Cooking Classes

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Voted the 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.

Private classes are now available-$175 for a two hour class. Bring another student for $50. We’ll create a menu just for you!

We have a packed schedule of exciting classes! We are continuing our series of menus and meals for those looking to find alternatives to traditional center-of-the-plate options, an Homage to Marcella, and one of our award winning 100-Mile Dinners.

Check out our cooking class series for young chefs, Saturday mornings in February!

Please call to register at 609~206~4511.

Hope to see you all soon!

March 

Monday

March 31-Really Fast, Really Easy, Really Delicious
Beef Burgundy (really!), Seared Rosemary Chicken with Pancetta and Roasted Tomatoes, Braised Pork Tenderloin with Apple Chutney

Thursday

March 27-TECHNIQUES-Poultry
Learn how to cook a duck breast, bone a chicken, and then cook a great meal. We’ll pan sear, roast, and grill, and create sauces to pair with the dishes.

Friday

March 21-Dinner in Paris
Cheese Puffs; Filet Mignon with Sauce Bearnaise; Garlic Smashed Potatoes; French Apple Tart with Whipped Cream

March 28-PIZZA NIGHT! It’s all about the dough.
Learn how to mix and stretch your own dough. Toppings include Wild Mushroom; Antipasti; Greek Salad Flatbread with Shrimp

Saturday
DATE NIGHT!

March 22-Dinner in India
Discover this complex and intriguing cuisine with some of our favorite restaurant dishes.
Vegetable Samosas; Butter Chicken; Saag Paneer; Tamarind Chutney; Roti; Basmati Rice

March 29-Dinner on the Piazza
Bruschetta; Spaghetti Carbonara; Prosciutto and Eggplant Rotolo; Caramel Budino Brulee

Sunday

Sunday classes begin at 1:00PM

March 23-Dinner at the Steak House
Wedge Salad with Bacon and House Made Thousand Island Dressing; Seared Rib Eyes; Buttermilk Onion Rings; Parfaits

March 30-Homage to Marcella Hazan
We have long held these recipes to be at the pinnacle of perfection. The right ingredients, cooked the right way with time and care, are a revelation, and easy enough for everyone to master.
Freshly Made Pasta with Tomato Butter Sauce; Roasted Lemon Chicken; Fresh Pear Tart

April

Monday

April 7-Let Them Eat Cake!
In The Kitchen is on the road judging the fondant contest for City Of Hope.

Tuesday

April 1-Fish and Shellfish
Also known as Fearless Fish Cooking, you will discover healthy options and great techniques for selecting and cooking flat and round fish, shrimp and mussels.

April 8-The great sauces of Italy
Learn to make Puttanesca, Alfredo, Brown Butter Sage, Marinara, Carbonara, all served over a big plates of pasta.

April 15-Dinner In France
Salad Vinaigrette; Steak a la Minute wirh Sauce Bearnaise; Whipped Potatoes Bistro Style; Chocolate Pots de Creme

April 22-Techniques-Pâte Choux
So many options with one pastry dough! Cheese Gougeres; Eclairs With Creme Patissiere; Churros with Cinnamon Sugar

April 29-Repertoire: 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: Milanese; Wild Mushroom; Red Thai Curry with Shrimp

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.

April 9-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.
April 15-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
April 23-Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
April 30-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
April 3-Core Technique-Heat Transfer. Dry and Moist cooking methods are covered in this Core skill level class.
Sear, Saute, Grill, Broil, Braise, Roast

April 10-Really Fast, Really Easy, Really Delicious*
Shrimp Scampi Style with Capellini; Grilled Flank Steak with Polenta and Mushroom Ragout with Fire Roasted Tomatoes; Chicken Parmigiana and Italian Green Beans

April 17-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

April 24-PRIVATE PARTY

Friday

April 4-Hors D’Oeuvres Party!
Pressed Mini Cubano Sandwiches; Pulled Barbecue Chicken on Grilled Cornbread with Country Slaw; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Chipotle Mayonnaise

April 11-Pastry Class
The French have a way of taking simple ingredients, butter, eggs and sugar, and making them delectable. In this class we will make Cream Puffs, Tarte Tatin, Lemon Tarts and Molten Chocolate Cakes.

April 18-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

Saturday
DATE NIGHT!

April 5-Dinner at The Bistro
“Onion Soup” Tart; Seared Rack of Lamb with Herbs de Provence; Garlic Roasted Potatoes; Warm Chocolate Cakes

April 12-Dinner in Napa
Frisee and Goat Cheese Salad with Crisped Prosciutto; Grilled Rib Eyes with Caramelized Shallots and Tomatoes; White Chocolate Panna Cotta

April 19-Spring Dinner
Crostini with Wild Mushrooms; Pan-Seared Baby Lambchops with Cherry Balsamic Glaze; Roasted Asparagus with Hollandaise; Warm Chocolate Cakes

April 26-Dinner in Spain
Catalan Tomato Bread; Perfect Paella with Shrimp,Chicken, and Chorizo; Flan; Sangria

Sunday
Sunday Classes Begin at 1:00PM

April 6-Knife Skills: An In The Kitchen Core Techniques Class
Learning the proper techniques for knife cuts will help you become efficient, safe, and a whiz in the kitchen.

April 13-Cheese Making Workshop-An In The Kitchen Classic Class
We will stretch mozzarella, and make ricotta and mascarpone, and pair our cheeses to create a delicious feast!

April 27-Spring Brunch
Norwegian Eggs Benedict; Billionaire’s Bacon; Strawberries in Balsamic Glaze; Bread Pudding with Creme Anglaise

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.