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.



 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, Dec 02

Tuesday, December 2nd 6-8pm with Chef Linda Stavely.  Goi ga bap cai a chicken cabbage salad is first and then Mien Ga a chicken glass noodle soup. Pho Bo Beef Pho served with Goi Cuon spring rolls prepared a la Vietnam. Bun Thit Nuong pork with rice vermicelli is the second entree. Tom Rim Nuoc Cot Dua a delicious combination of shrimp simmered in coconut milk. Dessert is Chuoi voi nuoc cot dua bananas with coconut milk.  Cost is $55.00 per student

Thursday, Dec 04

Thursday, December 4th 6-8pm with Chef and Cookbook Author Susie Crowther.  Hosting gluten-free guests for the holidays?  Come bake healthy holiday desserts suitable for most diet restrictions.  “Recipe-free” is a bit different when it comes to baking, but Susie will demonstrate three techniques most recipes follow: Short Dough, Wet into Dry, and Pastry Cream.  We’ll make Almond Butter Chocolate Cake, Indian pudding, and a gorgeous French specialty, Tarte Tartin - - caramelized Apple tart.  Cost is $45.00.

Wednesday, Dec 10

Wednesday, December 10th 6-8pm With Chef Linda Stavely An exploration of the regional cuisine of Shanghai.  A soup of bean curd and mussels begin the meal. Paetzu steamed buns follow with Salt and Pepper Prawns. Spiced beansprouts with cucumber will be paired with Dry Fried Chicken in Lettuce Puffs. Hsing Ren Tou Fu-Almond Float will be paired with a 8-Treasure Rice dessert.  Cost per student $55.00

Friday, Dec 12

Friday, December 12th 6-8pm with Chef Linda Stavely and Sommelier Dan Fagan. The Feast includes Steamed Clams, Marinated Fish, Linguine with Clams, Pasta with Mussels, Salt Cod with Tomatoes and Capers, Shrimp Marsala, Fish with Olives, Chiles and Herbs, Broccoli Rabe with Wine and Garlic and Chocolate Orange Cannoli.  The classic whites of Northern Italy will be sampled with the meal, ending with Vin Santo... the traditional wine finale of Tuscany.  Cost is $100.00 per student and includes wine.

Monday, Dec 15

Monday, December 15th 6-8pm with Chef Linda Stavely and Sommelier Dan Fagan.  The classic Germanic Holiday meal will include: Assorted Cheeses, sausages and breads, Roast Goose, Baked Potato Kale Dish, Red Cabbage, Caramelized Chestnuts, Creamy Sauerkraut, Horseradish and Crème Fraiche Roasted Vegetables, Stollen, Marzipan and Christmas Cookies.  With the holiday fare, wines from the Meulunhof Moselle Estate will lead us through a discourse of German wine law.  Cost is $100.00 per student and includes wine.

Tuesday, Dec 16

Cookies Cookies Cookies for Christmas with Chef Linda Stavely Tuesday, December 16th 6-8pm One dozen types of cookies will be made by the class and then you get to fill your tins with cookies for gifts and or for you and your family. This is a HANDS-ON Class.  Cost is $50.00 per student

Friday, Dec 19

Friday, December 19th 6-8pm with Chef Linda Stavely and Sommelier Dan Fagan.  Linda will regale you with: Duck and Walnuts with Greens, Roast Prime Rib with Maderia Sauce and Horseradish Sauce, Herbed Yorkshire Pudding, Roasted Vegetables with Herbs, Brussel Sprouts with Shallots and Mustard and Steamed English Pudding with Hard Sauce.  We will celebrate the English love affair with French and Portuguese wines, pairing them with the rich full flavors of this British feast!!  Cost per student $100.00 and include alcoholic beverages.  

Monday, Dec 29

Monday, December 29th 6-8pm With Chef Linda Stavely Prepare your appetizers for your party. An assortment of appetizers will be made to include phyo, mini quiche, bacon wrapped things, spreads etc etc. This is a full participation class. Assuming that the preparations are not totally consumed by the class members you will have appetizers to share at your party on New Years Eve.  Cost per student $55.00.

Monday, Jan 05

Monday, January 5th 6-8pm with Chef Linda Stavely.  Cost per student $55.00

Monday, Jan 12

Monday, January 12th 6-8pm with Chef Linda Stavely.  Cost per student $55.00

Monday, Jan 19

Monday, January 19th 6-8pm with Chef Linda Stavely.  Cost per student $55.00

Monday, Jan 26
Monday, January 26th with Chef Linda Stavely.  Cost per student $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