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

JULY

Monday

July 25-Knife Skills
A Core Technique class. Learn knife safety and all the cuts you will need for your kitchen adventures. Proper knife skills will help you become efficient in the kitchen – the bonus is that your food will look elegant and beautiful, and cook perfectly every time!

Tuesday

July 12-PRIVATE EVENT

July 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

July 26-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

Wednesday

July 20-Taste of Italy
Bucatini all’Amatriciana; Grilled Tuscan Style Steaks with Rosemary and Lemon;Tiramisu Sundaes

July 27 -Taste of Thailand
Cucumber Salad; Chicken Sate with Peanut Sauce; Red Curry Coconut Shrimp with Noodles; Mango Sticky Rice

Thursday

July 14-Bastille Day-An In The Kitchen Tradition!
Picque-Nique: Crudite with Aioli; Seared Rib Eye Steaks with Herbed Mayonnaise, Caramelized Red Onions, and Arugula; Bacon Laced French Potato Salad with Dijon Vinaigrette; Rose Wine

July 21-Summer in Spain
Best Gazpacho with Grilled Shrimp; Chorizo and Chicken Paella; Peach Sangria

July 28-Summer in Italy
Tomato and Ricotta Tart with Fresh Basil Oil; Arugula Salad with Vinaigrette; Shrimp Piccata with Capers & Lemon; Chocolate Biscotti

Friday

July 15-Grill It!
Grilled Bruschetta with Caramelized Balsamic Onions and Melted Tomatoes; Grilled Steak with Chimichurri Sauce; Grilled Fingerling Potatoes with Smoky Bacon Vinaigrette; Grilled Peaches with Amaretto Whipped Cream

July 22-Fresh from the Farm
Cheese Crisps with Caesar Salad; Grilled Steak with Summer Salsa Verde – Corn Salad with Tomatoes and Basil – Peach Crostata

July 29-Summer in Provence
Ratatouille Salad; Grilled Tuna Nicoise; Peaches in Rose Wine with Chantilly

Saturday
DATE NIGHT!!

July 2-PRIVATE EVENT

July 9-PRIVATE EVENT

July 16-Summer Flavors
Wild Mushroom and Chevre Tart; Grilled Beef Tenderloin with Salsa Verde; Summer Fruit Tart with Chocolate Glaze

July 23-Summer Dinner in Spain
Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Flan

July 30-Summer Dinner on the Porch
Oven Fried Buttermilk Chicken; Potato Salad with Crispy Bacon; Blackberry Crisp with Ice Cream

Sunday
Classes Begin at 1:00pm

July 17 -Sauce Workshop
Learn the techniques of great sauce making with Classic and Modern Sauces: Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

July 24-Chill Out with Chef Jess!
Decadent, Dreamy, and Creamy Ice Creams and Sorbet - Triple Chocolate;Lavender Honey Vanilla; Raspberry Mint

July 31-Fresh Pasta Workshop
Hand made pasta is one of the easiest and most satisfying kitchen skills to master.
On our menu: Gnocchi; Pappardelle; Garganelli

AUGUST

Monday

August 1-Fresh from the Farm
Cheese Crisps with Caesar Salad; Grilled Steak with Summer Salsa Verde; Corn Salad with Tomatoes and Basil; Peach Crostata

August 8-Flavors of Charleston
Pimento Cheese with Pullman Toast; Classic Shrimp and Grits; Fruit Cobbler with Drop Biscuits

August 15-Julia’ s Birthday!
In honor of Julia Child’ s Birthday, please join us for our 12th annual celebration of Julia’ s life, and her inspiring contribution to the way we cook, dine, and think about food.  On the menu- some of Julia’ s favorite recipes from her time in Provence.
Pissaladiere-caramelized onions on a shatteringly crisp pastry crust; Seared Fresh Tuna with Crispy Fingerling Potatoes and Lemony Aioli; Plum Tarte Tatin
August 22-Summer at it’ s Best
Farmers Market Vegetable Tart with Local Goat Cheese; Farro Salad with Heirloom Tomatoes and Summer Herbs; Pan Seared Fresh Corn with Zucchini, Poblanos, Cilantro and Cotija; Fresh Stone Fruit Cobbler

August 29-TBA

Tuesday

August 2-Knife Skills
A Core Technique class. Learn knife safety and all the cuts you will need for your kitchen adventures. Proper knife skills will help you become efficient in the kitchen.  The bonus is that your food will look elegant and beautiful, and cook perfectly every time!

