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Cooking Classes

Cooking Classes Photos

Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We’ve 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 meal of the foods prepared. Please review our Registration and Policy Information at the bottom of this page.


Chef Biographies

 · Chef Elizabeth Barbone · Chef Sue Hatalsky · Chef Michael Hinrichs · Chef Ben Kozloski · 
 · Chef Patrick Longton · Chef Louis Maggiore · Chef Patrick Mannato · 
 · Chef Gabriel Pollow · Chef Leah Stein · Chef Suvir Saran · 
 · Chef Hayley Miller · Chef Dan Spitz · Patti Fortuna-Stannard · 
 · 

Cooking Class Schedule

The Art of Pickling

Wed, Sept 3rd, 7 pm

Give Peter Piper a run for his money as you learn the art of perfect pickling! From cucumbers to sauerkraut, Chef Ben Kozloski shares the science and tradition of preserving foods using salt-and vinegar-based brines and the unique flavors invoked by each method.
Menu: Pickled Brussels Sprouts; Fresh Dill Pickles; Balsamic Marinated Button Mushrooms; Korean Kimchi; Pickled Kielbasa; Sauerkraut
Instructor: Chef Ben Kozloski

French Bistro

Mon, Sept 8th, 7 pm

French comfort food is on the menu tonight at the Spoon & Whisk Bistro. Join us as we indulge in classic home-style French cuisine typically served in small cozy settings all around Paris. From savory to sweet, Chef Hayley Miller will share her take on the home-cooked meals every Parisian craves as they watch the world pass by under the Eiffel Tower.
Menu: Pork Rillettes and Cornichons; Dill, Potato, and Green Bean Salad with Mustard Vinaigrette; Apple Tarte Tatin
Instructor: Chef Hayley Miller


Flavors of Fall

Thurs, Sept 11th, 7 pm

When autumn leaves turn to bright reds, oranges, and yellows, our foods tend to be heartier in nature to warm us on cool, crisp days. Chef Dan Spitz is ready to satisfy our palates with the deep, rich flavors of fall: luscious duck, fall squash gratin, and decadent celery root with truffle oil in warm, inviting soup.
Menu: Celeriac Soup with Truffle Oil, Parmesan, and Croutons; Butternut Squash Gratin with Pancetta, Sage, Gruyere, and Fontina; Seared Glazed Duck Breast Salad with Chicories, Apples, Hazelnuts, and Goat Cheese; Red Wine Poached Pears with Star Anise
Instructor: Chef Dan Spitz

Classics from the Maryland Shore ***THIS CLASS IS FULL***

Tues, Sept 16th, 7 pm

Known for blue crab and oysters, seafood has been the gift of the Chesapeake Bay since colonial times and is Maryland’s primary food product. Get ready to enjoy these culinary treasures as Chef Patrick Mannato shares the classic flavors of the Maryland Shore from crab cakes and chowders to oyster po’boys, making us wish summer was still here.
Menu: Chesapeake Bay Crab Cakes with Homemade Remoulade; Maryland Corn and Blue Crab Chowder; Mini Fried Oyster Po’boy with Cilantro Lime Slaw and Pickled Watermelon Salsa; Prince George’s County Shrimp and Grits with Spice-dusted Shrimp, Smoked Sausage, and Roasted Tomato Butter Sauce
Instructor: Chef Patrick Mannato

Do You Know the Muffin Man?

Thurs, Sept 18th, 7 pm

We may not know the Muffin Man, but we do know Chef Leah Stein and she is well known for her fabulous baked treats! Join us as we learn how to make the perfect batter for morning muffins. Need a quick bread chock-full of fall flavors such as carrots, apples, pineapple, and pecans? Then this is the class for you!
Menu: Blueberry Muffins; Morning Glory Quick Bread
Instructor: Chef Leah Stein

Asian Fusion***THIS CLASS IS FULL***

Mon, Sept 22nd, 7 pm

Tonight, we are thrilled to have Chef Gabe Pollow introduce us to the world of Asian Fusion cuisine. By using Korean regional dishes with combinations of ingredients and flavors from other culinary areas, chef brings together dishes that will inspire new ideas in your own kitchen. We will enjoy some of our areas best kept secrets in this ever popular restaurant fare.
Menu: Chopped Chey-Korean sweet potato noodles; Asian Dumplings with Homemade Honey Ginger Glaze; Asian-Fusion Ramen Bowls; Asian Tacos with Chicken, Kimchi and Korean Pepper Paste
Instructor: Chef Gabe Pollow

Roman Empire

Thurs, Sept 25th, 7 pm

Tonight we are whisked away to the world of gladiators and the infamous coliseum. “When in Rome, do as the Romans do”…which is eat fabulous food! Patti Fortuna of Fortuna’s Sausage will share her recipes for famed Italian classics that are sure to make your mouth water and your family and friends ask for seconds. With combinations of pancetta and cheese, pasta and herbs, you will learn how to combine true classic Italian flavors.
Menu: Italian Stuffed Peppers; Pasta alla Carbonara; Saltimbocca alla Romana
Instructor: Chef Patti Fortuna

