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November Classes December Classes |
214-361-5754
Classes listed below may sell out or become cancelled. Please call the
Cooking School for the most up to date information regarding
schedules and class availability.
Sat., Oct. 1, 10 am – 12:30 pm (Hands-On)
Hands-On Basics: Knife Skills
CM Cooking School Staff
In this fun, hands-on class, practice slicing and dicing and learn to julienne and chiffonade like a pro. Our instructors will reveal the characteristics of a well-made knife, how to sharpen and realign the knife blade and how to position your hands to avoid those nasty nicks. All equipment is provided, and participants qualify for a 10 percent discount off the purchase price of Wüsthof knives the day of the class. The results of your efforts become a buffet dinner. Menu includes Tomato Sauce with Olive Oil, Chopped Vegetables, Rosemary & Pancetta over Pasta; Seasonal Green Salad with Vinaigrette; and Citrus in Blackberry Syrup. $55
Sat., Oct. 1, 5:30 – 9 pm (Hands-On)
Food & Film: "Fried Green Tomatoes"
CM Cooking School Staff
Step back in time, when the Whistlestop Cafe was the social center of a small town in the South, and the food was truly local and based on sustainable farming. Not only will you polish your cooking techniques (smoking, frying and baking), but you’ll enjoy two classics: a great movie and a delicious Southern menu. Menu includes Salad of Fried Green Tomatoes; Barbecued Ribs & Pork Loin; Corn Pudding; Three-Bean Salad; Company Biscuits; and Seasonal Fruit Pies served with Homemade Honey Ice Cream. $55
Sun., Oct. 2, 2 – 4:30 pm
Global One-Dish Wonders
Sally Bernstein
Culinary Instructor & Editor-in-Chief, Sallys-Place.com
After reviewing restaurants for the Houston Post for eight years, Sally started her food and travel website, Sally’s Place, in 1994. The website hosts millions of visitors who want the inside scoop on the best of everything food related: restaurants, chefs, recipes, books, travel, lodging and more. As an in-demand cooking school teacher in Northern California, Sally’s accomplishments include expertise in a number of cuisines. In this afternoon’s class, she will touch on several different cultures with the unifying theme being one dish. Menu includes Spanish Paella; English Shepherd’s Pie; Greek Moussaka; and French Beef Bourguignone. $55
Mon., Oct. 3, 6:30 – 9 pm
Oktoberfest: A German Feast
Carol Ritchie
Culinary Instructor & TV Host
The Oktoberfest in Munich is the biggest public festival in the world. With attendance at about six million people, lakes of beer and hundreds of thousands of sausages are consumed. We can’t accommodate that sort of crowd, but will have just as much fun as Carol, the cooking expert for NBC-5 and host of her own cable show, “Cookin’ with Carol," demonstrates German favorites in tonight’s class. German beers will be paired with each course. Menu includes Sauerkraut & Sausage simmered in German Beer; Crispy Potato Pancakes; Sauerbraten with Homemade Spaetzle; and Black Forest Torte. $55
Tue., Oct. 4, 6:30 – 9 pm
Dallas Dish
The Junior League of Dallas
& CM Cooking School Staff
Dallas Dish, the latest cookbook from local chefs and the Junior League of Dallas members, features an exciting collection of mouthwatering recipes for family dinners, at-home entertaining and gift-giving. Building on their reputation of cookbooks you need to own, League members triple-tested the 280 recipes and include beautiful photographs of many of the prepared dishes. Features include "cooking basics," with options to enhance the results with a “Texas twist” or gourmet flair. Sales of Dallas Dish will benefit the Junior League of Dallas, whose community projects range from health care (the Baylor Healthcare System Foundation, Ronald McDonald House) to education (Booker T. Washington High School, Dallas Museum of Art) and beyond. Join us as League members discuss the recipes, a little Dallas history and the motivation behind this great addition to your cookbook collection while our staff prepares seasonal samples from the pages of this hot-off-the-presses book. $65 (includes one copy of Dallas Dish)
