Upcoming classes and events
Rustic Pasta with Chef Abel
-SOLD OUT- Some pasta classes are intimidating with dozens of gadgets, complicated techniques and unforgiving recipes… this ain’t one of them. In tonight’s rustic pasta class, you’ll get a hands-on introduction to making pasta from scratch— with flour, eggs and sometimes water. You’ll learn from a seasoned chef and restauranteur, Abel Garcia. From ingredient amounts, to mixing, rolling, cutting and boiling, he’s got tips and tricks to help you succeed. Come enjoy this timeless practice with us!
Hands-on and demo class with Chef Abel Garcia. You’ll eat pasta in class.
Bubbles and Bouquets Happy Hour
Kick off your Saturday night with flowers from Three Blondes Floral Co. and snacks & wine from In the Kitchen. During tonight’s happy hour, you’ll have exclusive access to Three Blondes’ flower bar, as well as one-of-a-kind hors d'oeuvres and treats from our kitchen. Make your weekend just a little bit more special with a fun evening In the Kitchen learning how to properly arrange flowers and enjoying some seasonable wines.
Consider your $35 registration fee as a bar cover. You’ll make selections from both the flower bar and wine bar at your discretion, which will be an additional charge at a by-the-glass and per-stem basis. All food and floral materials (scissors, snippers, ribbon, bouquet paper, etc.) are included with your registration fee.
Scones - Make your own recipe
If you’ve ever wondered how people come up with recipes, this class is for you. Take scones, for example, a classic tea-time treat with so many flavor and shape variations— blueberry, lemon, savory cheese and chive, it’s endless. With so many variables, how do people write recipes reliably? It comes with practice, but there are also methods and techniques you can learn. Today, local homesteader and baking enthusiast Jess Davis will you teach you all about scones and how you can develop your very own recipe.
Lecture and hands on class with Jess. You’ll make scone dough in class and take them home to bake. We’ll taste test a few varieties as well.
Pairing Wines with Holiday Foods - wine class & tasting
Our good friend Andrew Appel returns for another wine class, just in time to help you design perfect wine pairings with your holiday menus. Tonight Andrew will educate you on the basic principles and techniques for pairing wine with food, and you’ll experience his lecture through, you guessed it, tasting wine and eating food! We will work through a variety of common holiday proteins (turkey, ham, beef, salmon) and sample two wines that showcase proper pairings with each. We’ll finish the night with a dessert pairing. If you want your dinner table to make an impression this holiday season, this class will set you on the right path!
Wine class and tasting with Andrew Appel. Registration price is all inclusive: wine tasting pours and petite servings of all proteins/pairings. We personally recommend considering this your evening meal.
Cinnamon Rolls with Mo
As the head baker at Kirkwood Sweet Shop, Mo makes a lot of treats. Something she makes hundreds of this time of year? Cinnamon rolls. She’s visiting the kitchen to teach you her favorite recipe packed with cinnamon, plushy yeast dough and that perfect icing. While they have a reputation for being labor intensive, Mo makes this cinnamon roll recipe approachable— and totally worth your time! If you want to treat your family and friends this winter, now is your chance to be become a cinnamon roll pro.
Hands on class with Mo. You’ll sample rolls in class and take home your own pan full of rolls to finish rising and bake.
How-to: Spatchcocking and Proper Roasting Technique
If you’re looking for a fun new way to prepare your turkey, or maybe you’ve seen trendy videos of it online, spatchcocking is an excellent method for roasting birds that can cut total cooking time by half. It’s been a favorite method of Ava’s for years, and tonight she’ll be In the Kitchen demonstrating how to physically spatchcock (where to cut, how to cut, identifying chicken parts) as well as tips on how to achieve a good and proper roast on the bird (what fat to use, when to apply, where to apply, high heat versus low heat, what spices to use, etc). It will be a very informational evening!
Lecture and demonstration style class with Ava. You’ll sample roasted items, watch a spatchcock demo, engage in a Q & A and create a “roasting dry rub” to take home.
