W-FA366 San Marino Italy with Chef Craig Tinling
Date: Wednesday, January 8
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Grilled Chicken Diavola
Carbonara risotto with sweet peas and parmesan
Burrata cheese grilled peach salad
Tiramoussa Semifreddo
Click Here to Register Now!
W-FA176 Classic New Orleans French Quarter with Chef Craig Tinling
Date: Friday, January 10
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
London (bacon) butter lettuce salad with Champlain Vinaigrette
Beignet
Click Here to Register Now!
W-FA367 Basque Country with Chef Craig Tinling
Date: Wednesday, January 15
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
Roasted grape and Manchego on grilled bread topped serrano jamon
Salad with a sherry vinaigrette and almond Manchego cheese
crème de Catalan
Click Here to Register Now!
W-FA252 Thai Favorites with Chef Renae
Date: Thursday, January 16
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Classic Pad Thai
Pumpkin curry soup
Larb gai (minced herbed chicken in lettuce cups)
Click Here to Register Now!
W-FA347 Pastaio (Maker of Fresh Pasta) with Chef Craig Tinling
Date: Friday, January 17
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Roasted tomato pasta dough
Cavatelli cherry tomato basil homemade Burrata cheese
Grilled peach salad goat cheese
Tiramoussa Semifreddo
Click Here to Register Now!
W-FA321 Moroccan Tangiens and Cuisine with Chef Craig Tinling
Date: Wednesday, January 22
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
Click Here to Register Now!
W-FA525 Japanese Noodles with Chef Tara Valle
Date: Thursday, January 23
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Easy Shoyu Ramen
Crispy pork belly
Click Here to Register Now!
W-FA128 Thai Bangkok with Chef Craig Tinling
Date: Friday, January 24
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken satey with lime peanut sauce
Spick wok fried green beans with pork and Thai basil
Red curry shrimp jasmine rice
Chicken dumpling
Mango coconut sorbet
Click Here to Register Now!
W-FA391 Flavors of Spain with Chef Renae
Date: Tuesday, January 28
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken and chorizo paella
Marcona almond, manchego and kale salad with sherry vinaigrette
Spanish flan
Click Here to Register Now!
W-FA333 French Cooking with Chef Craig Tinling
Date: Wednesday, January 29
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Sous vied New Your steak with cognac pan sauce
Butter lettuce with a Dijon caper vinaigrette
Pomme puree
Strawberry macaron with a chocolate ganache filling
Click Here to Register Now!
W-FA532 Pan African with Chef Tara Valle
Date: Thursday, January 30
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Fried fish Escabeche
Sweet plantains
Jollof Rice
Click Here to Register Now!
W-FA245 Recipes from New Delhi with Chef Craig Tinling
Date: Friday, January 31
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-FA287 Tuscan Cooking at Home with Chef Craig Tinling
Date: Wednesday, February 5
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
Butternut squash ravioli with cherry tomato basil sauce
Mint chocolate gelato
Click Here to Register Now!
W-FA352 Naples Italy with Chef Craig Tinling
Date: Friday, February 7
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
Click Here to Register Now!
W-FA243 Cajun New Orleans Cooking with Chef Craig Tinling
Date: Wednesday, February 12
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
Click Here to Register Now!
W-FA506 Surf and Turf Date Night with Chef Tara Valle
Date: Thursday, February 13
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
Click Here to Register Now!
W-FA300 Tour of Greece with Chef Craig Tinling
Date: Wednesday, February 19
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
Peta bread
Fried saganaki cheese with arugula salad with a lemon mint vinaigrette
Spanakopita
Click Here to Register Now!
W-FA527 Italian Pasta Night with Chef Tara Valle
Date: Thursday, February 20
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Winter Citrus Salad
Handmade Tagliatelle with Ragu
Chocolate covered strawberries
Click Here to Register Now!
W-FA285 Liguria Italy with Chef Craig Tinling
Date: Friday, February 21
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Pasta dough
Roasted red pepper ricotta ravioli
Roasted carrot and pesto
Glazed zeppole
Click Here to Register Now!
W-FA255 Cooking with Wine with Chef Renae
Date: Tuesday, February 25
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Seared chicken with sauvignon blanc and tarragon cream sauce
Crostini with red wine fig jam and goat cheese
Spring greens with champagne vinaigrette and toasted hazelnuts
Macerated strawberries with marsala sabayon
Click Here to Register Now!
W-FA323 Spanish Moroccan with Chef Craig Tinling
Date: Wednesday, February 26
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
Click Here to Register Now!
W-FA533 French Vintage Recipes with Chef Tara Valle
Date: Thursday, February 27
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Beef Borgion
Pommes Puree
Mousse aux Framboises
Click Here to Register Now!
W-FA268 French Steakhouse with Chef Craig Tinling
Date: Friday, February 28
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
Lemmon posset
Click Here to Register Now!
W-FA297 Korean BBQ with Chef Renae
Date: Tuesday, March 4
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Grilled beef bulgogi lettuce wraps
Marinated cucumber salad with sesame and scallions
Stir fried glass noodles with vegetables (japchae)
Click Here to Register Now!
W-FA326 Spanish Tapas and Pintxos with Chef Craig
Date: Wednesday, March 5
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
Click Here to Register Now!
W-FA467 Vietnamese Take Out with Chef Tara Valle
Date: Thursday, March 6
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken Pho and Accouterments
Caramelized Spare Ribs
Click Here to Register Now!
W-FA381 Old Montreal with Chef Craig Tinling
Date: Friday, March 7
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Beef bourguignon
Pomme puree truffle
Garlic green beans
Profiteroles vanilla pastry cream
Click Here to Register Now!
W-FA324 Flavors of Tuscany with Chef Craig Tinling
Date: Wednesday, March 12
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Risotto with sweet pea and parmesan
Roasted rosemary lemon chicken
Arugula and radicchio salad with a balsamic vinaigrette
Bomboloni
Click Here to Register Now!
W-FA354 A Night in Morocco with Chef Renae
Date: Thursday, March 13
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Chicken tagine with caramelized onion and preserved lemon
Couscous with ginger and saffron
Moroccan carrot salad
Citrus in rose syrup with yogurt and pistachios
Click Here to Register Now!
W-FA531 Flavors of Paris with Chef Craig Tinling
Date: Friday, March 14
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
Deconstructed Nicoise salad
Rosemary rock salt roasted potatoes
Kouign Amann (sugar croissants)
Click Here to Register Now!
W-FA369 A Night in Chianti with Chef Renae
Date: Tuesday, March 18
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Seared steak with chianti red wine sauce
Gnocchi with basil pesto
Arugula salad with balsamic vinaigrette
Affagado – chocolate ice cream “drowned” in espresso
Click Here to Register Now!
W-FA246 Italian Feast with Chef Craig Tinling
Date: Wednesday, March 19
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
Click Here to Register Now!
W-FA534 Italian Spring Pasta Night with Chef Tara Valle
Date: Thursday, March 20
Time: 6:00 PM – 8:00 PM
Tuition: $75
Lab Fee: $15
Materials Fee: $15
Ages: 17 & up
All Levels Welcome!
Handmade Agnolotti filled with crab, ricotta, and spinach
Orange cake with whipped cream and chocolate ganache
Click Here to Register Now!
W-FA281 Dishes from Yucatan Mexico with Chef Craig Tinling
Date: Friday, March 21
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!
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
Click Here to Register Now!
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
Click Here to Register Now!
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
Click Here to Register Now!