Culinary Arts

Personal Enrichment

Offered through Continuing Education

@ Florissant Valley | Off-Site

Get cooking! Our Culinary Arts classes are brimming with flavor from instructors who will share their knowledge, techniques and tips with you, giving you the confidence you need to make cooking a simple, fun and creative experience! Explore areas like Baker’s Delight, International Flavors, the Main Event, Appetizers and Sides, and Tips and Tricks.

Program Coordinator

Continuing Education

Phone

314-984-7777

Register and pay online now

Call 314-984-7777 to register for fall classes by phone, or click the button above to register and pay online.

Click on the section names below to view our culinary courses:

Cooking Essentials

Introductory Knife Skills (With Dinner!)

Are you ready to do more cooking at home but are unsure of yourself when it comes to techniques for using a chef's knife safely and effectively? Then this class is for you. In this course, the instructor will discuss knife safety and demonstrate a variety of classic cuts and simple cutting techniques. You will learn how to use a knife safely, how to properly care for a knife, and how to recognize quality when shopping for a knife. Then, you will practice simple knife cuts with your very own chef knife that will be yours to keep for attending this class! By the end of this experience, you will be able to safely dice an onion and turn carrots, celery, and potatoes into uniform pieces of whatever size you want with confidence! There will be plenty of time for practice, questions, and one-on-one guidance as you practice your knife skills while making soup, salad, garlic bread, and a roasted pork tenderloin for a tasty dinner. Class includes a lecture, independent practice, and hands-on cooking.
FOOD:747 | $75 | Age 60+: $66
F01 | W 6-9:30 p.m. | Michelle Melton | Oct. 3 | Kirkwood Sr. HS, C-191

What's in Your Spice Cabinet? An Exploration of Cooking Spices A-Z

Have you ever stared at the hundreds of little bottles in the spice aisle at your grocery store perplexed and thinking "what does that smell/taste like and what can you do with it?" Come find out! In this exploratory course, you'll experience a wide variety of spices from Anise to Turmeric. You'll learn about all those spices that have perplexed you, what they taste and smell like, what types of foods and cuisines to use them with in, and of course, how to cook with them to make awesome dishes like smoked paprika seared tilapia, saffron risotto, Vietnamese lemongrass chicken, Jamaican jerk pasta, Mexican ancho chili chicken, and more! Come hungry and bring take-home containers. Class is hands-on and includes a lecture/discussion of spices and lots of hands-on cooking and eating!
FOOD:747 | $49 | Age 60+: $38.50
F02 | W 6-9:30 p.m. | Michelle Melton | Oct. 17 | Kirkwood Sr. HS

Main Dish Basics

DIY Pizza from Scratch

Love pizza and want to delve deeper into every aspect of what makes it great? Looking for a fun group activity that also involves your favorite Friday night meal? This is your class! We will discuss making light and flavorful dough for the perfect crust as well as prepare a quick and delicious sauce from simple ingredients. We will also make fresh Mozzarella in class! A selection of fresh toppings will be provided to be used at your discretion. The class is hands-on. You may BYO beverage to enjoy along with your own master-pizza. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:722 | $49 | Age 60+: $41.50
F02 | F 6-9 p.m. | Lisa Payne | Oct. 26 | Culinary Arts House, Studio

NEW! Rotisserie Chicken Remix

We all love to purchase rotisserie chickens for a quick weeknight meal. But what can we do with the leftovers? Give your rotisserie chicken leftovers a little international flair with these easy to prepare recipes! In this class, prepare and enjoy a slow-cooker white chicken chili, Teriyaki chicken and rice bowl, southwestern Tex Mex empanadas and Thai chicken peanut pasta. Hands on and demonstration. Bring containers. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:737 | $49 | Age 60+: $41.50
F01 | Sa 10 a.m.-1 p.m. | Tiffany Smith | Sept. 22 | Culinary Arts House, Studio

Cooking Basics: Beefing Things Up

You will learn to cook your favorite American fare dishes and sides in this fun, fix-it-and-eat-it two- session cooking class. Your great flavorful recipes include: Week one: sloppy joes on whole wheat bread, vegetable baked beans, corn on the cob, with chocolate brownies for dessert. Week two: loaded beef nachos, cheese quesadillas and, for dessert, cream cheese caramel apple dip. NOTE: This class teaches very basic food preparation. Taught at a slower pace with one-on-one assistance for easy skill level development. Bring take home containers.
FOOD:765 | $65 | Age 60+: $48
F03 | M 6-9 p.m. | Latoya Chauncey | Oct. 29-Nov. 5 | Lindbergh Sr. HS, 128
NOTE: Course start time moved up 30 minutes.

