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We love to make pasta all year long so we have decided to add another class to our Pasta Series. Please 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, Penne with Italian Sausage and Arugula Pesto, and… Read More »Winter Pastas
Warm up in the kitchen with your favorite sous chef for a cozy date night! On the menu to make and enjoy: Roasted Dates wrapped in Prosciutto, stuffed with Gorgonzola Winter Vegetable Salad, Citrus Walnut Vinaigrette, Warm Goat Cheese Bone-in Pork Chops, Mushroom Ragout, Handmade Egg Noodle Pasta Warm Apple Tartin, Ice Cream Register. Cost… Read More »Winter Date Night
The holidays will be here sooner than you know! Join us as we prepare several hors d'oeuvres with a few twists on the classics. The holidays are quickly approaching and parties are already being planned to celebrate! Join us as we redefine some party classics while introducing some fun new hors d’oeuvres you can impress… Read More »Holiday Entertaining! Classic Hors D’oeuvres for the Upcoming Holidays
Let's make cookies for the holidays! We will be making a great variety of scrumptious cookies for the holidays. Bring your cookie tins! Decorate Sugar Cookies Linzer Cookies Molasses Cookies Chocolate Coconut Bars Butter Pecan Cookies No Bake Chocolate Peanut Butter Cookies And Assorted Chocolate Truffles Register.
In this class for kids, we'll make a variety of holiday cookies including sugar cookies, which we'll decorate, and snickerdoodles. For lunch, we'll make pizza! The rest of the menu of cookies is TBD. Register.
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 »Winter Break Classes | Parent/Child Series: Making Pasta
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 I
Warm up in the kitchen with your favorite sous chef for a cozy date night! Spend a Friday evening together with your favorite person while creating a four course dinner with the rest of the class. Green Salad, Shaved Brussels Sprouts, Roasted Winter Vegetables Butter Poached Lobster Tail atop Lobster Risotto, Tarragon Beurre Blanc Pan Roasted… Read More »Winter Date Night
Learn how to make a spread of football-watching favorites. On the menu: Traditional Buffalo Wings & Tennessee Hot Dry Rub Wings, Homemade Blue Cheese Dressing Caramelized Onion Dip served with handmade potato chips Bacon-Wrapped Shrimp Stuffed Jalapeno Poppers Queso con Carne Pan-seared Beef Tenderloin served open faced on Boursin Toasts Register.
Learn how to make a spread of football-watching favorites. On the menu: Traditional Buffalo Wings & Tennessee Hot Dry Rub Wings, Homemade Blue Cheese Dressing Caramelized Onion Dip served with handmade potato chips Bacon-Wrapped Shrimp Stuffed Jalapeno Poppers Queso con Carne Pan-seared Beef Tenderloin served open faced on Boursin Toasts Register. Go Ravens! Don't forget,… Read More »Super Bowl Favorites
Learn how to make a spread of football-watching favorites. On the menu: Traditional Buffalo Wings & Tennessee Hot Dry Rub Wings, Homemade Blue Cheese Dressing Caramelized Onion Dip served with handmade potato chips Bacon-Wrapped Shrimp Stuffed Jalapeno Poppers Queso con Carne Pan-seared Beef Tenderloin served open faced on Boursin Toasts Register. Go Ravens! Don't forget,… Read More »Super Bowl Favorites
We love to make pasta all year long–this class focuses on cozier winter pasta recipes. Join us to make the following handmade pastas: Spinach Fettucine with Mushroom Ragout Butternut Squash Tortellini with a Brown Butter Sage Sauce Penne with Italian Sausage and Arugula Pesto 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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