Spring Cooking Classes at Weekend Kitchen
April 11 - April 25
$95
Spring brings brighter flavors, fresh herbs, and the kind of cooking that feels alive again. This season’s classes are all about celebrating tradition, technique, and the joy of gathering around the table. Click to register for all classes below:
Here’s what’s coming up at Weekend Kitchen:
4/11 Greek Spring: A Greek Easter Celebration
Inspired by the traditions of Greek Orthodox Easter — and my own heritage — this class celebrates the vibrant flavors of the Mediterranean. We’ll cook a generous spring menu filled with olive oil–braised vegetables, lemony lamb, fresh herbs, and a beautiful olive oil cake. It’s a joyful, abundant table that marks the arrival of spring. https://www.weekendkitchenct.com/collections/frontpage/products/4-11-greek-easter-a-spring-celebration-of-food-tradition
4/16 Sourdough Workshop
Learn to build, maintain, and bake with your own sourdough starter. We’ll demystify fermentation, talk flour, hydration, and technique, and you’ll leave confident enough to bake beautiful, crusty loaves at home. Perfect for beginners and those looking to refine their skills. https://www.weekendkitchenct.com/collections/frontpage/products/4-16-sourdough-bread-making-workshop-with-terry-walters
4/18 Lebanese Feast
Bright, herb-forward, and deeply flavorful. This class explores classic Lebanese dishes — vibrant salads, warm spices, creamy dips, and dishes designed for sharing. A beautiful way to cook for friends and family with bold Middle Eastern flavors.
4/25 Paris Bistro at Home
Bring the charm of a Parisian bistro into your own kitchen. We’ll prepare elegant but approachable French classics — the kind of food that feels refined yet comforting. Perfect for entertaining or elevating weeknight cooking. https://www.weekendkitchenct.com/collections/frontpage/products/4-25-paris-bistro-at-home
Each class is hands-on, technique-driven, and designed to help you cook confidently at home. You’ll learn not just recipes, but the “why” behind the methods — so you can recreate and adapt these dishes long after class ends.
Spring is about renewal — and there’s no better place to start than in the kitchen.
Location will be sent 3-5 days prior to the class.
