Spoon & Whisk Events

Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk┬┤s Cooking School. We have earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors.

One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a sampling of the foods prepared. Please review our Registration and Policy Information.

▲ May ▲

Spring Pasta Workshop|Wed May 22 - 7:00 PM

Pasta secca (dried) and Pasta fresca (fresh) meet bright spring flavors with new takes on old world classics. Learn tips and tricks for homemade pasta dough and taste how versatile this staple of Italian cuisine can be.

Menu: Handmade Pasta Dough; Spring Carbonara with Peas, Fiddleheads, Bacon and Ramps; Lamb Ragu with Rigatoni; Spinach Gnocchi Sauted in Butter with Seasonal Mushrooms and Asparagus; Cappelletti in Brodo; Mamas Beef and Spinach Ravioli; Sunday Sauce with Meatballs and Sausage

Instructor: Chef Ben Kozloski (Biography)

Mastering Knife Skills|Tue May 28 - 7:00 PM

Chop, mince, slice, dice, and julienneyou can be a master of knife skills in your own kitchen. Equipped with proper knife techniques you will minimize waste, save time, avoid accidents, and feel confident using your knives. Learn to select, care for, and properly use one of the most important tools in your kitchen.


Instructor: Executive Chef Tanner Carroll (Biography)

The Art of Saute|Thu May 30 - 7:00 PM

When fresh, simple ingredients are fried quickly in a little hot fat, texture and flavor come to life. Deglaze your pan, create a complementary sauce, and voila! Dinner is served.

Menu: Sauted, Butter-basted Scallops with Sauted Snap Peas and Greens; Sauted Shrimp on mini Potato Pancake with Champagne Sauce; Sauted Chicken Breast with Lemon and Garlic with Sauted Asparagus and crispy Prosciutto; Sauted Pork Cutlet with Mustard Sauce and Portobello Mushrooms

Instructor: Executive Chef Patrick Mannato (Biography)

▼ June ▼