Filtering by: Cooking Classes
Jul
23
5:30 PM17:30

Shabu Shabu! Hot Pot Night!

Chef Lesa

I have been working on this class and am so thrilled to teach a hot pot class!! We will work in groups of four and enjoy the amazing flavors while dipping meats, fish, shrimp and veggies into 2 different broths! These pots are double sided, so on one side we will have a smooth silky broth. On the other will be a spicy szechuan broth that will light your taste buds up! We will also make amazing dipping sauces! Because we will be in groups, I cannot substitute some dietary restrictions.

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Jul
30
5:30 PM17:30

Summertime Sushi!

Chef Troy

Come learn some cool techniques to impress your friends and family. We will go over the basics of what fish to purchase, making sushi rice and plating techniques, to cutting sashimi, creating rolls and nigiri. The grand finale will be one of Chef Troy’s favorite Japanese dishes; Chirashi Don (if you Google this you will definitely want to sign up quickly). Bring your passion and appetite to this fun and colorful culinary demo! 

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Jul
16
5:30 PM17:30

Camp Cocktail: Rum!

Chef Renee

Summer is camp season and who says camp is only for kids. Say hello to Camp Cocktail! The second of three Camp Cocktail classes is RUM! July’s “camp” features the stories, drinks, and flavors of rum. From the drink du jour of Colonial America to the rise of Tiki culture after World War II, come learn and taste the history of rum in America. And what’s camp without a craft activity? The hands-on craft is mixology as we make, mix, and shake rum cocktails. Camp Cocktail is your mid-week break tasting a sampling of rums. Cheers!

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Jul
2
5:30 PM17:30

Sous le soleil de Provence: Under the Provençal Sun

Chef Patricia

For a starter: Terrine fraîche de tomates au basilic, aux olives et anchois. A refreshing “terrine” of tomatoes, olives and anchovies flavored with basil. Then as a main course, we will prepare a classic stew of Provençale cuisine: lamb cooked with carrots and olives and simmered in white wine, served with Tomatoes Provençales. For dessert: a lime and strawberry mousse served with its coulis.

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Jun
29
2:00 PM14:00

A Night in Bali

Chef Lesa

Join me for a flavor bursting class featuring Indonesian food from Bali! We will make Jukut Urab... the most delicious salad made with toasted coconut, and a fried coconut sambal.. this is so over the top good!! Next we will make Kari lkan.. a silky bright curried stew with cod, coconut cream and potato with fresh herbs. For our dessert we will make the mysterious delicacy... black rice pudding. This rich creamy rice pudding has heavy coconut cream, fruit and black rice.... you won’t forget it!!! We will also make several sambal pastes!!

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Jun
25
5:30 PM17:30

Summer Kick Off Party!

Chef Bob

It’s official, summer has started and I’m kicking it off with a party. Begin with some socializing and a refreshing watermelon margarita, followed by Grilled Flatbread with two cheeses, rosemary and prosciutto, Skewered Antipasto, Roasted Marinated Olives with Feta and sliced Baguettes, pan grilled Scallops with Basil-Cilantro, Pistachio Pest over linguini and for dessert, Chocolate-Strawberry Shortcake.

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Jun
22
2:00 PM14:00

Cake Decorating

Chef Tabitha

In this cake class our cake decorator Tabitha will be showing you how to decorate cupcakes with whip icing using different decorating tips and techniques. We will be learning simple decorating designs and even techniques for piping beautiful flowers. Every decorator will get to practice on and take home a colossal cupcake. We look forward to seeing you for this fun, summer cake decorating class!

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Jun
18
5:30 PM17:30

Camp Cocktail: Gin!

Chef Renee

Summer is camp season and who says camp is only for kids. Say hello to Camp Cocktail! This is the first of three Camp Cocktail classes. The June “camp” features the story, drinks, and flavors of GIN. From the drink of Holland’s nobility to America, come learn the journey of gin. What’s camp without a craft activity? Sharpen your mixology skills as we make, mix, and shake gin cocktails. June’s Camp Cocktail is your mid-week break tasting a variety of gins from botanical to floral. Cheers!

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Jun
6
5:30 PM17:30

Trip to Japan!

Chef Lesa
Japanese is back!! This is a must eat class! First the umami Beef Enoki! Delicious enoki mushrooms wrapped in a thin slice of marinated beef.. sooo good! Next is Onokomyaki ! A super delish cabbage pancake. Crispy, savory and drizzled with Japanese mayo and toppings! Last... TONKATSU!! A succulent thin pork loin breaded and fried to perfection and garnished with a Tonkatsu sauce we will make in class! Don’t miss this!

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Jun
4
5:30 PM17:30

Father's Day Filet

Chef Patricia
What’s better than a filet mignon to celebrate Dads? We will prepare an asparagus, zucchini and mint gaspacho for a starter. As a main course, we will cook wine sauces to match our black pepper filet mignon. Filet de boeuf poêlé au poivre concassé sur échalotes confites servi avec sa confiture d’échalotes au vin rouge : à steak au poivre with caramelized shallots served with a red wine and shallots jam. Not to forget the sweet tooth, a petit pot de crème au citron et framboises, à lemon and raspberry petit pot de crème.

