Fall Cooking Classes at Weekend Kitchen

Fall at the Weekend Kitchen

As the leaves turn, the days grow shorter, and the kitchen becomes the coziest place to gather, we’re celebrating fall with four very different evenings of cooking, flavor, and good company.

From creating beautiful edible art with focaccia to traveling across Peru, exploring the delicious possibilities of plant-based cooking, and welcoming Chef Jeremy Rock Smith home from Greece, this fall lineup has something for every kind of cook.

Focaccia Art: Bake Your Masterpiece!
Wednesday, October 21st | 6:30–10:00 PM | Cost $95
Chef Jennifer Magrey

Get creative with Chef Jenn as you learn to make light, airy focaccia from scratch and transform it into your own edible masterpiece. It’s part cooking class, part creative project—and a whole lot of fun. Enjoy soup, salad, and a complimentary Apple Sangria while your focaccia bakes!
10/21 Focaccia Art: Bake Your Masterpiece!

A Taste of Peru: From the Andes to the Pacific
Saturday, October 24th | 6:30–10:00 PM | Cost $95
Chef Jeanine Kelly

Take a culinary journey through Peru, from the Pacific coast to the Andes, exploring the vibrant flavors and diverse influences that make Peruvian food so distinctive. Expect bright ceviche, comforting Andean dishes, Peruvian potatoes, a sizzling Chinese-Peruvian stir-fry, and a decadent dessert.

Menu:
Ceviche Clásico
Papa a la Huancaína
Tacu Tacu
Lomo Saltado
Locro de Zapallo
Suspiro de Limeña

10/24 A taste of Peru: From the Andes to the Pacific

Plant-Protein Made Easy & Delicious
Thursday, October 29th | 6:30–10:00 PM | Cost $95
Chef Terry Walters

Terry Walters is back in the Weekend Kitchen with another vibrant vegan and gluten-free evening celebrating the versatility of plant-based ingredients. Come discover how beans, vegetables, nuts, seeds, and olive oil can come together to create deeply satisfying food.

Menu:
Shallot Fig Spread with Orange Zest
Corona Bean Salad with Fresh Herbs
Black Garbanzo Beans with Artichokes, Fennel & Shallot Vinaigrette
Seared Cauliflower Steaks with Muhammara
Chocolate Olive Oil Zucchini Cake

10/29 Plant-Protein Made Easy & Delicious

Back from Greece: A Late-Autumn Greek Table
Wednesday, November 11th | 2:30–5:30 PM | Cost $125
Chef Jeremy Rock Smith

Just home from the olive harvest in Greece, Chef Jeremy returns with stories, flavors, and inspiration from his travels—and the chance to taste 14-day-old new-harvest Greek olive oil. Spend the afternoon cooking, learning, and gathering around a generous Greek table.

Menu:

14-Day-Old New-Harvest Greek Olive Oil Tasting
Greek Lentil Soup with Tomato, Greens & Red Wine Vinegar
Wild-Greens & Herb Phyllo Triangles
Greek Herb Meatballs with Garlic, Mint & Oregano
Roasted Winter Squash with Feta, Honey, Oregano & Pomegranate
Crispy Lemon-Oregano Potatoes
Cabbage, Apple & Toasted Walnut Salad
Greek Yogurt & Olive Oil Cake with Citrus

11/14 Back from Greece: A Late-Autumn Greek Table with Jeremy Rock Smith

Four fall evenings. Four very different culinary adventures. One cozy kitchen. Come cook with us!