Vegetables: Meals and Sides

NEW! Unbelievable Veggie Desserts

Want to get your family to eat more veggies? How about including them in some tasty and healthy desserts?! We'll make something for everyone! Recipes include pumpkin brownies, cucumber basil sorbet, cauliflower rice pudding, chocolate beetroot doughnuts, zucchini oatmeal cookies, and avocado chocolate truffles. Who knew veggies could be so delicious?! There will be plenty of taste testing plus you can take some home (bring a container). Class is a combination of demonstration and hands-on. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:722 | $49 | Age 60+: $41.50
F01 | M 6-9 p.m. | Debra Hennen | Sept. 10 | Culinary Arts House, Studio

More Irresistible Vegetables

Would you like more new ideas for ways to make vegetables the star of your meals or the centerpiece of a tasty snack? Re-discover the wonders of veggies through simple, often quick recipes that will leave your family coming back for more. In this class, we will make over a dozen tasty veggie recipes including restaurant favorites and gourmet appetizers like parmesan baked green bean French fries, stuffed gouda chorizo baby bell peppers, Cajun corn succotash, honey roasted butternut squash, black bean brownies, balsamic roasted tomatoes, minestrone, garlic lemon roasted broccoli, cauliflower fried rice, white bean dip, fried mushrooms, twice-baked potato casserole, and much more. Come hungry and bring take-home containers. Class includes a discussion on how to clean, cut, and cook various fresh veggies as well as lots of hands on cooking.
FOOD:735 | $49 | Age 60+: $38.50
F02 | W 6:30-9:30 p.m. | Michelle Melton | Oct. 10 | Kirkwood Sr. HS

Even More Irresistible Vegetables

Are you ready for even more recipes and ideas to help you make vegetables the irresistible stars of your meals? In this class, the third installment of irresistible vegetables, we will continue to explore the wonderful world of veggies, with even more delicious veggie recipes that will leave your family coming back for more. In this class, we will make over a dozen tasty veggie recipes including Greek salad, roasted broccoli corn chowder soup, cheddar zucchini corn muffins, sauteed green beans French style, basil pesto pasta salad, sesame orange broccoli, baked sweet potato fries, mushroom flatbread, and more. Come hungry and bring take-home containers. Class includes a discussion on how to clean, cut, and cook various fresh veggies as well as lots of hands on cooking.
FOOD:735 | $49 | Age 60+: $38.50
F03 | W 6:30-9:30 p.m. | Michelle Melton | Nov. 28 | Kirkwood Sr. HS

Irresistible Vegetables: Who Knew?

Are you tired of cooking corn, broccoli, carrots, and peas the same way every night? Re-discover the wonders of veggies through simple, often quick recipes that will leave your family coming back for more. Put excitement and variety back into your mealtimes with over a dozen recipes that you'll try in this class like roasted lemon pepper cauliflower, Chinese green beans, marsala Brussels sprouts, roasted tomato soup, parmesan zucchini chips, chocolate zucchini Bread, Creole carrots, zesty steamed broccoli, crab stuffed mushrooms, cauliflower au gratin, and much more! Come hungry and bring take-home containers. Class includes a discussion on best practices for roasting, sauteing, and selecting quality vegetables when shopping and lots of hands on cooking.
FOOD:735 | $49 | Age 60+: $38.50
F01 | W 6:30-9:30 p.m. | Michelle Melton | Sept. 12 | Kirkwood Sr. HS, C-191

International Flavors

NEW! Paella Party

Roll up your sleeves and come ready to prepare Paella Valenciana, the festive national one-pot rice dish of Spain. Red roasted pepper salad and a variety of tapas (appetizers) including Spanish tortilla are also on the menu. To finish, we'll make churros y chocolate, fried doughnut fingers served with a unique thick hot chocolate for dipping. Come enjoy this fun adventure through Spain. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | $49 | Age 60+: $41.50
F03 | Sa 10:30 a.m.-1:30 p.m. | Jeanette Pingel | Oct. 20 | Culinary Arts House, Studio

