Stir Cooking School - Highlands

Our Kitchen is perfect for learning, laughing & sharing memories.

I am the chef and owner of stir.

Generally it would be considered "new night" which was usually delicious but sometimes it was just that, "new". Throughout middle school and high school in Texas, I was definitely an involved, busy girl and I didn't have a lot of time to cook. But when I did, I always got in trouble for not cleaning up after myself. Let's just say, I have grown past that!

I ended up graduating top of my class and in turn attending The University of Texas in Austin in their Red McCombs School of Business. It's not that I didn't have a good time in Austin, how couldn't I, I just realized that the direction I was going, wasn't what I wanted. I didn't want to sit in an office all day. I remember distinctly sitting in my incredibly small dorm room at UT when one of my friends asked me "If I could do anything in the world what would it be?" I said without even thinking that "I'd own my own restaurant." It was at that moment that my focus changed.

When I did call the first thing I said was "Mom, I'm quitting business school to go to the CIA.".PAUSE. Mom: "But honey, you have to have an college education to be a spy." I laughed and said "No mom, The Culinary Institute of America". My parents were incredibly supportive, so I finished out my semester at UT and I began my adventure at the Culinary Institute of America in Hyde Park, NY in April of 2001.

It taught me not only the fundamentals of classic cooking techniques but it also helped me learn even more about myself. I realized that cooking really is what I love and I couldn't wait to begin a career in it. After graduating with an Associates Degree from the CIA, I was selected to be apart of the Teaching Assistant Program in one of the restaurants at school, also known as the Fellowship Program. I decided that focusing on front of the house in a restaurant would be beneficial because I had never really experienced it before. I learned that I really enjoyed both aspects of the culinary world: cooking and interacting with customers.

I jumped on the it because I really wanted to experience California cuisine. San Francisco is a great city, actually one of my favorites to visit, but it was just too expensive! I couldn't live the lifestyle that I loved so much, ie: going out to "fancy dinners". So I randomly applied for a Chef Instructor Management position at Sur la Table in Dallas. After several interviews, I got the job and moved from California back to Texas!

I have been running the culinary program at Sur la Table in Dallas. It was an amazing experience and I couldn't have asked for a better environment to learn the ins and out of one day running my very own cooking school. After being in Dallas for quite some time, I reached a point where I needed a change. I had a great job, that I loved but the next best thing I could do was to open my own cooking school. So here I am, in Denver, closer to my family and very excited to be apart of the adventures of small business!

Whoa, has it been a learning experience. From deciding on the perfect location to handling everything with the city…I can't thank everyone enough who has helped me. It wouldn't have been possible without you. I'm very excited to be a part of such an amazing neighborhood and I'm looking forward to meeting a lot of new people from all treks of life. Please stop in to say hi…something new is happening everyday!

I can't wait to host your next experience at Stir and give thanks every day for the continued patronage and camaraderie the adventure of Stir has provided.

I am the chef and owner of stir.

Generally it would be considered "new night" which was usually delicious but sometimes it was just that, "new". Throughout middle school and high school in Texas, I was definitely an involved, busy girl and I didn't have a lot of time to cook. But when I did, I always got in trouble for not cleaning up after myself. Let's just say, I have grown past that!

I ended up graduating top of my class and in turn attending The University of Texas in Austin in their Red McCombs School of Business. It's not that I didn't have a good time in Austin, how couldn't I, I just realized that the direction I was going, wasn't what I wanted. I didn't want to sit in an office all day. I remember distinctly sitting in my incredibly small dorm room at UT when one of my friends asked me "If I could do anything in the world what would it be?" I said without even thinking that "I'd own my own restaurant." It was at that moment that my focus changed.

When I did call the first thing I said was "Mom, I'm quitting business school to go to the CIA.".PAUSE. Mom: "But honey, you have to have an college education to be a spy." I laughed and said "No mom, The Culinary Institute of America". My parents were incredibly supportive, so I finished out my semester at UT and I began my adventure at the Culinary Institute of America in Hyde Park, NY in April of 2001.

