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.

We are proud to feature meat and seafood in selected classes from
Olde Towne Butcher
104 William Street, Fredericksburg, Virginia

Browse the class offerings:


August 12
Saturday 1:00 PM
Bill Abruzzo
A Taste of Piemonte in Summer

  • Braised Rabbit with Cremini Mushrooms
  • Saffron Risotto
  • Baked Stuffed Peaches
Augst 14
Monday 6:00 PM
James Zitz
Roasted Vegetable Spectacular

  • Eggplant Caponata with Seared Tuna
  • Smokey Roasted Tomatoes with Ricotta Cheese
  • Braised Chicken with Charred Veggies
August 23
Wednesday 6:00 PM
Chaz Kilby
It’s Okay to be Crabby?

Crab recipes that will make you happy all the time!

  • Bacon-Wrapped Crab Bites
  • Crab Salad
  • East Coast Crab Cakes
August 29
Tuesday 6:00 PM
Chaz Kilby
Fat is Back! Another Bacon Class

We just can’t get enough bacon so we’re doing another class:

  • Bacon and Onion Tart
  • Devils on Horseback – Victorian-Era Appetizer
  • Rouladen – German Beef and Bacon Rolls
  • Apple and Bacon Griddlecakes


September 15
Friday 6:00 PM
Angie Sklute
Let’s "Thai" One On!

  • Tom Kah Gai – Chicken Coconut Soup
  • Thai Cucumber Salad
  • Panang Chicken Curry
  • Thai Salmon Cakes with Sweet and Tangy Pineapple Chutney
September 20
Wednesday 6:00 PM
James Zitz
Final Picks – End of Summer Salads

  • Puffed Chick Pea and Braised Broccoli Raab Salad with Smoked Duck
  • Chilled Peach and Fennel Salad with Walnut Gastrique
  • Buttermilk Poached Oysters over English Peas, Country Ham and Lemon Verbena
September 21
Thursday 6:00 PM
Chaz Kilby
It’s Not Passé, Let’s Make Paté

Served with Bread, Crackers and Veggies

  • Classic Chicken Liver Paté
  • No-Cook Paté (Shhh, It’s a Cheat)
  • Smoked Fish Paté
  • Mushroom Walnut Paté
September 30
Saturday 1:00 PM
Bill Abruzzo
Pasta-Making 101

  • Traditional Egg Pappardelle
  • Bolognese Spinach Tagliatelle
  • Vodka Sauce with Prosciutto and Peas
  • Campagnola Sauce (Fresh Herbs, Garlic, Pine Nuts & Green On-ions)


October 12
Saturday 1:00 PM
Angie Sklute
Tacos with a Twist (Game Day Eats, Part 1)

  • Beef: Korean BBQ Tacos with Cucumber KimChi Slaw
  • Chicken: Buffalo Tacos with Avocado – Corn Topping and Blue Cheese Cream
  • Pork: Pulled Pork Waffle Tacos with a Maple Pineapple Slaw
  • Vegetarian: Black Bean and Sweet Potato Tacos with Avocado Lime Sauce
October 11
Wednesday 6:00 PM
Chaz Kilby
I’ll Stand Bayou! A Tasty Visit to New Orleans, Louisiana

  • Muffaletta Spread
  • BBQ Shrimp and Grits
  • Fried Chicken Po-Boy
  • Bananas Foster
October 13
Friday 6:00 PM
Angie Sklute
Holla, Holla, It’s Time for Masala! (Curries with a Kick!)

  • Chicken Tikka Masala
  • Paneer Butter Masala (Vegetarian)
  • Chana Masala (Vegetarian)
  • Tumeric Cilantro Rice
October 14
Saturday 1:00 PM
Bill Abruzzo
The Height of Flavor from the Italian Alps

  • Homemade Spaetzle with Sage Butter Sauce and Diced Speck
  • Crispy Fried Pork Cutlets with Fig-Mostarda Condiment
  • Apple and Spice Ring Cake
October 15
Sunday 1:00 PM
Angie Sklute
Chill Out with Chilies (Game Day Eats, Part 2)

  • Beef : Confetti Chili
  • Chicken: Chorizo Chicken Chili with Cilantro Lime Sour Cream
  • Vegetarian: White Bean and Kale Chili
October 19
Thursday 6:00 PM
James Zitz
Wild Game Spectacular

  • Pear and Wine Marinated Wild Boar, Wild Mushroom Broth, Toasted Risotto
  • Duck Pastrami over Giardenia, Smoked Almond Pesto
  • Espresso Rubbed Venison Loin with Whipped Ricotta, Blueberry Preserves and Toast Points
October 23
Monday 6:00 PM
Chaz Kilby
It’s A Toss Up: Pizza, Pizza or Pizza

  • From Scratch Pizza Crust
  • Classic Margherita Pizza
  • Three Cheese Pizza
  • Artichoke and Feta Cheese Pizza
  • Classic Caesar Salad
October 26
Thursday 6:00 PM
Bill Abruzzo
Now That’s Italian!

