Cooking Classes

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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, and four classes for $265 per student.

You can book a Private One on One class with the Chef! The price is $300 for a 1 ½ hour class. You may add a second student for an additional $50

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 marked are more advanced, move at a faster pace, and we may be cooking “au pif” (by the nose, with no recipes).

Please note our series of classes for your young cooks!  We have classes on Saturday mornings and Sunday afternoons!

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

Hope to see you all soon!

PLEASE CALL TO REGISTER
609~206~4511

January

Monday

January 9-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

January 16-Easy Fish Cooking
Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives; “Tandoori” Spiced Salmon

January 23-Sauce Workshop
Reductions and Pan Sauces; Béchamel;Classic Tomato Sauce; Salsa Verde; Béarnaise

Tuesday

January 3-Happy New Year! Celebrate with Dim Sum!
Pork and Shrimp Shu Mai; Potstickers; Salt and Pepper Shrimp;Stir fried Bok Choy

January 17-Really Fast, Really Easy, Really Delicious
Shrimp Scampi Style with Capellini; Grilled Flank Steak with Polenta and Mushroom Ragout with Fire Roasted Tomatoes; Chicken Parm

January 24-Mediterannean Flavors
Greek Salad Grilled Flatbread; Marinated Olives with Oranges and Rosemary; Roasted Potatoes with Tzatziki; Cinnamon Phyllo Stacks

January 31-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

Wednesday

January 4-Fabulous Soups
Classic French Onion Soup Gratinée; Tuscan Bean Soup with Tomatoes and Kale; Hearty New England Clam Chowder with Bacon

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 in each class to insure success in their new skills.

January 11- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.
January 18- Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique
January 25-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
February 1-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

Thursday

January 5-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

January 12-PRIVATE EVENT-EXXON MOBIL

January 19-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

January 26-Really Fast, Really Easy, Really Delicious
Orange and Fennel Salad with Citrus Vinaigrette; Honey and Balsamic Roasted Salmon with Sauteed Broccoli Rabe; Caramelized Garlic Smashed Potatoes

Friday
Kick-back, uncork the wine, and COOK!

January 6-Great Sauces for Pasta and Beyond
Carbonara; Pesto; Sage Brown Butter; Mushroom Bacon

January 13-Cocktail Party!
Pressed Mini Cubano Sandwiches; Pulled Barbecue Chicken on Grilled Cornbread with Country Slaw; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Chipotle Mayonnaise

January 27-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: Parmigiano; Wild Mushroom; Red Thai Curry with Shrimp

Saturday
Kid’s In The Kitchen!
Ages 7-12
10:00-12:00
$55 per Student

January 14-Baking Class
Cream Puffs; Pastry Cream; Eclairs; Chocolate Glaze

January 28-Celebrate Chinese New Year with Dim Sum!
Spring Rolls; Potstickers; Stir-Fried Bok Choy

SATURDAY DATE NIGHT!!
ADULTS ONLY

January 7-Bistro at Home
Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream

January 14-Dinner in Spain
Catalan Tomato Bread; Perfect Paella with Shrimp,Chicken, and Chorizo; Flan; Sangria

January 28-Dinner at the Trattoria
Fresh Burrata and Fire Roasted Tomato Bruschetta; Grilled Steak with Lemon and Capers; Butterscotch Budino

Sunday
SUNDAY CLASSES BEGIN AT 1:00pm

January 1-Happy New Year!

January 8-Pasta Workshop
Hand-made Cheese Ravioli; Pappardelle; Classic Tomato Sauce; Cacio e Pepe

January 15-Brunch Made Easy
Cinnamon Bread French Toast; Scrambled Eggs with Pan-Seared Mushrooms; Brown Sugar Candied Bacon

January 29-PRIVATE PARTY

FEBRUARY

Monday

February 13-Plant Based Cooking Goes to India
Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad

February 20 (President’s Day)Really Fast, Really Easy, Really Delicious
Orange and Fennel Salad with Citrus Vinaigrette; Honey and Balsamic Roasted Salmon with Sauteed Broccoli Rabe; Caramelized Garlic Smashed Potatoes

February 27-Mediterannean Flavors
Greek Salad Grilled Flatbread; Marinated Olives with Oranges and Rosemary; Roasted Potatoes with Tzatziki; Cinnamon Phyllo Stacks

Tuesday

February 7-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

February 14-HAPPY VALENTINE”S DAY
Gougeres (lighter than air Cheese Puffs); Filet Mignon with Sauce Bèarnaise; Fallen Chocolate Cakes with Raspberry Sauce and Vanilla Bean Crème Chantilly

February 21-SPICE WORKSHOP**
This is an upper level skill class designed to educate the palate, identify seasonings, and encourage experimentation in the kitchen.