August 9-Sauce Workshop
Learn the techniques of great sauce making with Classic and Modern Sauces: Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

August 16-Heat Transfer-all the techniques and methods of great cooking!
Sear; Sauté; Grill; Broil; Poach; Roast; Braise

August 23-Flavors of Charleston
Pimento Cheese with Pullman Toast; Classic Shrimp and Grits; Fruit Cobbler with Drop Biscuits

August 30-Bistro at Home
Bistro Salad with Classic Vinaigrette; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream

Wednesday
CORE CURRICULUM

August 3; August 10; August 17
$200 for the Series of Three Classes
This series of 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 knowledgable 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.

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.
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
Class III – Braise, Sear, Saute, Roast & Grill: We’ ll make a delicious dinner while learning the techniques of great cooking.

August 24-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

August 31-The Art of the Pâtisserie
Cream puff dough (Pâte à choux); Crème Pâtissière; Éclairs; Chocolate Profiteroles; Ganache

Thursday

August 4-Summer in Provence
Ratatouille Salad; Tuna Nicoise; Tarragon Chicken; Peaches in Rose Wine with Chantilly

August 11-Flavors of Vietnam
Vietnamese Summer Rolls with Shrimp and Mango; Grilled Beef Salad; Fried Coconut Bananas

August 18-Summer in the Baja
Shrimp Tacos with Lime Crema; Jicama Slaw; Guacamole;Toasted Coconut Cookies

August 25-Summer in New Jersey
Heirloom Tomato Panzanella; Seared Crab Cakes with Fresh Corn Salsa and Ancho Aioli; Peach Cobbler with Blackberry Granita

Friday

August 5-Mediterranean Picnic Dinner
Salad with Feta, Olives, Cucumbers, Red Peppers, and Herbed Vinaigrette; Grilled Chicken with Eggplant, Zucchini and Sweet Onion Pita with Tzatziki; Tabbouleh Salad; Hummus; Grilled Peaches Sundaes

August 12-Summer!
Panzanella Salad; Pasta with Fresh Mozzarella and Eggplant; Steak Florentine; Crostata with Raspberries

August 19-Summer Dinner in Tuscany
Grilled Pizza with Heirloom Tomatoes and and Fresh Mozzarella; Tuscan Steaks with Rosemary; Grilled Fruit with Honey and Fresh Mascarpone

August 26-Pasta Workshop:
Fettucine with Peas and Prosciutto; Fresh Cheese Ravioli with Marcella’ s Tomato Sauce; Papardelle with Garlic Butter Shrimp

Saturday
DATE NIGHT!!

August 6-Dinner in Capri
Bruschetta with Roasted Red Peppers Pine Nuts and Golden Raisins; Spaghetti with Garlic and Lemon; Pan Seared Chicken Paillards with Crispy Prosciutto and Rosemary; Lemon Mousse

August 13-Summer in New Jersey!
Here in New Jersey we are so fortunate to be able to enjoy the bounty of our fields, luscious fruits from our orchards, and the grapes from our vines. We can dine on sustainably raised pork and lamb, or we can pluck our dinner from the sea. Come dine with us in locavore splendor!
Heirloom Tomato Panzanella; Seared Crab Cakes with Fresh Corn Salsa and Ancho Aioli; Peach Cobbler with Blackberry Granita

August 20-Dinner in Paris
Baby Lettuce Salad with Goat Cheese Canape and Sherry Vinaigrette; Pan Seared Herb Crusted Rack of Lamb; Chocolate Pots de Creme

August 27 -Summer Flavors
Nectarine Salad with Prosciutto and Whipped Mozzarella; Grilled Steaks with Fresh Herb Butter; Grilled Potato Salad; Chocolate Tart

Sunday
Sunday Classes Begin at 1:00pm

August 7 -Summer Tarts
Oh so impressive, infinitely variable, and as easy as pie!  Discover two no-fail tart shell techniques, and yummy filings: Gruyere with Summer
Vegetables and Fresh Herbs; Peach Crostata; Lemon Curd; Vanilla Pastry Cream

August 14-Summer in New Jersey
Here in New Jersey we are so fortunate to be able to enjoy the bounty of our fields, luscious fruits from our orchards, and the grapes from our vines. We can dine on sustainably raised pork and lamb, or we can pluck our dinner from the sea. Come dine with us in locavore splendor!
Heirloom Tomato Panzanella; Seared Crab Cakes with Fresh Corn Salsa and Ancho Aioli; Peach and Blackberry Crostata

August 21-Chill Out with Chef Jess!
Decadent, Dreamy, and Creamy Ice Creams and Sorbet Triple Chocolate;Lavender Honey Vanilla; Raspberry Mint

August 28-Cheese Making Workshop
Learn to pull fresh Mozzarella, make “Ricotta”, and a luxurious Fresh Butter. We’ ll put together a fabulous antipasti and have a feast!

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.