Events
After School Cooking Class (09/14/20)
Menu: Everyday Italian Pasta Carbonara Garlic Bread Chocolate Chip Biscotti About: 4-WEEK SESSION BEGINS AUGUST 24TH AND RUNS THROUGH SEPTEMBER 21ST! THERE IS NO CLASS ON MONDAY, SEPTEMBER 7TH! Join...
Practical Series – Week 16 (09/15/20)
Practical SeriesPractical Series – Topic: Veal & Pork Primal Cuts (Butchering) Leg - Debone Scaloppine Saltimbocca About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks and hosted...
After School Baking Class (09/16/20)
Menu: Baking with Vegetables Carrot Cake with Cream Cheese Frosting Zucchini Chocolate Chip Bread Students Will Take Home Mini Loafs About: 4-WEEK SESSION BEGINS SEPTEMBER 2ND AND RUNS THROUGH SEPTEMBER...
Pastry Series – Week 2 (09/16/20)
Pastry SeriesPastry Series Weekly Topic - Doughs I Pâte Brisée Pâte Sucrée Linzer Torte French Apple Tart About: Consider yourself a chef with a sweet tooth? Put your skills to the...
Practical Series – Week 1 (09/17/20)
Practical SeriesPractical Series – Topic: Introduction Ingredients Equipment Sanitation Safety About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks and hosted by Chef Josh Hebert, this series...
Practical Series – Week 16 (09/18/20)
Practical SeriesPractical Series – Topic: Veal & Pork Primal Cuts (Butchering) Leg - Debone Scaloppine Saltimbocca About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks and hosted...
Practical Series – Week 1 (09/18/20)
Practical SeriesPractical Series – Topic: Introduction Ingredients Equipment Sanitation Safety About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks and hosted by Chef Josh Hebert, this series...
Gourmet Cooking Class – Fall Harvest (09/18/20)
Menu: Peach, Fig and Date Salad with Spicy Lemon Vinaigrette Dijon Rubbed Pork Tenderloin Wrapped with Prosciutto Roasted Brussel Sprouts with Bacon and Potato Gratin Shortbread with Lemon Curd and...
Five-Course Wine Dinner (09/19/20)
Menu: Ribollita Soup (Tuscan Vegetable) Wild Mushroom & Herb Risotto Cedar-Plank Salmon with Rosemary Potatoes Chicken Cacciatore Lemon Ricotta Pinenut Tart About: One of our few classes that does not incorporate hands-on cooking. Instead, guests sit down, meet our chef(s) and sommelier, and enjoy a five-course tasting menu with specially paired wines. With each course,...
Yeast Bread Series – Week 2
About: Join Pastry Chef Susan Kolman in this 6-Week Series, where students will learn to make a variety of sweet and savory yeasts breads. Each week will feature a different type of bread, covering a broad range of flavors, shapes and textures. Students will also have a chance to learn a little about sponges and...
