Faraday’s Cooking School
Faraday’s Kitchen Store hosts demonstration cooking classes throughout the year. Watch, listen and learn as the chef-instructor demonstrates techniques and prepares recipes for you to sample. Classes range from 10 to 13 students per class, 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
Come in and see us to register today for any of the cooking classes listed below, or call our main number 512.266.5666 and press 3 on the main menu for a sales associate to register by phone.
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2010 Cooking Class Calendar
September 2010 – All classes are held in the store
SIMPLIFY 6-Part Cooking Series
September 14 through October 19, 2010
You can take the Series either Tuesday morning from 10:00am-Noon OR Tuesday evenings from 6:00pm-8:00pm for six-weeks .
Join us for a comprehensive concept in Cooking Classes! We had such a great response last year to this approach that we are reintroducing our“SIMPLIFY” series. Chef Scott Crim aims to simplify the process of cooking at home, save money at the grocery store and make planning meals easy. Don’t be a slave to recipes any longer – once you understand the techniques, you can trust your imagination to create exciting and delicious meals. Students at all levels of cooking ability are welcome to enroll, whether to learn new techniques, or brush up on methods they’ve used for years. The cooking classes will range from planning your pantry and essential equipment to the fundamental cooking techniques you’ll need to produce easy, healthy and well-planned meals. A portion of most classes will be hands-on, to ensure that students have a feel for the methods being discussed. Topics will include: baking, broiling, boiling, steaming, searing, grilling, sauteing, braising, blanching, and roasting. Classes may be taken individually for $50, or SIGN UP for the ENTIRE SERIES for $249 – making your last class FREE! PLUS – when you sign up for the entire series, you’ll recieve a 10% discount in store for the entire run of classes.
Series includes the following six classes:
- Tuesday, Sept 14 – The Basic Pantry and Kitchen Toolbox. The pantry isn’t really a place as much as a state of mind. It’s a way of thinking and planning ahead when you shop so you always have basic food items and spices on hand. When you shop, you’ll only need to purchase your perishables. After completing this class, you’ll have the information and tools you need to create your perfect pantry. We will also discuss the essential equipment to have on hand, from knives and gadgets to cookware. Light meal included.
- Tuesday, Sept 21 - Blanching, Steaming and Searing. Blanching is used to quickly cook vegetables and helps to retain color, texture, flavor, and nutritional content. Steaming is a cooking method which uses a small amount of water to quickly cook foods. It can be either low pressure, as in a stovetop or electric steamer, or high pressure, as in a pressure cooker. Searing is used to brown the outside of food, and is sometimes used as a first step in other methods of cooking meats or poultry. We will explore what foods respond best to these methods and how to best utilize each technique. Light meal included.
- Tuesday, Sept 28 – Broiling and Grilling. Broiling uses direct heat within the oven, usually from a heat source above the food, and is typically used to cook meats. Grilling is similar to broiling, in that it uses direct heat, but can be done in many different ways, from stovetop to outdoor grills, and can be used for many different types of food. Unsure when to use each method? We’ll show you which technique to use with different foods to bring out the very best flavors. Marinades, rubs and other means of adding flavors will be discussed. Light meal included.
- Tuesday, Oct 5 – Sauteing and Braising. Sauteing is a quick-cook method where food- either meat or vegetable- is prepared in a small amount of butter, oil, or water in a pan on the stovetop. Braising is a slow, wet-heat cooking method done in an oven that can be used to add flavor and tenderize extremely tough cuts of meat. How do you know which method is right for the meal you wish to prepare? We’ll teach you. Pan sauces will be discussed, as they relate to sauteing. Light meal included.
- Tuesday, Oct 12 - Roasting. It isn’t just for holidays! Roasting is a slow-method of cooking food in an uncovered pan using dry heat- a method that usually produces a well-browned exterior and, ideally, a moist interior. Roasting can be done in an oven or grill and results in exceptionally tender foods. We’ll explore some great ideas for entertaining with family and friends. Light meal included.
- Tuesday, Oct 19 - Baking. Just in time for winter – the basics of Baking! Baking includes fun treats such as breads, cakes, pies, muffins, and casseroles, but practically any type of food can be baked including meat, poultry, fish and vegetables. You’ll learn the importance of precision as it relates to baked goods, and the essential information you’ll need to produce wonderful baked dishes. Light meal included.
We look forward to you joining us for this “SIMPLIFY” Cooking Series. Knowing the Basics can really make cooking FUN, EXCITING and ENJOYABLE!
