Hopkins Community Education

Learn the basics for making delicious fresh pasta from scratch. Observe, then practice the techniques for making fresh pasta dough, followed by cutting into linguine and ravioli. By evening’s end we will prepare and sample Chicken Ravioli with Brown Butter & Fresh Sage, and Fettuccine with Roasted Tomatoes, Gorgonzola and Fresh Basil. Join us for an evening of hands-on learning and sampling!

Begins with a classic Caesar salad using fresh baked croutons, Romano cheese and sweet cherry tomatoes. You’ll assemble the entree wrapping tender breast of chicken in flaky puff pastry with shallots and portobello mushrooms. Together we’ll prepare an amazing sauce using sweet port wine. Sides will include asparagus with olive oil and fresh squeezed lemon along with a delicious Jasmine rice blend using toasted almonds and dried cranberries. We will finish with chocolate decadence, a rich flourless chocolate torte served with an exquisite raspberry sauce and fresh whipped cream. This class includes both demonstration and hands-on instruction. Many food items are prepped by the Chef in advance in order to get through these amazing recipes in 3 hours.

Tired of working in the kitchen? Solution - bring fondue to the table! Any time is the right time for fondue - with family, guests, or as a party. In the 18th century, creating a way to utilize hardened cheese and bread, the Swiss melted the cheese, added wine and dunked bread cubes in the mixture. The name itself came from the French work "fonder" which means "to melt". We will create fondues from around the world: Traditional Cheese, Classic Swiss Cheese, Beef Bourguignonne, Crab, Blue Cheese and Tempura. Of course we will dunk delectable tidbits of fruit, cake or brownies in wonderful dessert fondues - flavored chocolate fondues plus butterscotch fondue. And we will make a variety of sauces and dips to round out the menu.

Nothing beats a homemade pie or tart - easy to make them too! Served hot or cold, loaded with fruit or bursting with a creamy texture, you may combine the filling with a simple food processor-pastry (or make the pastry by hand). A lattice top is not only pretty, but with class tips easy to create. You will mix and match your favorite fruits and berries for artistic/tasty tars. Pucker up for classic Lemon Meringue Pie as only one of many treats. Expect a number of wonderful recipes featuring fruits, nuts and maybe a shiny glaze for tarts to tempt you, your family and friends. There will be tups galore to ensure that you have success every time. Sample creations in class and bring a container to transport more samples home. Expect to master fruit pies, custard/cream pies and spectacular tarts.

Enjoy the marvelous flavors of traditional Italian cuisine starting with "Panzanella", a toasted bread salad with refreshing summer vegetables in a light vinaigrette. You’ll prepare “chicken saltimbocca” using thin sliced prosciutto ham and fresh sage in a lemon, caper, artichoke butter sauce. You’ll make potato gnocchi (Italian dumplings) then we’ll toss them in a medley of sauces including, basil pesto, marinara and brown butter with sage and walnuts. We'll finish with "Cannoli", fried pastry filled with sweetened ricotta and mascarpone cheeses, served on a pool of chocolate sauce, garnished with pistachios. This class includes both demonstration and hands-on instruction. Many food items are prepped by the Chef in advance in order to get through these amazing recipes in 3 hours.