Wed., Oct. 5, 10 am – 12:30 pm (Hands-On)
Hands-On: Now That’s Cookin’ – Bacon
CM Cooking School Staff
Who can resist the aroma of bacon cooking? It always draws a crowd, whether it is traditional American bacon or thinner and meatier Italian pancetta. We’ll fry, microwave and bake American bacon to compare the results and then make some of the crowd-pleasing dishes that rely on bacon as an essential ingredient. Menu includes Shrimp BLT with Avocado & Picante Mayonnaise; Warm German Potato Salad; Crisp Pancetta Baked Pork Fillet; and Quiche Lorraine. $50
Wed., Oct. 5, 6:30 – 9 pm (Hands-On)
Hands-On Basics: Savory Tarts & Pies
CM Cooking School Staff
With crusts or without, filled with meat, seafood, vegetables or a combination, savory tarts and pies are a wonderful addition to your repertoire. Used as hors d’oeuvres, appetizers, main courses or side dishes, they provide interest on the plate and to the palate. Menu includes Ricotta, Spinach & Smoked Salmon Phyllo Tart; Chicken, Leek & Mushroom Pie; New Potato Galette with Crème Fraîche & Olives; and Cajun Hand Pies. $50
Thu., Oct. 6, 6:30 – 9 pmFired Up!
Jeff Blank, Guest Chef
To reach Hudson's on the Bend requires a bit of a drive from Austin toward scenic Lake Travis, but you'll forget about the mileage when you experience Chef Jeff Blank's frenetically creative cuisine. Chef Blank, known around the nation for his "fearless" spirit in the kitchen, takes delight in marrying complex, unheard-of-before flavor combinations. The restaurant's ever-changing menu features exotic meats like buffalo, ostrich, elk, antelope – even rattlesnake – intriguingly matched with Blank's surprising sweet/savory sauces. Since opening the rustic yet elegant Hudson's in an historic limestone farmhouse in 1984, Jeff has been nominated for the "Tribute to James Beard" award, and his restaurant has been named one of the 50 best in the nation by Conde Nast Traveler magazine. Let Jeff's bold culinary adventures fire up your own imagination. Menu includes Duck Diablos (Smoked Duck Breast with Jicama, Jalapeño & Balsamic Vinegar-Marinated Figs wrapped in Applewood-Smoked Bacon with a Red Chile Glaze); Hot & Crunchy Avocado atop a Mango-Jalapeño Aïoli with Ancho Highlights; Premium Angus Gold Tenderloin of Beef in an Espresso Chile Rub with a Shiner Bock Beer Blanc served with Green Chile Smashers; and Passion Fruit Pie. $65
Fri., Oct. 7, 11:30 am – 12:30 pm
Learn @ Lunch: Broiling
CM Cooking School Staff
Because of the crisp exterior and moist interior created by high heat, food cooked under a broiler usually tastes richer than items that have been baked. Join us for this fast-paced, one-hour investigation into the effects of broiling on various textures: a rich, cheesy sandwich; meat; and fresh fruit in a sauce. Menu includes Croque Monsieur (Broiled Ham & Cheese Sandwich); Mustard Coated Chicken; and Figs with Grilled Honey & Sabayon. $20
Fri., Oct. 7, 7 – 9 pm
Red Zinfandel
Claire Marlin
Marketing Manager, San Saba Vineyards
No, not the white Zinfandel that attained so much popularity in the 1980s. This class is all about red Zinfandels, primarily from California. Found to be related to vines in southern Italy, the grapes grow best in a warm climate on well-drained hillsides. Red Zinfandels are food-friendly wines, with berry flavors and a characteristic peppery finish. Claire comes to us with over 20 years of experience in the beverage industry and has served as a judge for Texas wine competitions, so she has the expertise to enlighten us concerning the state of Zin. Small plates will be served with the wines. $55
