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.

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.

Hope to see you all soon!




November 30-Dinner at the Osteria
Fennel and Orange Salad; Butternut Squash Risotto; Tuscan Beans with Caramelized Tomatoes and Chard; Chocolate Biscotti


November 28-Dinner in Italy
Arugula Salad; Pasta with Pancetta, Cannellini, and Roasted Tomatoes; Seared Chicken with Artichokes; Marmalada Crostata


November 22-Holiday Tarts and Pies
Bring a Pie Plate!
Chocolate Bourbon Pecan;Sky High Lemon Meringue;Fruit Tart with Chocolate in Never-Fail-Shell

November 29-Crepes Workshop
From a basic crepes batter, we’ll make savory dinner crepes and sweet dessert crepes; Bacon and Mushroom; French Onion Soup Crepes; Cheese Blintzes; Caramelized Apples



December 1-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

December 8-Soup’s on
More delicious warm you through and through soups
Roasted Butternut Squash with Apples and Bacon; Shrimp Bisque; Classic French Onion Soup.

December 15-Knife Skills
A Premier In The Kitchen Core level class.
Learn how to use your knives safely, efficiently, and with perfect technique. We’ll make a soup and salad dinner.

December 22-Really Fast, Really Easy, Really Delicious
Baked Parmesan Crusted Chicken on Arugula Salad with Fire Roasted Tomatoes; Seared Shrimp Picatta with Linguini; Grilled Pork Chops with Sweet and Spicy Rub

December 29-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: Butternut Squash; Wild Mushroom with Italian Sausage; Thai Red Curry with Shrimp


December 2-Fall Flavors
Arugula Salad with Fresh Lemon and Peccorino; Seared Center-Cut Pork Chops with Bourbon-Mustard Glaze; Whipped Potatoes; Chocolate Bread Pudding with Creme Anglaise

December 9-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

December 16-Holiday in Rome
Spaghetti Carbonara; Pork Loin with Plums; Polenta with Parmigiana-Reggiano; Seared Broccoli; Affogato

December 23-Holiday Cooking at Caring Hearts

December 30-Cocktail Party!
Please call for information 609-206-4511


December 3-Dinner in a Bowl
Fabulous Soups to Take the Chill Away
Classic French Onion Soup; New England Clam Chowder; Tuscan Soup with Pancetta, Kale and Crispy Parmigiano Crostini

December 10-Bistro at Home
Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream

December 17-Knife Skills
Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.

December 24-Christmas Eve

December 31-HAPPY 2016!


December 4-Pizza Night at In The Kitchen
Crack open a beer, uncork the wine, and let’s get cooking! Everyone loves pizza, and the best are made at home. Learn to make a classic crust, and the rest is all about the toppings.
Tonight we’ll savor Fig and Prosciutto with Blue Cheese; Mushroom, Sausage & Herbed Cheese; and “Paella” pizza with Chorizo, Shrimp. and Chicken

December 11-Crepes Workshop
From a basic crepes batter, we’ll make savory dinner crepes and sweet dessert crepes; Bacon and Mushroom; French Onion Soup Crepes; Cheese Blintzes; Caramelized Apples

December 18-Harvest Dinner
Winter Salad Greens with Apples, Walnuts and Bleu Cheese with White Sherry Vinaigrette; Mushroom and Gruyere Bread Pudding; Brussels Sprouts with Balsamic Glaze; Pears in Caramel Sauce with Pink Pepper

December 25-Happy Christmas!


December 5-Late Harvest Flavors
Braised Pork Tenderloin; Wild Mushroom Bread Pudding; Broccoli Rabe with Toasted Pine Nuts and Raisins; Butterscotch Buddino with Brown Sugar Whipped Cream

December 12-Holiday in Old New York
Beef Wellington with Sauce Béarnaise; Wild Mushroom Ragout with Caramelized Tomatoes; Poached Pears with Creme Anglaise

December 19-Holiday in Paris
Salad with Frisee and Lardons in Sherry Viniagrette; Seared Rack of Lamb with Cherry Gastrique; Potato Puree; Profiteroles with Ganache

Classes Begin at 1:00PM

December 6-Holiday Candy Making
Peppermint Bark; Caramels with Fleur de Sel; Chocolate Dipped Strawberries in Tuxedos;
Peanut Brittle

December 13-Eclairs are the New Cup Cakes!
Ok, so we have been saying this for a few years, and now the rest of the world is catching up! Learn how to create these delicious and tres chic pastries with a variety of fillings and icings. Mocha Cream; Tahitian Vanilla Bean; Chocolate Ganache; Raspberry Cream; Lemon Curd. Please bring a tin to take home some eclairs!

This Class Begins at 12:30 PM
An In The Kitchen Yearly Event. Bring a cookie tin to take home a variety of freshly baked cookies and treats made by YOU and your new best friends! This is a fun and frenzied day long bake-a thon, fueled by Chef Gold’s sips and bites. PLEASE register early-this class is already half subscribed.

December 27-Holiday Brunch
Norwegian Eggs Benedict; Billionaire”s Bacon; Chocolate Bread Pudding

Hope to see you all soon!




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


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.


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.


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