Cooking Classes

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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

JULY 
Tuesday
July 21-Pasta Workshop
Fresh pasta is always delicious.  Learn how to make your own! You will learn the basic technique for making dough and rolling homemade pasta.  Then you will create scrumptious pasta dishes: Orecchiette, Ravioli, and Fettuccini with delicious sauces to pair.
July 28- Dinner in Italy
Tomato and Ricotta Tart with Fresh Basil Oil; Arugula Salad with Vinaigrette; Chicken Piccata with Capers & Lemon; Chocolate Biscotti  
 

Wednesday

July 22-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; Pork Tenderloin with Blackberry Gastrique; Seared Salmon with Charmoula; Grilled Flank Steak with Chimichurri
Friday
July 31-Grill Fest- Uncork the wine, crack open a beer, and come hang with us In The Kitchen!
Grilled Bruschetta with Fresh Ricotta; Grilled Steak with Chimichurri Sauce; Grilled Fingerling Potatoes with Smoky Bacon Vinaigrette; Grilled Peaches with Amaretto Whipped Crea
Saturday
Date Night Summer Magic!
July 25–Fresh from the Farm
Cheese Crisps with Caesar Salad; Grilled Steak with Summer Salsa Verde – Corn Salad with Tomatoes and Basil – Peach Crostata

Sunday
Sunday classes begin at 1:00PM

July 26-Grill It!
Grilled Bruschetta with Caramelized Balsamic Onions and Melted Tomatoes; Grilled Steak with Chimichurri Sauce; Grilled Fingerling Potatoes with Smoky Bacon Vinaigrette – Grilled Peaches with Amaretto Whipped Cream

August

Tuesday

August 4- 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 with Chocolate Biscotti

August 11-Mediterranean Picnic Dinner
Salad with Feta, Olives, Cucumbers, Red Peppers, and Herbed Vinaigrette; Grilled Chicken with Eggplant, Zucchini and Sweet Onion Pita with Tzatziki; Tabbouleh Salad; Hummus; Grilled Peaches Sundaes

August 18-Dinner in India, Vegan Style!
All the great spices and flavors you love.
Samosas with Tamarind Chutney; Chickpea Poppers; Roasted Masala Cauliflower; Chana Chaat

August 27-Core Technique-Heat Transfer.
Dry and Moist cooking methods are covered in this Core skill level class.
Sear, Saute, Grill, Broil, Braise, Roast, Poach

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.

August 5-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. 
August 12-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 
August 19-Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking. 
August 26-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

August 6-Summer!
Panzanella Salad; Pasta with Fresh Mozzarella and Eggplant; Steak Florentine; Crostata with Raspberries

August 13-Summer!
Grilled Pork Chops with Blueberry Sauce; Roasted Corn on the Cob with Herbed Butter; Sauteed Zucchini and Squash with Red Onion; Poundcake with Peach Balsamic Bruschetta and Fresh Whipped Cream

August 20-Dinner in Greece

Salad with Watermelon, Feta and Red Onions; Honeyed Lamb in Phyllo; Grilled Fruit with Rose Syrup
August 27-Summer at it’s Best
Farmers Market Vegetable Tart with Local Goat Cheese; Farro Salad with Heirloom Tomatoes and Summer Herbs; Pan Seared Fresh Corn with Zucchini, Poblanos, Cilantro and Cotija; Fresh Stone Fruit Cobbler
Friday
August 7-100 Mile Farm to Table Dinner-An In The Kitchen Tradition (Tuition for this class is $75)
Here in New Jersey we are 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 and Ancho Aioli; Peach Cobbler with Blackberry Granita
August 14-Summer Dinner in Tuscany
Grilled Pizza with Heirloom Tomatoes and and Fresh Mozzarella; Tuscan Steaks with Rosemary; Grilled Fruit with Honey and Fresh Mascarpone
August 21-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 28-Pizza Night Summer Style!
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.
Saturday
Date Night Summer Magic!
Beautiful nights on the deck or patio start with a delicious menu.
August 1-Dinner Under the Stars

Crab Quesadillas; Grilled Steaks with Salsa Verde and Barbecued Onions; Grilled Garlic Potatoes; Raspberry Tart

August 8-Dinner in Santa Fe
House made Tortilla Chips with Guacamole; Smoked Duck Tacos with Chipotle Raspberry Sauce; Watermelon Margaritas
August 15-Grill It!
Grilled Bruschetta with Jersey Tomatoes, Fresh Mozzarella and Basil; Grilled Porterhouse Steaks with Fresh Rosemary and Lemon,Tuscan Style; Grilled Nectarines with Whipped Mascarpone and Honey
August 22-Dinner in Paris
Baby Lettuce Salad with Goat Cheese Canape and Sherry Vinaigrette; Pan Seared Herb Crusted Rack of Lamb; Chocolate Pots de Creme
August 29-100 Mile Radius Class (Tuition for this class is $75)
Join us at In The Kitchen for our Sustainable Eating menu. Here in New Jersey we are fortunate to have the means to drastically reduce our footprint and dine luxuriously. We have the bounty of our fields, with our world famous tomatoes and peaches; we can pull our dinner from the sea, and pair our delicious meal with wines from our local vineyards!

Peach and Tomato Gazpacho with Fresh Crabmeat; Grilled Catch of the Day; Calabacitas with Freshly Shucked Corn; Shortcakes with Warm Berry Compote and Freshly Whipped Cream; Selection of Local Wines
Sunday
August 2-Summer Tarts
Oh so impressive, infinitely variable, and as easy as pie!
Discover two no-fail tart shell techniques, and yummy filings: Gruyere with Summer Vegetables and Fresh Herbs; Peach Black Bottomed Tart; Lemon Curd; Vanilla Pastry Cream
August 9-100 Mile Farm to Table Dinner-An In The Kitchen Tradition (tuition for this class is $75)
Join us at In The Kitchen for our Sustainable Dining Class. Here in New Jersey we are so fortunate to have the means to drastically reduce our carbon footprint and dine luxuriously. We can 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!
Peach and Tomato Gazpacho with Fresh Crabmeat; Grilled Catch of the Day; Calabacitas with Freshly Shucked Corn; Shortcakes with Warm Berry Compote and Freshly Whipped Cream; Selection of Local Wines
August 16- In honor of Julia Child’s Birthday, please join us for our 11th 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 23-Cheese Making Workshop
Learn to pull fresh Mozzarella, make “Ricotta”, and a luxurious Mascarpone.  We’ll put together a fabulous antipasti and have a feast!
August 30-Summer at it’s Best
Late Harvest Tomato Gazpacho with Avocado Float; Ratatouille Crepes with Field grown Eggplant and Zucchini; Fresh Corn Souffle; Jersey Fresh Peaches with Meringue

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.