August 2010 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, August 25 - Back by Popular Demand – Raw Foods 101. Join Chef Alicia Ojeda, noted Raw Foods Chef of Beets Cafe in Austin, for a surprising and delicious feast! The raw foods diet has been linked to more energy, healthier skin, a reduced risk of heart disease and better digestion. This class will be a great introduction to Raw Foods, or if your’re already a Raw Foodie, you’ll get some tasty new ideas. Menu includes: Baby Mix Salad with Creamy Hemp Ranch Dressing; Marinated Kale Salad; Zucchini Pasta Noodles with two sauces – Zesty Marinara and Creamy Alfredo; “Mock” Parmesan Crumble; and a Chocolate Mousse Parfait. Chef Alicia will also be introducing her NEW Cookbook and will be available to autograph copies after class. (*Class is VEGETARIAN and GLUTEN FREE). The cost for this class is $45.00 per person.
June and July 2010 – We will be doing only one cooking class during these months due to our commitment to Summer Kids Chef Camp..
- Saturday, June 19th from 11am to 1pm - Austin’s own Chef Dzintra Dzenis, finalist on The Next Food Network Star (which premieres on Sunday, June 6th) will whip up some internationally-inspired Caribbean Favorites for a Luncheon Cooking Class! This “Standing Room Only” class will allow you to meet Chef Dzenis while she tantalizes you with some of her favorites. Menu includes: ”Tostones”, crips and golden fried plaintain chips with a savory yogurt chili dip; Crispy Tostadas filled with cheese, chorizo and peppers, topped with a cooling yogurt-papaya cream and fresh cilantro; Caribbean Crab Cake Sliders, topped with zesty West Indian curry aioli and fresh coriander; and for dessert, a cool and refreshing Caribbean Fruit Punch Sorbet Twist, served over a luscious pool of rum-infused creme Anglaise. You’ll learn to prepare her dishes, have the opportunity to chat with her and ask questions and we’ll also have GIVEAWAYS from The Food Network and Faraday’s. The cost for this class is ONLY $25 per person.
May 2010 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, May 26 -Chef Kenny Gray brings us a Fresh and Delicious Springtime Feast. Menu includes: Fresh Pea and Mint Soup; Grilled Rosemary and Spring Garlic Lamb with Herb Butter; Roasted Squash and Garden Leaf Salad; Set Vanilla Creams with Rose Scented Strawberries. The cost for this
class is $45 per person.
- Wednesday, May 19 -Venture to the Exotic Middle East with Chef Laura Eliel! Menu includes: Figs and Dates Stuffed with Cinnamon Cream Cheese; Lamb Kibbe simmered in a Tomato Sauce; Rice-Raisin-Almond Pilaf; Spicy Carrots; Red Cabbage Salad; and Apple-Raisin Kugel for dessert. The cost for this class is $45 per person.
- Wednesday, May 12 – Kampai! It’s Sushi Night with Chef David Burton Sanchez. This class will teach the method of making good sushi, as well as cover the many different styles that sushi can be prepared and presented in, such as Gunkan, Nigiri, Maki, Temaki, and Charishi. We will introduce a plethora of traditional ingredients as well as experiment with a few modern twists. B.Y.O.S.- Bring your own Sake- as we indulge in all the flavors and pleasures that sushi brings! The cost for this class is $60 per person.
- Wednesday, May 5 – Chef Myrna Kallergis will delight you with her take on Greek cuisine. Menu includes: Tiropita (a flaky Greek cheese pie); Beef Souvlakia with Tzatziki,a delicious yogurt and cucumber sauce; and for dessert, Greek Yogurt and Candied Oranges & Cherries. Opa! The cost for this class is $45 per person.
SIMPLIFY 3-Part Italian
Cooking Series
April 27 through May 11, 2010
You can take the Series either:
Tuesday mornings from 10:00am-Noon OR Tuesday evenings from 6:00pm-8:00pm.
Join us for a new concept in Cooking Classes! With the success of our new “SIMPLIFY” series, we’re now aiming to bring simplified techniques to different cuisines. Chef Danika Boyle will take you on a culinary tour of Italy, focusing on the food of different regions. Once you learn the basic techniques and flavor profiles of these cuisines, you’ll gain a better understanding of the food culture of each. Students at all levels of cooking ability are welcome to enroll, whether to learn new techniques, or brush up on methods they’ve used for years.
The cost for this series is $129 for the THREE classes. And don’t forget- when you sign up for this series, you’ll receive a 10% discount in store for the entire duration- April 27th through May 11th.
Series includes the following THREE classes:
- Tuesday April 27th – Northern Italy Menu includes: Classic Caprese Bruschetta with Roma, Basil, and Mozarella; Home Made Parmesan Gnocchi with Butternut Squash and Brown Butter; Brais Short Ribs with Red Wine and Olives; Mini Chocolate Mousse Cakes.
