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.

  • Celebrate National Barbecue Month!

    Call to check availability
    Wednesday, May 16
    Celebrate National Barbecue Month!
    Time: 5:30p
    Cost: $65/person
    Chef: Jim Johnson

    May is National BBQ Month – a time to salute and celebrate delicious barbecue! It’s time to truly embrace the start of summer and gather your friends and family round for a feast! In Jim’s class you will learn everything from barbecue to basics to some “secrets” that earned him 76 grand-championships over his 28-year competition career. Bassemier’s Fireplace and Patio-Spa will be providing Big Green Eggs for this unique class! Limited cash bar available.

    Menu: candied pork belly, sweet onion upside down cornbread, pulled pork sliders with cole slaw, loin back ribs, steak, baked beans and bacon cinnamon rolls

  • Celebrate National Barbecue Month! (repeat of May 16 class)

    Call to check availability
    Thursday, May 17 (repeat of May 16 class)
    Celebrate National Barbecue Month!
    Time: 5:30p
    Cost: $65/person
    Chef: Jim Johnson

    May is National BBQ Month – a time to salute and celebrate delicious barbecue! It’s time to truly embrace the start of summer and gather your friends and family round for a feast! In Jim’s class you will learn everything from barbecue to basics to some “secrets” that earned him 76 grand-championships over his 28-year competition career. Bassemier’s Fireplace and Patio-Spa will be providing Big Green Eggs for this unique class! Limited cash bar available.

    Menu: candied pork belly, sweet onion upside down cornbread, pulled pork sliders with cole slaw, loin back ribs, steak, baked beans and bacon cinnamon rolls

  • Picnic Salads To Go

    Call to check availability
    Monday, May 21
    Picnic Salads To Go
    Time: 6:00p
    Cost: $40/person
    Chef: Annie Leslie

    It is almost summertime and we are ready for the picnics that come with the season. This class will have everyone asking “Who brought this salad?” You will be the favorite guest at your next summer carry in!

    Menu: caprese tortellini salad, pistachio and cranberry quinoa salad, Mexican corn and black bean salad, and gazpacho layered salad

  • Road Trip Food

    Wednesday, May 23
    Road Trip Food
    Time: 6:00p
    Cost: $45/person
    Chef: Patti McCrory, Professor Emeritus, University of Evansville

    Grab a blanket and a beach towel…pull off at a welcoming rest area, park or church yard and enjoy stretching your legs, hearing birds chirp and seeing little ones run about.   Or no time for a road trip? Pack a picnic basket, add a bottle of wine, and create a mini get-away at your local park! Limited cash bar available.

    Menu: country paté with toast and cornichons, fresh biscuit and ham sandwiches, homemade nut butter and jam sandwiches, roasted veggies, ants on a log, and carrot cake cupcakes. Are your pups joining you? Homemade doggie biscuits for them!

  • No Gluten? No Problem!

    Saturday, June 2
    No Gluten? No Problem!
    Time: 1:00p
    Cost: $35/person
    Chef: Aimee Blume

    Whether you are gluten-free yourself, or hosting a gluten-averse guest, we’re here for you with three simple, great tasting desserts. Chef Aimee will lead you thru the challenges of baking gluten-free. No gluten? No problem. You’ll still love these desserts!

    Menu: GF cheesecake with homemade caramel sauce, orange and almond flourless cake with cranberries and cream cheese icing, and white chocolate tart with dark chocolate pecan crust and fresh berries

  • Lunch and Learn – Mediterranean Salads

    Tuesday, June 5
    Lunch and Learn – Mediterranean Salads
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Spend your lunch hour with us for a trip thru the Mediterranean, and learn to make your favorites.

    Menu: Mediterranean salad with mint dressing, baba ganoush, hummus and toasted pita bread

  • Brunch and Learn

    Friday, June 8
    Brunch and Learn
    Time: 10:00a to 11:00a
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    You deserve a better brunch! These brunch recipes are literally as easy as Sunday morning and delicious enough to have for a weeknight dinner!

    Menu: Spinach feta sundried tomato egg “muffins” and banana foster French toast

  • Wake Up Little Sushi

    Call to check availability
    Monday, June 11
    Wake Up Little Sushi
    Time: 5:30p
    Cost: $55/person
    Chef: Jayson Munoz with Kanpai, CKB and Jayson Munoz Caters

    Chef Jayson returns to teach one of our most popular classes. This course is a hands-on class for anyone with a love for sushi! Chef Jayson will teach basic sushi rice preparation, basic rolling technique, sushi roll conception, sauce preparation, and creative ways to have a sushi party in your own home. Join us for a rolling good thyme with Jayson! Limited cash bar available.

