A TK COOKING CLASS IS A GREAT WAY TO SPEND AN AFTERNOON OR EVENING!

Want to spice up your next date night? Looking for something unique to do in Evansville with your girlfriends or want to make new friends? Thyme in the Kitchen cooking classes are an excellent choice for your next outing!

Continue to watch for updates or sign-up for our monthly cooking class email! Stop by Evansville’s west side to experience the food and fun we offer at Thyme in the Kitchen.

We look forward to spending Thyme with you in our kitchen! All classes will last two to two and a half hours unless otherwise specified on the schedule.

Complete Registration Information and policies.

  • Wine/Cocktail and Appetizer Pairing

    Friday, February 22
    Wine/Cocktail and Appetizer Pairing
    Time: 5:30p
    Cost: $65/person
    Chef: Aimee Blume

    However you are celebrating Valentine’s week, these cocktails and appetizers are easy to fall in love with! Set the mood for a romantic evening, or serve these extremely luscious foods for a girls-night-in Galentine’s Day celebration. Whatever the reason, ignite your passion for cooking and switch up your routine by joining us for an evening of great entertainment and fabulous food! Cocktails included with class.

    Menu: Oysters Rockefeller with Sauvignon blanc, heart-shaped shrimp and tomato caprese skewers with pinot grigio, crabmeat Cajun fondue with chardonnay, and chocolate strawberry no-bake cheese tarts with St. Germaine cocktail

  • A Day in the Kitchen – Asian Favorites

    Call to check availability
    Saturday, February 16
    A Day in the Kitchen – Asian Favorites
    Time: 10:00a to 1:30p
    Cost: $75/person
    Chef: Aimee Blume

    This special participation class will let you spend a day in our kitchen learning the fundamentals of your Asian favorite foods. Come over to the other side of the counter to master these recipes and along with basic cooking skills. This hands-on class is limited to eight students.

    Menu: Pot sticker dumplings, Vietnamese salad rolls, Japanese ginger dressing with salad, shrimp fried rice, spicy ma po eggplant, and cashew chicken

  • Get Saucy for Sauces!

    Call to check availability
    Monday, February 18
    Get Saucy for Sauces!
    Time: 5:30p
    Cost: $45/person
    Chef: Aimee Blume

    Sauces seem to be a mystery to many American cooks, maybe because we were brought up with flour-thickened gravy and that’s about it. From thick and creamy homemade mayonnaise or aioli sauces to classic European pan sauces to silky emulsified French butter sauces, these mixtures give meals a bang of flavor and moisture. We’ll make five you’re sure to use often at home.

    Menu: mayonnaise/aioli sauce with bang bang style shrimp, chermoula sauce with salt-boiled potatoes, French pan reduction sauce with prosciutto-wrapped chicken tenders, hollandaise sauce with roasted asparagus and flamed dessert sauce with bananas foster.

  • Kids Class – Roll, Roll, Roll Your Sushi!!

    Tuesday, February 19
    Kids Class – Roll, Roll, Roll Your Sushi!! (Recommended ages 8 years and up)
    Time: 4:00p – 5:30p
    Cost: $35/person
    Chef: Alex Munoz of Kanpai, CKB and Jayson Munoz Caters

    Alex’s sushi classes continue to sell out! We love it when she joins us to create this fantastic sushi class just for kids. In today’s hands on class, kids will learn how to make sticky rice, roll a basic sushi roll, and create their own rolls with their favorite ingredients. Class is limited to fourteen students.

    Note: Thyme in the Kitchen highly recommends leaving your children in our excellent care during this class. The kids seem to be a little more at ease when they are left on their own to interact with our chef and create these wonderful dishes

  • I O U S (“Shus”)

    Thursday, February 21
    I O U S (“Shus”)
    Time: 5:30p
    Cost: $50/person
    Chef: Scott Schymik with Sauced! And The Ballroom at Sauced!

    Scott’s menu always brings out the I O U S….deliSHUS, scrumpSHUS, luSHUS, and ostentaSHUS! Limited cash bar available.

    Menu: Cream of Vidalia onion soup with parmesan crostini, braised short rib, fried cauliflower mash with horseradish, roasted gorgonzola Brussel sprouts, and deuce de leche fried apple rings

  • Lunch and Learn – Easy, Clean and Tasty

    Call to check availability
    Friday, February 22
    Lunch and Learn – Easy, Clean and Tasty
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Sherry Parker, Certified Integrative Nutrition Health Coach

    Sherry will show how to make fabulous food that is clean, tasty, and good for your body! This will become your go-to easy weeknight meal!