Classic Cookies with Local Roots

Tues, Sept 30th, 7 pm

Did you know that the black and white circle of vanilla and chocolate perfectly split down the center (also known as half-moons) was actually invented in Utica, NY? And that the famed Toll House chocolate chip cookie was first made in nearby Whitman, Massachusetts? Lucky for us, Chef Leah Stein will teach us how to recreate these two iconic confections, sure to please every sweet tooth!
Menu: Classic Black and White, Half-moon Cookies; Best Ever Chocolate Chip Cookies
Instructor: Chef Leah Stein

Cast Iron Cooking ***THIS CLASS IS FULL***

Wed, Oct 1st, 7 pm

Due to its versatility and even cooking properties, every kitchen should have at least one cast iron pan. Tonight, Chef Ben Kozloski walks us through everything you need to know about cast iron cooking. Learn how to properly season and maintain your investment and how to prepare fantastic recipes.
Menu: Seared Flat Iron Steak; Cast Iron French Fries; Yorkshire Pudding; Apple Crisp
Instructor: Chef Ben Kozloski

Sweets & Treats for the Holidays

Mon, Oct 6th, 7 pm

Your candy dish is about to get a whole lot fancier! Whether you enjoy sharing homemade sweets with guests or giving them as gifts, Chef Sue Hatalsky shows us how easy and delicious it is to create impressive confections with a few simple ingredients. Homemade caramels, fancy chocolate bark with fruits, and hard candy will have you ready for the holidays.
Menu: Salted Caramels; Tempered Dark Chocolate Bark with Dried Cherries and White Chocolate Splash; Hard Licorice Candy
Instructor: Chef Sue Hatalsky

Cobblers, Crisps, & Buckles

Thurs, Oct 9th, 7 pm

Do you prefer warm, gooey, biscuits or crisp, spicy, oat streusel topping when making a dessert with your favorite fall fruits? The ultimate dessert comfort foods take on the fall season as Chef Leah Stein of Leah’s Cakery works her magic using the irresistible flavors of apples, pears, blueberries, and peaches.
Menu: Pear Crumble; Apple Cobbler; Blueberry Peach Buckle
Instructor: Chef Leah Stein

Seafood Comfort ***THIS CLASS IS FULL***

Mon, Oct 13th, 7 pm

Mac and cheese, paella, and melt-in-your-mouth shrimp toasts. There are certain foods that just make you feel good. Join us as Chef Gabe Pollow takes comfort foods to a whole new level by adding rich, buttery seafood, such as lobster, crab, and shrimp to create soul-satisfying dishes to warm you on chilly fall nights.
Menu: Lobster Macaroni and Cheese; Paella; Shrimp Toasts
Instructor: Chef Gabe Pollow

Braising Techniques

Thurs, Oct 16th, 7 pm

Learn the classic French cooking method of braising, which involves searing your main course in fat, then letting it simmer in liquid, low and slow. It’s the perfect method for your Dutch oven, the original slow-cooker, as it extracts flavor from meats and creates a glorious sauce after a day of simmering. Chef Dan Spitz is ready to wow us with the beautiful flavors of autumn by showing us how braising produces a fantastic meal with very little effort.
Menu: Chicken and 40 Cloves; Braised Fennel in Milk and Parmesan; Braised Pork Shoulder with White Wine, Tomato, Olives, and Rosemary
Instructor: Chef Dan Spitz

Italian Classics Sicilian Style

Wed, Oct 22nd, 7 pm

If you travel due west of Calabria and cross the Straits of Messina, you arrive on the coast of Sicily, the largest island in the Mediterranean. Flavors and dishes with deep origins are on the menu tonight as Chef Patrick Mannato demonstrates the traditional Italian recipes of marsala, caponata, and biscotti. Buon Appetito!
Menu: Eggplant Caponata Bruschetta; Chicken Marsala; Spaghetti with Olive Oil, Garlic, and Pepperoncino; Citrus and Pistachio Biscotti
Instructor: Chef Patrick Mannato

Pork 101

Tues, Oct 28th, 7 pm

Much like chicken, pork is a versatile, lean protein found on most dinner tables. From ham, bacon, and chops to roasts, loins, and ribs, Chef Patrick Mannato shares everything we need to know about pork by using marinades and cooking techniques to ensure that each cut is highlighted with the best flavors.
Menu: Fresh Pork Sausage Patties; Roasted Sesame Soy-Marinated Pork Tenderloin; Country Style BBQ Ribs; Sautéed Pork Cutlets
Instructor: Chef Patrick Mannato

Holiday Side Dishes

Thurs, Oct 30, 7 pm

Dress up your holiday table with fantastic sides sure to wow all your dinner guests. Learn to make perfect mashed potatoes, ready to hold your delicious turkey gravy. Prepare Brussels sprouts, stuffed mushrooms and, of course, what holiday is complete without stuffing? This evening, we welcome Patti Fortuna of Fortuna’s Sausage as she prepares the most sought-after side dishes and helps you spend less time in the kitchen and more time with your family.
Menu: Brussels Sprouts with Bacon; Stuffed Mushrooms; Thanksgiving Turkey Stuffing; Perfect Mashed Potatoes
Instructor: Chef Patti Fortuna

Registration and Policy Information

Class sizes are limited to ensure that our participants enjoy the experience. Please sign up for our newsletter online or sign-up when you visit Spoon & Whisk to receive the list of upcoming classes via e-mail. Check our web site regularly for class updates.

  • 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.