- Tuesday May 4th – Central Italy – ROME! Menu includes: Arancini – Fried Risotto Balls stuffed with Mozarella; Handmade Fettuccini with truffled Creme and Wild Mushrooms; Hazelnut Gelato with Cacao Nibs.
- Tuesday May 11th - Southern Italy Menu includes: Eggplant Parmesan Involtini; Spaghetti alla Vongole with Chorizo (spaghetti with clams and sausage); Whole Salt Baked Snapper with Lemon, Olives and Rosemary; Classic Tiramisu.
April 2010 – All classes are held in the store from 6:00-8:00 PM -
- Wednesday, April 7 – Chef Dean Chambers brings us a Springtime Italian Delight! Menu includes: A Fresh and Creamy Tuscan Tomato Soup with Grilled Bread; Bistecca Intagliata – Grilled Steak served atop a mixed Green Salad with Truffle Vinaigrette; and for dessert his delicious and tangy Lemon Sage Sorbet. The cost for this class is $45.00 per person.
- Wednesday, April 14 - You won’t believe it’s Raw! Join Chef Alicia Ojeda, noted Raw Foods Chef of Beets Cafe in Austin, for a surprising and delicious feast! The raw foods diet has been linked to more energy, healthier skin, a reduced risk of heart disease and better digestion. This class will be a great introduction to Raw Foods, or if your’re already a Raw Foodie, you’ll get some tasty new ideas. Menu includes: Baby Mix Salad with Creamy Hemp Ranch Dressing; Marinated Kale Salad; Zucchini Pasta Noodles with two sauces – Zesty Marinara and Creamy Alfredo; “Mock” Parmesan Crumble; and a Chocolate Mousse Parfait. Chef Alicia will also be introducing her NEW Cookbook and will be available to autograph copies after class. (*Class is VEGETARIAN and GLUTEN FREE). The cost for this class is $45.00 per person.
- Wednesday, April 21 - Come and experience the Exotic Spices of Indian Cuisine with Chef Birjis Rashed. Menu includes: Samosas – Crunchy savory pastries stuffed with spicy potatoes and deep fried to a golden brown; Tandoori Chicken – Chicken marinated in yogurt and spices and oven baked to perfection; Zeera Palao – cumin and caraway flavored Fried Basmati Rice; Raita – Yogurt Chutney with onion, peppers, cucumbers and herbs; and Bakhlava – Deliciously scrumptious pistachio and vermicelli dessert squares for a sweet finish. The cost for this class is $45.00 per person.
March 2010 – All classes are held in the store from 6:00-8:00 PM -
- Wednesday, March 3 AND Thursday, March 4 – Join us for a Two-Night Series on Stocks and Sauces with Chef David Burton Sanchez. The first night will cover stocks, while the second will focus on the preparation of sauces and soups. STOCKS: The foundation of great cooking is a great stock. A well made stock creates the body for great soups, sauces and delicious braised foods. In this class, a comprehensive break down will be presented of how stocks are made, stored, and used in everyday cooking. We will start with the freshest ingredients, learn to roast bones properly, what a mirepoix and bouquet garni are. We will create a demi, a glace and learn how to use thickening agents. You’ll learn terms such as fond, depouillage and remouillage. Finally we will taste how stocks develop at the different stages. SOUPS and SAUCES: From great stock comes great soups and sauces. We will take homemade stocks and create the five mother sauces and many derivatives. Then we will dare create same techniques shown in sauce making. Next, this class will show how to make great soups using the same techniques show in sauce making. This class is the doorway to becoming a creative home cook. A light menu will be served each night. The cost for this series of TWO classes is $85.00 per person.
- Wednesday, March 10 – “Fisch on Fish” Fish Basics with Chef James Fischer. Learn the basics of fish and seafood preparation, including how to choose the right fish for the right dish; Menu includes: Mussels Marinier, Seared Salmon, served with French Green Lentils Dijonnaise; and Lemon Lavender Sorbet. The cost for this class is $45.00 per person.
- Wednesday, March 24 - Chef Myrna Kallergis will take you on a Culinary Tour of Sunny Spain. Menu includes: Serrano Ham & Manchego Croquettes with Roasted Pepper Aioli; a Classic Paella with sausage, chicken, shrimp and mussels; and for dessert, Vanilla Bean Flan. The cost for this class is $45.00 per person.
- Wednesday, March 31 - It’s “The School of Wok” wiht Chef Jimmy Mitchell. Perfect your wok skills as Chef Jimmy Mitchell demonstrates several different wok cooking techniques. Menu includes: Thai Fried Rice; Curry Rice with Shrimp; Tempura Vegetables; Steamed Pork Dumplings and Egg Drop Soup. The cost for this class is $45.00 per person.
