Come hungry, ready to learn and have some fun!
Our cooking classes make a great ladies’ night out, couples double date night, family night or team building for businesses or groups. Group classes for four to seven or private classes for one or two can also be arranged.
No previous cooking skills are required. Some classes have limited class sizes due to space available. Classes are are combination of hands-on and demonstration and last 2-2.5 hours. Each participant will receive the recipes at the end of the class. Pricing is varied and dependent on market food prices and number of people in the class.
Cooking Classes are offered with advanced reservations or check our calendar as we may have classes currently scheduled.
*Please inquire for available dates and rates.*
Food to Put You in the Mood
Join us for a fun evening learning about and tasting aphrodisiac foods. We’ll help you get ready for your Valentine’s Day celebration (or any romantic evening) with your special someone.
Cooking with Bourbon: Sneak the bourbon out of the bar and into the kitchen! We’ll explore other ways to get crafty with this versatile liquor. It makes a flavorful protein marinade, delicious glaze, complimenting seasonal fruits and even use it in desserts! We might even sneak in a classic cocktail recipe, too! Not sure you like bourbon? Give this class a try and then decide
Anyone Can Grill – Grab your spatula and be ready to experiment with some fun new ways to use the grill. Sample roasted meat, seafood, snacks, sides and dessert. We’ll also cover marinades, rubs and some tips for grill use and care! No experience required.
Charcuterie – “What did you say?” – The charcuterie board is all the rage. Join us to learn about all the fun ways to prepare and assemble a fabulous tray to wow your friends and family. They are so simple to put together with a combination of on hand pantry staples and planned homemade items. Meats, cheese, jams, crackers, bread sticks, olives, and more! And we’ll teach you how to say it too! Whispering Pines B&B bamboo cutting board available for purchase.
Sushi 101 – You will learn the secret of making sushi rice and be introduced to the four main styles of sushi rolls: Hosomaki(cucumber), Uramaki (California Roll), Temaki (Shrimp or Tuna), and Kazari Yin & Yang (Veg/Seafood medley). The class begins with a video about the history of sushi and fun sushi etiquette. Then, you try your hand at four different types of rolls and eat them as you go. Prizes for the best roll in each category are awarded! Everything is supplied for you. It is ample dinner size with the rolls, but we compliment with edamame, seaweed salad and a sweet ending. Hands On/Demonstration. Cost is variable depending on market price for the fresh seafood.
Back to Basics:
Knife Skills Make cooking much easier – and safer – when you learn about choosing, holding, sharpening and storing your knife. We’ll chop, dice, mince, julienne, and chiffonade our way around vegetables, fruits, and herbs. And, no worries about leaving hungry – we’ll have plenty to taste throughout the evening.
Sauces There are 5 ‘mother’ sauces: Veloute, Bechamel, esponole (sauce brown), hollandaise, tomato; all the basis for many other sauces. From these sauces, there are endless variations so there’s no limit to the sauce making possibilities. We’ll learn about “roux”, “mise en place” and deglazing. So we can taste the ‘fruits’ of our labor, we’ll have some pasta to compliment.
Breads: Fresh from the Oven Heat up that oven or plug-in that bread machine! We’ll cover the basics of breads and baking them. There is nothing like the smell of fresh bread baking or the taste of warm bread as you pull it apart and the steam releases. We’ll introduce you the versatile artisan bread that can be used in so many different ways. You’ll learn biscotti is easy and scones can be sweet or savory. And, we’ll cover flat and quick breads. You take a ‘boulle’ of dough with you so you can create your
‘choice’ bread at home.
Soups: Comfort in a Bowl A chilly winter day is the perfect time to set a pot on the stove to simmer all day or put a stew in the oven on low and slow. We’ll give you the basic techniques you’ll need to create a variety of tasty seasonal soup and stews. We’ll cover broths, stocks and ‘roux’ as well as other options for thickening a soup. Is there really a difference between braising and stewing? Making a homemade stock is easy and what is ‘Mirepoix?’ We’ll touch on the classics and share some new and unique recipes to get your creative juices flowing.
