Your Kitchen Store hosts demonstration cooking classes in Keene, NH throughout the year. You will watch, listen and learn as the chef/instructor demonstrates techniques and prepares recipes for you to sample. Come hungry for all of our classes except for our cake/decorating classes. Classes are a maximum of 10 people and each space is sold in advance on a first come, first serve basis. If classes are full, we will be happy to add you to our waiting list.
You can register today for any of the cooking classes listed below in-store or call 603-352-1626 and a sales associate will be happy to assist you. Payment is non-refundable and due at time of registration.
Join us each Saturday and Sunday for tastings between 12PM-3PM.
Saturday, Sep 20
Join us Saturday, September 20th Noon until supplies last to vote for the best apple pie made by non other than YKS staff! FREE EVENT
Monday, Sep 22
Monday, September 22nd 6-8pm with Chef Linda Stavely. An evening of French sweets beginning with Crepes Suzettes sauced with an orange butter liquor sauce. Tarte Tatin, an upside down apple tart, will be served with ice cream and of course Pate a Choux filled with cream and fruit and the basic French Genoise with its many adaptations. Cost per student $55.00
Tuesday, Sep 23
Tuesday, September 23rd 6-8pm with Culinary Instructors Allen Raymond and Joanne Piper. This class will adventure into Asian cooking. You will make a spicy beef and snow pea stir fry, drunken noodles and steamed won-tons. Then you will top off the night with Ginger Chocolate Chunk Ice Cream Skills in this class include but are not limited to: Stir Frying, Steaming, Sauteing and Ice Cream Making. Cost per student for entire series is $125 or $35.00 for individual class.
Thursday, Sep 25
Thursday, September 25th 6-8pm with Chef and Cookbook Author Susie Crowther. This interactive class explores the art of recipe-free cooking. Chef Susie focuses on seasonal ingredients, prepared in ways that maximize nutrition. Learn basic procedures and creative techniques, to open possibilities in your kitchen! We’ll use herbs, creating a variety of savory dishes. Food is medicine. Cooking with herbs improves your health and reduces symptoms. You’ll take home goodies! Cost $45.00 per student
Monday, Sep 29
Monday, September 29th 6-8pm with Chef Linda Stavely. Fond Brun (basic brown sauce), Mayonnaise with its variations, Hollandaise, Mornay, Vinaigrette and Sabayon will be made with foods to sauce. THIS IS A HANDS ON CLASS. Cost per student $55.00
Tuesday, Sep 30
Tuesday, September 30th 6-8pm with Culinary Instructors Allen Raymond and Joanne Piper. The series will end with a delicious roasted chicken with mashed potatoes and braised vegetables. A simple and easy homemade bread and strawberry basil galette will end the class. Skills include but are not limited to: Braising, Roasting, Bread Making, Pie Crust and Baking. Cost per student for entire series $125 or individual class $35.00
Wednesday, Oct 01
Wednesday, October 1st 6-8pm with Chef Linda Stavely. Homemade English Muffins from scratch served with eggs prepared a la Benedict with Canadian bacon and Hollandaise sauce. A Mexican egg preparation - Huevos Racheros and Italian egg and vegetable Frittata will complete the egg offerings. Seasonal Apple Strudel with coffee/tea or other libations will complete our brunch class. Cost $55.00 per student.
Tuesday, Oct 07
Tuesday, October 7th 6-8pm Join Chef Linda Stavely and Wine Expert Dan Fagan as they take you on a wine and culinary adventure through the Burgundys of France. Cost $80.00 per student, includes wine.
Wednesday, Oct 08
Wednesday, October 8th 6-8pm. This interactive class explores the art of recipe-free cooking. Chef Susie focuses on seasonal ingredients, prepared in ways that maximize nutrition. Learn basic procedures and creative techniques, to open up possibilities in your kitchen! Using “foliage ingredients” – roots, herbs and “meetz” (vegetarian proteins) – we’ll create a variety of savory dishes. Chef Susie will take you from sauce to salad to side dish to soup. You’ll take home goodies! Cost is $45.00 per student.
Wednesday, Oct 15
Wednesday, October 15th 6-8pm. This interactive class explores the art of recipe-free cooking. Chef Susie focuses on seasonal ingredients, prepared in ways that maximize nutrition. “Recipe-free” is a bit different when it comes to baking, but Chef Susie will teach you the three main baking procedures that most recipes follow. We’ll focus on “harvest bounty” – apple, carrots and squash – with plenty of spices and healthy alternative ingredients, like ginger, arrowroot and gluten-free grains. Cost is $45.00 per student.
Thursday, Oct 16
Essential Knife Skills with Culinary Instructor Allen Raymond
HANDS ON CLASS
Thursday, October 16th 6-8pm
The focus of this class is to teach you how to: Properly hold and use a chef's knife while completing a variety of common prep tasks; correctly care for and sharpen your knives; educate you on the main types of chef's knives (German, Japanese); demonstrate a variety of common chopping, cutting and slicing techniques; provide yo with the opportunity to try different types, brands and sizes of knives in the class; acquaint you with different types of cutting tools (e.g. serrated, boning, slicing, paring, santoku knives, mandolin and kitchen shears). Cost $30.00 per student.
Friday, Oct 17
Friday, October 17th Join Stonewall Kitchen as they demonstrate and sample their delicious food line. Plus FREE gift for all who attend. 11:30am-2pm FREE EVENT
Saturday, Oct 18
Saturday, October 18th Noon-8:30pm
Tuesday, Oct 21
Tuesday, October 21st 6-8pm. Join Chef Linda Stavely and Wine Expert Dan Fagan as they continue their culinary/wine tour of the Burgundys of France. Cost per student, includes wine $80.00
Wednesday, Oct 22
Wednesday, October 22nd 6-8:30pm Peking Meat-Sauced Noodles (Miso based sauce with ground turkey and served with assorted vegetable garnishes); Shredded Pork with Sichuan Vegetable and Noodles in Soup; Thai Crazy Noodles (hot and spicy rice noodle dish); Japanese Yaki-Soba. Cost $80.00 (See website for Helen’s Biography.)
Thursday, Oct 23
Thursday, October 23rd 6-8:30pm Menu includes Helen’s mothers (Joyce Chen) Bejing Potstickers with Ginger and Scallion Dipping Sauce (made with ground pork and napa cabbage, very traditional); Crab Rangoon Fried Wontons (not traditional Chinese, but everyone loes them); served with Thai Sweet Chili Sauce; Traditional Wonton Soup (Wontons made with ground turkey and shrimp). See website for Helen’s biography. Cost $80.00
Tuesday, Oct 28
Tuesday, October 28th 6-8pm with Culinary Instructor Allen Raymond. Plain, herbal, spinach fresh pastas are transformed into lasagna, fettuccine and angel hair of the Italian tradition. Cost per student $45.00
Wednesday, Nov 12
Wednesday, November 12th 6-8pm with Linda LoProto R.N. Certified Health Coach. Prepare a Thanksgiving dinner that’s lower in fat and calories. All it takes is a few ingredient substitutions. Suggestions for different turkey preparations will be given and some slimmed-down sides & desserts will be prepared. Menu suggestions (subject to change) Spruced-up Mashed Potatoes, Sweet Potatoes with Ginger and Honey, Cranberry Apple Sauce, Dressing Alternatives and Pumpkin Pie. Cost is $45.00 per student.
Payments are non-refundable and due at time of registration.