Culinary

Upcoming classes

Advanced registration and payment is required for all classes.

Cancellation Policy: A full refund or credit will be granted for any cancellation made two weeks or more in advance of the class. A cancellation made less than two weeks in advance or a no show will result in a loss of class fee. SCC reserves the right to cancel classes at its discretion. In the event of a cancellation, students will be given a choice between a full refund and class credit.

Cooking Class Etiquette: Cell phones are not permitted in class. If you have to make or pickup a call, please excuse yourself and exit the classroom to do so.

Babies & small children are not permitted in our kitchen while class is in session. Outside foods are strictly prohibited at all times, no exceptions!
All regular classes have a max of 15 participants unless otherwise indicated.

Tuesday, February 24
Chef Peter Berley
Great Grain Salads
Chef Peter continues to enlighten us with his rare use of grains, making hearty salads that are mouth watering and satisfying. His creativity is sure to bring fabulous flavor to your next meal.
Menu: Farro Wild Mushroom Risotto, herbed Kamut with dried fruit and pine nuts, vegetable croquettes and more.
SCC Members: $100, Non-members: $120

Thursday, February 26
Adele Yedid
Nutrition in the Kitchen
SCC Members: $85, Non-members: $100

Tuesday, March 10
Chef Mark Strausman
Freds Dairy Menu
Fred’s famous String beans, vegetarian bolognese, foccacio bread, melanzane alla parmaigiano, roasted red snapper
SCC Members: $130, Non-members: $145

Wednesday, March 11
Chef Peter Berley
Vegetarian Cooking featuring homemade seitan and tempeh
SCC Members: $100, Non-members: $120

Tuesday, March 17
Chef Alexandra Zohn
Clean Wholesome Ingredients! Gluten Free, Healthy Baking
Just in time for passover! Join us for this exciting new class as Chef Alexandra Zohn shows us her innovative ways of baking using only the most natural and healthy ingredients. Perfect for families who struggle with allergies, these sweet treats are sure to be crowd pleasers for everyone to enjoy.
Menu: Gluten free Challah, berry-chai macadamia nut bars, lemon curd-coconut cream trifle with grain free granola and more
SCC Members: $75, Non-members: $90

Thursday, March 19
Chef Peter Berley
Menu: creamy white bean crostini with garlic and sage, roasted vegetable and lentil salad with radichio, chicken fricassee with chicken meatballs, olive oil polenta cake with oranges.
SCC Members: $100, Non-members: $120

Thursday, April 16
Chef Jay Weinstein
Pan Asian Vegetarian
SCC Members: $70, Non-members: $85

Tuesday, April 21
Chef Peter Berley
Menu: From the Jewish Italian Kitchen Vegetarian, Porcini mushroom and tomato tart, braised borlotti beans in red wine and rosemary, lemon ricotta filled ravioli with pesto sauce. Winter greens with garlic confitura, espresso granita with whipped crème.
SCC Members: $100, Non-members: $120

Tuesday, April 28
Chef Mark Strausman
Spring Menu
SCC Members: $120, Non-members: $135

Tuesday, May 12
Chef Peter Berley
Menu: Traditional and whole grain French sourdough bread, cauliflower pizza, white salad with tuna olives and celery caramelized apple tart.
SCC Members: $100, Non-members: $120

Thursday, May 14
Adele Yedid
Nutrition in the Kitchen
SCC Members: $85, Non-members: $100