TECHNIQUES CLASSES

 

Whether you're interested in raising your culinary game or just curious about how sausage is actually made, the techniques classes take an indepth look at all of the processes, equipment andi ingredients chefs use to create great meals. Our hands-on approached will have you making pasta like a pro, sharpening your knife correctly or making the perfect sauce. So, find a class that interests you and we'll have an apron waiting for you at Schola.

 

Please remember that we can't offer refunds to classes because our seating is very limited. If you can't make a class, you can send a friend in your place. Email us at least six hours before the class starts and let us know who will be taking your place. Schola is BYOB so bring a bottle or two of whatever you'd like to enjoy while cooking and eating. 

 

Classic Hors D'oeuvres for Holiday Entertaining - Wednesday November 11, 6PM

The holidays are quickly approaching and parties are already being planned to celebrate! Join us as we redefine some party classics while introducing some fun new hors d’oeuvres you can impress and delight your guests with. We will also teach you some helpful plan-ahead cooking tips and how to build the perfect charcuterie platter. Just few items we will be preparing: Blue cheese stuffed dates wrapped in bacon, mini beef wellingtons, individual bake brie encroute, roasted oysters with compound butter and more! $69.99   TICKETS

The Art of Making Pasta II - Thursday November 12, 6PM

After making everything from the pasta sheeter in Pasta I, we move on to explore a few different doughs, different tools and different shapes. We'll make gnocchi in a roasted garlic cream sauce, cavatelli with sausage, garlic and spinach and rigatoni in a rustic mushroom ragout. You do not have to take Pasta I to take Pasta II. $59.   TICKETS

The Art of Making Pizza - Saturday November 14, Noon

Pizza, probably one of the most enjoyed foods in this country, is fun and easy to make from scratch at home. We'll learn to make both a thin crust and deep-dish pizza crust, craft sauces and prepare toppings for this ubiquitous food. We'll then spend the rest of the class making our own pizzas and eating them! $59   TICKETS

Classic Hors D'oeuvres for Holiday Entertaining - Tuesday November 17, 6PM

The holidays are quickly approaching and parties are already being planned to celebrate! Join us as we redefine some party classics while introducing some fun new hors d’oeuvres you can impress and delight your guests with. We will also teach you some helpful plan-ahead cooking tips and how to build the perfect charcuterie platter. Just few items we will be preparing: Blue cheese stuffed dates wrapped in bacon, mini beef wellingtons, individual bake brie encroute, roasted oysters with compound butter and more! $69.99   TICKETS

Doughnuts & Waffles - Wednesday November 18, 6PM

Warm doughnuts may possibly be the most irresistible food in the world! Doughnut lovers fall into two camps - cake doughnuts versus yeast doughnuts. We'll look at these two doughs making some of the classic versions of each from Italian Struffoli and Bomboloni to the ubiquitous glazed doughnut made popular by the Krispy Kreme franchise. We'll also have some fun making savory and sweet waffles on the waffle iron. You can be sure we'll be making the Southern favorite Waffles and Fried Chicken!  $59.   TICKETS

Baking Holiday Pies & Tarts - Sunday November 22, Noon   SOLD OUT

It's the perfect time to perfect your homemade pie crust skills! Since bringing a pie or tart to a holiday party is the perfect gift, we thought we'd take some time to get you on the right track. We'll talk about what it takes to make the perfect crust and then make three unique versions.  We'll then make a Turkey & Cranberry Pot Pie, the classic Sweet Potato Pie (but with some chocolate covered bacon to spice it up) a Chocolate Bourbon Pecan Pie and the America standard - the Apple Pie. $59.   TICKETS

Vegetarian Noodle Bowls - Monday November 23, 6PM

We’ve decided to re-exam how we eat in 2020. That means backing off on the quantity of meat we’re consuming and adding in extra vegetables. Because of this you’re going to see more vegetarian classes on the schedule than in the past. We’re going to get an early start by making four different vegetarian noodle bowls…food that will keep you warm and comfortable through the winter. Crossing a few cultures, we’ll make a Bangkok Coconut Curry, a Soba & Spicy Peanut, a Mediterranean with Preserved Tomato & Winter Greens and a unique mushroom based Ramen with Toasted Rye noodles. $59.   TICKETS

Thanksgiving Casseroles and Sides - Wednesday November 25, 6PM

Aside from the ominous chore of roasting a large turkey, Thanksgiving preparation requires the production of a plethora of side dishes to accompany that majestic bird. Join us as we elevate some of the classics and throw in a few of our own modern favorites. One dish we’ve become enamored with is the green bean casserole. We’ll take this dish from its humble beginnings and turn it into a culinary masterpiece! We’ll also bake Pumpkin Cranberry Soda Bread, craft the ultimate Mac & Cheese, bake apples with Maple Sage Sausage Stuffing and make our own marshmallows to top a Sweet Potato & Pecan casserole. And you can’t have Thanksgiving dinner with the cranberry sauce. Our version will incorporate red wine and blueberries to liven up this jiggly classic. We’ll make enough of our cranberry sauce for each student to take home a jar for their table. $59.  TICKETS