Soup with Chef Erika Yochum
With colder temperatures comes a need for warm and nourishing food. Soups, as a culinary category, offer such a range of textures, ingredients and flavors. Whether it’s blended, vegetarian, with or without grains, loaded with greens or even super creamy and cheesy, soup is a delicious staple across cultures. Chef Erika is visiting today to walk you through two recipes of her own creation and teach you what principles she uses when building a soup recipe from scratch. She’ll discuss how to prepare broth from scratch and how to select aromatics that pair well.
Demo style class with Erika. You’ll eat soup at the end! As Erika has a knack for bringing treats to her classes, we recommend considering this your afternoon meal.
Coq Au Vin with Ava
“Rooster in Wine” might sound a bit funny to non-French speakers, so we’re just going to keep calling it coq au vin. That said, tonight’s main ingredients are certainly chicken and wine. Ava is here to demystify this classic dish and prove to you it can function as a great weeknight supper. You’ll learn about braising as a cooking method, layering aromatics, the chemistry of cooking in wine and how to thicken a sauce via a roux. Plus, you’ll get to eat!
Demonstration style class with Ava, with some opportunity for hands-on work. Dinner will be served.
Private Event/Catering
Booked today for a private event or catering. If you’d like to inquire about private events or catering at In the Kitchen, please see our HOSTING tab.
Private Event/Catering
Booked today for a private event or catering. If you’d like to inquire about private events or catering at In the Kitchen, please see our HOSTING tab.
Tamales with Erika
You all keep selling out Chef Erika’s tamale classes, so we decided to offer it again! This one is for everyone who keeps asking! Come join us for an afternoon of salsa, from scratch tamales and good vibes. You’ll learn about green salsa, red salsa, and the entire tamale process which includes forming the masa dough, filling and steaming.
Hands on class with Chef Erika Yochum. You’ll eat tamales and salsa in class. We personally recommend considering this your afternoon meal.
Old Fashioned Cocktail Class with Nick Mateo
Christmas is comin’ early— cocktail classes In the Kitchen have arrived! Nick Mateo, long-time bartender and current bar manager at C3 is offering a class all about old fashioned cocktails. From the most classic of classics to his personal and seasonal riffs, Mateo’s here to spend an evening with you outlining the history, profiles and recipes of old fashioneds. This is your chance to learn technique, ask questions and engage with one of Bloomington’s coolest mixologists.
Lecture and live demo style class with a hands-on DIY opportunity at the end. You’ll be offered two cocktails and light bar snacks during your experience.
All Ages Winter Wonderland Cookies
Our annual all-ages sugar cookie decorating class returns! Come join us for an afternoon preparing dough and decorating like a pro. This event will give you basic frosting guidance while empowering you to decorate however your heart desires. A variety of frostings, cookies, piping bags and tips, sprinkles and more will be available for you to use on freshly baked cookies. Everyone will also get an opportunity to roll and cut dough. 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 Morgan 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 and present for any children under the age of 10.
Cheesecake with Jackson
Though he’s only 15, Jackson is an avid and skilled baker. He’s been coming to our classes since day one, and we think he merits a shot at teaching his own class. Many of our regulars know and adore him, and we think you will too. Jackson’s class is designed to share with you everything he knows about cheesecake— and it’s a lot. It’s one of his favorite things to bake, and as such, he’s devoted much time and research to the topic. He’ll teach you about his successes and their fundamental principles, as well as his less-than-ideal attempts and what went wrong. All this to help you create, tweak, perfect or just explore your own cheesecake recipes!
Demonstration style class with Jackson. You’ll learn and taste a few recipes!
Historical Wines - a tasting
— SOLD OUT— This Halloween Eve, we invite you to join us for a wine tasting rooted in historical vineyards, (maybe a bit haunted) Chateaus, and generational winemaking families. Whether you beleive some of legends surrounding their land or family, there’s no denying a great wine when you taste it. Tonight we’ll focus on both red and white Old World wines in classic styles— but with twists and turns you’ve maybe never tasted. Come join us for an evening of interesting wines, from their history to their present day taste.
