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.

  • Grande Cuisine

    Call to check availability
    Thursday, March 21
    Grande Cuisine
    Time: 5:30p
    Cost: $50/person
    Chef: Scott Schymik

    Scott’s going a little French on us this month…joignez-vous à nous pour ce dîner de grande  Limited cash bar available.

    Menu: sautéed cabbage Caesar, stuffed chicken haute savoy, fondant potato, bouquet of vegetables, and pots a la crème chocolate

  • Kids Breakfast

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    Monday, March 25
    Kids Breakfast (recommended ages 8+ years old)
    Time: 10:30p to noon
    Cost: $35/person
    Chef: Julia Knight and Kelsea Parrish with Thyme in the Kitchen

    Are you looking for simple ways for your kids to be independent? This class will teach them to make their own breakfast!

    Menu: Omelets in a bag, semi-homemade cinnamon rolls, and fruit skewers

    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.

  • Girls Night Out – Burlap to Diamonds

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    Wednesday, March 27
    Girls Night Out – Burlap to Diamonds
    Time: 5:30p
    Cost: $45/person
    Chef: Patti McCrory, Professor Emeritus, University of Evansville

    Ladies, this night is for you! We will take the everyday foods (burlap) and make them over-the-top amazing (diamonds). Limited cash bar including a special Dreams of Spring cocktail!

    Menu: Crab and avocado salad with red pepper and Japanese vinaigrette, caviar and grilled cheese sandwiches, beans and greens, and spiced dark chocolate cracker toffee

  • Spring Soiree

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    Thursday, April 4
    Spring Soiree           
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik with Sauced!

    With more sunlight-filled hours, we welcome Scott’s fresh menu with bright flavors. Limited cash bar available.

    Menu: Brussel sprout and leek salad, spinach lasagna roll, bacon wrapped pork tenderloin medallion with herbed onion cream, and caramelized orange crème brulee

  • Brunch and Learn – Easter Brunch

    Friday, April 5
    Brunch and Learn – Easter Brunch
    Time: 9:30a – 10:30a
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations

    Get a head start on Easter brunch with these crowd-pleasing recipes!

    Menu: Vegetable frittata, honey glazed ham, hot cross buns, and bunny fruit tray

  • Kids After School Special – No-Bake Snacks

    Tuesday, April 9
    Kids After School Special – No-Bake Snacks (recommended ages 8+ years old)
    Time: 4:00p to 5:30p
    Cost: $35/person
    Chef: Alex Munoz with Kanpai and Jayson Munoz Caters

    After a busy day at school, the first thing kids want is a snack boost! Alex will keep it simple, fun and delicious as kids personalize a variety of their own no-bakes into Easter shapes and decorate with icing and candy.

    Menu: no-bake cookies and no-bake granola

    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

  • Steakhouse Dinner

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    Tuesday, April 9
    Steakhouse Dinner
    Time: 6:00p
    Cost: $55/person
    Chef: Jayson Munoz with Kanpai and Jayson Munoz Caters

    There’s something about the phrase “steak dinner” that signifies equal parts luxury and delight. No messing around here! Jayson will show you how to recreate the steakhouse experience at home with this decadent menu. Limited cash bar available.

    Menu: Wasabi seared tuna, bread with pesto, chopped salad, sous vide filet, scallops over corn truffle puree, asparagus, and gourmet bread pudding

  • Lunch and Learn – Pollo Loco

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

    These delicious Mexican favorites are back by popular demand!

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

  • Cooking To The 3rd Degree

    Thursday, April 11
    Cooking To The 3rd Degree
    Time: 5:30p
    Cost: $55 /person
    Chef: Holly Duncan with Culinary Innovations

    3rd Degree is West Fork’s first flavored whiskey! It is infused with three natural ingredients (cinnamon, simple syrup, and dried chilies). Shoot it, mix it, drink it with a cube of ice, or COOK with it! Yes, Chef Holly is going to add this Indiana whiskey to every dish! Limited cash bar, including 3rd Degree whiskey.

    Menu: 3rd Degree bruschetta with pears and goat cheese, 3rd Degree marinated pork, 3rd Degree mashed sweet potatoes, 3rd Degree spiced apples, and 3rd Degree cinnamon roll cake

  • Lunch and Learn – National Grilled Cheese Day!

