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. 

The Art of Making Cheese & Butter - Wednesday March 4, 6PM    CANCELED

This class has been canceled. If you registered for this class, you should have received an email with details. Please email info@scholacooks.com if you have questions.

Vegetarian Noodle Bowls - Thursday March 5, 6PM    SOLD OUT

We’ve decided to re-exam how we eat in 2019. 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. $49.99   TICKETS

Everything Dumpling - Tuesday March 10, 6PM   SOLD OUT

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 shrimp dumplings, pork and scallion dumplings, potato filled Pierogis with sour cream and fried onions, the classic southern dish chicken & dumplings and baked apple dumplings as the sweet finale to class. $49.99  TICKETS

Knife Skills Class –  Monday March 16, 6PM     SOLD OUT

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. $49.99    TICKETS

The Art of Making Pasta III - Wednesday March 18, 6PM   SOLD OUT

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. $49.99 You do not have to take any of the other pasta classes to take Pasta III   TICKETS

Understanding Cast Iron Cooking - Monday March 23, 6PM   

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. $79.99    TICKETS

Understanding Molecular Gastronomy - Monday March 30, 6PM

The Molecular Gastronomy movement and now often referred to as Modernist Cuisine, was started by Ferran Adria at el Bulli restaurant in Spain in the late 80's and is now ubiquitous in the culinary scene around the world. We'll examine this playful style of cooking using many of the benchmark techniques such as sous vide, spherification with calcium chloride, generating foams with ISI canisters and xanathan gum and gluing things together with transglutaminase. Of course we'll eat our bizarre creations! *This class is not as hands-on as some of our other classes because of the nature of these techniques.* $59.99     TICKETS

The Art of Making Cheese & Butter - Tuesday March 31, 6PM   

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. $49.99     TICKETS

Doughnuts & Waffles - Wednesday April 1, 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! $49.99     TICKETS

The Art of Making Sauces – Monday April 6, 6PM

One of the things that differentiate restaurant cooking from the typical home kitchen is the making of great sauces. Although it may be a bit of a mystery, join us as we unravel all mystery that surrounds making these crucial parts to many great dishes. We’ll first talk about making stock, the foundation of many of the great sauces. Then we’ll work on two of the French Mother Sauces; Béchamel and Hollandaise and three more modern sauces; Beurre Blanc, Vinaigrette and Aioli, plus create a few dishes on which to use these sauces. *This class is a little more demonstration and less hands on than most of our classes* $49.99  TICKETS

Understanding the Pressure Cooker - Tuesday April 7, 6PM

As it turns out, pressure cookers really are amazingly useful tools, unparalleled in their ability to quickly tenderize meat and vegetables and extract flavors. A dish that would take hours of simmering on the stove top can be ready in under an hour with the help of a pressure cooker. These dishes are also very healthy because they don't rely on any extra butter or fats added in the cooking process. We'll discuss different versions of the pressure cooker and how to use one safely then go to work creating Chicken and Chickpea Masala, Sweet Pork, Texas Style Chile con Carne with Beef Short Rib and Mushroom Risotto. $59.99   TICKETS 

The Art of Making Pasta I - Tuesday April 14, 6PM     SOLD OUT     

Making fresh pasta used to be common place 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. $49.99    TICKETS

The Art of Making Pasta II - Tuesday April 21, 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. $49.99  TICKETS

The Art of Making Pizza -  Wednesday April 22, 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! $49.99  TICKETS

Spring Canning & Preserving - Monday April 27, 6PM

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. $49.99   TICKETS

The Art of Making Pizza -  Tuesday April 28, 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! $49.99  TICKETS

Cooking with Beer! - Wednesday April 29, 6PM 

Beer and Happy Hour pretty much go together! We'll be grabbing some of our favorite local beers to use in creating both classic dishes and some more modern treats. Join us as we create 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. $49.99    TICKETS

Flatbreads & Spreads - Monday May 11, 6PM

We will explore the varied styles of flat breads by spanning the world from Sardinia to Norway! The class will make Bazlama, Turkish Flat Bread, a whole wheat Norwegian Flat Bread, Pane Carasau from Sardinia and the Georgian Flat Bread Tonis Puri.  And to enjoy with these freshly baked breads we'll make Garlic Chili Tomato Chutney, Smoked Salmon Spread, Eggplant Caponata and Satsivi, a walnut based dipping sauce.  $49.99  TICKETS

The Art of Baking Bread – Tuesday May 12, 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, flatbreads and the 'old school' Parker House rolls. $49.99   TICKETS

Knife Skills Class –  Wednesday May 13, 6PM  

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. $49.99    TICKETS

Understanding American BBQ and its Sauces - Saturday, May 16, Noon

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! Smoking meat takes some time, so we’ll teach you how to make the best brisket, pork butt, ribs and sausages around while crafting some of the traditional sides such as spicy slaw, corn relish, 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    TICKETS

