Cooking Classes

Our Chefs lead our participants through hands-on preparation of two to three dishes, which means that most participants will be standing for the duration of the classes. Limited seating is available.

Reservations are required for Cooking Classes. Your spot will not be reserved until payment is made in full, and no refunds will be issued less than 48 hours before the class takes place.

All participants will receive 10% off any purchases made in the Kitchen Store on the day of the class.

Browse the class offerings:


April 10
Tuesday 6:00 PM
Angela West
Suddenly Spring!

  • Creamy Cauliflower Soup with Tapenade Toasts
  • Seared and Roasted Fish with Buerre Blanc
  • Lemon Tart
April 12
Thursday 1:00 PM
James Zitz
Be Shore About Crab

  • Crab and Leek Fritters with Mirin Dipping Sauce
  • Crab & Herb Salad with Asparagus, Radish, Lemon Vinaigrette
  • Crab Cakes with Green Tomato Chow Chow
April 13
Friday 6:00 PM
Angie Sklute
Here’s Looking At You, Kid—A Taste of Morocco

  • Beghrir—Moroccan Pancakes
  • Frenched Lamb with Mint and Herbes
  • Couscous Salad
April 14
Saturday 6:00 PM
Bill Abruzzo
Go Greek! Appetizers from the Aegean

  • Aegean Pasta Salad with Feta Cheese
  • Crispy Zucchini Fritters with Tzatziki Sauce
  • Greek Style Sautéed Eggplant with Pita Bread
April 18
Wednesday 6:00 PM
James Zitz
Korean Comfort Food

  • Bulgogi Served with Corn Spoon Bread
  • Fennel & Leek Kimchi, with Bratwurst Mashed Potatoes & Red Gravy
  • Gochujang BBQ Short Ribs with White Cheddar Mac and Cheese
  • Five Spiced Bacon BLT
April 28
Saturday 6:00 PM
Bill Abruzzo
Mangia! Mangia!

  • Grilled Italian Bread with Bell Pepper and Sundried Tomato Spread
  • Lentil Soup with Diced Vegetables and Tuscan Kale
  • Orecchiete Pasta with Sautéed Pork Sausage and Broccoli Rapi


May 19
Saturday 1:00 PM
Chaz Kilby
You Have Hit the "Jackpot" with "Apricot"!

Always have this staple in your pantry, canned or jammed

  • Apricot Salsa
  • Apricot Chicken
  • Apricot and Yogurt Parfait
  • Apricot Glazed Fruit Tart
May 20
Sunday 1:00 PM
Angie Sklute
Sassy Skewer Series #1—Cocktail Hour!

  • Bloody Mary Bombs
  • Wedge Salad on a Stick
  • Jacked Up Cajun Shrimp Skewers
  • Tequila Lime Chicken Kabobs with Cilantro Rice
  • Bourbon Caramel Apple and Brie Bites
May 22
Tuesday 6:00 PM
Angela West
Well Rounded and Simple

  • Rosemary Roasted Chickpeas
  • Super Greens Green Salad with Herb Dressing
  • Garlic Baked Cauliflower with Parmesan Cheese
  • Roasted Chicken with Potatoes, Olives and Dijon Mustard
  • Peanut Butter Coconut Cookies
May 30
Wednesday 6:00 PM
James Zitz $50.00
Viva la Grilled Seafood!

  • Prawns with Sage Butter and Grilled Endive
  • Blood Orange Marinated Mahi Mahi with Lemon Caper Aioli
  • Marinated Grilled Octopus over Arugula, Sorrel, Crispy Potatoes
    and Charred Lemon


June 2
Tuesday 6:00 PM
Chaz Kilby
B Sharp about A "Flatbread"—Ways to make flatbread sing

  • Lavish Bread—Middle Eastern Bread Recipe
  • Barbecue Chicken Flatbread
  • Caramelized Onion, Goat Cheese Flatbread
  • Shrimp Scampi Flatbread
  • Cinnamon, Sugar and Nut Flatbread with Icing
June 11
Wednesday 6:00 PM
James Zitz
Tuscan Summer