Wine tasting with snacks In the Kitchen. We personally recommend considering this your evening meal. Registration price includes all tasting pours and food. Pre sale order forms for bottles strongly encouraged.
Sourdough Bootcamp
Sourdough bootcamp with Madeleine is the class for sourdough newcomers. You’ll get a run down on all the sourdough tips and tricks you’ll need to become a master baker. Madeleine’s sourdough recipe is baked in a steamy oven, yielding a delightfully tender crust. It’s perfect for mix-ins like chocolate or cheddar, and better yet, it’s probably one of the easiest sourdough recipes you’ll ever find. She will discuss sourdough do’s and don’ts with an emphasis on creating and nurturing starter. There’s nothing quite like fresh bread, and Madeleine really does simplify the process.
Hands on class with Madeleine. You leave with starter, dough and fresh bread!
All about Oysters!
-SOLD OUT- Chef Martin from B-town’s very own Osteria Rago might not have Italian heritage, but he’s definitely got Louisana roots. As you might expect, he has a special appreciation and interest in oysters. Chef Martin invites you to come explore oyster varieties and recipes including raw preparations with classic mignonette, Bienville style, and Rockefeller style. From shucking to baking, frying and more, there’s a lot of options and a lot to learn when it comes to these water creatures. Perhaps one of their best qualities is their compatibility with champagne and other bubbly wines. We’ll explore that too!
Ages 21+ demonstration style event with Martin. You’ll get a chance to shuck an oyster, ask questions, taste each recipe, and examine the preparation process. By-the-glass wine menu available for pairing.
Chicken Paprikás & Spätzle - Central European Chicken Stew
Originally from Hungary, Peter loves to share recipes and techniques from his family and culture with anybody who will listen. And you should, because Peter is an experienced home cook with a knack for flavor and meals that warm the soul. This afternoon he’ll be teaching Chicken paprikás, a Hungarian style chicken stew served alongside Spätzle, a German-style egg yolk noodle that’s made by scraping the dough through a sieve— it’s pretty cool! If you’re interested in basic stew principles, looking for something fresh to add your monthly meal plan, or just want to do a bit of culinary exploration, this class is for you!
Demonstration and active particpant style class with Peter Nemes. We personally recommend considering this your afternoon meal.
An Evening with Chef Erika Yochum
-CLASS IS SOLD OUT - Spend your evening with one of Bloomington’s favorite chefs as she walks you through a petite but mighty dinner menu. You will help prepare and also watch as Erika builds each original dish. You’ll finish the evening by dining on your hard work alongside your classmates. Fueled by her unparalleled creativity and a passion for intense and unexpected flavors, Erika is excited to host an evening In the Kitchen with a few of her original recipes. Ages 21+ only please.
Menu will include appetizers, entree, dessert. This class is a combination of demonstration and active participation. We personally recommend considering this your evening meal. SUGGESTED WINES-BY-THE-GLASS PAIRING WITH EACH COURSE AVAILABLE.
Spooky Macarons
—CLASS IS SOLD OUT— Get into the fall spirit with a classic baking class elucidating one of France’s most famous and most tricky of treats— the macaron. Mo from Kirkwood Sweet Shop will teach you everything you need to know about making classic macarons at home, and you’ll get to try your hand at it too. Tonight we will feature fun ghost, spider and ghoul designs in our macaron production.
Hands on baking class with Mo Chase. You eat macarons in class!
Pizza at home with Pizza Monkey
They’re back! Rod & Juliana return for more pizza education and community love. Since 2023, Pizza Monkey has raised thousands of dollars (more than $51,000!) for local food charities through their from-scratch pizza pop ups. How cool! This evening they are visiting the kitchen to teach you TWO VERY IMPORTANT THINGS— how to make pizza in your home oven and how to make pizza in an at-home pizza oven like Ooni, Gozney, or Solo Stoves. Rod will teach you dough recipes, explain hydration, talk toppings— all the good stuff. You’ll finish class by, yes, eating lots of pizza. You’ll even get to put your own pizza in the special oven. You don’t want to miss this one.
