Classes
Enjoy an evening of hands-on learning with In The Kitchen cooking classes. We emphasize the use of seasonal, local and organic produce. Our menus range from season-based fare, special vegetarian classes to basic skills classes. Kids classes typically are held in the afternoons, while adult classes are held in the mornings and evenings. Classes include a meal prepared by YOU, knife skills and bits of culinary wisdom.
At the end class, we sit down in the dinning salon and toast each other and our culinary efforts and enjoy a home-cooked meal!
In The Kitchen is a culinary adventure that is sure to have you coming back for seconds!
In the Kitchen is proud to partner with BriarPatch Co-op Natural Foods Community Market offering a 10% class discount to Owners/Members!
Read what students have to say.
Wednesday, May 22nd
Sushi and Spring Roll Tutorial (CLASS FULL)
6-8:30pm
$45
Learn recipes for several ingredients and sauces for vegetarian sushi rolls and fresh vegetable spring rolls, and then learn the unique techniques to getting these wrapped up tight. Tuition includes organic ingredients and a complimentary bamboo sushi mat. Presented by Mielle Chenier-Cowan Rose, natural foods chef and author of “Piece of My Heart: A Collection of Vegan Recipes and Cooking Techniques.”
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Thursday, May 23rd
Indian Curry and Cuisine with Kayla Wexelberg
6-8pm
$35 / $30 Co-op owners
Come enjoy learning the history and health benefits of Indian spices with a hands-on cooking class making Indian curry, flat bread, and yogurt. Discover the rich significance in each bite and why Indians hold true to their cooking traditions. Leave with a full belly and recipes to take home. Teacher Kayla Wexelberg is a Culinary Anthropologist, having studied food culture in India and enjoys sharing what she has learned.
To register, call Mellisa at 272-5333 x129.
Saturday, May 25th
Beyond Salt & Pepper: Forty Fabulous Flavor Enhancers
Demo, Book Signing, and Cooking Class
10 – 10:30 am Free Cooking Demo
10:30 – 11:00 am Free Book Signing
11:30 am – 2:30 pm Cooking Class $45
Beyond Salt & Pepper: Forty Fabulous Flavor Enhancers
Join authors C.L. Haney and Bonnie Keast as they share folklore, innovative recipes, and creative tips for incorporating forty herbs and spices into everyday foods.
We have three special events for you! At 10:00 am we will have a free Cooking Demo: Learn to Make Spiced Nuts! At 10:30 we will have a free Book Signing: Hear the Authors Read Funny and Interesting Stories about Spices! And from 11:30 am – 2:30 pm we have a Cooking Class: Learn to Make Cauliflower Popcorn, Poppy Seed Noodles, Spring Pea Melange and More!
Register by calling Nancy at 530-273-5170 or nancy@nancyshanteau.com.
Tuesday, May 28th
Vegan Baking Fundamentals: Cookies, Brownies and Candies
5-7pm
$45
Learn how to bake all of your favorite desserts and treats without eggs or dairy. By learning the techniques of using simple vegan substitutions where you would normally find butter, dairy or eggs, you will be delighted to find that your favorite desserts and baked goods can be made deliciously vegan. This is the first of a series of 3 “sweet” classes with Vegan Chef and owner of Angelfood Vegan Treats, Rebecca Frye. They include excellent recipes for a large assortment of cookies, brownies, cakes, pies scones, and more. Each class will feature at least one gluten-free recipe and we will discuss the use of natural sugar substitutes as well. Other classes:
Monday, 6/17 Class 2- Scones, Muffins, Sweet Breads and Pancakes
Monday, 7/22 Class 3- Cakes, Cupcakes, Pies and Cheesecake
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Wednesday, May 29th
Raw Food Basics
6-8:30pm
$50
Just in time for summer, learn easy ways to integrate fresh raw foods into your diet. Learn about raw vegetable “pasta” and “hummus”, summer soups, innovative raw wraps, breakfast porridges, and how to ferment nut and seed pastes to make cheesy dips and spreads. Tuition includes organic ingredients and a complimentary nut mylk bag so you can replace additive-laden boxed “mylks” with pure homemade nut mylk. Presented by Mielle Chenier-Cowan Rose, recently transplanted from the Bay Area where she helped develop the raw food restaurant phenomenon Cafe Gratitude.
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Thursday, May 30th
Think Global, Act Local – International Vegan Dishes
With Lucinda
6-8pm
$35 / $30 Co-op owners
Spring into the new season with a lighter diet. Dishes you will learn to make include a Spicy Thai Vegetable Wrap, Southwestern-style Tempeh Tacos, and Cinnamon-scented Chickpea and Lentil Tagine with a Lemony Quinoa Tabbouleh.
