Cooking Classes

Post image for Cooking Classes

The Huffington Post loves us!

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 sit down to dine. 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!

Classes are hands-on and begin PROMPTLY at 6:30PM. 

Sunday classes begin at 1:00PM.

Please Call To Register:

609-206-4511

Class tuition is $70 per person, per class, unless otherwise noted. Tuition is due at the time of registration. 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!

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 $375 for a 1 ½ hour class. You may add a second student for an additional $50.

Please note our cancellation policy at the bottom of the page.

About Our Calendar
Classes are arranged by Month, and by Day of the Week within each Month, so you will see the Wednesday classes together, all the Thursday classes together, etc.

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

Our Gift Certificates are a top-rated gift for the Holidays, Birthdays,  and Bridal Registries!

Available in the studio, and also by phone. We’ll send them right to your email address!

Gift Certificate Hotline: 609~206~4511

Hope to see you all soon!

PLEASE CALL TO REGISTER:

609-206-4511

Our Sous Chef Program is Open!
Do you love to cook? 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. You’ll help with prep and clean-up.
It’s easy – attend an orientation class 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

PLEASE CALL TO REGISTER!

609-206-4511

August

Monday

August 12-Flavors of Vietnam

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

August 19-Summer in the Baja

Shrimp Tacos with Lime Crema; Jicama Slaw; Guacamole; Toasted Coconut Cookies

August 26-Summer in New Jersey

Heirloom Tomato Panzanella; Seared Crab Cakes with Fresh Corn Salsa and Sriracha Aioli; Peach Cobbler 

Tuesday

August 6-Mediterranean Picnic Dinner

Salad with Feta, Olives, Cucumbers, Red Peppers, and Herbed Vinaigrette; Grilled Eggplant, Zucchini and Sweet Onion Pita with Tzatziki; Tabbouleh Salad; Hummus;

August 13-Summer

Panzanella Salad; Grilled Steak Florentine; Crostata with Raspberries

August 20-Summer Dinner in Tuscany

Grilled Pizza with Heirloom Tomatoes and Fresh Mozzarella; Tuscan Steaks with Rosemary; Grilled Fruit with Honey and Fresh Mascarpone

August 27 -Pasta Workshop: 

Fresh Pasta with Basil Pesto; Marcella’s Tomato Sauce; Garlic Butter and Shrimp

Wednesday

CORE CURRICULUM

August 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 knowledgable in the kitchen and to help you develop and refine 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 ensure 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 8-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 15-Homage to Julia!

In honor of Julia Child’s Birthday, please join us for our 15th 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-Dinner in India

Samosas with Tamarind Chutney; Kachumber; Dal; Mango Lassi

August 29-Summer Flavors

Nectarine Salad with Prosciutto and Burrata; Grilled Steaks with Fresh Herb Butter; Grilled Potato Salad

Friday

August 2-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 9-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; Grilled Peaches with Chantilly Cream

August 16-Flavors of Vietnam

Green Papaya Salad; Shrimp Summer Rolls with Nuoc Cham; Lemongrass Beef with Rice Vermicelli; Fried Bananas

August 23-Pizza Night Summer Style

Learn to mix, knead, and shape pizza dough. 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.

August 30-Pasta

Get your hands in the dough! Learn to mix, roll, and shape everyone’s favorite comfort food. We’ll pair our pasta with pesto and a classic tomato sauce.

Saturday

DATE NIGHT!

August 3-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; Grilled Peaches with Chantilly Cream 

August 10-Summer in Greece

Salad with Watermelon, Feta and Red Onions; Rack of Lamb with Herbs and Garlic; Grilled Fruit with Rose Syrup

August 17-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 24-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 4-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 11-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; Seared Salmon with Chermoula; Grilled Flank Steak with Chimichurri

August 18-Summer!

Late Harvest Tomato Gazpacho with Avocado Float; Fresh Seared Corn and Crab Cakes; 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. 3 hours $70
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 2 ½-3 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 to inquire about your class.