Demonstration and active participant style class with Pizza Monkey, Rod and Juliana. You eat pizza and leave with dough to bake up at home.
Knife Skills Crash Course
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.
How-to: Fall Pies
-CLASS IS SOLD OUT - If you missed our fruit pie class this summer, no worries because tonight we’re bringing back pie night! We’ll focus on apple, pumpkin and pecan pies and you’ll get to make your choice of which flavor to prepare and take home. Ava will demonstrate all three recipes, plus her favorite all-butter pie crust. We’ll discuss the role of fat and temperature when preparing dough, practice proper rolling technique, and even learn fun top crusts like a braid or lattice. If you’re a master pie maker looking for a fun evening with friends or never made a pie in your life, come join us! This class is for everyone and anyone.
Active participant, demo and discussion style class with Ava. You’ll leave with crust and filling to bake at home.
Sourdough Bootcamp
-CLASS IS SOLD OUT- Sourdough bootcamp with Madeleine is back for the first time in 2026! This class will give you a run down on all the sourdough tips and tricks you’ll need to become a master baker. Madeleine’s sourdough recipe is baked in a steamy oven, yielding a delightfully tender crust. It’s perfect for mix-ins like chocolate or cheddar, and better yet, it’s probably one of the easiest sourdough recipes you’ll ever find. She will discuss sourdough do’s and don’ts with an emphasis on creating and nurturing starter. There’s nothing quite like fresh bread, and Madeleine really does simplify the process.
Hands on class with Madeleine. You leave with starter, dough and fresh bread!
Tamales with Chef Erika Yochum
—THIS CLASS IS SOLD OUT— You all sold out Erika’s first tamale class in August so fast that we decided to offer it again. This one is for everyone who’s been emailing us about a waitlist for the August 28th class! Come join us for an evening of salsa, from scratch tamales and good vibes. You’ll learn about green salsa, red salsa, and the entire tamale process which includes forming the masa dough, filling and steaming.
Hands on class with Chef Erika Yochum. You’ll eat tamales and salsa in class. We personally recommend considering this your evening meal.
Robust Reds Wine Tasting
—SOLD OUT—Americans generally prefer red wine (more commentary on this later). It’s not unreasonable; they pair well with big steaks and love to grow along the West coast. As such, the most consumed grape varieties in the United States are all star players in the bold red category: cabernet sauvignon, zinfandel, malbec, merlot, etc. Tonight we are taking a closer look at the world of robust reds, tasting progressively from medium body (average tannin) to very full body (high tannin). Our wines will come from vineyards and styles across the globe, all presenting a different take on the concept of a fruity, compelling red. We’ll taste alongside some classic bar snacks. We hope everyone leaves knowing a bit more about their own palette!
Wine tasting with snacks In the Kitchen. We personally recommend considering this your evening meal. Registration price includes all tasting pours and food. Pre sale order forms for bottles strongly encouraged.
Fermentation with Lou Barnhart
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 of Mother Hubbards Cupboard. You’ll sample some fermented items and go home with a sauerkraut baby and lots of knowledge!
Make-your-own: Cake Jars with Silly Goose Cakery
Join us for a customizable make-your-own evening In the Kitchen, which will be full of cakes, ganaches, compotes, fillings, sprinkles, and since we’re all about a good time, sparkling wines. Silly Goose entrepreneur and baker, Rachel, will help each attendee assemble the perfect cake jar, giving tips on physical assembly, flavor combinations and demonstrating the ganache and filling recipes. Girls’ night, date night, take-your-mom-out-night — whatever, it’ll be a sweet time.
Hands-on event with Rachel Molchan, Students ages 21+ only please. You’ll leave your cake! By-the-glass wine menu available for purchase.
