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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 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 · Patti Fortuna-Stannard · 

Cooking Class Schedule

Knife Skills ***THIS CLASS IS FULL***

Mon, Jan 13th, 7 pm

Start the New Year with a new skill. Minimize waste, save time, prevent accidents and feel confident using your knives. To master proper chef knife techniques you’ll chop, mince, slice, dice, and julienne through class participation. Learn to select, care for, and properly use the most important tool in your kitchen.
Chef Michael Hinrichs

Just Roll With It! ***THIS CLASS IS FULL***

Tues, Jan 21st, 7 pm

Every host or hostess searches for the easy party appetizer that looks great and tastes amazing. Join us as Chef Patrick Mannato works his culinary magic creating comfort foods rolled into hand held bites. From savory to sweet, these easy to assemble treats are sure to impress your guests at your next soiree.
Menu: Pulled Pork Mac N’ Cheese Egg Roll; Buffalo Chicken Roll with dipping sauce; Bacon Cheeseburger Roll; Spinach Artichoke Dip Roll; Caramel Apple and Macadamia Nut Spring Roll
Instructor: Chef Patrick Mannato

Italian Family Sunday Dinner ***RESCHEDULED FOR JAN 23***THIS CLASS IS FULL***

Thurs, Jan 23th, 7 pm

Originally scheduled for Jan 15. Italian culture has Grandparents, Aunts, Uncles, and cousins gather once a week to connect and share comfort food recipes passed down from generation to generation. Come, grab a seat and join Patti Fortuna, of Fortuna’s Sausage Company as we enjoy her childhood memories of the traditional Italian family Sunday dinner. We are all Familia!
Menu: Escarole & Sausage Meatball Soup (Italian Wedding Soup); Italian Meatballs; Tuscan Lasagna; Nani’s Italian Cookies
Instructor: Patti Fortuna

Olive Oil Tasting & Food Pairing ***THIS CLASS IS FULL***

Wed, Jan 29th, 7 pm

Join us for a sampling of extra virgin olive oils from all over the world as we explore their origin, production and health benefits with Chef Hayley Stevens Miller. Learn how to taste olive oil like a professional and experience extra virgin olive oil food pairings with seasonal dishes.
Menu: Scallop Crudo; Lemon and Espellette; Chickpea Soup with Braised Short Ribs; Salad of Dates, Watercress, Almonds, and Ricotta.
Instructor: Chef Hayley Stevens Miller

Phyllo Frenzy! ***THIS CLASS IS FULL***

Thurs, Jan 30th, 7 pm

Whisk yourself away to the warm breezes, clear blue waters and crisp white structures of the Mediterranean as Chef Sue Hatalsky shows us the versatility of this traditional Greek food staple. Paper thin sheets of dough that can be used layered, folded, or ruffled, yet the best way to enjoy is to fill them with cheese & vegetables to create a savory dish or a classic dessert with crispy layers of nuts and honey.
Menu: Spanakopita with Red Pepper Puree; Baklava Drizzled with Honey-Lemon Syrup
Instructor: Chef Sue Hatalsky

"Bisque" Quick: A Modern Twist on a Classic Soup

Tues, Feb 4th, 7 pm

There are certain foods that just make you feel good and nothing beats a simmering pot of soup on a cold winter day. It truly is comfort food for the soul. Join us as Chef Patrick Mannato teaches us how to incorporate a quick modern twist on a comfort food classic with fresh ingredients ready to please any palate.
Menu: Sweet Onion Bisque; Shrimp Bisque; Roasted Acorn Squash Bisque
Instructor: Chef Patrick Mannato

Greek Olympiad

Thurs, Feb 6th, 7 pm

Make the classic Greek dishes that have been shared since before the 17th Century. Chef Joe Marosek takes us back to the birthplace of the modern Olympic Games as he prepares pita bread, the mainstay of the Greek table, as well as the ever popular kebab street food enjoyed by all. The perfect way to enjoy the Winter Olympic Games and cheer on Team USA as they compete for the gold!
Menu: Greek Pita Bread, Souvlaki, and Willow Marsh Greek Yogurt Dessert
Instructor: Chef Joe Marosek

Healthy Options of Vegetarian Cooking ***THIS CLASS IS FULL***

Tues, Feb 18th, 7 pm

Who said eating healthy shouldn’t taste great? Whether you are beginning to add more vegetarian dishes to your diet or looking to have alternate options for your dinner guests, tonight Chef Gabe Pollow is ready to reveal the wonderful, rich flavors created through this nourishing cuisine.
Menu: Roasted Balsamic Brussel Sprouts; Parsnip Fritters; Pan-Seared Diced Tofu Crusted and Glazed in Sweet Chili Sauce; Cilantro and Bean Sprout Salad
Instructor: Chef Gabe Pollow

