Our classes are taught by Chef Natasha who is a graduate of The French Culinary Institute in New York City, spent 14 years creating culinary curriculum for Williams-Sonoma stores worldwide and was recently selected to represent Kansas on the Today Show. Teaching cooking and understanding food is Chef Natasha’s passion.
You will leave with great culinary information, detailed recipes and a full belly.
Instant Pot 101 Sunday, March 8th – 3 pm
Were you lucky enough to get an Instant Pot as a gift but nervous about using it? Join us for a basic electric pressure cooker class – we’ll cover everything from setting up correctly and safely, tips for successful pressure cooking and then together we’ll prepare and sample some great recipes to use with your Instant Pot. The goal of this class is to learn how to use your Instant Pot to its full potential.
Hands-On Pasta Making Sunday, March 15th – 3 pm
Making pasta from scratch is said to be calming and mesmerizing – the outcome is definitely delicious. In this class we will make fresh pasta together and prepare two classic Italian sauces: Bolognese and Alfredo. On the menu: Spicy Wilted Greens with Fresh Ricotta on Bruschetta, Homemade Pasta with 2 sauces: Alfredo and Bolognese.
Hearty Bowls of Soup Sunday, March 22nd – 3 pm
Satisfying bowls of soup warm you from the inside out. On those days that are more like winter than spring, it’s time to pull out the soup pot and try one of these recipes. You’ll discover when to add grains, aromatics, to blend or not and many more soup tips and tricks. On the menu: Thai Carrot Curry Soup, Rustic Tuscan Bean Soup, Fish Stew, and Pork-Poblano Soup.
Quick Weeknight Dinners Sunday, March 29th – 3 pm
It’s time to up our weeknight dinner game! Learn these delicious meals to satisfy even the fussiest of foodies plus meal planning tips to maximize your planning and minimize your work load. On the menu: Asparagus-Brie Stuffed Chicken Breasts, Creamy Tuscan Salmon, Lemon Garlic Orzo with Spring Vegetables and Mediterranean Stuffed Sweet Potatoes.
Brunch Entertaining Sunday, April 5th – 3 pm
Spring is the season for brunch entertaining and this class will get you ready for all your brunch festivities. On the menu: Spring Pea & Feta Bruschetta, Composed Salmon Nicoise, Ultimate Layered Biscuits with Ham & Marmalade, and Portuguese Baked Eggs with Ricotta, Peppers & Tomatoes.
Vegetarian Weeknight Meals Sunday, April 19th – 3 pm
Whether going meatless for dinner or choosing to follow a plant-based diet is your jam – this class will add some sizzle into your vegetarian cooking. *Added bonus – the recipes in this class are vegan! On the menu: Big Broccoli Tacos, Chickpea Tikka Masala, Sweet Heat Stir-Fry Cauliflower, and Spinach Mushroom Potato Patties.
Down Home Dinner Party Sunday, April 26th – 3 pm
Focus on the food not the fussiness with this dinner party menu filled with updated comfort classics. On the menu: Prosciutto & Berry Salad with Balsamic, Buttermilk Brined Fried Chicken Thighs with Parmesan Grits and Wilted Kale with Hot Pepper Drizzle and finishing with Bananas Foster.
Class Price $45 per person. Class sizes are limited & must be paid in advance.
To reserve your seat – please call or visit The Kitchen