Cooking Classes

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Look what’s cooking in Haddonfield! Release your inner chef at our deliciously fun, technique based, hands-on cooking classes. We have classes for every level-come play with us In The Kitchen, and then dine with us at our farmhouse table. After all-it’s always about the food! In the Kitchen Cooking School is dedicated to teaching real kitchen skills, not just a menu. So even though most classes present a cuisine, it is the underlying technique that informs our classes. Once you have learned proper cooking methods, let your imagination and palate take you on a culinary journey!

We are happy to announce our partnership with 1892 Cacao Arriba Chocolates! Look for our chocolate classes and desserts, all made with this incredible chocolate!

All classes are hands-on and begin PROMPTLY at 6:30PM.
Sunday classes begin at 1:00PM.

Class tuition is $70, unless otherwise noted. At the end of class, we’ll sit down together to taste all the dishes we’ve created! You are welcome to bring your favorite wine or beer to pair with our menu.

Private cooking parties - did you know that you can book a private event at In The Kitchen any night of the week? Bring your book group, host a birthday party, shower, bachelor or bachelorette party, or your gourmet and wine clubs and have a blast at In The Kitchen!

Nearly all of our classes have a vegetarian and gluten-free option, so let us know your preference when registering.

You are welcome to design your own series of three classes for $200 per student, and four classes for $265 per student.

You can book a Private One on One class with the Chef! The price is $300 for a 1 ½ hour class. You may add a second student for an additional $50

About Our Calendar
Classes are arranged by Month, and by Day of the Week within each Month, so you will see the Monday classes together, all the Tuesday classes together, etc.

Classes marked are more advanced, move at a faster pace, and we may be cooking “au pif” (by the nose, with no recipes).

Please note our series of classes for your young cooks!  We have classes on Saturday mornings and Sunday afternoons!

*DATE NIGHT CLASSES BEGIN AT 6:30 PM ON SATURDAY NIGHTS!*

Hope to see you all soon!

PLEASE CALL TO REGISTER
609~206~4511

March

Monday

March 20-Is it Spring Yet?
Grilled Prosciutto Wrapped Asparagus Mimosa; Wild Mushroom Risotto with Shaved Parmigiano-Reggiano; Lemon Mousse Trifle

March 27-Sauce Workshop
Bechamel for the best Mac and Cheese; Romesco with Shrimp; Chimichurri with Steak. Bonus: The Best Hummus

Tuesday

March 21-Easy Weeknight Pasta
Hand made pasta dough and classic sauces: Pesto; Carbonara; Marcella’s Tomato Butter Sauce

March 28-Knife Skills-A Core Techniques Class
Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly. We’ll create a soup and salad dinner along the way.

Wednesday

CORE CURRICULUM
This is a three-part series. Tuition is $200.00 for the series.

This series of three classes has been created for the novice cook, or for anyone who might have missed a step along the way in their culinary adventures. The classes are designed to help you become more efficient and knowledgeable in the kitchen, and to help you develop and define your palate and your own cooking style.

Skills learned in these classes serve as fundamentals on which to build a repertory of dishes. Students will have one on one time with the chef in each class to insure success in their new skills.

March 15- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.
March 22- Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique
March 29-Heat Transfer: Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

Thursday

March 23-Is it Spring Yet?!
Prosciutto Wrapped Grilled Asparagus with Mimosa; Wild Mushroom Risotto with Shaved Parmigiano-Reggiano; Lemon Mousse Trifle

March 30-Spice Workshop**
This is an upper level skill class designed to educate the palate, identify seasonings, and encourage experimentation in the kitchen.

Friday
Kick-back, uncork the wine, hang out with us, and COOK!

March 17-PRIVATE EVENT

March 24-India-Spices and Techniques
Samosas with Tamarind Chutney; Palak Dal; Basmati Rice; Kachumber

March 31-Celebrate Spring!
Prosciutto Wrapped Grilled Asparagus with Mimosa; Wild Mushroom Risotto with Shaved Parmigiano-Reggiano; Lemon Mousse Trifle

Saturday
Kid’s In The Kitchen!
Ages 7-12
10:00-12:00
$55 per Student

March 18-Pasta!
Learn how to make fresh pasta and pair it with delicious sauces: Classic Tomato: Sage Brown Butter

March 25-Baking with Chocolate
Chocolate Chocolate Chip Cookies; Fudgy Brownies; Triple Chocolate Biscotti

SATURDAY DATE NIGHT!!
ADULTS ONLY
Classes Begin at 6:30PM

March 18-Flavors of Italy
Bruschetta with Fresh Ricotta and Roasted Tomatoes; Tuscan Style Grilled Steaks with Lemon and Capers; Butterscotch Buddino

March 23-French Bistro
Asparagus Vinaigrette; Perfectly Seared Salmon with Lemon Beurre Blanc; ITK Bistro Potatoes; Chocolate Soufflé

Sunday

March 19-Pizza!
You’ll learn how to mix and shape fresh dough and make the perfect Tomato Sauce, then we’ll cook our pizzas on the pizza stone, the grill, and our pizza STEEL. It’s a game changer!

