The queen of freaky flavors and experimentation, Lou Barnhart, is spending this Sunday afternoon In the Kitchen to teach you a 101 course on fermentation processes. She’ll cover information like different fermentation methods, essential supplies, and fermentation chambers/maintaining the proper environment. She’ll sample several different kinds of fermented foods, and then help you begin your own sauerkraut!

Demonstration and active participant class with Lou Barnhart. You’ll sample some fermented items and go home with sauerkraut and lots of knowledge!

You guys have been asking for fish, and here it is. Tonight Sugar Hiccup mastermind chef Erika showcases seafood with a beet-cured salmon, flavor-packed fresh mussel preparation, and cod en papilotte. You’ll get to sample the mussels and cod, plus take home your cured salmon to eat in a few days. She’ll demo a salmon side/belly breakdown and how to build all the sauces. Join us for class and make restaurant style fish at home attainable.

Demonstration and active participant style class with Erika.

Maybe you already make it at home, maybe it’s your go-to order at restaurants. Either way, chicken piccata is classy but humble, comforting and also deliciously complex. A nicely cooked chicken cutlet, capers, lemon, Italian olive oil and a zing of white wine build nice and quick dinner that’s totally attainable after a long day at work. Come elevate your week with us!

Demonstration style class. You’ll eat chicken piccata at the end!

Boiled water and grocery store packets have their time and place, but what if you want to elevate you ramen dinner? Sous Chef Tim (who has ramen shop experience!) will explain how to build a fantastic broth, demo how to make noodles from scratch, and talk toppings in this informative class.

Combination of demonstration and active participant styles. You’ll eat ramen at the end of class and take home a batch of fresh ramen noodles.

Cast iron, enameled iron, spun iron, carbon steel, stainless steel, tri-ply, copper— there’s a lot of different pans out there. Finding the right pan for you can be a challenge, plus you may find that your needs shift over the years. In this class we will highlight properties and maintenance of stainless steel and cast iron pans, plus the proper techniques for cooking in them. Ever wondered what ‘seasoning’ an iron pan means? Got a stainless steel skillet you never use because everything sticks? We’re here to help!

Demonstration style class with Ava.

Croissant, no matter how you pronounce it, boasts the title of most delicious pastry to ever exist. When was that decided, you ask? Just now. And as such, we thought we should offer a how-to class so that all of Bloomington can enjoy incredibly fresh best-pastries-ever. Carefully layered butter, temperature and proper yeast proofing are all key components to a successful croissant. While they can be challenging, JT is here to take you through the process and prove it can be done.

Active participant class with JT Mills. You’ll leave with croissants.

Come unwind the week with us and spend Friday night exploring a variety of red wines from across France. With a wine history dating back to the 6th century BCE and internationally acclaimed growing regions (we’re looking at you, Boudreaux & Burgundy), French wine arguably has something to offer everyone. This tasting will offer both by-the-glass as well as pre-order bottle sales. Your ticket includes some classic hors d'oeuvres and a tasting pour of each wine.

Ages 21+ only.

Open house from 6:30-9:00PM

**THIS SESSION ALSO SOLD OUT ** This condensed knife skills lesson is perfect for anyone looking to build good cutting habits and increase comfortability with chopping, mincing, dicing. We’ll discuss styles of knives and how/when to use them, different kinds of cuts such as julienne or dice, and knife care and maintenance. We’ll get plenty of practice in with a simple fruit salad recipe.

Active participant class with Ava. You leave with some fruit salad.

Last month we spatchcocked a whole chicken, but this month we’re tackling a much smaller bite— the wings. This James Beard Award winning Carolina Gelen recipe is straightforward but packs a total flavor punch with the sweet-spicy sauce built by chicken fat, Aleppo pepper and honey.

We’ll talk about:

• the role of moisture in achieving crispiness… on anything!

• why the sauce is so delicious (hint: it’s got a great balance of key flavor elements like sweet, salty and umami)

• Oil varieties and their respective properties, e.g., when to use avocado oil instead of olive oil

Come join us for a lovely afternoon In the Kitchen!

**This session sold out. Please see February 18th session** This condensed knife skills lesson is perfect for anyone looking to build good cutting habits and increase comfortability with chopping, mincing, dicing. We’ll discuss styles of knives and how/when to use them, different kinds of cuts such as julienne or dice, and knife care and maintenance. We’ll get plenty of practice in with a simple fruit salad recipe.

Active participant class with Ava. You leave with some fruit salad.

**SOLD OUT** Bakers new and experienced will find much to love (pun intended) about this heart-shaped cake class with Mo Chase from Kirkwood Sweet Shop. Mo will demonstrate a no-fuss super chocolate cake recipe, and then it’s up to you to help her get many cakes frosted picture perfect style! She’ll teach you about different kinds of frostings, piping bag tips and tricks, frosting techniques and finishing touches.

Active participant style class with Mo Chase. You’ll leave with your very own heart cake, decorated beautifully.

Sugar Hiccup’s mastermind chef Erika Yochum is droppin In the Kitchen to teach you how to make good soup! She’ll talk about what defines a quality winter soup, all about cold weather aromatics, how to build texture without heaviness, the role of fat, and keys to balancing flavor. You’ll leave class understanding how to build a soup that has depth, comfort, and luxury. She’ll demonstrate various skills with a white bean rosemary pancetta soup and a coconut curry butternut squash soup. Say no more!

Demonstration style class with Erika Yochum.

