Spoon & Whisk Spoon & Whisk Essential Kitchenware & Cutlery
for the well-stocked kitchen
Carts & Tables
Coffee & Tea Accessories
Cutting Boards
Pepper Mills
Newsletter Sign-Up!

Become a Fan

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

Vegetarian Alternatives ***THIS CLASS IS FULL***

Wed, Jan 14, 7 pm

Start the New Year with a menu of healthy, easy to prepare foods that will make you feel great! Vegetarian dishes are becoming more of a staple on menus rather than a special request. Chef Joe Marosek is back to showcase just how delicious and satisfying your meatless meals can be.
Menu: Cypriot Yellow Split Pea Soup or “Louvi”; Paleo Spaghetti Squash with Creamy Roasted Garlic Shitake Sauce; Sweet Potato Enchiladas
Instructor: Chef Joe Marosek

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

Thurs, Jan 15, 7 pm

Develop a valuable new skill for the upcoming year. 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. Learn to select, care for and properly use the most important tool in your kitchen.
Instructor: Chef Dan Spitz

Classic Casseroles

Wed, Jan 21, 7 pm

Every home cook searches for the comfort food that can be enjoyed anytime. Are you looking for something that can be quickly assembled, put in the freezer, and popped in the oven for an easy, cozy meal? Join us as Chef Michael Hinrichs shows how we can make the most of our leftovers to create a dish that would make mom proud.
Menu: Turkey Tetrazzini; Vegetable Lasagna; Shepherd’s Pie
Instructor: Chef Michael Hinrichs

Make Fresh Halloumi

Mon, Jan 26, 7 pm

Join us for an evening of tasty learning as Chef Joe Marosek shares his secret to making the perfect Greek staple of halloumi cheese. This versatile cheese that originated in Cyprus is great for snacking and dense enough to hold up to a searing hot grill. Once you learn the easy techniques, you will be making this delicious cheese all the time!
Menu: Halloumi Making Technique; Tabouleah Salad with Fresh Grilled Halloumi; Ravioli in Chicken Broth; Halloumi and Dried Mint
Instructor: Chef Joe Marosek

Travel Through Tuscany ***ADDITIONAL CLASS AVAILABLE 5/6/15***

Thurs, Jan 29, 7 pm

The Italian food culture has two basic rules to fantastic tasting dishes—keep it fresh and keep it simple. Chef Patrick Mannato takes us on a journey of Tuscany where the locals enjoy the freshest ingredients not only in main dishes but also in sweet, decadent desserts.
Menu: Tuscan Bean and Chicken Soup; Cheese Soufflé and Arugula Salad; Ravioli with Ragu; Crispy Anise and White Wine Taralli (Spiral-Shaped Biscotti)
Instructor: Chef Patrick Mannato

Pork 102

Wed, Feb 4, 7 pm

Bring your notepad for an informative evening with Chef Joe Marosek as we talk pig, nose to tail, and explain how to choose good cuts from your butcher, proper cooking techniques, and mouthwatering marinades and rubs.
Menu: Slow-Roasted Pulled Pork Shoulder; Bone-in Pork Chops with Chipotle Sweet Potato Mash; Mediterranean-Braised Pork Shanks
Instructor: Chef Joe Marosek

Mardi Gras!

Tues, Feb 10, 7 pm

Grab your colored beads, masks, and party shoes as we join Chef Gabe Pollow in celebrating the infamous New Orleans festival known as Mardi Gras! Tonight is all about eating foods rich in flavor and putting a little jazz in your step. Find out what Bourbon Street will be serving up to city guests this year and what you can share with your party goers!
Menu: Traditional Muffuletta; Okra Creole; Crab and Shrimp Etouffee; King Cake
Instructor: Chef Gabe Pollow

Risotto 101***THIS CLASS IS FULL***

Thurs, Feb 12, 7 pm

The ultimate Italian comfort food is versatile as a savory or sweet dish. Warm up your winter evening with the rich, creamy flavors of this favorite rice dish. Chef Dan Spitz will stir us through the technique of making the perfect risotto every time using the proper rice, stock and other ingredients for an elegant meal.
Menu: Beet and Ricotta Salata Risotto; Saffron with Seafood and Gremolata; Roasted Root Vegetable with Parmesan and Truffle Oil; Risotto Pudding with Pomegranate, Honey and Orange Zest
Instructor: Chef Dan Spitz

