Upcoming Cooking Classes
A fun way to master essential techniques, tips, and cooking methods
Whisk Kids
![Whisk Kids: Breakfast Classics[Wednesday, November 11th at 11:00am]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/5fc86085-312d-4f22-a8ae-9adbf5cfbe74/IMG_0757.jpeg)
Wednesday, November 11th at 11:00am. In-person.
Join Whisk this Veterans Day for a 90-minute, in-person cooking class where kids learn foundational techniques for making a classic breakfast: a Dutch baby (a puffed oven-baked skillet pancake) with caramelized apples or fresh berries, creamy low & slow scrambled eggs, and crispy oven-baked bacon.
From cracking eggs and whisking batter to using the oven safely and setting the table, kids will practice skills they can bring home to your family’s breakfast routine.
Young cooks will build the skills and confidence to prepare breakfast more independently and serve their creations—then gather around the table to enjoy breakfast together.
Class size limited to 8. (ages 9+)
![Whisk Kids: Cookies for Santa[Monday, December 21st at 12:00pm]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/4dd08ab0-fe53-4843-856c-bc9f646176fa/IMG_0139.jpeg)
Holiday Break. Monday, December 21st at 12:00pm. Virtual.
Join Whisk for a festive, 60-minute family holiday baking class! Together, we’ll bake Santa’s Chocolate Crinkle Cookies, a delicious recipe from America’s Test Kitchen (ATK).
While our our cookies bake, we’ll enjoy a festive read-aloud of Cookies for Santa: The Story of How Santa’s Favorite Cookie Saved Christmas, a delightful holiday story from ATK.
It’s the perfect opportunity to spend time together in the kitchen, build baking confidence, and make homemade cookies for Santa — just in time for Christmas Eve.
Optional storybook: Purchase Cookies for Santa: The Story of How Santa’s Favorite Cookie Saved Christmas to follow along during our read-aloud.
![Whisk Kids: Gingerbread Magic[Wednesday, December 9th at 2:00pm]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/10862acd-9bef-4503-9d81-3f0b242869e5/Gingerbread-Men-1067x1600.jpg)
APS Early Release. Wednesday, December 9th at 2:00pm. In-person.
The ultimate interactive holiday cookie experience! Kids will work in teams to make gingerbread dough, enjoying the fun of rolling and cutting out gingerbread men and women.
Whisk will demonstrate how to make royal icing and guide students on decorating techniques. Pre-baked cookies will be ready for decorating, giving kids the chance to practice using a piping bag with royal icing and adding festive holiday sprinkles.
Each student will go home with a box of decorated cookies and some dough to recreate the magic at home.
Class size limited to 8 (ages 8+; must be able to sustain focus for a 90-min session).
Virtual Classes
![Soup for Later: Tuscan White Bean[Friday, November 13th at 12:00 pm]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/e09c5cdc-2eae-4d93-81a5-1cbef541329d/imgg-8hu-o5xbpolo.png)
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.
In-Person Classes
![Make & Take: Boozy Bourbon Pecan Pie[Friday, November 20th at 11:00 am]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/0d743198-20ce-49db-ac87-f33cc164d0d5/6782576534440914358.jpg)
Friday, November 20th at 11:00 am. In-person.
Whisk has partnered with friend and baker extraordinaire Rita D’souza for a fun, hands-on Thanksgiving prep class — Pie Making Basics. We’ll demonstrate a classic recipe for flaky, buttery pie dough, the perfect foundation for all your favorite pies. You’ll each learn how to roll out our own dough, prepare a warm, pecan filling, and flute the crust for a beautiful, bakery-worthy finish.
In this 75-minute, in-person class, you’ll make your own pecan pie from scratch — ready to take home, freeze, and bake fresh just in time for Thanksgiving.
Class size limited to 8.
Bread Baking Classes, In-person.
![Bread 1: Bread Making Basics[Friday, October 16th at 1:00pm]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/d42ede2a-c489-4d3a-bbd1-7309a9052fb4/imgg-eu9-s105rg7t.png)
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
![Bread 2: Inclusions[Friday, October 30th at 12:00pm]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/36181ddd-97aa-431f-97c9-7e6403695610/IMG_2895.jpeg)
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
![Bread 3: Sourdough[Friday, November 6th at 1 pm]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/6c61873f-5b93-438c-bf4d-56f5356e57d0/IMG_3883.jpeg)
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)
![Fall Bread Baking Series[October 16th, October 30th & November 6th]](https://images.squarespace-cdn.com/content/v1/67227ee9bcdf5d7c87804e02/9167e380-08b3-4922-bc33-7607f2a2e2e4/79925334167__4E70483C-D5E5-4E0F-9313-E03016AD76A3.jpg)
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.
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.
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.
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
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.
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?