Whether you are already an accomplished at-home Chef or someone who has been wanting to sharpen up your gastronomy making skills, join our cooking classes designed for the season. Our classes will take place every Thursday from 6-8pm, cost $55 per person and include tastings and the fully-prepared family-style meal.
Please call our concierge at 508-945-6871 to book today!
Upcoming classes include:
January 10 – The Basics
This is where we start from scratch. Learn everything from basic knife skills, to cooking techniques, to our chef designated kitchen ‘need to knows’. Get a chance to try your hand at it all then enjoy a sit-down meal together, leaving with a new confidence to take on the kitchen.
January 17 – The Vegetable
The vegetable is mighty, flavorful, versatile and yet often overlooked. Here we make vegetable the star of your plate, rather than an afterthought or side dish. Learn current techniques and tricks to make vegetal focused eating your new obsession – great for vegetarians and carnivores alike.
January 24 – Soups and Sauces
Let us help you keep warm this winter and teach and give you the knowledge plus techniques you need to try out any of your warm winter favorites at home. Leave well fed, warmed up, and with an arsenal of culinary knowledge ready to put a new twist on any of your go to dishes.
January 31 – Meat and Potatoes
This class is good for everyone from the traditional diner to the adventurous eater. Enjoy it as we teach you how to cook the perfect steak, put a new spin on the classics we all know and revamp your favorite foods. Bring your partner or surprise them with your new knowledge!
February 7 – Chocolate Truffles for Valentine’s Day
Indulge in everyone’s favorite treat! Learn the recipes and techniques that make the most delectable creations possible as you prepare an assortment of truffles, bon bons and candies. Our pastry chef will share their passion for the world’s most mysterious and sensual ingredient.
February 14 – Pasta: That’s Amore
Spend Valentine’s Day in a room with your amore. Learn how to create the perfect romantic, Italian dinner with pasta at its heart. Try your hand at different past shaping techniques while creating an unforgettable meal and take home recipes for starters and desserts too.
February 21 – The Dinner Party
Who doesn’t love to have the friends over? Let us help you make your next get together a breeze. Join us for an evening of learning how to take on a dinner party from start to finish with appetizers, canapés and hors d’oeuvres. Leave ready to impress your guests!
February 28 – Tea Cakes and Cookies
Come learn the basics of shortbreads, madeleines, cream puffs and more petit treats that will enhance your next party. Our chefs will walk you through an array of techniques and show you how to adapt them for full sized desserts as well.
March 7 – Brunch
The only thing better than having breakfast or lunch is having both! Join us for a crash course and learn how to easily prepare for brunch from eggs benedict to hash browns and enjoy indulging in those favorites at the end of the class.
March 14 – Farm-to-Table
Learn how to make the most out of your next trip to the farmer’s market. From our farm to your table, we will be using amazing produce to prepare a harvest inspired dinner from start to finish. We will also bring light must know vegetables and how to prepare them.
March 21 – Pasta: Intermediate
Come get your hands dirty with a little next level pasta preparation. Slightly trickier than our average pasta class, this course will offer more opportunity to shape and fold pasta for the egg and flour enthusiast. Join in from starch to sauce and enjoy it family style together too.
March 28 – The Oyster
Let us show you our unofficial mascot here on Cape Cod and let’s learn all the ins and outs of cleaning, shucking, and preparing oysters. By the end of our class, you will be so sure of your new skills you won’t want to wait to show them off. The world is your oyster!
All of the classes we offer feature groups preparing one or more dishes, contributing to the whole menu prepared by the entire class. Participants should feel comfortable working within a timeframe and from a recipe guided by the instructor, while also learning about the subject and observing other recipes being prepared. Each class will conclude with tasting of all the dishes.