Vegetarian Noodle Bowls - Tuesday May 19, 6PM     

We’ve decided to re-exam how we eat in 2019. 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. $49.99   TICKETS

The Art of Making Pasta I - Wednesday May 20, 6PM  

Making fresh pasta used to be common place 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. $49.99    TICKETS

Tacos, Etc.! - Tuesday May 26, 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. $49.99  TICKETS

Everything Dumpling - Wednesday May 27 , 6PM   

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 shrimp dumplings, pork and scallion dumplings, potato filled Pierogis with sour cream and fried onions, the classic southern dish chicken & dumplings and baked apple dumplings as the sweet finale to class. $49.99  TICKETS

The Art of Making Charcuterie – Monday June 1, 6PM

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. $59.99    TICKETS

Summer Salsas - Tuesday June 2, 6PM

Our local farmers are starting to really get into full production mood, with great local produce now being diverse and plentiful. It's also hot out! So, this is the perfect time of year to light the grill, cook outside and whip up a light and refreshing salsa to top off your creations. Of course we'll make our version of the traditional tomato based salsa, but we'll also explore some very unique versions; a charred fresh chili salsa perfect for ribs, a smoked corn & bell pepper salsa for mounding over salmon and a peach & hot pepper salsa for roasted pork loin. We'll also make a spicy Indian spiced salsa and a few others. $59.99   TICKETS

The Art of Making Sushi - Wednesday June 3,  6PM     

Traditional Japanese sushi can be considered very 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! $49.99    TICKETS

The Art of Making Ramen - Tuesday June 9, 6PM     

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. $49.99    TICKETS

The Art of Making Chili - Wednesday June 10, 6PM     

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. $49.99     TICKETS

The Art of Making Pasta III - Wednesday June 17, 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. $49.99 You do not have to take any of the other pasta classes to take Pasta III   TICKETS

Summer Salads & Vinaigrette - Tuesday June 23, 6PM

The warm weather has us thinking about lighter foods and low calorie eating. There’s nothing more refreshing than a great a summer salad with a burst of clean flavor from the perfect dressing. Join us as we talk through the perfect vinaigrette then prepare some of the classics…a chicken salad with grapes and tarragon, the classic Caprese with our little twists, a ‘spiralized’ zucchini salad, a mint scented fruit salad and a few others. $49.99     TICKETS

The Art of Making Pasta II - Wednesday June 24, 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. $49.99  TICKETS

Essential Instant Pot - Wednesday July 1, 6PM

The Instant Pot – an 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    TICKETS

Cooking with Beer! - Tuesday July 14, 6PM      

Beer and Happy Hour pretty much go together! We'll be grabbing some of our favorite local beers to use in creating both classic dishes and some more modern treats. Join us as we create 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. $49.99    TICKETS

Essential Instant Pot – Vegetarian - Wednesday July 22, 6PM

The Instant Pot – an electric, programmable pressure cooker – has quickly become one of the most talked about kitchen appliances today. And, we though it only fair to dedicate a class about its functions and uses geared towards a vegetarian diet. Join us as we cook a Crustless Asparagus, Tarragon and Goat Cheese Quiche, Barley with Mushrooms & Sage, Paneer Biryani, Sicilian Style Greens with Raisins & Pine Nuts and Blueberry Bread Pudding   $59.99   TICKETS

Understanding American BBQ and its Sauces - Saturday, July 25, Noon     

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! Smoking meat takes some time, so we’ll teach you how to make the best brisket, pork butt, ribs and sausages around while crafting some of the traditional sides such as spicy slaw, corn relish, 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    TICKETS

Knife Skills Class –  Tuesday July 28, 6PM  

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. $49.99    TICKETS

Marinades, Rubs & Sauces for Summer - Wednesday July 29, 6PM

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. $59.99     TICKETS

Vegetarian Noodle Bowls - Tuesday August 4, 6PM    

We’ve decided to re-exam how we eat in 2019. 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. $49.99   TICKETS

Everything Dumpling - Tuesday August 11 , 6PM   

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 shrimp dumplings, pork and scallion dumplings, potato filled Pierogis with sour cream and fried onions, the classic southern dish chicken & dumplings and baked apple dumplings as the sweet finale to class. $49.99  TICKETS

The Art of Making Sushi - Wednesday August 12, 6PM     

Traditional Japanese sushi can be considered very 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! $49.99    TICKETS

Fall Canning & Preserving - Tuesday September 8, 6PM

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, canned tomatoes, confit vegetables, preserves and jams. $49.99

TICKETS

The Art of Making Pasta III - Tuesday September 15, 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. $49.99 You do not have to take any of the other pasta classes to take Pasta III   TICKETS

The Art of Making Bacon & Sausage - Tuesday September 29, 6PM

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 - Tuesday October 6, 6PM     

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 - Monday October 26, 6PM

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.   TICKETS

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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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