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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

The Magic of Kale

Wed, May 14th, 7 pm

Move over Popeye, there’s a new green in town! Spinach is great, but kale is also considered to be one of the healthiest vegetables around. Chef Patrick Mannato works his culinary magic, creating a healthy and nutritious spin with comfort food classics.
Menu: Pizza with garlic cream, mozzarella, and kale; lemony kale Caesar salad with ciabatta croutons and ricotta salata; sautéed chicken with kale, artichokes, and roasted red peppers; and double chocolate kale cookies
Instructor: Chef Patrick Mannato

Gluten Free

Tues, May 20th, 7 pm

Need to start cooking gluten free? Then this is the class for you! Spend the evening learning how to introduce gluten-free methods into your daily diet without losing texture or flavor. Chef Gabe Pollow is ready to share his knowledge and the health benefits of gluten-free cooking.
Menu: Sweet potato citrus mashers with a savory balsamic-rosemary reduction; grilled simple salmon and a citrus beurre-blanc sauce; gluten-free pasta; and gluten-free chocolate chip cookies
Instructor: Chef Gabe Pollow

Tastes from the Spring Garden

Wed, May 21st, 7 pm

Spring is here and our gardens are coming to life! We have been eagerly awaiting the signs of fresh new delicacies from the earth such as radishes, asparagus, and spring peas. Grab a seat as Chef Dan Spitz showcases all the wonderful flavors from our first harvest of the season.
Menu: First radishes with butter and fleur de sel; shaved asparagus salad; morel toasts with shallots, thyme, cognac, and cream; and spring pea and prosciutto orecchiette
Instructor: Chef Dan Spitz

Steak 101 ***THIS CLASS IS FULL***

Wed, May 28th, 7 pm

Ever wonder what beef cuts work best for your roast, grill, or cast iron pan? Bring your notepad and taste buds for an informative evening with Chef Joe Marosek as he explains selecting good cuts, grading, and marbling. Also learn how to break down beef tenderloin for numerous recipes, as well as proper cooking techniques.
Menu: Ribeye with seasoned rub; porterhouse with Béarnaise sauce; asparagus bundles and marinated skirt steak; and sirloin sandwiches with parmesan and arugula
Instructor: Chef Joe Marosek

Father’s Day Special

Thurs, June 5th, 7 pm

Plan a special meal for dad to say thanks for being the grill master, the garbage taker-outer, the bug catcher, and fixer of all things broken. Father and Chef Joe Marosek will help us plan a great meal to sit down and enjoy with dad.
Menu: Bacon-wrapped sausages; coffee cake; and Monte Cristo sandwiches with potato rosti
Instructor: Chef Joe Marosek


Tues, June 10th, 7 pm

Bacon is the secret ingredient that makes everything taste better. From eggs to pancakes to a simple BLT, or even dipped in chocolate, bacon is the perfect companion to any dish. Who can deny that everything is better with bacon?
Menu: Bacon jalapeño jam; roasted peach, onion, and bacon salad; beef and bacon cheddar biscuits
Instructor: Chef Patrick Mannato

Italian Classics ***THIS CLASS IS FULL***

Thurs, June 12th, 7 pm

The secret to creating delicious Italian comfort foods has been passed down for generations, and using simple, fresh ingredients is the key. Chef Gabe Pollow demonstrates how using fresh ingredients in simple combinations creates meals to remember.
Menu: Gnocchi served with a pistachio and pecorino-romano pesto; asparagus risotto; classic bruschetta over garlic rubbed baguette; and tiramisu
Instructor: Chef Gabe Pollow

The Power of Pears

Wed, June 18th, 7 pm

When searching for flavor, pears are often a forgotten fruit of choice. Pears offer a light, sweet balance to many dishes such as pizza, salad, and desserts. Chef Patrick Mannato highlights the best features of this delicious ingredient as he prepares his delectable menu for tonight’s class.
Menu: Focaccia with caramelized red onion, sliced pears, and gorgonzola; Asian pear and arugula salad; roasted Brussels sprout with pears and shallots; and spiced pear and rum rice pudding
Instructor: Chef Patrick Mannato

Fish 101 ***THIS CLASS IS FULL***

Tues, June 24th, 7 pm

Fish is a wonderfully versatile protein that can be prepared many ways. Chef Joe Marosek is ready to teach us how to properly filet a whole fish and useful preparation techniques including grilling, poaching, roasting, braising, and broiling. Yield maximum results with minimum effort.
Menu: Seasonal selections dressed with olive oil, lemon, and herbs; braised with vegetables and aromatics; and pan-fried with crispy skin and accompanying sauces
Instructor: Chef Joe Marosek

Zucchini ***THIS CLASS IS FULL***

Wed, July 2, 7 pm

Chef Joe Marosek showcases the green gem of every summer garden—the zucchini! Learn how to stuff and cook the delicate edible blossoms and create fantastic salads and appetizers to enjoy while soaking in the glorious summer evenings.
Menu: Stuffed zucchini and blossoms; grilled zucchini with tomato, thyme, and white balsamic vinegar; ribbon salad; zucchini-parmesan crisps; and zucchini rounds with sundried tomatoes, goat cheese, and fresh basil
Instructor: Chef Joe Marosek

Chicken 101***THIS CLASS IS FULL***

Tues, July 8th, 7 pm

Much like pasta, chicken is a mainstay at most kitchen tables. You can make it as plain or as fancy as you wish. Chef Patrick Mannato shares chicken basics and explains how to coax the best flavors from lean breast meat and juicy thighs using different cooking techniques.
Menu: Sautéed chicken breast scaloppini; double-coated chicken tenders with bourbon mustard sauce; pan-roasted thighs; and scarpiello (chicken drummers, Italian sausage, potatoes, and peppadews)
Instructor: Chef Patrick Mannato

