EXPLORE!

Cook out of your cooking comfort zone and Explore different types of cooking, ingredients or ethnicity! These classes are ore Demo-style, with great discussion on where to buy ingredients, substitions for ingredients you can’t find, cooking skills with front and center view, and some assistance from the class. Enjoy the generous tastings of what is explored, for a full meal by the time the class is over!

Creole / Cajun Cooking - Jambalaya - Feb 20th, 6 to 8 pm - Chef Darlene Ross - SOLD OUT

Our latest chef, Darlene Ross, will share her expertise of Creole and Cajun style cooking to get you ready for your Fat Tuesday or Mardi Gras entertaining! For her first class, she will demonstrate and explain all the nuances of preparing an authentic Jambalaya! Enjoy a muffaletta slider for appetizer when you arrive, a refreshing salad with your Jambalaya and made-at-the-table Bananas Foster for dessert! This is a DEMO class, but with plenty of conversation, seasoning tips, folklore about the area and its delicious cuisine roots and a great eating evening!

Creole / Cajun Cooking - Crawfish Etoufee - Fri, Mar 21st, 6 to 8 pm - Chef Darlene Ross- TWO SPOTS LEFT!

After her first successful Creole Class, we are excited to have Chef Darlene back to show us her secrets and techniques in working with crawfish and the preparation of one of the most popular dishes in Louisina - the Etoufee, a “smothered” dish of crawfish and vegetables served over rice in a delectable sauce! Enjoy a hot cajun crab dip for appetizer, then a full dinner-size portion of the crawfish Etoufee and Chef’s signature Bananas Foster for dessert!

Knife Skills - Chef Kelly McClay - Thu, May 22nd - 6 to 8 pm -

Ever wish you could chop, dice and slice with ease?  Come participate in this two hour basic knife skills class and leave with greater confidence in the kitchen.  We welcome a new chef instructor to Kitchen 19 - Kelly McClay, past Dean of the Culinary School at Cape Atlantic Community College! Chef Kelly will teach attendees to dice with consistency, the trick to uniform cooking, julienne and batonnet, chiffonade, and more.  Turn garlic from chopped, to minced to paste and when to use each.

Class includes a generous selection of lite bites using your new skills.

Thai Curry Coconut Bowl - Thu, Apr 3rd, 6 to 8 pm - Chef Linda Cashan - SOLD OUT for waiting list, email linda@kitchen-19.com

Chef Linda will share her passion for this delicious Thai flavored stew that features the addition of Asian eggplant, Kobocha squash, spinach and an optional shrimp. Lessons will include the flavoring of Thai ingredients as well as the specific preparations of the additional ingredients that flavor the stew at the end. Attendees will enjoy an appetizer upon arrival, dinner-sized portion of the Thai curry bowl and a sweet ending.

Mother’s Day Brunch Class - Thu, May 8th, 6 to 8 pm - Chef Kelly McClay

Menu Spring salad with peas radish and baby greens with a Meyer lemon vinaigrette and a whipped ricotta crostini; Brown butter pancakes with homemade blueberry syrup; Asparagus, new potato and fontina cheese frittata; Strawberry tiramisu; Mimosas and Paloma recipes.

Bring your mother to enjoy this beautiful menu and all Chef McClay’s cooking tips and techniques, or plan to prepare it for your mother that weekend! It would make a beautiful brunch for any special occasion.

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