Cooking Classes

Cancellation Policy - we cannot make exceptions. We have a minimum number of students required in order for a class to occur. We reserve the right to cancel a class for any reason in which a full refund will be given. Full payment is expected at time of registration.

Bad Weather Policy - We will make a determination no later than 2 hours prior to a class and will make every attempt to notify you by phone at the phone number you provide us upon registration. If we are not able to speak with you in person, we will leave a message. We encourage you to call us if in doubt. Unless you hear from us at the phone number provided to us at registration, the class will be held.

Percent Off ~ Each class participant receives 15% off the store the day of the event. You can come in early, shop during the mid-class break or after the class is over.

March 16, 2010 - Tuesday Cooking Class 6:00 p.m. - 9:00 p.m.

Chef & Author Judith Fertig

Gourmet Breakfast for Dinner

Why not end the day the way you wished you'd begun it--with a gourmet breakfast for dinner! In this class, we'll taste wonderful dishes that you can do altogether for one fabulous brunch menu (think ahead to Easter, Mother's Day, graduation, bridal shower, etc.). Or take this one great dish at a time to liven up your weekend breakfasts or weekday meals.

First, we'll learn the secrets of gloriously easy, no-knead Artisan Brioche. We'll turn leftover brioche (as if!) into a to-die-for Savory Bread Pudding with Leeks, Herbs, and Goat Cheese--and later on, Normandy Apple-Almond Galettes (rolled out from that same brioche dough) for dessert with coffee. We'll Roast Asparagus and even make our own signature Pork and Pistachio Sausage to fry into patties. If you can make a meatloaf, you can make signature sausage-- with a deliciously smoky twist.

$55.00 per person

March 18, 2010 - Thursday Cooking Class 6:00 p.m. - 9:00 p.m.

Author Karen Adler

Classic Julia: Boeuf Bourguignon (Beef Burgundy)

Join cooking teacher Karen Adler in this delicious class where you'll learn how to create one of Julia Child's masterpieces - Boeuf Bourguignon (one of 10 dishes that Julia said every cook should know how to prepare). Karen will share stores of meeting Ms. Child, sitting next to her at lunch, and staying at the former home la Pitchoune at Chateauneuf, France in Provence. Students are welcome to share their stores as well. We'll talk about the movie and the following books: Julie and Julia, My Life in France, and Mastering the Art of French Cooking Volume 1.

Menu - Greens with Vinaigrette, French Baguette & Home Churned Butter, Classic Beef Burgundy (Boeuf Bourguignon), Butter Noodles, Chocolate Coffee Butter Cream Iced Brownies

$55.00 per person

March 20, 2010 - Saturday Workshop/Tasting Class 10:00 a.m. - 12:00 p.m.Author Karen Adler

Pantry Secrets & Double Duty Recipes

In this workshop you’ll receive 4 core recipes with 2 or 3 variations of each. How and what to use them with, including as marinades, vinaigrettes, dipping sauces, drizzling sauces, slathers and sprinkles. These 4 recipes can add dozens of new recipes to your repertoire and we’ll TASTE 10 recipes in all!

*Mustard Mayo Dipping Sauce is a side sauce or slather for vegetables and fish or chicken. We’ll also create an artichoke sauce and a roasted red pepper sauce from the core recipe and make Artichoke Slathered Chicken Breasts on a Plank.

*Toasted Sesame-Soy Marinade and Dressing is a wonderful Asian based dressing/marinade for veggies and meats. We’ll add peanut butter to make a Thai Peanut Dipping Sauce. We’ll also create 2 new flavored dressings; one with citrus and the other with basil and pesto. Tasting of these with fresh veggies.

*Confetti Pepper Cheese: a great cream cheese spread good for serving with crackers, grilled bread, dollop on a baked potato and/or grilled meats. It is packed with fresh herbs and vegetables. Tasting with crackers and crostini.

*Blackening Spice Mixture: blackened fish or chicken and also a great spicy pasta called Pasta Ya Ya – which we will make in class and sample.

