• Meats & Sauces Series – Week 4 (05/05/25)

    Meats & Sauces Series

    Meats & Sauces Series Week 4 – Seafood: Shrimp Scampi with Compound Butter & Toasted Garlic Breadcrumbs Seared Salmon with Roasted Red Pepper Purée About: Join us for a succulent...

  • Private Party (05/06/25)

    Private Event

    Space reserved for a private group to host a hands-on cooking class.

  • Asian Series – Week 5 (05/06/25)

    German Cuisine Class

    Week 5 - China: Shredded Pork Bao Buns Kung Pao Chicken Stir-Fried Bok Choy Dan Dan Noodles Chinese Almond Cookies About: Join us in this six-week program as we take...

  • Around the World Series – Week 1 (05/07/25)

    Around the World Series

    Week 1 – France: Gougères (Savory Pâte à Choux Puffs) French Onion Soup Flank Steak with Shallot and Red Wine Vinegar Sauce Pommes Purée (Creamy Mashed Potatoes) Glazed Herbed Carrots...

  • Practical Series – Week 7 (05/08/25)

    Practical Series

    Practical Series – Topic: Eggs Custard Crème Caramel Crème Brûlée Pie Crust About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks, this series will educate you...

  • Practical Series – Week 7 (05/09/25)

    Practical Series

    Practical Series – Topic: Eggs Custard Crème Caramel Crème Brûlée Pie Crust About: The Practical Series is Classic Cooking Academy’s flagship program. Spanning 24 weeks, this series will educate you...

  • Pastry Class – Fruit Pies (FEW SPOTS LEFT!)

    Pastry Class (Stand-Alone)

    ONLY A FEW SPOTS LEFT! CALL OR EMAIL TO REGISTER! Fruit Pies Class – Menu: Pie Dough Individual Fresh Strawberry Pies Pastry Cream Filling Banana Cream Pie About: Join us...

  • Sunday Supper – Thai Tastes (05/11/25)

    Sunday Supper

    Sunday Supper Menu - Thai Tastes: Shrimp Spring Rolls with Peanut Dipping Sauce Panang Curry Jasmine Rice Pilaf Sautéed Bok Choy in Oyster Sauce Thai Tea Shortbread Cookies with Mango...

  • Meats & Sauces Series – Week 5 (05/12/25)

    Meats & Sauces Series

    Meats & Sauces Series Week 5 – Lamb: Breakdown and Separate Leg of Lamb Use Trim to Make Jus Roasted Rack of Lamb au Jus About: Join us for a...

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