Sat., Oct. 8, 10 am – 12:30 pm (Hands-On)
Hands-On Basics: Asian Rolls & Dumplings
CM Cooking School Staff
The bright and lively flavors of Asian food have enjoyed incredible popularity over the last few years. Everyone seems to love dumplings and crispy or soft rolls. With an emphasis on fresh vegetables and quick cooking techniques, these items will have you in and out of the kitchen in no time. Menu includes Vietnamese Spring Rolls; Chinese Egg Rolls; Thai-Style Dumplings with Coriander Dipping Sauce; and Munn Gew Goong (Thai Shrimp Won Ton & Pork Meatball Soup). $50
Sat., Oct. 8, 6:30 – 9 pm (Hands-On)
Hands-On Making Friends in the Kitchen: The Art of the Grill
CM Cooking School Staff
Autumn should bring beautiful, cool, clear nights that are ideal for building a fire and enjoying the aromas of dinner cooking over an open flame. Cooking together can create instant friendships. You learn people’s strengths and share the delight of producing something together. So whether you are single, a couple or want to spend time with a friend, polish your techniques and expand your horizons in the kitchen. Perfect your techniques by grilling a large piece of meat, individual portions and something even smaller, so that you can master the art of outdoor cookery. Menu includes Tandoori Pork with Gingered Mango Salad; Molasses-Glazed Grilled Duck Breast with Spicy Sweet Potato Hash Browns; Peanut Barbecued Shrimp with Chayote & Red Pepper Salad; Autumn Salad with Walnuts & Dried Fruits; and Apple & Blackberry Crisp. $60
Mon., Oct. 10, 11:30 am – 12:30 pm
Learn @ Lunch: Panini
CM Cooking School Staff
In honor of 1492 and Columbus sailing the ocean blue, let’s celebrate the creation of panini. While traditionally Italian, these grilled sandwiches have been embraced wholeheartedly into our culture. In this one-hour lunchtime class, sample a sandwich with traditional ingredients, a fusion masterpiece and a creation that serves as dessert. Menu includes Sautéed Mushroom, Prosciutto & Talegio Panini; Spicy Tuna Panini; and Sweetened Ricotta & Dried Cherry Panini. $20
Mon., Oct. 10, 7 – 9 pm (Hands-On)
Hands-On: Thinking Like a Chef with an Italian Flair
Jamie Samford
CM Executive Chef
Many of you have enjoyed our Shop the Market with the Chef evenings, in which you learn how to create meals from the aisles of fresh produce, seafood and meats here in the store. This class will take you beyond the basics, resulting in menu decisions based upon the freshest ingredients with a high-quality twist and an Italian accent in honor of Columbus Day. Some of the more exotic, seasonal ingredients available in the store will be included on the menu along with tips on flavor combinations, pairing food and wine and menu creation. $75
Tue., Oct. 11, 6:30 – 9 pm (Hands-On)
Hands-On Seafood 101: Basic Cooking Techniques
Norb Erasime
CM Seafood Manager
Dean Liesenflet
CM Cooking School Instructor
Expose yourself to a variety of techniques for cooking seafood: grilling, steaming, frying and simmering. Each one has its advantages; the results are distinctly different but all delightful. Dean and Norb will introduce you to the diversity of seafood available at Central Market and recommend which techniques are best suited to your favorites. Menu includes Grilled Shrimp & Chayote Salad with Chile-Garlic Dressing; Scallops, Corn & Basil steamed in Foil; Tempura Fish with Chile Salad; and Spicy Clam Chowder. $60
Wed., Oct. 12, 6:30 – 9 pm
An Autumn Dinner Party Menu
Anne Legg
Culinary Instructor & Consultant
Anne, cooking teacher extraordinaire, has captured the essence of autumn in this seasonal menu. Just imagine presenting this delicious meal to guests on an evening with a nip in the air and a log in the fireplace. As always, Anne will thoroughly explain each technique, offering options along the way. Menu includes Handmade Gnocchi with Stilton Cream; Autumn Greens with Bacon & Pomegranate; Quail with Avocado, Figs & Port Pan Sauce; Sweet & Sour Roasted Cipollini; and Black Walnut Tart with Crème Chantilly. $55
