PLEASE E-MAIL MALINDA@PROFESSORCHEF.COM TO RESERVE YOUR PRIVATE COOKING CLASS.

DON’T FORGET TO LET US KNOW WHAT CLASS, WHAT DATE, AND  IF YOU ARE PAYING WITH A GIFT CARD INCLUDE THE GIFT CARD CODE.  IF PAYING WITH A CREDIT OR DEBIT CARD WE WILL NEED THE CARD NUMBER, EXPIRATION DATE, AND THE SECURITY CODE

ORDERS WILL NOT BE TAKEN OVER THE PHONE.

OUR HOURS OF OPERATION ARE SUNDAYS AT 1- 3:30 PM, MONDAY, WEDNESDAY AND FRIDAY 6:30 – 9 PM

PRICING UP TO 4 STUDENTS $275. UP TO 6 STUDENTS $350

AMAZING ASIAN         AVAILABLE DATES 1/24 3/24, 3/25, 5/1

You’ll learn how to create mouthwatering classic Asian dishes, such as Crab Rangoon, Chicken Satay, Beef Teriyaki, Fried Rice and Hunan Vegetable Stir fry. Say goodbye to your takeout guy! Thanks to Chef Phil Griffin, who will get you chopping dicing and stir frying up these Asian classics in your own home!

BACON, BACON, BACON.   OPEN DATES 2/26,

Imagine an entire menu that had bacon in every dish…well here it is!  We will be making  Bacon and Blue Cheese soup, bacon wrapped meat loaf cupcakes, and Bourbon and Bacon Brownies!!!

CRAZY FOR CREPES.   OPEN DATES 3/4, 3/6, 3/8

Did you know that crepes can be both savory or sweet? Join Professor Chef and demystify the crepe! Learn how to make the perfect batter, how to swirl the pan to achieve the correct form and thickness of the crepe and how temperature affects the outcome. In this class we will make appetizers, pastas, main dishes and deserts all using crepes! See for yourself how this hoity-toity dish can be an easy weeknight supper!

DINNER IN TUSCANY.  OPEN DATES 3/18, 3/20, 3/22, 4/22, 4/24, 5/20,

Even if you’ve never visited Tuscany’s sun-soaked hilltowns, silvery olive groves, or grain-filled plains, your palate shouldn’t be deprived of the sensuous delights of its famous flavors! Explore the rustic, traditional, simply fabulous food of Italy’s Tuscan region. Imagine you’re in the hills of Tuscany as you learn to make these amazing authentic dishes. On the menu: Sweet Potato Gnocchi with Brown Butter Sage Sauce, Roasted Cornish Game Hens with Pancetta, Sauteed Escarole and Pine Nuts, and Tuscan Apple-Nut Cake

DINNER WITH JIMMY BUFFETT. OPEN DATES. 6/2, 6/3, 6/5, 6/7

Jimmy would have loved this menu! Our menu will include: Fried Plantains, Tequila and Lime Shrimp, Jamaican Jerk Pork tenderloin with a ginger BBQ Sauce, Jamaican Rice and Peas(beans!), and Who put the Lime in the Coconut Pie

DINNER WITH JULIA CHILD.   OPEN DATES 3/11, 3/13,

Julia Child was one of America’s greatest, most influential teachers. Long before “celebrity chefs” existed, she influenced us to change the way we cook and eat. Home cooks around the globe have mastered some of Julia’s recipes, watched her shows on TV, heard her voice in their head when flipping an omelet, or may simply recognize her name. The Menu: Coquilles St. Jacques a la provencale, (Scallops and cream), Boeuf (Beef) Bourguignon, Crepe Suzette

DOWNTON ABBEY OPEN DATES 4/3, 4/5

Together, we’ll prepare a 3-course menu of delicious, original recipes from the 1920’s You will be able to reproduce and wow your friends and family by preparing these elegant dishes for your next party! Menu: Crab Canapés, Apricot Stuffed Pork Tenderloins, Château Potatoes, Carrots with Lemon Cream and Floating Islands with Lemon-Scented Custard Sauce and Raspberries

HAND CRAFTED PASTA AND SENSATIONAL SAUCES. OPEN DATES 4/7, 4/8, 4/10, 5/13, 5/15, 5/17

Learn how to prepare fresh pasta in this very hands on class, you will not need a machine, but some wooden tools!We will guide you through the steps of creating your very own pasta dough shapes and sauces MENU: Corzetti (little coins) with a Mushroom Ragu; Orecchiette with Sausage and Red Peppers, Cavatelli with Spinach and Prosciutto.

PERFECT PIZZA!     OPEN DATES 1/29 5/8, 5/10

You will learn how to make Authentic Neapolitan pizza dough, how to form and stretch your dough.  Creative toppings beyond your basic pepperoni and cheese!  We will also make focaccia and pita bread! Ideas for a DIY Pizza Stone that won’t break your budget so you can turn your home oven into a brick oven.

Spectacular Sous Vide Steak with Bernaise Sauce. OPEN DATES 4/15, 4/17, 4/19

First developed in France, sous vide cooking is long respected by gourmet chefs for its reliability and improved food quality. French for “under vacuum,” it’s an easy, safe and virtually foolproof way to prepare delicious and healthy meals. Sous vide involves slow cooking vacuum-sealed food at a consistent, low temperature, this locks in flavors and all the delicious juices of your meats, seafood and more. Chef Phil will show you how just a little bit of seasoning before and then a quick finishing off of your food after will give you restaurant-quality results every time. MENU: Tequila and Lime Shrimp. Steak with a Bernaise Sauce,  Buttery poached potatoes and carrots and for dessert a Kahula Butterscotch Cheesecake with a ginger snap crust in mini mason jars!