Chinese Takeout at Home

Addicted to your favorites on your local Chinese restaurant's take-out menu but looking to save some cash or perhaps eat a little bit healthier? Learn how to make your Chinese take-out favorites at home with fresh vegetables and sometimes, less oil. In this class, we'll learn how to make crab Rangoon, General Tso's chicken, sesame chicken, moo goo gai pan, Szechuan beef, pork fried rice, egg drop soup and more. Come hungry and bring take-home containers. Class is hands-on and includes lots of cooking.
FOOD:732 | $49 | Age 60+: $38.50
F01 | W 6:30-9:30 p.m. | Michelle Melton | Sept. 19 | Kirkwood Sr. HS, C-191

A Taste of India: Vegan Meal

If you enjoy dining out in Indian restaurants come learn how to prepare these delicious vegan dishes yourself at home! In this class, you will prepare: butternut squash sweet'n'sour, Chana saag chickpeas cooked with spinach and spices, aloo gobhi cauliflower and potatoes with spices, masala bhat aromatic basmati rice with veggies and spices, bedami puri deep-fried bread stuffed with lentils and spices. Class is hands-on.
FOOD:733 | $49 | Age 60+: $39
F03 | M 6-9 p.m. | Seema Shintre | Sept. 24 | Lindbergh Sr. HS, 128
NOTE: Course meeting time moved up 30 minutes.

A Taste of India: Vegetarian Comfort Foods

Come prepare and enjoy a delicious array of Indian comfort food dishes! During this class, you will prepare cabbage stew: cabbage cooked with lentils and spices; upma: semolina cooked with spices; lemon rice: basmati rice cooked with spices; curd rice: basmati rice with yogurt and spices; halwa: sweet made with semolina and milk. Class is hands-on.
FOOD:733 | $49 | Age 60+: $39
F04 | M 6-9 p.m. | Seema Shintre | Sept. 10 | Lindbergh Sr. HS, 128
NOTE: Start time moved up 30 minutes.

All Time Indian Favorites

If you enjoy Indian food and want to make it at home, this class is for you! Class will prepare egg curry: eggs in a spicy sauce; chicken tikki masala: boneless chicken in a creamy sauce; kadhai chicken: chicken cooked with bell peppers and onions; chana masala: chickpea in a spiced sauce; pulav aromatic basmati rice with veggies; and raita: soothing yogurt with cucumber. Bring your appetite for this mouth-watering Indian meal!
FOOD:733 | $49 | Age 60+: $39
F02 | M 6-9 p.m. | Seema Shintre | Oct. 1 | Lindbergh Sr. HS, 128
NOTE: Start time moved up 30 minutes.

NEW! Middle Eastern Small Plates

Are you looking for ideas for your holiday entertaining? Just put together a mezze platter! It is simple, elegant and delicious! Perfect for cocktail party with friends or for your traditional holiday meal. In the Middle East, meze or mezze are small plates similar to Spanish tapas, served hot or cold, spicy or savory and is generally accompanied by wine, beer and alcoholic drinks. Recipes for this class include salmon and bulgur tartare with olive and preserved lemon salsa, grilled eggplant pate, marinated peppers with buffalo mozzarella, cauliflower and cumin fritters with yogurt sauce, turkey and corn meatballs with roasted pepper sauce, beet borani or roasted beets with yogurt sauce and fried onion, and cardamom and rose water poached pears. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | $49 | Age 60+: $41.50
F05 | M 6-9 p.m. | Prabha Pergadia | Oct. 29 | Culinary Arts House, Studio

NEW! Journey through the Middle East

The Middle East is at the crossroad between Asia, Africa and Europe and the cuisine incorporates the vibrancy and the complexity of the region. Fresh and natural ingredients, simple and uncomplicated cooking techniques define the food from the Middle East. We will make a roasted eggplant dip (similar to baba ghanoush) with garlic, lemon and pomegranate, Muhammara or roasted red pepper and walnut spread flavored with pomegranate syrup and spices, Watermelon salad topped with feta cheese, chicken and cardamom rice (basmati rice, cooked with chicken, barberries, cinnamon, cardamom and fresh herbs) with a cucumber, yogurt and dill salad on the side and a simple dessert which is common in most Arab homes is rice pudding flavored with cardamom, saffron, rose water and pistachios. Mezze, small sharing plates. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | $49 | Age 60+: $41.50
F02 | M 6-9 p.m. | Prabha Pergadia | Oct. 15 | Culinary Arts House, Studio

