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.

  • Lunch and Learn – Don’t Be A Chicken

    Call to check availability
    Friday, February 21
    Lunch and Learn – Don’t Be A Chicken
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Are you bored with your weeknight go-to chicken recipes? Don’t be a chicken to try some new ideas, such as this delicious chicken lunch.

    Menu: lemon chicken with sautéed squash and brownies with chocolate mocha icing

  • Date Night – Greek Feast

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    Friday, February 21
    Date Night – Greek Feast
    Time: 5:30p
    Cost: $100/couple
    Chef: Aimee Blume

    Spend an entertaining evening in the kitchen with your partner creating a feast befitting Greek gods and goddesses. Join Chef Aimee in preparing this part hands-on Greek feast, learn to roll your own grape leaves, and make dessert nut cigars.

    Menu: yaprakia (stuffed grape leaves), spanakopita, salad, moussaka, and dessert nut cigars

  • A Day in the Kitchen – Cajun

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    Saturday, February 22
    A Day in the Kitchen – Cajun
    Time: 11:00a to 2:00p
    Cost: $75/person
    Chef: Aimee Blume

    Come over to the other side of the counter to master cooking in our special participation class. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. You will learn basic cooking skills as today’s hands-on class focuses on Cajun cooking. Class size is limited to eight people.

    Menu: Cajun crab dip, sausage and chicken gumbo with white rice, shrimp creole and cheese grits, king cake with cream cheese filling, and Bananas Foster

  • Lunch and Learn – Won’t Miss The Meat

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    Friday, February 28
    Lunch and Learn – Won’t Miss The Meat
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Do you want to incorporate meatless meals into your weeknight rotation? Are you abstaining from meat on Fridays for religious reasons? This menu will inspire you to create meals so that you will not miss the meat!

    Menu: Caesar salad, veggie lasagna with zucchini noodles, and strawberry basil lemonade

  • Three Week Basics Series

    Monday, March 2, 9, and 16
    Three Week Basics Series
    Time: 5:30p
    Cost: $150/person for all three classes
    Chef: April Boeke of Culinary Innovations

    There are certain basic foundations that every home cook should have in his or her repertoire;  skills, techniques and recipes you’ll turn to again and again, whether to serve family and friends, to make on Sunday for meals throughout the week, or to cook in no time flat on a busy weeknight.  In these three series classes, you’ll learn about basic cooking equipment and menu planning, knife skills, how to make the perfect vinaigrette, how to sear, sauté and roast meats and vegetables, create a pan sauce, and so much more.   In each session, students will learn how to master knife skills. An apron for you to take home is included in class cost.  Class size is limited, sign up early!

    Week 1 (March 2):  Knife skills, composed salad with vinaigrette , chicken, roasted veggies

    Week 2 (March 9): Knife skills, fish, pasta with sauce, pesto, basic dessert

    Week 3 (March 16):  Knife skills, sear protein, sautéed veggies, pan sauce, potato dish 

  • Lunch and Learn – Fusion Ramen

    Thursday, March 5
    Lunch and Learn – Fusion Ramen
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    This is NOT the 20-cent package of ramen noodles that was a staple in our college dorm rooms. Chef Aimee’s creativity will transform ramen noodles to an amazing medium-spicy dish. Learn techniques to create your own comforting ramen at home,

    Menu: ramen noodles in cumin-garlic broth with chorizo, roasted corn, poblano chile, tomato and fresh cheese.

  • Girls Night Out – Luscious Limoncello

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    Thursday, March 5
    Girls Night Out – Luscious Limoncello
    Time: 5:30p
    Cost: $50/person
    Chef: Holly Duncan with Culinary Innovations by April

    Limoncello is traditionally enjoyed as a digestivo, served in small, ice cold doses and sipped slowly to ease you into post-dinner contentment. However, Chef Holly is not traditional and has found ways to use this lemon liqueur in every course of this luscious class! Limited cash bar, including lemon drop martini.

