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.

Please Call To Register: 609-206-4511

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!

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 $375 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 calendar.

*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 26-Really Fast, Really Easy, Really Delicious. 

Celebrate Spring with Fresh Flavors!

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

 Tuesday

March 27-Sauce Workshop

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

March 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.

March 14- Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

March 21-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

March 28-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

Thursday

March 8-Repertoire:Gnocchi Workshop

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

Pesto; Sage Brown Butter; Tomato Butter Sauce

March 22-Easy Fish Cookery

Shrimp with Orzo and Feta; Roasted Provencal Cod Cooked in Parchment; Pan Seared Salmon

March 29-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

 Friday

Kick-back, uncork the wine, and COOK!

March 23-Flavors of Italy

Pasta Cacio e Pepe; Bistecca alla Fiorentina; Affogato

Saturday

DATE NIGHT!

March 31-Dinner at the Taverna

Greek Salad Grilled Flatbread; Tzatziki; Lemon Chicken with Greek Oregano; Chocolate and Pistachio Rolls in Phyllo

 Sunday

Classes Begin at 1PM

 

March 25-Pasta Workshop

We’ll mix and knead the dough, then shape and cook our pasta. We’ll pair with two sauces!

Kids In The Kitchen!

Ages 8-13

10:00-12:00

$55 per Student

March 24-Knife Skills

Learning proper knife skills is the key to efiiciecy and food that looks as good as it tastes!

Chopped Salad; Inside-Out Cheeseburger Meatloaf; Fruit Salad Sundaes

PLEASE CALL TO REGISTER:

609-206-4511

 APRIL

 Tuesday

April 3-Veg City

Polenta with Roasted Tomatoes and Basil Pesto; Baba Ghanoush; Roasted Cauliflower; Sweet Potato Fries; Tahini Sauce

April 10-Flavors of India

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

April 17-Flavors of Spain

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

April 24-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.

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 4- 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 11- Sauces and Stocks:  From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

April 18-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

April 25-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

Thursday

April 5-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

April 12-Pastry 101

Classic Cream Puffs; Cheese Gougeres; Pastry Cream; Chocolate Ganache

April 19-Flavors of Italy

Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Prosciutto; Grilled Scampi; Classic Risotto

April 26-Heat Transfer-An In The Kitchen Core Techniques Class

Sear; Sauté; Broil; Braise; Roast

 Friday

Kick-back, uncork the wine, and COOK!

 April 6-Bistro Cooking 

Salade Vinaigrette; Steak au Poivre; Roasted Potatoes;Tarte Tatin

April 13-Tapas

Pan Con Tomate y Jamon; Garlic Shrimp; Chorizo in Sherry; Tortilla Espanola

April 20-Flavors of India

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

April 27-Flavors of the Taverna

Greek Salad Grilled Flatbread; Tzatziki; Lemon Chicken with Greek Oregano; Chocolate and Pistachio Rolls

 Saturday

DATE NIGHT!

April 7-Artisan Pizza

We’ll teach you the secret of our 48-hour Pizza Dough! We’ll baking our pizzas on our Steel, Stone, and Grill. ITK Antipasto; Pizza Margherita; Pizza Bianco; Philly Cheesesteak Calzones

April 14-Argentinian Steak House

Empanadas; Grilled Steak with Chimichurri; Roasted Potatoes; Flan

April 21-Dinner in Sicily

Arancini; Pasta a la Norma; Grilled Catch of the Day; Cannoli

April 28-Tapas

Pan Con Tomate y Jamon; Garlic Shrimp; Chorizo in Sherry; Tortilla Espanola

Sunday

Classes Begin at 1:00pm

April 1-Pastry Shop:Classic French Desserts

Apple Tarte Tatin; Chocolate Soufflé; Profiteroles with Ice Cream and Ganache

April 8-Brunch

Dutch Baby Pancakes; Smoked Salmon Frittata with Hollandaise; Roasted Asparagus; Mimosas

April 22-Bistro Cooking

Salad Niçoise; Steak au Poivre; Tarte Tatin

April 29-Cheese Making Workshop

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

 Kids In The Kitchen!

Ages 8-13

10:00-12:30

$55 per Student

April 14-Pasta Workshop

We’ll mix and knead the dough, then shape and cook our pasta. We’ll pair with two sauces!

April 28-Classic Dishes

Wedge Salad with Home Made Ranch Dressing; Grilled Flank Steak; Brownies

 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.