It taught me not only the fundamentals of classic cooking techniques but it also helped me learn even more about myself. I realized that cooking really is what I love and I couldn't wait to begin a career in it. After graduating with an Associates Degree from the CIA, I was selected to be apart of the Teaching Assistant Program in one of the restaurants at school, also known as the Fellowship Program. I decided that focusing on front of the house in a restaurant would be beneficial because I had never really experienced it before. I learned that I really enjoyed both aspects of the culinary world: cooking and interacting with customers.

I jumped on the it because I really wanted to experience California cuisine. San Francisco is a great city, actually one of my favorites to visit, but it was just too expensive! I couldn't live the lifestyle that I loved so much, ie: going out to "fancy dinners". So I randomly applied for a Chef Instructor Management position at Sur la Table in Dallas. After several interviews, I got the job and moved from California back to Texas!

I have been running the culinary program at Sur la Table in Dallas. It was an amazing experience and I couldn't have asked for a better environment to learn the ins and out of one day running my very own cooking school. After being in Dallas for quite some time, I reached a point where I needed a change. I had a great job, that I loved but the next best thing I could do was to open my own cooking school. So here I am, in Denver, closer to my family and very excited to be apart of the adventures of small business!

Whoa, has it been a learning experience. From deciding on the perfect location to handling everything with the city…I can't thank everyone enough who has helped me. It wouldn't have been possible without you. I'm very excited to be a part of such an amazing neighborhood and I'm looking forward to meeting a lot of new people from all treks of life. Please stop in to say hi…something new is happening everyday!

I can't wait to host your next experience at Stir and give thanks every day for the continued patronage and camaraderie the adventure of Stir has provided.

Time: 12:00 PM - 2:00 PM. Bring your friends for a fun-filled afternoon of holiday cocktails! You'll learn some great cocktail recipes to make for your friends and family this holiday season. Sign up now! A snack will be served during this class. Menu: Holidays in Manhattan - Ramos Gin Fizz - Hot Buttered Rum - Pomegranate Christmas Punch - Eggnog Martini . You Must be 21 years or order to attend this class.

Time: 6:30 PM - 9:30 PM. Do you love garlic but are tired all the same recipes and ways to use it? We've got you covered! During this class we'll learn all things garlic with your favorite someone! Don't worry, if you both have garlicky breathe, it's OKAY!! Menu: Creamy Roasted Garlic Soup with Homemade Herb Garlic Focaccia - Garlic Gruyere Stuffed Mushrooms - Shrimp Scampi - Roasted Greens Leek Tops with Chile-Garlic Sauce - Chicken 40 cloves.

Time: 5:00 PM - 8:00 PM. Pumpkin spice season is coming to an end- let's enjoy it one last time! Menu: Roasted Pumpkin Wedges with Tzatziki Sauce - Pumpkin Gnocchi with Balsamic Reduction - Pumpkin Butternut Squash Curry Soup - Pumpkin Turkey Chili - Pumpkin Cheesecake Bars.

Time: 5:30 PM - 8:30 PM.

Time: 6:30 PM - 9:30 PM. Don't miss out on learning to cook like an Italian Grandma! This is not your typical red sauce class but even better with classic Italian dishes that are perfect for your next dinner! Menu: Roasted Vegetables Antipasto Plate - Escarole with Cannellini Beans - Chicken Saltimbocca - Cacio e Pepe - Tiramisu.

Time: 6:30 PM 6:30 PM. Pike Place Market in Seattle is a vibrant neighborhood consisting of hundreds of farmers, craftspeople businesses. During this class inspired by the Pike's Place Market you'll cook with ingredients found throughout the market learn tricks to recreate the meal at home. Menu: Crabs Cakes with Tarragon Lemon Aioli - Rainbow Swiss Chard Mushroom Galette with Ricotta - Roasted Salmon with Pistachio Parsley Pesto - Farro, Tangerine Arugula Salad - Blackberry Blueberry Turno.

Time: 11:00 AM - 2:00 PM. Everyone loves brunch. It's even more fun when you get to enjoy learning new dishes with friends. During our brunch classes, you'll learn to make a classic French 75 as well. You can also order mimosas or bloody marys and have a grand ole time BRUNCHING a new way! Menu: Ratatouille Toasts with Fried Eggs - Crepes Suzette - Croque Monsieur - Niçoise Salad - Bacon and Leek Quiche - French 75. Please note the price of the class includes 1 cocktail: French 75 Guests must be 21 years of age.