All about Legumes with Vicky
Legumes are their own specific family of food, just like root vegetables, dairy, poultry, or citrus. The legume family consists of plants like lentils, beans, peas and even peanuts! Although they are currently trendy online and in social media, the truth is that they’ve been a staple of the human diet for a very long time. Packed with micronutrients as well macros like protein and carbs, legumes are prized for their versatility and health benefits. In a stew, a salad, blended into dip, served hot or cold, as a side or a main entree— they’re a great item for your plate! Vicky, our resident plant-forward foodie, is visiting the kitchen to teach you all about preparing legumes and infusing them with incredible flavor.
Demonstration style class with Vicky. You’ll get to taste during class and take home a variety of dry legumes to practice cooking. This class will not involve flour or gluten.
Gnocchi: Potato Pasta
We love a good pasta, and we also love a good date night activity. May we present: Gnocchi hands-on class with Elli Hill from Mother Hubbards Cupboard. We welcome anyone to this hands-on class— single, partnered, expereicned in pasta, new cooks; it doesn’t matter. Elli will teach how to make gnocchi from start-to-finish, including one of her favorite sauces to top with.
Hands-on class with Elli. You’ll eat pasta at the end of class!
Weeknights Inspired: Carbonara Pasta
Tonight Ava will teach you an authentic carbonara pasta preparation featuring guanciale (salt-cured pork), pecorino romano cheese and egg yolk. Despite sounding fancy or complicated, it’s a humble pasta dish packed with nice fatty flavor and a peppery finish. It’s ready to plate in less than 20 minutes and offers something more elevated and unique than the same weekly spaghetti. You’ll learn the dish from start to finish.
Dual style hands-on and demonstration class with Ava. We personally recommend considering this your evening meal! Bring a friend, a spouse, a sibling— whoever, and come enjoy pasta with us.
Tamales with Chef Erika Yochum
— CLASS IS SOLD OUT — Do we really need to say anything else besides tamales and Chef Erika? Local sensation and Sugar Hiccup founder is offering an afternoon of salsa, from scratch tamales and good vibes today. She’ll teach you a green salsa, a red salsa, and the entire tamale process which includes forming the masa dough, filling and steaming. Versatile, historical, and plain good home cookin’, tamales are a staple of Mesoamerican cooking. Come gather, learn and taste with us!
Hands on class with Chef Erika Yochum. You’ll eat tamales and salsa in class. We personally recommend considering this your afternoon meal.
Sicily's Greatest Grapes: Wine Tasting
- SOLD OUT! - B-Sides Selections is visiting to offer you the coolest Sicilian grapes currently on the market. Produced in areas with volcanic soil and coastal breeze, Sicilian wines are often light to medium bodied with a mineral-forward palette, earthy vibes and a little crispy acid on the back end. What does that really mean, you ask? Come taste and discover! We’ll be offering tasting pours and accompanying Italian snacks during this pre-sale tasting event.
Gather, learn and taste with us during this Sicily-focused wine tasting with B-Sides Selections. Ticket includes tasting pours and snacks! Pre-sale oder forms encouraged.
Bakery Style Muffins
Join Jaylin, a baker at Bloomington’s very own Crumble Coffee and Bakery as he teaches you how to upgrade your at-home muffins. There’s just something delightful about muffins from the bakery— they’ve got a perfect fat dome top and the inside is moist and flavorful. There are definitely secrets to the trade, and he’s here to teach you! We’ll focus on overall process, but also explore variations with two different recipes.
Combination of demonstration and active participant style class. You’ll leave with muffins.
Sheet pan dinners: three ways
— CLASS IS SOLD OUT — Shake up your weekly routine with new dinner plans and new after-work plans. Come join us for a class In the Kitchen and learn about sheet pan meals! Veggies, carbs and protein are all roasted together on a tray in the oven— easy clean up and easy preparation. The flavor profiles are endless and customizable, and best when they feature bold flavors like harissa, barbecue, curry, cumin, chilies and zesty herbs. You’re invited to come taste and learn and leave inspired to freshen your weeknight meals.
