Three Days!  July 6-8 In The Basics, students will spend time cooking up comfort food favorites that they can prepare again and again. The focus here is on techniques such as knife skills and working with fresh summer ingredients.

• Tuesday: Summer Alphabet Soup, French-fried Shrimp, Corn Salsa, Strawberry Shortcakes
• Wednesday: Grilled Steak, Potatoes Lyonnaise, Soaked Salad, Baked Alaska
• Thursday: BBQ Chicken Wings, The Best Potato Salad, Blueberry Cobbler

NOTE: Substitutions/additions will be made for students with food allergies or other dietary restrictions. We want everyone to be able to eat what they prepare!

Grill pizza is a sure-fire hit, and it’s easy as pie! Okay, that’s one too many puns. But really, the very high heat obtainable from the grill is perfect for pizza – and there’s nothing like it. Our simple pizza dough recipe adapts to recipes like:

• Grilled Chicken and Basil Pizza
• Grilled Pizza Margherita
• Grilled Spinach & Fontina Calzone
• Smoked Cheese Schiaciatta

You’ve been to the beach, the movies, and the ballgame; why not do something unique? Paella – that flavorful combination of seafood, chicken, rice, and Spanish spices – was traditionally made outdoors on a grill, and that’s exactly what we’ll do. It’s the perfect party dish for summer. We’ll round it out with some tapas and a pitcher of sangria. If you clean your plate, there’ll be flan.

We’ve had many individuals express interest, so we’re opening the class up to everyone - no “date” necessary, so you needn’t contact Match.com!

Three Days! July 20-22
In Baking Boot Camp, we devote three days to baking, both savory and sweet, while learning the science behind baking. Students will learn all about quick breads, yeast breads, “short” pastry, and the intricacies of phyllo dough.

• Tuesday: Quiche Lorraine, Chocolate Chip Pie, Crackling Cornbread, Pineapple-Zucchini Cupcakes
• Wednesday: Stromboli, Blondies, Orange Flan, Tinsmith’s Butter Jumbles
• Thursday: Boreks, Rocky Road Ice Cream, Summer Fruit Tart, Cinnamon Buns

NOTE: Substitutions/additions will be made for students with food allergies or other dietary restrictions. We want everyone to be able to eat what they prepare!

Three Days! July 27-29
Our global gourmets will prepare three party menus featuring some of their favorite cuisines: a Tex-Mex celebration, some great Italian-American recipes, and a tour of Asia appetizer party.

• Tuesday: Real Tex-Mex Fiesta – Chili con Queso with Chips, Fajitas with Homemade Flour Tortillas, Chocolate Caramel Nachos
• Wednesday: Pasta Mangia! – Homemade Cheese Raviolis, Chicken Alfredo Lasagna, Spaghetti Arrabiata, Fruit with Cannoli Cream
• Thursday: Asian Appetizer Party - Shrimp Toasts, Peking Raviolis, Fruit Spring Rolls, and, oh, yes, those Crab Rangoons.

NOTE: Substitutions/additions will be made for students with food allergies or other dietary restrictions. We want everyone to be able to eat what they make!

As a new approach to an old favorite, we present three different versions of venerable surf ‘n turf, with an eye towards sustainable fish and shellfish and the healthier organic meat alternatives suitable for contemporary tastes. We love the traditional lobster and steak combo, but think our tentative menu is pretty interesting, too.

• Greek Skewers of Shrimp, American Lamb, Domestic Feta
• Portuguese Cataplana with Pork and Clams
• Free-Range Chicken with Tonnato Sauce
• Bison Tenderloin Steaks and American Lobster