Time: 11:00 AM - 2:00 PM. In Mexico, making Tamales during all year round is a traditional that is passed on from generation to generation. During this class, we'll show you have to make and assemble several different types of Tamales in order to create a new tradition for your family. Basic Fresh Masa - Green Chile and Pork Tamales - Black Bean, Poblano and Queso Fresco Tamales - Tomato Chipotle Chicken Oaxacan Cheese Tamales - Pineapple Dessert Tamales.

Time: 5:00pm – 8:00pm. Do you love Spanish Food? What about Tapas? If so, then this is the class for you! You'll learn how to make a few traditional Tapas as well as a classic Spanish Paella while taking home some simple tricks to improve your everyday cooking! Menu: Spanish Potato Onion Omelet with Saffron Aioli - Shrimp Fritters with a Romesco Sauce - Red Onion Orange Salad with a Sherry Vinaigrette - Paella with Chicken, Mussels Spanish Chorizo - Cinnamon Sugar Beignets.

Time: 12:00 PM - 3:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 12:30 PM - 3:30 PM.

Time: 6:00 PM - 9:00 PM.

Time: 6:30 PM - 9:30 PM. The Feast of the Seven Fishes is an Italian-American tradition that originated in Southern Italy celebrated on Christmas Eve. During this class you'll learn how to have a perfect Feast of the Seven Fishes as well as some new fish dishes that will impress any guest! Menu: Fried Calamari with Lemon Aioli - Salmon Rillette with Radishes Watercress - Clams Casino - Tagiletti with Crab, Chiles Lemon - Roasted Asparagus with Citrus Bagna Cauda - Whole Roasted Fish with Italian Salsa Verde.

Time: 12:00 PM - 3:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 11:00 AM - 2:00 PM. Soups and Stews can be extremely satisfying during these chilly nights. During this class you learn several different types of soups and stews that will keep you wanting it for every meal. Menu: Shiner Bock Cheese Soup with Parmesan Cheese Crackers - Vegetable Farro Stew with Figs Pine Nuts - Pork Tomatillo Stew - Thai Coconut Curry Soup with Chicken - Fire Roasted Tomato Bisque with Crema.

Time: 6:30 PM 9:30 PM.

Grab your favorite brunch besties join us for a fun day! During this class we'll teach you 3 brunch dishes as well as 3 brunch cocktails. This class is a combination of cooking making cocktails! Menu: Baked Eggs with Applewood Smoked Bacon Spinach in a Tomato Parmesan Sauce - Triple Chocolate Dried Cherry Cream Scone - Sausage, Egg Cheese Hash Brown Quiche. Cocktails: Boozy Eggnog - Christmas Sangria - Hot Toddy

Time: 5:00 PM - 8:00 PM. Are you a wine connoisseur? But you're not quite sure the best way to cook with it? During this class we'll teach you how to cook several different dishes using wine as the main flavor component. Menu: Garlicky White Wine Fondue - Roasted Salmon with Mustard Brown Sugar Glaze -Haricot Vert with Toasted Almonds Dried Cherry Red Wine Vinaigrette - Wild Mushroom Red Wine Risotto - Dark Chocolate Mousse with Red Wine Soaked Berries.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 5:30 PM - 8:30 PM.

Time: 1:00 PM - 4:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 11:00 AM - 2:00 PM.

Time: 6:30 PM 9:30 PM

Time: 11:00 AM - 2:00 PM. Spend the afternoon in our kitchen baking up a storm with loved ones! Everyone will also have the opportunity to take cookies home to share with their loved ones! This is a great class for kids ages 8 and over as well as adults. Menu: Traditional Cutout Sugar Cookies How to Decorate - White Chocolate Dipped Cranberry Pistachio Biscotti - Mini Molasses Honey Ginger Cookies - Dark Chocolate Candy Cane Cookies - Eggnog Snickerdoodles.

Time: 6:30 PM 9:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 12:30 PM - 3:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 1:30 PM - 4:30 PM.