Dumplings from Around the World

While the word "dumpling" may have many different meanings: some version of dough wrapped around a delicious filling can be found almost anywhere in the world. Whether they're crimped, folded, steamed or fried, we universally seem to love sweet or savory pockets of piping-hot food nested inside all types of dough. We will be making crab Rangoon, pierogi, and baked apple dumplings with brown sugar sauce. There will be plenty of taste-testing plus you can take some home (bring a container). Class is a combination of demonstration and hands-on and lots of fun. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | $49 | Age 60+: $41.50
F04 | M 6-9 p.m. | Debra Hennen | Oct. 22 | Culinary Arts House, Studio

NEW! The Art of Making Biryani and Pulao

Both Biryani and Pulao are mixed rice dishes popular in South Asian and Middle Eastern cuisine. Biryani is a layered dish which consists of chicken or lamb that is marinated overnight with yogurt, spices and herbs and cooked with a layer of basmati rice flavored with saffron, rose water and topped with nuts and raisins. In India, yakni is a complex broth that is the base for the Yank pulao. In this class, you will make a Yank pulao with lamb that is marinated with yogurt and garam masala and cooked to an aromatic broth which is then used to cook the rice. Shrimp pulao is also a pulao where the rice is cooked with onions and whole spices and a little coconut milk and topped with shrimp that is cooked with tomatoes, yogurt and spices. Cucumber and onion raita will accompany the biryani and pulao. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | $49 | Age 60+: $41.50
F01 | M 6-9 p.m. | Prabha Pergadia | Sept. 24 | Culinary Arts House, Studio

NEW! A Night in Vienna

Take a trip to Vienna without even leaving the country! Learn to prepare recipes to host your own Viennese dinner party featuring veal esterhazy, poppy seed cream dinner rolls, bacon and onion spaetzle, red wine braised red cabbage and apples and the classic linzertore.
FOOD:734 | $49 | Age 60+: $38
F06 | Tu 6:30-9:30 p.m. | Suzanne Corbett | Oct. 23 | Kirkwood Sr. HS, C-191

French Foundations

French Pastries

Take the scary intrigue out of preparing French pastries-you can learn the art and make them yourself. We'll make macarons, eclairs, a fruit tart and crepes. There will be plenty of taste testing plus you can take some home (bring a container). Class is a combination of demonstration and hands-on. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:705 | $49 | Age 60+: $41.50
F01 | M 6-9 p.m. | Debra Hennen | Nov. 5 | Culinary Arts House, Studio

Make Ahead Puff Pastry Hors d'oeuvres

Create these appetizers long before your party and freeze them. For the party, pop them into the oven to bake, cool slightly, and serve. Prepare and enjoy spinach, prosciutto and cheese spirals, raspberry and brie cups, caramelized onion and gruyere cheese pockets, mushroom, bacon and cheese bundles. All these delectable treats will be served with a fall harvest salad that is easy to prepare and serve!
FOOD:724 | $49 | Age 60+: $39.50
F05 | Tu 6-9 p.m. | Liz Parker | Oct. 2 | Kirkwood Sr. HS, C-191
F01 | Sa 10 a.m.-1 p.m. | Liz Parker | Oct. 27 | Culinary Arts House, StudioPark on Hartford or Hampton. Flagpole in front.

Gourmet Classics: Souffles and Crepes

Spend an evening mastering two classic techniques to produce these legendary dishes: cheese souffle, chocolate souffle, chicken with mushrooms crepes with lemon hollandaise sauce and crepes suzette.
FOOD:734 | $49 | Age 60+: $38
F07 | W 6:30-9:30 p.m. | Suzanne Corbett | Nov. 7 | Kirkwood Sr. HS, C-191

Cake Decorating

Cake Decorating for Fun or Profit: Beginning

Unleash your creativity with cake decorating! This introductory course includes instruction and practice in the use of basic tools to torte, fill, and ice your cakes. Decorate them with flowers, writing, figure piping and borders to make your cakes creative, casual, elegant or romantic. Join for fun or for the rewards of starting your own business. Supplies extra.
FOOD:701 | $69 | Age 60+: $42
F02 | M 6-8:30 p.m. | Teri Wiley | Sept. 10-Oct. 1 | Nottingham School, 110
NOTE: Course start time has been moved up 30 minutes.

Cake Decorating for Fun or Profit: Beginning and Intermediate

Unleash your creativity with cake decorating! This combined course begins with instruction and practice in the use of basic tools to torte, fill, and ice your cakes. Decorate them with flowers, writing and borders to make your cakes creative, casual, elegant or romantic. Then, you'll enhance your artistic skills and creative abilities with the icing rose, run sugar techniques, figure piping, and basket weave. More as time permits. Join for fun or for the rewards of starting your own business. Supplies extra.
FOOD:701 | $75 | Age 60+: $47.50
F01 | Tu 6:30-9 p.m. | Carla Soll | Sept. 4-Oct. 30 | FV - SC, Private Dining Rm A
NOTE: No class 10/16.

