You can register today for any of the cooking classes listed below in-store, on this webpage or call our main number 512-266-5666 and press 3 on the main menu for a sales associate to register by phone.
If you have any dietary restrictions, please call us and ask if they can be accommodated BEFORE registering for class. We cannot guarantee that chefs will be able to make last minute changes or cook separate portions for special needs.
2018 Cooking Class Calendar
Wednesday, October 24, 6-8 pm.
A Mexican Fall Fiesta with Chef Scarleth Aguilar. ¡Olé! Chef Scarleth brings us a fun and exciting Mexican Fall Fiesta! Menu includes: "Cazuelitas" (Potato and Masa Mexican Dumplings served with Chorizo and Zucchini), Homestyle Carnitas (Slow-Cooked and then Crisped Pork), served with fresh tortillas and salsas; and for dessert, Capirotada, or Mexican-Style Bread Pudding. The cost for this demonstration class is $59 per person.
BUY NOW - 3 Seats Remain
Saturday, October 27, 11 am- 1 pm.
Pastry Chef Aslan Hollier will teach you how to beautifully decorate your Halloween Cookies and Cupcakes! This is a hands-on class, so come prepared to use royal icing and other decorating techniques to create your own masterpieces. This class is open to ages 12-up. The cost for this Hands-on class is $45 per person.
BUY NOW - 7 Seats Remain
Saturday, October 27th, 5-7 pm.
Join Chef Uyen Pham for a Chinese menu that will delight you! Menu includes: Shiitake and glass noodle Chinese omelette; Braised pork, with quail eggs, jasmine rice, and wok-fired pak choy sum; and for dessert, Crispy banana spring roll with coconut sorbet. The cost for this demonstration class is $59 per person.
Sunday, October 28, 1 pm to 4 pm.
Join Chef Daniele Panella for a HANDS-ON Pizza Making class! In this class, you'll learn to make the perfect Italian pizza crust, both thick and thin styles. We will then make several types of pizza, which may include: Potato and spicy Italian sausage, radicchio and pecans; prosciutto, parmigiano and arugula; fried eggplant and mozzarella; a calzone with ham and mozzarella, and a tasty Nutella dessert pizza. You'll enjoy a family-style meal, and get all the recipes to take home with you. You'll definitely be as stuffed as a calzone when this class is over! This cost for this hands-on class is $69 per person.
BUY NOW - 10 Seats Remain
Wednesday, October 31, 6-8 pm
Chef Kenny Gray brings us a Fall Feast, using locally sourced meats and produce. Menu includes: Autumnal antipasto using roasted fall squash, oven roasted tomatoes, Buffalo Mozzarella and Proscuitto; Slow cooked lamb with Tatziki, mint, Harissa and Farro; and for dessert, Classic River Cafe London Chocolate Nemesis, a flourless chocolate cake served with Creme Fraiche and berries. The cost for this demonstration class is $69 per person.
Friday, November 2, 6-8 pm.
$25 - Learn the ease and flexibility of cooking in Stainless Steel with Hammer Stahl's Bobby Griggs! Menu includes: Roasted Pumpkin Soup; Chicken Parmesan with Spaghetti Squash; and for dessert, a Chocolate Cake with a surprise ingredient! Bobby will teach you the tips and tricks for cooking in stainless, while you enjoy a full meal. The cost for this demonstration class is just $25 per person!
Saturday, November 3, 10 to 11:30 am
$15 - Braising Workshop with Hammer Stahl's Bobby Griggs. Braising (from the French word "braiser") is a combination cooking method that uses both wet and dry heat: typically, the food is first sauteed or seared at a high temperature, and then finished in a covered pot at a lower temperature while sitting in liquid. During this braising class, you'll learn to make Italian Braised Chicken. You'll get to sample the dish and receive the recipe to take home. The cost for this demonstration workshop is $15 per person. This class is brought to you by Hammer Stahl Cookware.
BUY NOW -9 Seats Remain
Saturday, November 3, 12:30 pm to 2 pm.
$15 - Searing in Stainless Steel Class with Hammer Stahl's Bobby Griggs! Searing is a technique used in grilling, baking, braising, roasting and Sauteeing, in which the surface of the food (usually meat, poultry or fish) is cooked at a high temperature until a flavorful brown crust forms. During this workshop, you'll learn to make New York Strip Steak alla Fiorentina and Seared Tuna with a Cilantro Parsley Sauce. You'll get to sample each dish and receive the recipes to take home. The cost for this demonstration workshop is $15 per person. This class is brought to you by Hammer Stahl Cookware.
BUY NOW -11 Seats Remain
Saturday, November 3, 3 pm to 4:30 pm.