Time: 6:00 PM 9:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM. Celebrate the love for each other and the love of Christmas during this hands on memorable class. Take a break from the craziness of the Holidays and enjoy a fun evening together! Menu: Spinach Salad with a Port Wine, Dried Cherry Dressing - Roasted Cornish Game Hens with Herb Compound Butter - Gruyere, Parmesan Reggiano Pecorino Romano Risotto - Braised Turnip Greens with Apples Onions - Chocolate Peppermint Pot de Cremes with White Chocolate Creme Anglaise.

Time: 11:00 AM - 2:00 PM. The holidays are filled with family occasions and parties with friends! Impress your closest loved ones with an impressive holiday dessert to share. You don't want to miss this one! Menu: Individual Gingerbread Cheesecakes - Chocolate Peppermint Layer Cake - Hazelnut Yule Log - Eggnog Mousse - Dark Chocolate Ganache Tart with a Gingersnap Crust Candied Ginger.

Time: 5:00 PM - 8:00 PM. Join us as we teach you a perfect French Christmas Dinner. From crepes with mornay sauce to tender duck and a yule log, you'll learn it all! This is a great class for friends, family and more! Menu: Herbed Crepes with Three Cheese Mornay Sauce - Pan Seared Duck with a Dried Cherry Port Sauce - Gratin Dauphinois - Garlic Browned Butter Brussels Sprouts - Chocolate Hazelnut Yule Log.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM. A Gastropub is a hybrid of a restaurant a bar that serves elevated bar food! During this class you'll learn how to create several fun delicious dishes that are traditionally served in a Gastropub. Get ready for a fun night of cooking, drinking eating. CHEERS! Menu: Roasted Bone Marrow with Onion Jam Grilled Bread - Unforgettable Chopped Salad with Green Goddess Dressing - Fried Cheesy Polenta Chips with Smoked Chili Lime - Braised Pork, Beer Peppercorn Pie - Sticky Tof.

Time: 12:00 PM - 3:00 PM. Get ready to ring in the New Year with a class focused on cocktails and appetizers! Have fun with friends and get excited for 2020. You must be 21 years of age to attend this class. Appetizers: - Tomato Jam, Crispy Proscuitto Homemade Ricotta Bruscetta - Fried Goat Cheese Balls with a Chili Honey Drizzle - Smoked Salmon Blinis with Tarragon Creme Fraiche. Cocktails: New Year's Champagne Gin Spritz - Holiday Manhattan - Philly Fish Punch.

Time: 6:30 PM - 9:30 PM. Learn how to cook a relaxed, no-rush comfort food menu full of the robust flavors that make Italian food everyone's favorite right in your own home. We'll cover the basics as well as some insider tips on how to make an Italian meal simply memorable. Menu: Prosciutto Fig Tapenade Crostini - Tuscan Bean Soup with Bacon Herb Pistou - Roasted Winter Vegetables with Homemade Pesto - Pappardelle Bolognese - Lemon Ricotta Cookies

Time: 5:00 PM - 8:00 PM. New Years is the perfect time to celebrate with a loved one. Bring your favorite someone and share a night to remember. You'll cook a delicious meal together while learning tips to replicate the meal for your friends and family. Menu: Smoked Salmon and Herbed Creme Fraiche Blini Tortes - Pan Seared Ribeye with a Red Wine Mushroom Sauce - Truffled Potato Puree with Mascarpone - Sauteed Haricot Vert with Herb Butter - Beignets with Strawberry Compote and Vanilla Whipped Cream.

Our Kitchen is perfect for learning, laughing sharing memories.

I am the chef and owner of stir.

Generally it would be considered "new night" which was usually delicious but sometimes it was just that, "new". Throughout middle school and high school in Texas, I was definitely an involved, busy girl and I didn't have a lot of time to cook. But when I did, I always got in trouble for not cleaning up after myself. Let's just say, I have grown past that!

I ended up graduating top of my class and in turn attending The University of Texas in Austin in their Red McCombs School of Business. It's not that I didn't have a good time in Austin, how couldn't I, I just realized that the direction I was going, wasn't what I wanted. I didn't want to sit in an office all day. I remember distinctly sitting in my incredibly small dorm room at UT when one of my friends asked me "If I could do anything in the world what would it be?" I said without even thinking that "I'd own my own restaurant." It was at that moment that my focus changed.

