W-FA154 Classic New Orleans French Quarter with Chef Craig Tinling
Date: Wednesday, March 26
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken and andouille sausage gumbo
Red beans and rice
Lardon butter lettuce salad with Champlain vinaigrette
Beignet
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W-FA535 Cajun Country with Chef Tara Valle
Date: Thursday, March 27
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken and sausage gumbo
Braised mustard greens
Bananas foster
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W-FA388 Recipes from New Delhi with Chef Craig Tinling
Date: Friday, March 28
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken tikka marsala basmati rice
Pakora with Mango chutney
Palak Paneer
Nann from scratch
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W-FA551 Mediterranean Table with Chef Renae
Date: Tuesday, April 1
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Pomegranate glazed roast salmon
Pine nut couscous and roasted garlic aioli
Cumin and harissa glazed carrots
Citrus in rose scented syrup with yogurt
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W-FA532 German Feast with Chef Craig Tinling
Date: Wednesday, April 2
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Pork Schnitzel
Spaetzle with Herbs and Brown Butter
Beer braised cabbage with apples and bacon
Apple streusel
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W-FA247 Paris with Chef Craig Tinling
Date: Friday, April 4 / Friday, August 1 / Wednesday, August 20
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Parisian herbed gnocchi
Classic salad verte with shaved radish
Blackberry roquefort rosemary tart with a sherry reduction
Apricot raspberry galette
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W-FA533 Bologna Italy with Chef Craig Tinling
Date: Wednesday, April 9 / Friday, September 5 / Friday, September 26
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Fresh Pasta
Gargnelli with ragu alla Bolognese
Faro arugula squash salad
Hazelnut ricotta cheesecake with strawberries
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W-FA544 Classical French with Chef Tara Valle
Date: Thursday, April 10
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
French Onion Soup
Whole Roasted Chicken and Fresh Herbs
Asparagus with a Champagne Citrus Vinaigrette
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W-FA513 Easy Fresh Italian with Chef Craig Tinling
Date: Friday, April 11
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Honey lemon saffron grilled chicken thighs
Saluted green beans with grilled lemon vinaigrette
Grilled flatbread with mint pesto
Cannoli with chocolate orange ricotta filling
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W-FA128 Thai Bangkok with Chef Craig Tinling
Date: Wednesday, April 16 / Wednesday, July 2
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Steamed Thai Chicken Dumplings with Sweet Chile Dipping Sauce
Green Papaya Salad
Sticky Thai meat balls
Traditional Pad Thai
Mango Lime sorbet
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W-FA515 Everything Ricotta with Chef Craig Tinling
Date: Friday, April 18
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Cavatelli with lemon herb ricotta
Make ricotta from scratch
Spicy meatballs
Ricotta tomato basil salad
Lemon ricotta cheesecake
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W-FA534 Fresh Vietnamese with Chef Craig Tinling
Date: Wednesday, April 23
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Shrimp summer rolls
Ga nuong (lemon grass grilled chicken)
Pork dumplings with chili vinegar dipping sauce
Coconut squash curry
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W-FA229 Tour of Argentina with Chef Craig Tinling
Date: Friday, April 25
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Empanadas lime crema sauce
Verde radish salad red wine vinaigrette
Grilled skirt steak with salsa chimichurri sauce
Carmel flan
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W-FA424 Paris Bistro with Chef Renae
Date: Tuesday, April 29
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Pan roasted chicken with fine herbs and whole grain mustard sauce
Brown butter mashed potatoes
Salade verte
Dark chocolate souffle
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W-FA518 Tuscan Family dinner with Chef Craig Tinling
Date: Wednesday, April 30
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Seared pork tenderloin stuffed with Tuscan kale and pancetta
Pumpkin risotto with parmesan and fried sage
Roasted beet, goat cheese, and arugula salad
Almond and orange cookies with Affogoato
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W-FA318 Little Italy with Chef Renae
Date: Tuesday, May 6
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken Parmesan with fresh tomato sauce
Fettuccine alfredo
Fennel orange and arugula salad
Affogato
Click Here to Register Now!
