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.

Looking for a simple introduction to classic sourdough loaves? We got you. From rotating instructor Madeleine Gonin, this class will give you a run down on all the sourdough tips and tricks you’ll need to become a master baker. Her 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. Madeleine will discuss sourdough do’s and don’ts with an emphasis on creating and nurturing starter. Consider this your sourdough bootcamp. We hope to see you there!

For whatever strange reason, we felt a recipe repurposing cooked turkey might be appropriate for a November weeknight class. Despite it’s simple nature, this turkey pot pie will make you think it’s earned somebody a Michelin star. Classic fresh veggies like carrot, celery, onion and peas unite with your leftover turkey in a buttery roux, all encapsulated in a homemade, flaky crust. Please don’t let your turkey later this month go to waste when you could spend an hour and feast on this instead!

— REGISTRATION FOR THIS CLASS HAS CLOSED! —

Creamy, smooth, with a consistent mouth-feel and a balanced earthiness of vegetables and fat. We’ll tackle this soup from scratch, working our way from raw veggies to the final steaming product, garnished with massive broiled, cheesy croutons. Or, as the pros call them, crostinis. This soup is indulgent without feeling heavy. Perfect for meal-prep.

Morgan Chase from Kirkwood Sweet Shop is coming in to walk you through the classic pumpkin pie and a spice cookie— both excellent options for your Thanksgiving dessert table. Her pumpkin pie is attainable, fool-proof and just darn better than store bought. Don’t like pumpkin? Her spice cookies are showstoppers, somehow classical but original. You’ll practice both recipes and take home some of your creations!

The best soups are made at home. There, we said it. Is there a time and place for canned tomato or restaurant bisque? You bet. But when the weather turns chilly and you want something bright, cheery and warm, a from-scratch soup triumphs over just about any other meal. In this class, we’ll embark on a hearty recipe that riffs on traditional Italian pasta-and-sausage soup. With a simplified chicken brodo base, layers of herbs and smokey fattiness from the sausage, this soup basically builds its own flavor. Come learn a recipe you’ll be cooking all winter long!

Demonstration-style class with Ava. You’ll leave with soup starter to finish at home.

It’s spooky, it’s spectacular, it’s… tea? Yup, you read that right. Grab a cauldron (a mixing bowl would work fine too, in case your cauldron isn’t handy) and come make some magic by blending different herbs and traditional tea leaves. This festive all-ages class will teach you a bit about common herbs and their profiles, and you will leave with a jar of your own tea blend—erm, I mean… potion.

This event will feature traditionally prepared Italian meat skewers and wines from Italian vineyards. Your registration price includes food and all tastings pours. By-the-glass pours and bottle/case pre-orders will also be available. Italian wines are versatile, wide-ranging and very often make excellent table wines for year-round enjoyment. Consider dropping In the Kitchen with friends and tasting something new!

In conjunction with Monopole/Flagship of the Fleet LLC.

We all love brunch, but what about a brunch where you sip bubbly wines and design your own floral bouquet? You won’t know unless you try! This hands-on event collaborates with Three Blondes Floral Co. owner and designer Kelsy Webber as well as In the Kitchen hostess Ava Collins to bring you the finest flowers, brunchy snacks, and of course, effervescent wines. Your first drink is on the house, and the registration price includes all flower materials and food.

In conjunction with Monopole/Flagship of the Fleet LLC.

If you feel like you’re stuck in the same rotation of week night meals, this one’s for you! Steve Stroup demystifies roasting a whole chicken and talks simple roasting methods, carving technique and next-day bone broth in this 90 minute class. Come get inspired!

Focusing on building off topics and skills covered in Knife Skills Part 1, this part 2 class is designed to refine your skills and introduce you to specific, elevated types of cuts. We’ll discuss and practice julienne, brunoise, chiffonade and more. We’ll also cover basic sharpening protocols. Knife Skills Part 1 is recommended, but not required.

Sharpen your knife skills with an hour of introductory curriculum focusing on knife styles and shapes. Have an opportunity to demo different knives and learn when to use what kind of knife. You’ll put the reasoning behind these decisions to practice.

This inexpensive class is perfect for date night, or come solo and socialize with us over fabulous food! You will have an opportunity to build your own charcuterie board with a variety of cured meats and salamis, soft and hard cheeses, plus accompaniments like olives, dips and crackers. Start your weekend the right way In the Kitchen!

What are herb oils? Can you make pesto with any herb? When to use dried or fresh? Answers incoming! In this class with Ava Collins, you will explore the fundamental kitchen herbs including basil, thyme, oregano, sage and rosemary, featuring guest appearances made by mint and lavender. Come prepared to learn about herbs’ ideal applications and methods for preservation, as well as make your very own pesto recipe.

Join Sommelier Candace Beaucar-Need as she covers all the basics of Spanish wine, discussing varietals, vineyards, blends, history and more. Come learn- and taste- something new!

You’ve got 20 minutes and a few pantry staples, but a dozen friends are on their way over. What will you ever do? Allow me to present the simple puff pastry tart. It’s made in three steps: prepare ingredients, assemble ingredients, bake ingredients. Despite its simplicity, it’s elegant, versatile and packed with layers of flavor. Don’t believe me? Come put it to the test and try three different variations in this class led by Ava Collins.

Join Sommelier Candace Beaucar-Need as she covers all the basics of wine tasting etiquette and principles. Curious why the Pro’s do what they do before tasting what’s in their glass? This class will set you up for success at your next wine event!

Looking for a simple introduction to classic sourdough loaves? We got you. From rotating instructor Madeleine Gonin, this sourdough recipe baked in a steamy oven yields a delightfully tender crust. It’s perfect for mix-ins, and better yet, probably one of  the most straightforward sourdough recipes you’ll ever find. Madeleine will discuss sourdough do’s and don’ts with an emphasis on creating and nurturing starter. Consider this your sourdough bootcamp. We hope to see you there!

Focusing on building off topics and skills covered in Knife Skills Part 1, this part 2 class is designed to refine your skills and introduce you to specific, elevated types of cuts. We’ll discuss and practice julienne, brunoise, chiffonade and more. We’ll also cover basic sharpening protocols. Knife Skills Part 1 is recommended, but not required.

Join Executive Chef Dan Thomas from the Elm as he walks you through homemade pasta. You will practice with both a traditional hand-crank pasta machine and rolling the dough by hand. Agnolotti is a folded and pinched pasta that can be stuffed with a variety of cheesy (or not!) fillings. In this class, we will focus on one filling and a variety of finishing sauces.

Sharpen your knife skills with an hour of introductory curriculum focusing on knife styles and shapes. Have an opportunity to demo different knives and learn when to use what kind of knife. You’ll put the reasoning behind these decisions to practice.

Join Jami Scholl, a local health coach, as she discusses the principles and benefits of eating local. You will apply your new knowledge to create a frittata with local, seasonal produce and farm fresh eggs!