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Sante! Salud! Cin Cin! Cheers! 





Spring (April & May) 2022
Menu of Classes


Let’s Eat France series continues with

Paris - Île de France 

The Île de France region is in north-central France, surrounds the nation’s capital, Paris, and is surrounded by the Normandy, Hauts France, Champagne-Ardenne, Burgundy-Franche-Comte', and Central Loire Valley regions. Outside Paris, there are forests, grand châteaux and farms, including dairies that produce milk for Brie. Paris was nicknamed the “City of Light”  because it was a vast center of education and ideas during the Age of Enlightenment. It was the first city in Europe to do so, and given the name “La Ville–Lumière” or The City of Light. We'll start our tour of this region with Parisian classics, wine bar favorites and pillars of French cuisine.



Estouffade Printaniere & Gratin Dauphinois + Cheese Cutting Etiquette

 We’ll begin with a tutorial on proper cheese cutting etiquette as we also enjoy our 3 cheese subjects with a sourdough baguette. Our vegetarian main course will use the freshest farmers market vegetables and herbs, need two methods of cooking, and a fun lesson in fancy plating. I’ll demonstrate how to plate our dish, then pass the platter of vegetables and let you replicate the plating for yourself. Our main course will be accompanied by a decadent yet simple potato gratin - exemplifying French cuisine. 

Wednesday April 20th at 6pm - semi hands-on class

Croque Monsieur, Profiteroles with Pastry Cream & Strawberries 

This is a Paris wine bar menu to teach many of the anchors of French cuisine. The Croque Monsieur is delicious and iconic. You’ll learn two classic French sauces in the process, Bechamel and Mornay.  Our dessert is - what we call cream puffs - but in France, profiteroles, filled with a vanilla pastry cream. Once you learn to make these staples, the possibilities are endless. There will be room for a few people to help shape the profiterole dough before baking. 

Thursday May 12th at 6pm - demonstration class

Champagne, Lorraine, Alsace continued 

Savory Madeleines, Quiche Lorraine & White Wine Mousse with strawberries 

There are too many good dishes from this region to leave it behind just yet! Lorraine is known for its delicious desserts such as the Madeleine. Savory Madeleines, enjoyed with champagne or wine, is a wonderful start to any festive meal or celebration to keep the champagne from going to our heads too quickly. We can’t leave the region without making its quintessential dish - Quiche Lorraine. The classic version contains bacon and since it’s Spring, we’ll add some fresh market vegetables and cheese. For dessert, a light and epicly French mousse of the region, accompanied by fresh strawberries. An elegant menu of the season. 

Thursday May 5th at 6pm - demonstration class

Extra Menu for Private Group Classes in April & May - this is not a public class

Chicken and Mushrooms in Puff Pastry & Puff Pastry with Vanilla Custard and strawberries 

We’ll explore the savory and sweet side of puff pastry for a very Parisian menu. Our main course will be a quick chicken stew with mushrooms held in a delicate puff pastry shell. For our dessert, I’ll teach you how to make a vanilla custard, a pillar of many French desserts, and we’ll treat our puff pastry differently than you might think. The result will be a crispy, satisfying compilation using this season’s star - strawberries (if available for your class date). 

All class tickets listed above are $65 each and classes are 2 hours in length.

A guest who needs to cancel their attendance in a class must do so no less than 5 days prior to the class to receive a refund or ticket transfer.


Winter & Early Spring


Note: these classes are currently sold out. Private Group Classes being held January through March will choose from this menu for your class due to availability of ingredients.

Let’s Eat France 

Champagne, Alsace, Lorraine

Continuing our culinary trip through the regions of France, we travel next to the Grand Est, the northeastern edge that borders Belgium, Luxembourg and Germany. We’ll explore each of the three areas on their own to maximize our culinary immersion. This region is rich in delicacies and I can’t wait to share them with you using our local ingredients. 


Savory Cheese & Chive Bread, Champagne Chicken & Potatoes with Wine and Brie

Champagne's primary product needs no introduction. But the cuisine of the area does. While the Champagne region is a short distance from Paris, the countryside is a stark contrast. The Ardennes mountains provide lots of game for hunting and the area is also known for its ham and has a reputation for cheese-making. Our appetizer is a flavorful quick bread enjoyed with wine. We’ll use our local ingredients to reenact the best of Champagnes ingredients for the main dish and potato side dish.  

