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.

  • Beet the Heat

    Thursday, August 2
    Beet the Heat
    Time: 6:00p
    Cost: $39/person
    Chef: Aimee Blume

    Don’t let the summer heat get you down….it’s thyme to beet the heat! Learn new ways to use this delicious and nutritious vegetable that will be so tasty you’ll forget it has so many health benefits.

    Menu: beet and goat cheese microgreen salad, Borscht, a root vegetable medley with porcini roasted chicken breast, and beet chocolate cake

  • Girls Night Out! Appetizer Math

    Call to check availability
    Wednesday, July 18
    Girls Night Out! Appetizer Math
    Time: 5:30p
    Cost: $50/person
    Chef: Scott Schymik of Sauced! and The Ballroom at Sauced!

    One appetizer + one cocktail = one good summer evening!
    Seven appetizers + many cocktails = one fantastic summer evening!
    Seven appetizers from the sensational Scott Schymik + cocktails from the best Bokeh bartenders = Greatest GNO ever!!

    Menu: Pickled shrimp cocktail with creamy spinach dip, Greek salad sandwiches, bacon wrapped cherry peppers, beef tenderloin summer rolls, lemon rosemary potato salad, Caesar salad deviled eggs, and summer fruit skewer with vanilla mousse. Cocktails available with limited cash bar.

  • Girls Night Out! Appetizer Math

    Call to check availability
    Thursday, July 19 (repeat of July 18 class)
    Girls Night Out! Appetizer Math
    Time: 5:30p
    Cost: $50/person
    Chef: Scott Schymik of Sauced! and The Ballroom at Sauced!

     

    One appetizer + one cocktail = one good summer evening!
    Seven appetizers + many cocktails = one fantastic summer evening!
    Seven appetizers from the sensational Scott Schymik + cocktails from the best Bokeh bartenders = Greatest GNO ever!!

    Menu: Pickled shrimp cocktail with creamy spinach dip, Greek salad sandwiches, bacon wrapped cherry peppers, beef tenderloin summer rolls, lemon rosemary potato salad, Caesar salad deviled eggs, and summer fruit skewer with vanilla mousse. Cocktails available with limited cash bar.

     

  • Farmer’s Market Finds

    Call to check availability
    Saturday, July 21
    Farmer’s Market Finds
    Time: 1:00p
    Cost: $35/person
    Chef: Aimee Blume

    The Franklin Street Bazaar and other local farmer’s markets are overflowing with a plethora of local fruits and vegetables. We’ll show you new ideas to use whatever is freshest from the market this week. Visit the Bazaar, then join us for the afternoon!

    Menu: sautéed herb crusted chicken breast with a collection of fabulous vegetables found at the Farmer’s Market, and fruit tart or cobbler for dessert depending on what’s available at the market

  • Kids Shark Week Sharktacular (recommended ages 5 and up)

    Call to check availability
    Monday, July 23
    Kids Shark Week Sharktacular (recommended ages 5 and up)
    Time: 12:30p to 2:00p  OR  2:30p to 4:00p
    Cost: $35/person
    Chef: Holly Duncan of Culinary Innovations

    Calling all fans of Shark Week! It’s the start of summer’s eagerly-awaited TV week! Chef Holly will guide kids through foods focused on one of the oceans most fascinating creatures. Class is limited to twelve students.

    Menu: Ocean lemonade, shark tooth party snacks, sub-marine sandwiches, and shark ocean pudding 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

  • Kids Taco Tuesday (recommended ages 7 and up)

    Call to check availability
    Tuesday, July 24
    Kids Taco Tuesday (recommended ages 7 and up)
    Time: 11:30a to 1:00p
    Cost: $35/person
    Chef: Julia Knight and Kelsea Parrish 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

  • Lunch and Learn – Pesto Party

    Call to check availability
    Wednesday, July 25
    Lunch and Learn – Pesto Party
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Do you have a basil plant that is going crazy, or see beautiful basil at your local farm stand? Chef Aimee will make a batch of classic basil pesto and share multiple ways to use it for this pesto party lunch!

    Menu: green salad with roasted garlic and basil dressing, linguine pesto pasta and grilled turkey breast with provolone and sundried tomato sandwich

  • Brunch and Learn – Hakuna Mimosa

    Friday, July 27
    Brunch and Learn – Hakuna Mimosa
    Time: 10:00a to 11:00a
    Cost: $20/person
    Chef: April Boeke of Culinary Innovations by April

    The perfect start to your day is a scrumptious brunch! Join us and enjoy this flavorful brunch!

    Menu: pimento cheese deviled egg, Spanish potato omelet, spiced banana chocolate muffins, and mimosa floats

  • Christmas in July!

