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.

  • Dough-Re-Mi

    Call to check availability
    Friday, November 16
    Dough-Re-Mi           
    Time: 6:00p
    Cost: $50/person
    Chef: Jim Johnson

    Jim is a KCBS master barbecue teacher and highly decorated barbecue pit master; he’s taught barbecue classes around the world and many here at Thyme in the Kitchen. But did you know that Jim knows dough?? YES! Learn to make amazing pizza dough that will top any restaurant in town, and better-than-the-mall pretzels! You’ll be sure to be singing for more! Dough, a dear, a dough-baking dear: Re, a drop of peanut brittle, Mi, I want more pizza….Limited cash bar available.

    Menu: salad with homemade vinaigrette, homemade pizza dough with variety of toppings, homemade pretzels, bacon infused cinnamon rolls and homemade peanut brittle

  • Aihua (i-o-wa) Shopping & Cooking

    Saturday, November 17
    Aihua (i-o-wa) Shopping & Cooking
    11:00a – Meet at Aihua (1624 N Green River Road, Evansville IN 47715)
    12:30p – 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! With Chef Aimee’s expertise you can learn how to incorporate exotic ingredients into your Thanksgiving side dishes.

    Menu: white and wild rice salad with “flower” shitake, beech and enoki mushrooms, roasted cassava, butternut squash with Thai red curry (contains peanuts), and chipotle macaroni and cheese with chorizo and queso fresco

  • Whew, It’s Wednesday

    Wednesday, November 28
    Whew, It’s Wednesday
    Time: 6:00p
    Cost: $45/person
    Chef: Patti McCrory, Professor Emeritus, University of Evansville

    You survived Thanksgiving, Black Friday, Small Shop Saturday, Sunday Fun-day, Cyber Monday, Giving Tuesday. Now it’s time to unwind and replenish your brain, body and soul. Exhale and enjoy as we kick back to make some remarkable dishes that all have a backstory. Pamper yourself a bit so you are ready to pamper others this holiday season. Limited cash bar available.

    Menu: Caesar salad (an American classic from Mexico), shrimp Arnaud (from the legendary New Orleans restaurant), a hot brown (from Louisville’s Brown Hotel) and a Lane cake (southern coconut bourbon cake from Alabama)

  • It’s About That Braise

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    Monday, November 26
    It’s About That Braise
    Time: 6:00p
    Cost: $45/person
    Chef: Aimee Blume

    There’s nothing more appetizing than coming home to the aroma of meat braising until ultra-tender. We love this hands-off method of slow simmering because it’s economical, easy and yields amazing results. Chef Aimee will share her favorites!

    Menu: baby kale salad with feta cheese and fruit, braised chicken with cabbage and bacon, honey-spice braised carrots, and apple pie bread pudding

  • Delicious Delightful December Brunch

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    Sunday, December 2
    Delicious Delightful December Brunch
    Time: 11:30a
    Cost: $35/person
    Chef: Aimee Blume

    Family or friends coming for Christmas? Here are a few easy delicious breakfast dishes you can whip up quickly to delight your guests!

    Menu: Mexican bacon and chorizo breakfast ring, home fries with onion, cinnamon and pecan baked French toast casserole and fruit salad with honey citrus syrup

  • Holly-day Treats

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    Monday, December 3
    Holly-day Treats
    Time: 5:30p
    Cost: $38/person
    Chef: Holly Duncan with Culinary Innovations

    The best way to spread Christmas cheer is by giving people what they want: delicious treats! Chef Holly’s Christmas sweets will satisfy even they crankiest Christmas Grinches. If you are in the need of a last-minute gift, these delicious treats are also Santa approved!

    Menu: Peanut butter balls, Christmas crack, mini butter tarts, Christmas morning scones, and rum ball cake

  • Lunch and Learn – Lunch on the Go

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    Friday, December 7
    Lunch and Learn – Lunch on the Go
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    During such a busy time of year it is very tempting to go to the drive thru for lunch or mid-day breaks. Chef April will show you that with just a little planning, you can have “real” lunches prepared and ready to go. This class is for you if you are looking for better food choices to eat while on the go or a way to add fun to your lunch box.

    Menu: Salad in a jar, sandwich skewers, and churro sugared nut mixture

  • Holiday Appetizers and Cocktails

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    Monday, December 10
    Holiday Appetizers and Cocktails           
    Time: 5:30p
    Cost: $50/person
    Chef: Holly Duncan with Culinary Innovations

    Start your holiday party in the most delicious way with these Christmas appetizers. Served along side a tasty Christmas cocktail, these easy eats are perfect for a finger-food-only gathering, or as the kick-off to a full holiday meal. Cocktails available from the limited cash bar will include hot apple cider whiskey, blood orange cocktail, and white sangria.

    Menu: Baked goat cheese nest with honey & thyme, puff pastry beef bites, antipasto skewers with spicy sausage, Caesar salad spears, crab cake minis, cranberry cream cheese bites and real mini eclairs.

  • Cookies For Rookies

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    Thursday, December 13
    Cookies For Rookies
    Time: 3:00p to 4:30p
    Cost: $35/person
    Chef: April Boeke with Culinary Innovations

    If you covet glossy, perfectly iced sugar cookies, but never felt like your pastry skills were quite on par with doing it yourself, Chef April can help. Class will start with making and baking simple, smooth and delicious sugar cookies, then teach how to make and use royal icing. You will flood and outline your cookies to create one-of-a-kind cookies for all your holiday gatherings. Each student will decorate and take home three completed holiday cookies. Chef April will also demo and let you try your hand at using a cookie press. Light snack available.

