Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We have earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors.
One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a sampling of the foods prepared. Please review our Registration and Policy Information.
Rise and shine with these yeasty baked treats. Learn the ins and outs of yeast-risen dough for both sweet and savory applications and add some new tricks to your brunch repertoire.
Instructor: Executive Chef Bryan Connor
(Biography)
EGGcellent Omelets|Tue Sep 17 - 7:00 PM
We are making breakfast for dinner! Fluffy omelets with an abundance of fillings for breakfast or dinner. Learn how to make the perfect omelet with fresh ingredients.
Menu: Spinach, Feta, Tomato, and Capers Omelet; Bacon, Cheddar, and Tomato Omelet; Peppers, Mushroom, and Onion Omelet; Chicken, Avocado, Mozzarella, and Peppers Omelet
Fresh spices make all the difference. Learn quick tips to increase the flavor of whatever you are cooking. From appetizers to dessert, a little spice goes a long way to make your meals more memorable. It does not have to be complicated to taste good. Tonight, we will expand on some basic spices and incorporate them into our favorite recipes.
Menu: Greek Yogurt Dip; Hummus with Za'atar; Chicken Shawarma; Greek Shrimp with Feta; Cardamom Apple Crumble
We might not be able to see it, but a whole lot of science goes on when we make a pie or a batch of cookies. From eggs to fats to sugars to gluten, Chef Bryan will explain what role all these different ingredients play in a recipe and how they do what they do when the heat is on.
Menu: Vanilla Sugar Cookies; All-Butter Pie Dough; Lemon Curd; French Meringue Filling
Instructor: Executive Chef Bryan Connor
(Biography)
We are getting cozy with some recipes to make in your slow cooker or stock pot. Let the flavors come alive and fill your house with the aromas of fall.
Menu: Chicken Coq au Vin; Classic Pot Roast; Confit Carrots; Bouillabaisse Seafood Stew; Braised Lamb Shank
Cooking for just one or two now? Keep it interesting and change up your routine with flavorful sauces, spiced honeys, and aioli. Susi will show you how easy it is to make spiced condiments to add levels of flavor to your meals.
Menu: Butternut Squash Soup; Spiced Honey-glazed Pork Tenderloin with Roasted Vegetables; Banana Muffins for Two
As the nights get cooler, warm up with some of our favorite stew recipes. Keep your family satisfied with these make-ahead meals that will become weekly favorites.
Menu: Beef Bourguignon; Seafood Stew; Pork Roast Corn Stew with Poblano Peppers; Chicken Ragu Stew with Sausage, Olives, and Lemon
Instructor: Executive Chef Patrick Mannato
(Biography)
Making Better Choices|Mon Oct 21 - 7:00 PM
Eating healthy can taste good. Registered Dietitian Jennie Dore and Professional Chef Chris Dore will demonstrate a breakfast, main meal, and two healthy snack options. Jennie will discuss the health benefits of various foods and how to balance your meal, while Chris will exhibit culinary techniques to use in your everyday life. Join us for a fun night of education, inspiration, and healthy eats you will feel good about.
Menu: Chia Apple Oatmeal Muffin with Ricotta Yogurt Dip; Ahi Tuna Nicoise; Peanut Butter Oatmeal Energy Bite; Apple Butternut Squash Soup; Homemade Humus
Transform a chicken cutlet into a gourmet meal with wine, juice, honey, mustard and a good saute pan. Learn to create some of the best continental classics and you will never order these dishes off a restaurant menu again!
Menu: Chicken Marsala; Chicken Picatta; Chicken la Orange; Chicken Caprese
Instructor: Executive Chef Patrick Mannato
(Biography)
The Art of Lasagna|Mon Oct 28 - 7:00 PM
Lasagna combines the staples of many Italian dishes and flavors, each one unique. Join us for lasagna night with a sampling of four different sauces to satisfy a variety of palates.
Menu: Meat Lasagna with Bolognese Sauce; Spinach and Four Cheese Lasagna; Zucchini Noodles with Sausage and Sweet Potatoes; Skillet Lasagna with Vegetables and Red Sauce
Instructor: Executive Chef Patrick Mannato
(Biography)
