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 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 marked are more advanced, move at a faster pace, and we may be cooking “au pif” (by the nose, with no recipes).

Please note our series of classes for your young cooks!  We have classes on Saturday mornings and Sunday afternoons!

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

Hope to see you all soon!

PLEASE CALL TO REGISTER
609~206~4511

June

Monday

June 5-Bistro Cooking
Frisee Salad with Bacon; Seared Steaks with Béarnaise Butter; Roasted ITK Bistro Potatoes; Profiterole with Ice Cream

June 19-Dinner in Italy
Bruschetta with Roasted Red Bell Peppers, Pine Nuts, and Golden Raisins; Chicken with Crispy Prosciutto; Lemon Mousse

June 26-Dinner in France
Salad Vinaigrette; Steak a la Minute with Sauce Béarnaise; Roasted Potatoes Bistro Style; Chocolate Pots de Creme

Tuesday

June 13-Chocolate Margarita Night at In The Kitchen!
BYOT
Chile con Queso with ITK Tortilla Chips; Guacamole with Smoky Bacon; Grilled Corn with Lime and Cotija; Grilled Shrimp Tacos, Baja Style

June 20-On The Grill
Grilled Raddichio Salad with Pecorino and Lemon Vinaigrette; Grilled Flank Steak with Chimichurri; Grilled Pound Cake with Fruit and Chantilly

June 27-Dinner in Spain
Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Sangria

Wednesday

CORE CURRICULUM

June 7, 14, 21, 28

$265 for the Series of Four 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 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.

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; Gastrique

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

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

June 1-Italian Market Favorites
Prosciutto Wrapped Asparagus; Fennel, Olive, and Orange Salad; Rigatoni with Eggplant and Fresh Ricotta

June 8-Techniques-Risotto
Spring Asparagus; Wild Mushroom;Thai Red Curry with Shrimp

June 15-Repertoire
Four Classic Pasta Sauces: Carbonara; Marinara; Pesto; Aglio e Olio

June 22-Sauce Workshop
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

June 29-Fast, Really Easy, Really Delicious; Real food, on the table in 20 minutes!
Shrimp Scampi Style with Capellini; Grilled Flank Steak with Polenta and Fire Roasted Tomatoes; Chicken Parmigiana

Friday
Crack open a beer, uncork the wine, and kick back!

June 2-Pizza Night!
We will mix the dough and hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza. We cook on the Stone, The STEEL, and the Grill!

June 9-Gnocchi
Classic potato and Parmigiano-Reggiano Gnocchi with Classic Sage Brown Butter Sauce and Marcella’s Tomato Sauce

June 16-Booze and Bake with Ruth Scott, The Cupcake Queen!
Class is $55/pp
Bake and decorate cupcakes, featuring 1892 Chocolate with Bourbon, and Classic Vanilla Bean. We’ll make our own boozy frosting while nibbling light bites from ITK! Take home your creations!

June 23-Tapas and Sangria
Garlic Shrimp; Chorizo in Sherry; Flank Steak Tacos; Manchego and Marcona Chocolate Bites; Sangria

June 30-Summer in the Baja
Guacamole; Grilled Shrimp Tacos with Lime Crema; Jicama Slaw; Toasted Coconut Cookies; Margaritas

Saturday
Date Night!!

June 3 PRIVATE EVENT

June 10-Thai Favorites: Sweet, Sour, Salty, Bitter – the unique hallmarks of the Thai Kitchen
Thai Cucumber Salad; Banana Leaf Wrapped Salmon with Thai Red Curry Sauce; Mango Sticky Rice

June 17-Dinner in France
Gougères; Seared Steak with Béarnaise Butter; ITK Roasted Potatoes; Chocolate Soufflé

June 24-Dinner in Spain
Grilled Catalan Tomato Bread; Classic Paella with Chorizo, Shrimp, and Chicken; Caramel Flan

Sunday
Classes Begin at 1:00PM

June 4-Spring Brunch
Norwegian Eggs Benedict; Billionaire’s Bacon; Strawberries in Balsamic Glaze; Bread Pudding with Creme Anglaise

June 11-Knife Skills-An In The Kitchen Core Techniques Class
Learn to slice, dice, mince, chop, chiffonade, and julienne, while creating some delicious dishes!