    Call to check availability
    Saturday, July 28
    Christmas in July!
    Time: 10:00a to 11:30a
    Cost: $30.00/person
    Chef: Sherry Parker, Certified Integrative Nutrition Health Coach

    Have you begun the countdown to Christmas?? Maybe you’ve already listened to your favorite holiday tune?!? OR maybe you just don’t have time to attend a baking class in December? It’s Christmas in July at Thyme in the Kitchen. Join Sherry as she shares tricks to making indulgent holiday treats that will leave you feeling not so guilty. These delicious crowd-pleasers are made without refined sugar or flour, so they are nutritious enough to keep you in your swim suit!

    Menu: raspberry thumbprint cookies, apple cinnamon breakfast bars, pumpkin muffins, cranberry walnut oatmeal cookies, and homemade peppermint mocha coffee creamer (since it’s hot, we will make iced peppermint mochas)

  • Kids Two Day Camp (recommended ages 9 years and up)

    Call to check availability
    Monday, July 30 and Tuesday, July 31
    Kids Two Day Camp (recommended ages 9 years and up)
    Time: 1:00p to 2:30p each day
    Cost: $55/person for two day camp
    Chef: Holly Duncan of Culinary Innovations

    Great things come to those who wait….and this menu is all about waiting until Tuesday to eat what you make on Monday. Everything in this special two-day kid’s camp will be prepared and prepped on day 1 and left to rise, rest, or marinate overnight. Day 2 will be bake and eat day! Students will learn to work with yeast, the science of marinades and basic kitchen skills. Limited to twelve students.

    Menu: Artisan yeast bread, overnight oats, twenty-four hour marinated chicken, and overnight cinnamon rolls

    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

  • Kids Class – Sushi!! (Recommended ages 9 years and up)

    Monday, August 6
    Kids Class – Sushi!! (Recommended ages 9 years and up)
    Time: 11:00a to 12:30p   OR   1:15p to 2:45p
    Cost: $38/person
    Chef: Alex Munoz of Kanpai, CKB and Jayson Munoz Caters

    It’s always exciting to have Jayson (of Kanpai, CKB, and Jayson Munoz Caters) in our kitchen, and now we are doubly excited as his wife, Alex Munoz, joins us to create this fantastic sushi class just for tweens and teens. Kids will learn how to make and roll their own basic sushi rolls, as well as create their own roll with their favorite ingredients.

    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

  • Secrets of Great Sushi

    Call to check availability
    Monday, August 6
    Secrets of Great 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 the secrets of sushi rice preparation, basic rolling techniques, 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

  • Lunch and Learn – Taco Tuesday

    Call to check availability
    Tuesday, August 7
    Lunch and Learn – Taco Tuesday
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Taco Tuesday is a classic and weekly holiday everyone should celebrate! During this fun and funky lunch and learn, Chef Aimee will be showing you how to make your next Taco Tuesday a total knockout! Let’s Taco Tuesday together!

    Menu: Chorizo taco, potato and poblano tacos and garlic-shrimp tacos

  • The 6 Bs (Bourbon, Beer, Brats, Bacon, Burgers and Bailey’s)

    Call to check availability
    Thursday, August 9
    The 6 Bs (Bourbon, Beer, Brats, Bacon, Burgers and Bailey’s)
    Time: 6:00p
    Cost: $50/person
    Chef: Holly Duncan, Culinary Innovations

    Who knew all our favorites begin with the letter B! If these are your favorites, then this is the place to BE! Everything is better with bacon, bourbon and beer…especially burgers and brats! Add Bailey’s and anyone would BE happy to BE here for the B foods! Limited cash bar.

    Menu: peach caprese stacks with bourbon balsamic reduction, beer brats with pineapple salsa and bacon jam, sweet bourbon burger with onion straws, and Guinness chocolate mousse cake with Bailey’s whipped cream

  • Lunch and Learn – Just Peachy

    Call to check availability
    Friday, August 10
    Lunch and Learn – Just Peachy
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke, Culinary Innovations by April

    This lunch with leave you feeling just peachy about this delicious, locally grown fruit!

    Menu: Peach chipotle chicken tacos, fresh peach salsa with pita chips, and brown sugar peach crumble pie

  • Fresh Mediterranean Summer Festival

    Call to check availability
    Wednesday, August 15
    Fresh Mediterranean Summer Festival
    Time: 6:00p
    Cost: $40/person
    Chef: Karla Senior, Emile Henry in-house Chef

    We are very excited to welcome Chef Karla, a graduate of the French Culinary School in New York, back to our kitchen. Her knowledge and passion for food has made her one of our most popular chefs! This summer menu will be sure to please! Limited cash bar available.

