Cooking School

The Comfort of Homemade Soups ~ SOLD OUT
Date: Monday, October 16 | Time: 6-8 pm | Cost: $65
Who doesn't love a steamy hot bowl of soup to keep them warm during the colder months? We welcome our neighbor, Mary Sklar, manager of The Back Burner To Go, to bring us the perfect soups of the season! Mary graduated from The Restaurant School at Walnut Hill College and was a lead chef instructor at Sur La Table. The class will begin with Tuscan ribolita, a hearty Italian peasant vegetable soup with pancetta, paired with sourdough bread. The course will also feature a local favorite, Kennett Square Mushroom Soup, made with a variety of mushrooms for maximum flavor. Finally, Mary will create a delightful curried apple and butternut squash soup .

Bon Appetizer!
Date: Monday, October 23 | Time: 6-8 pm | Cost: $65
As we start heading into the holiday party season, Chef Bianca, owner of About the Table, joins us for an incredible tasting of some her favorite appetizers! With six fabulous offerings, there's sure to be a little something for everyone: a traditional charcuterie platter; bleu cheese-stuffed dates wrapped in prosciutto; sweet potato hummus; gingered shrimp toast points; smoked salmon mousse canapes; and roasted berry and ricotta cheese crostini.

Much Ado About Mushrooms ~ SOLD OUT
Date: Monday, October 30 | Time: 6-8 pm | Cost: $65
Tonight we're bringing Kennett Square, the Mushroom Capital of the World, into our very own kitchen. Our instructor, Polly Tindle, has been in the food industry for over 30 years, and grew up outside of Kennett with a love for mushrooms. She placed first and second in the mushroom cook-off when it first began. Her menu will feature cheesey mushroom casserole; savory mushroom pate on crostini; warm mushroom and beef dip served with toast points; and crab-stuffed Portobellos.

Leaven from Heaven
Date: Tuesday, November 7 | Time: 6-8 pm | Cost: $65
Welcome back Chef Riana from The Back Burner To Go for another wonderful class. Her love of cooking excites everyone that attends! On the menu for this evening, we will begin with Vetkoek, a South African fried dough bread, followed by a delicious and healthy green bean casserole. To round out the class, we will finish with a decadent apple cake unlike any other.