To register, call Mellisa at 272-5333 x129.
Saturday, June 1st
The Art of Real Food Summer Season
with Joanne Neft and Laura Kenny
11am-1pm
$45
Join us at In the Kitchen for a very special cooking class featuring famed authors and cooks, Joanne Neft and Laura Kenny who will cook and discuss recipes from their book, The Art oF Real Food….seasonal recipes for each week of the year.
Joanne and Laura will show how to make some seasonal recipes that feature local produce. We will enjoy a lunch meal at the end of class.
This class will feature cast iron cooked pizzas with seasonal toppings and delicious seasonal berries.
Joanne’s philosophy, “Real food, born from soil and raised lovingly by a genuine farmer- means we’re realizing we don’t need experts or magic to manage our diets. “
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Monday, June 3rd
Under the Sea: Delicious and unique ways to prepare the perfect fish!
6-8:30 pm
$45
Cooking fish can feel like a mystery sometimes……how to prevent from over cooking it, how to season it and how to make it INTERESTING! I am excited to offer this new class that focuses on my favorite ways to prepare and enjoy fish!
We will make:
Fish tagine with potatoes, tomatoes and olives- made in the Moroccan tradition, this dish features tantalizing spices and best of all you can do it in a cover pan!
Merluza en salsa verde- a basque dish that uses white fish, clams and peas
Romesco de Catalan- A fish stew with peppers, almonds and saffron
Email or call Wendy at 478-0669 or info@inthekitchennc.com
Friday, June 7th
4 Course Fancy Italian Dinner Party with Georgia
6-8:30pm
$45
Join Georgia to learn this four course fancy dinner party menu to crossover seamlessly from spring to summer. Plenty of do-ahead items and simple preparations with enough technical flair to impress your friends and neighbors.
• Salad of fennel and arugula with marmelade vinaigrette
• Parchment baked potato packets with gorgonzola cheese
• Herbed roast pork tenderloin with a cherry and roasted cipollini onion compote
• Asparagus and braised leeks with toasted almonds and meyer lemon zest
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Wednesday, June 12th
Ayurveda Cooking for Busy People
5:30-8:00pm
$45
Do you work full time or travel but want to have healthy home cooked meals that are satisfying? With kitchen less cooking, I will show you how to effortlessly and quickly make meals no matter where you are. Using a stainless steel rice cookers and a food processor, we’ll make a six course meal with whole grains, legumes, vegetables, and for non-vegetarians- chicken and fish. We’ll add chutney, a yogurt drink, and bread to complete the meal.
I’ll also share Ayurvedic tips for cooking protein rich vegetarian meals, how to beat sugar cravings, how to eliminate toxins, make custom spice masalas + other Ayurvedic basics.
6 course organic meal included!
This course is taught by Bonita Carol, with over 23 years as an Ayurveda Health Practitioner of the Shaka Vinnasa Lineage. Bonita is an Ayurveda Practitioner and Shadow Talk facilitator in Nevada City and Instructor at Healing Arts Institute.
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Saturday, June 15th
Cooking Perfect Eggs
10:30am – 12:30pm
$45
Eggs are a staple food in most kitchens that are versatile but also daunting for many cooks. Getting them just right is a skill and this class will show you how it’s done. Join local chef, Jes Taber, for a deliciously educational class on the ins and outs of cooking perfect eggs. Learn the different ways to cook with eggs through a variety of tasty dishes including:
-making perfect soft, medium, and hard boiled eggs
-poached eggs
-early summer salad with egg-based dressing
-seasonal frittata
Monday, June 17th
Vegan Baking Fundamentals: Scones, Muffins, Sweet Breads and Pancakes
5-7pm
$45
Learn how to bake all of your favorite desserts and treats without eggs or dairy. By learning the techniques of using simple vegan substitutions where you would normally find butter, dairy or eggs, you will be delighted to find that your favorite desserts and baked goods can be made deliciously vegan. This class will include excellent recipes for a large assortment of baked goods plus at least one gluten- free recipe and we will discuss the use of natural sugar substitutes as well.
Join this “sweet” class with Vegan Chef and owner of Angelfood Vegan Treats, Rebecca Frye.
Other class:
Monday, 7/22- Cakes, Cupcakes, Pies and Cheesecake
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Monday, June 24th
Italian Dinner Party with Georgia Gross
6-8:30pm
$45
Come join Georgia and learn to prepare this amazing Italian dinner party. This Italian themed dinner has many ingredients and components-plenty of opportunities for others to help and have fun! Two cold dishes and one warm make it a great menu for a summer evening.