Baking Holiday Sweet & Savory Pies & Tarts - Wednesday December 2, 6PM

It's the perfect time to perfect your homemade pie crust skills! Since bringing a pie or tart to a holiday party is the perfect gift, we thought we'd take some time to get you on the right track. We'll talk about what it takes to make the perfect crust and then make three unique versions.  We'll then make a Turkey & Cranberry Pot Pie, the classic Sweet Potato Pie (but with some chocolate covered bacon to spice it up) a Chocolate Bourbon Pecan Pie and the America standard - the Apple Pie. $59.   TICKETS

Margaritaville Happy Hour! - Thursday December 3, 6PM. 

There is so much more to Mexican cuisine than the Tex-Mex we see in most Mexican restaurants these days. The Baja is one of the most exciting regions in terms of cuisine and surprisingly, in winemaking, in Mexico.  We’ll roasted Tomatillos and onions to make a unique Guacamole, build Tacos con Ropa Viejo, make a stuffing of shrimp and Queso Blanco for stuffed Chile Rellenos, make Queso con Chorizo and deep fry the desert favorite of the region - Churros. We'll have plenty of limes for juicing! $59   TICKETS

Winter Pastas - Tuesday December 8, 6PM

We love to make pasta all year long so we have decided to add another class to our Pasta Series. Please join us to make the following handmade pastas: Wild Mushroom Lasagna with Bechamel and Handmade Spinach Pasta, Butternut Squash Tortellini with a Brown Butter Sage Sauce, Garganelli with Italian Sausage and Arugula Pesto, and we will concoct a surprise for dessert! $65    TICKETS

The Art of Making Sushi - Wednesday December 9, 6PM

Traditional Japanese sushi can be considered amazingly simple...just fish and rice. But it is much more complicated than that. Join us as we explore the proper way to make sushi rice, how to choose and cut different types of fish and how to make the basic sushi styles; Nigirizushi or 'hand-pressed' and the different rolls - Hosomaki, Futomaki, Uramaki and Temaki. Of course, we'll turn you lose to create your own sushi creations! $59   TICKETS

The Art of Making Pizza - Saturday December 12, Noon   SOLD OUT

Pizza, probably one of the most enjoyed foods in this country, is fun and easy to make from scratch at home. We'll learn to make both a thin crust and deep-dish pizza crust, craft sauces and prepare toppings for this ubiquitous food. We'll then spend the rest of the class making our own pizzas and eating them! $59   TICKETS

Holiday Cookies & Candies - Sunday December 13, Noon

Baking and the holidays go together! Join us as we make baking simple, fun and easy! We'll tackle some classic cookies - the sugar cookie, linzers, lace cookies, chocolate dipped shortbreads with sea salt and the holiday favorite, rugelach. For holiday candies we'll roll rum balls and chocolate truffles, make white & dark chocolate bark and scoop pecan & bacon pralines. We'll make lots of everything so plan on bringing some home for the holidays. $59.     TICKETS

Understanding American BBQ and its Sauces - Wednesday December 16, 6PM

As BBQ guru Steven Raichlen says, “Smoke may be the soul of barbecue, but the sauce gives it personality.” But where you are from will define what you believe is barbecue sauce! In Kansas City it is thick, red and sweet…Texas is kind of the same but no sweetness and more vinegar…in North Carolina it’s vinegar based and in South Carolina it’s all about the mustard…in Alabama it’s made with mayo and vinegar! Slow cooking meat takes some time, so we’ll teach you how to make the best brisket, pork butt, ribs and sausages around. We'll have the classics side dishes ready; spicy slaw, kitchen sink potato salad and lots of pickled vegetables. We’ll also make all the regional sauces for us to experiment with. And when we’re all done, we’ll sit down to a national barbecued meat feast! $69.99   **THIS CLASS IS MORE DEMONSTRATION THAN MOST OF OUR HANDS-ON CLASSES**     TICKETS

Holiday Cookies & Candies - Saturday December 19 - Noon

Baking and the holidays go together! Join us as we make baking simple, fun and easy! We'll tackle some classic cookies - the sugar cookie, linzers, lace cookies, chocolate dipped shortbreads with sea salt and the holiday favorite, rugelach. For holiday candies we'll roll rum balls and chocolate truffles, make white & dark chocolate bark and scoop pecan & bacon pralines. We'll make lots of everything so plan on bringing some home for the holidays. $59.   TICKETS

The Art of Making Pasta I - Wednesday January 6, 6PM

Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you've tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old favorites - fettuccine alfredo, pappardelle in Bolognaise and cheese raviolis in spinach pesto. $59.   TICKETS

