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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.
Photo Gallery of Cooking Classes and Special Events
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Chef Biographies · Chef Christopher Tanner · Judy Donovan · Chef Gail D. Sokol · Chef Loren Cunniff · |
Cooking Class Schedule |
South Carolina features four types of barbecue sauces: mustard, vinegar, heavy tomato, and light tomato. The meat used in South Carolina is consistent throughout the state, slow-cooked pulled pork. Come learn what many southerners believe to be the “true” BBQ of the land and judge for yourself.
Menu: Four types of BBQ sauce, Pulled and Chopped SC style BBQ Pork, Hush Puppies, Potato Salad, Smoked Collard Greens
Instructor: Chef Christopher Tanner • Professor Schenectady County Community College, Certified Executive Chef & Judge for the American Culinary Federation |
This class will teach you how to preserve and enjoy the fresh flavors of summer produce year-round. We will discuss and demonstrate both water-bath canning techniques and refrigerator and freezer preserving. Don't miss this opportunity to savor summer all year!
Menu: Strawberry freezer jam, sweet and tangy pepper relish, apricot chutney and herb-infused honey!
Instructor: Loren Cunniff • Personal Chef, Caterer and Professional Recipe Developer |
Strap on your boots and take a travel down to Texas where BBQ mean slow and slow cooked beef among the various beef cuts, brisket is hands-down the most popular. There’s something about taking a tough piece of meat like a beef brisket and turning it into a tender delicious masterpiece that excites most Texans. Come learn about what makes Texas BBQ so different from the rest. You won't go home hungry.
Menu: Smoked Brisket, Texas BBQ Sauce, Baked Beans and Smoked Sausage, Fried Okra, Texas Grilled Garlic Toast.
Instructor: Chef Christopher Tanner, Professor Schenectady County Community College, Certified Executive Chef & Judge for the American Culinary Federation |
Flatbreads, leavened and unleavened, appear in some form in all cultures around the world. The variety is astonishing but there are only two types, breads that are one layer or those with two layers. Soft or crunchy, dense or fluffy, we’ll bake a variety to suit every occasion. We’ll use the oven and a skillet to bake these breads.
Menu: Focaccia, Sardinian Cracker, Whole wheat Pita,Moroccan Herb Layered Bread.
Instructor: Judy Donovan Professional Culinary Educator |
Although called BBQ, Korean BBQ is actually grilled. Bulgogi or “fire meat” is thinly sliced beef marinated in soy sauce, sesame oil, garlic and chili pepper, cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes such as Kimchi. The more common Korean "BBQ" is called kalbi, marinated ribs, which you will find to be totally new and delicious. We will also discuss banchan - Korean side dishes.
Menu: Bulgogi (BBQ Pork), Kalbi (BBQ Short Ribs),Dahk galbi (BBQ Chicken), Chopped cabbage kimchi, Radish Kimchi, pajori (spicy scallion salad),Kimbap (Korean Sushi)
Instructor: Chef Christopher Tanner • Professor Schenectady County Community College, Certified Executive Chef & Judge for the American Culinary Federation |
Explore the world of sliders and burgers according to our creative inspired chef Patrick Mannato. His menu says it all!
Menu: Chicken & Prosciutto Sausage Burger on Focaccia Rolls. Grilled Sesame Salmon Burger with sesame, soy, wasabi sauce served on mini sesame rolls. Best Backyard Cheddar Burger - Featuring Sweet Tree Farms, Grass Fed Ground Beef, Grilled and topped with Cabot Farms 3 year old cheddar and served on onion rolls. John Kilcher from Sweet Tree Farms will join us to discuss his product.
Instructor: Chef Patrick Mannato • Professional Chef and Director of Dining Services for the Scotia-Glenville School District |
Revel in the abundance of fresh herbs and vegetables available now and create richly flavored and yet simple to prepare dishes from around the Mediterranean Basin.