$15 - Sauce and Gravy Workshop with Hammer Stahl's Bobby Griggs. Add incredible flavors to your fall entertaining with this Sauces and Gravy Workshop! You'll learn to make Mac and Cheese with a Gruyere Mornay Sauce; and easy Mushroom Gravy, perfect for the holidays, served over mashed potatoes. You'll sample each dish and receive the recipes to take home. The cost for this demonstration workshop is just $15 per person. This class is brought to you by Hammer Stahl Cookware.
Sunday, November 4, 1-4 pm.
Join Chef Goldie Radojevich in the kitchen as you prepare this menu that will help you get Skinny, Glowing and Spectacular for the Holidays thanks to Superfoods! These superfoods help you shed pounds, detox and make your skin glow so you'll look gorgeous in those holiday photos. Menu includes: Zucchini Pizza Boats; Cauliflower Caprese Salad; Baked Sesame Ginger Salmon in Parchment; Chicken Shawarma in Lettuce Cups with Tzatziki and Hummus; and for dessert, Strawberry Bombs. This class is also Gluten Free and Keto-Friendly! The cost for this hands-on class is $59 per person.
BUY NOW -10 Seats Remain
Wednesday, November 7th, 6-8 pm.
Osso Bucco Cooking Class with Chef Scarleth Aguilar! Think it's difficult to make Osso Bucco? You won't think so after you watch Chef Scarleth prepare this delicious dinner! Menu includes: Tortellini in Broth with Parmesan; Osso Bucco with Risotto alla Milanese; and for dessert, Orange and Olive Oil Cake with Creme Anglaise. The cost for this demonstration class is $69 per person.
Thursday, November 8th, 6-8 pm.
Chef Katy Parker Gill brings us one of her famous Gumbo classes! Don't know what to do with all that leftover turkey? No fear! She'll teach you the way her Louisiana family makes their delicious holiday Gumbo. Menu includes: Hot Crab Dip with Garlic Bread; Chicken and Andouille Gumbo; and for dessert, a Pumpkin, Pecan and Dark Chocolate Bread Pudding. The cost for this demonstration class is $59 per person.
Saturday, November 10, Noon- 1:30 pm.
$10 - COFFEE 101 WORKSHOP with Third Coast Coffee. Join us on Saturday, November 10, at Noon for a Coffee Workshop with Jessica Gardner, professional Barista Trainer from Austin’s Third Coast Coffee. Jessica will provide you with the knowledge and skills it takes to consistently prepare the perfect espresso-based drink, even if you’ve never touched an espresso machine before. In addition to the expert grind, tamp, and shot of espresso, you will learn about the history of coffee, the seed to cup process, various roasting methods, milk steaming techniques, and maintenance and cleaning of the espresso machine, to ensure you will make your morning lattes like the pros for years to come. The benefits of manual and fully automatic espresso makers will be discussed. We are offering sessions of this 1.5 hour demonstration workshop at 10 am and Noon. The cost for this demonstration workshop is $10 per person.
10 am Session- BUY NOW
Noon Session- BUY NOW
Saturday, November 10th, 4-6 pm.
5 Secrets To World-Class Texas Brisket on a Smoker. Local Smoking experts John and Janell Oakes will teach you how to choose the right brisket at the store, how to prep, rub, cook, rest, and slice the perfect brisket. Menu includes: Watermelon Salad with Hibiscus Mint Dressing, Prime Central Texas Style Brisket and Green Chile Mac & Cheese. Demonstration will be on the Big Green Egg. The cost for this demonstration class is $59 per person.
BUY NOW -13 Seats Remain
Sunday, November 11, 1 pm to 4 pm.
Join Chef Daniele Panella for a HANDS-ON Pasta Making class! You'll work in the kitchen with the chef to make three kinds of pasta with sauces. Menu for this class includes: Ravioli filled with Squash and Ricotta with a Brown Butter Sauce; Gnocchi with Radicchio, Gorgonzola and Pecans; and Pappardelle with Arugula Pesto, Smoked Mozzarella and Prosciutto. When the cooking is done, you'll enjoy a family-style meal, and get all the recipes to take home with you. This cost for this hands-on class is $69 per person.
Wednesday, November 14th, 6-8 pm.
Make your Thanksgiving Dinner a unique and memorable one with this Turkey Wellington menu from Chef Goldie Radojevich! Menu includes: Roasted Sumac Sweet Potato Salad; an elegant Turkey Wellington; zesty Citrus Fig Cranberry Sauce; Malmsey Madeira Mushrooms; and for dessert, Pumpkin Rice Pudding. The cost for this demonstration class is $69 per person.
Saturday, November 17, 6-8 pm.
Duck for the Holidays! Try this delicious alternative to a traditional turkey dinner for Thanksgiving! You'll love Chef Scarleth Aguilar's spin on Duck. Menu includes: Asiago and Leek Stuffed Squash; Sauteed Duck Breast with Apricot Cherry Sauce, and Fava Bean Succotash; and for dessert, Slow Poached Pumpkin with Apple Pie Ice Cream. The cost for this demonstration class is $69 per person.
