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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.

 


Ingredients for each class are subject to change based on product availability.

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.

Doughnuts & Waffles - Monday July 19, 6PM  SOLD OUT

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

The Art of Making Pasta I - Tuesday July 27, 6PM   SOLD OUT

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 Sushi & Poke Bowls (Gluten-Free Class) - Tuesday August 3, 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 loose to create your own sushi creations! $59   TICKETS  

Cooking with Beer! - Thursday August 12, 6PM

Beer and Happy Hour pretty much go together! We'll gathering up a variety of brews to use as our main ingredients for this beer laden menu: Beer Battered Onion Rings, Dark Beer Braised Beef Sliders with Spicy Slaw, Beer Steamed Mussels with Garlic and Herbs, Beer infused Mac & Cheese and Deep-Fried Beer Brownies. $59 TICKETS

Margaritaville Happy Hour! - Wednesday August 18, 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

The Art of Making Pizza - Thursday August 19, 6PM

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

The Art of Making Pasta II - Monday August 23, 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 September 1, 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

Tacos, Etc. - Thursday September 2, 6PM

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.    TICKETS

Asian Small Plates - New Class! - Wednesday September 8, 8PM

Join us as we explore some Asian dishes that we all love...We will prepare several items and sit down for a tapas-style feast after. $59   TICKETS

 

Menu:

  • Korean Beef Bulgogi Lettuce Wraps

  • Shrimp & Pork Vietnamese Summer Rolls

  • Indonesian/Filipino Style Lumpia

  • Assorted Vegetable Tempura with Dipping Sauces

  • Momos: an Eastern & Southern Asian Style Dumpling served with a Chutney.

The Art of Baking Bread - Thursday September 16, 6PM

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.    TICKETS

Knife Skills Class – TBD

The knife is the chef's most important tool! The class will start with a lecture about knives, how they're made, how to sharpen them and what the different types are used for. The class will then go to work practicing the basic cuts, large & small dice, batonettes, peeling with a paring knife and mincing. Each student will then go to work deboning their own chicken. Everything we cut up will become dinner! Please feel free to bring your own knives and we'll help you sharpen them on our sharpening stones. $59 

The Art of Making Cheese & Butter - TBD

These two things…cheese and butter…are some of the most ethereal pleasures in the culinary world. Join us as we explore many of the things you need to know to make your own butter and cheese at home. The class will work with a few vintage Dazey butter churns to make and season some of their own cultured butter. We’ll also make a few fresh cheeses, Ricotta, Mozzarella, Burrata and Queso Fresco and discuss and have demonstrated how to make some of the harder and aged cheeses. We’ll also have a few of the classics on hand to learn about and sample. $59    

Butchering Basics - TBD

Butchering has become a lost art. With the advent of large grocery stores selling precut meats the need for a local butcher has become practically obsolete. As we start to get closer to where our food comes from, learning to butcher different cuts starts to give us freedom to prepare things in the kitchen we just couldn’t before. Join Jerry as he takes you though understanding the different cuts on a few different animals and then butchering a whole chicken, bone-in pork loins and beef ribeye, a whole beef tenderloin and two ways to bone a leg of lamb. He’ll also teach you the butcher’s knot for trussing meats. Students will get to butcher their own chicken and fabricate a double cut pork chop to take home. $89.  

Pig, Pickles, Smoke & Whiskey - TBD

Join Chef Jerry Pellegrino as he explores some of his most favorite culinary delights. This class will be part butchering, part sausage making, part BBQ and part pickling & canning. We’ll butcher a bone-in pork rack from which we’ll make smoked pork chops, spicy sausage and cure some bacon.  There will also be some pork ribs to roast.  He’ll show the class the proper techniques for pickling and canning everything from traditional bread & butter pickles to some not-so traditional pickles such as apples in mustard and mint.  All you need to do is bring the whiskey.   $79.99     