Polish Palate ***THIS CLASS IS FULL***

Wed, Feb 18, 7 pm

Chef Ben Kozloski will show us how to make the perfect pierogi, Poland’s national stew called Bigos, and more. As a country, Poland has welcomed many cuisines from neighboring countries, putting their own flavor spin on each. Join us as we taste and enjoy this wonderful regional cuisine.
Menu: Homemade Pierogi; Golumpki; Bigos; Barszcz (Borscht); Pagash; Pickled Herring Canapé
Instructor: Chef Ben Kozloski

Pizza Night ***THIS CLASS IS FULL***

Tues, Feb 24, 7 pm

Time to break out the flour and sauce! Chef Joe Marosek is ready to wow us with the best homemade pizza crust and toppings galore. Do you favor thin and crispy or thick, deep dish crust? Whether you’re a meat-lovers or veggie fan, once you learn how easy it is to make pizza pie, you may never order take-out again!
Menu: Classic Cheese; Meat-Lovers with Calabrese Salami, Sausage, and Pepperoni; White Pizza with Tomato and Broccoli
Instructor: Chef Joe Marosek

Cocktail Party ***THIS CLASS IS FULL***

Thurs, Feb 26, 7 pm

Every host or hostess searches for the easy party appetizer that looks great and tastes amazing. Chef Patrick Mannato works his culinary magic creating perfect hand-held bites that are easy to assemble and sure to impress your guests at your next soirée.
Menu: White Bean Crostini with Arugula and Parmesan; Roasted Balsamic Figs with Bacon and Gorgonzola; Sausage and Cheddar Balls; Thomas Keller Smoked Salmon Crisps
Instructor: Chef Patrick Mannato

Gyros & Pita

Wed, Mar 4, 7 pm

A true Greek festival is sure to have the favorite traditional street vendor sandwich known as the Gyro. With soft chewy pita bread, juicy meat, and tzatziki sauce, this portable pocket of goodness is as satisfying as it is delicious. Tonight, Chef Joe Marosek will share his homemade pita recipe and make your mouth water as you learn how to prepare the perfect Gyro.
Menu: Homemade Pita; Fresh Gyro using Lamb and Chicken
Instructor: Chef Joe Marosek

Classic Pub Fare

Wed, Mar 11, 7 pm

Whether you are cozied up next to the brick wall near a roaring fireplace or seated at the dark mahogany bar chatting it up with the bloke seated next to you, chances are you will be enjoying a good pint of brew and a hearty meal. Chef Michael Hinrichs is ready to showcase the classic dishes you will find in any true Irish or English pub.
Menu: Bangers and Mash; Steak Frites; Stuffed Chicken Wings
Instructor: Chef Michael Hinrichs

Super Soups ***THIS CLASS IS FULL***

Thurs, Mar 12, 7 pm

Nothing beats a big pot of soup that has been simmering the day away to warm your soul. Soups can be the starter to a great meal or, if hearty enough, your main course. Get your spoons and soup crackers ready as Chef Dan Spitz shares how to create the perfect broth base, chowder, and hearty legume soups.
Menu: French Onion Panade; Oyster Chowder; Chicken and Lentil
Instructor: Chef Dan Spitz

Cooking with Beer

Thurs, Mar 19, 7 pm

Did you know that beer can be used for more than just beer bread? Like wine, beer adds wonderful flavor to many foods and baked goods—you just have to know how to pair it correctly with your ingredients. Join us as Chef Patrick Mannato teaches us how to get the most flavor out of breads, beef, and even dessert using ales, stouts, and porters.
Menu: 90 minute IPA Cheddar Cheese Bread; Caramelized Mushroom Pizza with Sam Adams Crust; Guinness-Braised Beef with Root Vegetables; Porter BEERamisu
Instructor: Chef Patrick Mannato

Lamb 101

Tues, Mar 24, 7 pm

Chops, roasts, stews, and burgers—there’s no limit to what you can do with lamb. Tonight, Chef Joe Marosek is taking us from shoulder to shank as he shares details about lamb we never knew before; proper cuts to request from your local butcher as well as suitable cooking methods, internal temperatures, marinades, and rubs.
Menu: Classic Lamb Chops; Leg of Lamb; Braised Lamb Shank
Instructor: Chef Joe Marosek

Puddings & Parfaits

Thurs, Mar 26, 7 pm

Tonight, we welcome Chef Leah Stein as she makes us cook outside the box—the pudding box that is! Making pudding from scratch is much easier than you may think and allows you to make any of your favorite flavors into a quick and satisfying dessert, including the fancy version layered with cake or whipped cream—also known as a parfait.
Menu: Classic Pudding Flavors of Chocolate, Vanilla, and Butterscotch; Mocha Parfait with Amaretto Creme
Instructor: Chef Leah Stein

