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.

Please call to register: 609-206-4511

Hope to see you all soon!

September 

Monday

September 22 – Last of Summer Flavor
Bacon wrapped Pork Tenderloin; Late Summer Peach Slaw; Cheddar Scones; Plum Torte with Whipped Cream

29-Late Harvest
Pesto & Tomato Bruschetta; Panzanella Salad; Grilled Eggplant Parmesan; Roasted Chicken with Pancetta & Olives

Tuesday

September 16-Great Sauces of Italy
Learn to make Puttanesca, Alfredo, Brown Butter Sage, Marinara, Carbonara, all served over a big plates of pasta.

September 23-Chef Laura In The Kitchen! Tarts, Sweet and Savory
Tarte Tatin with Goat Cheese Souffle; Chocolate Pate Tarte with Orange Marmalade; Asiago Cream Tarte with Cranberry – Pear Compote Pate Brisee

September 30=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

Wednesday

September 17- Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Seasonal Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Seared Salmon with Charmoula; Flank Steak with Chimichurri

September 24-The Great Sauces of Italy
Learn to make Puttanesca, Pesto, Brown Butter Sage, Marinara, and Carbonara, all served with big bowls of pasta and fresh green salad.

Thursday

September 18-SPECIAL EVENT-NYC

September 25-Thai Favorites
Cucumber Salad; Chicken Satay with Peanut Sauce; Pad Thai with Shrimp and Tofu; Mango Sticky Rice

Friday

September 19=PIZZA!
Come hang out with us as we create pizzas for the grill, stone, and pizza steel!
Our menu: We’ll make our own dough and top with: Prosciutto, Arugula, and Fontina; Caramelized Mushroom and Cheddar; Roasted Potato with Rosemary and Gruyere; “French Onion Soup”

September 26-Ease into Fall with Italian Flavors
Grilled Zucchini, Eggplant & Peppers with Herb Vinaigrette; Classic Risotto with Parmesan, Tuscan Apple Crostata

Saturday

COUPLES COOKING!!

September 20-Last Hurrah of a Great Summer
Heirloom Tomato Gazpacho with Shrimp; Grilled Steak with Chimichurri; Roasted Fingerlings with Bacon; Stone Fruit Galette

September 27-Mediterranean Flavors
Croquettes with Serrano Ham & Manchego Cheese; Shrimp and Chorizo Paella. Churros with Chocolate Dipping Sauce.

Sunday

Sunday classes begin at 1:00PM

September 21-Knife Skills-An In The Kitchen Core Technique Class 

Proper knife cuts and techniques are the key to safety and efficiency in the kitchen. Slice, dice, chiffonade, and julienne like the pros!

September 28-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

October

Tuesday

October 7-Dinner in India
Discover this complex and intriguing cuisine with some of our favorite restaurant dishes.
Vegetable Samosas; Chana Masala; Saag Paneer; Tamarind Chutney; Roti; Basmati Rice

October 14-Chef Laura In The Kitchen! Soup For Dinner
Triple Squash with Butternut, Acorn, and Pumpkin, garnished with Gruyere and Crispy Pancetta; Hot apple and Fresh Herb Vichyssoise; Wild Mushroom and Tomato with Fresh Thyme and Parmigiano as garnish. All three soups served with freshly baked Rosemary Focaccia Croutons.

October 21-Korean Favorites
Kimchi; Korean Pancakes with Dipping Sauce; Chap Chae (noodles!); Bulgogi

October 28-Fearless Fish Cookery
We’ll Roast, Sear, Grill, and Cook in Parchment our Catch Of The Day
(In The Kitchen uses only Wild Caught fish)

Wednesday

CORE CURRICULUM
October 1, 8, 15, 22  

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.

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; Gastrique
Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
Class IV – Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce
October 29-Repertoire-Dishes every cook should know!
Salad with Classic Vinaigrette; Meatloaf; Macaroni and Cheese; Roasted Vegetables

Thursday

October 2-PRIVATE EVENT

October 9-Technique-Working with Phyllo Dough
Tomato Tart Tatin; Salmon in Phyllo with Roasted Red Pepper; Mushroom Strudel with Wine Reduction; Spanakopita; Chocolate Purses

October 16-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

October 23

October 30-LDEI CONFERENCE-Boston

Friday

October 10-PIZZA!
Come hang out with us as we create pizzas for the grill, stone, and pizza steel!
Our menu: We’ll make our own dough and top with: Prosciutto, Arugula, and Fontina; Caramelized Mushroom and Cheddar; Roasted Potato with Rosemary and Gruyere; “French Onion Soup”

October 17-Cocktail Party!
Pizzette with Caramelized Onions, Grapes, and Gorgonzola; Fig Jam Crostini with Prosciutto, Apples & Shaved Parmigiano; Manchego and Marcona Almond Stuffed Dates Wrapped in Bacon; Olive Tapenade; Phyllo Cigars

October 24-Thai Favorites
Cucumber Salad; Chicken Satay with Peanut Sauce; Pad Thai with Shrimp and Tofu; Mango Sticky Rice

October 31-Technique-Working with Phyllo Dough
Tomato Tart Tatin; Salmon in Phyllo with Roasted Red Pepper; Mushroom Strudel with Wine Reduction; Spanakopita; Chocolate Purses

Saturday

COUPLES COOKING!!

October 4-Chef Amy In The Kitchen! Fall Flavors
Stuffed Acorn Squash, Mixed Green Salad with Cranberries, Apples, Walnuts Gorganzola Cheese and Warm Bacon Vinaigrette, Poached Pears

October 11-Bistro at Home
Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Lemon Chicken with Thyme, Garlic, and Shallots; Warm Chocolate Pudding Cake with Chantilly Cream.

October 18-Favorites In Spain
Gazpacho with Crab Float; Salad Wrapped in Serrano Ham; Chorizo in Sherry; Garlic Shrimp; Sangria

October 25-Chef Amy In The Kitchen!
Fall Flavors: Pork Tenderloin with Brandied Apple and Sage Reduction, Savory Pumpkin Souffle, Baked Fig Custard (Clafoutis)

Sunday

Sunday Classes Begin at 1:00PM

October 5-Dinner on the Piazza
Roasted Bell Pepper Bruschetta; Spaghetti Carbonara; Prosciutto and Eggplant Rotolo; Caramel Budino Brulee

October 12-Dinner In Paris
Salad Vinaigrette; Steak a la Minute with Sauce Bearnaise; Whipped Potatoes Bistro Style; Chocolate Pots de Creme

October 19-Southern Favorites
Shrimp Remoulade; Pork Loin with Apple Thyme Jus; Garlic Cheese Grits; Bananas Foster Bread Pudding with Meringue

October 26-Nonna’s Favorites
Minestra Maritata; Arancini; Chicken Scallopini with Lemon Caper Sauce; Biscotti

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.