Upcoming classes and events
Weeknight's Inspired: Sausage, Orecchiette & Kale Soup
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.
Thanksgiving Sweets with Local Baker Morgan Chase
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!
Weeknight's Inspired: Roasted Tomato & Pepper Soup... and Cheddar Crostinis
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.
Active-participant style class with Ava. You’ll work in groups to complete the recipe start-to-finish in class.
Turkey Pot Pie
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!
Private Event
In the Kitchen is booked today for a private event! If you’re interested in letting us host for you, please see the hosting tab above, located after “Ethos.”
Sourdough Bootcamp
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!
Tinned Fish Night!
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.
A Witch's Brew - Tea Blending Class
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.
Italian Tasting and Cookout
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.
Bubbles and Bouquets - A Sip and Design Brunch
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.
Weeknights Inspired - Roast Chicken
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!
Knife Skills Part Two
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.
Knife Skills Part One
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.
Build Your Own Charcuterie Adventure
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!
Herbs Crash Course - Why and How to Make the Most of Nature's Gift
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.
Spanish Wine Basics
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!
Easy Entertaining - Puff Pastry Tarts Edition
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.
How to Taste Like a Pro
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!
Steam-Baked Sourdough
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!
Knife Skills Part Two
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.
Agnolotti (fresh pasta) with Dan Thomas from The Elm
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.
Knife Skills Part One
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.
Growing and Eating Local - Frittata Edition
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!
Knife Skills Part Two
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.
Knife Skills Part One
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.