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May
30
5:30 PM17:30

Korean Deliciousness

Chef Lesa

We will enjoy some amazing marinated pork bowl with jasmine rice topped with a mayo sauce and teriyaki. Next is the crisp slightly spicy Oi Muchim, a cucumber salad with picked onion and a dressing to die for! Last is Korean beef tacos! These alone are worth the drive! Fresh flour tortillas, Savory beef with carmelized kimchi, siracha mayo, cilantro and ginger onions! Do not miss this!!

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May
25
3:00 PM15:00

The Secret is in the Sauce

Chef Claudia

Mouthwatering superfoods turned into vegan dips, to please everyone’s inner child! Come explore an infusion of global cuisine with every bite of spinach artichoke dip, kalamata olive delight, Venezuelan black bean dip, creamy salsita verde and more! This class is whole-foods based, vegan, vegetarian, mostly low-glycemic, using 95% organic ingredients and pure joy. Gluten-free upon request.

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May
23
5:30 PM17:30

Fresh Parisian

Chef Patricia

Looking forward to Summer season, we will prepare Soup du Jardin; garden pea and snap pea Sioux with sweet onion, followed by “Saumon sur une crème de poireaux au vin blanc” seared salmon with a leek and white wine sauce. For dessert: Soufflé glacé fraises framboises, a raspberry and strawberry iced soufflé.

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May
21
5:30 PM17:30

Tortillas 101

Chef Colomba

The tortilla is a defining factor in Mexican cuisine. It is both plate and spoon as well as sponge, being the favorite way to soak up those irresistable dribbles of salsa. Come and make your own spice-infused toasted corn tortillas and buttery-soft whole wheat flour tortillas. You will also learn about the ways to incorporate tortillas into your meals.

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May
16
5:30 PM17:30

Spanish Tapas

Chef Troy

Join chef Troy as he recreates the flavors of one of his favorite ways to dine... small plates. These tapas will include Catalonian Pa amb tomàquet, a flavored tomato and garlic oiled bread, rich aioli baked mussels, papas bravas- a crispy potato “bar snack” baked with spicy tomato sauce and smoked paprika aioli, A Portuguese dish of linguisa poached in Tempranillo wine and finally, a roasted garlic escargot & mushroom flat bread. Aclamaciones!

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May
14
5:30 PM17:30

Ceviche the Right Way!

Chef Colomba

From the coasts of Peru to the shores of Mexico, a fresh, tangy CEVICHE with a touch of of heat reigns supreme...you just can’t beat it. We’ll prepare for summer cooking by exploring  the world of this Latin American favorite as we learn about choosing the best seafood and pairing it with fresh fruits, vegetables and chiles. 

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May
4
2:00 PM14:00

Spring Cakes

Chef Tabitha *$40.00 per parent & child*

In this special children’s cake class we will be showing you how to decorate cupcakes with buttercream using different decorating tips and techniques. Depending on the skill level of you and your child we will be learning simple decorating designs and techniques for piping flowers. Every pair of decorators will get to practice on and take home a colossal cupcake and six regular cupcakes. So bring your child and celebrate Mother’s Day a little early in this fun decorating class!

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May
2
5:30 PM17:30

Malaysian Nights

Chef Lesa

Back by high demand! We will be making the delicious Laksa soup with shrimp, chicken, veggies, coconut cream and the Laksa curry all made in a mortar and pestle. Next is the delicious Popiah, an amazing spring roll filled with shredded chicken, cabbage, hoisin and chili sauce.. yum! Last is my fave Char Kay Teow! Charred rice noodles with shrimp, Chinese sausage and many succulent spices! 

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Apr
30
5:30 PM17:30

Ancient Grains, Modern Table

Chef Joni, of Snacktivist Foods

For tonight, I will plan to make dishes that feature whole cooked grains as well as flours. We will make foods for breakfast lunch and dinner. Examples include millet breakfast porridge, buckwheat crepes, teff polenta with marinara and chilled sorghum spring salad. We will discuss the rich histories behind these novel grains as well as their unique nutritional profiles. 

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Apr
25
5:30 PM17:30

Souffles!

Chef Patricia

Sweet or savory, soufflés are simply delicious. They are a feast for the taste buds as well as for the eyes. We will prepare several soufflés among which the classic cheese soufflé and a chocolate soufflé for dessert. The savory soufflés will be served served with a salad.  Book soon, there will only be 14 spots available for this class! 

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Apr
23
5:30 PM17:30

Spring Cleaning

Chef Colomba

Spring is here and now is the perfect time to refresh your “clean eating” recipes. Chef Colomba will teach how to add freshness, flavor, spunk and nutrition to foods that will leave you feeling energized and happy. On the menu: Cuban-Style Cauliflower Rice Bowls, Shrimp Ceviche Stuffed Avocados, & Gazpacho Verde.