Marinades, Rubs & Sauces for the Grill - TBD

Summer has finally arrived! Now it's time to start thinking about fun things to do on the grill and in the kitchen to take advantage of the warm weather in local produce. Join us as we first discuss the necessary components of a great marinade. Then we'll create a few flash marinades - the classic garlic & Lemon marinade for shrimp and an Asian salmon marinade.  We'll make two rubs - coffee and brown sugar with herbs and an overnight rub for Cuban pork. We'll then move onto some great summer sauces - Chimichurri, a classic BBQ sauce and two more modern versions - a spicy peach BBQ sauce and a maple mustard BBQ sauce. $69    

The Art of Making Ramen - TBD

The two of us have become obsessed with Ramen! It is such a complex yet simple bowl of food. Join us as we work on perfecting all of the components in this Japanese masterpiece. We'll talk about making the actual stock, make our own alkali noodles, dissect the different additional ingredients and finish by each making our own bowl or two of Ramen. $59   

Understanding Cast Iron Cooking - TBD

One of the most frequently asked questions we get is how do I take care of my cast iron skillet? So, we’ve decided to dedicate a class to focused on learning how to care for and cook with one of the greatest inventions in cookware. Besides talking all about what cast iron is and how to season it, we’ll put it to good use making a cheddar jalapeno corn bread and baking pancakes in our skillets, roasting the perfect sausage & bean pie in cast iron casserole dishes and braising collards with pork in the Dutch ovens. The price for class includes a 10.25-inch Lodge pre-seasoned cast iron skillet.  $79   

 

The Art of Making Pizza - TBD    

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   

Winter Pastas - TBD

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   

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. $59.  

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.   

Essential Instant Pot - TBD   

Did you get an Instant Pot as a gift for the holidays? Would you like to really know how to use it? This electric, programmable pressure cooker has quickly become one of the most talked about kitchen appliances today! Join us as we talk about it’s different functions and uses and then put it to work, creating a  Crustless Bacon, Thyme & Swiss Quiche, Turkey Chile Verde with Pinto Beans, Momo Meatballs with Cilantro Chutney, Italian Stewed Green Beans and Lemon-Poppy Seed Cake  $59.99

Classic Hors D'oeuvres for Holiday Entertaining - TBD

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   

Baking Holiday Sweet & Savory Pies & Tarts - TBD

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.   

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 

The Art of Making Chili - TBD

Texas Red was probably the first chili ever made. Dating back to the 1840’s, it was a simple dish prepared by chuck wagon cooks of dried beef, dried chilies, dried spices and wild herbs, simmered in water until tender. Now, there are hundreds of chili recipes with everything from cashews to curry in them! We'll make the basic Texas Red plus a three bean chili, mushroom & vegetable chili, three alarm chili con carne and a chicken chili. We'll also bake serious corn bread and have all the traditional accompaniments. $59

Vegetarian Noodle Bowls - TBD

We’ve decided to re-exam how we eat in 2021. 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

Understanding American BBQ and its Sauces - TBD

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   **THIS CLASS IS MORE DEMONSTRATION THAN MOST OF OUR HANDS-ON CLASSES**   

Spring Canning & Preserving - TBD

Once considered a lost art, the canning and preserving of foods from the garden in the end of summer to use through the winter has become popular once again. Join us as we explore the different methods and techniques used to can and preserve food including pressure canning, pickling, and confit. Then we'll jump in and get our hands dirty making different versions of pickles, asparagus, ramps, preserves and jams. $59     

Everything Dumpling - TBD

Whether they’re steamed, fried, boiled or baked, the dumpling represents a little package of goodness in a couple of bites. Join us for a cross cultural exploration of this ubiquitous treat. The class will create steamed Asian pork & scallion dumplings, beef empanadas, Pierogis with sour cream and fried onions, the classic southern dish chicken & dumplings, and baked apple dumplings as the sweet finale to class. $59.    

The Art of Making Charcuterie – TBD

Charcuterie, although now becoming very hipster, has always been all around us. You may not realize it but your first experience with charcuterie was probably a baloney sandwich! Join us as we explore this timeless art. We’ll work on a variety of charcuterie such as pâté, rillettes and chicken liver mousse. We’ll also discus and prepare salt cured meats such as Bresaola and Pepperoni and make a few of the traditional condiments that find their way onto the charcuterie board. $69  

For more classes check out our CALENDAR