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This class will be part demo, part butchering, part sausage-making, part BBQ, and part pickling and canning. 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 ribs to roast and sides to eat. We'll demonstrate to… 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
On the menu to make and enjoy: Oysters 3 ways: Raw, Fried & Roasted Rockfish topped with Crabmeat in a Vin Blanc Sauce, Potatoes Au Gratin, Roasted Beet Salad with Goat Cheese & Pistachios Strawberry Shortcakes for Dessert Register. Price of class is per person. Please note: this class will be held at Schola's new… Read More »Date Night: Chesapeake Bay
This class will be part demo, part butchering, part sausage-making, part BBQ, and part pickling and canning. 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 ribs to roast and sides to eat. We'll demonstrate to… Read More »Father’s Day: Pigs, Pickles, Smoke, & Whiskey
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 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… Read More »The Art of Making Sushi (Gluten-Free Class)
In this workshop, 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: Fettucine,… Read More »Pasta Workshop I
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
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 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.
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 »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 Crispy Broccoli & Tofu- Falafel with Garlic Parsley Tahini Sauce Dessert TBD Register.
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 the Cob German Potato Salad Tomato, Mozzarella, Basil Salad Seasonal Fruit Cobbler and a few more items... Register.
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 English Muffins, Hollandaise Sauce Traditional Corned Beef Hash Classic Spinach Salad, Hot Bacon Dressing Red Velvet Cupcakes Register.
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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