June 18-Father’s Day-Grill It!
Grilled “Fried Green Tomatoes” with Sriracha Aioli; Grilled Spice Rubbed Steaks with Aged Balsamic and Honey Glaze; Grilled Corn with Lime, Chiles, and Cotija; Grilled Pound Cake and Strawberries

June 25-Pastry Workshop-Pâte à Choux (Puff Pastry)
Gougères with Gruyère; Creme Puffs; Eclairs; Ganache; Crème Pâtissière

PLEASE CALL TO REGISTER!

JULY

Monday

July 10-Summer in Provence
Ratatouille Salad; Fresh Tuna Nicoise; Peaches in Rosé Wine with Chantilly Crème

July 24-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!

July 31-Techniques:Braise, Sear, Saute, Roast & Grill:
We’ll make a delicious dinner while learning the techniques of great cooking.

Tuesday

July 11-Summer in Italy
Tomato and Ricotta Tart with Fresh Basil Oil; Arugula Salad with Vinaigrette; Shrimp Piccata with Capers & Lemon; Chocolate Biscotti

July 18-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 25-Easy 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

CORE CURRICULUM
July 5, 12, 19, 26

$265 for the Series of Four 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; Gastrique

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

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

July 6-Taste of Italy
Bucatini all’Amatriciana; Grilled Tuscan Style Steaks with Rosemary and Lemon;Tiramisu Sundaes

July 13-Le 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; Rosé Wine

July 20-Taste of Thailand
Cucumber Salad; Thai Red Curry Coconut Shrimp with Noodles; Mango Sticky Rice

July 27-LDEI Fund Raiser at Bartram’s Garden-Please Join Us!

Friday

July 7-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 21-Booze and Bake with Ruth Scott, The Cupcake Queen, CupCakes by Ruth.Fondant Frenzy!
$55/pp
Bake and decorate cupcakes and learn to make FONDANT seashells and flowers! We’ll make Brown Sugar Bourbon and Peach, and Chocolate Ganache cupcakes featuring 1892 Chocolate. We’ll make our own boozy frosting while nibbling light bites from ITK! Take home your creations!

July 28-Summer in Provence
Ratatouille Salad; Grilled Tuna Niçoise; Peaches in Rosé Wine with Chantilly Creme

Saturday
DATE NIGHT!!

July 2-Fresh from the Farm
Cheese Crisps with Caesar Salad; Grilled Steak with Summer Salsa Verde; Corn Salad with Tomatoes and Basil; Peach Crostata with Bourbon Caramel

July 9-Farm Stand Dinner
Roasted Tomato and Chevre Tart; Grilled Steaks with Salsa Verde; Summer Fruit Tart with Chocolate Glaze

July 22-Summer Dinner in Spain
Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Peach Sangria

July 29-Summer Dinner on the Porch
Oven Fried Buttermilk Chicken; Grilled Potato Salad with Crispy Bacon; Blackberry Crisp with Vanilla Bean Ice Cream

Sunday
Classes Begin at 1:00pm

July 2-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 9-Chill Out!
Decadent, Dreamy, and Creamy Ice Creams and Sorbet
Triple Chocolate;Lavender Honey Vanilla; Raspberry Mint

July 23-Le Picque-Nique:
Crudité with Aioli; Seared Rib Eye Steaks with Herbed Mayonnaise, Caramelized Red Onions, and Arugula; Bacon Laced French Potato Salad with Dijon Vinaigrette; Rosé Wine

July 30-Summer in Provence
Ratatouille Salad; Fresh Tuna Nicoise; Peaches in Rosé Wine with Chantilly Crème

PLEASE CALL TO REGISTER!