Menu: Arugula with Gorgonzola Polenta Croutons,Chicken Breasts en Papillote, Fassoula, Braised Lamb and Green Bean Stew, Zucchini Fritters, Couscous with Orange, Currants and Mint, Nectarine Crumble with Lemon Cream.
Instructor: Judy Donovan Professional Culinary Educator |
Oktoberfest is a special time of year for those in Germany and of German decent. Come celebrate an evening with hearty regional German fare that will match best with a variety of German beers.
Menu: Berlin Yellow Pea Soup, Rhinish Sauerbraten, Leipzig Mixed Vegetable, Pretzels
Instructor: Chef Christopher Tanner • Professor Schenectady County Community College, Certified Executive Chef & Judge for the American Culinary Federation |
Chef Patrick Mannato is bringing Napa to the Spoon & Whisk. Join us for a night of culinary delights.
Menu: Grill-Roasted Asparagus on San Francisco Sour Dough Crostini with Shaved Sonoma Dry Jack, herbs and Arugula Oil. Farm Market Salad - Baby Greens with roasted local vegetables, crispy shallots, candied pistachios, with "Painted Goat Farm" chèvre and dried cherry vinaigrette. Organic Cascade Mt. Winery olive oil poached salmon and puttanesca style vegetables, served over "Wild Hive Farm" semolina polenta. Brown Sugar Caramelized Grilled peaches topped with home-made Ricotta Cheese, finished with Peach Habanera Truffle Jam.
Instructor: Chef Patrick Mannato • Professional Chef and Director of Dining Services for the Scotia-Glenville School District |
Cheese guru Gustav Ericson’s casual teaching style and yearsof experience make for a fun and educational evening. Italy makesdozens of exquisite artisanal cheeses and Gustav will pair his cheese selections with savory and sweet bites extraordinaire.
Menu: a broad selection of cheeses and exciting accompaniments.
Instructor: Gustav Ericson, Cheese master and former Pastry Chef extraordinaire |
Chef La Posta of Maestro’s returns for an evening in Clifton Park to share his expertise. In this class we’ll learn to make fresh Gnocchi with Bolognese sauce, Mortadella and the art of making fresh mozzarella. We will discuss how and why these items evolved in the region they are from and how the locals make them.
Instructor: John La Posta, Chef and owner of Maestro’s ‘a fine American Bistro’ on Broadway in Saratoga Springs |
Sausage making can be a daunting task for those who have never tried it, but in reality it can be quite easy. We will focus on grindingthe meat, mixing the meat and stuffing the meat into casings. We will also discuss cooking methods, poaching, grilling, smoking, and all the vital steps that go into a properly emulsified sausage.
Menu: Italian Sausage, Bratwurst, Andouille Sausage, Hot Dogs
Instructor: Chef Christopher Tanner, Professor Schenectady County Community College, Certified Executive Chef & Judge for the American Culinary Federation |
In this class will combine Judy’s Artisanal Bread expertise with the No Knead Bread phenomenon of Sullivan Street Bakery owner Jim Lahey. Everything you need to bake your own bread from flourto baking vessel in a simple and clear format.
Menu: Rustic Country Bread, Whole Grain Loaf, Rye with Caraway
Instructor: Judy Donovan · Professional Culinary Educator |
Whether you are giving or receiving gifts during the holidays, a homemade quick bread shows family and friends how much you love them. Join Chef Gail Sokol and learn to prepare: Spiced Pumpkin Loaves, Frosted Cinnamon Roll Scones, and Braided Cranberry Nut Cheese Danish.
Instructor: Chef Gail Sokol · Professor Schenectady County Community College and Professional Chef and Author |
Registration and Policy Information
Class sizes are limited to ensure that our participants enjoy the experience.
Please sign up on our mailing list when you visit Spoon & Whisk to receive the list of upcoming
classes through the mail. Classes will not be published on our web site until our mailing has been received
by our customers. Currently, we do not e-mail our class listings.
- 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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