We believe in the power of food to connect us and create happiness, join us and see what everyone raves about! All classes are hands-on unless otherwise stated. Payment is due at time of booking, menus subject to change. 21 and older please (17-20 welcome with a guest 21 or older). Reservations cancelled up to three weeks prior to class will receive a credit. Cancellations within 3 weeks of class, credit only if spot is filled. No credits for no-shows or cancellations within 48 hours.
Nuestra cocina es su cocina! We make it easy to host a private cooking class or event at The Culinary Cottage. You pick the date and the menu, we'll handle the rest, even the dishes! For groups of 6-12 people; contact us for pricing and more information. Day and evening times available. Great for corporate events, team-building, date nights or gatherings with family or friends. It's the most fun you'll have in the kitchen!
TUESDAY EVE SEPTEMBER 1st, 6-8 p.m.
1 spot left!
Dining al fresco is a gift of summer, casual and almost party-like. This menu is light on cooking but full of flavor, which means more time to savor the warm evenings of summer:
-Tomato melon & chili salad with burrata
-Savanah Red Rice (made with Carolina Gold heirloom rice)
-Pork chops with chimichurri two ways
-Summer fruit trifle with rum-spiked whipped cream
LEARN@LUNCH TUESDAY SEPT8th
5 spots left!
Trying to pack more veggies in your diet? In this class, we will create 3 hearty, filling vegetarian meals you can whip up on a weeknight, and even the meat lovers in your house will be wowed:
-Lentil-smothered greens with fried bread
-Vegetarian Meatballs (you won't miss the meat!)
-Cauliflower gratin with béchamel
THURSDAY SEPTEMBER 10th, 6-8 p.m.
3 spots left!
Tuscan cooking is based upon using the freshest, seasonal and regional ingredients. Although the food may be simple, it is rich in flavor, hearty and satisfying.
-Primi: Panzanella salad
-Secondi: Roast chicken with shallots, lemon & rosemary
-Contorini: Braised cannellini beans with herb oil
-Dulce: Chocolate-espresso budino
LEARN@LUNCH TUESDAY SEPT 15th
If you think you don't like fish, chances are you aren't cooking it properly. This class will cover all the basics of how to buy, prepare & cook fish. We'll cover pan roasting and poaching, & prepare two dishes that will make a fish lover out of anyone!
-Pan roasted salmon with herb panko crust
-Oven poached halibut with fennel, shallots, lemon & white wine
SATURDAY SEPTEMBER 19th, 11:30-2 p.m.
2 spots left!
Making pasta from scratch is art in its simplest form. In this 2.5-hour workshop, we'll make a egg pasta dough infused with different flavors, and use this dough create ravioli and hand cut pasta:
-Red pepper ravioli (filling of smoked mozzarella, parmesan, & ricotta) with spicy tomato cream sauce
-Sage pappardelle with brown butter, spice & hazelnut sauce
LEARN@LUNCH TUESDAY SEPT 22nd
2 spots left!
Crisp fall weather is on the way, time to dust off the stock pots and make some incredible soups to warm you, heart & soul. We will cover all you need to know to make incredible chicken & seafood stock, and we'll make stock with parmesan rinds and 3 amazing soups/stews:
-Provençal Fish Stew
-Roasted tomato soup with basil pistou
-Italian wedding soup
THURSDAY SEPTEMBER 24th, 6-8 p.m.
Imagine dinner set in a picture-perfect vineyard with cool coastal breezes and fresh, local fare:
-Fig salad with Humbolt Fog blue cheese and Marcona almonds
-Pearled farro with fresh herbs
-Chicken with crushed olive dressing
-Pears poached in red wine
SATURDAY SEPTEMBER 26th, 11-1:30 p.m.
If you are serious about learning to bake naturally leavened bread, this workshop is for you. We'll cover creating, maintaining and using a wild-yeast sourdough starter, dough stretching, folding & shaping, and we'll bake a loaf in class. You’ll go home with your own starter as well as the knowledge and confidence to bake your own sourdough bread at home.
(A light snack will be served.)
TUESDAY SEPTEMBER 29th, 6-8 p.m.
Join us for an early fall evening in a small French bistro with the perfect menu:
-Café salad with poached eggs and crisp lardons
-Cast Iron steak au poivre
-Vanilla bean Crème Brûlée
TUESDAY OCT 6th, 11:30-1:30 p.m.
4 spots left!
There's much more to knives than just cutting. In this class, you will learn how to choose the best knives for the job, proper holding, knife care, and how to cut almost anything (without cutting yourself). An essential class for any home cook wanting to build confidence in the kitchen. (Feel free to bring your favorite knife to class! A light snack will be served.)
SATURDAY OCT 10th, 11:30-2:00 p.m.
If you like to play with your food, you'll love this 2.5 hour workshop! We'll make basic egg and spinach pasta doughs, then roll up our sleeves and start shaping! We'll also whip up a few simple sauces that you'll use over and over again:
-Garganelli (ridged penne)
-Sopresine (little surprises)
-Paccheri (wide tube pasta)
-SAUCES: Fresh tomato basil & Aglio e Olio
THURS OCT 15th, 6:00-8:00 p.m.
In this class, we'll pay homage to Marcella Hazan, who changed the way Americans cook Italian cuisine, and was considered by chefs and fellow food writers to be the doyenne of Italian cuisine:
-Fennel & orange salad
-Pappardelle with butter & rosemary sauce (Pasta col tocco d'arrosto)
-Neopolitan meatballs with ragu
-Ricotta & coffee cream
THURS OCT 22nd, 11:00-2:00 p.m.
Making macarons can seem scary, but don't let that spook you! In this 3-hour workshop, we'll learn how to make these fussy little cookies, and give seasonal flare to our flavors:
-Spiced orange macaron with dark chocolate ganache
-Candy-corn colored macarons with vanilla buttercream
Our cooking classes and camps are designed for serious young cooks! Space is limited to six students per class, menus are subject to change. Prices, dates and times vary by class/camp. Classes are designed by age, not all classes are offered for all age groups.
SATURDAY SEPT 12- Back To School comfort food
SATURDAY OCT 3 -
SATURDAY OCT 31 - Spooky treats and eats
DETAILS AND SIGN UPS COMING SOON!