W-FA133 Vietnamese cooking with Chef Craig
Date: Wednesday, May 7 / Wednesday, September 17
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Grilled lime chili salmon
Fresh summer rolls with shrimp and peanut dipping sauce
Grilled chicken rice noodle and fresh herbs
Vietnamese coffee ice cream
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W-FA546 Japanese and Mexican Fusion with Chef Tara Valle
Date: Thursday, May 8
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Spicy Cucumber and Daikon Ceviche
Easy Birria Ramen
Homemade Flour Tortillas
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W-FA479 Tour of Poland with Chef Craig Tinling
Date: Friday, May 9 / Wednesday, September 10
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Cheese and potato perogies with fried onions and sausage
Cucumber dill salad
Cabbage rolls
Kremowka (Delicoius custard pastry)
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W-FA536 Mexican Coastal Cooking with Chef Craig Tinling
Date: Wednesday, May 14
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Shrimp with fresh mango-cilantro salsa
Grilled chicken pineapple and avocado salad
Grilled corn with Chile-lime butter and Queso fresco
Homemade tortillas
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W-FA553 New Orleans Feast with Chef Renae
Date: Tuesday, May 20
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken and andouille sausage gumbo
Peel and eat shrimp with remoulade dipping sauce
Red beans and rice
Bananas foster
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W-FA537 Tamales with Chef Craig Tinling
Date: Wednesday, May 21
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Oaxacan Chicken tamales with chile
Rojo salsa
Vegetarian tamales with poblanos and cotija cheese
Creamy Tomatillo sauce
Churro with caramel DeLuca chocolate sauce
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W-FA538 British Classics with Chef Craig Tinling
Date: Friday, May 23
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Salmon Wellington
Charred Broccoli with Manchego, hazelnuts, and honey
Chocolate mousse creme fresh
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W-FA554 Steak Night Delights with Chef Renae
Date: Tuesday, May 27
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Seared steak with rose cherry gastrique
Roasted fingerlings potatoes with truffle butter
Rose butter radishes
Prosecco sabayon with berries
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W-FA539 Summer Appetizers with Chef Craig Tinling
Date: Wednesday, May 28 / Friday, September 12
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Fried cheese risotto (Arancini)
Bruschetta with slow roasted shallots and goat cheese
Artichoke tapenade polenta parm base
Belgium endive chicken salad with cheese mousse
Phyllo cups with cream cheese mousse date compote
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W-FA282 Greek Mezza Platter with Chef Craig Tinling
Date: Friday, May 30
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Flank steak with melitzanosalata dip
Spanakopita
Marinated cucumber salad whipped fetta
Garlic pita bread
Tyropites (hone cheese phyllo pie)
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W-FA540 Tuscan Steak House with Chef Craig Tinling
Date: Wednesday, June 4
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Acciughini (zucchini fritters)
Steak Tagliata with Arugula and fried capers
Acorn squash sage risotto
Dark Chocolate-espresso budino
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W-FA550 Chinese Take Out with Chef Tara Valle
Date: Thursday, June 5
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Pork Egg Rolls
Vegetable Lo Mein
Chinese BBQ Spare Ribs
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W-FA383 El Toro Spain with Chef Craig Tinling
Date: Wednesday, June 11
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Grilled strip steak with romesco sauce
Grilled asparagus with capers and lemon
Bread and tomato salad with sherry vinaigrette
Tarta de Santiago cake with saffron cream
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W-FA366 San Marino Italy with Chef Craig Tinling
Date: Friday, June 13
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Fried sage brown butter gnocchi
Pan fried branzino with a wine caper and dill sauce
Lemon arugula salad
Fresh fruit zabaglione
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W-FA154 Classic New Orleans French Quarter with Chef Craig Tinling
Date: Wednesday, June 18 / Friday, August 29
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken and andouille sausage gumbo
Red beans and rice
Lardon butter lettuce salad with Champlain vinaigrette
Beignet
Click Here to Register Now!