    Menu: roasted red pepper soup, rustic tomato tart, chicken tagine with summer squash, bell pepper, onion, chickpeas and spinach, seasoned couscous, zucchini gratin, and chocolate roll cake with mix berry compote

  • Endless Pasta-bilities

    Shrimp Scampi for an Evansville Girls Night Out
    Friday, August 17
    Endless Pasta-bilities
    Time: 5:30p
    Cost: $50/person
    Chef: Aimee Blume

    There is NOTHING like homemade pasta! Making fresh pasta may seem intimidating, but Chef Aimee will let you try your hand at homemade pasta. This class will include some hands on pasta rolling and cutting. Take your pasta game to a new level! Limited cash bar available.

    Menu: green salad with shallot tarragon vinaigrette, fresh pasta with shrimp alfredo sauce, green peas and mushrooms, and lemon chiffon parfait

  • Farmer’s Market Finds

    Saturday, August 18
    Farmer’s Market Finds           
    Time: 12:00 noon
    Cost: $35/person
    Chef: Aimee Blume

    The Franklin Street Bazaar and other local farmer’s markets are overflowing with a plethora of local fruits and vegetables. We’ll show you new ideas to use whatever is freshest from the market this week. Visit the Bazaar, then join us for the afternoon!

    Menu: sautéed herb crusted chicken breast with a collection of fabulous vegetables found at the Farmer’s Market, and fruit tart or cobbler for dessert depending on what’s available at the market

  • After School Kids Class – Fill the Cookie Jar (recommended ages 7-12 years old)

    kids cooking class, baking
    Monday, August 20
    After School Kids Class – Fill the Cookie Jar (recommended ages 7-12 years old)
    4:00p – 5:30p
    Cost: $35/person
    Chef: Holly Duncan, Culinary Innovations

    Measuring, stirring, mixing, baking, and frosting; that’s what is on the menu for today’s after school special kid’s class. Chef Holly will lead the class as they make and eat the classic snack of milk and cookies!

    Menu: chocolate chip cookie, snickerdoodle cookie, sugar cookie with buttercream icing and milk

    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

  • Appetizer Math (repeat of July class)

    Call to check availability
    Wednesday, August 22
    Appetizer Math (repeat of July class)
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik, Sauced! and The Ballroom at Sauced!

    One appetizer + one cocktail = one good summer evening!

    Seven appetizers + many cocktails = one fantastic summer evening!

    Seven appetizers from the sensational Scott Schymik + cocktails from the best Bokeh bartenders = Terrific TK times too tremendous to miss

    Menu: Pickled shrimp cocktail with creamy spinach dip, Greek salad sandwiches, bacon wrapped cherry peppers, beef tenderloin summer rolls, lemon rosemary potato salad, Caesar salad deviled eggs, and summer fruit skewer with vanilla mousse. Cocktail pairings available with limited cash bar.

  • Lunch and Learn – Crazy for Calzones

    Call to check availability
    Friday, August 24
    Lunch and Learn – Crazy for Calzones
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke, Culinary Innovations by April

    Calzones are surprisingly easy to make and taste SO good! Chef April will give you the tips and tricks to recreate this favorite at home!

    Menu: fresh summer tortellini salad, Caprese calzone, and melon salad

  • Date Night – Go Pig or Go Home!

    Friday, August 24
    Date Night – Go Pig or Go Home!
    Time: 5:30p
    Cost: $100/couple
    Chef: Aimee Blume

    Chef Aimee is going hog wild tonight with this amazing menu! Bring your date, your appetite and get ready for a feast like no other! Limited cash bar available.

    Menu: pork shoulder long roasted in banana leaf package, homemade baked beans, sweet and sour vinegar slaw, cornbread, mac and cheese, and chocolate peanut butter sheet cake

  • Lunch and Learn – Go Greek!

    Monday, August 27
    Lunch and Learn – Go Greek!
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    As we head toward the end of summer, let’s take a quick virtual trip to the Greek Isles for a fun lunch!

    Menu: Greek salad with homemade lemon, mint and oregano dressing, pita bread, and spinach pie in buttery phyllo pastry. 

  • Girls Night Out – Tequila!

    Wednesday, August 29
    Girls Night Out – Tequila!
    Time: 5:30p
    Cost: $50/person
    Chef: Holly Duncan, Culinary Innovations

    Because tequila is NOT just for cocktails! Limited cash bar (including margaritas) available.

    Menu: tequila blueberry salad, tequila scallop shooter, tequila lime chicken with mango salsa, tequila coleslaw and margarita cake

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