February 28 Mardi Gras-Laissez les bons temps rouler!
Muffaletta Sliders; Shrimp and Grits; Praline Bacon; Bananas Foster

Wednesday

CORE CURRICULUM
This is a THREE-part series. Tuition is $200.00 for the series.

This series of three 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 in each class to insure success in their new skills.

February 8- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.
February 15- Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique
February 22-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

Thursday

February 2-Fabulous Soups
Classic French Onion Soup Gratinée; Tuscan Bean Soup with Tomatoes and Kale; Hearty New England Clam Chowder with Bacon

February 9-SPICE WORKSHOP**
This is an upper level skill class designed to educate the palate, identify seasonings, and encourage experimentation in the kitchen.

February 16-Favorites from Italy
Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Grilled Scampi; Classic Risotto; Tiramisu Sundaes

February 23-Really Fast, Really Easy, Really Delicious
Orange and Fennel Salad with Citrus Vinaigrette; Honey and Balsamic Roasted Salmon with Sauteed Broccoli Rabe; Caramelized Garlic Smashed Potatoes

Friday
Kick-back, uncork the wine, and COOK!

February 3-Cocktail Party!
Pressed Mini Cubano Sandwiches; Pulled Barbecue Chicken on Grilled Cornbread with Country Slaw; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Chipotle Mayonnaise

February 10-Dinner at the Trattoria
Fresh Burrata and Fire Roasted Tomato Bruschetta; Grilled Steak with Lemon and Capers; Butterscotch Budino

February 17-Tapas
Catalan Tomato Bread with Serrano Ham; Chorizo in Sherry; Garlic Shrimp; Chocolate Purses with Marcona Almonds

February 24-Flavors of India
Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad

Saturday
Kid’s In The Kitchen!
Ages 7-12
10:00-12:00
$55 per Student

February 4-Repertoire-The Great Dishes Everyone Should Know
Green Salad with Classic Vinaigrette; Cheeseburger Meatloaf; Macaroni and Cheese

February 18-Pizza!
Homemade Dough; Pizza Sauce; Grilled Flat Bread; Pepperoni; Margarita

February 25-Taco Truck Favorites
Homemade Tortillas; Carne Asada; Pico de Gallo; Churros

SATURDAY DATE NIGHT!
ADULTS ONLY!

February 4-Dinner at the Cafe
Prosciutto Wrapped Shrimp on the Grill; Iron Skillet Spatchcocked Lemon Chicken; Triple Chocolate Biscotti

February 11-PRIVATE EVENT

February 18-Bistro Cooking
Gougères (lighter than air Cheese Puffs); Filet Mignon with Sauce Bèarnaise; Fallen Chocolate Cakes with Raspberry Sauce

February 25-Dinner in Spain
Catalan Tomato Bread; Perfect Paella with Shrimp,Chicken, and Chorizo; Flan; Sangria

Sunday
SUNDAY CLASSES BEGIN AT 1:00pm

February 5-Cheese Workshop
We’ll learn how to pull fresh Mozzarella, make creamy Ricotta, and beat cream into fresh Butter! A delicious winter cheese plate follows!

February 12-Crepes Workshop
It’s all in the wrist! Chicken and Mushroom; French Onion Soup Crepes; Cheese Blintzes; Caramelized Apple

February 19-The Art of the Pâtisserie
Gougères; Crème Pâtissière (pastry cream); Éclairs; Ganache (chocolate sauce)

February 26-Brunch in NOLA
Biscuits and Ham; Shrimp and Grits; Braised Greens; Bananas Foster

Hope to see you 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.