    Menu: Egg roll in a bowl and beauty boosting brownies

  • Thirty Minutes to A Wholesome Dinner

    Monday, February 25
    Thirty Minutes to A Wholesome Dinner
    Time: 5:30p
    Cost: $40/person
    Chef: Sherry Parker, Certified Integrative Nutrition Health Coach

    Did you set out to eat cleaner, more wholesome foods this year? Maybe you decided to jump on the Whole 30 or Keto diets. If so, this class is for you! Sherry will show you a couple of wholesome, nutritious meals that you can make in 30 minutes or less. They are easy, delicious, and Whole 30 approved as well as Keto friendly.

    Menu: rustic winter salad with homemade vinaigrette, Greek meatballs with cauli rice, and egg roll in a bowl

  • Lunch and Learn – Pollo Loco

    Call to check availability
    Tuesday, February 26
    Lunch and Learn – Pollo Loco
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    You can’t go wrong with these delicious Mexican favorites!

    Menu: Chicken on the beach and Mexican rice with side salad

  • I O U S (“Shus”)

    Call to check availability
    Thursday, February 28 (repeat of February 21 class)
    I O U S (“Shus”)
    Time: 5:30p
    Cost: $50/person
    Chef: Scott Schymik with Sauced! And The Ballroom at Sauced!

    Scott’s menu always brings out the I O U S….deliSHUS, scrumpSHUS, luSHUS, and ostentaSHUS! Limited cash bar available.

    Menu: Cream of Vidalia onion soup with parmesan crostini, braised short rib, fried cauliflower mash with horseradish, roasted gorgonzola Brussel sprouts, and deuce de leche fried apple rings

    You can’t go wrong with these delicious Mexican favorites!

    Menu: Chicken on the beach and Mexican rice with side salad

  • Mardi Gras on Franklin

    Saturday, March 2
    Mardi Gras on Franklin
    Time: 12:30p
    Cost: $40/person
    Chef: Aimee Blume

    Let the good times roll with New Orleans- inspired recipes that salute the Big Easy! Add some flavor and spice to your afternoon with this Mardi Gras celebration. Limited cash bar available.

    Menu: Shrimp creole, red beans with pork shank, sausage sauce piquant, rice, and bananas foster

  • All About That Bundt

    Monday, March 4
    All About That Bundt
    Time: 5:30p
    Cost: $40/person
    Chef: Holly Duncan with Culinary Innovations

    No Bundt about it, you will love this class! Chef Holly will share tips and tricks to make beautiful Bundt’s that are a little savory and whole lot of sweet. Tonight it’s all about that Bundt, no trouble.

    Menu: Pull-apart Bundt pizza, chocolate orange Bundt cake, glazed old fashioned buttermilk Bundt cake, white Russian Bundt, and lemon poppyseed Bundt cake

  • “Seas” The Day!

    Call to check availability
    Tuesday, March 5
    “Seas” The Day!           
    Time: 5:30p
    Cost: $50/person
    Chef: April Boeke with Culinary Innovations

    Carpe diem! Don’t miss this opportunity to discover the techniques of preparing superb seafood with the extraordinary Chef April. Limited cash bar available.

    Menu: crab cake appetizer, salad with homemade vinaigrette, shrimp boil foil, bacon wrapped asparagus, and chocolate cobbler with ice cream

  • Keto Kooking

    Call to check availability
    Monday, March 11
    Keto Kooking
    Time: 5:30p
    Cost: $40/person
    Chef: Aimee Blume

    Keto is very “in” right now, and many people are losing weight with the ketogenic diet. Chef Aimee is here to help you approach it in a way that is healthy. If you are a keto beginner or bored with the keto recipes you have been using, this class is for you!

    Menu: spinach salad with homemade sweet mustard dressing and bacon, fathead dough and black soy beans, fathead buns with Southern-fried chicken breast and spicy aioli, chorizo black bean chili, and fathead cinnamon sugar cookies

  • Girls Night Out – Rum-A-Dum-Dum!

    Call to check availability
    Tuesday, March 12
    Girls Night Out – Rum-A-Dum-Dum!
    Time: 5:30p
    Cost: $49/person
    Chef: Holly Duncan with Culinary Innovations

    Rejoice for rum! Not only is this smooth spirit delicious in cocktails, it’s warm spicy notes also transform savory and sweet recipes! Learn the first rules of rum in the kitchen from Chef Holly! Limited cash bar includes a rum berry cocktail.

    Menu: Caribbean rum shrimp, grilled pineapple marinated in rum, coconut crusted salmon with mango rum sauce, coconut rum rice, pina colada cupcakes

  • Painless Cooking with Stainless

    Thursday, March 14
    Painless Cooking with Stainless
    Time: 5:30p
    Cost: $25/person
    Chef: Bobby Griggs, Vice President New Era, Hammer Stahl

    We are excited to welcome Bobby Griggs back to our kitchen to share his knowledge and passion for Hammer Stahl’s seven-ply stainless cookware. He will be using our newest cookware line to make a delicious dinner while he teaches us more about the versatility of cooking with stainless, and painless cleanup.