March 26-Brunch
Billionaire’s Bacon; Eggs Benedict with Smoked Salmon and Classic Hollandaise; Chocolate Bread Pudding

April

Monday
April 3-PRIVATE EVENT

April 17-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

April 24-Really Fast, Really Easy, Really Delicious
Shrimp Scampi Style with Capellini; Grilled Flank Steak with Polenta and Fire Roasted Tomatoes; Chicken Parmigiana

Tuesday

April 4-Repertoire: Risotto Workshop
We’ll take the fear factor out of this delicious and classic dish as we make a trio of classic and not so classic risotto: Fresh Asparagus and Parmigiano-Reggiano; Wild Mushroom; Thai Red Curry with Shrimp

April 11-Bistro at Home
French Onion Tart with Gruyere and Bacon; Seared Lemon Chicken with Thyme, Garlic, and Shallots; Warm Chocolate Cake with Chantilly Cream.

April 18-India-Spices and Techniques
Samosas with Tamarind Chutney; Palak Dal; Basmati Rice; Kachumber

April 25-Favorites from Italy
Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Prosciutto; Grilled Scampi; Classic Risotto

Wednesday
CORE CURRICULUM
This is a four-part series. Tuition is $265.00 for the series.

This series of four classes has been created for the novice cook, or for anyone who might have missed a step along the way in their culinary adventures. The classes are designed to help you become more efficient and knowledgeable in the kitchen, and to help you develop and define your palate and your own cooking style.

Skills learned in these classes serve as fundamentals on which to build a repertory of dishes. Students will have one on one time with the chef in each class to insure success in their new skills.

April 5- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.
April 12- Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique
April 19-Heat Transfer: Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
April 26-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

Thursday
April 6-Thai Favorites
Beef Saté with Peanut Sauce; Red Curry Salmon; Mango Sticky Rice

April 13-Flavors of Italy
Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Grilled Scampi; Classic Risotto; Tiramisu Sundaes

April 20-PRIVATE EVENT

Friday
Kick-back, uncork the wine, hang out with us, and COOK!

April 7-Tapas Party!
Spanish Tortilla; Chorizo with Sherry; Gambas al Ajillo (seared shrimp with garlic); Marcona Almond and Chocolate Purses

April 14-Cocktail Party!
Pressed Mini Cubano Sandwiches; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLTA-Fried Tomatoes with Crispy Bacon, Lettuce, Avocado, and Chipotle Mayonnaise

April 21-Bistro Favorites
Gougères (perfect cheese puffs); Steak à la Minute with Béarnaise Butter; Chocolate Soufflé

April 28-Favorites from Italy
Bruschetta with Fresh Ricotta and Roasted Tomatoes; Tuscan Style Grilled Steaks with Lemon and Capers; Butterscotch Buddino

Saturday
Kid’s In The Kitchen!
Ages 7-12
10:00-12:00
$55 per Student

April 1-Food Truck Favorites
Carne Asada Tacos; Pico de Gallo; Churros with Chocolate Sauce

April 15-Brunch
Fresh Biscuits; Honey Butter; Scrambled Eggs with Cheese; Fruit Salad

April 29-Pasta
Fresh pasta dough; Classic Tomato Sauce; Garlic Bread

SATURDAY DATE NIGHT!!
ADULTS ONLY
Classes Begin at 6:30PM

April 1-Flavors of Italy
Orange and Fennel Salad with Citrus Vinaigrette; Grilled Tuscan Style Steaks with Capers and Lemon; Affogato with Amararetto, Toasted Hazelnuts and Freshly Whipped Cream

April 15-Dinner in Spain
Catalan Tomato Bread; Classic Paella with Chorizo, Shrimp, and Chicken; Caramel Flan

April 22-Flavors of Thailand
Grilled Beef Saté with Peanut Sauce; Cucumber Salad; Thai Coconut Red Curry Salmon; Mango Sticky Rice

April 29-Dinner at the Bistro
Gougères (perfect cheese puffs); Steak à la Minute with Béarnaise Butter; Chocolate Soufflé

Sunday
SUNDAY CLASSES BEGIN AT !:00PM

April 2-Brunch, Southern Style
Pimento Cheese; Biscuits with Ham;Shrimp and Grits; Bananas Foster

April 23-Sunday Supper Pasta Workshop
Fresh Pasta Dough; Classic Tomato Sauce; Caesar Salad; Garlic Bread

April 30-Cheese Workshop
Hand made Mozzarella; Ricotta; Fresh Butter

Hope to see you soon!

PLEASE CALL TO REGISTER

609~206~4511

 COOKING CLASS POLICIES

Participation Class For your safety, please wear closed-toed shoes. Each student will help with preparing all the recipes, and then we’ll all sit down to enjoy the delicious dishes we have made. This is a full meal, so come with an appetite! 3 hours 12 people $70
per person
Demonstration Class It’s not TV! Demonstration classes are a fun way to learn. You’ll have the best seat In the Kitchen as you watch your chef prepare all the dishes in the menu. You’ll see all the classic techniques, and learn some cool tricks of the pros, as the chef creates a delicious meal. There will be generous samples of each dish. 2-1/2 hours 18 people $50 per person

CANCELLATION POLICY

Any class canceled between 2 weeks and 3 business days prior to class will be issued a class credit to be used within 1 month of the date of the canceled class. No refunds or credits will be issued for last-minute cancellations (less than 3 business days) or no-shows. You are welcome to send a friend in your place if you must cancel.

PRIVATE CLASS POLICY

A 50% nonrefundable deposit is required to reserve your date.

Your final guest count is needed one week before your event, and the balance is due at this time.

Please have your guests arrive no earlier than 1/2 hour before your event, but please also ask that everyone be on time.

Private hands-on classes are 3 hours, and demonstration classes are 2-1/2 hours. Longer class times are available, and prices for longer classes will be discussed at the time you book your party.

WEATHER POLICY

In case of inclement weather, please call us at (609) 206-4511 or (856) 489-1682 about your class.