Olive Oil Tasting & Food Pairing

Tues, Mar 31, 7 pm

The extra virgin olive oil world is as diverse and interesting as wine. Join one of only a few certified professional olive oil tasters, Chef Haley Miller as she shares her expertise of sampling and food pairing of these flavorful oils.
Menu: Fish Tartare with Pickled Cauliflower, Chives, Lemon, and Basil; Bucatini All’amatriciana; Roasted Beets Salad; Gelato Alla Vaniglia with Fig Marmellata
Instructor: Chef Hayley Miller

Classic Sandwiches

Wed, Apr 1, 7 pm

Did you know Americans eat close to 200 sandwiches a year? We love our two slices of bread with pretty much anything piled high in the middle. We’ve come a long way from the bologna on Wonder bread packed for school lunch! Bring your appetite as Chef Ben Kozloski presents classic sandwiches from France, Italy, and Cuba.
Menu: Porchetta; Croque-Madam; Cuban; Monte Cristo
Instructor: Chef Ben Kozloski

Flavors of Morocco ***THIS CLASS IS FULL***

Tues, Apr 7, 7 pm

Join us as we travel to the northwestern corner of Africa to the land of Sultans and busy market places selling fragrant spices and leather. Chef Gabe Pollow will introduce us to the wonderful flavors of Morocco with couscous, brochettes (traditional street fare), and fresh, delightful desserts.
Menu: Seven Vegetable Couscous; Grilled, Marinated Chicken Brochettes; Zaalouk (Eggplant Salad); Oranges & Cinnamon
Instructor: Chef Gabe Pollow

Breakfast Club ***THIS CLASS IS FULL***

Thurs, Apr 9, 7 pm

The first meal of the day is an important one; why not make it a delicious one too? Chef Leah Stein will introduce us to the best way to start our day with her famous breakfast cookies, cinnamon buns, and quiche—perfect companions to your coffee, tea, or juice.
Menu: Cinnamon Buns; Breakfast Cookies; Quiche
Instructor: Chef Leah Stein

Get Your Kicks on Route 66

Wed, Apr 15, 7 pm

Are you ready to motor west and visit some favorite diner stops? Take a seat on a red leather topped stool at the counter as you are poured a hot cup of joe and your order of “pope benedict,” “butchers revenge,” or “crying cow” is called back to the cook. Chef Michael Hinricks is ready to translate classic diner slang into mouthwatering dishes we have all come to know and love.
Menu: Eggs Benedict; Classic Patty Melt; Meatloaf and Gravy
Instructor: Chef Michael Hinrichs

Savory Pies of the British Isles

Tues, Apr 21, 7 pm

Make room at the table Downton Abby lovers; we have Chef Hayley Miller tonight showcasing the flavors of savory pies fit for a King or Queen! We learn all about traditional English foods and culture as we enjoy the rich robust flavors of pork, beef, and vegetables and a delicious spin on chocolate for dessert.
Menu: Edwardian-Era Raised Pork Pie; Traditional Cornish Pasty; Classic Scottish Chocolate Banoffee Pie
Instructor: Chef Hayley Miller


Thurs, Apr 23, 7 pm

As winter begins to fade, we welcome spring with eager anticipation as fresh vegetables emerge from our gardens. They tend to be lighter and sweeter; and are staples in many early seasonal meals. Chef Patrick Mannato will make our menus “spring-tastic” this season!
Menu: Creamy Spring Onion Soup; Spring Panzanella with Asparagus; Spring Vegetable Pasta; Rice Pudding with Poached Rhubarb
Instructor: Chef Patrick Mannato

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

Wed, Apr 29, 7 pm

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. Learn to select, care for and properly use the most important tool in your kitchen.
Instructor: Chef Joe Marosek

Travel Through Tuscany ***BY POPULAR DEMAND***

Wed, May 6, 7 pm

We are pleased to present a second session of this popular class! The Italian food culture has two basic rules to fantastic tasting dishes—keep it fresh and keep it simple. Chef Patrick Mannato takes us on a journey of Tuscany where the locals enjoy the freshest ingredients not only in main dishes but also in sweet, decadent desserts.
Menu: Tuscan Bean and Chicken Soup; Cheese Soufflé and Arugula Salad; Ravioli with Ragu; Crispy Anise and White Wine Taralli (Spiral-Shaped Biscotti)
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.