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Cooking Classes at The Kitchen Store
I provide the kitchen, the ingredients and guide you through the entire process.
You put together your meal, piece by piece, learning cooking and preparation techniques along the way. Then we all sit down and enjoy it together!
So many yummy menus to chose from! See descriptions and prices below. All classes are held in the evening from 6-9pm. To see this month's classes and sign up visit our Class Calendar.
ALL ABOUT PIES (3 hours)
We make three pies, can include Chocolate Kahlua, Lemon Curd, Apple, Blueberry, Lime etc. We make the crust from scratch.
CUPCAKE BOOT CAMP (2 hours)
Learn to make many varieties of Cupcakes. Can include Red Velvet Cupcakes with Cream Cheese Frosting, Chocolate Root Beer Cupcakes, and a fruit inspired cupcake too. You will be taking home at least a dozen cupcakes.
Make a Pumpkin Roll filled with Cream Cheese Frosting to take home for the Holiday! Tell me how many you want to make!
CREPES (2 hours)
Sweet Crepes are featured tonight. Learn how to make the perfect crepe with no special equipment. Bananas Foster , Cherries Jubilee or Strawberry Glaze. Bon Appetit!
Tonight we are making cookies! Nut Kolachki, Cranberry White Chocolate Hootycreeks (my fav), and special Black Walnut Pearls.
LEARNING NEW SKILLS
PIEROGI (2.5 hours)
We can make potato & cheddar pierogi, sauerkraut pierogi, chicken dinner pierogi, buffalo chicken pierogi the list is endless.
KNIFE SKILLS (2 hours)
Bring your favorite knife to class (or try one of mine) to learn how to cut, slice, dice, and mince vegetables that will be combined for a yummy pasta dish to savor. Then try your hand at cutting all sorts of fruit to make a fruit tart to finish off the evening.
HOW TO MAKE YOUR OWN PASTA (3 hours)
Tonight we are making fresh pasta including a stuffed ravioli with sauce and a salad. Join me for a hands on class where you get to take home the results!
VEGETARIAN (3 hours)
Mushroom Soup or Tomato Soup, Vegetable Cannelonni, Eggplant Cassarole, Quinoa Salad, Chocolate Decadence. $29.00 pp+ tax.
NO MEAT BUT LOTS OF FLAVOR (3 hours)
Vegetable Masala over Basmati Rice. Eggplant Gratin with Saffron Custard and Cherries Poached in Vanilla over homemade vanilla ice cream.
COOKING WITH BEER (3 hours)
Cheddar and Beer Soup, Chicken and Dumplings, Canadian Beef & Beer Pie, Braised Brussels Sprouts, Guinness Chocolate Cake.
COOKING WITH WINE (3 hours)
Chilled Pear Soup, Flank Steak with Red Wine sauce, Chicken Piccata, Chicken Kiev, Red Wine Mushroom Gravy, Mashed Potatoes, Green Beans with Shallots and White Wine. Poached Pears or Red Wine Chocolate Cake for dessert.
COUPLES CLASS (3 hours)
Join us for a special couples class, the menu includes Caesar Salad, Beef Tornadoes with Three Melting Cheeses (feta, goat, & blue), Smashed Potatoes with Caramelized Shallots, and Chocolate Mousse.
MEAT LOVERS (3 hours)
Pan seared Filet Mignon with Herb Roasted Potatoes, or Beef Wellington, Wedge Salad with Blue Cheese and Pancetta. For dessert, how about a Maple Nut Cupcake with Candied Bacon on Top? Join me for a meat centered menu!
MARTHA MONDAY MENU #2 (3 hours)
Inspired by Martha Stewart, this menu features Creamy Chicken with Pappardelle (yes, you learn to make the pappardelle pasta too!). Cabbage and Fennel Slaw, Tomato and Goat Cheese with a Basil Vinaigrette. For dessert, Banana Bourbon Layer Cake.
MARTHA MONDAY MENU #3 (3 hours)
Following the successful series of classes inspired by Martha Stewart, tonight we prep and bake individual Chicken Pot Pies, Buttermilk Cornbread, a Garden Salad and , Apple-Blackberry Cake.
TITANIC DINNER (3 hours)
Over one hundred years ago the Titanic sailed and sank. The most luxurious liner of its time served premium meals to their travelers. Travel back to 1912 with me as we recreate dishes served on the Titanic. Cream of Barley Soup, Poached Salmon with Mousseline Sauce, Green Pea Timbales and Orange Surprise for dessert.
APPETIZERS (3 hours)
Tomato Filo Tart, Southwestern Shrimp, Tuscan Bean Dip, Artichoke Brushetta, Hot Pepper Dip, Chicken Marsala Meatballs.
FRENCH BISTRO (3 hours)
“Coq Au Vin” is really chicken in red wine with onions and mushrooms but doesn’t it sound great with an accent! A fresh salad, and some yummy bread make a mouth watering meal. For dessert? Creme Brulee.
LEBANESE (3 hours)
Hummus (chick pea spread), Tabbouli (Cracked wheat, parsley and mint salad), Beef and Rice Stuffed Zucchini , Chicken with Lemon & Garlic, and Walnut Baklava (filo dough and honey syrup drenched). Come learn why it all tastes so good!
MEDITERRANEAN MENU (3 hours)
Grilled vegetables with warm Garlic and Goat Cheese toasts or Filo Tomato & Onion Tart, followed by Chicken Pepperonata (a combo of red, yellow bell peppers, poblano pepper and onions) or Greek Style Chicken in Filo, a Green Salad with traditional Dijon Vinaigrette and for dessert, CREME BRULEE.
MOROCCAN INSPIRED (3 hours)
Chicken Tagine with Vegetable Couscous, Moroccan Carrots and Moroccan Anise, Orange Water Cookies. This will give you a chance to taste the spice combinations that give dishes a North African flavor.
TUSCAN STYLE (3 hours)
Join Sue for a taste of Italy. Artichoke Bruschetta starts us off on a whirlwind tour of the Tuscany region. Lemon Rosemary Chicken, a light carrot risotto and a veggie fresh from our farmers garden makes dinner. For dessert, Jam Crostata made with locally made strawberry jam.
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