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:


January 19
Friday 6:00 PM
Angie Sklute
Hot and Hearty – A Taste of Louisiana

  • Chicken, Shrimp and Sausage Gumbo
  • Bayou Rice
  • Cajun Cornbread
January 23
Tuesday 6:00 PM
Angela West
The Far East Here at Home

  • Fresh Vegetable Spring Rolls with Dipping Sauce
  • Roasted Chicken
  • Mee Goring – Stir Fry Noodles and Vegetables
  • Coconut Ice Cream with Caramel Bananas
January 25
Thursday 6:00 PM
James Zitz
The Nourishing and Comforting Bean

  • Garbanzo Bean Hummus Three Ways
  • Black Bean Stew with Roasted Pork Cilantro and Fresh Cheese
  • Cassoulet (White Bean Stew) with Toulouse Sausage and Duck Confit
  • Black Eyed Peas with Pork Belly
January 27
Saturday 1:00 PM
Bill Abruzzo
Savory and Sweet! Winter Can’t be Beat!

  • Butternut Squash Soup with Apples and Sage
  • Risotto with Sautéed Apples, Radicchio, Walnuts and Speck
  • Milanese Style Meatballs with Pine Nuts and Raisins
January 31
Wednesday 6:00 PM
Angela West
No Meat. Let’s Eat!

  • Fava Beans and Pecorino Crostini with Mint
  • Spicy Popcorn
  • Citrus and Chicories Salad with Roasted Beets and Blood Orange Vinaigrette
  • Torte Verde with Chard, Potatoes and Feta
  • Butternut Squash Roasted with Chestnuts and Herb Dressing
  • It’s Baaack! Pineapple Upside Down Cake


February 2
Friday 6:00 PM
Angie Sklute
Dip In! Fondue
A three course meal including favorites such as

  1. Three Cheese with Assorted Vegetables and Breads
  2. Vegetable Broth with Assorted Entrée Meats
  3. Premium Chocolate with Various Sweets and Fruits
February 21
Wednesday 6:00 PM
Angela West
Pan Roasted Pantastic!

  • Chili Crusted Black Bean and Corn Tart with Cool Lime Cream
  • Zesty Pan Roasted Chicken with Lemon and Capers
  • Roasted Beets and Candied Orange Peel & Nuts on Winter Greens
  • Chocolate Turnovers
February 24
Saturday 1:00 PM
Bill Abruzzo
Wonderful Winter Warmers

  • Soft Polenta Topped with Sautéed Mixed Mushrooms
  • Veal, Pork or Chicken Roulades Stuffed with Prosciutto, Mozza- rella and Sage in White Wine Sauce
  • Stuffed Baked Apples
February 27
Tuesday 6:00 PM
James Zitz
The Ultimate Finger Food … Tacos!

  • Fresh Tortillas
  • A Universe of Condiments…
  • Crispy Pork Belly Tacos with Amazing Salsa Verde
  • San Diego Style Mahi Mahi Tacos
  • Barbacoa, the Latino Barbeque


March 4
Saturday Noon
Angie Sklute
When Irish Eyes are Smiling – All About Guinness!

  • Irish Soda Bread with Honey Guinness Reduction
  • Guinness Stew with Beef and Vegetables
  • Guinness Cupcakes with Irish Cream Icing
March 7
Wednesday 6:00 PM
Angela West
You’re In Luck!

  • Irish Soda Bread
  • Skillet Roasted Lamb with Herbs
  • Guinness Cake
March 21
Wedensday 6:00 PM
James Zitz
Easter Brunch

  • Fried Green Tomato Benedict
  • Elegant Roast Lamb with its own jus
  • Quiche with Asparagus, Country Ham and Fresh Ricotta Cheese
  • Strachiatelle with Fried Bread and Garlic Caper Sauce
March 22
Thursday 6:00 PM
Bill Abruzzo
From My Grandma’s Neapolitan Kitchen

  • Baked Pasta Casserole with Roasted Eggplant and Pork Sausage
  • Grandma’s Chicken Cacciatore
  • Neapolitan Style Roasted Eggplant
March 24
Saturday 1:00 PM
Bill Abruzzo
Hearty and Delicious Dishes

  • Polenta Casserole with Apples, Speck, Fontina Cheese and Crispy Topping
  • Braised Chicken in Red Wine and Mushroom Sauce
  • Crispy Roasted Potatoes and Onions
March 27
Tuesday 6:00 PM
Agnela West
Bounty of the Sea

  • Mussels cooked with Leeks and Wine
  • Salad Nicoise with Seared Tuna
  • Blueberry Tart with Crème Fraiche


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 6:00 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 1:00 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 1:00 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

Classes for Kids

January 20
Saturday 11:00AM
Angie Sklute
Fun with Pizza

  • All about doughs, toppings and creativity!
February 3
Saturday 11:00AM
Angie Sklute
Fun with Fondue

  • Three Cheese with Assorted Vegetables and Breads
  • Vegetable Broth with Assorted Entrée Meats
  • Yummy Chocolate with Various Sweets and Fruits
March 10
Saturday 11:00AM
Angela West
Dough-cha Wanna Fill Your Pockets?

  • Hot Pockets
  • Pie Pockets
April 21
Saturday 11:00AM
Angela West

  • Sushi Bowls
  • Teriyaki Chicken

Thursdays at Noon

Join Chef 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.

January 18—Holy Crepes!

  • Savory
  • Sweet

February 1—Crab Apple

  • Crab Baguette
  • Apple Gallate

February 15—Three Egg-cellent Techniques

  • Emulsification—Mayo
  • Coagulation—Crustless Quiche
  • Aeration—Meringue

March 1—Strudel Me This

  • Bacon and Balsamic Phyllo Dough
  • Perfect Pear Phyllo Dough

March 15—Oink!

  • Maple Caramel Bacon Bites
  • Bacon Chocolate Chip Cookies

March 29—Pop On Over

  • Cheddar Cheese and Chive Popovers
  • Classic and Cinnamon Sugar Popovers

April 12—Mad Hatter Tea Party

  • Classic Tea Sandwiches
  • Scones

April 26—”Orange” You Glad I Didn’t Say Banana

  • Orange Glazed Chicken
  • Really Orange Ice Creamt


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.

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!