Cooking Classes

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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.

Showing 1–16 of 22 results

  • Decadent Dinner

    Call to check availability
    Wednesday, February 21
    Decadent Dinner
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik of Sauced! and The Ballroom at Sauced!

    Complex, beefy, buttery, oozing with juices, and packed with flavor….it’s hard to get more decadent than beef Wellington! Scott has once again created a menu for a not-to-be-missed delicious dinner. Limited cash bar available.

    Menu: smoked lobster salad with mustard vinaigrette, beef Wellington, asparagus bouquet, Russian potato, and poached pears with chocolate sauce

  • Dough-Re-Mi

    Call to check availability
    Thursday, February 22
    Dough-Re-Mi
    Time: 5:30p
    Cost: $45/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: homemade pretzels, homemade pizza dough with variety of toppings, bacon infused cinnamon rolls and homemade peanut brittle

  • Lunch and Learn – Profile/Keto/Gluten-free/Paleo/Healthy

    Kids cooking summer 2017Call to check availability
    Friday, February 23
    Lunch and Learn – Profile/Keto/Gluten-free/Paleo/Healthy
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke of Culinary Innovations by April

    We all want to have a healthier diet. Whether you are following Profile, Ketogenic, Paleo, or Gluten-free program – you can feel restricted or bored with your menu options. Let Chef April help you thru the maze and teach you how to keep variety and flavor in your diet program

    Menu: salad with homemade vinaigrette, turkey sausage stuffed peppers with zoodles and lots of tips and tricks!

  • Real Ramen

    Call to check availability
    Saturday, February 24
    Real Ramen
    Time: 11:30a
    Cost: $35/person
    Chef: Aimee Blume

    Find out why everyone is talking about ramen! We’ll make our own homemade pork and chicken broth for this amazing afternoon lunch.

    Menu: sesame-scented salad with pickled cucumbers, spinach and pea shoots, imported ramen noodles with homemade broths, sliced roasted pork, topped with a slew of fresh vegetables

  • Weeknight Wiz

    Call to check availability
    Monday, February 26
    Weeknight Wiz
    Time: 5:30p
    Cost:$40/person
    Chef: Holly Duncan with Culinary Innovations

    Baked on a single sheet pan, these meals are easy to prepare and clean up. Quick, easy and delicious are what we all want for weeknight dinners.

    Menu: One pan roasted pork tenderloin with sweet potatoes, pears and apple; one pan Greek chicken with roasted vegetables, one pan garlic parmesan vegetables with kielbasa sausage, garlic roasted salmon and Brussel sprouts, and sheet pan Philly cheesesteaks

  • Yummy, Yummy, I’ve Got Veggies in My Tummy!

    Monday, March 5
    Yummy, Yummy, I’ve Got Veggies in My Tummy!
    Time: 6:00p
    Cost: $40/person
    Chef: Annie Leslie

    Want to eat more veggies, but tired of your boring recipes? Chef Annie will share brilliant ways to sneak veggies into your meals so even the pickiest eaters won’t complain. These are all great weeknight meals and good as leftovers…and yummy for all ages!

    Menu: (Carrot) cake pancakes, buffalo chicken casserole (spaghetti squash), gooey (butternut squash) mac and cheese, and decadent (black bean) chocolate cupcakes.

  • Lunch and Learn – Plants Are My Friend

    Tuesday, March 6
    Lunch and Learn – Plants Are My Friend
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Susannah Dickman, Certified Food for Life Instructor

    Are you are curious about a whole-food, plant-based diet or looking for delicious new recipes? Susannah will share these healthy plant-based salads using quinoa and low fat homemade salad dressings.

    Menu: Broccoli salad with mayonnaise substitute, and chickpea salad with orange miso dressing

  • Easter Baking

    Call to check availability
    Tuesday, March 6
    Easter Baking
    Time: 5:30p
    Cost: $40/person
    Chef: Holly Duncan with Culinary Innovations by April

    Every holiday meal needs a showstopper dessert to top off the celebration. Whether you do Easter brunch, lunch or dinner, Chef Holly has a mouthwatering selection for you to choose from for your Easter celebration.

