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.

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, pan-seared chicken breasts with lemon and spring herbs. Finished with a white wine and herb pan sauce, served alongside fresh mixed greens.

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!

Tortillas, 3 Ways!

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.

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!

We made fluffy biscuits, fresh whipped cream, and sweet strawberries—perfect for a Valentine’s Day treat.

Enjoy cast iron-seared strip steak with skillet-charred asparagus

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.

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.

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.

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.

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!

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.