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Join us as we explore some of our favorite culinary delights! This class will be part demo, part butchering, part sausage making, part BBQ and part pickling. We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork… Read More »Pigs, Pickles, Smoke, & Whiskey
One of our favorite things to do at Schola is make pasta. But when summer arrives the idea of heavy sauces such as Alfredo and Bolognese sauce are just not as appealing as they are in the cooler weather. It is hard to beat the great taste of fresh pasta, so join us as we… Read More »Summer Pastas
Celebrate Dad while making fresh pasta and pizza dough from scratch! Because pizza has to rise we will have some pizza dough made to roll out and make pizzas with but will also make some dough from scratch to take home with you. We will also be making pasta dough from scratch and sheet some… Read More »Father’s Day Parent/Child Series: Pizza & Pasta
Celebrate Dad while making fresh pasta and pizza dough from scratch! Because pizza has to rise we will have some pizza dough made to roll out and make pizzas with but will also make some dough from scratch to take home with you. We will also be making pasta dough from scratch and sheet some… Read More »Father’s Day Parent/Child Series: Pizza & Pasta
On the menu to make and enjoy: Oysters 3 ways: Raw, Fried & Roasted Rockfish topped with Crabmeat Potatoes Au Gratin Roasted Beet Salad with Goat Cheese & Pistachios Strawberry Shortcakes for Dessert Register. Price of class is per person.
Oysterfeastival is back! Make and enjoy a menu of: Oysters: Raw, Fried, & Roasted with Assorted toppings and dipping sauces Seafood Chowder Corn on the Cob German Potato Salad Tomato, Mozzarella, Basil Salad Seasonal Fruit Cobbler Register.
On the menu to make and enjoy: Maryland Crab Half & Half Soup (Half Tomato Base, Half Cream) Fried oysters atop a mixed herb salad with lemon vinaigrette and Old Bay Aioli Butter Poached Jumbo Shrimp, Handmade Pasta, Crispy Shallots, Seasonal Vegetables Traditional Strawberry Shortcakes Register.
Join us as we explore some of our favorite culinary delights! This class will be part demo, part butchering, part sausage making, part BBQ and part pickling. We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork… Read More »Pigs, Pickles, Smoke, & Whiskey
Spend some time with your very special 'little chef' at Schola cooking together in our kitchen. Classes will last about two hours and culminate in tasting of everything you've created. We will be making: Queso with Handmade Chips Handmade Tortillas, Braised Chicken Tacos, with Salsa & Guacamole Veggie Quesadillas Sopapillas with chocolate dipping sauce Register.… Read More »Parent/Child: Tex-Mex Favorites
BLOODY MARY BAR WITH THE FIXIN'S, PLEASE REMEMBER TO BYOB! Oyster Raw Bar, Cocktail Sauce, Mignonette Sauce Crab Quiche Eggs Benedict with Asparagus, Smoked Salmon & Handmade English Muffins Classic Spinach Salad, Hot Bacon Dressing Red Velvet Cupcakes Register.
Once considered a lost art, the canning and preserving of foods from the garden in the end of summer to use through the winter has become popular once again. Join us as we explore the different methods and techniques used to can and preserve food including pressure canning, pickling, and confit. Then we'll jump in… Read More »Summer Canning, Preserving, & Pickling
Please join us in collaboration for a fun night of raising money for a great cause and learning to make your own sushi! We will have cocktails and a 'grazing table' for you upon arrival. For more information about Living Classrooms, please visit: Living Classrooms Foundation The Art of Making Sushi (Gluten-Free Class) Take home your… Read More »Sushi & Summertime Delights: Fundraiser for Living Classrooms
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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