    Menu: banana pudding cheesecake, strawberry dream cake, best-ever carrot cake, lemon sherbet cupcakes with buttercream frosting and strawberry mini tarts

  • Classic French

    Call to check availability
    Thursday, March 8
    Classic French
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik with Sauced! and The Ballroom at Sauced!

    We may not be fluent in French, but we’re totally fluent in French food! Join Scott as he teaches this classic French dinner that is sure to impress! Limited cash bar available.

    Menu: French onion soup, stuffed chicken cordon bleu, Provencal vegetables tian, potatoes Anna le fromage and crème brulee  

  • Lunch and Learn – Fun Food Friday

    Call to check availability
    Friday, March 9
    Lunch and Learn – Fun Food Friday
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Join our lovely Chef April for this for this light and lively lunch!

    Menu: blueberry feta salad with citrus poppy vinaigrette, salmon lettuce wrap and strawberry lime spritzer

  • Sous Vide Steak and Frites Night

    easy weaknigh dinnerCall to check availability
    Friday, March 9
    Sous Vide Steak and Frites Night
    Time: 6:00p
    Cost: $50/person
    Chef: Aimee Blume

    Flap steak doesn’t have a pretty name, but it will change your life, especially when cooked Sous Vide. We’ll use the Sous Vide cooker to prepare this amazing cut of meat, which is like the best part of a ribeye but without the fat. This class is perfect for those thinking of buying a Sous Vide, or needing new ideas to use it. Limited cash bar available.

    Menu: Sous Vide pickled beet salad with goat cheese and arugula, Sous Vide steak, European style crispy frites, and Sous Vide peaches and brandy

  • Basic Basics

    Saturday, March 10
    Basic Basics
    Time: 10:30a to 1:30p
    Cost: $75/person
    Chef: Aimee Blume

    In this three-hour hands-on basic class, you’ll learn to use a chef’s knife and practice some of the most used culinary techniques! Included will be how to bread and pan fry, how to sauté meat, make vinaigrette dressing, make homemade bread and various sauces, such as pan reductions sauce, tomato sauce, a roux and white sauce. This popular class is limited to 8 students.

    Menu: Mixed salad with sherry vinaigrette, eggplant parmesan, focaccia, and chicken marsala with rosemary potatoes

  • Lunch and Learn – Pi (π) Day!

    Call to check availability
    Wednesday, March 14
    Lunch and Learn – Pi (π) Day!
    Time: 12:00p to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Because everyone should celebrate this mathematical holiday, come join Chef Aimee for a fabulous π lunch with quick and easy pies using refrigerated pastry doughs!

    Menu: Greek spinach and feta pi in phyllo dough, Welsh “pastie” pi with ground beef, and peach-almond empanadas pis.

  • March Madness

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    Thursday, March 15
    March Madness
    Time: 6:00p
    Cost: $45/person
    Chef: Patti McCrory, Professor Emeritus, University of Evansville

    It’s March Madness, and Patti is cooking up spheres of goodness! Limited cash bar available.

    Menu: spinach and artichoke dip with “basket” of corn chips, fried oyster atop mixed greens, New Orleans inspired BBQ shrimp with parmesan grits, and blackberry dessert

     

  • Lunch and Learn – You Ain’t No Spring Chicken

    Friday, March 16
    Lunch and Learn – You Ain’t No Spring Chicken
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Young and young at heart will love this spring thyme menu!

    Menu: Spring quinoa salad, crisp spring chicken, and spring strawberry pie

  • Mexican-Style Seafood Date Night

    Call to check availability
    Friday, March 16
    Mexican-Style Seafood Date Night
    Time: 5:30p
    Cost: $110/couple
    Chef: Aimee Blume

    Mexico has a long coast line, and for all the ground beef enchiladas and chicken-on-the-beach we eat at Mexican restaurants here, seafood cuisine in Mexico is vibrant and varied. Join Chef Aimee for this delicious date night Mexican-style. Limited cash bar available.

    Menu: Sopa de Camaron, shrimp tortilla soup, cod Vera Cruz style with charred salsa of roasted chiles, peppers and tomatoes, served with garlic rice and avocado salad, and spiced apple empanadas.

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