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The Tuscan Kitchen
May 4, 11 and 18
Create a Tuscan meal that is as satisfying to the soul as it is to the pallet. Succulent tomatoes, pungent basil and dense Italian pasta are part of this beautiful meal you’ll prepare all summer long for family and friends: bruschetta prepared two ways, fried polenta cakes, pasta e fagioli, gnocchi, salsa verde using fresh parsley and capers, and grilled veal chop with gremolata.
May classes are sold out.  However, please inquire
about scheduling a private class for your group of 6.

Tempting Tapas to Celebrate Summer
June 15 and 22
Tapas are small savory Spanish dishes, and are a wonderful way to entertain in the summer. Join this informative and popular class where you’ll create a variety of these small plates, as well as learn how to incorporate saffron, believed to be the most exclusive spice in the world. Chef Ray’s menu includes sautéed shrimp with garlic, calamari fritos, ceviche and stuffed mussels.
June 15th class is sold out.  June 22nd class has 2 seats left.

High Thai
July 13 and 20
Thai food preparation has intrigued and challenged many home chefs; this hands-on class will leave you with the skills and experience to confidently share this exotic cuisine with family and friends. Join Ray for step-by-step instruction that will have you creating pad Thai, red and green curries using both seafood and chicken, and steamed vegetables.
July 13th class is sold out.

The Thrill of the Grill
August 10 and 24
Using the Big Green Egg – a wood fired grill – we’ll create every course of a fantastic best-of-summer meal from salad to dessert and the barbecued chicken and beef in between. We’ll prepare a variety of rubs and sauces to make this meal truly legendary. This class always sells out quickly ... reserve early.
Each of our August classes have 2 seats left.

Pasta Workshop
September 14 and 21
Once you learn how easy it is to make fresh pasta from scratch, you’ll never buy it pre-made again. After creating a variety of pasta shapes and sizes, we’ll explore the world of seasonal sauces using many ingredients so bountiful this time of year: fresh homemade tomato sauce, carbonara, alfredo, basil pesto, and a baby portobello sauce.

Indian Feast
October 12 and 19
The culinary diversity in India has been influenced by religious beliefs and cultural choices. Generally divided into four distinct regions, the cuisine continues to evolve as a result of the nation’s cultural interactions with other societies. Often vegetarian and always infused with wonderful, pungent spices, there is something here for everyone. Join Chef Ray as he takes you on a history tour of India through their famous spices and shares with you dishes representative of this fascinating nation. You’ll prepare vegetable samosas, Ringan Na Paita, and two curries: chicken tikka and beef vindaloo. Your next dinner party will be extraordinary!

Winter Soups and Stews
November 9 and 16
Few things spell home and cozy like a homemade pot of soup simmering on the stove. After this wonderful soup-and-stew class you’ll be ready for bone-chilling winter nights, and have a repertoire of both cream and broth based soups to keep you warm and satisfied all season long. You’ll prepare a hearty and satisfying beef stew, a traditional Irish lamb stew, roasted vegetable soup, and a wonderful chicken noodle soup to cure most anything. Register early … this is a perennial favorite.

The Weekday Vegetarian
December 7 and 14
Many of us are trying to cut down on the amount of animal protein we consume. This class will show you how it’s possible to maintain a healthier lifestyle and enjoy some serious new age soul food by preparing a variety of satisfying main courses: Chinese vegetable stir-fry, caramelized butternut squash, and a spicy three-bean chili with tofu. You’ll learn the basics of Chinese ingredients, bean selection and a variety of healthy vegetable preparations.

$75.00 per person plus tax.
Each class begins at 1pm.
Class is limited to six participants.
Advance reservations and prepayment required.

For reservations, please call
651.430.2955

Please note that in addition to our regularly-scheduled
cooking classes, private classes for 6 can be arranged on select dates.  Please talk to the Chef or to a member of
our staff for more information.