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.

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!

PLEASE CALL TO REGISTER
609~206~4511

DECEMBER

Monday

December 8-Really Fast, Really Easy, Really Delicious- Fish
Seared Salmon with Chimichurri; Roasted Shrimp with Thai Red Curry; Crispy Crusted Cod Provencal

December 15-Holiday Hors D’Oeuvres
Fig and Pecan Tapenade; Caramelized Tomato Tartlets; Roasted Shrimp Cocktail; Sausage and Cheese Palmiers

December 22-Holiday in Old New York
Caesar Wedge; Seared Steak with Peppercorn Sauce; Apple Tart with Caramel Sauce

December 29-PRIVATE EVENT

Tuesday

December 2-Classic Italian Sauces
Carbonara; Marinara; Aglio e Olio; Amatriciana all served with big bowls of pasta.

December 9-Christmas Pastry with Chef Laura
Buche de Noel,traditional Christmas cake, prepared with Vanilla Sponge and Chocolate Buttercream, decorated with Merinque Mushrooms and Marzipan Holly;
Crème Patissiere with a Compote of Winter fruits

December 16-Cocktail Class-Mix it Up with Spirits Master Joe Gray!
Join us for an In The Kitchen Holiday tradition. Chef Gold will create the perfect bar bites to pair with the cocktails we will learn how to shake or stir.

December 23-TECHNIQUES-Pasta!
Learn to make Fresh Pasta from Scratch in this Core Techniques Class. We’ll make Ravioli and Hand-Cut Pappardelle, with sauces to match.

December 30-Indian Cooking 101
An introduction to Indian spices and cooking techniques: Kachumber (salad) Aloo Gobi (Potatoes and Cauliflower)Palak Dal (yellow dal); Basmati Rice

Wednesday

December 3-Winter Vegetables
Winter Vegetable Cobbler with Cheddar Biscuit Topping; Roasted Acorn Squash and Quinoa Pilaf with Cranberries; Mushroom Ragout with Goat Cheese Polenta

December 10-Winter Soups
Tuscan Bean Soup with Pancetta and Greens; Stuffed Baked Potato Soup with Cheddar and Bacon;Tortellini Soup, all paired with toasted Garlic Bread

December 17-PRIVATE EVENT

Thursday

December 4-New World Old School Italian
Meatballs with Classic Marinara; Homemade Fettuccine with Alfredo Sauce; Garlic Bread

December 11-Really Fast, Really Easy, Really Delicious- Fish
Seared Salmon with Chimichurri; Roasted Shrimp with Thai Red Curry; Crispy Crusted Cod Provencal

December 18-Fast French
Salad with Warm Bacon Dressing; Beef Bourguignon; Roasted Potatoes; Apple Tart with Chantilly Cream

Friday 

December 5-Tapas Party!
Picadillo Empanadas; Patatas Bravas; Sizzle Shrimp; Figs in Sherry;Sangria

December 12-Cocktail Party! BYOB
Beef Tenderloin Crostini; Cubano Sliders; Crispy Fricos Crackers with Caramelized Pears; Chorizo Stuffed Mushrooms

December 19-PRIVATE EVENT

Saturday

December 6-PRIVATE EVENT

December 13-Holiday in Barcelona
Serrano Ham wrapped Salad with Figs;Classic Paella with Shrimp, Chorizo, and Chicken; Flan

December 20-Holiday in Paris
Roasted Beet Salad with Goat Cheese; Herb Crusted Rack of Lamb with Gastrique; Chocolate Pots de Creme

December 27-PRIVATE EVENT

Sunday
Classes begin at 1:00PM

December 7-Macaron Workshop
Everyone’s Favorite Little Cookies. We’ll stuff them with Ganache. Pistachio Cream, and Caramel

December 14-Holiday Gifts From Your Kitchen
Peppermint Bark; Salted Caramels; Hot Fudge Sauce; Toffee; Non-Pareils

December 21-Cookie Exchange! An In The Kitchen Special Event
Come bake with us and 20 of your new best friends! Bring an apron for our fashion show, and a tin to take home dozens of holiday cookies.
Please register early-this class sells out quickly!

December 28-Paris Bistro Brunch
Salade wirh Haricot Verts and Shallot Vinaigrette; Seared Steaks with Roasted Garlic Smashed Potatoes; Creme Caramel

JANUARY

Monday

January 5-Tarts for Dinner
Roasted Squash, Cheese, and Prosciutto Tart; French Onion Soup Tartlets; BLT Tart; Apple Tart with Whipped Cream

January 12-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Pork Tenderloin with Blackberry Gastrique; Salmon with Chermoula; Flank Steak with Chimichurri;
Roasted Broccoli with Hollandaise;

January 19-Techniques: Knife Skills
A Core Curriculum Class. Learn all the basic knife cuts, safe handling, and knife care. We’ll make a delicious dinner along the way.

January 26-Techniques: Heat Transfer
A Core Curriculum Class. Learn to sear, saute; roast, grill, and braise as we create a delicious meal.