  • Cookies For Rookies

    Call to check availability
    Thursday, December 13
    Cookies For Rookies
    Time: 5:30p
    Cost: $40/person
    Chef: April Boeke with Culinary Innovations

    If you covet glossy, perfectly iced sugar cookies, but never felt like your pastry skills were quite on par with doing it yourself, Chef April can help. Class will start with making and baking simple, smooth and delicious sugar cookies, then teach how to make and use royal icing. You will flood and outline your cookies to create one-of-a-kind cookies for all your holiday gatherings. Each student will decorate and take home four completed holiday cookies. Chef April will demo and let you try your hand at using a cookie press. We will also have an appetizer tray for you to snack on during class.

  • Hogwarts Christmas

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    Friday, December 14
    Hogwarts Christmas
    Time: 6:00p
    Cost: $55/person
    Chef: Aimee Blume

    Celebrate as if in the wizarding world of Harry Potter! Potterheads can scarf down some of Harry’s favorites in this Hogwarts Christmas feast. Trivia questions scattered throughout the night with a prize for winner! Includes complementary tasting of butterbeer and unicorn blood. Limited cash bar available.

    Menu: salad with balsamic and port reduction dressing, dry mustard-rubbed turkey breast with red currant sauce, roast potatoes, buttered peas with sage, sticky toffee pudding, chocolate frogs, cocktails of unicorn blood and butterbeer.

  • European Treats

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    Saturday, December 15
    European Treats
    Time: 9:00a
    Cost: $35/person
    Chef: Julia Inzhirov with Julie’s Just Desserts

    We are thrilled to welcome Julia Inzhirov to our kitchen! Julie was born in Moldova and moved to the United States in 2005 when she was in elementary school. Her enduring love of baking intricate European desserts has led her to create a home-based business, creating edible works of art as beautiful as they are delicious. Her popular macarons can now be found at River Kitty Café. Julie is ready to share her knowledge and passion with you in this hands on class! Join us as we use puff pastry to create delightful treats.

    Menu: Stuffed cream horns and Russian tarts

  • Feast of Seven Fishes – La Vigilia di Natale

    Monday, December 17
    Feast of Seven Fishes – La Vigilia di Natale
    Time: 6:00p
    Cost: $55/person
    Chef: Aimee Blume

    The Feast of Seven Fishes is a traditional Italian celebration practiced on Christmas Eve. It’s a seven course meal and contains seven different seafood items with no meat or dairy (dates from Roman Catholic custom of abstinence from meat and dairy products on the eve of Christmas). Italian roots or not, this meal will celebrate the sea and provide a connection to Italy! Limited cash bar available.

    Menu: smoked clam dip in celery sticks, lox, cucumber, and capers on Wasa crackers, sashimi tuna and avocado poke salad with tortilla chips, salad Nicoise with tuna, pasta with shrimp in garlic-lemon sauce, mini crab cakes with dilly mustard on spinach, and bronzed salmon with roasted zucchini

  • Christmas Dinner

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    Tuesday, December 18
    Christmas Dinner
    Time: 5:30p
    Cost: $55/person
    Chef: April Boeke with Culinary Innovations by April

    The holidays just aren’t the holidays without a feast full of beautiful and delicious recipes to share. Christmas dinner is the time for a showy main dish. Chef April has put together a menu of her favorite classic dishes. Limited cash bar including hot buttered rum cocktail.

    Menu: Christmas dinner salad, prime rib roast, maple roasted Brusssel sprouts with bacon, twice baked sweet potatoes, and sticky toffee pudding cake

  • Brunch and Munch

    Friday, December 21
    Brunch and Munch
    Time: 9a to 10:30a
    Cost: $35/person
    Chef: Holly Duncan with Culinary Innovations

    Hands down, brunch is my favorite meal….and holiday season brunches with family and friends are the best! To spread the love and joy of the season, Chef Holly has rounded up some of her favorite brunch foods to munch and enjoy!

    Menu: mozzarella prosciutto with quail egg on pesto toast, maple bacon sweet potato hash, holiday bourbon punch and cherry Danish candy cane

  • Kids New Year’s Eve Celebration (recommended ages 8 years and up)

    Kids Cooking Class, Evansville INCall to check availability
    Thursday, December 27
    Kids New Year’s Eve Celebration (recommended ages 8 years and up)
    Time: 11:00a to 12:30p
    Cost: $35/person
    Chefs: Julia Knight and Kelsea Parrish with Thyme in the Kitchen

    Who’s ready to party like it’s 2019? One of the best part of staying up late on New Year’s Eve is enjoying late night snacks. In this hands-on kids class, we will even have a mock countdown to midnight and blow the edible party horns!

    Menu: pigs in a blanket, tortilla rollups, puppy chow, and edible party horns

    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.

  • Wine and Cheese Pairing for Your Party

    Thursday, December 27
    Wine and Cheese Pairing for Your Party
    Time: 5:30p
    Cost: $50/person
    Chef: Aimee Blume

    Great wine and cheese pairings can be the hit of a party by showcasing the wine and cheese at their best. Chef Aimee will guide you through the complex varieties to select the best combinations. We know you will love these pairs! Wine pairings offered with cash bar.

    Menu: Chevre cheese with olive tapenade, basil and arugula with Sauvignon Blanc, Flaming Mexican Panela cheese with poblano/lime relish with Pinot Grigio, Red fox aged red Leicester with bacon maple jam with Pinot Nior, baked brie with apple topping with Gewurtztraiminer from Washington, and Gorgonzola and mascarpone with walnuts and honey with Tawny Port

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