Everything Chocolate ***THIS CLASS IS FULL***

Thurs, Feb 20th, 7 pm

Chocolate! Need we say more? No matter which variety you favor–white, milk, or dark–this evening, Chef Sue Hatalsky is ready to teach us the best method for tempering this favorite confection for dipping fruits and snacks, candy making and a decadent cake, sure to satisfy every chocoholic fan.
Menu: Tempering Chocolate Technique; Chocolate Dipped Fruits and Snacks; Chocolate Truffles; Rich Chocolate Espresso Cake with Crème Chantilly (Gluten Free)
Instructor: Chef Sue Hatalsky

Get Stuffed with Pasta***THIS CLASS IS FULL***

Wed, Feb 26th, 7 pm

Pasta is the most popular contribution to the world of food. Learn how to stuff and shape pasta like an Italian! Join us as Chef Hayley Stevens Miller shares dishes reflective of what is available during our coldest months and what you might find while traveling in Northern Italy.
Menu: Duck Confit Cappellacci with Pomegranate Thyme Sauce and Fonduta di Fontina, Beet and Ricotta Ravioli with Poppy Seeds and Brown Butter.
Instructor: Chef Hayley Stevens Miller

Making Fresh Ricotta *RESCHEDULED TO THURS, FEB 27th*

Thurs, Feb 27th, 7 pm

Due to inclement weather, this class has been rescheduled to Thurs, Feb 27th. A staple in many Italian dishes, ricotta is easier to make than you think. Join us as Chef Patrick Mannato teaches us the simple how-to steps of homemade ricotta and inspires us to explore the inventive ways to showcase the nuances of different flavor profiles for this versatile ingredient.
Menu: Technique of Making Fresh Ricotta; Smoked Mozzarella & Ricotta Fritters; Lemon Ricotta Pancakes; Mini Ricotta Cheesecakes
Instructor: Chef Patrick Mannato

Mardi Gras!***THIS CLASS IS FULL***

Tues, Mar 4th, 7 pm

Break out those colorful strings of beads as we celebrate with the flavors of Mardi Gras. New Orleans is famous for their “Fat Tuesday” festivities and Chef Chris Faraci is ready to break out the favorite Creole flavors and bring a taste of the Big Easy to the Spoon & Whisk Kitchen!
Menu: Shrimp & Crawfish Etouffe; Red Beans & Rice; Shrimp Po-Boy; Creole Brownies
Instructor: Chef Chris Faraci

Classic Cookies ***THIS CLASS IS FULL***

Thurs, Mar 6th, 7 pm

Fresh home-baked cookies, what’s not to love? Do you prefer soft chewy delights ready to dunk into a tall glass of cold milk or the crunch of a biscotti waiting to be dipped into your cup of tea or coffee? Chef Sue Hatalsky is ready to wow us with her take on these timeless tasty treats.
Menu: American Style Biscotti; Madeleines; Pirouettes; Spanish Torta de Aceite
Instructor: Chef Sue Hatalsky

Sauté My Way ***THIS CLASS IS FULL***

Tues, Mar 11th, 7 pm

Learn to use this classic cooking method of high heat and minimal fat to develop complex flavor out of your favorite foods. Chef Patrick Mannato shows us the skills for creating dishes using this technique along with the art of the pan toss and deglazing sauces for a truly delicious meal in minutes.
Menu: Technique demonstration; Parmesan-Crusted Chicken with Cherry Tomato Basil Pan Sauce; Portobello Mushroom & Asparagus Sauté in Fresh Herb Balsamic Sauce; Sautéed Bananas with Cocoa & Spice Pistachios, Dark Brown Sugar & Rum
Instructor: Chef Patrick Mannato


Wed, Mar 12th, 7 pm

By popular demand, we're offering a second night of this class: Learn to use this classic cooking method of high heat and minimal fat to develop complex flavor out of your favorite foods. Chef Patrick Mannato shows us the skills for creating dishes using this technique along with the art of the pan toss and deglazing sauces for a truly delicious meal in minutes.
Menu: Technique demonstration; Parmesan-Crusted Chicken with Cherry Tomato Basil Pan Sauce; Portobello Mushroom & Asparagus Sauté in Fresh Herb Balsamic Sauce; Sautéed Bananas with Cocoa & Spice Pistachios, Dark Brown Sugar & Rum
Instructor: Chef Patrick Mannato

Pucker Up! It’s Lemon Time!