• Heirloom melon, cucumber, and snow peas with a mint-lime vinaigrette
• Salad of white beans and celery with balsamic glazed radicchio
• Risotto with sweet corn, green beans, tomato concasse, and fontina cheese
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Tuesday, June 25th
Culinary Anthropology: Explore the world of spices with Kayla Wexelberg
6-8pm
$45
Come join Kayla Wexelberg in an adventure of the spices that make up this wonderfully tantalizing global food pallet. There is so much to understand from spices. Spices can help with ones physical health, emotional health and even spiritual health. They are all so unique and present in foods all over the world. Kayla will help you learn to intertwine more spices into our generally bland English based American diet. You will leave class with recipes, a list of spices and their health benefits as well as eat a yummy “spicy” meal!
Meal will include:
Rosemary, Sage and Oregano tea
Cumin, masala spiced kebabs(both veg and meat) resting on a bed of fennel rice and sautéed greens
Chamomile, damiana pear tart for dessert
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Monday, July 15th
Summery Southern Italian Dinner with Georgia Gross
6-8:30pm
$45
Join Georgia and learn how to make these delicious authentic Italian recipes that are inspired by the bounty of the summer garden. This is a four course Southern Italian buffet style menu of cold or room-temperature foods that can be prepared early in the day and easily assembled for a late lunch or early dinner.
• Cold Spinach soup with lemon
• Chicken salad with citrus-chive vinaigrette, celery, toasted pecans, and plums
• Oven Roasted Tomatoes and summer squash with fresh herbs and shaved parmesan cheese
• Pasta alla Norma (eggplant, tomato, and basil)
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Tuesday, July 16th
Culinary Anthropology: What is Culinary Anthropology with Kayla Wexelberg
6-8pm
$45
What is Culinary Anthropology? Why is it important for us to preserve food traditions? How are they dying? How can we help them stay alive and create new one in areas where they may not exist?’
This class includes both a hands on cooking class as well as a mental expansion on the food world we witness today. We will cook a meal based on our local food traditions as well as dive deeper into the food cultures we all come from and others we’ve experienced. Leave with a full belly, tips and recipes, and a drive to learn how to be an active cook in preserving your own food culture.
Traditional, seasonal and local meal to be announced!
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Monday, July 22nd
Vegan Baking Fundamentals: Cakes, Cupcakes, Pies and Cheesecake
5-7pm
$45
Learn how to bake all of your favorite desserts and treats without eggs or dairy. By learning the techniques of using simple vegan substitutions where you would normally find butter, dairy or eggs, you will be delighted to find that your favorite desserts and baked goods can be made deliciously vegan. This class will include excellent recipes for a large assortment of baked goods plus at least one gluten- free recipe and we will discuss the use of natural sugar substitutes as well.
Join this “sweet” class with Vegan Chef and owner of Angelfood Vegan Treats, Rebecca Frye.
To register, email or call Wendy at 478-0669 or info@inthekitchennc.com
Mondays, August 5,12,19,26
The Paleo Diet for Total Health and a Longer Life Class Series with Pauli Halstead
5:30-8:30pm
$150 for all 4 classes
Pauli Halstead, author of Primal Cuisine, Cooking for the Paleo Diet, will teach why the primal diet of our ancestors is the most successful from an evolutionary standpoint and the diet that we will thrive on today. Eliminating grains and focusing on protein from exclusively grass-fed meat, wild fish, healthy fats, non-starchy organic vegetables, nuts, seeds & berries as key to the primal diet.
The class is designed to help anyone with dietary issues such as obesity, diabetes, hypoglycemia and gluten & casein intolerance. The class is a ‘nutrition’ class. There will be ‘tasting’ of food.
Class 1. The Paleo Diet for Total Health and a Longer Life
Class 2. The Big “Fat” Lie
Class 3. Weight Loss Myths
Class 4. Nutrients for Mental Health
Pre-Registration required. Email or Call Pauli cuisineforwholehealth@gmail.com 925-695-6239 or Wendy info@inthekitchennc.com 530-478-0669.
Private Classes
In The Kitchen offers private classes for groups of 6 or more. Private classes are a great way to celebrate birthdays, bridal showers, team building events, or just getting friends together!
Some possible classes to choose from are
French
Indian
Sushi Making
Soups and Stews
Appetizers and Apertifs
Classes are $50/person and as always, include a meal at the end of class!
Feel free to bring you own wine to enjoy with dinner.
Book your class in advance and have your choice of dates!
Cancellation Policy: If you need to cancel or reschedule your class, you may do so as long as this is up to 48 hours before the class. Students are requested to notify In The Kitchen via email with any cancellation requests. Please let us know the date and class title, and if you wish to receive a makeup for a future class, or a refund. If it is past the 48 hour mark and you find that you cannot attend, you will still receive the class recipes but your tuition/option to reschedule will be forfeit. Please note: You may always send someone in your place!