Cake Decorating for Fun or Profit: Intermediate

Enhance your artistic skills and creative abilities in this intermediate level class. Learn the icing rose, run sugar techniques, additional flowers, and basket weave. More as time permits. Basic cake decorating skills required. Supplies extra.
FOOD:702 | $69 | Age 60+: $42
F01 | M 6:30-9 p.m. | Teri Wiley | Oct. 15-Nov. 5 | Nottingham School, 110

Cake Decorating: Contemporary Wedding Cakes

What wedding cake styles are modern brides requesting? Come join us in this beginning level wedding cake class to learn simple contemporary and traditional wedding cake designs that are requested by brides. Designs include bling and ribbon wrap, ombre effect, scroll work, and fondant appliques. More as time permits. You'll also learn about pricing, support, transportation and set up. A bonus: helpful resources and links will be provided to help aid those students who desire to start a small cake business. The first class is informational and a supply list will be given. Prerequisite: Beginning Cake Decorating.
FOOD:704 | $59 | Age 60+: $41.50
FO1 | Tu 6:30-9 p.m. | Carla Soll | Nov. 6-20 | FV - SC, Private Dining Rm A

Baker's Delight

Impossibly Easy and Simply Elegant Mini Pie Tarts

Have you ever bought a pie shell from the store because you were terrified that you would butcher a pie crust from scratch? Well fear no more! In this class, we are going to see just how easy it can be to make simple buttermilk pie crusts while we put together some surprisingly easy, elegant mini tarts. Everyone will get lots of practice making their own mini pie crusts and will even have a few to take home for their freezers. (Just imagine the convenience- ready to bake frozen mini crusts with the taste and quality that only comes from being homemade!) We will also master a few different types of pie fillings such as homemade vanilla custard, from-scratch cherry pie filling, blackberry filling, and chocolate bourbon pecan pie! You will take home pie crusts to freeze as well as pies that are ready to eat, so bring take-home containers. Class includes demonstration and lots of hands-on practice.
FOOD:705 | $49 | Age 60+: $38.50
F03 | W 6-9:30 p.m. | Michelle Melton | Nov. 14 | Kirkwood Sr. HS, C-191

Italian Sweets and Treats

Italian sweets are as variable as the regions of Italy. We'll make mini cannoli cream pastry cups, a variation on cannoli from Sicily; mini tiramisu trifles, our take on Tiramisu from Treviso; double chocolate pana cotta and zabaglione from northern Italy; mini zeppole from Rome; and chewy amoretti cookies from Venice. There will be plenty of taste testing, plus you can take some home (bring a container). Class is a combination of demonstration and hands-on. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:705 | $49 | Age 60+: $41.50
F02 | M 6-9 p.m. | Debra Hennen | Dec. 3 | Culinary Arts House, Studio

Baking with Brioche

Brioche is the perfect bread dough for all your holiday entertaining. Brioche is a versatile dough that can be made into sweet and savory breads and pastries. The class will learn how to make the classic brioche loaf, brioche au chocolat, cinnamon sticky buns and more with time permitting. The class is a combination of demonstration and hands-on participation. Bring a container or zip-lock bag for samples to take home. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:706 | $49 | Age 60+: $41.50
F02 | W 9 a.m.-noon | Dianne Johnson | Nov. 14 | Culinary Arts House, Studio

Bread Baking 101

This is an introduction to bread baking class for beginners. If you have always wanted to learn how to bake bread this would be a great class for you. To get you started we will discuss equipment, ingredients, measuring, yeast, mixing, kneading, rise, shaping, baking and storing. We will bake classic French bread and baguettes to practice the skills you need to bake bread at home. The class is a combination of demonstration and hands-on participation. Bring a container or zip-lock bag for samples to take home. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:706 | $49 | Age 60+: $41.50
F01 | Su 1 p.m.-3 p.m. | Dianne Johnson | Nov. 11 | Culinary Arts House, Studio
NOTE: Course rescheduled due to unanticipated instructor scheduling issue.