    Menu: limoncello carrot salad, shrimp and lobster with limoncello cream sauce, limoncello parmesan broccoli, limoncello tiramisu  

  • “Seas” the Day

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    Friday, March 6
    “Seas” the Day
    Time: 5:30p
    Cost: $55/person
    Chef: Aimee Blume

    Carpe diem! Don’t miss this opportunity to discover the techniques of preparing superb seafood with the extraordinary Chef Aimee. We love having Aimee bring her creativity and talent to our kitchen! Limited cash bar available.

    Menu: salad with figs, nuts and creamy aged cheese in a blueberry vinaigrette, blackened salmon, roasted vegetables, shrimp in lemon cream sauce over egg fettuccine, and sticky toffee pudding

  • Cake Decorating – Create the Centerpiece

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    Saturday, March 7
    Cake Decorating – Create the Centerpiece
    Time: 9:30a
    Cost: $35/person
    Chef: Julia Inzhirov with Julie’s Just Desserts

    At birthdays and weddings, as well as on other more casual occasions, a cake is typically the centerpiece of the party. With Julie’s simple, rewarding techniques you too can become a cake decorator! Basic icing and decorating methods including cake leveling, icing smoothing and simple decorating ideas will make your homemade cake look like it was done by a pro! Julia will share how to put a creative spin on cakes almost too pretty to eat, and give you a chance to try your hand at your own mini cake.

    Menu: Chocolate cake for you to decorate

  • Lunch and Learn – Pollo Loco

    Tuesday, March 10
    Lunch and Learn – Pollo Loco
    Time: Noon to 1:00p      
    Cost: $20/person
    Chef: Aimee Blume

    It’s back!! These delicious Mexican favorites are back by popular demand!

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

  • Let’s Roll – Sushi!

    Tuesday, March 10
    Let’s Roll – Sushi!
    Time: 5:30p
    Cost: $50/person
    Chef: Logan Guerzini with Kanpai

    Logan returns to teach one of our most popular classes! This course is a hands-on class for anyone with a love for sushi! We will cover the fundamentals: shopping for ingredients, how to prepare the rice and dipping sauces, and basic rolling techniques. Then he’ll move on to sushi roll conception (ingredients that go well together) and how to present sushi for entertaining in your own home. Join us for a rolling good thyme! Limited cash bar available.

    Menu: assortment of create-your-own sushi rolls

  • Copper House Coming to Franklin!

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    Wednesday, March 11
    Copper House Coming to Franklin!
    Time: 5:30p
    Cost: $45/person
    Chef: Charisa Perkins of The Copper House

    Chef Charisa was one of our most popular chefs when she was with The Tin Man…now she is back as the owner of The Copper House, Franklin Streets soon-to-be-open new restaurant. We are so excited that Chef Charisa is coming to our kitchen to give you a preview of what might be on her menu. Limited cash bar available.

    Menu: crab salad, braised short ribs with creamy polenta, roasted cabbage with citrus, and citrus crème brûlée

  • Lunch and Learn – Spring Pasta

    Shrimp Scampi for an Evansville Girls Night OutCall to check availability
    Friday, March 13
    Lunch and Learn – Spring Pasta
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    You can almost taste spring in the air! Heavy comfort foods have taken a back seat to lighter fare designed to welcome longer days and warmer weather. Today’s lunch will celebrate the coming of spring!

    Menu: fresh green salad with homemade vinaigrette, shrimp pasta and garlic bread

  • Date Night – Surf and Turf

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    Friday, March 13
    Date Night – Surf and Turf
    Time: 5:30p
    Cost: $120/couple
    Chef: Aimee Blume

    Secure a win with these romantic date night dinner recipes from Chef Aimee. Skip the restaurant scene, learn new cooking tips, and take your taste buds to new levels of deliciousness. Limited cash bar available.

    Menu: salad with figs and walnuts, sous vide eye round with mushroom and port sauce, Porcini dusted roasted salmon, cabbage and leek au gratin, sweet potatoes, and affogato

  • Pi (π) Day!

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    Saturday, March 14
    Pi (π) Day!
    Time: 12:00p
    Cost: $35/person
    Chef: Aimee Blume

    Circumference over diameter?? Whatever it is, we know 3.14 is Pie Day! You don’t need to be a math geek to enjoy this class! Because everyone should celebrate this mathematical holiday, come join us for a fabulous π lunch! Chef Aimee will start these pot pies with savory homemade(!) crust.

