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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.


Monday, Oct 27

Monday, October 27th 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

 
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

 
Saturday, Nov 01
Saturday, November 1st 9-11am with Culinary Instructor Allen Raymond.  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.)  Cost per student $30.00 Hands-On Class
 
Saturday, Nov 01
 Saturday, November 1st 1-3pm with Culinary Instructor Allen Raymond.  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.)  Cost per student $30.00 Hands-On Class
 
Saturday, Nov 01

LOCAL FIRST DAY! Shop local first this holiday season!  FREE EVENT ENTIRE DOWNTOWN!  20% off one item at participating businesses.

WUSTHOF’S 200TH ANNIVERSARY!  KNIFE SKILLS CLASSES, KNIFE SHARPENING, WUSTHOF REPRESENTATIVE, SPECIALS, SALES & MORE!

 
Tuesday, Nov 04

Tuesday, November 4th 6-8pm with Chef Linda Stavely.  Explore the flavors of this flavorful cuisine. The menu includes: Brik-Deep Fried Pastry filled with Lamb and Vegetables, Salata Tounsia vegetables eggs and tuna combine for our salad.  Ojja Royale is a spicy seafood stew which is followed by Tajine and Couscous flavored with Lamb, Vegetables, Harissa and spices. The meal ends with Baklawa pastry with nuts and a honey syrup. Cost per student $55.00

 
Wednesday, Nov 05

Wednesday, November 5th 6-8pm with Culinary Instructor Allen Raymond.  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.)  Cost per student $30.00 Hands-On Class

 
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.

 
Tuesday, Nov 18

Tuesday, November 18th 6-8pm Bessara a Berber bean puree is served with bread of the region and Zelouch an eggplant salad and a herbed carrot salad. The soup is Harira a lamb and legume combination. This followed by the entree a Chicken Tagine with olives, onions and spices and herbs. A cousous with 7 vegetables will be served with the chicken dish. The pastry Gazelle Horns is the dessert.  Cost is $55.00 per student.

 
Thursday, Nov 20

Thursday, November 20th 6-8pm with Chef/Health Coach Debra Walsh.  Nothing beats a hot bowl of homemade soup!  Ditch the canned soups and learn how to make your own soups preservative free and fresh tasting using dehydrated vegetables.  You will learn how to create a delicious and satisfying soup; a one pot meal in just a little more time than it takes to open a can of commercial soup.  After this class you will be able to build a system to cook every meal without interfering with your busy schedule, and learn why dehydrated foods are popular with gourmet cooks. Featured recipes will be Chicken Vegetable, Beef Barley Mushroom and Lentil Soup or variations of these soups. Just when you thought there was nothing for dinner, presto, you can create a hearty and quick meal for your family. Join me at Your Kitchen Store in Keene, NH and let's be creative together.  Cost $45.00 per student

 
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

 
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

 
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

 
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.

 

 


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