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Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you've tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old… Read More »The Art of Making Pasta
We will be making fresh pasta from scratch and discuss different uses of flour: All Purpose, 00, semolina, talk about extruded pasta vs. sheeted pasta, then sit down and eat all of our creations. We will learn how to confit garlic and send you home with your own small jar. Pastas: Flavored Pasta Dough for… Read More »Pasta Workshop II
Learn how to use a chef's most important tool! The knife is the chef's most important tool. The class will start with a lecture about knives, how they're made, how to sharpen them and what the different types are used for. The class will then go to work practicing the basic cuts, large & small… Read More »Knife Skills & Sharpening
On the menu to make and enjoy: Spanakopita Kolokythokeftedes (fried zucchini balls) Handmade Pita & Tzaziki Octopus Salad Rosemary & Garlic Rubbed Roasted Leg of Lamb over Greek Potatoes Baklava Bites Register. Price of class is per person. Please note: this class will be held at Schola's new location in Canton.
Join us as we explore the proper way to make sushi rice, how to choose and cut different types of fish and how to make the basic sushi styles. We'll turn you loose to create your own sushi creations! We will also provide gluten free soy sauce for those of you that are gluten free.… Read More »The Art of Making Sushi
We'll tackle one of the most rewarding and enjoyable tasks in the kitchen...baking bread. Nothing beats that smell! Join us as we talk about leavening agents and different types of flour, bread baking ovens and different techniques of the trade. We'll also bake five different types of bread: Focaccia Boules Biscuits Parker House Rolls A… Read More »The Art of Baking Bread
Soup weather will be upon us soon so get a head start on your recipes for this year! We will discuss the difference between stocks & broths and discuss how to make them. We will start with a few of our Schola favorites along with some new additions. Please note: we can easily make all… Read More »The Art of Making Soup I
BLOODY MARY BAR WITH THE FIXIN'S, PLEASE REMEMBER TO BYOB! -Oyster Raw Bar, Cocktail Sauce, Mignonette Sauce -Crab Quiche -Smoked Salmon Benedicts, Handmade English Muffins, Hollandaise Sauce -Potato Pancakes, Sour Cream and Scallions -Classic Spinach Salad, Hot Bacon Dressing -Red Velvet Cupcakes $80 per person Eventbrite - Edit Chesapeake Bay Brunch: NEW CLASS!
Soup weather will be upon us soon so get a head start on your recipes for this year! We will discuss the difference between stocks & broths and discuss how to make them. We will start with a few of our Schola favorites along with some new additions. NOTE WE CAN EASILY MAKE ALL OF… Read More »The Art of Making Soup II
We love to make pasta all year long. This class features the warm and cozy feelings of fall. Join us to make the following handmade pastas: Wild Mushroom Lasagna with Bechamel and Handmade Spinach Pasta, Butternut Squash Tortellini with a Brown Butter Sage Sauce Garganelli with Italian Sausage and Arugula Pesto Orecchiette with Light Garlic… Read More »Fall Pastas
Please note that we can’t offer refunds, exchanges, or transfers to classes because our seating is very limited.
Schola is BYOB so bring a bottle or two of whatever you’d like to enjoy while cooking and eating. If you need ice for your drinks, please bring that with you as well.
Ingredients for all classes subject to change based on availability.
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