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.

 Our Sous Chef Program is Open!
Are you an aspiring foodie? Want to help the chefs prep and be an integral part of the cooking class? Expand your culinary horizons through our Volunteer Sous Chef Program. We welcome anyone with an interest in learning, meeting people, and assisting in the kitchen.

It’s easy – attend our orientation class on Monday, June 9 at 6PM and we’ll get you started. After four classes, you’ll receive a credit for any class of your choice! Please call to register: 609-206-4511

Hope to see you all soon!



June 16-Knife Skills-An In The Kitchen Techniques Class
Learn to slice, dice, mince, chop, chiffonade, and julienne, while creating some delicious dishes!
Chips and Salsa; Grilled Fajitas with Shrimp and Vegetables; Summer Fruit Salad

June 23-Indian Cooking 101
Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala; Roti;Mango Lassi

June 30-Pasta
Fettuccini with Prosciutto and Cream; Pappardelle with Tomato Butter Sauce; Ricotta Agnolotti with Pesto.

In The Kitchen with Chef Amy! 

June 10-Grill It!
Grilled Romaine Caesar Salad; NY Strip with Bourbon Glaze & Bruleed Blue Cheese; Poundcake Bruschetta

June 17-Deceptively Delicious
Pistachio Encrusted Salmon with Local Honey and Mustard; Roasted Asparagus; Avocado Chocolate Mousse

June 24-Private Event



June 11
Salad with Goat Cheese and Mustard Vinaigrette, Seasonal Fish with Lemon Caper Beurre Blanc , Strawberry Tart with Chantilly Crème.

June 18-Bistro Cooking
Salad with Bacon & Poached Egg; Steak with Shallots and Red Wine Sauce; Frites with Aioli; Clafoutis

June 25
Roasted Red Pepper and Goat Cheese Bruschetta; Grilled Lemon
Garlic Shrimp; Risotto; Chocolate Tart


June12-Pizza Night
Classic Margherita, Paella Pizza; Mushroom and Cheese; and Caesar Salad

June 19
Tuscan Bean and Tomato Crostini; Grilled Marinated Steak served with Goat Cheese Risotto and Arugula Salad; Lemon Sorbet

June 26
Vietnamese Summer Rolls with Shrimp and Mango; Grilled Beef Salad; Fried Coconut Bananas

Kick Back Night at In The Kitchen

Uncork your wine, crack open a beer, and cook up a bunch of great food with us!


June 20-Pizza Night
Classic Margherita, Paella Pizza; Mushroom and Cheese; and Caesar Salad




June 14
Arugula Salad with Parmigiano-Reggiano; Grilled Flat Bread with Caramelized Onion and Olives; High Heat Roasted Lemon Chicken; Toasted Pound Cake with Strawberries and Balsamic Glaze

June 21
Bruschetta with Marinated Fresh Mozzarella and Crisped
Prosciutto;Grilled Seafood Skewers with Angel Hair Pasta and Fresh Pesto; Chocolate Gelato

June 28
French Onion Soup; Seared Steaks with Bearnaise Butter; Whipped Bistro Potatoes; White Chocolate Mousse with Raspberry Sauce

Sunday classes begin at 1:00PM

Italian Classics

June 15-Sicily
Arancini; Cheese Manicotti; Sautéed Branzino with Spinach, Raisins, and Saffron Sauce; MarmaladeTart

June 22-Liguria
Asparagus and Fontina Cheese Flan; Ricotta Gnocchi with Pesto; Limoncello

June 29-Bologna
Figs Stuffed with Goat Cheese and Prosciutto; Lemon Chicken Scallopini; Ricotta Tart



July 14-Bastille Day!

Celebrate La Fête Nationale with us at In The Kitchen!
Crudite with Aioli; Steak Frites with Bearnaise Butter; Chocolate Pots de Creme


In The Kitchen with Chef Amy!

July 1
Cedar Plank Salmon with Mango Salsa; Southwestern Quinoa Salad,; Grilled Asparagus;Grilled Fruit with Honeyed Mascarpone

July 15
Steak Au Poivre; Eggplant Tian; Bruleed Banana Sundaes

July 22
Grilled Rack of Lamb with Mint Pesto; Chard Gratin;Tiramisu

July 29
Beer Steamed Clams; Crispy Salt & Vinegar Potatoes; Summer Slaw; Peach Tart



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.

July 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.
July 16-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
July 23-Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
July-Class IV – Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce



July 10-Summer in the Baja
Swordfish and Shrimp Tacos with Lime Crema; Jicama Slaw; Bean Salad; Toasted Coconut Cookies

July 17-Summer in Provence
Ratatouille Salad; Tuna Nicoise; Tarragon Chicken; Peaches in Rose Wine with Chantilly

July 24-Annual Lobster Fest!
Clam Chowder; Classic Lobster Rolls; Potato Chips; Blueberry Tart

July 31-Summer in Spain
Best Gazpacho with Grilled Shrimp; Chorizo and Chicken Rice; Peach Sangria

You LOVED Natalie Stone on Rocco’s Dinner Party-now you can cook with her at In The Kitchen!
$75 per class.
July 11
Spinach, Bacon, and Onion Gnocchi in White Wine Butter Sauce; Stuffed Filet of Sole with Pariesienne Sauce; Gateau a L’Orange

July 18
Pizza Gaina (Pizza Rustica) Struffoli; Fig Cookies; Biscotti

July 25
Classic Tableside Caesar; Steak Diane with Roasted Fingerlings; Flourless Chocolate Tort



July 5-Flavors of the Mediterranean
Grilled Shrimp with Tuscan White Beans; Greek Lamb Chops with Fresh Mint and Garlic; Lemon Sorbet

July 12
Wild Mushroom and Chevre Tart; Grilled Beef Tenderloin with Salsa Verde; Summer Fruit Tart with Chocolate Glaze

July 19
Seared Pineapple Salsa; Guacamole, and Tortilla Chips; Banana-Leaf Wrapped Salmon with Black Bean and Charred Corn Salsa; Baja Style Shrimp Tacos with Jicama and Queso Fresca

July 26-Dinner in Spain
Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Flan


Sunday Classes Begin at 1:00PM

Pastry Series

July 13-Tarts and Pies
Gruyere and Onion Tart; Double Chocolate Cream Pie; Mini Lemon Meringue Pies; Caramel Cashew Tart~ Ganache

July 20-Choux Paste and Pastry Cream
Profiteroles with Creme Anglaise and Chocolate Glaze; Eclairs with Coffee Creme

July 27
Macarons; Honey Madeleines; Chocolate Sables



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.