Classic Cupcakes ***THIS CLASS IS FULL***

Thurs, July 10th, 7 pm

Great things come in small packages! Cupcakes are the perfect, portable portion of moist cake topped with delicious frosting and are ready in 20 minutes or less. Chef Leah Stein will showcase her baking and decorating talents so we can enjoy this small wonder with a taste of summer in every bite.
Menu: Citrus sunshine orange cake filled with lemon curd and topped with creamy Swiss meringue buttercream; chocolate cake filled with peanut butter and topped with peanut butter frosting dipped into chocolate ganache
Instructor: Chef Leah Stein

Paleo Diet ***THIS CLASS IS FULL***

Tues, July 15th, 7 pm

You may have heard about the latest culinary craze of eating paleo or like a caveman. Chef Gabe Pollow is ready to show us how to return to a more ancestral way of consuming our food by cooking with whole, unprocessed foods that are rich in nutrients.
Menu: Zucchini fritters with apple chutney; butternut squash with garlic and thyme; coconut curry chicken stew; and pork loin with braised mushrooms, caramelized onions, and peppers
Instructor: Chef Gabe Pollow

The Mighty Mushroom ***THIS CLASS IS FULL***

Wed, July 23rd, 7 pm

Mushrooms have long been touted as a powerful source of nutrients, but did you know they are also rich in B-vitamins, minerals, and antioxidants? Chef Patrick Mannato creates extraordinary delights that bring out the nutty, rich flavors of this often overlooked ingredient.
Menu: Sautéed mushroom medley in herb butter sauce; forest mushroom soup; warm mushroom, pancetta, and arugula salad; and wild mushroom risotto
Instructor: Chef Patrick Mannato

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

Wed, July 30th, 7 pm

It’s time to learn 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 Joe Marosek

Asian Street Food

Thurs, July 31st, 7 pm

Chef Patrick Mannato brings the food craze that’s taking over the NYC culinary scene to the Spoon & Whisk! The fusion of Korean, Filipino, Japanese, Chinese, Thai, and Vietnamese cuisine results in unique, bold flavors. Join us as we journey into this popular food culture phenomenon.
Menu: Bahn mi sandwich; pad thai with chicken; pork belly steamed buns with hoisin balsamic sauce; and smoked tofu kim chi
Instructor: Chef Patrick Mannato

Summer Bounty: Corn

Mon, Aug 4th, 7 pm

Our area has a rich history of the "three sisters" crops: squash, beans, and corn. Planted together, they grow extremely well. Explore the flavor of corn beyond the pat of melted butter and pinch of salt. Chef Dan Spitz’s recipes will highlight the sweet, milky, creamy crunch and versatility of this summertime classic.
Menu: Silky sweet corn soup; risotto with corn, summer squash, oven dried cherry tomatoes, pecorino, and basil; and corn muffins with maple butter
Instructor: Chef Dan Spitz

Discover the Greek Isles

Wed, Aug 6th, 7 pm

Dreaming of warm turquoise waters and the flavors of Greece? Join us as we discover the taste of Greek cuisine with Chef Joe Marosek. He’ll share authentic recipes for mousakka, an eggplant and zucchini dish, and the classic Cyprus dessert of loukmades, a fritter-like donut with sweet syrup.
Menu: Traditional Greek mousakka; loukmades
Instructor: Chef Joe Marosek

Sliders - More Than Mini-Burgers!

Tues, Aug 12th, 7 pm

Chef Patrick Mannato will share how to transform larger known sandwiches into bite-sized delights. These culinary treats may be small, but they are huge on flavor and variety! These are perfect for your next gathering with friends or dinner with the family.
Menu: Crispy fried chicken and biscuits; lobster with wasabi surprise; quinoa with roasted yellow tomato "ketchup,' and the ultimate beef slider
Instructor: Chef Patrick Mannato

Summer Fruit

Wed, Aug 13th, 7 pm

Tonight we are thrilled to have Chef Dan Spitz introduce us to the fruits of late summer. Our area boasts a variety of fruits such as melon, tomato, berries, and peaches. Explore new and unique ways to prepare them for your next cookout or backyard party.
Menu: Red and yellow watermelon; heirloom tomato salad; pan roasted pork tenderloin with pineapple and black bean salsa; and blueberry and peach cobbler
Instructor: Chef Dan Spitz

Farmer's Market Harvest

Wed, Aug 20th, 7 pm

By shopping your local Farmer’s Market, you not only are getting food directly from its source, you are building relationships and supporting local business. Food is fresh and ready to consume as soon as you get home. Join us as Chef Patrick Mannato shows us how to prepare outstanding meals with simple ingredients found just outside your door.
Menu: Chickpea Panelle with garden vegetable relish; double-roasted beet salad; grilled, farm-raised beef with heirloom bloody mary salad; grilled stone fruit and yogurt
Instructor: Chef Patrick Mannato

Southern Biscuits

Wed, Aug 27th, 7 pm

We're thrilled to have Chef Joe Marosek introduce us to the art of the perfect southern biscuit. Light dough is folded to create layers of flaky, pillowy dough that will melt in your mouth. We will explore the difference between rolled and dropped biscuits and how each biscuit can be made into a savory or sweet morsel to enjoy.
Menu: Southern biscuits served with honey and preserves; squash and sage biscuits; three-cheese biscuits; truffle parmesan biscuits with basil and ham
Instructor: Chef Joe Marosek

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.