SIMPLIFY 3-Part Cooking Series
February 23 through March 9, 2010
You can take the Series either:
Tuesday mornings from 10:00am-Noon OR Tuesday evenings from 6:00pm-8:00pm.
Join us for a new concept in Cooking Classes! With the success of our new “SIMPLIFY” series, we’re now aiming to bring simplified techniques to different cuisines. Chef Danika Boyle will take you on a culinary tour of Latin America, focusing on the food of Tex-Mex, Interior Mexico and South America. Once you learn the basic techniques and flavor profiles of these cuisines, you’ll gain a better understanding of the food culture of each of these countries. Students at all levels of cooking ability are welcome to enroll, whether to learn new techniques, or brush up on methods these Latin American countries have used for years.
The cost for this series is $129 for the THREE classes. And don’t forget- when you sign up for this series, you’ll receive a 10% discount in store for the entire duration- Feb. 23rd through March 9th.
Series includes the following THREE classes:
- Tuesday Feb, 23rd – Tex-Mex Menu includes: Classic Guacamole adn Salsa with Home Made Chips; Green Chile Chicken; Fried Avocado Enchiladas with Crema Fresca; Cilantro Rice with Toasted Pepita Seeds adn Cotija Crumbles; and for dessert, Strawberry Tres Leches.
- Tuesday March 2nd – Interior Mexico Menu includes: Classic Tortilla Soup; Trio of Tostados with Achiote Pulled Pork with avocado; Snapper Ceviche with cilantro Crema Fresca; Picadillo Pepita and Corn; Creamy Rice Pudding with Mexican Vanilla and Mango Syrup.
- Tuesday March 9th - South America Menu includes: Grilled Steak and Green Onions with Chimichurri; Peruvian “Causa Rellena;” Mashed Potato Cake layered with Cilantro and Cheese; and Mini Chocolate Empanadas with toasted Almonds and Whipped Cream.
February 2010 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, February 3 – Jump across the pond with Chef Kenny Gray as he teaches you his favorite Traditional Dishes of England. Bring a bottle of stout and get ready for a hearty pub-style meal. Menu includes: Prawn Cocktail served with a Marie Rose Sauce which is a piquant sauce served with fresh shellfish; Traditional Shepherd’s Pie with creamy mashed potatoes and vegetables; and a delicious English Sherry Trifle with a rich custard and just a hint of sweet sherry. These dishes are found on the chalk boards of many a Gastro pub and done well are simply fantastic. The cost for this class is $45.00 per person.
- Wednesday, February 10 – Love is in the Air as Chef Myrna Kallergis prepares a Delicious and Romantic Valentine’s Day Dinner. Menu includes: Pancetta Wrapped Scallops with Lemon AIoli; Spinach and Wild Mushroom Ravioli with Brown Butter Sauce, and for dessert, Chocolate Mousse Cups with Raspberry Coulis. The cost for this class is $45.00 per person.
- Wednesday, February 17 - Chef Scott Crim prepares an unique fusion of many cuisines, adding distinctive flavors that will get your taste buds dancing. Menu includes: Chorizo and Cream Cheese Stuffed Date Rumaki presented with watercress and lemon; Apple and Onion Stuffed Pork Tenderloin with Garlic Infused Demi Glace; Rosemary Risotto; Fresh Green Beans and Caramelized Bananas with Whipped Cream Chantilly and Warm Chocolate Ganache. The cost for this class is $45.00 per person.
- Wednesday, February 24 - The tropical winds will be blowing as Chef James Fischer diversifies your home cooking repetoire with a Spicy and Tantalizing Feast. Get out your sandals and straw hat, as he prepares Conch Fritters with Scotch Bonnet Aioli; Jerk Chicken and Port with Pigeon Peas and Coocoo (a polenta-style dish with Stewed Okra) and for dessert, a cool and refreshing Coconut Ice Cream. The cost for this class is $45.00 per person.
SIMPLIFY 3-Part Cooking Series
January 12th through 27th, 2010
You can take the Series either:
Tuesday mornings from 10:00am-Noon OR Wednesday evenings from 6:00pm-8:00pm.
Join us for a new concept in Cooking Classes! With the success of our new “SIMPLIFY” series, we’re now aiming to bring simplified techniques to different cuisines. Chef Danika Boyle will take you on a culinary tour of the Mediterranean, focusing on the food of France, Italy and Spain. Once you learn the basic techniques and flavor profiles of these cuisines, you’ll gain a better understanding of the food culture of each of these countries. Students at all levels of cooking ability are welcome to enroll, whether to learn new techniques, or brush up on methods these mediterranean countries have used for years.
