Rivertown Inn offers monthly culinary classes -- fun and informative three hour sessions that feature hands-on instruction and plentiful food and wine samplings of the menus from the day.
2018 CULINARY CLASS SCHEDULE:
Saturday, March 10 & 24
Learn make Paleo-inspired desserts that are gluten-free and made with natural sweeteners such as honey and maple syrup. On the menu: Almond-Orange Cake, Avocado Key Lime Pie, and Angel Food Cake with Berry-Basil Sauce.
Cast Iron 101 - Taught by Chef Collin Sandoe of the Herbatious Butcher
Saturday, March 31
This is not your grandmother's cast iron cooking class. Or maybe it is! And maybe that's a good thing! Bring your own hardware to this class as we take you through the motions of what makes cast iron such a dynamic, powerful and timeless format for baking, searing and stewing. On the menu will be baked bread, and egg dish and something you've never thought of doing in cast iron. (Note: a small selection of cast iron cookware will be available to purchase in-class)
Saturday, April 7 & 21
Roll up your sleeves and learn how easy it is to make pasta from scratch! Create three dishes using fresh pasta dough: Classic Fettuccine Alfredo, Sweet Potato Ravioli with Brown Butter Sage Sauce, and Stuffed Manicotti. As a bonus, you'll learn to make ricotta from scratch.
Saturday, May 5 & 19
Learn the basics of the Mediterranean diet and how to implement changes to get cooking fresh and healthy all year round. We’ll cook a 4-course Mediterranean feast in this hands-on class.
Saturday, June 2 & 16
Learn to use the freshest produce of the season to make salads to get you eating healthy and delicious all summer long! On the menu: Shaved Asparagus with Parmesan and Lemon, Niçoise Salad, Chicken and Grape Pasta Salad, and Berry Salad with Basil and Pepper.
Farmer’s Market Bounty
Saturday, July 7 & 21, 11am-2pm
Meet Chef Maggie at the Stillwater Farmer's Market and pick out fresh produce and ingredients together. You'll bring these back to the Inn and create a 3-course meal together from your Farmer’s Market purchases. Our menu will be determined on the day of class, based on seasonal ingredients we've picked up at the market.
Saturday, August 11 & 18
Macarons are all the rage right now. Learn the basics of macarons and create both sweet and savory varieties. There will be plenty to take home to enjoy later, and to show off your macaron skills!
Saturday, September 8 & 22
Create a 4-course meal using foods from the autumn harvest.
Fall Soups, Stews, and Homemade Bread
Saturday, October 6 & 20
Learn the basics for making mouth-watering soups and stews to nourish you through the winter. We’ll also be making two types of bread for sopping up the soup in the bottom of the bowl! On the menu: Butternut Squash Bisque, Chicken Noodle with Homemade Noodles, a hearty stew, and homemade Focaccia and French Bread Rolls.
Spanish Tapas for Holiday Entertaining
Saturday, November 3 & 17
Learn to make show-stopping Spanish tapas for easy holiday entertaining.
Holiday Baking Party
Saturday, December 1 & 15
Menu and theme to be announced at a later date.
$75.00 per person plus tax.
Each class begins at noon and runs 3 to 4 hours in duration. Classes are limited to six participants. Advance reservations and pre-payment 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.