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 3rd
Candle Café – Vegetarian Class
Chef: Joy Pierson
Menu: Roasted red pepper with tofu dumplings
Mâché salad with avocado vinaigrette
Pumpkin crusted seitan with sautéed greens
Chocolate cake with vanilla ice cream
SCC Members: $85, Non-members: $100

Thursday, February 5th
Pan Asian Cuisine MEAT
Chef: Jay Weinstein
Chef Jay Weinstein returns to us with a whole new menu of pan Asian delicacies (meat class). He will incorporate art and technique using ingredients native to the Asian region. Learn how to roll spring rolls, steam and stir fry, with specialty ingredients. Traveling to the far east without ever leaving your kitchen.
SCC Members: $80, Non-members: $95

Tuesday, February 10th
Chef Peter Berley
SCC Members: $100, Non-members: $120

Tuesday, February 19th
Freds Dairy Menu
Chef: Mark Strausman
SCC Members: $120, Non-members: $135

Tuesday, February 24th
Chef Peter Berley
SCC Members: $100, Non-members: $120

Tuesday, March 10th
Freds Meat Menu
Chef: Mark Strausman
SCC Members: $130, Non-members: $145

Wednesday, March 11th
Chef Peter Berley
SCC Members: $100, Non-members: $120

Tuesday, March 17th
Clean Wholesome Ingredients! Gluten Free, Healthy Baking
Chef: Alexandra Zohn
SCC Members: $75, Non-members: $90 non

Thursday, March 19th
Chef Peter Berley
SCC Members: $100, Non-members: $120

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

Tuesday, April 21st
Chef Peter Berley
SCC Members: $100, Non-members: $120

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

Tuesday, May 12th
Chef Peter Berley
SCC Members: $100, Non-members: $120