The cost for this series is $129 for the THREE classes. And don’t forget- when you sign up for thes series, you’ll receive a 10% discount in store ofr the entire duration- January 12th through the 27th.
Series includes the following THREE classes:
- Tuesday 12th or Wednesday 13th – France Menu includes: French Onion Soup with Herb de Provence Croutons’ Roast Chicken with a Beurre Blanc Sauce; Potato and Cauliflower Puree; Classic Ratatouille and Goat Cheese and Rosemary Cheesecake.
- Tuesday 19th or Wednesday 20th -Italy Menu includes: Wild Mushroom and Parmesan Risotto; Eggplant Parmesan; Butternut Squash Ravioli with Sage Brown Butter and Mini Flourless Chocolate Cakes.
- Tuesday 26 or Wednesday 27th - Spain Menu includes: Roasted and Stuffed Peppers with Goat Cheese and Leek Butter Potato Puree; a Classic Paella; and Almond Panna Cotta.
2009 Cooking Class Calendar
October/November 2009 – All classes are held in the store from 6:00-8:00 PM
- Friday, October 30 – Gourmet Under Pressure – Meals in 20 minutes with Chef Lars Lieisch. Fissler Cookware sponsers this class in which Special Guest Chef Lars will introduce you to cooking with a pressure cooker. Menu includes: Orange Ginger Carrot Soup; Barbeque Pulled Pork; Lentils with Spicy Andouille Sausage and Vegetables; Steamed Garden Vegetables in Zesty Herb Dressing; and Apple Bread Pudding with Cranberries. We have a special cost for this class of $25.00 per person.
- Wednesday, November 4 – Chef Cesidio D’Andrea brings us his Famous Beef Wellington – Perfect for Holiday Entertaining! Chef Menu includes: Smooth Chestnut Veloute with Parmesan Pinie and Whipped Nougat Cream; Beef Wellington (Beef tenderloin) with Sauce Madeire, and a Rich Dark Chocolate Mousse. The cost for this class is $45.00 per person.
- Wednesday, November 11 - Delight your Guests with Chef Dzintra Dzenis’s Roasted Rack of Lamb. Menu includes: Shrimp and Bell Pepper Skewer, grilled to juicy perfection, on Black Bean and corn Salsa with Lime Chipotle Aioli; Tender Rack of Lamb, Oven Roasted in Herbs de Provence, served with Garlic Crushed Potatoes and Rosemary; and Sweet and Buttery Apple Crumble, blended with Lemon Curd with dollops of Whipped Cream. The cost for this class is $45.00 per person.
- Wednesday, November 18 - Chef Andrew Brooks delivers his Healthy, Flavorful and Delicious spin on the Ultimate Foodie Holiday – Thanksgiving Dinner! Menu includes: Maple Coriander Brinded Turkey with Red Rice and Oyster Stuffing; Sweet Potato Gratin; Kale and Swiss Chard with Caramelized Onions; and Roasted Pumpkin and Caramel Panna Cotta. The cost for this class is $45.00 per person.
SIMPLIFY 6-Part Cooking Series
September 16 through October 22, 2009
You can take the Series either Wednesday evenings from 6:00pm-8:00pm or Thursday mornings from 10:00am-Noon.
Join us for a new concept in Cooking Classes! With our new “SIMPLIFY” series, Chef Jerry Pizzitola aims to simplify the process of cooking at home, save money at the grocery store and make planning meals easy. Don’t be a slave to recipes any longer – once you understand the techniques, you can trust your imagination to create exciting and delicious meals. Students at all levels of cooking ability are welcome to enroll, whether to learn new techniques, or brush up on methods they’ve used for years. The cooking classes will range from planning your pantry and essential equipment to the fundamental cooking techniques you’ll need to produce easy, healthy and well-planned meals. A portion of most classes will be hands-on, to ensure that students have a feel for the methods being discussed. Topics will include: baking, broiling, boiling, steaming, searing, grilling, sauteing, braising, blanching, and roasting. Classes may be taken individually for $50, or SIGN UP for the ENTIRE SERIES for $249 – making your last class FREE! PLUS – when you sign up for the entire series, you’ll recieve a 10% discount in store for the entire run of classes.
Series includes the following six classes:
- Wednesday, Sept 16 – The Basic Pantry and Kitchen Toolbox. The pantry isn’t really a place as much as a state of mind. It’s a way of thinking and planning ahead when you shop so you always have basic food items and spices on hand. When you shop, you’ll only need to purchase your perishables. After completing this class, you’ll have the information and tools you need to create your perfect pantry. We will also discuss the essential equipment to have on hand, from knives and gadgets to cookware. Light meal included.
