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 JULY 14th, 11:30-1:30 pm
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.)
THURSDAY JULY 23rd, 6-8 p.m.
Summer evenings beg for dining al fresco, and this is the perfect menu to serve and enjoy outdoors on a warm summer's eve!
-Tomato, melon & chili salad with burrata
-Savannah red rice (with Carolina Gold heirloom rice)
-Chops with chimichurri two ways
-Strawberries with crisp wontons
THURSDAY SEPTEMBER 10th, 6-8 p.m.
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 haven't had properly cooked fish. This class will cover all the basics of how to buy, prepare and cook fish, and we'll prepare two dishes that will make a fish lover out of anyone!
-Pan roasted salmon with an herb panko crust
-Baked halibut with shallots, fennel, & tomatoes
SATURDAY SEPTEMBER 19th, 11:30-2 p.m.
Making pasta from scratch is art in its simplest form. In this 2.5-hour workshop, we will create an all-yolk dough for ravioli, a versatile dough for cut pasta, and put some fall flare into our flavors:
-Sage pappardelle with fontina & brown butter hazelnut sauce
-Red pepper ravioli filled with smoked mozzarella, parmesan, and ricotta with a marinated cherry tomato sauce
LEARN@LUNCH TUESDAY SEPT 22nd
Crisp fall weather is on the way, time to dust off the stock pots and make some incredible soups that will warm you, heart & soul. We will make three different soups and cover how to make seafood stock and stock with parmesan rinds:
-Provençal Fish Stew
-Roasted tomato soup with basil pistou
-Italian wedding soup
THURSDAY SEPTEMBER 24th, 6-8 p.m.
4 spots left!
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 seated workshop is for you. We'll cover creating, maintaining and using a wild-yeast sourdough starter, demonstrate 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.)
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.
PASSPORT TO ITALY
Wednesday, July 15th
-Antipasto salad with creamy Italian dressing
-Rigatoni with sausage & tomato cream sauce
-Chocolate chip cannoli
Wednesday, July 29th
3 spots left!
-Chef Jen’s guacamole
-Homemade refried beans
-Tacos el pollo (fabulous!)
-Fruit salsa with cinnamon tortilla chips