When I did call the first thing I said was "Mom, I'm quitting business school to go to the CIA.".PAUSE. Mom: "But honey, you have to have an college education to be a spy." I laughed and said "No mom, The Culinary Institute of America". My parents were incredibly supportive, so I finished out my semester at UT and I began my adventure at the Culinary Institute of America in Hyde Park, NY in April of 2001.

It taught me not only the fundamentals of classic cooking techniques but it also helped me learn even more about myself. I realized that cooking really is what I love and I couldn't wait to begin a career in it. After graduating with an Associates Degree from the CIA, I was selected to be apart of the Teaching Assistant Program in one of the restaurants at school, also known as the Fellowship Program. I decided that focusing on front of the house in a restaurant would be beneficial because I had never really experienced it before. I learned that I really enjoyed both aspects of the culinary world: cooking and interacting with customers.

I jumped on the it because I really wanted to experience California cuisine. San Francisco is a great city, actually one of my favorites to visit, but it was just too expensive! I couldn't live the lifestyle that I loved so much, ie: going out to "fancy dinners". So I randomly applied for a Chef Instructor Management position at Sur la Table in Dallas. After several interviews, I got the job and moved from California back to Texas!

I have been running the culinary program at Sur la Table in Dallas. It was an amazing experience and I couldn't have asked for a better environment to learn the ins and out of one day running my very own cooking school. After being in Dallas for quite some time, I reached a point where I needed a change. I had a great job, that I loved but the next best thing I could do was to open my own cooking school. So here I am, in Denver, closer to my family and very excited to be apart of the adventures of small business!

Whoa, has it been a learning experience. From deciding on the perfect location to handling everything with the city…I can't thank everyone enough who has helped me. It wouldn't have been possible without you. I'm very excited to be a part of such an amazing neighborhood and I'm looking forward to meeting a lot of new people from all treks of life. Please stop in to say hi…something new is happening everyday!

I can't wait to host your next experience at Stir and give thanks every day for the continued patronage and camaraderie the adventure of Stir has provided.

Time: 12:00 PM - 2:00 PM. Bring your friends for a fun-filled afternoon of holiday cocktails! You'll learn some great cocktail recipes to make for your friends and family this holiday season. Sign up now! A snack will be served during this class. Menu: Holidays in Manhattan - Ramos Gin Fizz - Hot Buttered Rum - Pomegranate Christmas Punch - Eggnog Martini . You Must be 21 years or order to attend this class.

Time: 6:30 PM - 9:30 PM. Do you love garlic but are tired all the same recipes and ways to use it? We've got you covered! During this class we'll learn all things garlic with your favorite someone! Don't worry, if you both have garlicky breathe, it's OKAY!! Menu: Creamy Roasted Garlic Soup with Homemade Herb & Garlic Focaccia - Garlic & Gruyere Stuffed Mushrooms - Shrimp Scampi - Roasted Greens & Leek Tops with Chile-Garlic Sauce - Chicken & 40 cloves.

Time: 5:00 PM - 8:00 PM. Pumpkin spice season is coming to an end- let's enjoy it one last time! Menu: Roasted Pumpkin Wedges with Tzatziki Sauce - Pumpkin Gnocchi with Balsamic Reduction - Pumpkin & Butternut Squash Curry Soup - Pumpkin Turkey Chili - Pumpkin Cheesecake Bars.

Time: 5:30 PM - 8:30 PM.

Time: 6:30 PM - 9:30 PM. Don't miss out on learning to cook like an Italian Grandma! This is not your typical red sauce class but even better with classic Italian dishes that are perfect for your next dinner! Menu: Roasted Vegetables Antipasto Plate - Escarole with Cannellini Beans - Chicken Saltimbocca - Cacio e Pepe - Tiramisu.

Time: 6:30 PM 6:30 PM. Pike Place Market in Seattle is a vibrant neighborhood consisting of hundreds of farmers, craftspeople & businesses. During this class inspired by the Pike's Place Market you'll cook with ingredients found throughout the market & learn tricks to recreate the meal at home. Menu: Crabs Cakes with Tarragon Lemon Aioli - Rainbow Swiss Chard & Mushroom Galette with Ricotta - Roasted Salmon with Pistachio & Parsley Pesto - Farro, Tangerine & Arugula Salad - Blackberry & Blueberry Turno.