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Apr
18
5:30 PM17:30

A Night in India

Chef Lesa

Indian class is back! This will be a wildly flavourful class with so many spices! We will be making Kashmiri Biryani .. a basmati rice dish with lamb, dried fruit and rose petals! Next is Chicken Bhuna. This chicken is dripping in so many warm spices and lemon.. Last we will make a sweet, spicy, warm vegetable korma. This dish will be full of veggies, coconut cream and spice! We will also make naan bread to get every drop!! Book today as this class sells out!!

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Apr
16
5:30 PM17:30

Spring into Salads!

Chef Bob

Now that Spring has officially arrived it is time to focus on delicious, creative entrée salads. For this class we will feature savory cheesecake salads; Dungeness crab cheesecake-Louis salad, Blue cheese-cheese cake with spring greens and a fresh pear vinaigrette, sundried tomato pesto crusted Salmon salad and a Shrimp and pasta salad with limemango vinaigrette.

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Apr
11
5:30 PM17:30

Salmon 101

Chef Troy

Spring is finally here and fishing season is coming up! For this cooking demo, I will show you how to break down a whole salmon and utilize every part of it. Whether you are taking a trip to Alaska, or shopping at your local market, being able to butcher your own fish is fun and more rewarding than buying a “previously frozen” filet. The recipes we will tackle include: Japanese sashimi, salmon cakes, salmon tar-tar, seared filet, salmon-skin bacon and broth for cioppino. You will be able to use these techniques for every variety of your catch this season and also feel more confident about purchasing whole fish at your local market. Fish on!

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Apr
9
5:30 PM17:30

French Easter Family Menu

Chef Patricia

This menu is in memory of the traditional Easter lunch served by my grandmother. Starter: Scallops in a leek and Noilly Prat wine sauce. Main course: a  traditional roasted leg of lamb revisited by stuffing it with a mix of fresh herbs and served with “flageolet” beans in a creamy garlicky sauce. Dessert : crème aux œufs caramel. Egg custard over a bed of caramel. 

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Apr
4
5:30 PM17:30

Creating Creole

Chef Troy

For this cooking demo, we will be strolling down the backwaters of the bayou. We will make spring crawfish cakes with a spicy remoulade and revisit the classic “Cafe du Monde” beignet while we also recreate a historic recipe from the family of Culinary Stone frequenter, Connie Bennett; a Deep Rooted Creole Seafood Stew. I am so excited for this class that I wish I could actually attend it! 

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Apr
2
5:30 PM17:30

Dumplings!

Chef Lesa

Join me for a mouth watering night learning the art of the soup dumpling!!! We will be making Pork Xiao Long Bao which is a dumpling with ground pork, spices and an explosion of broth when you bite into it!! We will also make the shrimp version of this. We will hand make dumpling skins and several divine dipping sauces... don’t miss this!

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Mar
28
5:30 PM17:30

Cajun-Day-Fun-Day

Chef Troy

This culinary demo will be a fun take on “Soup and a Sandwich.” We are in what we call the“inbetweens”; in between the dark, cold season of rich savory cuisine and the upcoming fresh seafood harvest of spring cuisine. For this class, Chef Troy would like to bridge the gap with a classic Cajun sandwich, a fried soft-shell blue crab po’boy paired with a deep-rooted rich bayou soup of lima beans, peppers and okra. During this class, Troy will also give a quick intro to one of his future classes--brewing hot sauce at home. 

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Mar
26
5:30 PM17:30

We've Got Bowls!

Chef Lesa

A night of bright Buddha bowls from around the world! We will start our tastes buds on a trip to Japan! A delicious poke’ bowl with sushi rice, nori, seasoned tuna and bright veggies with a miso soydressing. Next we fly to Bangkok for a coconut curry noodle bowl with rice noodles, shrimp, coconut milk and fresh herbs. Last stop is Greece for a bright bowl filled with cucumber, heirloom tomatoes, Kalamata olive, garbanzo beans on a slice of grilled feta topped with a Greek dressing! Book quickly, it’s a big request!

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Mar
23
2:00 PM14:00

Venezuelan Street Food!

Chef Claudia

Arepas have arrived in CdA! Stroll down a Venezuelan street with the taste of this corn maize bread, and some tasty fillings. Arepas with a healthier twist will include organic whole grain corn masa, and vegetarian/vegan fillings like: “perico”, a tropical scrambled egg; “caraotas negras”, sprouted black beans seasoned with a blend of onions, garlic, sweet peppers and herbs.You’ll have roasted “pimentones” peppers, caramelized plantains, a whipped vegan drizzle and a green salsita. Plus, maybe a surprise..or two! All ingredients used are organic, vegetarian, some vegan, all gluten free.

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