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:


March 28
Tuesday 6:00 PM
James Zitz
Explore Local Fish and Seafood

  • Local Clams Casino
  • Rockfish with Black Rice
  • Sauteed Fluke with Cucumber and Country Ham Salad
  • Fried Croaker Sandwich with Homemade Aoili Potato Gaufrettes
March 30
Thursday 6:00 PM
Chaz Kilby
Late Night Eats
What to eat after a night out? Let’s put this
question to bed.

  • Turkey Apple and Brie Quesadilla
  • White Bean Dip with Herbs
  • Pimento Grilled Cheese
  • Chicken Tomato Bruschetta Pasta
  • Bananas Foster with Ice Cream


April 5
Wednesday 6:00 PM
James Zitz
A Vegetarian Feast!

  • Tofu Sloppy Joe with Pickled Ramps and Homemade Beer Mustard
  • Tempura Asparagus with Romanesco Sauce
  • Crispy Tofu with Spicy Green Beans and Peanut Sauce
  • Quick Bread with Ramps and Almonds
April 10
Monday 6:00 PM
Bill Abruzzo
April in Azzone

  • Springtime Vegetable Soup Served with Crostini and Pesto
  • Frittata with Asparagus, Prosciutto, Fontina Cheese and Crispy Topping
  • Sweet and Sour Venetian Style Chicken
April 11
Tuesday 6:00 PM
Chaz Kilby
Spanish Paella

  • The Right Pan to Use and Helpful Shortcuts
  • Spanish Paella with Chicken, Seafood and the Perfect Rice
April 22
Saturday 1:00 PM
Bill Abruzzo
Pan-Fried and Perfect!

  • Fried Mozzarella Cheese Pockets Stuffed with Mushrooms and Artichokes
  • Crispy Tyrolean Potato Pancakes
  • Crispy Pan Fried Shrimp Croquettes
April 25
Tuesday 6:00 PM
Chaz Kilby
Pub Crawl Fish and Chips

  • The Real Potato Chip, the Homemade French Fry
  • Guinness Beer Battered Cod and Chips
  • Traditional IPA Fish and Chips
  • Spicy Remoulade for Dipping


May 9
Tuesday 6:00 PM
Chaz Kilby
It’s True! We’re Making Fondue!

Melting up an old favorite in some new ways:

  • Classic Cheese Fondue with Bread, Veggies and Fruit
  • Beer, Cheese and Pretzels Fondue
  • Cocktail Franks Swiss Fondue with Spicy Mustard Sauce
May 19
Friday 6:00 PM
James Zitz
Don’t be so Shellfish

  • Sautéed Clams with Chorizo and Reisling
  • Mussels in Green Peppercorn Cream
  • Grilled and Stuffed Razor Clams
  • Tempura Oysters with Mango and Ginger Saki-Salsa
May 24
Wednesday 6:00 PM
Chaz Kilby
Not Just on the Surface, It’s Deep Fried!

We all crave it. Now we are going to make it!

  • Deep Fried Mushrooms
  • Deep Fried Coconut Shrimp with Sauce
  • Deep Fried Chicken Wings with Two Sauces


June 15
Thursday 6:00 PM
Chaz Kilby
Rise and Shine! It’s a Farm House Breakfast

To fuel up for a day on the farm, one must have a hearty breakfast!

  • Home Made Home Fries
  • From Scratch Country Sausage Gravy
  • Deep Fried Eggs
  • Grandma’s Buttery Biscuits
June 17
Saturday 1:00 PM
Bill Abruzzo
Potato Gnocchi Served Three Ways

  • Homemade Potato Gnocchi
  • With Quick and Easy Marinara Sauce
  • Served with Traditional Genovese Pesto
  • Baked in a Casserole with Béchamel and Fontina
June 20
Tuesday 6:00 PM
Chaz Kilby
I Love Lobster!!!

From tip to tail, all about the live Maine Lobster!

  • Whole Live Maine Lobster Prepared Two Different Ways
  • Lobster Rolls
June 21
Wednesday 6:00 PM
James Zitz
The Ultimate Cookout

  • Hot Dogs with Fennel Kimchi
  • Shaved Asparagus Salad with Almonds, Pecorino, Charred Lemon Vinaigrette
  • Zesty Marinated Olives
  • Fried Chicken Sliders with Sesame Ranch Dressing


July 8
Saturday 1:00 PM
Chaz Kilby
Cuban Mojo!

The Cuban marinade you will use for EVERYTHING!

  • Mojo Shrimp Sauté
  • Mojo Chicken
  • Mojo Skirt Steak
July 19
Wednesday 6:00 PM
Bill Abruzzo
Summertime Mediterranean Seafood Recipes

  • Tuna Spread with Lemon and Tarragon Served with Grilled Italian Bread
  • Sautéed Swiss Chard with Roasted Shrimp and Calamari
  • Dover Sole Roulades Saltimbocca (with Prosciutto, Sage and White Wine Sauce)
July 25
Tuesday 6:00 PM
James Zitz
News Flash! Fried Food is Awesome

  • Dill Pickle Brined Fried Chicken
  • A Beer Batter for All Ages (Cod)
  • The Secret to Perfect French Fries
  • Eternally Crispy Onion Rings
  • Cornmeal Catfish and Kale Chips
July 26
Wednesday 6:00 PM
Chaz Kilby
I Must Confide, It’s Gonna Be Chicken-Fried

A Southern staple, Chicken-Fried Steak and Gravy

  • Chicken-Fried Steak
  • Creamy (Pan Drippins) Gravy
  • Roasted Corn
  • Quick Creamy Potatoes


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

Kids Cooking Camps

July 18, 19 and 20, 2017

August 8, 9 and 10, 2017

August 15, 16 and 17, 2017

11:00 a.m. to 1:00 p.m. • Ages 11 and up

About the Classes

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

About the Chef

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 2016.