- Wednesday, Sept 23 - Blanching, Steaming and Searing. Blanching is used to quickly cook vegetables and helps to retain color, texture, flavor, and nutritional content. Steaming is a cooking method which uses a small amount of water to quickly cook foods. It can be either low pressure, as in a stovetop or electric steamer, or high pressure, as in a pressure cooker. Searing is used to brown the outside of food, and is sometimes used as a first step in other methods of cooking meats or poultry. We will explore what foods respond best to these methods and how to best utilize each technique. Light meal included.
- Wednesday, Sept 30 – Broiling and Grilling. Broiling uses direct heat within the oven, usually from a heat source above the food, and is typically used to cook meats. Grilling is similar to broiling, in that it uses direct heat, but can be done in many different ways, from stovetop to outdoor grills, and can be used for many different types of food. Unsure when to use each method? We’ll show you which technique to use with different foods to bring out the very best flavors. Marinades, rubs and other means of adding flavors will be discussed. Light meal included.
- Wednesday, Oct 7 – Sauteing and Braising. Sauteing is a quick-cook method where food- either meat or vegetable- is prepared in a small amount of butter, oil, or water in a pan on the stovetop. Braising is a slow, wet-heat cooking method done in an oven that can be used to add flavor and tenderize extremely tough cuts of meat. How do you know which method is right for the meal you wish to prepare? We’ll teach you. Pan sauces will be discussed, as they relate to sauteing. Light meal included.
- Wednesday, Oct 14 - Roasting. It isn’t just for holidays! Roasting is a slow-method of cooking food in an uncovered pan using dry heat- a method that usually produces a well-browned exterior and, ideally, a moist interior. Roasting can be done in an oven or grill and results in exceptionally tender foods. We’ll explore some great ideas for entertaining with family and friends. Light meal included.
- Wednesday, Oct 21 - Baking. Just in time for winter – the basics of Baking! Baking includes fun treats such as breads, cakes, pies, muffins, and casseroles, but practically any type of food can be baked including meat, poultry, fish and vegetables. You’ll learn the importance of precision as it relates to baked goods, and the essential information you’ll need to produce wonderful baked dishes. Light meal included.
We look forward to you joining us for this “SIMPLIFY” Cooking Series. Knowing the Basics can really make cooking FUN, EXCITING and ENJOYABLE!
June, July and August 2009 – We will have no classes during these months due to our Kids Chef Camp. Cooking Classes will resume in September 2009.
May 2009 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, May 6 – Back by Popular Demand – We’re offering Chef David Holtzman Seafood 101 again! Intimidated by seafood? Looking for new ideas? Chef David brings us his spin on some classic dishes. Menu includes: Classic Crab Cakes with Homemade Tartar Sauce; Grilled Brined Shrimp with Avocado Tomatillo Sauce; Greek Style Fish in Phyllo with Sun Dried Tomatoes, Feta, and Olives. The cost for this class is $55.00 per person.
- Saturday, May 9 – 9:30am to 11:30am – Happy Mother’s Day -”Mom and Me” Cooking Class with Chef Jerry Pizzitola. Chef Jerry Pizzitola will teach this fun session, open to kids ages 7-13 with a parent. Menu includes Cheese Quesadillas, Fresh Texas Salsa, Spaghetti and Meatballs with Marinara, Hot Fudge and Homemade Ice Cream Sundaes. Kids will have a chance to participate hands-on with the chef! The cost for this class is $40.00 per person.
- Wednesday, May 13 - An Aromatic and Flavorful Mediterranean Evening with Chef Cesidio D’Andrea. Menu includes: Herbed Shorbread with Tomato Confit adn Goat Cheese; Classic Brandade de Morue Nimoise (A classic French dish made Salted Cod, Cream, Gralic and Olive Oil) with Chorizo Espuma; Salted Butter Chocolate Fondant; and Nutella Ice Cream. The cost for this class is $50.00 per person.
GRILLING MASTER CLASSES Chef Jerry Pizzitola will teach you the basics and beyond when it comes to grilling! Session 1 will focus on Meats, while Session 2 will feature Seafood, and each will have some complementary side dishes, as well. Sign up for BOTH sessions and receive a FREE copy of the Barbeque Bible by Steven Raichlen – a must-have for the serious griller!
- Saturday, May 16 – 9:30am to 11:30am – Session 1 : Marvelous Meats. Menu includes: Steak in Lime Garlic Marinade; Korean Style Short Ribs; Pork Tenderloin 101; Grilled Portabellas with Arugula Butter; Grilled Sweet Potatoes with a Sesame Dipping Sauce. The cost for this class is $50.00 per person.