  • Panzanella (Fried Bread and Tomato Salad)
  • Spiendini Di Provola (Skewered Sausages and Cheeses)
  • Radichio alla Griglia (Grilled Radichio with Ham)
  • Coniglio all’ Ancontena (Rabbit Stuffed with Proscuitto, Fennel
    and Artichoke
June 12
Tuesday 6:00 PM
Chaz Kilby
You Can Just Wing It

  • Classic Buffalo Wings
  • Korean Wings
  • Garlic Parmesan Wings
  • Peri Peri Wings
  • Peanut and Sesame Wings
June 16
Saturday 1:00 PM
Chaz Kilby
Fulfill Your Need to Grill … Indoors

  • Grilled Romaine Salad with Blue Cheese
  • Glazed Bone-In Pork Chops
  • Classic Bar-B-Que Chicken Legs
  • Seasoned Grilled Seasonal Veggies
  • Grilled Fruit with Mascarpone
June 19
Tuesday 6:00 PM
James Zitz
Pork, Pickles and Pate

  • Japanese Seven Spice Rubbed Pork Cheeks, Braised in Plum Wine
  • Country Pate en Croute
  • Pickled Shishito Peppers, Cauliflower and Frisee
  • Serrano Ham-Wrapped Asparagus, Grilled with Lemon & Capers
June 20
Wednesday 6:00 PM
Chaz Kilby
Aww, Shucks! You Can Be So Corny

  • Classic Rich Corn Pudding
  • Potato, Corn and Ham Hash
  • Smoked Corn Salad with Red Onion and Tomato Salad
  • Mexican Grilled Corn Smoky / Spicy
  • Cinnamon, Sugar and Nut Flatbread with Icing
June 21
Thursday 6:00 PM
Angela West
Inspirations from Costa Rica

  • Creamy Chilled Vegetable Bisque
  • Baked Yucca Chips with Mango Avocado Salsa
  • Jungle Salad with Green Goddess Dressing
  • Spicy Black Beans and Veggies with Brown Rice
  • Banana Shake
June 24
Sunday 1:00 PM
Angie Sklute
Sassy Skewer Series #2—BBQ Bonanza!

  • Grilled Peach and Pineapple Sangria
  • Rainbow Veggie Kabobs with Balsamic Glaze
  • Chipolte Chicken Satay
  • Bourbon Bacon and Meatball Skewers


July 10
Tuesday 6:00 PM
Bill Abruzzo
Delizioso! The Bold and Bright Flavors of Southern Italy

  • Sauteed Mussels in White Wine Sauce with Grilled Italian Bread
  • Spaghetti alla Puttanesca (with Sundried Tomatoes, Olives, Capers, Garlic and Green Onion)
  • Roasted Shrimp with Lemon Herb Sauce
July 15
Sunday 1:00 PM
Angie Sklute $45.00
Sassy Skewer Series #3—Just A Dippin’

  • Antipasto Skewers with Balsamic Vinaigrette
  • Salmon Bites with Lemon Caper Dill Cream
  • Buffalo Chicken Bombs with Blue Cheese and Celery
  • Thai Shrimp Skewers with Coconut Peanut Sauce
  • Maple Bacon Satay with Chocolate Dip
July 18
Wedensday 6:00 PM
James Zitz
The Teaches of Peaches

  • Pulled Pork with Peach and Bourbon BBQ Sauce
  • Grilled "Lollipop" Kale with Raisins, Peaches and Capers
  • Duck Breast with Peaches and Riesling
  • Honey Preserved Peaches in Almond Tuille
July 22
Sunday 1:00 PM
Angela West
Awesome Summer Entertaining

  • Spicy Avocado and Sweet Corn Dip
  • Pizza with Carrot Crust, Tomatoes and Feta
  • Black Bean Burgers with Cilantro Sauce
  • Roasted Potato Broccoli Salad with Mustard and Herbs
  • Minted Watermelon Cooler
July 28
Saturday 1:00 PM
Chaz Kilby
Where There’s Smoke There’s Desire—Stove Top Smoking