Cooking with Friends

NEW! Girls Night Out! Creole Appetizers and Hors d'oeuvres

Here are a few easy recipes that are perfect for your holiday events, tailgating party or anytime you want a fabulous appetizer! These scrumptious favorites are guaranteed to please your family and guests. Enjoy Creole stuffed mushrooms, Cajun shrimp devil eggs, sausage and cheddar cheese crackers with onion relish. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:716 | $49 | Age 60+: $41.50
F03 | F 6-9 p.m. | Brittany Coates | Oct. 19 | Culinary Arts House, Studio

Couples Cook: Romantic Casablanca Cooking

Casablanca is more than just Rick's Cafe. Come out to explore the real romance of this unique culinary destination. Casablanca cooking is a delightful marriage of opposites: sweet and savory, elegant and simple, traditional and modern. In this class, we will prepare a couscous dish, prepare slow cooked dishes in traditional Moroccan tagines, and enjoy refreshing salads and a dessert inspired by this famous Moroccan city. Mint tea and authentic Moroccan bread will also be served. Class is hands-on. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:755 | $49 | Age 60+: $41.50
F02 | F 6-9 p.m. | Lisa Payne | Oct. 5 | Culinary Arts House, Studio

NEW! Couples Cook: Cajun Cooking

Grab your partner and let's visit the Big Easy for date night! Get a taste of New Orleans cuisine making a savory and delicious chicken andouille sausage gumbo! Learn the process of developing the complex flavors that go into a rich and robust authentic NOLA gumbo. Then, finish the night with the sweet goodness of peach pecan bread pudding with a caramel bourbon sauce. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:755 | $49 | Age 60+: $41.50
F03 | F 6-9 p.m. | Brittany Coates | Nov. 9 | Culinary Arts House, Studio

Single Servings

NEW! Cooking For 1 or 2: A Festival Of Fall Flavors

Are you a small household of one or two, and are you tired of a week of leftovers every time you cook? Learn small batch cooking and how to scale down recipes! In this class, make and enjoy a festival of fall flavors including apple and butternut squash soup, orange and pomegranate spinach salad, frittatas, mini glazed meatloaves and orange brownies! Enjoy trying all these dishes and learn tricks to make single-portion meals that are perfect for meal prep or freezing! Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:716 | $49 | Age 60+: $41.50
F01 | Sa 10 a.m.-1 p.m. | Liz Parker | Sept. 29 | Culinary Arts House, Studio

NEW! Cooking for 1 or 2: Small Indulgences

Are you a small household of one or two, and are you tired of a week of leftovers every time you cook? Learn small batch cooking and how to scale down recipes! In this class, enjoy small indulgences at home as we prepare and taste delectable short rib grilled cheese sandwiches, easy and elegant lobster bisque, spinach lasagna rollups and a variety of single serving desserts for the perfect small indulgence! Enjoy trying all these dishes and learn tricks to make single-portion meals that are perfect for meal prep or freezing! Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:716 | $49 | Age 60+: $41.50
F02 | Sa 10 a.m-1 p.m. | Tiffany Smith | Oct. 13 | Culinary Arts House, Studio

Sips and Pours

Roast Your Own Coffee

Warning: This class will spoil your taste buds for delicious coffee! After taking the class, you will never go back to commercial coffees! Toasting coffee is easier than it sounds and you can do it right in your own home. In this class, you will learn the process of roasting your own coffee, the different methods of roasting coffee and their advantages and disadvantages, the characteristics of different green coffees (and where you can find them!) and how you grind your own coffee. There is an entire sub-culture of people roasting their own coffee; become part of it and enjoy your coffee even more! Bring a container to take home your own roasted coffee.
FOOD:765 | $39 | Age 60+: $29
F02 | Tu 6:30-9 p.m. | Roy Lenox | Sept. 18 | Kirkwood Sr. HS, C-191

Crazy for Kefir and Kombucha

Did you know you can make wonderful probiotic drinks at home? Come sample kombucha and two different kefirs, then see a demonstration of how to make them. You will also learn how to second ferment the kombucha. These drinks are good for your health and you'll discover how easy and tasty these probiotic drinks are. Bring four glass jars to take home products for home fermentation.
FOOD:722 | $49 | Age 60+: $38.50
F03CANCELLED  

Wines of Sonoma Valley

Sonoma is home to some of the oldest and most established wineries in California. This will be an exploration in to the top grape varietals and specific areas within Sonoma Valley. Wine tasting will be accompanied by explanations of the influence of growing environment, fermentation, aging and bottling processes used to produce the wines. $20 material fee payable at class. Must show proof of age 21 to participate in wine tasting classes.
FOOD:760 | $19 | Age 60+: $14.50
F04 | Tu 6:30-8:30 p.m. | William Polhemus | Dec. 11 | Wine Barrel

