Spoon & Whisk Events

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.

▲ September ▲

Brioche & Sticky Buns|Wed Sep 11 - 7:00 PM

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.

Menu: Brioche Loaf; Brioche Tte; Overnight Cinnamon Rolls; Candied Pecans; Butterscotch Caramel Sauce

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

Instructor: Caterer Amy Kantor (Biography)

Cooking with Spices|Mon Sep 23 - 7:00 PM

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

Instructor: Business Owner Susi Kerr (Biography)

The Science of Baking|Mon Sep 30 - 7:00 PM

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)

▼ October ▼