Thurs, Mar 20th, 7 pm

Next to salt and pepper, lemon is the most common taste enhancer used throughout the culinary world in both cooking and baking. Its fresh flavor can be found through zest, peel, or juice to brighten up any dish. Tonight, Chef Leah Stein creates extraordinary delights through baking cakes and tarts, sure to please your taste buds.
Menu: Lemon Vanilla Bundt Cake; Lemon Meringue Tartlets
Instructor: Chef Leah Stein

Latin Re-Invented***THIS CLASS IS FULL***

Tues, Mar 25th, 7 pm

Don’t miss out on this year’s hot trendy cuisine as combinations used from region to region make for endless flavorful possibilities. Join us as Chef Gabe Pollow takes us on a delicious culinary adventure with traditional robust stews, plantains, and empanadas, bringing authentic flavors to our modern kitchens.
Menu: Tostones: Double-Fried Crispy Plantains; Posole Stew; Shredded Pork Empanadas
Instructor: Chef Gabe Pollow

Basic Bread ***THIS CLASS IS FULL***

Thurs, March 27th, 7 pm

Wondering how to create a crisp crust and chewy crumb to soak in that pat of butter? Want to take your favorite sandwich up a notch with homemade bread? Then this is the class for you! Get ready for Chef Sue Hatalsky to capture our senses as she lures us in with the heavenly aroma of fresh baked bread.
Menu: Classic Crusty Loaf; Traditional Italian & French Baguette; Whole Wheat or White Sandwich loaf
Instructor: Chef Sue Hatalsky

***SPECIAL EVENT*** Fortuna's Italian Market

Sat, Mar 29th, 11:00 am-3:00 pm

Come join third generation sausage makers Patti and Paul Fortuna as they take you on a guided tasting of Fortuna's Italian, award winning cured meats, sausages, salamis and cheeses. These products are all natural with no nitrates or preservatives. Learn how to make an antipasto platter that will be sure delight. This event is an opportunity to learn the old world techniques of handcrafting Italian meats and stock up for your next party, birthday or holiday.

A Taste of Little Italy-NYC***THIS CLASS IS FULL***

Mon, Mar 31st, 7 pm

Every major city has a little section set aside for the Italian culture; however, nothing seems to compare to the tastes of NYC and Little Italy. Chef Patrick Mannato invites us to discover how to bring this must-visit dining experience right to your own dining room table as he shares dishes made famous from favorite family eateries.
Menu: Linguini with Clam Sauce; Greens & Beans with Escarole; Smoked Mozzarella Stuffed Meatball Sliders; Chocolate Amaretto NY-Style Cheesecake
Instructor: Chef Patrick Mannato

The Flavors of Texas: Tex-Mex!***THIS CLASS IS FULL***

Tues, Apr 8, 7 pm

Dating back to the 1940’s, Northern Mexico and Southern Texas had a fusion of flavors creating the term Tex-Mex; hearty, bold cuisine that evokes images of cantinas and cowboys. Bring your appetite as Chef Gabe Pollow takes on the challenge of classic Texas-style cooking and brings the southwest flavors to the North!
Menu: Classic Texas-Style Chili; Tejano Shrimp Cocktail; BBQ Brisket; Chicken-Fried Steak
Instructor: Chef Gabe Pollow

Just Desserts

Thurs, Apr 10, 7 pm

Flour, sugar, and chocolate are ready to come together to create one of life’s greatest pleasures; dessert. Tonight, Chef Leah Stein will share how to transform simple, every day pantry ingredients into impressive desserts, perfect for spring entertaining
Menu: Dutch Baby with Orange Sugar & Chocolate Sauce; Cappuccino Creams with Chocolate Madeleines
Instructor: Chef Leah Stein

Through the Grapevine: Food & Wine of the Finger Lakes ***THIS CLASS IS FULL***

Wed, Apr 16th, 7 pm

Tonight, we are thrilled to have Chef Patrick Mannato introduce us to the History of New York’s Finger Lake Region which boasts fabulous foods and award winning wines. We will enjoy some of the best cuisine found in our area as we review a prepared list of the best wine and food pairings provided by Dr. Konstantin Frank Vinifera Wine Cellars.
Menu: Gewürztraminer Steamed Mussels; Keuka Lake Salad Fromage; Salmon Run Salmon; Late Harvest Crème Brulee Three-Cheese Fondue
Instructor: Chef Patrick Mannato

Maple: It’s Not Just For Breakfast ***THIS CLASS IS FULL***

Tues, Apr 22nd, 7 pm

Move aside pancakes and waffles; it’s time to share your favorite topping with the rest of us! Join us as Chef Patrick Mannato shows us how to bring out the wonderful flavor of maple in our cooking. From marinades, brines, and sauces to granola and cakes, this ingredient is the secret weapon every home cook should have in their pantry.
Menu: Maple Granola; Baby Arugula and Spinach Salad with Maple Poached Pear; Maple-Brined Roasted Pork Tenderloin with bourbon-maple sweet potatoes; Maple Sour Cream Cake
Instructor: Chef Patrick Mannato

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.