Upcoming Cooking Classes
A fun way to master essential techniques, tips, and cooking methods
Whisk Kids
Monday, October 12th at 11:00am. In-person.
Join Whisk this Columbus Day for a hands-on Whisk Kids class celebrating one of fall’s greatest gifts, apples!
Students will learn a simple, repeatable apple hand pie recipe while building foundational kitchen and baking skills. Along the way, students will practice mise en place, time management, knife skills and working with dough — learning how these techniques come together to successfully make something from scratch.
Working in small groups during this 90-minute class, students will create a warm, spiced apple filling before rolling, filling, shaping, and baking their own individual hand pies.
Virtual Classes
Friday, November 13th at 12:00 pm. Virtual.
Join Whisk, virtually, as we explore the humble Italian cannellini bean. We’ll make a simple, flavorful Tuscan white bean soup and learn how to freeze it, making it easy to enjoy something warm and homemade on a chilly winter day.
While our soup simmers, we’ll turn cannellini beans into a creamy white bean dip—perfect for snacking, entertaining, or an easy lunch.
Beans are an easy, nutritious way to incorporate more plant-based protein into your everyday cooking. You’ll learn the foundational techniques of making soup from scratch and how to put one versatile pantry staple to work in two delicious ways.
Class Preparation: Ingredients must be purchased ahead of class. A complete ingredient and equipment list will be sent prior to the class so you can be ready to cook along.
Bread Baking Classes, In-person.
Friday, October 16th at 1:00pm. In-person.
Whisk has partnered with a forever friend and bread aficionado, Meredith Drew, to explore the basics of bread making, in a hands-on class. Together, we’ll learn the fundamentals – from mixing, stretching & folding, to baking in a dutch oven.
Join us for a 90-minute, in-person class where you’ll each craft your own rustic Italian dough. Along the way, we’ll explore essential techniques, troubleshoot common missteps, and build your confidence in working with yeast doughs. As the dough rests and rises, we’ll prepare a simple, flavorful bruschetta.
Class size limited to 6. $75
Friday, October 30th at 12:00pm. In-person.
Whisk has teamed up with forever friend and bread aficionado, Meredith Drew, to offer an advanced bread workshop.
In this 60-minute hands-on class, we’ll explore the art of adding flavorful inclusions, both savory and sweet (think olive & rosemary and cinnamon raisin swirl). You’ll learn how and when to add inclusions for optimal texture and distribution, and each participant will customize their own dough. Throughout the session, Meredith will demonstrate laminating, scoring, and baking using dough prepared in advance.
Students are asked to bring their own yeast dough, fully proofed, ready to be transformed during class.
Class size limited to 6. $75
Friday, November 6th at 1 pm. In-person.
Whisk and Meredith are back at it! Meredith will guide you through the essential techniques of sourdough, from feeding and maintaining your starter to mixing, fermentation, shaping, scoring, and baking your own boule at home. Along the way, you’ll learn key sourdough terminology, how to recognize visual dough cues, understand fermentation timelines, troubleshoot common starter issues, and gain confidence working with sourdough in your own kitchen.
During this 90-minute class, each participant will craft their own dough, using a sourdough starter. You’ll also work with a bulk-fermented dough as we guide you through shaping and preparing your boule for baking.
Class limited to 6. $165 (includes starter and doughs to bake at home)
Three-part series. October 16th, October 30th & November 6th
Join Whisk and bread aficionado Meredith Drew for a three-part, hands-on exploration of bread making this fall. Each class builds on the skills and confidence developed in the one before it, taking you from foundational yeast breads to savory & sweet inclusions and, ultimately, into the world of sourdough.
Bread 1: Bread Making Basics. Build your foundation. Friday, October 16th at 1 pm. In-person.
Bread 2: Adding Inclusions. Build upon your foundation and explore flavors. Friday, October 30th at 12pm. In-person.
Bread 3: Sourdough. Dive into the world of naturally leavened bread. Friday, November 6th at 1pm. In-person.
Enroll in the full series or join us for an individual class. Each class is intentionally kept small, creating an intimate and hands-on experience with personalized instruction. Classes require a minimum of 4 participants.