$35.00 per person

March 29, 2010 - Monday Cooking Class 6:00 p.m. - 9:00 p.m.Chef Jasper Mirabile, Jr.Italian EasterCelebrate Pasqua with Jasper! It is an Italian festival in the kitchen when Jasper prepares Pasta Filled Eggplant with Homemade Ricotta Cheese, Torta di Pasqua...an authentic Easter Tort filled with cheese and spinach, Chicken Saltimbocco and Italian Easter Cake for dessert along with a mozzarella demonstration!$55.00 per person April 6, 2010 - Tuesday Cooking Class 6:00 p.m. - 9:00 p.m.Jenny Steffens

Easter Surprises! Jenny teaches “Make & Take” Easter Baskets with Easter Sugar Cookies and Coconut Macaroons. Our Spring Menu will be Homemade Spinach, Ricotta & Mozzarella Ravioli topped with a Prosciutto & Spring Pea Cream Sauce, Goat Cheese Crostini and Spring Greens with Lemon Garlic Vinaigrette.

$55.00 per person

April 10, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

Spring has Sprung! Pizza's on a Stick, Peanut Butter Honey Bee's and a surprise!

$25.00 per child

April 13, 2010 - Tuesday Cooking Class 6:00 p.m. - 9:00 p.m.

Author Karen Adler

Classic Julia: A French Spring Dinner

Cooking teacher Karen Adler continues her Julia Child classes focusing on the fresh flavors of Spring. Karen has stayed in the former home of Julia and Paul Child at La Pitchoune (about 30 minutes north of Cannes) nestled in the hills above the french Riviera. Karen shares some of her stories in an imitation of Julia's lilting voice. Class begins with a delicious starter of chilled Vichysoisse with crisp Homemade Parmesan Toast. Next is the Supreme de Volaille, classic French boneless skinless chicken breast prepared with Parmesan and fresh breadcrumbs. Blanched asparagus is served with Julia's famous Blender Hollandaise and Rissotto (Braised Rice). We'll finish with a citrus Lemon-Lime Tart. Bon Appetit!

**Vichysoisse with Homemade Parmesan Toast, Supremes de Volaille a la Milanese (Chicken Breast rolled in Parmesan and Fresh Bread Crumbs), Asperges avec Sauce Hollandaise (Asparagus with Blender Hollandaise), Risotto (Braised Rice), Lemon-Lime Tart.

$55.00 per person

April 17, 2010 - Saturday Workshop/Tasting 10:00 a.m. - 12:00 p.m.

Brenda Nolte

Weeknight Suppers with Pizzazz!

Add a dash of sparkle and style to your same-old everyday meals. Three quick and easy, but company-worthy entrees will be demonstrated and tastings available for Ravioli in Walnut Sauce, Mu Shu Chicken Tortillas, Cassoulet/French Peasant Soup and a family favorite, a decadent gooey, chocolate bread pudding. You'll go home inspired with new weeknight meals and ideas.

$35.00 per person

April 20, 2010 – Tuesday Cooking Class 6:00 p.m. – 9:00 p.m.

Chef Mark Webster

Welcome to Spring

Braised Zinfandel glazed Pork Loin with Duchess Potatoes, Grilled Asparagus with Hollandaise Sauce, Blue Cheese and Country Bacon Stuffed Roasted Tomatoes. Dessert – Mascarpone Fruit Tart

$55.00 per person April 24, 2010 - Saturday Hands On Class 10:00 a.m. - 12:30 p.m.Chef Andrea Adams BrittCake Decorating IIIIf you are looking for a less-sweet trans-fat free cake, this class is for you! From baking my scratch buttermilk white cake, to making a chocolate ganache filling and making melt in your mouth Swiss meringue butter cream. Learn the techniques to making your cake look perfect. We will also learn borders, simple flowers, basket weave and roses.$45.00 per person

April 27, 2010 - Tuesday Cooking Class 6:00 p.m. - 9:00 p.m.