Demonstration and hands-on class with Ava. Dinner will be served. You’ll get to design your own spice blend to take home and use on a sheet pan meal.
Fish 101 with Chef Dan Thomas
If you’ve been to any of Chef Dan’s classes, you know the drill— every element of design counts. Chef Dan leads detail-oriented classes that focus on taking your food to the next level, all while being reasonably attainable in your home kitchen. Tonight he will teach how to break down a whole fish and discuss the best cooking methods for different fish. He’ll prepare tastes for you as you journey with him through his demonstration.
Demonstration style class with Chef Dan Thomas of The Elm. Some hands-on activity will be offered. We suggest having a light dinner before or after class, although you will snack and taste during class.
Flavor Theory: Marinades
Local music PhD student and foodie Jackson Faulkner is visiting our kitchen to teach you all about flavor. Developing and balancing great flavor takes practice, but there are techniques you can use to help your process. We’ll discuss this and more today, including the roles of salt, fat, acid and umami. You’ll put your new knowledge to use by building a marinade with our variety of oils, vinegars, herbs and pantry staples. We’ll even fry up a few pieces of marinated chicken to help you taste the difference well-applied heat can make.
Demonstration and active participant with Jackson Faulkner. You’ll take home your marinade.
Kids' Class: Back-to-school baking!
Enjoy the second-t0-last day of summer vacation while learning baking skills and recipes In the Kitchen. We will focus on basic measuring and mixing technique, as well as two specific recipes (one savory and one sweet). We’ll finish our afternoon with some fun activities including food coloring pages and a blindfolded taste test of some secret ingredients.
Hands-on class designed for kiddos ages 7-12 with Chef Erika Yochum and Ava Collins. This class is appropriate for children who have very limited kitchen experience, and also those who are avid junior chefs!
An Evening of Cooking with Chef Abel Garcia
-CLASS IS SOLD OUT- Spend your evening with local chef Abel Garcia as he walks you through a petite but mighty dinner menu. You will prepare and learn every original dish, and then dine on them alongside your classmates. With years of restaurant experience, Chef Abel is excited to share with you secrets to enhancing flavor, building perfect pairings and elevating with garnish. Ages 21+ only please.
Menu will include appetizers, entree, dessert. This class is a combination of demonstration and active participation. We personally recommend considering this your evening meal. SUGGESTED WINES-BY-THE-GLASS PAIRING WITH EACH COURSE AVAILABLE.
Private Event
Our space is booked for a private class today! If you’re interested in booking private classes and events, please see the “hosting” tab.
Private Event
Our space is booked for a private class today! If you’re interested in booking private classes and events, please see the “hosting” tab.
Bake & Sip: Focaccia Designs
Join Kirkwood Sweet Shop's head baker Mo Chase as she leads you through her favorite focaccia recipe. As you work alongside classmates, you’ll be offered the opportunity to taste through a wine flight focused on our favorite light, summery sips. Everyone will make their own focaccia loaf and use things like herbs, veggies and spices to build a design into the dough. Students ages 21 and older only please.
Hands-on baking class with Mo. Wine flight and menu available for purchase. You leave with your focaccia loaf!
Broiche with Harmonie
Brioche is a sweet, doughy French yeast bread that belongs in the same “not really bread but also not a pastry” category of Viennoiserie. Other examples of these types of French baked goods include croissants, pain au chocolat and Danishes. While there is so much history and French terminology surrounding brioche, it’s not an overly complicated recipe. It’s rich, light, and fortified with eggs, butter, sugar. Culinary Institute of America student Harmonie Benson (of Haven Gardens Boulangerie in Nashville, IN) is returning to our kitchen to teach you everything about brioche, from the first scoop of the flour to the best ways to eat it (French toast! a BLT sandwich! with honey-butter!) plus baking tips and more.
Active-participant class with Harmonie. You’ll eat brioche in class and leave with dough to proof and bake at home.
Knife Skills Crash Course
- CLASS IS 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.