Spring Workshop Schedule:
Reserve your spot through our online reservations system. Class size is limited to 12 students.
Dinner in Paris with Chef Martin
February 2 | 6-8pm | $50
- Frisée aux lardons
- Cassoulet
- Mousse au Chocolat
Death by Chocolate with Chef Kate
February 9 | 6-8pm | $50
- Molten Lava Cake
- Chocolate Truffles
- Chocolate cookies stuffed with salted caramel.
Sausage Making with Chef Dan
February 16 | 6-8pm | $50
- Merguez
- Green Chile
- Kielbasa
Buttercream & Piping Techniques - Part 1 with Chef Kate
February 23 | 6-8pm | $65
Includes Wilton decorating kit for you to keep.
- Stable buttercream
- Piping bags
- Practice piping on stencils
Puddings, Hot & Cold with Chef John
March 1 | 6-8pm | $50
- Pecan-Brown Sugar Bread Pudding
- Banana Pudding
Irish Dishes with Chef Shane
March 8 | 6-8pm | $50
- Fish Cakes
- Dublin Coddle
- Savory & Sweet Brown Breads
Buttercream & Piping Techniques - Part 2 with Chef Kate
March 22 | 6-8pm | $50
- Advanced piping techniques
- Inscriptions
- Buttercream flowers
Crab 3 Ways with Chef Dan
March 29 | 6-8pm | $65
- Imperial
- Au Gratin
- She-crab soup
Asian Dumplings with Chef Shane
April 5 | 6-8pm | $50
- Shumai, Wontons & Potstickers
- Different types of fillings
- Dipping Sauces
Buttercream & Piping Techniques- Part 1 with Chef John
April 12 | 6-8pm | $65
Includes Wilton decorating kit for you to keep.
- Stable buttercream
- Piping bags
- Practice piping on stencils
Cake Construction with Buttercream Décor with Chef John
April 19 | 6-8pm | $50
- Crumb coat
- Piping techniques
- Inscriptions
- Buttercream flowers
Cinco de Mayo with Chef Dan
May 3 | 6-8pm | $50
- Fresh tortillas
- Tacos
- Salsas
Sourdough Pizza with Chef Martin
May 10 | 6-8pm | $50
- High hydration dough
- Shaping & baking techniques
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