  • Spinach Calzone
  • Baked Pasta Casserole with Roasted Eggplant and Pork Sausage
  • Neapolitan-Style Chicken Cacciatore


November 9
Thursday 6:00 PM
James Zitz
Stocking Stuffers

  • Poached Pears Stuffed with Apricot Confit in a Savory Hazelnut Cream
  • Cranberry and Jalapeno Stuffed Duck Breast with Pecan Pan Gravy
  • "Turkey Stuffing" Stuffed Porchetta
November 12
Sunday 1:00 PM
Angie Sklute
Sassy Sliders Sure to Satisfy! (Game Day Eats, Part 3)

  • Beef: Philly Cheesesteak Sliders
  • Chicken: Chicken and Waffle Sliders with Maple Butter Glaze
  • Turkey: Thanksgiving on a Slider
  • Vegetarian: Chickpea and Wild Rice Slider with Herbed Ricotta
November 15
Wednesday 6:00 PM
Bill Abruzzo
Mamma Mia!

  • Italian Wedding Soup (Baby Meatballs, Pasta and Swiss Chard in Broth)
  • Roasted Cornish Game Hens with Balsamic Glaze
  • Sweet Panna Cotta

Thursdays at Noon

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

August 6—Bring the Whole Bunch in time for Brunch!

The meal that’s not breakfast and not lunch:

  • Almond Crusted French Toast
  • Make Ahead Breakfast Casserole
  • Classic Scones

August 24—A Poached Egg Paloozza!

Perfectly poached egg party:

  • Poached Egg over a Lardon Frisée Salad
  • Crab Eggs Benedict with Hollandaise Sauce
  • Poached Eggs over Hash

September 14— Don’t Be Sour, Cooking with Lemons is Sweet

  • Pork Meatballs with Thyme Lemon Glaze
  • Lemon Chicken Tomato Pasta
  • Lemon Glazed Cookies

October 5— Where There’s Smoke There’s Corn

  • Smoked Corn Cakes
  • Smoked Corn Soup
  • Smoked Corn Salad

October 19— Don’t Squabble, Have a Waffle!

  • Sweet Potato Waffle Hash Browns
  • Waffle Iron Grilled Cheese
  • Waffle Iron Crab Cakes
  • Quick Waffle Cookies

November 2— We Are On A Roll!

  • Chicken Cordon Bleu with Crescent Rolls
  • Buffalo Chicken Sliders on Hawaiian Sweet Rolls
  • Turkey, Stuffing, and Cranberry Mayo on Dinner Rolls

Recipe—Fire Cracker Shrimp

By Chef Chaz Kilby

  • 10 oz mayonnaise, chilled
  • 3 T Sriracha chili sauce
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • 3 eggs
  • 1 cup unseasoned bread crumbs
  • 1 1/2 pounds large shrimp (26/30), peeled and deveined
  • 12 cups Canola oil

In a bowl mix together the mayonnaise and sriracha. Set aside.

In a large pot, heat oil to 400 degrees F.

Place in three separate plates or shallow bowls 1) the flour seasoned with salt and pepper, 2) the eggs, lightly beaten, and 3) the bread crumbs.

Dredge shrimp first in the flour, then the eggs, and then the bread crumbs. Repeat until all the shrimp are coated.

Carefully drop the breaded shrimp into the hot oil in small to medium batches insuring not to crowd the pan. Fry for about 2 minutes per batch. (Note: the oil may reduce in temperature between batches. Let the oil reheat to 400 degrees if necessary.)

Remove from oil and drain on a paper towel-lined plate. Repeat until the shrimp are cooked.

The first batches of shrimp can be kept warm in a 170 degree oven while the rest are cooking.

Serve hot with the sriracha mayo sauce.


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 October.

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 for-mer Executive Chef and Owner of Blackstone Coffee and Bistro in Blackstone, Virginia, as well as Yellow Ribbon Catering.

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 Blue Sea Seafood in Arlington, Virginia.


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!