- Saturday, May 23 – 9:30am to 11:30am – Session 2 : Succulent Seafood. Menu includes: Grilled Snapper with Caper Sauce; Grilled Softshell Crabs with Spicy Tartar Sauce; Whole Fish in a Basket; Grilled Veggies Italian Style; and the secret to the perfect Grilled Plantain. The cost for this class is $50.00 per person.
- Wednesday, May 20 - Hand-On session – Learn to make Sushi Rolls with Master Chef David Holtzman. Not only sushi, but some delicious, authentic side dishes, too. Menu includes: Miso Soup; Cucumber Salad; Perfect Sushi Rice; Cucumber Rolls, California Rolls, Spicy Tuna Hand Roll and Shrimp Nigiri. Each class participant will receive a sushi rolling mat. The cost for this class is $60.00 per person.
- Wednesday, May 27 - Join Chef Dzintra Dzenis for a Tasty Asian Fusion Delight! Menu includes: Spicy Thai Noodle Salad with Roasted Chicken, Chiles Vegetables and a Spicy Peanut Dressing; Southwest Tuna Temaki – Seared Sashimi Tuna in Garlic Sea Salt Crust wrapped in a fresh baked Tortilla with vegetables and a Citrus-Wasabi Mayonnaise; and Pineapple and Sticky Rice Spring Rolls wrapped in Phyllo pastry, served with Bell Pepper and Espelette Sorbet. The cost for this class is $50.00 per person.
April 2009 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, April 1 – For the adventurous Foodie – come and enjoy us for an Evening of Bizarre Foods as Chef-Entertainer Jerry Pizzitola brings his experience as an USAF survivalist into the kitchen. Watch as Jerry prepares an elegant meal using some of God’s strangest creatures! Menu includes: Porcini Rubbed Tenderloin of Kangaroo with a Salad of Baby Arugula and Parmesan and Weaver Ant Dressing; Saffron Rice Stir Fry with Ginger, Lemon Scallions and BBQ Scorpions; A Champagne Toast with Hybiscus Flower Syrup OR a shot of Japanese Snake Whiskey; followed by Bow Tie Pasta with French Basil Pesto, made with Giant Oaxacan Crickets; and for a seriously sweet finish, Vanilla Bean Ice Cream with Chocolate Ant Wafers. Are you adventurous enough to try this one? The cost for this class is $60.00 per person.
- Wednesday, April 8 - Seafood 101 with Special Guest Chef David Holtzman. Intimidated by seafood? Looking for new ideas? Chef David brings us his spin on some classic dishes. Menu includes: Classic Crab Cakes with Homemade Tartar Sauce; Grilled Brined Shrimp with Avocado Tomatillo Sauce; Greek Style Fish in Phyllo with Sun Dried Tomatoes, Feta, and Olives. The cost for this class is $55.00.
- Wednesday, April 22 - Chef Irene Cunningham brings the taste of Asia to You. Menu includes: Singapore-Style Chinese Ginger Chicken and Malay “Sambal” Spicy Shrimp – Authentic home-made cooked dishes that are fast, easy and absolutely appetizing. Finished off with a delicious Graham Cracker Chocolate/Vanilla Cupcake with your favorite topping. The cost for this class is $50.00 per person.
- Wednesday, April 29 – Chef Dean Chambers creates a Delicious and Hearty Italian Feast! Menu includes: Cozze en Bianco (Mussels in White Wine) and the chef will also provide a recipe for the Red Wine variation; Mouth-watering Handmade Potato Gnocci with rich Gorgonzola Cream Sauce; and for dessert Pistachio Cannoli. The cost for this class is $50.00 per person.
March 2009 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, March 4 – A Fabulous Evening of Classic Italian Cuisine with Chef Dean Chambers. Menu includes: Insalata Caprese with Marinated Artichokes; Classic Veal Marsala with Fettuccini Alfredo; and for dessert, Blood Orange Mint Sorbet. The cost for this class is $50.00 per person.
- Wednesday, March 11 - Back By Popular Demand – An Introduction to the French Art of Sauces with Chef Cesidio D’Andrea. You will learn to make several classic French sauces, and enjoy tasting portions of dishes paired with each sauce. Sauces to be made include: Aioli, Classic Beurre Blanc, Hollandaise, Bearnaise, Bechamel, Beurre Manie and Caramel. These sauces will be a “lauching pad” for you into the world of French cuisine. The cost for this class is $55.00.