Demonstration class. Recipes contain meat, dairy, wheat

January 27th at 6pm


Bretzels, Beirsupp & Gruyere and Sausage Salad

From sauerkraut, beer to Reisling, bretzels, foie gras, wine bars, smoking, pickling and Munster cheese, Alsace has so many amazing recipes that one menu could not possibly represent the region. But I have done my best! Soft pretzels are iconic of the region and the symbol for bread makers. With a delicious brush of butter just before baking, these Bretzels as they are called in Alsace, are just the beginning of the love affair. You will help shape the bretzels (soft pretzels) before they get their baking soda bath, then a brush of butter and sprinkle of salt before heading to the oven to bake to perfection. We’ll use  local Castle Valley Mill flour to make ours. While the bretzels are rising, we’ll finish the Gruyere and Sausage Salad, a star of the wine bar menu. We’ll also get started on our Beer Soup or Beirsupp, a nice blend of the local beer and onions with Munster cheese topped croutons.  

Semi hands-on class. Recipes contain meat, dairy, wheat.

February 17th at 6pm


Lorraine Pork and Vegetable Stew & Linzer Tarts

Pork is king in the whole region and is the star of Lorraine’s meat pies and stews, quintessential farm fare. Rustic, hearty, easy, but most of all delicious with a helping of healthy by way of beans in the stew, our main dish paired with wine from the region will make you feel like you’re there. Lorraine is also known for its currant preserves, pastries, cakes, fruit and fruit flavored schnapps. The Linzer Tart cookie is one of the quickest ways for us to get a taste of the region's sweet side during class. You’ll help cut out the cookies and fill them with jam. 

Semi hands-on class. Recipes contain meat, dairy, wheat.

March 17th at 6pm


Brittany & Normandy continued

There are so many good dishes to cook and eat in Normandy and Brittany that I needed to extend our stay in this region. I think these last two menus will almost cover all the bases. While apples are still with us this Winter, let’s make the most of their delicious flavor and endless possibilities. The Brittany menu is an extra menu offered as a choice for Private Group Classes.


Guinea Hens in Cider & Crepes with Warm Apples & Orange

Brittany produces cider as well as Normandy and Brittany cider is lighter and, some might say, more refined. Guinea hens are part of the barnyard on every farm and readily available. This main dish combines fresh apples with it’s cider to really give you the taste of the area. Well known for its crepes, we couldn’t leave Brittany without making them. This dish is in the spirit of Crepes Suzette, also a famous dish of the area, but I can’t resist keeping apples as a star as well. You may try your hand at making a crepe, if you’re game, but the class is still considered demonstration based. 

Demonstration Class. Recipes contain meat, dairy, wheat. Private Group Classes may choose this menu.


Chicken a la Normande, Broth Braised Potatoes & Apple Camembert Tatin

Any dish with the ending “a la Normande” will have apples and cream. But the wise Normans do not keep apples just to dessert. Our main dish is iconic yet elegant farm fare in Normandy. Our side dish is an easy and delicious way to help enjoy the sauce in our main dish. And Tart Tatin is iconic Normandy as well. This variation is easier and combines two of Normandy’s top ingredients. 

Demonstration class. Recipes contain meat, dairy and wheat.

March 24th at 6pm


Cookbook Series feature:

Bazaar, Vibrant Vegetable Recipes by Sabrina Ghayour

Harissa Pasta with Mushrooms and Yoghurt & Pistachio, Lemon and Ricotta Cake

In this hands-on class, you’ll roll out and cut dough that I have made using our local Castle Valley Mill whole wheat flour flavored with the popular middle eastern spice blend, harissa. While our dough is resting and before your start rolling and cutting, I’ll show you how to quickly put together this delicious cake from Sabrina Ghayour in Bazaar, her middle eastern vegetable focused cookbook. 

Hands-on class. Recipes contain nuts, wheat and dairy.

March 31st at 6pm

All class tickets listed above are $65 each and classes are 2 hours in length.