July 18, 19 and 20
Breakfast, Lunch, and Dinner

Back by popular demand, this is our Kitchen 101 class offered for children twice last summer.  For beginning students, this class offers basic kitchen skills as well as sample meals to prepare for any time of day.

Breakfast/Knife Skills/Kitchen Safety – Students will learn how to make a breakfast Frittata (a versatile Italian style omelet) with endless possibilities, all about eggs, their uses and cooking techniques, a sweet on-the-go breakfast muffin, knife skills and some kitchen safety.

  • Breakfast Frittata w/vegetables, meat, and cheese
  • All about Eggs: Boiled, Scrambled, Poached, cooking techniques
  • Sweet Breakfast Muffin
  • Knife Skills and Kitchen Safety

Day 2
Lunch/Cooking Times/Food Safety – Students will learn some lunch time menus that are tasty and nutritious.  In addition students will gain knowledge about cooking temperatures, cooking times, and food safety.

  • Three Cheese Quesadillas w/ fresh Pico De Gallo
  • Pesto Chicken Salad w/ homemade Basil Pesto
  • Homemade Chinese veggie Spring Rolls w/ an Asian dipping sauce
  • Ice Cream w/ homemade fruit topping
  • Cooking Times and Food Safety

Day 3
Dinner/Food Shopping/Food Plating and Service – Students will learn a full dinner menu, featuring a classic Carbanara Sauce and from-scratch pasta, that they can make for their family and friends.  Also they will learn about shopping, serving food and place settings. 

  • Pasta Carbanara w/ Fresh from scratch Pasta
  • Fresh Garden Salads w/ Homemade vinaigrette dressing
  • Toasted Cheesy Garlic Bread w/Ricotta Cheese
  • Homemade Fruit Cobbler


August 8, 9 and 10
Sauces and Stuff for Kid Cooks

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. (Skills learned in the Whttingham Breakfast, Lunch, and Dinner Day Camp are not a pre-requisite for this class.)

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

August 15, 16 and 17
All About The Ingredients

This camp is for the young cook that can follow a recipe but wants to learn to be more adventurous with ingredients, use substitutions, and cook with what you have on hand.

Day 1
Pantry Basics – What You should Have On Hand and Some ways to use it.

  • Quiche, anything goes
  • Salad, what can I add
  • Potato Cakes, use instant potatoes
  • One Hour Yeast Bread
  • Oats, not just for breakfast but for dessert     

Day 2
Substitutions When You Don’t have What The Recipe Calls for…

  • Mayo dip for veggies, I don’t have mayo
  • Buttermilk Chicken Tenders, I don’t have buttermilk
  • Fries, but I only have sweet potatoes

Day 3
"Rock Soup" – Using the premise of an old folk story, we will learn to use what we have to make a group meal.

  • Rock Soup*
  • From Scratch Corn Bread
  • Dessert du jour – On day two we will select ingredients to make

*Every student will bring a "secret" ingredient to class to add to a soup.  As a group we will decide how to prep, portion and prepare each ingredient for our soup. 

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.

April 6—Cha-Cha, Rumba, Samba… Dance on Over to the Empanada, a Latin Meat Pie

  • Empanada Dough
  • Two Different Flavor Mixes for Empanadas

April 20—Playful Pasta Party!

Recipes that you will want to serve at a party.

  • Bowtie Pasta with Creamy Wild Mushroom Sauce
  • Chicken and Asparagus Carbonara
  • Sausage and Tomato Fettuccine with Arugula

May 4—That’s Using Your Noodle!

Inventive ways to use the ever-present noodle:

  • Rice Noodles with Peanut Sauce
  • Leftover Spaghetti Frittata
  • Pesto Penne (with Fresh Basil Walnut Pesto)

May 18—Champagne Mustard Mania!

Featuring recipes made with Cherchies ® Champagne Mustard:

  • Bacon Deviled Eggs with Champagne Mustard
  • Champagne Mustard Chicken
  • Roasted Vegetables with Champagne Mustard Vinaigrette

June 8—Antipasto Platter!

The meal before the meal:

  • Olive Tapenade
  • Home-made Roasted Peppers
  • Tomato and Basil Bruschetta and Much More

June 22—Keep It Steady, We’re Using Red Pepper Jelly!

Using tasty Red Pepper Jelly in inventive and delicious ways:

  • Red Pepper Jelly Brie Bites
  • Spicy Monte Cristo Sandwich
  • Pepper Jelly Candied Bacon

July 6—No Need to Fear; Cooking with Beer…

Beer in your glass and in your food. What could be better?

  • Beer Battered Onion Rings
  • Beer Cheese Soup
  • Beer Chicken Sliders

July 27—Dinner in a Hurry? It’s a Stir-Fry Flurry!

Elevate the versatile Stir-Fry as a quick to-go meal:

  • Ginger Sesame Chicken Stir-Fry
  • Curry Shrimp Stir-Fry
  • Beef and Veggie Stir-Fry

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

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.

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!