Bed and Breakfast Favorites:
Meatball Madness Let’s get creative with the “meat – ball!” In addition to the ever-popular classic Italian Sausage, we’ll make a variety of combinations using beef, pork, shrimp, turkey and even vegetarian. Learn the make ahead options and the different methods of preparation: slow cooking, sautéing, baking and broiling. From appetizers to the main course, we’ll cover the suggestions for sauces, dips and what would be a good perch for your flavor filled pillow. You’re sure to have a BALL!
The Best of Breakfast We’ll share our secrets and favorite recipes to get breakfast (or brunch) on the table for a crowd. You’ll prepare our signature French baked pancakes and the many options for toppings, learn the ease and varieties you can create with an egg frittata, and the many uses of granola and homemade breads. We’ll cover some fun fruit cutting techniques, how to prepare eggs and our favorite breakfast sauces. Whether treating yourself, your family or entertaining a group, eating breakfast like a King is the way to start the day!
From Around the World:
It’s a Wrap – Thai Asian Spring Rolls Thai night will explore the unique flavor combinations of this delicious cuisine and teach you to prepare an entire menu that’s fun for a group or the family and gets everyone involved. Starting with soup and appetizer, we’ll prepare all the filling ingredients and sauces, along with minted pork balls, lemongrass marinated flank steak, and puffed shrimp balls. Then using rice papers, you can roll up your own personal delectable and delicious Spring roll with all your favorite fillings and dip it in your favorite sauce.
Pizza on the Grill: Basic – From top to bottom, we’ll prepare the dough, make the sauces, chop and dice, sauté and bake pizza on the grill. From a traditional herbed garlic red to specialty sauces like a white roasted garlic and feta or a Thai peanut sauce, we’ll try a variety of pizza’s and toppings and Jeanna’s favorite combinations; including a breakfast pizza and a dessert pizza! A fun night of cooking filled with flavors. You’ll take home pizza dough, recipes and you’ll never call for take-out pizza again!
Pizza on the Grill: Specialties – So, you’ve mastered the classic grilled pizza dough and sauce? Now it’s time to share more new sauce recipes with complimenting topping combinations. Discover herb-flavored and stuffed crust and how to get pizza on the breakfast table!
Pasta, Pasta, and More Pasta What a versatile food and so tasty! We’ll review the history of pasta, the three typical type of pasta dishes and prepare fresh pasta (and accompanying sauces). From short shape to long shapes, sheets or filled; the varieties are endless. And which sauce goes best with which pasta? Believe it or not, there is a general rule and we’ll cover that, too. You can make it by hand or with gadgets and we’ll show you how. You even get to take home some pasta to prepare at home!
Youth/Kid’s Cooking Classes
Kids are welcome at any of the above classes depending on their age and experience, or we have customized shorter courses just for the young chef. Perfect birthday party for the kiddos, too! Jeanna is willing to travel to teach these to groups where appropriate kitchen space is available.
Throughout the year, during holiday break or summer, we may host a mini winter workshop. Keep watch for new classes coming out all the time or contact us to customize classes based on the preferences of the participants if their interest is not listed here.
Not all recipes listed are covered in each class; choices are made at time of booking based on number of students and food preferences. Youth classes typically last 1.5 hour and pricing varies depending on the class, recipes chosen and number of participants. Each participant will receive the recipes at the end of the class.
Sample kids classes:
Knife skills – Grilled peaches/bananas, Roasted Potatoes/sweet potato chips, Kale Chips, Vegetable and Fruit Kabobs, Bruschetta, Pico De Gallo (Salsa)
Meatballs and Skewers – Mini Asian Meatballs w/Asian Sauce, Black Bean Cakes, Turkey Meatballs with Cranberry Sauce, Teriyaki Beef Skewers with Asian Cole Slaw, Falafel w/Tzatziki Sauce
Mexican Fiesta– Burritos, Enchiladas, Salsa, Guacamole and Cheese sauce
Breakfast By Myself– Smoothie, Preparing Eggs Three ways, Peach & Ham or Apple and Sausage Breakfast Enchiladas
Pizza Party!– Pizza Dough, red sauce, peanut sauce, calzone, build your own pizza, dessert pizza
Pasta – Cheese Stuffed Ravioli and Fettuccine in Red Sauce
Dessert – Why Chocolate of course!
“Just wanted to tell you how much fun your pasta class was for us all. You even won over the teenager!!”
– CJ, Pasta Class Student
Have a date in mind? Send us an email with your proposed class, date and number of people.