  • Smoked Deviled Eggs
  • Smoked Corn Soup
  • Smoked Chicken Enchiladas
  • Smoked Grilled Apple Crisp
July 29
Sunday 1:00 PM
Chaz Kilby
I Like Tomato You Like Tomahto

  • Fresh Tomato Salsa
  • Tomato and Feta Galette
  • Tomato Based Gazpacho
  • Classic Caprese Salad
  • Chicken and Tomatoes
July 31
Tuesday 6:00 PM
James Zitz
Late Summer in the South

  • Fried, Stuffed Squash Blossoms
  • Chilled Corn Soup with Okra and Kale
  • Chicken and Biscuit Pie
  • Creamy Pigeon Peas with Country Ham and Pork Cracklin
  • Fried Green Tomato BLT

Thursdays at Noon

Join Chefs Chaz Kilby and Angela West in The Kitchen
Thursdays for an approximately 1-hour plus course in fast and easy dishes. Eat while you learn! $24.00 per person.

April 26—”Orange” You Glad I Didn’t Say Banana (Chef West)

  • Orange Glazed Chicken
  • Really Orange Ice Creamt

May 31—Chopp Chopp! Knife Skills (Chef West)

  • Balsamic Caramelized Onions with Crostini
  • Chopp Chopp Chopped Salad
  • Mixed Vegetable Soup with Curry

June 7—So Fresh and So Clean (Chef West)

  • Spice Roasted Edamame Trail Mix with Cranberries
  • Crunchy Cabbage Salad with Miso Ginger Dressing
  • Cauliflower Quinoa Cakes with Chimichurri

June 21—Salads in a Snap (Chef West)

  • Quick Broccoli Pesto Pasta Salad with Feta
  • Arugula and Shaved Fennel Salad, Brown Butter Dressing and Summer Peaches
  • Super Green Greens with Green Goddess Dressing
  • Seasonal Fruit Salad with Lime Zest, Mint and Toasted Almonds

July 5—"Hawaiian Steak" SPAM® (Chef Kilby

  • Spam Hawaiian Pizza
  • Spam Breakfast Hash
  • Sweet Spam Sliders
  • Spam Tacos

July 12—Mexican Favorites (Chef West)

  • Homemade Guacamole with Tortilla Chips
  • Tostadas with Potatoes, Chorizo and Refried Beans
  • Mexican Rice
  • "Fried" Ice Cream with Chocolate Sauce

July 19—Corona and Lime, It’s Beach Time! (Chef Kilby)

  • Charcuterie Sandwich Wraps
  • Couscous Salad
  • Frozen Fruit Salad
  • Sea Salt and Vinegar Nuts
  • Peanut Butter and Jelly Pinwheels (for the kids at heart)
  • Honey Lime Watermelon

May 3—We Have a "Knack" for the "Snack" (Chef Kilby)

  • Apple Brie and Jam Bruschetta
  • Roasted Red Pepper and Pesto Pinwheels
  • Crab Dip
  • Spiced Nuts
  • Hummus Two Ways with Toasted Peta
  • Banana Nutella Dip with Vanilla Wafers

May 10—Blend It Up (Chef West)

  • Green Goddess Gazpacho
  • Romaine Salad with Dressing
  • Zucchini Fettucini "Alfredo"
  • Carrot Chickpea Mash
  • Almond Pancakes

May 17—♫"If You Like Pina Coladas"♫—Getting Caught
Where Coconuts Reign (Chef Kilby

  • An Island Pina Colada
  • Coconut Shrimp with Dipping Sauce
  • Thai-Style Coconut Chicken Stir-Fry
  • Coconut Rice with Pineapple
  • Coconut Crusted French Toast (dessert for breakfast)

May 24—You CAN Teach an Old "DOG" New Tricks (Chef Kilby)

  • Cream Cheese and Caramelized Onion—a "Seattle Dog"

Classes for Kids

April 21
Saturday 11:00AM
Angela West

  • Sushi Bowls
  • Teriyaki Chicken

Kid’s Cooking Camp

World Food Celebration (June 26, 27, 28)

This camp celebrates foods from different regions of the world, highlighting Italian, Spanish/Mexican, and Chinese foods. Students will learn about the foods, where they come from, the recipes, and techniques used to make them.

