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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.

 

REGISTER TODAY

 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.


Tuesday, Sep 02

Tuesday, September 2nd 6-8pm with Culinary Instructors Allen Raymond and Joanne Piper.  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 you 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.)  After you get the basics down you will prepare a salad with a balsamic vinaigrette, a classic New England Corn Chowder and finish with homemade Apple Crisp.  Skills in the class include but are not limited to: Knife Skills, Kitchen Essentials, Soups, Salads, Vinaigrettes and Pastry.  Cost per student for entire series $125 or individual class $35.00

 
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. Dinner will include wine pairing with wine expert Dan Fagan.  Dan will bring us into the world of Alsace Wine.  He will be discussing the approach to wine making use in this region and how it completes a marriage with the food and culture of Northeastern France.  While enjoying our Chef Linda's delightful Alsace-Lorraine recipes, we will experience a pairing of the Alsace wines which Dan feels best complement our Chef's creations. Cost per student $75.00

 
Tuesday, Sep 09

Tuesday, September 9th 6-8pm with Culinary Instructors Allen Raymond and Joanne Piper.  Learn how to properly make Breakfast foods.  You will begin with mastering the technique of a proper omelet choosing from a variety of fillings.  Students will also make an egg casserole and learn how to perfect roasted vs pan-fried home fries.  You will then learn to make traditional crepes with a berry coulis and homemade whipped cream.  Skills include but are not limited to: Breakfast Techniques and Skills, Roasting, Frying, Crepes, Coulis and Whipped Cream.  Cost per student for entire series $125 or for individual class $35.00.

 
Wednesday, Sep 10

Wednesday, September 10th 6-8pm with Linda LoProto R.N. Certified Health Coach Cost $45.00

 
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

 
Tuesday, Sep 16

Tuesday, September 16th 6-8pm with Culinary Instructors Allen Raymond and Joanne Piper.  This class will teach you the art of making your own pasta,the first dish will include baked meatballs and a classic marinara sauce and the second dish will be a shrimp scampi.  Dessert will include a panna cotta with a raspberry balsamic reduction sauce!  Skill in the class include but are not limited to: Pasta Making, Baking, Sauces (Cream & Red) and Pastry.  Cost per student $125 for entire series or $35.00 for individual class.

 
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.  In this playful and interactive class, participants explore the art of recipe-free cooking and health-full eating!  Chef Susie's classes focus on seasonal ingredients, prepared in ways that maximize nutrition.  You'll learn basic procedures and creative techniques, to open up all kinds of possibilities in your cooking.  Join Chef Susie as you use a variety of herbs, offering different ways to include them in your meals.  Food is medicine and we'll discuss ways that cooking with herbs improves your health and reduces certain symptoms.  You'll leave the class with goodies to share with the family.  Chef Susie will also demonstrate BASIC MARINADES using healthy ingredients.  Students will create their own marinades and sample vegetable crudites and savory grains.  Cost is $45.00 per student and each student will take home Chef Susie's autographed Cookbook, The No Recipe Cookbook.  

 
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.

 
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 6-8pm with Chef Linda Stavely


Each student will have their personal chicken to cut, bone and cook in a variety of preparations.  Salad and bread will be served to round out the meal.  Remaining chicken will be taken home for future meals to enjoy.  Cost per student $55.00

 
Thursday, Oct 23

Thursday, October 23rd with Chef Helen Chen.  Cost per student $80.00

 
Friday, Oct 24

Friday, October 24th 6-8:30pm with Chef Helen Chen.  Cost per student $80.00

 
Saturday, Oct 25

Join us Saturday, October 25th from Noon until supplies last and vote for the best pumpkin dessert made by none other than YKS staff!  FREE EVENT

 

 


Payments are non-refundable and due at time of registration.

Chef Instructor Bios


Carol Lake
Artist and organic farmer, Carol has spent the last 8 years perfecting her cheese making skills (from both cow's and goat's milk). Recently, her small business, "Simple Cheesemaking.com" was featured on NH Chronicle!. Learn more
 
Dan Liberatore
Owner of MasterPieces Cake Art, Dan's desire is to transition to a full-time cake design and decorating business from his "day job" as a Registered Respiratory Therapist. Learn more
 
Helen Chen
Chen’s goal is to make Asian cooking more accessible, as well as, making healthier dishes using heart-healthy cooking oils and ingredients while keeping the taste authentic and pure.
 
Linda Stavely
Local (Kenne, NH) has owned and operated numerous culinary businesses in the last 40 years in the region. Now retired from those roles is returning to teaching cooking. Learn more
 
Oonagh Williams
Chef/Instructor, Oonagh has a culinary arts degree and trained in London and Switzerland. Based in NH, her 26-year-old son was diagnosed gluten and lactose intolerant 3 years ago with no previous symptoms. Her recipes are great for anyone. Learn more
 
Sherry Hughes
Sherry Hughes is a cook, writer, teacher and Elvis fan who is madly in love with food. Her food philosophy is that there is nothing better than fresh food, prepared well and shared with others...Learn more