Three-part series: $250 (20% savings)
Other
Reward, recognize, and inspire with a Whisk gift card —a unique experience that goes beyond traditional gifts. Recipients can redeem it for any of our classes — cooking classes, culinary coaching, or special events.
Ideal for client appreciation, employee recognition, team building initiatives, or for the home chef looking to build confidence in the kitchen.
Foundations for Culinary Confidence
A collaborative approach to cooking, focused on building foundational skills and techniques. These core skills will be versatile, allowing you to confidently explore a variety of cuisines.
Together, we’ll cover essential topics like smart shopping, key pantry staples, and leveraging your local farmers market for fresh ingredients and inspiration, when possible.
Previous Cooking Classes
Our Culinary Journey So Far
Step back into our kitchen and revisit past cooking classes where interactive learning, hands-on techniques, and creative culinary moments have brought people together for unforgettable experiences.
Apple Cider Donuts: Fall Baking with Kids
In this fun, interactive class, kids worked in teams to make spiced apple cider donuts from scratch! We guided students through the essential baking techniques — measuring, mixing, rolling, and cutting — while emphasizing safety and sanitation in the kitchen.
R&S Summer Camp Cooking Class
In Week 1 of Summer Camp, campers made three fresh smoothies and no-bake energy balls—easy, healthy snacks to power their summer days.
Cooking with Stainless Steel - a Parisian lunch
Cooking with Stainless Steel, pan-seared chicken breasts with lemon and spring herbs. Finished with a white wine and herb pan sauce, served alongside fresh mixed greens.
Fresh Pasta with two sauces — pomodoro & carbonara
As part of the Cardinal Elementary School auction, one generous host welcomed a group of twelve ladies for a hands-on Italian cooking experience led by Whisk. The evening featured the art of making fresh pasta, complemented by two classic sauces — pomodoro and carbonara. It was a night of learning and laughter!
Irish Soda Bread with Orange Butter
I’ll show you how to make Roasted Delicata Squash with hazelnuts and burrata, plus a hearty Butternut Squash Salad with chickpeas, kale, and couscous.
Chocolate Lava Cakes
With a little guidance from their parents, our mini-chefs successfully tempered chocolate and discovered the magic of air as a leavening agent — whisking eggs until they were thick, frothy, and pale. It was a joy to see their participation in the kitchen!
Homemade Strawberry Shortcakes
We made fluffy biscuits, fresh whipped cream, and sweet strawberries—perfect for a Valentine’s Day treat.
Discover the art of cast iron cooking with Whisk!
Enjoy cast iron-seared strip steak with skillet-charred asparagus
Holiday baking with kids! Cookies for Santa.
Join me for a festive baking session perfect for the holidays. In this virtual class, we’ll make delicious Cookies for Santa—easy enough for kids to help and tasty enough for everyone to enjoy. Gather your ingredients, grab your little helpers, and let’s bake something special together.
Homemade Gnocchi with Pomodoro Sauce
In this class, we’ll make pillowy homemade gnocchi from scratch and simmer a fresh Pomodoro sauce to bring it all together. You’ll learn classic techniques step by step—and discover how to turn simple ingredients into a comforting Italian meal. Feel free to finish your dish with creamy mozzarella for Gnocchi alla Sorrentina.
ACT Holiday Cooking Class
We made Roasted Cauliflower and Parmesan Agnolotti from scratch, then finished with a simple pan sauce and toasted hazelnuts—a perfect holiday meal to cook together.
Cranberries 3 ways
It was a festive culinary experience bursting with cranberries! Together, we made cranberry nut bread, whipped up a simple cranberry spread, and shook things up with a light cranberry fizz cocktail/mocktail.
Stock & Potage
In a little over 2-hours, we made homemade chicken bone stock (from the bones of rotisserie chickens) and used some of our homemade stock in our vegetable potage, which means a thick soup. And don’t forget the buttery croutons!
Fall Farmers Market Finds — Squash
I’ll show you how to make Roasted Delicata Squash with hazelnuts and burrata, plus a hearty Butternut Squash Salad with chickpeas, kale, and couscous.
Ready to Get Started?