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Japanese Cuisine Hamachi sliced thinly served with Jalapeno and Ponzu Sauce, Wasabi Edamame Puree Handmade Ramen, Bacon Dashi, Pork Belly additional toppings Asian Dumplings, Dipping Sauce Pork Tonkatsu And a… Read More »Japanese Cuisine Date Night
The Art of Making Ramen & Asian Small Plates -Handmade Ramen with Assorted Toppings (Egg, Pork Belly, Etc.) -Assorted Asian Dumplings with Dipping Sauce -Spring Rolls -Chicken Lettuce Wraps Register.… Read More »The Art of Making Ramen & Asian Tapas
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… Read More »Date Night: Coastal Cuisine
Oysterfeast is back! Celebrate at our location by the water with a menu of: Oysters: Raw, Fried, & Roasted with Assorted toppings and dipping sauces Seafood Chowder Corn on the… Read More »Oysterfeast!
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… Read More »Knife Skills & Sharpening
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… Read More »Afternoon Canning, Preserving, & Pickling
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… Read More »The Art of Making Pasta I
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… Read More »Knife Skills & Sharpening
Soup weather will soon be upon us! Join us to learn the difference between stocks & broths and discuss how to make them, and how to make a few of… Read More »The Art of Making Soup
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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