Wines of the Old World

France, Italy, Spain and Germany is where it all started. This will be an overview of some of the most influential wine producing areas of the old world such as Bordeaux, Burgundy, Chianti and more. Wine tasting will be accompanied by explanations of the influence of growing environment, fermentation, aging and bottling processes used to produce the wines. $20 material fee payable at class. Must show proof of age 21 to participate in wine tasting classes.
FOOD:760 | $19 | Age 60+: $14.50
F03 | Tu 6:30-8:30 p.m. | William Polhemus | Nov. 13 | Wine Barrel

Wines of the Pacific Northwest

California has definitely set the tone for American wines but the world-class wines of the Pacific Northwest have made a significant impact. The quality of Oregon Pinot Noir and Pinot Gris as well as Washington Merlot, Syrah and Riesling cannot be outdone. Wine tasting will be accompanied by explanations of the influence of growing environment, fermentation, aging and bottling processes used to produce the wines. $20 material fee payable at class. Must show proof of age 21 to participate in wine tasting classes.
FOOD:760 | $19 | Age 60+: $14.50
F02 | Tu 6:30-8:30 p.m. | William Polhemus | Oct. 9 | Wine Barrel

Wines of the Southern Hemisphere

Discover the exciting world class wines being produced in South America, South Africa, Australia and New Zealand. Wine tasting will be accompanied by explanations of the influence of growing environment, fermentation, aging and bottling processes used to produce the wines. $20 materials fee payable at class. Must show proof of age 21 to participate in wine tasting classes.
FOOD:760 | $19 | Age 60+: $14.50
F01 | Tu 6:30-8:30 p.m. | William Polhemus | Sept. 11 | Wine Barrel

Seasonal Favorites

NEW! Dining Gourmet: Hello, Fall!

Ready to have some fun while finding a few new Fall recipe favorites for your next dinner party? In this class, we will prepare and enjoy a gourmet dinner tailored to the Fall Season. We will start off by making some warm apple cider to sip while we master the art of fondue and prepare some additional appetizers such as soy sauce apple glazed meatballs and apple gouda chicken quesadillas. For the soup and salad course, we will savor an apple bacon salad tossed with homemade black cherry balsamic vinaigrette, along with from-scratch chicken and dumplings. Dinner will include bacon-wrapped asparagus, a cranberry-apricot stuffed pork tenderloin roasted with garlic and rosemary, candied sweet potatoes, and more. For dessert, we will delve into the world of all things pumpkin, with pumpkin spice latte cupcakes, pumpkin cake, and a few surprises! Come hungry and bring take home containers. Class includes lots of hands-on cooking.
FOOD:722 | $49 | Age 60+: $38.50
F04 | W 6:30-9:30 p.m. | Michelle Melton | Oct. 24 | Kirkwood Sr. HS, C-191

NEW! Fall and Halloween Cookies

Learn tips and tricks to cookie baking and decorating. You will learn how to bake flat, pretty cookies. Learn the simple way to create beautiful cookies for the upcoming fall season. Your cookies are sure to delight your family and friends. Bring a cookie sheet with sides to take your creations home. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:708 | $49 | Age 60+: $41.50
F01 | Su 1-4 p.m. | Teri Wiley | Sept. 16 | Culinary Arts House, Studio

NEW! A Guilded Age Holiday Tea

Celebrate the holidays with tea. This class features a mix of classic savory and sweet small bites to fill the trays of a Gilded Age afternoon tea. Recipes include the following: spiced ham puffs, curried egg salad canapes, lemon crab and cucumber wedges, holiday decorated petit fours, mini white chocolate eclairs and butter scones. All served with spiced holiday Tea.
FOOD:724 | $49 | Age 60+: $38
F04 | Tu 6:30-9:30 p.m. | Suzanne Corbett | Nov. 13 | Kirkwood Sr. HS, C-191

Brunch at Tiffany's: Holiday Brunch

Everyone enjoys a beautiful brunch during the holidays! Whether you are entertaining at home or taking a dish to family and friends, delicious brunch recipe ideas during the holidays are the perfect holiday gift! In this class, you will enjoy: cranberry brie crescent wreath with roasted praline pecans, potato, broccoli and pepper jack cheese egg casserole and a chorizo red pepper and cheddar strata. Also, learn how to make your own clean and preservative-free pancake mix and create layer cake (Red velvet cake, hummingbird cake, carrot cake, and pineapple upside down cake) pancakes with different mix-ins. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:714 | $49 | Age 60+: $41.50
F01 | Sa 9:30 a.m.-12:30 p.m. | Tiffany Smith | Dec. 1 | Culinary Arts House, Studio

