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 sit down to dine.. 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!

Classes are hands-on and begin PROMPTLY at 6:30PM. 

Sunday classes begin at 1:00PM.

Class tuition is $70 per person, per class, unless otherwise noted. Tuition is due at time of registration. 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 $350 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).

Kids in The Kitchen!! Our classes for young cooks are listed at the end of each month’s calendars.

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

Hope to see you all soon!

PLEASE CALL TO REGISTER
609~206~4511

January

Monday

January 8-Really Fast, Really Easy, Really Delicious

Scampi with Capellini; Grilled Flank Steak with Polenta and Mushroom Ragout with Fire Roasted Tomatoes; Chicken Parmigiana and

January 15-Easy Fish Cooking

Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives; “Tandoori” Spiced Salmon

January 22-Sauce Workshop-An In The Kitchen Core Techniques Class

Reductions and Pan Sauces; Béchamel; Classic Tomato Sauce; Salsa Verde; Béarnaise

 Tuesday

January 2-Happy New Year! Celebrate with Dim Sum!

Pork Shu Mai; Potstickers; Salt and Pepper Shrimp; Sesame Noodles

 

January 9- PRIVATE CLASS

January 16–Really Fast, Really Easy, Really Delicious

Scampi with Capellini; Grilled Flank Steak with Polenta and Mushroom Ragout with Fire Roasted Tomatoes; Chicken Parmigiana

January 23-Veg Central!

Sweet Potato Chili; Homemade Cornbread; Mushroom Risotto; Tomato Soup with Parmigiano-Reggiano Croutons

January 30-Sauce Workshop-An In The Kitchen Core Techniques Class

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

 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.

 January 10- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.

January 17- Sauces and Stocks:  From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

January 24-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

January 31-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

 Thursday

 January 4-Really Fast, Really Easy, Really Delicious

Shrimp Scampi Style with Capellini; Grilled Flank Steak with Polenta and Mushroom Ragout with Fire Roasted Tomatoes; Chicken Parmigiana

 January 11-Chicken Butchery-An In The Kitchen Core Techniques Class

Learn how to use the whole chicken for delicious recipes. Seared Chicken Breasts; Sautéed and Braised Chicken Thighs; Chicken Stock

 January 18-Sauce Workshop

The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Chermoula; Flank Steak with Chimichurri

January 25-Indian Cooking 101

Aloo Gobi, Saag Paneer, Palak Dal, and Basmati Rice.

 

Friday

Kick-back, uncork the wine, and COOK!

 January 5-Hair of the Dog Cocktail Party

Pressed Mini Cubano Sandwiches; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Chipotle Mayonnaise; Gougères

 January 12-Repertoire:Gnocchi Workshop

We’ll make Gnocchi and the Great Sauces for Pasta and Beyond!

Pesto; Sage Brown Butter; Tomato Butter Sauce

 January 19-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: Parmigiano; Wild Mushroom; Red Thai Curry with Shrimp

 SATURDAY DATE NIGHT!!

 January 6-PRIVATE PARTY

 January 13-Dinner at the Bistro

French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream

 January 20-Dinner at the Trattoria

Fresh Burrata and Fire Roasted Tomato Bruschetta; Grilled Tuscan Steaks with Lemon and Capers; Butterscotch Budino

Sunday

SUNDAY CLASSES BEGIN AT 1:00pm

 January 7-Sunday Supper in Italy

Bruschetta with Roasted Peppers; Wine Braised Chicken Thighs with Polenta; Chocolate Biscotti

January 14-Knife Skills-An In The Kitchen 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.

January 21-Brunch Made Easy

Shakshuka; Cinnamon Bread French Toast; Brown Sugar Candied Bacon

  Kids In The Kitchen!

Ages 7-13

10:00-12:00

$55 per Student

January 13-Knife Skills-

Salsas and Salads-learn to slice and dice, mince and chop, and chiffinade like the pros!

January 20-The Ultimate Brunch

Learn to poach and scramble eggspertly. We’ll pair our eggs with Home made English Muffins and Sauce Hollandaise for Eggs Benedict.

PLEASE CALL TO REGISTER

609~206~4511

FEBRUARY

Monday

February 5-Plant Based Cooking Goes to India

Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad

February 12-Heat Transfer-An In The Kitchen Core Techniques Class

Braise, Sear, Saute, Poach, Roast & Grill. We cover it all in this feast class!

