Cooking Classes |
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.
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Chef Biographies · Chef Elizabeth Barbone · Chef Brady M. Duhame · Chef Robert Hammond · Chef Sue Hatalsky ·
· Chef Michael Hinrichs · Chef Patrick Longton · Chef Louis Maggiore ·
· Chef Patrick Mannato · Chef Tim Meaney · Chef Rory Moran ·
· Chef Gabriel Pollow · Chef Shaw Rabadi · Chef Leah Stein ·
· Chef Suvir Saran · |
Cooking Class Schedule |
Just in time for your Cinco de Mayo parties, Chef Shaw Rabadi of BFS Catering will be here to help us celebrate! In addition to the dishes listed below, Chef Rabadi will emphasize the seasonings and techniques needed so that you can recreate these with your own personal twists.
Menu: Enchiladas; Empanadas; Rice Pilaf; Various Mexican Sauces including Pico de Gallo, Tex-Mex Queso
Instructor: Chef Shaw Rabadi |
We’ve often heard that food is the universal language, and Chef Mark Graham of Max London’s joins us to show us how true this is! Nearly every culture enjoys their own version of a dumpling, and Chef Graham will demonstrate “dumplings” from around the world.
Menu: Spinach Dumpling with Homemade Tomato Sauce; Ricotta Gnocchi with Garden Ragout; Parsnip Knodel with Mushrooms and Red Wine Sauce
Instructor: Chef Mark Graham |
What better way to welcome in the warmer temperatures than with a celebration of pork? Chef Patrick Mannato will be here to take us beyond chops and loins as he discusses the gourmet side of pork.
Menu: Prosciutto & Asparagus Bread Pudding with Parmesan Crema; Spaghetti Cacio e Pepe (Cheese & Pepper) with Pancetta; Pan-seared Pork Belly with Caramelized Onion Jam; Bittersweet Brownie with Candied Maple Bacon Glaze
Instructor: Chef Patrick Mannato |
Ceviche is enjoying a return in fine restaurants across the country, and Jacquelyn Clark of New World Bistro Bar leads us in a culinary journey of ceviche which crosses 4 different continents. Rumor has it that she might also make an avocado ice cream, too.
Menu: Classic Peruvian-style Ceviche with Lime & Cilantro; Asian-inspired Ceviche; Spanish-style Ceviche; Mexican Ceviche with Avocado Ice Cream
Instructor: Chef Jacquelyn Clark |
We are pleased to welcome Patti and Paul back to the store to continue learning about homemade sausage. Based out of Vermont, Patti and Paul are third-generation sausage makers who ship their product world-wide. They’ve won a number of awards for their sausage, so come learn the secrets of how to make your own!
Menu: Homemade Italian Sausage; Spring Pasta with seriously fresh Italian Sausage, Peas, and Ricotta Cheese; Italian Marinated Antipasti
Instructor: Patti Fortuna-Stannard and Paul Stannard |
Crepes are a wildly popular street food in France, and they can be made in many different ways. For this class, Spoon & Whisk will be transformed into a creperie as Chef Sue Hatalsky teaches us the secrets of making perfect crepes at home.
Menu: Asparagus & Goat Cheese Crepes; Farm-fresh Strawberry Crepes
Instructor: Chef Sue Hatalsky |
Can’t decide what to make for dinner tonight? Then try several small plates instead! Chef Gabriel Pollow of New World Bistro Bar will show us the techniques behind several popular bite-sized dishes—each with a gourmet twist or two.
Menu: Root Vegetable Latkes with Smoked Salmon and a Pablano-Lime Crema; Red Quinoa Salad with Kidney Beans, Peppered Shrimp, and a Lemon-Cilantro Vinaigrette; Sicilian Eggplant Meatballs with Pine Nuts, Golden Raisins, and Parsley in a Fra Diavolo sauce; Marinated Beef Pinchos with a Red Chimmichurri sauce
Instructor: Chef Gabriel Pollow |
Minimize waste, save time, prevent accidents, and feel confident using your knives. This hands-on class will teach how to chop, mince, slice, dice, julienne, and chiffonade like a professional! We will also discuss how to select, care for, and properly use your cutlery.
Instructor: Chef Rory Moran |
Do you know the difference between skirt steak, hanger steak, and coulotte steak? Then join Chef Eric Nicolas of the Meat House as he teaches us how to select and grill the perfect cut of beef.