    Menu: assortment of create-your-own sushi rolls

  • Spring in Provence

    Call to check availability
    Wednesday, June 13
    Spring in Provence
    Time: 6:00p
    Cost: $40/person
    Chef: Trisha Ranallo with Le Creuset

    Provence, in southern France, offers a delightful escape in late spring and summer. Sunshine, wild flowers, scents of lavender in the air, warm weather walking and delicious dining are highlights of this beautiful town. Let Le Creuset rep, Trisha Ranallo, take you on a virtual food tour of Provence and showcase their fabulous cookware. You will definitely be a Le Creuset fan after this (if you aren’t already!) Limited cash bar available.

    Menu: olive tapenade appetizer, baked risotto, fragrant braised chicken thighs, and lemon blueberry mousse

  • Girls Night Out – Cocktail Party Thyme

    Thursday, June 14
    Girls Night Out – Cocktail Party Thyme
    Time: 6:00p
    Cost: $65/person
    Chef: Holly Duncan with Culinary Innovations

    Put on your party dress, it’s thyme for a cocktail party! Tonight’s ladies will be treated to six amazing cocktails, paired with scrumptious appetizers. There will even be a photo booth for capturing memories of this fabulous evening. Must be 21 to attend this class!

    Menu: eggroll cups with sake bomb, chicken pineapple skewer with spicy pineapple drink, everything bagel truffle on pita with black and tan, smoked salmon mascarpone roll with a lemon martini, shrimp cocktail shooter with margarita, and blueberry brie crepe crostini with a blueberry mojito

  • Summer Citrus Seafood Date Night

    Friday, June 15
    Summer Citrus Seafood Date Night
    Time: 5:30p
    Cost: $100/couple
    Chef: Aimee Blume

    Spice up your Friday night routine with this refreshing date night. It will be worth your time to “squeeze” this in your calendar! Limited cash bar available.

    Menu: Mixed salad with blood orange vinaigrette, blackened salmon and shrimp with lemon beurre blanc, quinoa salad with grapefruit, and flourless orange-almond cake

  • Cooking with Dad – Dinner with the Schmucks

    Tuesday, June 19
    Cooking with Dad – Dinner with the Schmucks
    5:30p
    Cost: $55/person
    Chef: April Boeke with Culinary Innovations and her dad, Stan Schmuck

    Get Dad all fired up to cook with a menu you’ll love to make together. Chef April has selected a menu of mouthwatering favorites that are as fun to prepare as they are to eat. And her dad will be sure to add flavor to the evening! Limited cash bar available.

    Menu: Guinness beer nuts and smoked shrimp, smoked salmon salad, grilled cabbage with bacon, smoked cauliflower, twice baked sweet potatoes, and smoked bourbon bacon apple crisp with Bailey’s ice cream

     

  • Kids Class – All Jarred Up! (recommended ages 9 and up)

    Call to check availability
    Wednesday, June 20
    Kids Class – All Jarred Up! (recommended ages 9 and up)
    Time: 1:30p – 3:00p
    Cost: $35/person
    Chef: Holly Duncan with Culinary Innovations

    Jar foods are the fad these days. How fun to create fun foods in a fun fashion. Participants will eat their creations as well as take one of each home.

    Limited to twelve students.

    Menu: jar salad, jar soup and jar cookies

    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.

  • Welcome Summer with Scott

    Thursday, June 21
    Welcome Summer with Scott
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik with Sauced! and The Ballroom at Sauced!

    Summer is officially here and Scott has planned a summer kickoff menu with everything fresh and colorful! This menu is sure to get you in the summertime spirit! Limited cash bar available.

    Menu: summer avocado corn and shrimp soup, tuna nicoise, and blueberry parfait

  • Kids Taco Tuesday (recommended ages 7 and up)

    Call to check availability
    Tuesday, June 26
    Kids Taco Tuesday (recommended ages 7 and up)
    Time: 11:30a to 1:00p
    Cost: $35/person
    Chef: Julia Knight and Kelsea Parker with Thyme in the Kitchen

    Let’s give your child something to “taco” about with this interactive class: taco-bout awesome!!   Limited to twelve students.

    Menu: homemade guacamole, salsa, beef tacos and fried ice cream cake

    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.

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