W-FA556 Tour of Italy with Chef Renae
Date: Tuesday, June 24
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken milanese
Gnocchi with tomato cream sauce
Arugula salad with lemon parmesan dressing
Dark chocolate espresso budino
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W-FA541 Bangkok Thai with Chef Craig Tinling
Date: Wednesday, June 25
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Steamed Thai chicken dumplings with sweet chile dipping sauce
Green papaya salad
Sticky Thai meat balls
Traditional Pad Thai
Mango lime sorbet
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W-FA506 Surf and Turf Date Night with Chef Tara Valle
Date: Thursday, June 26
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Pan seared filet and crab cakes
Scalloped potatoes
Chocolate pot de crem
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W-FA321 Moroccan Tangiens and Cuisine with Chef Craig Tinling
Date: Friday, June 27
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken tangine with dried plums
Saffron fresh herb cous cous
Grilled carrot salad with fetta and a harissa vinaigrette
Cinnamon honey mousse with layers of phylo
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W-FA245 Recipes from New Delhi with Chef Craig Tinling
Date: Wednesday, July 9 / Wednesday, September 3
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken Biryani
Aloo gobi
Spiced basmati rice
Mango chutney
Roti bread
Click Here to Register Now!
W-FA501 Italian Summer with Chef Craig Tinling
Date: Friday, July 11
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Whipped ricotta roasted tomato bruschetta
Radicchio arugula apple walnut salad with balsamic vinaigrette
Bolognese filled ravioli with cherry tomato basil sauce
Tiramisu gelato cookie sandwich
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W-FA352 Naples Italy with Chef Craig Tinling
Date: Wednesday, July 16
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Arancini (Fried risotto balls)
Grilled swordfish with puttnaesca sauce
Mellon burrata cheese salad with white balsamic vinaigrette
Chocolate panna cotta tart
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W-FA228 French Table with Chef Craig Tinling
Date: Friday, July 18
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Oven roasted chicken with a white wine burre blanc
Saluted green beans with a sherry vinaigrette
Rosemary rock salt roasted potatoes
Kouign amann (Sugar croissants)
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W-FA243 Cajun New Orleans Cooking with Chef Craig Tinling
Date: Wednesday, July 23 / Friday, September 19
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Andouille sausage Jambalaya
Pan fried catfish with crawdaddy etouffee
Tomato green bean salad with a lemon tarragon vinaigrette
Croissant bread pudding
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W-FA322 Traditional Paella with Chef Craig Tinling
Date: Friday, July 25 / Wednesday, September 24
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken seafood paella
Arugula salad with lemon olive oil vinaigrette and manchego cheese
Basque cheesecake
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W-FA300 Tour of Greece with Chef Craig Tinling
Date: Wednesday, July 30
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken Souvlaki with tzatziki sauce
Baba ghanoush with a fetta tomato salad
Pita bread
Fried saganaki cheese with arugula salad with a lemon mint vinaigrette
Spanakopita
Click Here to Register Now!
W-FA323 Spanish Moroccan with Chef Craig Tinling
Date: Wednesday, August 6
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Grilled skirt steak with red chermoula sauce
Shrimp preserved lemon tagine and olives
Roasted spiced cauliflower with a honey yogurt sauce
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W-FA268 French Steakhouse with Chef Craig Tinling
Date: Friday, August 8
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Strip steak with a brandy peppercorn sauce
Butternut squash gratin
Perfect roasted potatoes
Lemon posset
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W-FA326 Spanish Tapas and Pintxos with Chef Craig
Date: Wednesday, August 13
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Garlic shrimp grilled bread tomato
Chorizo sausage wilted lemon mustard greens
Gaspacho
Spicy pork skewers with romesco sauce
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W-FA381 Old Montreal with Chef Craig Tinling
Date: Friday, August 15
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Coq au vin blanc
Potato anna
Garlic green bean salad
Profiteroles vanilla chocolate raspberry pastry cream
Click Here to Register Now!
W-FA246 Italian Feast with Chef Craig Tinling
Date: Friday, August 22
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
French pasta dough
Ricotta raviolo (egg yolk ravioli) lemon asparagus white wine garlic sauce
Roasted tomato parmesan salad aged balsamic vinaigrette
Chocolate lava cake
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W-FA281 Dishes from Yucatan Mexico with Chef Craig Tinling
Date: Wednesday, August 27
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Black bean queso tamale with a tomatillo salsa
Chorizo sausage filling with Rojo sauce
Chili lime corn salad
Churros with a Mexican chocolate sauce
Click Here to Register Now!