Thu., Oct. 13, 10 am – 12:30 pm (Hands-On)
Hands-On Floral 101: Autumn Bouquets
CM Floral Department
As you shop the aisles of the store, you can’t help but notice the bright and beautiful floral displays. Spend a morning with the experts from our Floral department, creators of those seasonal bouquets, to learn the secrets of constructing a great arrangement. They will review complementary colors, demonstrate how the container affects the shape of the arrangement and introduce you to the use of pumpkins, gourds and squash as an integral part of your theme. Then you’ll be coached through creating your own bouquet of seasonal flowers to take home. $45
Thu., Oct. 13, 6:30 – 9 pm (Hands-On)
Hands-On Basics: Enchiladas
CM Cooking School Staff
A staple on many menus and a favorite of young and old, enchiladas are a snap. Learn how to make these tasty treats at home to the delight of family and friends. We’ll even show you how to make the rice and beans that go with them! Menu includes Enchiladas Rancheras; Stacked New Mexican Enchiladas with Chicken, Chiles & Cheese; and Spinach Enchiladas. $50
Fri., Oct. 14, 10 am – 12:30 pm (Hands-On)
Hands-On Basics: Cozy, Comfy Casseroles
CM Cooking School Staff
Delicious, easy to prepare and hearty enough to serve alone, casseroles can be vegetarian, seafood or meat filled. The combinations are endless, but we’ve chosen a few from the many to help you expand your repertoire. You won’t be able to wait to try these new twists on old favorites. Menu includes Chicken Tetrazzini; King Ranch Casserole; New Orleans Crabmeat Casserole; and Bread Pudding. $55
Fri., Oct. 14, 7 – 9 pm
Party Wines
Beat Kotoun
Area Manager, Kobrand Corporation
So many wines are enhanced by a proper pairing with food: the tannins diminish, the acids become less prominent or the nuances are brought to the forefront by the complementary or contrasting seasonings, cooking method or characteristics of the food itself. This is a delicate balance, and perfection is not always achieved, even by professionals. Unfortunately, the reverse is also true: a truly bad match of wine and food can ruin the flavors of one or both. So what to do when you are entertaining? A variety of food, with an abundance of flavors, can make it impossible to match each item to the proper wine to ensure that your guests are not subjected to a bad experience. Beat, one of our most popular instructors, will solve this dilemma while suggesting wines that you may want to store away for the upcoming holiday season. $55
Sat., Oct. 15, 10 am – 12:30 pm (Hands-On)
Hands-On Basics: Sauces
CM Cooking School Staff
The basis of great cooking, sauces are served with vegetables, meats, seafood and fruits. Not restricted to enhancing savory foods, they are the crowning glory of many desserts. Your dinners at home will never be the same after you learn these sauce basics and the infinite number of variations that can be created from them. Menu includes Homemade Mayonnaise; Hollandaise; Bèchamel; Rich Brown Sauce; Velouté; and Crème Anglaise. $50
Sat., Oct. 15, 6:30 – 9 pm (Hands-On)
Hands-On Couples Night Out: The Art of the Grill
CM Cooking School Staff
Autumn should bring beautiful, cool, clear nights: ideal for building a fire and enjoying the aromas of dinner cooking over an open flame. Perfect your techniques by grilling a large piece of meat; individual portions; and something even smaller, so that you can master the art of outdoor cookery. Menu includes Tandoori Pork with Gingered Mango Salad; Molasses-Glazed Grilled Duck Breast with Spicy Sweet Potato Hash Browns; Peanut Barbecued Shrimp with Chayote & Red Pepper Salad; Autumn Salad with Walnuts & Dried Fruits; and Apple & Blackberry Crisp. $120 per couple
