Master everything from fundamental techniques to classic recipes.
Intimate class sizes really allow for learning and are limited to 1-8 chefs.
To register for classes click “Registration and Contact” at the top of this page.
SUMMER 2026
June
Class Name: RHUBARB
“A Charming and Elusive ingredient"
Date: JUNE 13, 2026
1-4 pm
Cost: *$75 per person
Description:
A truly interesting ingredient, deliciously sour unexpectedly smooth and of course beautiful pale pink on a plate.
Let’s make a meal of it!
Appetizer
Rhubarb Fennel Chutney with Burrata and sourdough crisps
Entree
Roasted Salmon or Brasied Pork Belly with Gingery Rhubarb Compote
Dessert
Rhubarb Gelato with Apple Pomegranate Flognarde
*pricing may vary related to market prices
Class Name: Sour Dough
Dates: June 25, 2026
1-4 pm
Cost: $75 per person
Description:Join us for a Friendly, Hands-on Introduction to Sourdough Bread Making.
We'll explore the history and science of Sourdough and learn how to understand your Starter.
This opportunity will allow you to practice essential dough-handling skills and there will be time to create your own English Muffins, Soft Pretzels or Bagels using sour dough discard.
The tools you will be taking home will keep you baking and include a printed guide, Classic Sour Dough Bread recipe, proofing bowl and your own Sour Dough Starter
Class Name: Appetizers
"Simple but a BIG SHOW"Date: June 19, 2026
1-4 pm
Cost: *$75 per person
Description:Looking to make a big splash at your next party Join me to learn some tricks in this class.
Learn to make some SOFT CHEESES to incorporate into your charcuterie
Learn a few AMUSE BOUCHE, small fun apps that will “amuse your mouth”
Get prepared to host your Dumpling Party as we create AUTHENTIC STEAMED DUMPLINGS with a variety of fillings and sauces
Recipes and Mise en Place lists will be included.
Class Name: Enriched Breads
Brioche, Challah, MonkeyBread and Babka
"Delicious, simple and life changing"Class has been Cancelled
1-4 pm
Cost: $75 per person
Description:
Join us as we investigate a great topic: ENRICHED DOUGHS
Hands-on and Demonstration of enriched dough that hales the richness of sugars, eggs, and butter along with a traditional favorite Challah bread.
Menu Includes:
FLAKY PUFF CRUST PIZZA
BRIOCHE DOUGH and some of its uses
TRADITIONAL CHALLA BREAD
Recipe and Mise en Place lists will be included
SUMMER 2026
July
Class Name:
Quick Pickles
"Quick preservation using Caramelization and Tang to enjoy summer harvest"Date: July 18, 2026
1-4 pm
Cost: $75 per person
Description:Preserving food can evoke deep-rooted almost primitive feelings of self-sufficiency and survival. Simple fact though, any fresh food, unless treated in some way will go bad.
Seasonality really sets up our preservation plans and while we will talk canning later in the summer, LET’S DO SOME PICKLED TRICKS NOW
Join me to Learn the fundamentals of quick pickling
Quick Pickled Veggies
Caponata, an authentic but non-traditional version of a dish that are caramelized and tangy for sure.
Pepper-Jelly and Rhubarb Relish, wonderful accompaniments to your charcuterie boards
*Our work will be done for immediate use but the recipes will include instructions longer preservation options.
Recipes will be included Mise en Place lists available upon request.
Class Name:…Pizza
Welcome to Pizza University
"We are getting ready to FIRE it up!"
Be among the first to use the Oven…
Dates: July 11, 1-4 pm
July 21, 1-4 pm
sorry, Classes are at capacity
Leave me a message if you’d like to be notified for the next available pizza class
Cost: $75 per person
Description:
Guest Chefs Muriel and Jen Schmeid
Ready to Offer Pizza 101
More information to come!!
Thank you for your patience
Late SUMMER 2026
August-September
Class Name: Canning 101
"Basic canning instruction on mechanisms and benefits"Date: August 20, 2026 or August 23, 2026
1-4 pm
*Please include desired date when registering on contact page Cost: $75 per person
Description:Preserving food can evoke deep-rooted almost primitive feelings of self-sufficiency and survival. Simple fact though, any fresh food, unless treated in some way will go bad.
Join us and allow and CHEF Melissa Meese to walk you through the Methods of Hot Water Canning.
Seasonality really sets up our preservation plans for this class so the MENU of the day is yet TBD.
Perhaps, TOMATO SEASON 2026 ?
Recipes will be included Mise en Place lists available upon request.
Class Name: DISTILLATES artistic extracts
"Curiosity in the Kitchen leads to very good things.“ DATE CHANGE
Dates: September 5, 2026
1-4 pm
Cost: $75 per person
Description:
Join us as CHEF Jen Schmied explains the Culinary uses for home brewed Floral & Herbal distilled solutions.
Herbal distillates (hydrosols) are aromatic waters created during the distillation of essential oils, used in food and beverages to add concentrated flavor, aroma, and potential health benefits.
Popular examples can included rosewater, orange blossom water, and peppermint hydrosol.
Menu of the day TBD
but LAVENDER comes to my to mind
Class Name: Fall Desserts
Just as Julia Child elevated traditional fall baking with brilliant French techniques, let’s create with this beautiful bounty!
Date: September 12, 2026
1-4 pm
Cost: *$75 per person
Description:As the weather gets ready to change here in Central Ohio, let’s talk about some comfortable, around the fire DESERTS.
Apples, Pears, Pomegranate…
Cream Custard and more!
Menu of the day is TBD