    Menu: salad with light lemon vinaigrette, chicken alfredo pot pie and Philly steak pot pie

  • Are Leprechauns Real?

    Tuesday, March 17
    Are Leprechauns Real?
    Time: 5:30pm
    Cost: $45/person
    Chef: Aimee Blume

    St. Patrick’s Day is a day for anyone, Irish or not, to have fun and eat fabulous Irish fare. Come search for the leprechauns with Chef O’Blume. Limited cash bar including Irish whiskey and beer.

    Menu: Green salad with dill vinaigrette, shepherd’s pie with beef and lamb, soda bread with butter, and sticky toffee pudding

  • Lightened Up Classics

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    Wednesday, March 18
    Lightened Up Classics
    Time: 6:00p
    Cost: $45/person
    Chef: Annie Leslie

    Skip the guilt, but not the flavor with these lightened up classic dishes. Chef Annie will share ways to tweak our favorites so that we can enjoy these comfort foods with fewer carbs and calories. Limited cash bar available.

    Menu: bang bang shrimp, pasta carbonara, chicken cordon bleu and gooey chocolate brownies

  • Lunch and Learn – So Mushroom In My Heart For You!

    Friday, March 20
    Lunch and Learn – So Mushroom In My Heart For You!
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Chef April has so much love for mushrooms! You will leave with so mushroom in your heart for this healthy and delicious meatless meal.

    Menu: portobella mushroom burger with parmesan zucchini fries

  • Aihua (i-o-wa) Shopping & Cooking

    Saturday, March 21
    Aihua (i-o-wa) Shopping & Cooking
    10:00a – Meet at Aihua (1624 N Green River Road, Evansville IN 47715)
    11:30p – Class begins at Thyme in the Kitchen
    Cost: $45/person
    Chef: Aimee Blume

    Curious about Evansville’s largest international market but haven’t been inside? Or maybe you have been inside, but don’t know how to use many of the ingredients? We’ll start our class at Aihua (Green River Road and Morgan Avenue), take a tour and shop for ingredients for the class. We’ll meet back at Thyme in the Kitchen and Chef Aimee will begin cooking!

    Menu: Japanese udon noodle soup with pork, Egyptian beef and wheat stuffed eggplant with cilantro pesto, and Filipino pancit bihon noodles with chicken

  • Schymik’s Kitchen Scrumptious Surprises

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    Thursday, March 26
    Schymik’s Kitchen Scrumptious Surprises
    Time: 5:30p
    Cost: $60/person
    Chef: Scott Schymik

    Scott will surprise us with some of the most scrumptious dishes from his newest restaurant. Be prepared to be delighted! Limited cash bar available.

    Menu: to be determined

  • Kids Class – Spring Fling (Recommended ages 7+ years old)

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    Saturday, March 28
    Kids Class – Spring Fling (Recommended ages 7+ years old)
    Time: 9:30a to 11:00a
    Cost: $35/child
    Chef: Delaney Bond and Taylor Frantz with Thyme in the Kitchen

    Spring has sprung and we are ready to celebrate with a fun brunch just for kids! Class size is limited, so sign up early!

    Menu: bunny pancakes, celery snails, spring snack mix, dirt pudding with strawberry carrots, and pretty punch

    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.

  • Spring Sweets

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    Monday, March 30
    Spring Sweets
    Time: 5:30p
    Cost: $40/person
    Chef: Holly Duncan with Culinary Innovations by April

    Celebrate the new season with one or more of these sweet treats that make the most of spring fruit and fresh flavors. Whether covered in chocolate or filled with luscious strawberries or lemon, these incredible spring desserts are perfect for entertaining or a special treat.

    Menu: lemon lavender scones, Italian Easter cookies, strawberry cake with chocolate ganache and chocolate covered strawberries, and Easter lemon mini tarts

  • Lunch and Learn – Spring Salads

    Tuesday, March 31
    Lunch and Learn – Spring Salads
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Fresh ingredients and simple preparation make these salad recipes perfect for spring.

    Menu: spring buttermilk and chive salad with radish and peas, tarragon chicken salad on croissant

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