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.

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.

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!

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.

— 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.

- 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.

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.

— 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.

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.

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.

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!

-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.

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!

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.

- 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.

It’s that time of year, and if you’re looking for ways to put your hard-earned summer produce to work, pickles are a great solution. Yeah, there’s cucumbers, but pickled green beans, asparagus, carrots and beets are also delicious! Chef Andrew Seamus is visiting our kitchen to demonstrate the pickling process, plus pro tips for locking in crispiness and building a flavorful brine. We'll discuss traditional methods involving water bath canning, as well as quick pickling recipes and technique. You’ll get a chance to taste all kinds of pickled produce and begin a jar of pickles for yourself.

Demonstration and hands-on class with Chef Andrew Seamus. You’ll leave with a jar of pickles!

They’re back! Rod & Juliana return for more pizza education and community love. Since 2023, Pizza Monkey has raised thousands of dollars($42,000!) 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.

— Registration for this class has closed — Conchiglioni is a type of jumbo shell-shaped pasta from Puglia, Italy, that emerged in the 18th and 19th century. It’s fabulous stuffed with anything cheesy and baked in an ocean of basil marinara. Tonight we’ll talk about quality factors in store-bought pasta and how to build flavor in any sauce (in this case, we will practice with marinara). Ricotta, lemon and some broccoli rabe fold together to make our filling. It’s another great weeknight to be In the Kitchen! Come get inspired with us.

Demonstration style class with Ava. You’ll eat a light dinner during class and take home marinara!

The summer harvest produces a bounty of beautiful fruits, from berries to stone fruit like peaches and cherries. Luckily, you can put all of these fruits to good use in a delicious pie! Pie making is a great skill for any home cook, as the basic principles remain the same across many recipes sweet and savory. In this class you’ll:

• learn how to make pie crust and different decorative tops (lattice, crimp, braid, etc.)

• learn about pie fillings and put your knowledge into practice with three different recipes (blueberry, peach or cherry)

• take home crust and filling to pop into your oven!

Pies are great for your July 4th gathering, patio picnic, porch dinner, neighborhood BBQ and more! Demonstration + hands on class with Ava. You leave with pie crust and filling to bake at home.

An avid homesteader, Jess is no stranger to the need for food preservation. The time old method of canning is simple, but it can be daunting if no one’s ever taught you. So Jess is visiting the kitchen to teach you! An ideal method for items with lots of acid like berries, jam, jelly, tomato sauce and pickles, water bath canning uses boiling water to kill bacteria and create a pressurized seal. It’s a great skill for everyone to have, homesteader or not.

Demonstration style class with Jess.

If you’ve ever shopped at our sister business Goods for Cooks, you know we love our tinned fish around here. And for good reason— it’s a sustainable source of protein, easy to travel with, and simple to serve. During tonight’s event we will taste a plethora of tinned fish, from Goods’ best sellers like the FANGST sardines to some of the lesser known options like razor clams and and smoked mussels. It’s a great opportunity to try new flavors, brands, or maybe even your first tinned fish! We’ll taste our seafood alongside some fun coastal wines from a variety of countries. The overall salinity, minerality and crispness of coastal wines pairs beautifully with the fatty delicateness that pervades tinned fish.

Social tasting event In the Kitchen! Open house hours 6:30-8:30. Wine menu + glass sales available for purchase.

Breakfast— it’s the most important meal of the day. Well, maybe that’s up for debate, but the corn cereal every single day? There’s no debating we can improve that. In Better Breakfasts, Ava will walk you through a variety of minimal effort ways to get yourself a full, well balanced meal each morning. Egg-in-a-basket, a southern-style hash, a quick pan fried french toast (which has way more protein than you think), and layered parfaits are the tip of the iceberg when it comes to making your morning routine more wholesome. Ava will walk you through these and more during class.

Breakfast for dinner! In this demonstration style class, you’ll get a chance to eat what’s made and take home the recipes.

Who’s up for some weeknight baking? We are! Tonight Peter will teach you a simple yet essential style of French dough called pâte à choux which is exceptionally light and buttery. It’s used for many pastry style treats, including cream puffs, which can also be called chou à la crème. Don’t let the fancy words fool you; you can totally make these at home in a handful of steps. They’re delicious anytime of day and with any number of fillings. You’ll learn one of the most common, a pastry cream, during class.

Hands-on class with Peter Nemes. You leave with your cream puffs.

Vicky is passionate about local produce, eating your veggies, fueling your body, and— tasty food. She’s using her passions and skills to teach you a class packed with salad recipes, produce tips, nutrition information, and how-to for homemade dressings that’s better than the restaurants’. This time of year we start to see a bounty of fresh greens, berries, the first of the cucumbers and more. Get inspired to participate in the local season and add some summer salads to your meal routine!

Demonstration style class with Vicky. You’ll leave with recipes and dressing.

Join the very knowledgeable Andrew Appel as he walks you through a series of familiar wines backdropped against some unfamiliar wines, all with their own unique tasting notes . During class you will sip similar wines at similar price points and learn about which you prefer and why. The goal is to make you a more educated buyer and allow you to try some alternative wines that are less know (but sometimes even better) than the guys with the big name.

Wine class with Andrew Appel. Small snacks served.

— CLASS IS FULL— Croissants, no matter how you pronounce it, are one of the world’s most beloved pastries. However, they have a reputation for being difficult. Carefully layered butter, temperature, the physical rolling of dough 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. There’s nothing quite like the smell and taste of a croissant you just pulled from the oven…

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