August

Monday

August 4-Summer in Provence
Ratatouille Salad; Tuna Niçoise; 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 14-Summer in the Baja
Shrimp Tacos with Lime Crema; Jicama Slaw; Guacamole;Toasted Coconut Cookies

Tuesday

August 1-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 8-Summer
Panzanella Salad; Grilled Steak Florentine; Crostata with Raspberries

August 15-Homage to Julia!
In honor of Julia Child’s Birthday, please join us for our 13th 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 Dinner in Tuscany
Grilled Pizza with Heirloom Tomatoes and and Fresh Mozzarella; Tuscan Steaks with Rosemary; Grilled Fruit with Honey and Fresh Mascarpone

August 29 -Pasta Workshop:
Fresh Pasta with: Basil Pesto; Marcella’s Tomato Sauce; Garlic Butter and Shrimp

Wednesday

CORE CURRICULUM

August 2; 9; 6; 23

$265 for the series of four 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.

Class IV-Desserts: Chocolate, Vanilla. Caramel, Raspberry Sauces

Thursday

August 3-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 10-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 ; Peach Cobbler

August 17-Dinner in India
Samosas with Tamarind Chutney; Kachumber; Dal; Mango Lassi

August 24-Summer Flavors
Nectarine Salad with Prosciutto and Burrata; Grilled Steaks with Fresh Herb Butter; Grilled Potato Salad

Friday

August 4-Margarita Night at In The Kitchen!
BYOT
Chile con Queso with ITK Tortilla Chips; Guacamole with Smoky Bacon; Grilled Corn with Lime and Cotija; Grilled Shrimp Tacos, Baja Style

August 11-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!

August 18-Summer!
Grilled Pork Chops with Blueberry Sauce; Roasted Corn on the Cob with Herbed Butter; Poundcake with Peach Balsamic Bruschetta and Fresh Whipped Cream

August 25-Pizza Night Summer Style
We’ll use our pizza stone, our pizza STEEL, and the grill to create fabulous summer pizzas starting with our own pizza dough and the freshest finds in the Farmers Market.

Saturday
DATE NIGHT!

August 5-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; Peach and Blackberry Crostata

August 12-Summer in Greece
Salad with Watermelon, Feta and Red Onions; Honeyed Lamb in Phyllo; Grilled Fruit with Rose Syrup

August 19-Summer in Tuscany
Grilled Bruschetta with Tomatoes, Fresh Mozzarella and Basil; Grilled Tuscan Steaks with Fresh Rosemary and Lemon; Grilled Nectarines with Whipped Mascarpone and Honey

August 26-Dinner Under the Stars
Crab Quesadillas; Grilled Steaks with Salsa Verde and Barbecued Onions; Grilled Garlic Potatoes; Raspberry Tart

Sunday
Classes Begin at 1:00pm

August 6-Summer Tarts
Oh so impressive, infinitely variable, and as easy as pie!
Discover two no-fail tart shell techniques, and yummy filings: Gruyère with Summer Vegetables and Fresh Herbs; Peach Crostata; Lemon Curd; Vanilla Pastry Cream

August 13-Sauce and Heat Transfer Workshop
Learn the techniques of heat transfer and great sauce making with Classic and Modern sauces: Farm Market Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Seared Salmon with Chermoula; Grilled Flank Steak with Chimichurri

August 20-Chill Out!
Decadent, Dreamy, and Creamy Ice Creams and Sorbet
Triple Chocolate; Lavender Honey Vanilla; Peach

August 27-Summer!
Late Harvest Tomato Gazpacho with Avocado Float; Ratatouille Crepes with Field grown Eggplant and Zucchini; Fresh Corn Soufflé; Jersey Fresh Peaches with Meringue

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.