Cooking Classes

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Voted Best of the Best!

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!

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 titled Really Fast, Really Easy, Really Delicious are designed to get fast and fabulous real food on your table in a hurry. We pick up the pace a bit, and might be cooking “au pif”-by the nose- instead of with recipes.

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

Hope to see you all soon!

PLEASE CALL TO REGISTER
609~206~4511

April

Monday

April 18-IN THE KITCHEN ON THE ROAD

April 25
Pasta Workshop: Fantastic Sauces to Learn by Heart
Carbonara; Cacio e Pepe; Aglio e Olio; Amatriciana

Tuesday

April 12
Knife Skills-an In The Kitchen Core Technique
Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly. Dinner will be made!

April 19-PRIVATE EVENT

April 26
Taste of Thailand
Cucumber Salad; Chicken Sate with Peanut Sauce; Red Curry Coconut Shrimp with Noodles; Mango Sticky Rice

Wednesday

April 13
Flavors to Spice up your Life
Hummus with Za’atar on Flatbread; Grilled Flank Steak with Chimichurri; Roasted Salmon with Romesco; Roasted Strawberries with Vanilla

April 20-PRIVATE EVENT

April 27-PRIVATE EVENT

Thursday

April 14
Sauce Workshop:
Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

April 21
Taste of Thailand
Cucumber Salad; Chicken Sate with Peanut Sauce; Red Curry Coconut Shrimp with Noodles; Mango Sticky Rice

April 28
Fish Cookery
Pan Seared Balsamic and Honey Glazed Salmon; Provencal Fish in Parchment with Tomatoes, Olives, and Basil; Shrimp Tacos Served Baja Style with Mango Slaw and Avocado Crema

Friday
Kick Back! Uncork the wine, crack open the beer, and chill with us at In The Kitchen!

April 15
Taste of India
Vegetable Samosas with Tamarind Chutney; Cucumber Salad; Aloo Gobi; Palak Dal; Basmati Rice; Mango Lassi

April 22
Pizza!!
We’ll make and stretch our own dough, create fabulous toppings, then cook up a feast on our pizza We will hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza. We cook on the Stone, The Steel, and the Grill!

April 29-PRIVATE EVENT

Saturday
DATE NIGHT!!

April 9-PRIVATE EVENT

April 16
Taste of Italy
Bucatini all’Amatriciana; Grilled Tuscan Style Steaks with Rosemary and Lemon;Tiramisu Sundaes

April 23-PRIVATE EVENT

April 30
Dinner in Spain
Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Flan

Sunday

April 17
Pasta Workshop: Learn to Mix, Roll, and Shape Pasta
Fettucine with Peas and Prosciutto; Fresh Cheese Ravioli with Marcella’s Tomato Sauce; Papardelle with Garlic Butter Shrimp

April 24
Pasta Workshop
Gnocchi in Sage Brown Butter Sauce; Herbed Ricotta Ravioli in Lemon Garlic Sauce; Pappardelle with Marinara

May

Monday

May 2
Sauce Workshop: Classic and Modern
Sauces are the backbone of the kitchen! Add these to your repertoire and never have a boring meal! Hollandaise; Béchamel; Chimichuri; Gastrique; Tahini

May 16-PRIVATE EVENT

May 23
Sauce Workshop
Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

May 30-MEMORIAL DAY

Tuesday

May 3
Tres de Mayo
In The Kitchen Guacamole; Salsa Fresca; Grilled Flank Steak and Baja Shrimp Tacos; Churros

May 10
Favorites from Italy
Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Grilled Scampi; Classic Risotto; Tiramisu Sundaes

May 17
Easy Fish Cooking
Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives with Micro Greens Salad; “Tandoori” Spiced Salmon

May 31
Spring in Provence
Tapenade and Goat Cheese Toasts; Seared Salmon; Asparagus Mimosa; Chocolate Soufflé with Chantilly

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 each class to insure success in their new skills.

May 4 Class I:Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.
May 11 Class II: Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastriques
May 18 Class III: HEAT TRANSFER:Braise, Sear, Saute, Poach, Roast, & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
May 25 Class IV: Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

Thursday

May 12
Spring in Provence
Tapenade and Goat Cheese Toasts; Seared Salmon; Asparagus Mimosa; Chocolate Soufflé with Chantilly

May 19
Flavors to Spice up your Life
Hummus with Za’atar on Flatbread; Grilled Flank Steak with Chimichurri; Roasted Salmon with Romesco; Roasted Strawberries with Vanilla

May 26
Easy Fish Cooking
Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives with Micro Greens Salad; “Tandoori” Spiced Salmon

Friday

May 6
Pizza!
We’ll make and stretch our own dough, create fabulous toppings, then cook up a feast on our pizza We will hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza. We cook on the Stone, The Steel, and the Grill!

May 13
Spring Tarts
Deceptively easy, oh so impressive, and infinitely variable!
Asparagus and Fresh Herbs with Gruyere; Ricotta with Roasted Vegetables; Strawberry Black Bottomed Tart (chocolate, and vanilla pastry cream);

May 20
Flavors of Italy
Marinated Olives with Orange and Rosemary; Herb Stuffed Pork Tenderloin; Cannellini Beans with Fire Roasted Tomatoes and Thyme; Affogato

May 27
Flavors of India
Vegetable Samosas with Tamarind Chutney; Cucumber Salad; Aloo Gobi; Palak Dal; Basmati Rice; Mango Lassi

Saturday
DATE NIGHT!!

May 7
Bistro at Home
Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream

May 14
Flavors of Spain
Grilled Catalan Tomato Bread; Paella with Shrimp, Chicken and Chorizo; Caramel Flan

May 21
All-American
Crab Cakes with Lemon Sauce; Seared Ribeye with Garlic Herb Butter; Bistro Potatoes; Warm Chocolate Pudding

May 28
Flavors of Italy
Bruschetta with Fresh Mozzarella and Pesto; Grilled Tuscan Style Steaks; Roasted Herbed and garlic Potatoes; Fruit Crostata

Sunday
SUNDAY CLASSES BEGIN AT 1:00PM

May 1
Bistro Brunch
French Onion Soup; Duck Confit Hash w/Poached Egg & Frisee; Classic Chocolate Mousse

May 8-MOTHER”S DAY
Blueberry Scones with Lemon Drizzle; Pimento Cheese and Cucumber Sandwiches; Smoked Ham and Apricot Pressed Sandwiches; Chocolate Dipped Hazelnut Shortbread Cookies

May 15-PRIVATE EVENT

May 22
Brunch in Charleston
Pimento Cheese with Pullman Toast; Classic Shrimp and Grits; Fruit Cobbler with Drop Biscuits

May 29
Cheese Making Workshop
A Core Techniques Class from In The Kitchen! We’ll pull fresh mozzarella, make fresh ricotta, and make butter! We’ll pair and create a perfect antipasto

Hope to see you all 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.