Chelsi Tangman of Bloomington’s very own The Bishop Bar is dropping in to help you refresh your mocktail game. A new season is here, and it’s time to lean into berry, floral and herbal flavor profiles. Chelsi will teach you specific recipes, as well as skills like techniques for pairing flavors and textures, how to extract flavors from herbs, and tips for using barware equipment like shaker tins and muddlers. We’ll also taste test and discuss some new zero proof distilled beverages.

Demonstration style class with Chelsi. You’ll enjoy multiple mocktails during the span of class and leave with recipes. Not into mocktails? We’ll send ya home with spirit pairing suggestions and instructions.

Pizza Monkey, (@pizzamonkey4good) is a local husband-wife team who have turned their love of pizza and food into a way to give back to the Bloomington community. Since 2023, Rod and Juliana have been hosting once-a-month-or-so pop ups offering killer from-scratch pizzas. Every pizza “sold” is really just a donation to a local food-related non profit. How cool! This afternoon 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 don’t want to miss this one.

Demonstration and active participant style class with Pizza Monkey. You eat pizza and leave with dough to bake up at home.

Join us for a tasting of eight delicate wines that pair with sunny spring weather, picnic-ready snacks & recipes, and good company galore. An evening of what we believe in the most— gathering, learning and tasting. Come for a date, come to learn about wine, come to get inspired for a picnic, come to mingle, come to taste. You’re invited In the Kitchen!

Wine tasting event hosted by Ava and Jason, our dear go-to wine aficionado. Doors open 6:30. We personally recommend considering this your evening meal.

—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.

—CLASS IS SOLD OUT— Classy, creamy, tangy, sweet with a pop of fruit and overwhelmed with the buttery bite of from-scratch crust— now that’s a tart. These treats really aren’t that challenging, but Harmonie Benson, a Bloomington local who has studied pastries in France, is here to help you nail that filling and crust. In this class she will feature lemon creme and berry, as well as chocolate raspberry tarts, two flavors to serve all spring long. You’ll learn the entire process and leave with the confidence to make them again at home.

Hands on class with Harmonie Benson. You leave with tarts!

A classic Italian dish made with Arborio rice, stock, some wine and herbs, risotto packs flavor and texture without requiring much prep. It’s a versatile recipe that can use up whatever you’ve got in the fridge— add dairy for a creamy kick, try those almost-expired greens for nice color and earthiness, top off with baked protein, etc, etc. As you can see, it’s flexible, and as such, we will use this recipe as a way to teach:

• How to (safely) break away from strictly adhering to recipes

• Proper reduction and deglazing technique

• All about rice! Short grain, long grain, heirloom variations, sustainability

Demonstration and hands-on style class with Ava. You’ll get to eat risotto and work with others to build a flavor profile.

—CLASS IS FULL— Sourdough is cool and all, but the baking world is big and bold, with thousands of traditions as well as delicious, rebellious variations. The phenomenal chef behind B-town’s favorite pastry subscription, Sugar Hiccup, is hosting a class of multiple recipes and multiple skills In the Kitchen for all you baking fiends. Novices and advanced bakers alike can enjoy an afternoon of good company and even better treats. You’ll leave with everything you make.

Specific recipe information coming soon. You leave with a box of baked goods. Class instructed by Erika Yochum.

This tasty event is perfect for date night, or come solo and socialize with us over fabulous food. Tonight 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, pickled veggies, dips and crackers. If you’re not a charcuterie expert, don’t worry, your hostess will be around to answer questions, help with plating and share all about our premium ingredients. Come kick off the weekend with us!

Hands-on event with Ava. We personally recommend considering this your evening meal.

Spring has returned and patio brunch season is just around the corner. Whether it’s for Easter, Mother’s day, girl’s afternoon, whatever— a good quiche is the cornerstone of a lovely, expansive breakfast. The trick is developing a flaky crust that doesn’t soak up your egg mixture and turn soggy. Quiche lorraine is a famous French preparation with crispy bacon, but a veggie-forward blend with greens and herbs can be a crowd-pleasing delight. We’ll practice both! Come learn how to nail this staple recipe anytime at home.

Active participant style class with Ava. You’ll leave with your own quiche!

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…

Unlike our frequent pre-sale tastings, this all-inclusive wine event is educationally focused and designed to engage all your senses. Andrew will lead you through an informative compare/contrast style tasting of “old” and “new” (if you don’t know what this means, it’s totally okay!) style wines. Your tastings will be paired with a variety of small appetizers. Come gather, taste and learn with us over good wine and good company this evening.

Looking for some St. Patrick’s day fun? This all ages event will teach you how to bake excellent sugar cookies, plus fun fruity twists to add to your recipe collection. We will decorate cookies of all spring shapes including dragonflies, frogs, clovers, flowers, bees and butterflies. Children under 4 years of age do not require a ticket, but they must be accompanied by an adult who has one. Come for fun or in search of a decorating challenge!

Active participant class with Mo Chase and Ava Collins. You leave with half a dozen cookies beautifully decorated by you!

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!