- Wednesday, March 18 - Join us for this very exciting Hands-On Deboning Class with Chef Jerry Pizzitola. Everyone will perform a hands-on knife skill exercise, learning the right way to debone a chicken and how to French cut a Rack of Lamb. You will take home your deboned chicken and a 2-bone French cut Rack of Lamb with recipes on how to prepare them for two nights worth of meals for two, including recipes for a side dish for each. You’ll will receive tasting samples of each dish to enjoy during class. Recipes include: Heavenly Seasoned Brick Chicken and Lamb Chop Lollipop; Sage Roasted Baby Carrots; Romano Mashed Potatoes; Chickpeas with Mint and Tomatoes, and Couscous Spinach Pilaf. The cost for this class is $65.00 per person.
- Wednesday, March 25 - Follow your taste buds to the Kingdom of Thailand with Chef David Holtzman! Menu includes: Roasted Chile Shrimp Salad with Lemongrass and Mint, served with Sticky Rice; Hot and Sour Tom Yum Soup; Spicy Basil Chicken with Jasmine Rice; Nam Prik Sauce; and Coconut Sorbet. The cost for this class is $50.00 per person.
February 2009 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, February 4 – Celebrate Tex-Mex with Chef Jerry Pizzitola . Menu includes: Corn and Poblano Soup; Shrimp Quesadillas with Pico de Gallo Amarillo; Chicken Enchiladas Suisas Verdes with Mexican Rice; and dessert, Mexican Hot Fudge Sundaes served in Cinnamon Crisp Bowls. The cost for this class is $50.00 per person.
- Wednesday, February 11 - A Sweet Valentine’s Evening with Chef Cesdidio D’Andrea. Menu includes: Homemade Almond Paste, Orangettes, Chocolate Truffles, Authentic Hot Chocolate; Chocolate Foam, Chocolate Mousse, and Florentins. You will also learn to temper chocolate to ensure the best results. The cost for this class is $50.00 per person and you are guaranteed to go home in a state of Chocolate Bliss.
- Wednesday, February 18 - Classic Prime Rib with Chef Lina Biancamano. Menu includes: Phyllo Wrapped Asparagus with Parmesan; Prime Rib Roast au jus; Yorkshire Pudding; Potato and Leek Risotto; Roasted Brussel Sprouts with Pancetta and Garlic; Fresh Fruit with Amaretoo Cream and Crushed Amaretti Cookies. The cost for this class is $60.00 per person.
- Wednesday, February 25 – The Exotic Cuisine of Southern India with Chef Chaya Rao. Learn the basics of this vegetarian regional cuisine! Menu includes: Spinach and Onion Pakoras; Dhal (Lentil Soup); Paneer and Vegetables with Makhani Sauce; Peas Pulao and for dessert, Rice Kheer. The cost for this class is $50.00 per person.
January 2009 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, January 7 – A Rustic Italian Evening with Chef Dean Chambers. Menu includes: Cream of Mushroom Soup with Truffled Croutons; Chicken Cacciatore with White Corn Polenta; and for dessert, Port-Poached Pears with Zabaglione. The cost for this class is $50.00 per person.
- Wednesday, January 21 - An Introduction to the French Art of Sauces with Chef Cesidio D’Andrea. You will learn to make several classic French sauces, and enjoy tasting portions of dishes paired with each sauce. Sauces to be made include: Aioli, Classic Beurre Blanc, Hollandaise, Bearnaise, Bechamel, Beurre Manie and Caramel. These sauces will be a “lauching pad” for you into the world of French cuisine. The cost for this class is $55.00 per person.
- Wednesday, January 28 – Tour the Ancient Country of Greece with Chef Lina Biancamano. Menu includes: Eggplant Caviar with Mediterranean Flatbread and Fresh Vegetables. Chicken in Lemon Sauce with Greek Orzo pasta (with pine nuts, feta, tomatoes, mint, olives…) and for dessert Baklava Rolls. The cost for this class is $50.00 per person.
Class Registration Information
- All classes are held in the store from 6:00-8:00.
- Please arrive at 5:45 PM to ensure a timely start to the class.
- Classes are demonstration format and include copies of the recipes along with demonstrations and sample tasting.
- The cost for most 2010 classes is $50 per person per class, unless otherwise noted in the class description. Classes must be paid for in advance.
- Classes range from 10 to 13 students per class, 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.
- No reservations will be taken without payment under any circumstances.
- Menus are subject to change at the chefs discretion.
Cancellation Policies
If your cancellation is received 48 hours prior to class: You may have the class fee transferred to another available class or you may receive a full refund.
If you cancel less than 48 hours prior to class or if you do not attend the class: We regret that your class fee at that point is NON-REFUNDABLE & NON-TRANSFERABLE. When last minute conflicts occur, please consider sending someone in your place.
Reservations for groups of 5 or more will require 7 days notice for refund.
Faraday’s Kitchen Store reserves the right to cancel classes. In that event, we will notify you and provide a full refund or credit.