Chef Nancy Stark

CINCO DE MAYO MEXICAN FIESTA
In the fifth installment of Chef Nancy's fabulous Mexican food celebration we will start with
ROASTED RED CHILE-TOMATILLO SALSA with FRESH CHIPS and everyone's favorite...GUACAMOLE! Next, we will revisit the technique to make CORN TORTILLAS and sample them in soft, fresh TACOS AL PASTOR ("Shepherds-style" soft tacos of spicy pork and grilled pineapple). For the main course, CHILES RELLENOS stuffed with Chicken and Chorizo Picadillo and bathed in a spicy Tomato Broth. If you have only had these in restaurants, you are in for a treat! And for a sweet finale, upside-down CHOCOLATE CAJETA CARAMEL FLAN CAKE. You have to see it to believe it!

$55.00 per person

May 4, 2010 - Tuesday Cooking Class 6:00 p.m. - 9:00 p.m.

Author Karen AdlerMother-Daughter Night OutWith Mother’s Day right around the corner – why not let this special dinner be a treat for Mom. So team up with your favorite daughter(s) who is also a Mom (or not) and sit back, dine & learn. There’ll be plenty of time to visit, too! We’ll start with a lovely bowl of Celebration Soup…A creamy sharp Cheddar soup with a confetti of chopped veggies for garnish. Next comes a serving of Sonoran Salad from our city’s famous Beyond Parsley Cookbook – the best version of a Cobb Salad East of the Missouri River (it was invented in Hollywood!). Parmesan Chicken Breasts with Sautéed Sugar Snap Peas. Old–Fashioned Lemon Balm Pound Cake with Lemonade Glaze (just like grandma used to make) for dessert - Oh My Ma Ma!
*Celebration Soup, Sonoran Salad, Parmesan Chicken, Sugar Snap Peas, Old-Fashioned Lemon Balm Pound Cake with Lemonade Glaze

$55.00 per person

May 15, 2010 – Saturday Cooking Class 10:00 a.m. - 1:00 p.m.

Brenda Nolte

Spring Brunch

Break away from the classic breakfast casserole for a Spring Brunch that also can be served as Breakfast for Dinner. The class will include recipes, demonstrations and tastings beginning with a “virgin” Aperitif, a Savory Sausage Quick Bread, Caramelized Bacon, an Egg Stuffed French Bouleand finishing with Pot de Crèmes, a decadent dark chocolate custard.

$55.00 per person

May 25, 2010 – Tuesday Cooking Class 6:00 p.m. – 9:00 p.m.

Author Karen Adler

Memorial Day Backyard Bash

Easy grilled fare with flair to make your Memorial Day Weekend a success. Baja-Style Fish Tacos better than any you’ve ever had served with a Napa Cabbage Slaw. Grilled Veggie Platter as beautiful as it is tasty – first served to the food editorial staff at Food & Wine Magazine! Barbecued Pork Tenderloins and a Decadent Garlic Potato Casserole satisfy every hungry eater at your feast. Lemon-Zest Ice Cream for Dessert!

**Baja-Style Fish Tacos, Napa Cabbage Slaw, Grilled Veggie Platter with Mortar & Pestle Vinaigrette, Barbecued Pork Tenderloin, Decadent Garlic Potato Casserole, Lemon-Zest Ice Cream

$55.00 per person

June 12, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

Farmer's Market Tour - Bruschetta's. Yummy! Touring and shopping the Farmer's market for our fresh, delicious ingredients to make Bruschetta.

$25.00 per child

June 15, 2010 - Tuesday Cooking Class 6:00 p.m. - 9:00 p.m.

Karen Adler/Jet Pabst

Grilling "Thyme" at Jet's

(Rain Date - June 17, 2010)

$55.00 per person

August 14, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

$25.00 per child

October 9, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

$25.00 per child

December 4, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

Gingerbread House

$25.00 per child

December 11, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

Gingerbread House

$25.00 per child

December 18, 2010 - Saturday Kid's Thyme in the Kitchen 9:30 a.m. - 11:00 a.m.

Jet Pabst

Gingerbread House

$25.00 per child