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.
Wednesday, Jul 30
Wednesday, July 30th with Chef Leonard Scotti 6pm – 8pm
Menu includes: Bacon, Caramelized Onion and Pea Risotto. The flavors of bacon, onion and peas combine perfectly in this decadent version of risotto, which skips the traditional chicken or vegetable broth and uses a mix of beef broth and Guinness Beer instead, adding another depth to the flavor. Bacon Sliders with Red Cabbage Slaw and Aged Cheddar: to celebrate the awesome flavor of bacon we grind it, form into patties and pan fry in an iron skillet. Then we will top it with aged cheddar cheese and red cabbage slaw and serve on a bun. The combination of flavors is amazing with the slaw cutting through the richness of the bacon patty. Bacon Wrapped Jumbo Scallops with Tartar Sauce: A classic combination; scallops wrapped in bacon are delicious and always a crowd pleaser. The trick is getting the bacon crispy without overcooking the scallop. A dollop of tartar sauce completes the package and brings the flavor to another level. Great as an appetizer or hors d’oeuvres! And end with Dark Chocolate Covered Bacon with Sea Salt. The rich, smoky bacon works perfectly with the bitter dark chocolate. The coarse sea salt adds a bit of a crunch. $45 per student.
Thursday, Jul 31
Thursday, July 31st 6pm-8pm with Chef Linda Stavely. With the hot days of August coming the menu will cool you down. A Middle Eastern Gazpacho featuring a combination of yogurt with almonds, cucumbers, bread, citrus, melon, ment and cardamom will start the evening. Crab and Avocado in a tomato based Gazpacho serves as a second soup option. A cold Oriental Chicken Salad with snow peas, cashews, jicama pepper and scallions marinated in a teriyaki, tahini marinate serves as the entrée with cold noodle salad. Homemade gelato is the dessert. Cost $55.00.
Wednesday, Aug 20
Wednesday, August 20th with Chef Linda Stavely 6pm-8pm Experience the dishes of Punjab which will include Kesar chaval; saffron rice, Mattar pannir; peas and cheese, Bharta; curried eggplant, Manh ki dal; black lentils, Pakora ka rayta; yogurt with pakoras, Puris; whole wheat fried bread, Simla mirch: stuffed green peppers and Adrak chatni; ginger chutney. Dessert will be Gajar halva a carrot pudding. Adaptations with seafood and meats for these recipes will be presented as well. Cost per student $55.00
Monday, Aug 25
Monday, August 25th 6-8pm with Chef Linda Stavely. Plain, herbal, spinach fresh pastas are transformed into lasagna, ravioli and fettuccine and angel hair of the Italian tradition. Lasagna Verdi con Pomodoro e Basilico (green lasagna with tomatoes and basil) Fettuccine al Limone (fettuccine with lemon) Ravioli di Rape e Cipolla col Burro e l'Erba Cipollina (beet and onion ravioli with butter and chives) and dessert Torta Ricciolina (angel hair and almond pie). Cost per student $55.00
Wednesday, Sep 03
Wednesday, September 3rd 6-8pm with Chef Linda Stavely. La pissaladiere (French "pizza") will start our evening followed with Bouillabaisse (seafood stew) with Tapenade and Aioli with crunchy French bread. Daube a French style stew with beef braised with wine, vegetables, garlic and herbs de provence is next with Tarte aux Peches et la creme (peach and cream tarte) as the dessert. Cost per student $55.00
Monday, Sep 08
Monday, September 8th 6-8pm with Chef Linda Stavely. Quiche Lorraine a flaky open faced pastry tarte filled with a cheese and bacon flavored custard served to start our evening in Alsace Lorraine. Coq au Riesling chicken with vegetables in a white Riesling wine sauce served with bread. The second entree is Choucroute Garnie a combination of pork, sausage and sauerkraut reveals the German influence on the cuisine of this region. Dessert Kugelnopf with Honeyed Muscat Pears. Menu includes French Regional Wine paring with wine expert and lecture on wines. Cost per student $80.00
Monday, Sep 15
Monday, September 15 6-8pm with Chef Linda Stavely. Normandy the land of the four c's: cream, cheese, cider and Calvados. First will be Mussels a la Cream with Pork cooked in cider for one of the entrees. Our second entree is Poulet Vallee d'Auge (chicken cooked in a cream sauce). Green Salad, French bread with cheeses of the region will follow the entrees. Dessert is an Apple Souffle Tarte Normande flavored with the apple brandy Calvados of the region. Cost per student $55.00
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
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
Payments are non-refundable and due at time of registration.