Mon., Oct. 17, 6:30 – 9 pm
Meatless Monday: Raw Foods
Cynthia Beavers
Chef, Pure Café
Chef Cynthia, a longtime proponent of raw foods, has recently opened the first raw foods restaurant featuring Texas organic ingredients. At Pure, she combines uncooked vegetables, fruits, soaked and sprouted nuts, seeds and grains to create a vibrant, incredible menu. Cynthia will discuss the advantages of raw cuisine to your energy level and health benefits as she shows you how to make the most of foods in their natural state. A five-course seasonal menu will be served. $55
Tue., Oct. 18, 6:30 – 9 pmPerfect Recipes for Having People Over
Pam Anderson, Guest Chef
These days the very word "entertain" makes most people cringe. In a recent Gallup poll, Americans ranked entertaining along with filing tax returns and visiting the dentist as the most stressful events in their lives. But have no fear; from the best-selling author of How to Cook Without a Book comes a whole new way to look at entertaining. Pam Anderson, with her latest, Perfect Recipes for Having People Over, shows that it's just a matter of perspective. She suggests that if you think of it not as entertaining but as simply having people over, you'll find comfort and success. Offering an array of dishes with broad appeal, she demonstrates that food is simply a means to the larger, more important end of bringing people together around the table for lively conversation, raucous laughter and deep connections that transcend the menu. Menu includes Lacy Cheddar Crisps; Creamy Cauliflower Soup with Saffron & Ginger; Rosemary-Scented Pork Loin Stuffed with Roasted Garlic & Dried Apricots with Port Wine Sauce; Twice-Baked Sweet Potatoes; Roasted Onions in their Skins; Just Right Cranberry Sauce with Ginger & Orange; and One Cake – Two Desserts (Yellow Cake with Raspberry Filling & Chocolate Glaze and Apple Upside-Down Cake) $65
Wed., Oct. 19, 11:30 am – 12:30 pm
Learn @ Lunch: Stir-Fry
CM Cooking School Staff
Quick to cook, easy to eat: stir-fries are the perfect subject for our one-hour lunchtime classes. We’ll demonstrate how to slice and dice, combine ingredients and have dinner on the table in minutes. Menu includes Turkey & Green Bean Stir-Fry with Peanuts; Stir-Fried Shrimp, Peas & Peppers with Sichuan Pepper Salt; and Glass Noodles with Spinach. $20
Wed., Oct. 19, 6:30 – 9 pm
Simple Autumn Meals
CM Cooking School Staff
Whether you are cooking for one or two or an entire family, no one has much time during the week to dedicate to cooking a full meal. Tonight we present menus that take from 20 minutes to an hour, from start to service, which should bring a smile to your face. The aromas emanating from your kitchen will certainly make the recipients happy. Menu includes Chicken baked with Spinach, Tomato & Mozzarella; Stir-Fried Pork with Shiitake Mushrooms; Parmesan Polenta with Garlic Grilled Vegetables; Spaghetti with Sun-Dried Tomatoes, Olives, Capers & Currants; and Roasted Salmon with Mustard. $55
Thu., Oct. 20, 6:30 – 9 pm (Hands-On)
Hands-On Sushi
Hui Chan
Chef/Owner, Hui Chuan’s Sushi, Sake, Tapas, Fort Worth
Hui Chan believes that food should be artistic, but uncomplicated. So master the techniques of rolling sushi with a variety of ingredients and polish your skills while taking in her expert knowledge and instruction. Menu includes Soba Noodle Soup; Texas Fried Oyster Sushi; Spicy Salmon Hand Roll; Rainbow Roll; and Tempura Roll. $60
Fri., Oct. 21, 10 am – 12:30 pm (Hands-On)
Hands-On: Fish Your Kids Will Love
CM Cooking School Staff
Convincing your children to eat the right foods can be challenging, to say the least. Spend some time in our kitchen creating these kid-friendly seafood recipes that, with a few garnishes, will appeal to the entire family. Menu includes Fish Tacos; Baked Italian-Style Fish Fillets; Tuna Melts; and Pasta with Grilled Shrimp & Fresh Tomato Sauce. $50
