Tag Archive for: Seasonal

Seared Steak with Mushroom Sauce
Cooking Class for Ages 21+
Saturday, November 14th | 6:30-8:30 pm

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Enjoy a fancy-not-fussy, hands-on date night centered around a menu that feels elegant without being complicated. Chef Andrew Vogel will guide you through learning how to prepare tender Seared Steak with a rich Mushroom and Marsala Wine Pan Sauce, perfectly Roasted Brussels Sprouts, Buttery Potato Puree, and a warm, comforting Apple-Date Crumble à la Mode for dessert.
This class is perfect for couples or friends who want a relaxed evening in the kitchen while building confidence with classic cooking techniques, including searing steak, making a flavorful pan sauce, roasting and pureeing vegetables, and baking a simple seasonal dessert. Come hungry and leave inspired with a restaurant-style meal you can easily recreate at home.

Adult beverages available for purchase (2 drink maximum per person), cash or Venmo only.

Menu:

  • Steak with Mushrooms and Marsala Wine Sauce
  • Roasted Brussels Sprouts
  • Buttery Potato Puree
  • Apple-Date Crumble à la Mode

Skills You’ll Learn:

  • Kitchen Safety, Knife Skills
  • Searing meats
  • Roasting vegetables
  • Potato puree
  • Simple twists to elevate your dessert

What you’ll go home with:

  • Any leftovers you don’t eat during class
  • Recipes, tips and skills for slicing and dicing at home

More about this class:

  • Class is for ages 21+
  • Great for all cooking skill levels

**If you have any food allergies, food intolerances or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

**Please stay home if you are feeling sick.

Instructor: Andrew Vogel 

Supply List

 

All Supplies Included

 

Game Day Favorite Snacks Workshop
Cooking Class for Ages 21+
Saturday, October 24th | 3:00-5:00

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Learn how to create three irresistible crowd favorites in this fun, hands-on class with Chef Vogel: flaky Mini Puff Pastry Sausage Rolls, savory Stuffed Mushrooms, and hot, cheesy Spinach-Artichoke Dip. Whether you’re planning a game-day spread, tailgate, casual get-together, or holiday gathering, (or just like eating mini foods), these make-ahead-friendly appetizers are guaranteed to steal the show.
You’ll master techniques for working with puff pastry, building flavorful fillings, and creating the perfect creamy dip while picking up tips for effortless entertaining. Along the way, Chef Vogel will share presentation ideas, preparation shortcuts, silly jokes, and hosting tricks that make serving guests a breeze.
Perfect for cooks of all skill levels, this class is packed with delicious bites, practical skills, and plenty of inspiration for your next party. Come hungry and leave with a collection of appetizers you’ll be excited to make again and again.

Students work in pairs; Class is for ages 21+, beer & wine available for purchase (2 drink maximum per person), cash or Venmo only.

Menu:

  • Mini Puff Pastry Sausage Rolls
  • Savory Stuffed Mushrooms
  • Hot Spinach-Artichoke Dip

Skills You’ll Learn:

  • Kitchen Safety, Knife Skills
  • Prep-Ahead Appetizers for Fall & Winter

What you’ll go home with:

  • Any leftovers you don’t eat during class
  • Recipes, tips and skills for slicing and dicing at home

More about this class:

  • Class is for ages 21+
  • Great for all cooking skill levels

**If you have any food allergies, food intolerances or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

**Please stay home if you are feeling sick.

Instructor: Andrew Vogel 

Supply List

 

All Supplies Included

 

Savoring Fall: Autumn Flavors of Spain
Seasonal Cooking Class for Ages 16+
Thursday, October 8th | 5:30-8:00pm

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Celebrate the season with Chef Mary in this cozy, hands-on cooking class featuring the flavors of fall. You’ll prepare a refreshing Orange, Feta, and Red Onion Salad, a hearty Menestra Spanish Vegetable Stew with potatoes, parsnips, and red peppers, and finish with flaky Phyllo-Almond Snails inspired by traditional baklava.
Along the way, you’ll learn techniques for working with seasonal produce, building flavor, and handling delicate phyllo dough. Perfect for cooks of all skill levels, this class is a delicious way to welcome autumn, eat plant-based meals, and expand your culinary repertoire.

Menu:

  • Orange, Feta, and Red Onion Salad
  • Menestra Spanish Vegetable Stew
  • Phyllo-Almond “Snails”

Skills You’ll Learn:

  • Kitchen safety
  • Shopping and eating seasonally and locally
  • Knife skills

What you’ll take home:

  • Any leftovers you don’t eat in class

More about this class:

  • Class is for ages 16+
  • Great for beginner cooks!

**If you have any food allergies, food intolerances or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

Instructor: Mary Seguin

Supply List

 

All Groceries and Supplies Included