Time: 11:00 AM - 2:00 PM. Everyone loves brunch. It's even more fun when you get to enjoy learning new dishes with friends. During our brunch classes, you'll learn to make a classic French 75 as well. You can also order mimosas or bloody marys and have a grand ole time BRUNCHING a new way! Menu: Ratatouille Toasts with Fried Eggs - Crepes Suzette - Croque Monsieur - Niçoise Salad - Bacon and Leek Quiche - French 75. Please note the price of the class includes 1 cocktail: French 75 Guests must be 21 years of age.

Time: 11:00 AM - 2:00 PM. In Mexico, making Tamales during all year round is a traditional that is passed on from generation to generation. During this class, we'll show you have to make and assemble several different types of Tamales in order to create a new tradition for your family. Basic Fresh Masa - Green Chile and Pork Tamales - Black Bean, Poblano and Queso Fresco Tamales - Tomato Chipotle Chicken & Oaxacan Cheese Tamales - Pineapple Dessert Tamales.

Time: 5:00pm – 8:00pm. Do you love Spanish Food? What about Tapas? If so, then this is the class for you! You'll learn how to make a few traditional Tapas as well as a classic Spanish Paella while taking home some simple tricks to improve your everyday cooking! Menu: Spanish Potato & Onion Omelet with Saffron Aioli - Shrimp Fritters with a Romesco Sauce - Red Onion & Orange Salad with a Sherry Vinaigrette - Paella with Chicken, Mussels & Spanish Chorizo - Cinnamon Sugar Beignets.

Time: 12:00 PM - 3:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 12:30 PM - 3:30 PM.

Time: 6:00 PM - 9:00 PM.

Time: 6:30 PM - 9:30 PM. The Feast of the Seven Fishes is an Italian-American tradition that originated in Southern Italy & celebrated on Christmas Eve. During this class you'll learn how to have a perfect Feast of the Seven Fishes as well as some new fish dishes that will impress any guest! Menu: Fried Calamari with Lemon Aioli - Salmon Rillette with Radishes & Watercress - Clams Casino - Tagiletti with Crab, Chiles & Lemon - Roasted Asparagus with Citrus Bagna Cauda - Whole Roasted Fish with Italian Salsa Verde.

Time: 12:00 PM - 3:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 11:00 AM - 2:00 PM. Soups and Stews can be extremely satisfying during these chilly nights. During this class you learn several different types of soups and stews that will keep you wanting it for every meal. Menu: Shiner Bock Cheese Soup with Parmesan Cheese Crackers - Vegetable Farro Stew with Figs & Pine Nuts - Pork & Tomatillo Stew - Thai Coconut Curry Soup with Chicken - Fire Roasted Tomato Bisque with Crema.

Time: 6:30 PM 9:30 PM.

Grab your favorite brunch besties & join us for a fun day! During this class we'll teach you 3 brunch dishes as well as 3 brunch cocktails. This class is a combination of cooking & making cocktails! Menu: Baked Eggs with Applewood Smoked Bacon & Spinach in a Tomato Parmesan Sauce - Triple Chocolate & Dried Cherry Cream Scone - Sausage, Egg & Cheese Hash Brown Quiche. Cocktails: Boozy Eggnog - Christmas Sangria - Hot Toddy

Time: 5:00 PM - 8:00 PM. Are you a wine connoisseur? But you're not quite sure the best way to cook with it? During this class we'll teach you how to cook several different dishes using wine as the main flavor component. Menu: Garlicky White Wine Fondue - Roasted Salmon with Mustard Brown Sugar Glaze -Haricot Vert with Toasted Almonds & Dried Cherry Red Wine Vinaigrette - Wild Mushroom & Red Wine Risotto - Dark Chocolate Mousse with Red Wine Soaked Berries.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 5:30 PM - 8:30 PM.

Time: 1:00 PM - 4:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 11:00 AM - 2:00 PM.