Menu: Skirt Steak with Chimichurri Marinade; Peruvian-style Hanger Steak; Grilled Street Corn; Grilled Fruit Salad with a Balsamic Reduction
Instructor: Chef Eric Nicolas |
Have you ever wondered if you could make your own cheese? Then this class is for you! Join us as Chef Joe Marosek of 51 Front Wine Bar & Bistro teaches us how to make a couple types of popular cheeses, including creamy mozzarella and grillable halloumi.
Menu: Homemade Mozzarella; Homemade Halloumi
Instructor: Chef Joe Marosek |
“Leave the gun; take the cannoli.” This famous line from The Godfather is especially appropriate for this class as Chef Hayley Stevens of Saratoga Olive Oil teaches us how to prepare the regional cuisine of Sicily. Sicilian foods are remarkably varied and typically feature fresh, local flavors. Join us for what is sure to be a magical tour across the island of Sicily!
Menu: Homemade Pistachio Couscous with Swordfish; Caponata; Fresh Homemade Cannoli
Instructor: Chef Hayley Stevens |
Come celebrate the regional cuisine of Spain with this class featuring paella and tapas! Chefs Jacquelyn Clark and Gabriel Pollow, both of New World Bistro Bar, will teach us not only how to make a perfect paella but also several easy tapas (appetizers) as well.
Menu: Chicken & Seafood Paella; Patatas Bravas with Romesco Aioli; Gambas al Ajillo; Fig Tapas
Instructors: Chef Jacquelyn Clark and Chef Gabriel Pollow |
Red velvet cake is another food that is enjoying a revival in not only the U.S., but across Europe as well. In this class, Chef Leah Stein will teach us how to make a bakery-quality red velvet cake from scratch. She will also teach us another hot bakery trend—the ombre rosette decorating technique. And as an added bonus, Leah will also demonstrate how to make cake pop rose buds.
Menu: Homemade Red Velvet Cake decorated in the Ombre Rosette method; Rose-bud style Cake Pops
Instructor: Chef Leah Stein |
The area’s farmers’ markets will be packed and lively by late July. If you’re hunting for some fresh, new inspiration for how to use those gifts from the garden, then this class is for you!
Menu: Onion and Ricotta Crostini; Farmer’s Market Chopped Salad; Roasted Pork loin; Goat Cheese, Fig and Honey Tart
Instructor: Chef Chef Patrick Mannato |
It’s time to mix up the outdoor grilling routine! Join Chef Shaw Rabadi of BFS Catering as he guides us through the delicious world of kabobs, kebobs, and kobobs. Any way you spell it, this class is sure to satisfy! With a little finesse, you can create exotic, fun, and delicious food to dazzle your friends and neighbors.
Menu: Turkish Vegetable Kabobs; Greek Ground Lamb Kabobs; Pacific Chicken Aloha Kabobs; Fruit Kabobs
Instructor: Chef Shaw Rabadi |
Cuban cuisine traces its roots back to Spanish, African, and Caribbean foods. Recently named a Rising Star at the 2013 Albany Chef’s Food & Wine Festival, Chef Chris Faraci of Carmen’s Café leads us on a culinary adventure through Cuba.
Menu: Beef Empanadas; Picadillo; Homemade Chorizo Sausage
Instructor: Chef Chris Faraci |
Tomatoes are abundant at this time of year. Don’t you wish you could save them and have fresh tomatoes in the middle of the winter, too? Now you can! Join us as Diane Whitten of Cornell University Cooperative Extension teaches us several methods for canning tomatoes and fresh fruits (including apples). Techniques: Learn to can tomatoes and salsa using both the raw pack and hot pack methods; Learn to can applesauce and fruit; Learn how to make your own fresh Homemade Salsa
Instructor: Diane Whitten, MS |
August is prime peach season in upstate New York, and Chef Rory Moran of Comfort Kitchen will be on hand to show us how to craft an entire meal around this delicious fruit. Who knew peaches could be enjoyed in so many ways?
Menu: Grilled Peaches Wrapped in Prosciutto; Summer Market Tacos with Peach Salsa; Pulled Pork Sandwiches with Roasted Peaches and Peach BBQ Sauce; Homemade Peach Cobbler
Instructor: Chef Rory Moran |
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.
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