Tuesday

January 6-Thai Favorites
Sweet & Spicy Cucumber Salad; Chicken Satay with Peanut Sauce; Beef Panang; Coconut Sticky Rice with Mango

January 13-Korean Favorites
Kimchi; Korean Pancakes with Dipping Sauce; Chap Chae (noodles!); Bulgogi

January 20-Repertoire-Dishes every cook should know!
Salad with Classic Vinaigrette; Meatloaf; Macaroni and Cheese; Roasted Vegetables

January 27-Really Fast, Really Easy, Really Delicious Goes Italian
Crostini with Roasted Red Bell Peppers, Golden Raisins and Toasted Pine Nuts; Seared Shrimp with Garlic and Lemon Sauce; Tuscan White Beans with Melted Tomatoes

Wednesday

CORE CURRICULUM
This is a four-part series. Tuition is $265.00 for the series.
January 7, 14, 21, 28
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.

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.

January 7-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.
January 14-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
January 21-Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
January 28-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

January 1-Thai Favorites
Sweet & Spicy Cucumber Salad; Chicken Satay with Peanut Sauce; Beef Panang; Mango Sticky Rice

January 8-Really Fast, Really Easy, Really Delicious
Green Salad with Toasted Hazelnuts and Dried Cranberries; Sauteed Chicken with Mushrooms and Thyme; Chocolate Tart

January 15-Favorite Pasta Sauces
We’ll make Amatriciana; Puttanesca; Pesto; Aglio e Olio, all served over big bowls of Pasta

January 22-Really Fast, Really Easy, Really Delicious
Shrimp Scampi Style; Grilled Flank Steak with Polenta and Mushroom Ragout ; Chicken Parmigiana

January 29-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri;
Roasted Broccoli with Hollandaise;

Friday

January 2-Pizza!!
Come hang out with us as we create pizzas for the grill, stone, and pizza steel! We’ll make our own dough. The menu:
Prosciutto, Arugula, and Fontina; Caramelized Mushroom and Cheddar; Roasted Potato with Rosemary and Gruyere; Caesar Salad Pizzas

January 9-PRIVATE EVENT

January 16-Dinner on the Piazza
Bruschetta; Spaghetti Carbonara; Prosciutto and Eggplant Rotolo; Caramel Budino Brulee

January 23-Heart Winter Soups
Roasted Butternut Squash; French Onion; Tuscan Bean with Pancetta and Kale; All paired with Rosemary Foccacia

January 30-Really Fast, Really Easy, Really Delicious Goes French!
Gougere;Steak a la Minute with Chef Gold’s Famous Bearnaise; Pommes Puree; Souffle

Saturday

MORNING PASTRY SERIES
Classes begin at 10:00AM

January 10-Tartes and Pies
Gruyere and Onion Tart; Double Chocolate Cream Pie; Mini Lemon Meringue Pies; Caramel Cashew Tart~ Ganache

January 17-Choux Paste and Pastry Cream
Profiteroles with Creme Anglaise and Chocolate Glaze; Eclairs with Coffee Creme

January 24-Macarons; Honey Madeleines; Chocolate Sables

Saturday
DATE NIGHT- Bring your special Plus One!
Classes begin at 6:30PM

January 3-Winter Steak House
Classic Wedge Salad; Glazed Rib-Eyes with Caramelized Shallots and Tomatoes; Chocolate Bread Pudding with Bourbon Caramel Sauce

January 10-Dinner at the Trattoria
Fennel Salad with Parmigiano; Bruschetta with Roasted Tomatoes; Grilled Tuscan Steaks; Tiramisu

January 17-Thai Favorites
Green Papaya Salad; Chicken Satay with Peanut Sauce; Shrimp Pad Thai; Coconut Bananas

January 24-Dinner at the Bistro
Salad with Lardons (bacon) and Sherry Vinaigrette; Steak a la Minute with Bleu Cheese; Roasted Bistro Potatoes with Fresh Bay; Profiteroles with Chocolate Sauce

January 31-Dinner on the Piazza
Bruschetta; Spaghetti Carbonara; Prosciutto and Eggplant Rotolo; Caramel Budino Brulee

Sunday
Classes begin at 1:00PM

January 4-DIM SUM! An In The Kitchen New Year Tradition
Salt and Pepper Shrimp; Pork Shumai; Pot Stickers; Spring Rolls

January 11-Sunday Dinner
Roasted Butternut Squash and Dried Cherry Salad with Pancetta and Vinaigrette; Mushroom Stuffed Chicken Breasts in Mustard Cream Sauce; Pear Tart

January 18-Tomato Soup and Grilled Cheese
It’s is a time-honored combination. Let us show you how to crank up the volume!
Smoked Tomato and Crab Chowder; Grilled Fontina with Roasted Pears; Grilled Swiss with Ham and Pickles; Grilled Smoked Cheddar with Pink Lady Apple Chutney

January 25-Pasta Workshop
Learn to make Fresh Pasta to pair with Two Great Sauces-Marcella’s Famous Tomato Butter Sauce; Carbonara

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.