Day 1—Celebrazione (Italian)

  • Tomato Basil Bruchetta with Crustini
  • Fried Cheese Ravioli with Marinara Dipping Sauce
  • Chicken Primavera Pasta
  • Cheesy Garlic Bread
  • Quick Tiramisu

Day 2—Fiesta (Spanish/Mexican)

  • Gazpacho Soup (two kinds)
  • Mexican Street Corn (on the cob)
  • Mini Chicken Empanadas
  • Traditional Tacos with all the Fijaciones (Fixings)
  • Tres Leches (three milk) Cake

Day 3—Qìngdiǎn 庆典 (Chinese)

  • Egg Rolls, Traditional Vegetable
  • Pot Stickers (with ground pork)
  • Lettuce Wraps (with chicken)
  • Beef Stir-Fry with veggies
  • Sweet Rice Pudding

Sauces and Stuff (July 24, 25, 26)

For young cooks ready to learn the next step in their cooking education; students will get an overview of some of the "Mother Sauces", as well as some other standard sauces, how to make them and make some dishes that put them to good use. Back by popular demand, this camp was featured in 2017.

Day 1—Starter Sauces, Béchamel & Velouté and Salted Caramel Sauce

  • Béchamel – Homemade Onion Rings with a Cheese sauce
  • Velouté – Grilled Chicken with a Mushrooms Sauce
  • Salted Caramel Sauce – for Ice Cream

Day 2—Egg-Based Sauces, Hollandaise & Béarnaise and Fruit Coulis

  • Hollandaise Sauce – Egg Benedict
  • Béarnaise Sauce – Grilled Meat and Veggie
  • Raspberry Coulis – Pound Cake

Day 3—Bold Italian Sauces, Pesto & Marinara and Hot Fudge Sauce

  • Basil Pesto – Flat Bread Appetizer
  • Marinara Sauce – Chicken parmesan
  • Hot Fudge Sauce – Chocolate Chip Blondie


Each 3-day camp session costs $105.00. Students who attend
and participate in all three days will receive a Certificate of Completion.


CHAZ KILBY, Personal Chef is a graduate of the Culinary Business Academy and a member of the U.S. Personal Chef Association. Chaz’s career spans from hotels to restaurants to catering. Chaz currently provides culinary services to private clients and groups, from weeknight dinners to large celebratory events. He taught our popular Kid’s Cooking Camps in 2017 and 2017.


BILL ABRUZZO, Personal Chef, has authored a food blog, Recipes and Ramblings in Italy, for 6 years. He is the author of two Italian cookbooks: In the Footsteps of Nonna, Recipes and Ramblings in Southern Italy and Sicily (Pelican Publishing Company, 2016) and a second book on northern Italian cooking due to be released in March.

CHAZ KILBY, Personal Chef, is a graduate of the Culinary Business Academy and a member of the U.S. Personal Chef Association. Chaz’s career spans from hotels to restaurants to catering. Chaz
currently provides culinary services to private clients and groups, from weeknight dinners to large celebratory events.

ANGIE SKLUTE, Personal Chef, earned her Masters Certificate in Hospitality and Food Service Management from Cornell University. She is a member of the U.S. Personal Chef Association, and the former Executive Chef and Owner of Blackstone Coffee and Bistro in Blackstone, Virginia, as well as Yellow Ribbon Catering.

ANGELA WEST, has been the Owner / Operator of The Frosted Stiletto—Custom Cakes, Bakery and Catering for almost ten years. She has taught abroad as a Culinary Teacher at a private Japanese school.

JAMES ZITZ honed his craft in the restaurants of Key West under various talented Chefs, where he developed an appreciation for seafood. He has been featured on national television and is currently the Executive Chef of Farenheit 451 in Fredericksburg.


Find out about a private class at The Kitchen for your next club
meeting or that special occasion.
$50.00 per person with a 10-person minimum.

Gift certificates are available for birthdays, bridal showers or office parties.

Children’s classes also available.

Have a cooking class birthday party for a child!