February 19-Really Fast, Really Easy, Really Delicious

Orange and Fennel Salad with Citrus Vinaigrette; Honey and Balsamic Roasted Salmon with Sauteed Broccoli Rabe; Caramelized Garlic Smashed Potatoes

February 26-Mediterannean Flavors

Greek Salad Grilled Flatbread; Marinated Olives with Oranges and Rosemary; Roasted Potatoes with Tzatziki

 Tuesday

February 6-Sauce Workshop

The right sauce can elevate your dishes from good to outstanding. Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

February 13-Mardi Gras-Laissez les bons temps rouler!

Muffaletta Sliders; Shrimp and Grits; Praline Bacon; Bananas Foster

February 20-SPICE WORKSHOP**

This is an upper level skill class designed to educate the palate, identify seasonings, and encourage experimentation in the kitchen.

 February 27-Bistro Cooking

Salade Vinaigrette with Lardon; Seared Steaks with Garlic and Herbs; Fallen Chocolate Cakes

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.

February 7- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.

February 21- Sauces and Stocks:  From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

February 28-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

 Wednesday

HAPPY VALENTINE”S DAY!

$75 pp

February 14-Gougeres (lighter than air Cheese Puffs); Filet Mignon with Bèarnaise Butter; Fallen Chocolate Cakes with Raspberry Sauce and Vanilla Bean Crème Chantilly

Thursday

February 1-Fabulous Soups

Classic French Onion Soup Gratinée; Tuscan Bean Soup with Tomatoes and Kale; Hearty New England Clam Chowder with Bacon

February 8-SPICE WORKSHOP**

This is an upper level skill class designed to educate the palate, identify seasonings, and encourage experimentation in the kitchen.

February 15-Favorites from Italy

Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Grilled Scampi; Classic Risotto; Tiramisu Sundaes

February 22-Really Fast, Really Easy, Really Delicious

Orange and Fennel Salad with Citrus Vinaigrette; Honey and Balsamic Roasted Salmon with Sauteed Broccoli Rabe; Caramelized Garlic Smashed Potatoes

 

Friday

Kick-back, uncork the wine, and COOK!

February 2-Cocktail Party!

Pressed Mini Cubano Sandwiches; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Chipotle Mayonnaise

 February 9-Dinner at the Trattoria

Fresh Burrata and Fire Roasted Tomato Bruschetta; Grilled Steak with Lemon and Capers; Butterscotch Budino

 February 16-Chinese New Year-Year of The Dog! Our yearly Dim Sum Class

Pot Stickers; Pork Siu; Mai, Salt and Pepper Shrimp; Sesame Noodles

 February 23-Tapas

Catalan Tomato Bread with Serrano Ham; Chorizo in Sherry; Garlic Shrimp; Chocolate Purses with Marcona Almonds

 Saturday

SATURDAY DATE NIGHT!

February 3-Flavors of India-

Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad; Basmati Rice

February 10-Dinner at the Cafe

Prosciutto Wrapped Shrimp on the Grill; Iron Skillet Spatchcocked Lemon Chicken; Triple Chocolate Biscotti

February 17-HAPPY VALENTINE”S DAY! ($75pp)

Gougeres (lighter than air Cheese Puffs); Filet Mignon with Béarnaise Butter; Fallen Chocolate Cakes with Raspberry Sauce and Vanilla Bean Crème Chantilly

February 24-Dinner in Spain-

Catalan Tomato Bread; Perfect Paella with Shrimp, Chicken, and Chorizo; Flan; Sangria

 Sunday

SUNDAY CLASSES BEGIN AT 1:00pm

February 11-Brunch in NOLA

Freshly made Biscuits and Ham; Shrimp and Grits; Bananas Foster

 February 18-The Art of the Pâtisserie

Gougères; Crème Pâtissière (pastry cream); Éclairs; Ganache (chocolate sauce)

 February 26-Cheese Making Workshop

Hand-Pulled Mozzarella; Freah Ricotta; Freshly WHipped Butter. We’ll put together an amazing cheese platter!

  Kids In The Kitchen!

Ages 7-13

10:00-12:00

$55 per Student

February 3-Repertoire-The Great Dishes Everyone Should Know

Green Salad with Classic Vinaigrette; Cheeseburger Meatloaf; Macaroni and Cheese

February 24-Cake Decorating** (bring your piping bags and frosting tips. Kits will also be available for purchase before class)

Learn how to apply a crumb coat, frost, and pipe to decorate layer cakes.

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. 3 hours $70
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 2 ½-3 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 to inquire about your class.