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On the menu to make and enjoy: Spanakopita Kolokythokeftedes (fried zucchini balls) Handmade Pita & Tzaziki Mediterranean Salad Stuffed and Roasted Bronzino Rosemary & Garlic Rubbed Roasted Leg of Lamb… Read More »Date Night: The Cuisine of Greece
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 »Parent/Child Series: Pasta
A vegan cooking class sure to please vegans and non-vegans. On the menu: Summer Rolls with Spicy Peanut Sauce Vegan Pasta with Spinach & Artichoke Pesto Stir Fried Rice with… Read More »Tasty Vegan Cooking
Oysterfeast is back! Celebrate at our new location by the water with a menu of: Oysters: Raw, Fried, & Roasted with Assorted toppings and dipping sauces Seafood Chowder Corn on… Read More »Oysterfeast!
On the menu to make and enjoy: BLOODY MARY BAR WITH THE FIXIN'S, PLEASE REMEMBER TO BYOB! Oyster Raw Bar, Cocktail Sauce, Mignonette Sauce Crab Quiche Salmon Cake Benedicts, Handmade… Read More »Chesapeake Bay Seafood Brunch (New Class!)
On the menu to make and enjoy: Maryland Style Corn & Crab Chowder Oysters from the Chesapeake Bay: Plump cornmeal fried oysters atop a mixed herb salad with lemon vinaigrette… Read More »Date Night: Coastal Cuisine
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… Read More »Pasta Workshop II
Traditional Japanese sushi can be considered amazingly simple...just fish and rice. But it is much more complicated than that. Join us as we explore the proper way to make sushi… Read More »The Art of Making Sushi (Gluten-Free Class)
On the menu as we explore Japanese Cuisine: Hamachi sliced thinly served with Jalapeno and Ponzu Sauce, Wasabi Edamame Hummus Udon noodles, Bacon Dashi, Shoyu Tomago Unagi over rice Chicken… Read More »Japanese Cuisine
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… Read More »Summer Pastas
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
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… Read More »Pasta Workshop II
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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