Upcoming Events

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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.


Wednesday, Jul 23

with Linda LoProto RN

Wednesday, July 23rd 6pm - 8pm

What comes to mind when you want to use coconut - a tropical drink or macaroons?  Come see the many ways you can use coconut - the oil, the milk, the flour and the flaked coconut.  Menu: Mixed Green Salad with Cilantro Dressing, Coconut Shrimp with Couscous, Apple Chicken Stir-Fry, Strawberry Ice Cream and Brownies.  $45.00 per student

 
Thursday, Jul 24

Thursday, July 24th 6pm-8pm with Chef Linda Stavely.  Grilled Jumbo Shrimp with Prosciutto and Basil start our evening at the grill.  Chevre Stuffed Lamb Burgers with Raspberry Mint Sauce served with pita and greens, Beef Burgers with Smoked Mozzarella and Olivada on toasted buns and Chicken marinated in peanuts, orange juice, mustard, orange marmalade, curry, tarragon and oil grilled to nutty perfection and garnished with coconut and currants.  A cold rice and vegetable salad will accompany the entrée options.  Seasonal fruits will be grilled and served with Walpole Creamery Ice Cream.  Cost $55.00 per student.

 
Friday, Jul 25

This cooking class series with Chef Linda Stavely will help cultivate new culinary skills for kids in the High School age group.  Sign up for all 5 days for $125 or sign up for individual classes $30.00 each class per student.  July 21st – 25th 10am-12:30pm

High School Kids: July 21st Sharpen knife skills with a culinary adventure to China.  Fried rice, sweet and sour chicken and noodles with vegetables will be prepared for lunch.

High School Kids: July 22nd French cuisine will explore dishes made with crepes and sauces of the French kitchen – Mornay, Aioli, Sabavon with salad and a vinagarette followed by Sabayon with fruit. 

High School Kids: July 23rd Pasta, pizza and pizelle favorites of Italy will feature freshly made pasta, personal pizzas with ice cream filled pizelles.

High School Kids: July 24th Pho Bo (Beef Pho), Goi cuon (Spring Rolls) and Goi ga bap cai (Chicken Cabbage Salad) of Vietnam cuisine will be prepared and eaten.

High School Kids: July 25th Spanakopita (Greek Spinach and Cheese Pie), Vegetable and Meat Kebabs, Greek Salad and Baklava will celebrate Greek cuisine.


 
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.

 

 


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