Click on image to go to our website for the full details on the schedule (after April 25).

• Tuesday May 2 Demo 1 – 3:00 $25
  Eating Well – Join Chef Glenn as he demonstrates healthy and interesting recipes from this new magazine “Where Good Taste Meets Good Health”.
• Thursday May 4 EVENING Wine Tasting 6:00– 7:30p FREE
  Wine Tasting – The Wines of Cima Collina Doug Danzer, cellarmaster joins Chef David Babcock to host this foray into the wines of Cima Collina, a local (Marina) winery.
• Friday May 12 EVENING Hands On 5:30–9:30p $60
  Lotsa Pasta – Bury yourself in these great pasta dishes. You’ll make fresh pasta and learn great sauces and presentation techniques including traditional Italian and other International variations. Chef Glenn instructs.
• Saturday May 13 Hands On 1 – 3:30 $10
  Knife Skills Clinic - We’ll teach you about your knives, how to use them and how to keep them sharp. Learn the classic culinary cuts: Julienne, Batonnet, Brunoise, Small, Medium and Large dice, as well as a few ‘pro’ tips for cutting onions and peppers. Bring a dull knife to practice on! Get a $10 discount on knife purchases this day only.
• Tuesday May 16 EVENING Wine Tasting 6:00– 7:30p FREE
  Wine Tasting – Wines around the World Your hosts, Jim Knight from The Henry Wine Group and Chef David Babcock.
• Friday May 19 EVENING Hands On 5:30–9:30p $60
  Sumptuously Simple Sauces - One of our most popular classes ever. Learn the secrets of a perfect gravy and simple ways to add excitement to meals and desserts with sauces. Its all in the technique. Chef Glenn instructs.
• Tuesday May 23 Demo 1 – 3:00 $25
  Pass the Cheese Gromit® - Often overlooked as a staple of regional and authentic dishes, the right cheese can make a big difference in your cooking. Used in moderation this tasty addition can really turn on your taste buds. Chef Glenn demonstrates.
• Thursday May 25 EVENING Hands On 5:30– 9:30p $60
  Intermediate French Cooking – taught by Cordon Bleu trained Chef David Babcock, this class is the next step following his popular introduction to French cooking techniques and recipes. It sold out in a few days last time. Don’t miss it!
• Friday May 26 EVENING Hands On 5:30–9:30p $60
  The Light Side of French (Crepes) – Chef Glenn will help you become an expert at making these delicate and delicious French treats. Used for main dishes with savory ingredients or as a base for desserts with summer fruits.
• Saturday May 27 Hands On 11 – 3:00 $60
  Eggsceptional Cooking – It’s called the Incredible Edible Egg® and for good reason. There is much more to cooking with eggs than just hard boiled, scrambled or fried. Eggs form the basis for many fun dishes that you will enjoy making and sharing. Chef Glenn instructs.
• Tuesday May 30 Demo 1 – 3:00 $25
  Summer Picnics - Learn the basics of a perfect Summer Picnic, including hints on menu selection for safe storage and transport of food. Chef Glenn demonstrates some popular choices including salads, soups and main course options.
• Thursday June 1 EVENING Wine Tasting 6:00–7:30p
  Wine Tasting - The next in our wine tasting series. Contact the store or check our on-line newsletter for details. Chef David Babcock hosts.
• Saturday June 3 Hands On 11 – 3:00 $60
  Fun Foods For Kids - This class is geared for kids 8 - 15. Real Macaroni and Cheese, Homemade Pizza, Bread Sticks, and Double Fudge Brownies. Break free of the “what do I do this summer” blues and have some fun! Chef Glenn runs the circus.
• Tuesday June 6 Demo 1 – 3:00 $25
  You Look Mahvelous – Some say it is all in the presentation. Chef Glenn demonstrates garnishing and presentation techniques from our professional books on the subject and shows how some simple tools can make you an expert as well.
• Saturday June 10 Hands On 1 – 3:30 $10
  Knife Skills Clinic – We’ll teach you about your knives, how to use them and how to keep them sharp. Learn the classic culinary cuts: Julienne, Batonnet, Brunoise, Small, Medium and Large dice, as well as a few ‘pro’ tips for cutting onions and peppers. Bring a dull knife to practice on! Get a $10 discount on knife purchases this day only.
• Tuesday June 13 Demo 1 – 3:00 $25
  Summer Soups! – It is the peninsula after all so we will explore both the hot and cold of fresh summer soups. Break free of the chicken noodle and tomato doldrums. Chef Glenn demonstrates.
• Thursday June 15 EVENING Wine Tasting 6:00–7:30p
  Wine Tasting - The next in our wine tasting series. Contact the store or check our on-line newsletter for details. Chef David Babcock hosts.
• Saturday June 17 Hands On 11 – 3:00 $60
  Get the Third Degree – Grilling Like a Pro – just in time for Father’s Day this class will help all you backyard rookies learn how to get that perfect steak, chop or chicken breast cooked to perfection. Open to all genders and skill levels of course! Chef Glenn instructs.
• Tuesday June 20 Demo 1 – 3:00 $25
  Gluten Free - A great class for those avoiding wheat gluten products, or just interested in a healthy alternative. Lasagna, Chicken Pot Pie (pie pastry) and Flourless Chocolate Cake. Chef Glenn demonstrates.
• Saturday June 24 Hands On 11 – 3:00 $60
  Sushi! - The ORIGINAL Japanese “fast- food”! Learn the proper preparation of Seasoned Sushi rice, then create Nigiri, Maki, Uramaki, and Temaki styles of Sushi. Chef Glenn instructs.
• Tuesday June 27 Demo 1 – 3:00 $25
  Summer Entertaining– Light and easy ideas for appetizers, main courses and desserts that don’t load you down. Recipes from our collection of summer books and magazines, demonstrated with tips from the pros. Chef Glenn demonstrates.
• Thursday June 29 EVENING Hands On 6:00– 7:30p
  Wine Tasting - The next in our wine tasting series. Contact the store or check our on-line newsletter for details. Chef David Babcock hosts.
• Saturday July 1 Hands On 11 – 3:00 $60
  Get your hands off my Cookies! - Can't resist a good cookie?? We will feature an array of cookie recipes and decorating ideas. This is an ideal class for parents and their children (age 8 and up) to attend together! Chef Glenn instructs.

Class Schedules available online....

The Perfect Pantry - by David Babcock