If you’re into non-alcoholic beverages that are more than just pineapple juice, you’re in good company. The recent surge in zero proof mixology has ignited curiosity and palettes, and we’d like to offer you an evening to engage both. This class will work through a few mocktail recipes, discuss zeroproof spirits and allow you to sociably sample some mixed NA drinks.

Demonstration style class. More information and registration coming soon.

Grab your tea-loving friend and meet us In the Kitchen for a make-your-own-blend event featuring different common herbs and teas. Herbal tea is perfect in deep winter for hydration, warmth and an antioxidant boost. We’ll discuss the properties of our herbs and teas while allowing you to taste each. You’ll finish the evening by creating your own loose leaf blend and sampling everyone’s creations.

Active participant class with Tierney McClure. You leave with a jar of your tea blend!

This session is SOLD OUT. We will offer something similar again soon!

Spend an evening refining your fresh pasta skills with The Elm’s Executive Chef Dan Thomas. This class will use both demonstration and active participant structures. You’ll leave with your freshly made pasta to cook at home.

Some cooks fry or bake, but when you’re looking for a meatball recipe that will simmer away while you do other things, this recipe triumphs. Poaching the raw meatballs directly in your sauce means the mositure is locked in, giving you a tender bite that carries the tang and aroma of your marinara. And yeah, that tomato sauce is darn important, so we’ll be talking about best practices for from-scratch Sunday sauce too. This is one to definitely add to your weeknight meal rotation this year!

Active participant class with Ava. You leave with meatballs to take home and cook.

New year, same old recipes. No thanks! Join us for this class and get inspired to switch up your weeknight chicken dishes. Using a recipe from 2025 James Beard winner Carolina Gelen, we will explore the fusion of savory and sweet flavor profiles, as well as break down (pun intended) the steps of spatchcocking a whole chicken.

Demonstration style class with Ava. You’ll eat during class.

You know those adorable seashell shaped cookies? That’s a madeleine! Technically a tiny sponge cake, these treats originated from Northern France in the 18th century. Soft, buttery, spongey and versatile, madeleines are a great dessert all year round. Calling all bakers! Today Shane O’Bannon will walk you through how he does madeleines from start to finish, and also show you how to create a version that’s dipped in chocolate.

Active participant class with Shane O’Bannon. You leave with your freshly baked cookies.

Snowflakes, Christmas trees, candy canes, ornaments, snowmen, reindeer and more are awaiting your decorating skills! This all ages decorating event will give you basic frosting guidance while empowering you to decorate however your heart desires. A variety of frostings, shapes, piping bags and tips, sprinkles and more will be available for you to use on freshly baked cookies. If you’re interested more in the baking process, we’ll have some behind-the-scenes opportunities for you. Whether you’re looking for a fun date, desperate to entertain the kids, or just want to practice decorating, this cozy event will be something everyone can look forward to enjoying!

Joint class with Mo Chase from Kirkwood Sweet Shop and Ava Collins from In the Kitchen.

Children under 4 years old do not need a ticket. Parents and guardians need to be registered.

Bubbles & Bouquets is returning just in time for you to make holly jolly plans with your gals and pals. Tonight we will serve sparkling wines, winter-inspired appetizers and classic hors d'oeuvres while Kelsy from Three Blondes Floral Co. walks you through a festive bouquet. Bubbles, flowers, appetizer tips, tricks, and tasting— who says winter isn’t any fun?

Event with Ava Collins (In the Kitchen)and Kelsy Webber (Three Blondes Floral Co.) Your ticket price includes a complimentary glass of bubbles, all food, recipes, and all floral materials. You leave with your bouquet. Ages 21+ only.

Add some sparkle to your holidays and join us to taste an array of both classic and modern sparkling wines. We aim to showcase the variety and depth of effervescent wine. You’ll be able to taste traditional champagnes, Cremant-based bubbles, Proseco (Italian), Cava (Spanish) and California studs like Roederer Estate. The goal is to get you in the festive spirit while assisting you with your holiday wine shopping!

Wine tasting event. Tasting pours & hors d'oeuvres included in ticket price. Glass and preorder sales available. Ages 21+ only.

Step into the rich history of chocolate with this hands-on workshop! Participants will craft, taste, and take home a seventeenth-century drinking chocolate recipe—a treat perfect for cozy winter evenings or holiday gifting. Along the way, we’ll delve into chocolate’s transformation from a Mesoamerican ritual to a European indulgence.

Blend of active participant and demonstration style class with Dr. Sarah Peters Kernan. Kids are welcome. You take home hot chocolate mix that’s perfect for gifting and sharing— or not, we don’t judge!

Ah, beef bourguignon— a French classic. Originating from the Burgundy region of France, recipes like this were once used by the impoverished as a way to improve the texture and flavor of lean, inexpensive meat. While the context surrounding the recipe has changed (thanks Julia Child), the idea has remained— slow cook beef in a hearty red wine with onions, mushrooms and bacon until it’s ready to melt in your mouth. Come join us for class and learn more about this absolutely stunning winter stew.

Demonstration-style class with Steve Stroup! You’ll get to eat during class.

You love it or you hate it— and we argue that mindset is so limiting. Life is more exciting when you try new things, and food is a lovely avenue for this practice. Forget grandma’s tuna salad, we’re trying Spanish, Scandinavian and Washington based seafare, from muscles and oysters to trout, sardines and mackerel. What they’ve got in common is that they come in cutesy little tins, packed in the highest quality olive oils with herbs, peppers, and spices. On toast or crackers, in salad, or tossed into pasta, tinned fish is versatile, trending and sustainable. We encourage you to come try some with us during this open-house tasting event.