NEW! Cocktail Party Magic

Come enjoy the art of making a variety of easy elegant appetizers for your next holiday party. The list includes tapenade with crostini, spinach bites, savory cheese straws and Asian chicken wings along with other noshes. We will discuss presentation ideas and fun suggestions for mocktail and cocktail pairings. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:724 | $49 | Age 60+: $41.50
F02 | Sa 10:30 a.m.-1:30 p.m. | Jeanette Pingel | Nov. 17 | Culinary Arts House, Studio

Down Home Holiday Dinner

Learn to prepare traditional recipes, which are updated and designed to satisfy today's holiday diners. Corn chowder, date and pecan stuffed chicken breasts with herbed cream gravy, winter apple salad, streusel topped sweet potatoes, cloverleaf rolls with honey butter and cranberry gingerbread with hard sauce.
FOOD:742 | $49 | Age 60+: $38
F01 | Tu 6:30-9:30 p.m. | Suzanne Corbett | Nov. 20 | Kirkwood Sr. HS, C-191

Holiday Quick Breads/Pound Cakes

Chocolate chip pumpkin bread, cream cheese pound cake, lemon cranberry scones are all called quick breads. They are called quick breads because they are quick to mix together and quick to bake. We will use a variety of flours, nuts, spices and seasonal fruits in our breads. Class is a combination of demonstration and hands-on. Bring a container or zip-lock bag for samples to take home. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:706 | $49 | Age 60+: $41.50
F03 | W 6-9 p.m. | Dianne Johnson | Dec. 5 | Culinary Arts House, Studio

Conquer the Holiday Cookie Craze!

Have you always wanted to be the one with the awesome tray of homemade holiday cookies at your holiday gatherings but just don't have the time to do all that baking? In this class, we will work together to conquer our holiday cookie woes by making at least 5 different tried and true holiday cookie winners like classic chocolate chip, copycat Girl Scout cookie thin mints, chocolate cherry amaretto cordial cookies, gingerbread, and more. Sample each cookie during class and leave with enough cookies to put together a few stellar trays of assorted holiday cookies to wow your friends and relatives. No one will ever guess that you made it all in only a few hours! Class is hands on. Bring multiple tins to take home all the cookies you will help make in this class.
FOOD:708 | $49 | Age 60+: $38.50
F03 | W 6-9:30 p.m. | Michelle Melton | Dec. 12 | Kirkwood Sr. HS, C-191

NEW! Christmas Cookies

Learn tips and tricks to cookie baking and decorating. You will learn how to bake flat, pretty cookies. Learn the simple way to create beautiful cookies for the upcoming holiday season. Your cookies are sure to delight your family and friends. Bring a cookie sheet with sides to take your creations home. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:708 | $49 | Age 60+: $41.50
F02 | Su 1-4 p.m. | Teri Wiley | Nov. 18 | Culinary Arts House, Studio

NEW! Crazy for Cranberries

The quintessential holiday berry provides more than just sauce for the turkey. Master these diverse recipes, designed to put the "ho ho ho" in the holidays: cranberry glazed pork loin, cranberry Waldorf salad, baked cranberry fontina bites, cranberry roasted winter vegetables, cranberry orange baklava pinwheels and cranberry upside down cake.
FOOD:724 | $49 | Age 60+: $38
F03 | Tu 6:30-9:30 p.m. | Suzanne Corbett | Nov. 6 | Kirkwood Sr. HS, C-191

NEW! Shippable Food Gifts

Shippable foods summary: Are you tired of sending the same old cookies to Grandma for the holidays? Want to surprise a service member overseas with a different food gift? Looking to send the family member that has everything a unique food gift full of TLC? Learn how to prepare and enjoy fruit and nut white chocolate bark, homemade tipsy marshmallows, seasoning packets for holiday dips, sweet and savory quick breads, s'mores in a jar, savory spiced nuts, praline pecans, and lemon lavender sugar scrub made with all edible ingredients. Learn tips to package your gifts for the holidays and tricks to pack and ship economically. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:765 | $49 | Age 60+: $41.50
F01 | Sa 10 a.m.-1 p.m. | Tiffany Smith | Nov. 10 | Culinary Arts House, Studio

 

 

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