Fri., Oct. 21, 6:30 – 9 pm (Hands-On)
Hands-On Italian Basics: Lasagne & Rotolo
CM Cooking School Staff
First, we’ll make the dough, then roll out the flat pasta sheets and, finally, the fun begins! We’ll layer and fill, creating unusual and unusually delicious pastas. Menu includes Lasagna with Chard, Ricotta & Walnuts; Wild Mushroom Lasagna; Lasagna with Smoked Mozzarella & Tomatoes; and Rotolo with Spinach & Ham $50
Sat., Oct. 22, 10 am – 12:30 pm (Hands-On)
Hands-On Workshop: Presentation Skills
CM Cooking School Staff
We all know that we eat with our eyes – food that is presented attractively is more enticing than that just dumped into a bowl or dropped onto a platter. And the art of presentation is just that – something that needs to be practiced to be perfected. There is no cooking involved this morning, but you’ll work in the kitchen with our instructors to improve your presentation skills with a variety of foods ranging from appetizers to main courses to dessert. $50
Sat., Oct. 22, 6:30 – 9 pmFall Harvest Desserts
George Geary, Guest Chef
The holidays are just around the corner, and our favorite baker is back to keep us ahead of the game with divine desserts for fall. George’s latest book features recipes that are made easier with the use of a food processor and, in this class, you will learn helpful tricks of the trade for foolproof sweet treats with half the hassle. Menu includes Pecan Pumpkin Harvest Cookies; Chocolate Raspberries Brownies with Bittersweet Fudge Frosting; Apple Spice Pie with Fast Pie Crust; Pear Almond Crème Tart with Buttery Tart Dough; and Deep Dark Chocolate Fudge Cheesecake. $55
Sun., Oct. 23, 4 – 6:30 pm (Hands-On)
Hands-On Family Fun in the Kitchen
CM Cooking School Staff
Parents and children, no matter what their ages, can learn a lot from each other in the kitchen. So spend some quality time with each other, learning how to make a simple, healthy meal. Menu includes Broccoli-Cheddar Cheese Soup; Grilled Chicken Breasts; Green Beans with Oven-Roasted Tomatoes; Oven-Roasted Potato Wedges; and Baked Apples with Raisins & Nuts. $65 per parent/child team
Mon., Oct. 24, 6:30 – 9 pm (Hands-On)
Hands-On French Basics: Even More Crêpes, Savory & Sweet
CM Cooking School Staff
As perfect Parisian street food or a flaming desert finale, delicate crêpes are among the most versatile tricks in the French repertoire. Not only are they made from flour, eggs and butter (three ingredients readily at hand), they are easy to make and freeze beautifully. In this class, we will investigate some variations on the basic crêpe recipe. Menu includes Buckwheat Crêpes with Gruyère & Apples; Layered Crêpes with Ham, Spinach & Mushrooms; and Chocolate Crêpes with Chocolate Mousse. $55
Tue., Oct. 25, 6:30 – 9 pm
From Pantry Staples to a Quick Meals
CM Cooking School Staff
First, we’ll establish a list of items that should always be on hand in your kitchen. Then, the staff will discuss the variety of seasonal produce in the store and how you can pull it all together to create great weekday meals with minimal fuss. Menu includes Oven-Roasted Lamb with Polenta; Shepherd’s Pie; Asian-Inspired Salad of Lamb, Cellophane Noodles & Peanuts; and Polenta Cakes with Oven-Roasted Vegetables. $55
Wed., Oct. 26, 6:30 – 9 pm
Country French Menu
Paula Lambert
Cookbook Author & Owner/Cheesemaker, the Mozzarella Company