    Special one night discounts on Hammer Stahl will be offered for class attendees.

    Menu: Chicken parmesan, Mediterranean poached egg, and chocolate vegetable cake and complimentary wine tasting

  • Brunch and Learn – Bagel Bundt Brunch

    Call to check availability
    Friday, March 15
    Brunch and Learn – Bagel Bundt Brunch
    Time: 10:00a to 11:00a
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Forget breakfast casseroles, and learn to make a showstopping bundtwich! Seriously impressive-looking, but practical and delicious, too. Add a creamsicle mimosa and start your weekend right!

    Menu: Everything bagel Bundt, granola yogurt parfait, and creamsicle mimosa float

  • Date Night – Spring in Paris

    Friday, March 15
    Date Night – Spring in Paris
    Time: 6:00p
    Cost: $100/couple
    Chef: Aimee Blume

    Paris is great in any season, but spring shows it in its best light! Chef Aimee has created a seasonally-inspired menu celebrating French cuisine. Join us for this unique date-night, as we begin to shake off our winter torpor and enjoy more hours of daylight. Limited cash bar available.

    Menu: French onion soup with baguette and gruyere, green salad with shallot vinaigrette, quiche Lorraine and gougeres (cheese puffs), and pithiviers (puff pastry and almond tart with whipped cream and apricot)

  • Hands on: Authentic Mexican from Oaxaca!

    Call to check availability
    Saturday, March 16
    Hands on: Authentic Mexican from Oaxaca!
    Time: 11:00a to 2:30p
    Cost: $75/person
    Chef: Aimee Blume

    Prepare yourself for a day in Oaxaca, the land of seven moles and arguably the most interesting cuisine in Mexico. This special participation class will let you spend the day in our kitchen learning to master these recipes along with basic cooking skills. We are limiting this hands-on class to eight students.

    Menu: cacahuates Oaxaquenos (Spanish redskin peanuts fried with garlic, pieces of ancho chilies and lime), mole negro (dark mole sauce) and mole verde (bright green mole) served with roasted turkey breast, tlayuda (Oaxacan ‘pizza’) and Oaxacan tamales with chicken and mold filling steamed in banana leaf.

  • Kids Celebration

    Call to check availability
    Monday, March 18
    Kids Celebration (recommended ages 8+ years old)
    Time: 4:00p to 5:30p
    Cost: $35/person
    Chef: Holly Duncan with Culinary Innovations

    Mint and chocolate are always a favorite…add some cookies and cream and we’ll have a real celebration going on! Kids will learn some basic baking skills and cupcake icing techniques. Class is limited to twelve students.

    Menu: cookies and cream truffle balls, thin mint milkshakes, mint chocolate cupcakes, and lucky charm Bundt cakes

    Note:   Thyme in the Kitchen highly recommends leaving your children in our excellent care during this class. The kids seem to be a little more at ease when they are left on their own to interact with our chef.

  • Lunch and Learn – Pollo Loco

    Wednesday, March 20
    Lunch and Learn – Pollo Loco
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    These delicious Mexican favorites are back by popular demand!

    Menu: Chicken on the beach and Mexican rice with side salad

  • Grande Cuisine

    Thursday, March 21
    Grande Cuisine
    Time: 5:30p
    Cost: $50/person
    Chef: Scott Schymik

    Scott’s going a little French on us this month…joignez-vous à nous pour ce dîner de grande  Limited cash bar available.

    Menu: sautéed cabbage Caesar, stuffed chicken haute savoy, fondant potato, bouquet of vegetables, and pots a la crème chocolate

  • Kids Breakfast

    Call to check availability
    Monday, March 25
    Kids Breakfast (recommended ages 8+ years old)
    Time: 10:30p to noon
    Cost: $35/person
    Chef: Julia Knight and Kelsea Parrish with Thyme in the Kitchen

    Are you looking for simple ways for your kids to be independent? This class will teach them to make their own breakfast!

    Menu: Omelets in a bag, semi-homemade cinnamon rolls, and fruit skewers

    Note:   Thyme in the Kitchen highly recommends leaving your children in our excellent care during this class. The kids seem to be a little more at ease when they are left on their own to interact with our chef.

  • Girls Night Out – Burlap to Diamonds

    Wednesday, March 27
    Girls Night Out – Burlap to Diamonds
    Time: 5:30p
    Cost: $45/person
    Chef: Patti McCrory, Professor Emeritus, University of Evansville

    Ladies, this night is for you! We will take the everyday foods (burlap) and make them over-the-top amazing (diamonds). Limited cash bar including a special Dreams of Spring cocktail!

    Menu: Crab and avocado salad with red pepper and Japanese vinaigrette, caviar and grilled cheese sandwiches, beans and greens, and spiced dark chocolate cracker toffee

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