Spoon & Whisk

Summer 2009 Cooking Classes

We are proud to announce our cooking class schedule for June, July and August of 2009. Registration and Policy information is at the bottom of this page.

Free Saturday Event • Knife Sharpening • Saturday, May 30th, 10 AM – 2 PM

Bob Alex, Zwilling, J.A. Henckels Representative, will provide a knife sharpening clinic for your kitchen knives and scissors. He will sharpen two knives for free and additional items for a $1 per piece donation towards a culinary scholarship. We will also be giving away door prizes. There is no registration necessary for this special free event!!

American BBQ • Wed, June 3rd, 7 PM

Learn the history and culture of American BBQ by cooking various cuts of pork "low and slow". Chef Tanner will demonstrate how to make many of the dry rubs and marinades for BBQ.
Menu: BBQ Ribs, Pulled Pork, BBQ Sauce, and a Potato Casserole cooked in a smoker.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Chef Tanner´s Blog)

Outdoor Charcoal Grilling • Wed, June 10th, 7 PM

Tonight Chef Tanner will teach you how to use your charcoal grill, as well as the proper cooking techniques of direct and indirect grilling.
Menu: Grilled Corn and Goat Cheese Pizza, Grilled Salmon with Roasted Peppers and Spinach, and Italian Panzanella Salad on the grill.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Chef Tanner´s Blog)

Exotic BBQ and Grilling • Wed, June 17th, 7 PM

Most cultures have their own type of BBQ or grilling. This class is about different styles of BBQ and grilling found in other cuisines.
Menu: Jamaican Jerk grilling, traditional Korean BBQ, Moroccan Kefta Kabobs, and Japanese Yakitori.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Chef Tanner´s Blog)

Summer Pies & Tarts • Wed, July 15th, 7 PM

The fresh fruits of summer make it the perfect time to bake pies. Learn to make easy dough and filling, so you can go home and bake the best pie ever!!
Menu: Strawberry White Chocolate Tart, Latticed Blueberry-Peach Pie, and Individual Mango-Kiwi Tarts.
Instructor: Judy Donovan, Expert Bread Baker & Teacher

Eggscitement • Wed, July 22nd, 7 PM

This class will get you excited about cooking the most versatile foods... eggs! Learn to properly scramble, fry, boil, and poach eggs, and how to make the perfect omelet and quiche. We will also make a delicious corn muffin to go with our menu.
Menu: Omelet Buffet, Bacon & Three Cheese Quiche, Deviled Eggs, & Quick Double Corn Muffins.
Instructor: Chef Larry Schepici, Chef/Proprietor Tosca

The Flavors of Mexico • Wed, July 29th, 7 PM

A repertoire of 3 basic sauces and how to use them to make enchiladas, burritos, tacos, stews, and marinades for grilling. Learn all about the use of dried chilies from an expert!
Menu: Red Chili Sauce, Green Chili Sauce, Pipian, Mexican Rice, Refried Beans, and Simple Salsa.
Instructor: Judy Donovan, Expert Bread Baker & Teacher

Lemon Cakes & Desserts • Wed, August 5th, 7 PM

Lemons are one of the most refreshing foods of the summer. Add these great desserts to your recipe collection and you’ll get rave reviews from your friends!
Menu: Coconut Lemon Meringue Layer Cake, Quick Lemon Tea Cakes, and Raspberry Lemon Trifle.
Instructor: Chef Gail Sokol, Professional Chef and author (more information)

Cooking with Beer • Wed, August 12th, 7 PM

We are happy to welcome Chef Tina Clements from Brown’s Brewing Co. to teach you the how’s & why’s of cooking with beer. She has won awards using Brown’s beers and ales in her recipes.
Menu: The Taproom’s famous Belgium Mussels with Hefe-Weizen and Beer-Marinated Grilled London Broil.
Instructor: Chef Tina Marie Clements, Executive Chef • Taproom/Brown’s Brewing Co.

Easy Sauces & Pesto • Wed, August 19th, 7 PM

Simple foods don’t have to be dull. Learn to make simple sauces, butters, and pesto to enhance the flavor of all your foods, while you utilize the herbs growing in your garden. Great tips on how to store fresh herbs for winter.
Menu: Classic Pesto Genovese, Beurre Blanc, Garlic Herb Compound Butter, Hollandaise & Bearnaise Sauce, and Homemade Parsley-Mint Mayonnaise.
Instructor: Chef Larry Schepici, Chef/Proprietor Tosca

Knife Skills • Wed, August 26th, 7 PM

To cook really well, you need to know how to use knives properly. We’ll cover all the basics of use, care, and sharpening. Demonstration, plus hands-on practice session. Includes a brief discussion about mandolines.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Chef Tanner´s Blog)

Registration and Policy Information

Classes are $45.00 each, due at registration. You can register in store or by phone.

Most classes are demonstration style. Each class includes recipes and a tasting session.

Classes begin promptly at 7:00 PM, and will end at approximately 9:00 PM. Please arrive early.

We recommend early registration since class size is limited.

Students attending will receive a 10% discount on all purchases on the night of their class. (Some exclusions apply)

Spoon & Whisk reserves the right to substitute instructors or menu items, without prior notice.

In the event that a class is cancelled by Spoon & Whisk, you will receive a full refund or transfer to another available class.

Class fee is non-refundable, but you may give your seat away to a friend if for any reason you cannot attend.