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!

PLEASE CALL TO REGISTER
609~206~4511

January

Monday

January 18: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

January 25-PRIVATE EVENT

January 19:Flavors of the Italian Table
Gnocchi with Sage Brown Butter Sauce; Chicken Saltimbocca;Tiramisu Sundaes

January 26: 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.

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 each class to insure success in their new skills.

January 6- 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 13- 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 20-Class III: HEAT TRANSFER: Braise, Sear, Saute, Poach, Roast, & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
January 27-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 14: Plant Based Cooking
Nut milks do the body good!
Learn how easy it is to make nut milks at home. And then use them in healthy recipes like vegetable curry soup to rice pudding.

January 21: Heat Transfer
A Core Techniques Class
Learn the proper way to Sear;Sauté;Roast;Broil;Poach; and Grill We’ll cook dinner along the way!

January 28:Plant Based Cooking
The Art of the Braise
Learn the basics of braising and then use this cooking method on some favorite veggies like brussel sprouts, potatoes and greens.

Friday

January 22-Chef Conference-SEATTLE

January 29-PRIVATE EVENT-Wounded Warrior Project

Saturday Kids Classes
Kids In The Kitchen Classes begin at 10:30

January 16: Pasta
Your young chef will learn the basics of cooking pasta, the shapes, and how to make sauces. Basic tomato sauce, pesto and alfredo

January 23: Fruit desserts
Theres always room for dessert. Learn how to make healthier sweets like baked stuffed apples, cranberry bars and banana chocolate chip muffins

January 30: Soup
Learn to make veggie stock to be used in butternut squash soup, minestrone with noodles, and split pea soup

Saturday Adult Classes
DATE NIGHT!
Classes begin at 6:30PM

January 16-Flavors of Italy
Gnocchi with Brown Butter Sauce; Braised Chicken with Lemon and Olives; Tiramisu Sundaes

January 23-Chef Conference-SEATTLE

January 30-Flavors of Spain
Grilled Catalan Tomato Bread; Paella with Shrimp, Chicken and Chorizo; Caramel Flan

Sunday

January 3-PRIVATE EVENT January 17-In The French Kitchen
Gougeres; French Onion Soup; Eclairs with Crème Pâtissière and Ganache January 24-Chef Conference-SEATTTLE

January 31-Brioche and Winter Ratatouille
Bread and vegetables are even more delicious when said with a French accent!

February

Monday

February 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.

February 22:Favorites from Italy
Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Grilled Scampi; Classic Risotto; Tiramisu Sundaes

February 29: Celebrate our Extra Day!
Crabmeat Cocktail with Citrus and Avocado;Flank Steak with Shallot and Red Wine Sauce ;In The Kitchen Garlic and Herb Potatoes; Salted Caramel Budino

Tuesday
February 2: Gnocchi Workshop
Potato Gnocchi with Brown Butter Sage Sauce; Ricotta Gnocchi with Tomato Butter Sauce; Butternut Squash Gnocchi with Mushroom Sauce

February 9:Laissez Les Bons Temps Rouler!
Mini Muffulettas;Shrimp and Grits; Bananas Foster Sundaes

February 16: Dinner in a Bowl-Fabulous Soups to Take the Chill Away
Classic French Onion Soup; New England Clam Chowder; Tuscan Soup with Pancetta, Kale

February 23: 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

Wednesday

February 3: 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

February 10-Worth Trunk Show

February 17: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 24: 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

Thursday

February 4: Easy Fish Cooking
Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives with Micro Greens Salad; “Tandoori” Spiced Salmon over Basmati Rice

February 11:Gnocchi Workshop
Potato Gnocchi with Brown Butter Sage Sauce; Ricotta Gnocchi with Tomato Butter Sauce; Butternut Squash Gnocchi with Mushroom Sauce

February 18:Soup’s on
More delicious warm you through and through soups:
Roasted Butternut Squash with Apples and Bacon; Shrimp Bisque; Classic French Onion Soup.

February 25: Vegetarian Dinner Party
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

Friday

February 5: PRIVATE PARTY

February 12: Dinner at the Trattoria
Spaghetti Carbonara; Pork Loin with Plums; Polenta with Parmigiana-Reggiano; Seared Broccoli; Affogato

February 19:Plant Based Cooking Goes to India
Vegetable Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad

February 26:Dinner in Spain
Grilled Catalan Tomato Bread; Paella with Shrimp, Chicken and Chorizo; Caramel Flan

Saturday Kids Classes
Kids In The Kitchen Classes begin at 10:30AM

February 13: Valentine’s Day Candy Making
Peppermint Bark; Nonpareils; Chocolate Dipped Strawberries; Peanut Brittle

February 20:Dinner Time Classics
Spaghetti and Meatballs; Salad with Vinaigrette ;Garlic Bread; Strawberry Mousse

February 27: South of the Border
Guacamole & Homemade Chips; Mexican Taco Casserole; Corn & Black Bean Salsa; Mexican Wedding Cookies

Saturday Adult Classes
DATE NIGHT!
Classes Begin at 6:30PM

February 6:Bistro at Home
Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream

February 13:Valentine’s Day
Baby Salad Greens with Goat Cheese and Raspberry Vinaigrette; Filet Mignon with Bearnaise Sauce; Roasted Garlic Potatoes Whipped Potatoes; Fallen Chocolate Cakes with Raspberry Sauce and Vanilla Bean Creme Chantilly

February 20:At The Steak House
Artichoke and Goat Cheese Crostini; Seared Ribeye Steaks with Cognac Sauce; Roasted Garlic Smashed Potatoes; Chocolate Pot de Creme

February 27:Dinner at the Cafe
Prosciutto Wrapped Shrimp on the Grill; Seared Filet of Beef Tenderloin with Smokey Tomato Jam; Triple Chocolate Biscotti

Sunday

February 7: Dim Sum
Celebrate the Year of the Monkey
Our favorite Dim Sum recipes to celebrate the New Year Pot Stickers; Salt and Pepper Shrimp; Siu Mai; Spring Rolls

February 14-VALENTINE”S DAY BRUNCH
Cinnamon Bread French Toast; Smoked Salmon Eggs Benedict; Brown Sugar Candied Bacon; Chocolate Pots de Creme

February 21: Sunday Supper
Fresh Pasta with Tomato Butter Sauce; Roasted Chicken and Broccoli; Citrus Tart

February 28: The Art of the Pâtisserie
Cream puff dough (Pâte à choux); Crème Pâtissière ; Éclairs; Chocolate Profiteroles; Ganache

Hope to see you all soon!

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.