Sunday, November 18, 1-3 pm.
"Baking for Thanksgiving" Cooking Class with Pastry Chef Aslan Hollier. Improve your Pie game for Thanksgiving... from Crust to Fillings! Chef Aslan will take you through the steps of making a Perfect Pecan Pie and an Amazing Apple Pie, with the added bonus of a rich Pumpkin Cheesecake! You'll get to try each of these desserts, as well as get the recipes. The cost for this demonstration class is just $45 per person.
Saturday, December 1, 5-7 pm.
Throw an impressive dinner party for your friends with this no-fuss menu from Chef Goldie Radojevich! Menu includes: Exotic Mushroom Pate with Arugula and Cranberry Chutney; Baked Feta with Green and Lemony Yogurt; Jalapeno Pumpkin Souffle; Pork Chops with Fig and Grape Agrodolce; and for dessert, Elegant Ice Cream Cake. The cost for this demonstration class is just $59 per person.
WE ARE CURRENTLY WORKING ON SCHEDULING COOKING CLASSES FOR November and December, 2018. IF THERE IS A CLASS YOU'D LIKE TO SEE US OFFER, PLEASE LET US KNOW!
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.
Located at 12918 Shops Parkway, Suite 540, Austin, TX 78738
(512) 266 5666 www.faradayskitchenstore.com
Chef Andrew Brooks talks through the importance of incorporating vegetables into your diet.
During a Saturday workshop, Chef Katy Parker shares how easy making pizza at home can be.
Join us for a Sojourn to Sunny Spain in a Paella Class with Chef Fer Candil!
Chef Instructor Bio’s
Chef Katy Parker was born in Baton Rouge, LA, where she grew up surrounded by a family that has a very rich food culture. Some of her first cooking memories are making chocolate chip cookies and gumbo with her dad, and picking fresh tomatoes in her Pawpaw’s garden. She worked in Houston at Bank Jean-Georges, then enrolled at the Culinary Institute of America in Hyde Park, NY, completing the 2 year culinary program in early 2009. The day after her culinary school graduation, she moved to Brooklyn to start her new job at The Mercer Kitchen(Jean-Georges), under Executive Chef Chris Beischer, working in several different areas of the restaurant. In 2011, she moved to Austin to start her own successful private chef business. She is inspired by her clients and students who bring great ideas and enthusiasm to her cooking classes and private chef experiences.
Chef Andrew Brooks is the Executive Chef and owner of Spirited Food Co. He has been cooking since age 8 and in the last 10 years has worked as a private chef, nutritional counselor and food educator, food stylist, and Culinary Instructor. He was even chosen as the Chef for a cookbook tour through New York for a restaurateur where he cooked at the prestigious James Beard House. He has received several awards and accolades over the years, most recently featured in Texas Monthly Magazine in 2005 for his winning "Achiote Shrimp" recipe. For the past ten years, through Spirited Food Co., he has provided weekly meals to over 100 families in Austin and continues to add new families each week. In keeping with his food philosophy, the meal service offers great tasting low fat meals that help promote health and wellness. The weekly selection menu is carefully created by Chef Andrew to meet his nutritional criteria of locally sourced, green vegetable heavy, low glycemic foods. Andrew holds a Bachelors of Science in Food and Nutrition and four certificates in cuisine and pastry from the prestigious Le Cordon Bleu in Sydney, Australia. He graduated with distinction in both programs. Chef Andrew is passionate about educating and teaches several classes a month in Austin at different locations. He has taught at the prestigious Central Market Cooking School, Faradays Kitchen Store for several years, at Spirited Food Co., and in home cooking classes.
Chef Mike Thompson has been in the food and beverage arena since 1988. His professional training is from Johnson & Wales University at Vail. He was the recipient of the University Director’s Distinguished Graduate Award, the school’s highest award for culinary and academic excellence. After several years of cooking in Vail and St. Louis; Mike returned to his South Louisiana home. He opened his first culinary venture, Chef du Jour, in 2001. Hurricane Katrina quickly altered the future of Chef du Jour. Mike joined the leadership team of Whole Foods Market during his family’s evacuation in Baton Rouge, then moved back to New Orleans to re-open the storm damaged Veterans’ store. Now settled in Austin, Chef Mike is excited to share his passion and knowledge through cooking, culinary classes and all things Cajun/Creole.
Chef Fer Candil is the Chef at Paellas, Tapas & More. Born and raised in Madrid, Spain, she also lived in Cadiz (South Spain), and in Santiago de Compostela (North Spain). Chef Fer began learning to cook traditional Spanish food at an early age from her mother. She continues to use the same recipes that her family has passed down orally from mother to daughter for generations. Fer takes pride teaching these recipes to her five children. Fer continues to develop her cooking talents attending various culinary programs and through private lessons with professional Chefs in Spain. She started teaching cooking classes for kids and adults 12 years ago.