As if writing cookbooks, making cheese and teaching classes around the country is not enough, Paula participates twice a year in the Guest Chef Program at La Combe in the Perigourd region of Southwest France. Using a charming 18th century country house as home base, Paula and her small group of students explore local markets and culinary destinations; visit caves, castles and gardens; dine in wonderful restaurants; and cook together for an entire week. Tonight Paula will demonstrate seasonal recipes from this area of France that is regarded by the French as “the best place to eat in all of France.” As she demonstrates techniques and a menu that can easily be replicated at home, she will tell tales and shows photographs of her travels in this special part of the world. Menu includes Tomato Clafoutis; Sorrel Soup, Braised Lamb Shanks; Coco Beans with Mustard & Sage; and Lemon Tart. $55
Thu., Oct. 27, 10 am – 12:30 pm (Hands-On)
Hands-On Baking Basics: Autumn Cookies
CM Cooking School Staff
Soft or crisp, dropped or assembled, homey or decorated, who can get their fill of homemade cookies? Expand your repertoire and hone your skills as you create delicious cookies that are perfect for everything from lunchboxes to entertaining and gift giving. Menu includes Cornmeal Biscotti with Dates & Almonds; Apricot Jam Bars; Peanut Butter Cookies with Chocolate Chips; and Brown Sugar-Pecan Shortbread. $50
Thu., Oct. 27, 6:30 – 9 pm
Cooking in Tagines
Kawtar Alami
Private Chef & Culinary Instructor
Tagine, meaning "stew," but also denoting the cone-shaped instrument for cooking, is an integral part of Moroccan cuisine. The ingredients, cooked over a slow fire, result in tender, aromatic dishes often based on a combination of sweet and savory flavors. Moroccan native and local chef Kawtar Alami will enchant you with information about her native customs as she takes the mystery out of cooking in tagines. Menu includes Spinach Salad; Tomato & Onion Salad; Fish Tagine; Tagine with Meatballs; and Carrot & Orange Cups. $50
Fri., Oct. 28, 7 – 9 pm
Red Wine & Red Meat
George Howald
CM Wine & Beer Manager
& CM Cooking School Staff
Red meat and red wine is a match made in heaven. Whether you grill, roast, sauté or braise, the meaty richness, which comes from the basic elements of fat and protein found in red meat, are the perfect foil for a full spectrum of red wines. In tonight’s class you will taste six different reds with prime meats. This will be a night to remember. $60
Sat., Oct. 29, 10 am – 12: 30 pm (Hands-On)
Hands-On: Halloween Party
(For Ages 8-12)
CM Cooking School Staff
Gather up your little goblins, wizards and ghosts for this morning’s hands-on cooking class. They’ll learn to create a party menu tasty enough to raise the dead. Menu includes Cheese & Bacon Wands; Magical Hats (Hot Dogs in Puff Pastry); Book of Spells (Decorated Cookies); and Spider Cupcakes. $35
Sun., Oct. 30, 1 – 3:30 pm (Hands-On)
Hands-On: Pumpkin Carving
CM Cooking School Staff
Come alone or as an adult/child team to create your jack-o-lantern for Halloween. We'll provide the tools, pumpkins, some accessories and the staff to steer you in the right direction. Bring your own creative ideas and a steady hand, and you’ll take home the best Halloween decoration on the block. This class is for adults, although a creative coach (one child) may be present. $50
Mon., Oct. 31, 11:30 am – 12:30 pm
Learn @ Lunch: Trick or Treat
CM Cooking School Staff
No need to go door to door – just stop off at the Cooking School during your lunch hour and learn to make some quick treats that are anything but tricky. Menu includes Savory Pumpkin-Shaped Puffs; Eye-Popping Tomato Soup; and Ghoulish Petit Fours. $20
Mon., Oct. 31, 6:30 – 9 pm (Hands-On)
Hands-On Pizza: NY vs. Chicago & Calzones
CM Cooking School Staff
Thin crust, thick crust or filled crust – everyone has a favorite. Spend a few hours in the kitchen working with different doughs, toppings, fillings and techniques and you will be on your way to becoming the pizzaiolo of your house. Menu includes New York Thin-Crust Pizza; Chicago Deep-Dish Pizza; Stuffed-Crust Pizza; and Calzones. $50
November Classes
December Classes