Time: 6:30 PM 9:30 PM

Time: 11:00 AM - 2:00 PM. Spend the afternoon in our kitchen baking up a storm with loved ones! Everyone will also have the opportunity to take cookies home to share with their loved ones! This is a great class for kids ages 8 and over as well as adults. Menu: Traditional Cutout Sugar Cookies & How to Decorate - White Chocolate Dipped Cranberry & Pistachio Biscotti - Mini Molasses Honey Ginger Cookies - Dark Chocolate Candy Cane Cookies - Eggnog Snickerdoodles.

Time: 6:30 PM 9:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 12:30 PM - 3:30 PM.

Time: 6:30 PM - 9:30 PM.

Time: 1:30 PM - 4:30 PM.

Time: 6:00 PM 9:00 PM.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM. Celebrate the love for each other and the love of Christmas during this hands on memorable class. Take a break from the craziness of the Holidays and enjoy a fun evening together! Menu: Spinach Salad with a Port Wine, Dried Cherry &Pancetta Dressing - Roasted Cornish Game Hens with Herb Compound Butter - Gruyere, Parmesan Reggiano & Pecorino Romano Risotto - Braised Turnip Greens with Apples & Onions - Chocolate Peppermint Pot de Cremes with White Chocolate Creme Anglaise.

Time: 11:00 AM - 2:00 PM. The holidays are filled with family occasions and parties with friends! Impress your closest loved ones with an impressive holiday dessert to share. You don't want to miss this one! Menu: Individual Gingerbread Cheesecakes - Chocolate Peppermint Layer Cake - Hazelnut Yule Log - Eggnog Mousse - Dark Chocolate Ganache Tart with a Gingersnap Crust & Candied Ginger.

Time: 5:00 PM - 8:00 PM. Join us as we teach you a perfect French Christmas Dinner. From crepes with mornay sauce to tender duck and a yule log, you'll learn it all! This is a great class for friends, family and more! Menu: Herbed Crepes with Three Cheese Mornay Sauce - Pan Seared Duck with a Dried Cherry Port Sauce - Gratin Dauphinois - Garlic Browned Butter Brussels Sprouts - Chocolate Hazelnut Yule Log.

Time: 6:30 PM - 9:30 PM.

Time: 6:30 PM - 9:30 PM. A Gastropub is a hybrid of a restaurant & a bar that serves elevated bar food! During this class you'll learn how to create several fun & delicious dishes that are traditionally served in a Gastropub. Get ready for a fun night of cooking, drinking & eating. CHEERS! Menu: Roasted Bone Marrow with Onion Jam & Grilled Bread - Unforgettable Chopped Salad with Green Goddess Dressing - Fried Cheesy Polenta Chips with Smoked Chili & Lime - Braised Pork, Beer & Peppercorn Pie - Sticky Tof.

Time: 12:00 PM - 3:00 PM. Get ready to ring in the New Year with a class focused on cocktails and appetizers! Have fun with friends and get excited for 2020. You must be 21 years of age to attend this class. Appetizers: - Tomato Jam, Crispy Proscuitto & Homemade Ricotta Bruscetta - Fried Goat Cheese Balls with a Chili Honey Drizzle - Smoked Salmon Blinis with Tarragon Creme Fraiche. Cocktails: New Year's Champagne Gin Spritz - Holiday Manhattan - Philly Fish Punch.

Time: 6:30 PM - 9:30 PM. Learn how to cook a relaxed, no-rush comfort food menu full of the robust flavors that make Italian food everyone's favorite right in your own home. We'll cover the basics as well as some insider tips on how to make an Italian meal simply memorable. Menu: Prosciutto & Fig Tapenade Crostini - Tuscan Bean Soup with Bacon & Herb Pistou - Roasted Winter Vegetables with Homemade Pesto - Pappardelle Bolognese - Lemon Ricotta Cookies

Time: 5:00 PM - 8:00 PM. New Years is the perfect time to celebrate with a loved one. Bring your favorite someone and share a night to remember. You'll cook a delicious meal together while learning tips to replicate the meal for your friends and family. Menu: Smoked Salmon and Herbed Creme Fraiche Blini Tortes - Pan Seared Ribeye with a Red Wine Mushroom Sauce - Truffled Potato Puree with Mascarpone - Sauteed Haricot Vert with Herb Butter - Beignets with Strawberry Compote and Vanilla Whipped Cream.

Our Kitchen is perfect for learning, laughing & sharing memories.