The Art of Making Pasta II - Wednesday January 13, 6PM

After making everything from the pasta sheeter in Pasta I, we move on to explore a few different doughs, different tools and different shapes. We'll make gnocchi in a roasted garlic cream sauce, cavatelli with sausage, garlic and spinach and rigatoni in a rustic mushroom ragout. You do not have to take Pasta I to take Pasta II. $59.  TICKETS

The Art of Making Pasta III - Wednesday January 20, 6PM

Join us as we continue to explore the endless world of making great pasta. In Pasta III we will start to explore flavored doughs – a spinach and lemon zest fettuccini tossed in a tomato cream sauce and a porcini mushroom cannelloni stuffed with ricotta and sage. Then we’ll shape by hand some different and uncommon shapes – the Tuscan pinci, pencil thick strands in a traditional tomato sauce and the ‘ear’ pasta – orecchiette with sausage and bitter greens. $59. You do not have to take any of the other pasta classes to take Pasta III   TICKETS

The Art of Making Pizza - Saturday January 23, Noon

Pizza, probably one of the most enjoyed foods in this country, is fun and easy to make from scratch at home. We'll learn to make both a thin crust and deep-dish pizza crust, craft sauces and prepare toppings for this ubiquitous food. We'll then spend the rest of the class making our own pizzas and eating them! $59   TICKETS

Winter Pastas - Wednesday January 27, 6PM

We love to make pasta all year long so we have decided to add another class to our Pasta Series. Please join us to make the following handmade pastas: Wild Mushroom Lasagna with Bechamel and Handmade Spinach Pasta, Butternut Squash Tortellini with a Brown Butter Sage Sauce, Garganelli with Italian Sausage and Arugula Pesto, and we will concoct a surprise for dessert! $65    TICKETS

The Art of Baking Bread – TBD

We'll tackle one of the most rewarding and enjoyable tasks in the kitchen...making bread! Nothing beats that smell! Join us as we talk about leavening agents and different types of flour, bread baking ovens and different techniques of the trade. We'll also bake five different types of bread; Irish soda bread, focaccia, whole grain bread, flat breads and the 'old school' Parker House rolls. $59.    

Tacos, Etc. - TBD

It’s unfortunate that, for many of us, our introduction to Mexican food involves crunchy taco shells and Old el Paso taco mix or worse, Taco Bell! But traditional Mexican food is a vast and extremely diverse cuisine utilizing unique ingredients and techniques. Tacos, admittedly only a very small portion of Mexican cooking, provide us with a self-contained flavor explosion of everything from fried fish to beef tongue and beyond! We’ll look at both corn and flour tortillas, the canvas upon which a great taco is created. Then craft a variety of different salsas, fillings and toppings. $59.     

The Art of Making Bacon & Sausage - TBD

It is hard to deny that bacon has become ubiquitous in the culinary world, and for good reason. Sausage, something every culture has its own version of, stemmed from the desire to use even the most difficult of cuts from the animal. Join us as we explore these two culinary treasures. The class will learn about the proper tools and ingredients for making a variety of fresh sausages such sweet Italian, chorizo, maple sage breakfast patties and the spicy lamb sausage Merguez. We'll then talk about the curing of meats and the process of making bacon. We'll finish by sampling all of these amazing creations. $59.99  TICKETS

The Art of Making Soup I - TBD     

Possibly the best comfort food on a cold day, we've been making soups forever. Join us as we make five soup classics; Julia Child's Potato Leek, a traditional Italian Tomato & Winter Greens soup, New England Seafood Chowder, Chicken Noodle soup and the classic French Onion soup. $49.99     TICKETS

The Art of Making Soup II - TBD

Sometimes we just can’t get enough soup! In Soups I we take a look at many of the classics. In the second version of this class we are going to craft five soups from around the globe…the Southern French Bouillabaisse, India’s Mulligatawny, Tom Kha Gai - Thailand’s coconut chicken soup, Green Chili Posole and Italy’s Stracciatelli. $49.99 You do not have to take Soup I to take this class.   

The Art of Making Pasta III - TBD

Join us as we continue to explore the endless world of making great pasta. In Pasta III we will start to explore flavored doughs – a spinach and lemon zest fettuccini tossed in a tomato cream sauce and a porcini mushroom cannelloni stuffed with ricotta and sage. Then we’ll shape by hand some different and uncommon shapes – the Tuscan pinci, pencil thick strands in a traditional tomato sauce and the ‘ear’ pasta – orecchiette with sausage and bitter greens. $59. You do not have to take any of the other pasta classes to take Pasta III   TICKETS

For more classes check out our CALENDAR

FOR MORE INFO

Email info@scholacooks.com

 

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Please bring a bottle or two of something to enjoy while we cook. We'll have lots of glassware and ice available. 

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Promo code 'SCHOLA' for 20% off
Promo code 'SCHOLA' for 20% off

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