Cooking Classes

Post image for Cooking Classes

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.

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

MAY

Monday

May 18-Celebrate Asparagus!
Grilled Asparagus with Prosciutto; High Heat Roasted Chicken with Lemon and Fresh Oregano; Polenta with Goat Cheese and Caramelized Tomatoes

May 25-Dinner in Italy
Tomato and Ricotta Tart with Fresh Basil Oil; Arugula Salad with Vinaigrette; Chicken Piccata with Capers & Lemon; Chocolate Biscotti

Tuesday
May 19-Grill It!
Grilled Romaine Caesar Salad; NY Strip with Bourbon Glaze & Bruleed Blue Cheese; Poundcake Bruschetta with Strawberries

May 26
Salad with Goat Cheese and Vinaigrette, Seasonal Fish with Lemon Caper Beurre Blanc , Strawberry Tart with Chantilly Crème.

Wednesday
May 20-Really Fast, Really Easy, Easy Delicious
Grilled Steak Tacos with Fresh Salsa and Guacamole; Seared Salmon with Spring Mint and Pea Pesto; Chicken Paillards with Pan Sauce

May 27-Repertoire-Dishes Everyone Should Know
Five Classic Pasta Sauces: Carbonara; Marinara; Pesto; Aglio e Olio; Cacio e Pepe

Thursday

May 21-Sauce Workshop
Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

May 28-PRIVATE CLASS

Friday

May 29-Indian Cooking 101
Vegetable Samosas with Coriander Chutney; Aloo Gobi; Palak Dal; Mango Lassi
Saturday
DATE NIGHT!

May 23
Arugula Salad with Parmigiano-Reggiano; Grilled Flat Bread with Caramelized Onions and Goat Cheese; High Heat Roasted Lemon Chicken; Toasted Pound Cake with Strawberries and Balsamic Glaze

May 30
Dinner in Thailand: Chicken Satay with Peanut Sauce; Cucumber Salad; Salmon steamed in Banana Leaves with Red Curry Sauce over Jasmine Rice

Sunday
SUNDAY CLASSES BEGIN AT 1:00

May 17-PRIVATE CLASS

May 24
Arugula Salad with Parmigiano-Reggiano; Grilled Flat Bread with Caramelized Onions and Goat Cheese; High Heat Roasted Lemon Chicken; Toasted Pound Cake with Strawberries and Balsamic Glaze

May 31-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; Fruit Salad

JUNE

Monday

June 1

Mediterranean Grilled Shrimp; Hummus; Baba Ghanouj with Grilled Pita Bread

June 8-Sauce Workshop
Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

June 15-Core Technique-Heat Transfer
Dry and Moist cooking methods are covered in this Core skill level class.Sear, Saute, Grill, Broil, Braise, Roast, Poach

June 22
Roasted Red Pepper and Herbed Goat Cheese Bruschetta; Grilled Lemon Garlic Shrimp; Tomato Basil Risotto

Tuesday

June 2-Flavors of the Mediterranean
Grilled Shrimp with Tuscan White Beans; Greek Lamb Chops with Fresh Mint and Garlic; Lemon Mousse

June 9-Flavors of Liguria
Asparagus and Fontina Cheese Flan; Risotto Frutti de Mare; Marmalade Tart

June 16-Flavors of Sicily
Arancini (Stuffed Risotto Balls); Sautéed Branzino with Spinach, Raisins, and Saffron Sauce; Afogato

June 23-Flavors of Milan
Roasted Sweet Potato Salad with Figs and Balsamic Reduction;Gnocchi with Pistachio Pesto;; Chicken Cacciatore

June 30-Flavors of Italy
Bruschetta with Marinated Fresh Mozzarella, Angel Hair Pasta with Pesto;Grilled Seafood Skewers with Lemon

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.

June 3-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.
June 10-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
June 17-Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
June 24-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

June 4-Fish Cookery (class tuition is $79)
Seared Tuna with Mango Salsa; Sautéed Shrimp, Lemon & Capers; Oven Roasted Cod with Tomatoes, Garlic & Wine; & Grilled Salmon with Black Olive Vinaigrette

June 11
Tuscan Bean and Roasted Tomato Crostini; Balsamic Marinated Steak; Goat Cheese Risotto

June 18-Repertoire-Dishes Everyone Should Know
Five Classic Pasta Sauces: Carbonara; Marinara; Pesto; Aglio e Olio; Cacio e Pepe

June 25-Technique:Risotto
Classic Milanese; Wild Mushroom; Thai Red Curry with Shrimp

Friday
June 5-Bistro Cooking
Frisee Salad with Bacon; Seared Steaks with Bearnaise Butter; Whipped Bistro Potatoes; Profiterole with Ice Cream

June 12-Pizza Night! Crack open a beer, uncork the wine, and kick back!
We will hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza. We cook on the Stone, The Steel, and the Grill!

June 19-Dinner in Italy
Bruschetta with Roasted Red Bell Peppers, Pine Nuts, and Golden Raisins; Chicken with Crispy Prosciutto; Lemon Mousse

June 26-Dinner in France
Salad Vinaigrette; Steak a la Minute with Sauce Bearnaise; Whipped Potatoes Bistro Style; Chocolate Pots de Creme

Saturday
Date Night!!

June 6-Dinner at the Osteria
Bruschetta with Marinated Fresh Mozzarella and Crisped Prosciutto;Grilled Seafood Skewers with Angel Hair Pasta and Fresh Pesto; Tiramisu Trifle

June 13-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

June 20-On The Grill
Grilled Raddichio Salad with Pecorino and Lemon Vinaigrette; Grilled Flank Steak with Chimichurri; Grilled Pound Cake with Fruit and Chantilly

June 27-Dinner in Spain
Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Flan

Sunday
Classes Begin at 1:00PM

June 7-Spring Brunch
Norwegian Eggs Benedict; Billionaire’s Bacon; Strawberries in Balsamic Glaze; Bread Pudding with Creme Anglaise

June 14-Knife Skills-An In The Kitchen Core Techniques Class
Learn to slice, dice, mince, chop, chiffonade, and julienne, while creating some delicious dishes!

June 21-Father’s Day-Grill It!
Grilled “Fried Green Tomatoes” with Sriracha Aioli; Grilled Spice Rubbed Steaks with Aged Balsamic and Honey Glaze; Grilled Corn with Lime, Chiles, and Cotija; Grilled Pound Cake and Strawberries

June 28-Lunch in Charleston
Pimento Cheese; Shrimp and Grits; Strawberry Shortcakes

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.