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    Friday, April 12
    Lunch and Learn – National Grilled Cheese Day!
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations

    National Grilled Cheese Day is an unofficial holiday which celebrates one of the most popular comfort foods on the planet! Chef April will take this gooey goodness to a whole new level. Come get cheesy with us!

    Menu: tomato soup with grilled cheese croutons, and gourmet grilled cheese

  • Date Night – Spring!!

    Friday, April 12
    Date Night – Spring!!
    Time: 6:00p
    Cost: $100/couple
    Chef: Aimee Blume

    It’s that warm, wonderful time of year again! As the days grow longer and warmer, it’s time to get out of the house and welcome the change of seasons. Grab your partner and see what Chef Aimee is sprouting up tonight.

    Menu: spring salad with lemon chive vinaigrette, salmon hot brown (roasted salmon, herbed Mornay sauce, bacon, tomato on naan bread), roasted asparagus, and lemon blueberry buckle

  • Basic Basics

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    Saturday, April 13
    Basic Basics
    Time: 11:00a to 2:00p
    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

  • Kids Class – Easter Thyme (recommended ages 8+ years old)

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    Monday, April 15
    Kids Class – Easter Thyme (recommended ages 8+ years old)
    Time: 4:00p to 5:30p
    Cost: $35/person
    Chef: Holly Duncan with Culinary Innovations

    Hop on in to get Holly’s best ideas for snacks and treats for kids. Get your kids extra excited for Easter’s arrival with these cute and easy recipes.

    Menu: edible chocolate bowls with ice cream bar, deviled eggs, and cinnamon sugar bunny twist

    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

  • Easter Baking

    Monday, April 15
    Easter Baking
    Time: 6:00p
    Cost: $40/person
    Chef: Holly Duncan with Culinary Innovations

    Easter is a great reason to indulge in sweets. These desserts are way better than whatever the Easter Bunny’s putting in your basket!

    Menu: carrot cake roll with cream cheese icing, mini lemon flower tarts, Kit Kat cake, bunny bark and coconut macaroon nest

  • Girls Night Out – Taco Tuesday!

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    Tuesday, April 16
    Girls Night Out – Taco Tuesday!
    Time: 5:30p
    Cost: $50/person
    Chef: April Boeke with Culinary Innovations

    Taco Tuesday is everyone’s favorite! Get the girls together for a much-deserved girls-night-out! Learn how to make gourmet tacos and build the ultimate taco bar for your next Tex-Mex feast or Cinco de Mayo party. Limited cash bar including a margarita bar!

    Menu: taco bar with variety of proteins and toppings (including bang-bang shrimp, gourmet chicken and beef fajita, veggies, rice, beans etc.) and margarita sampling.

  • Lunch and Learn – Power Lunch

    Tuesday, April 23
    Lunch and Learn – Power Lunch
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Spring means warmer weather and more energy needed to keep up with all the activities. Join us for a healthy lunch featuring some of our favorite super-foods. Power up to power on!

    Menu: kale salad with blueberries and lemon sesame vinaigrette, and tuna salad on toasted whole grain bread

  • Spring into Spring!

    Friday, April 26
    Spring into Spring!
    Time: 5:30p
    Cost: $45/person
    Chef: Robin Mallery

    Spring invites us to transition to renewal as we celebrate the rebirth of the vibrant flavors and colors of locally grown produce! Join Robin in creating a scrumptious supper suffused with savory and sweet samples of springs seasonal delights. The menu is not set in stone yet, as we await details of local farmers spring harvest. Limited cash bar.

    Menu: salad of tender greens, a pasta dish with delicate spring veggies in a butter wine sauce, a side dish that showcases spring’s offerings, and a seasonal strawberry – rhubarb crumble, topped with fresh-made whipped cream. 

  • Let Me Call You Sweet Tart

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    Saturday, April 27
    Let Me Call You Sweet Tart
    Time: 10:00a
    Cost: $35/person
    Chef: Julia Inzhirov with Julie’s Just Desserts

    In a world where pies get all the press, tarts are often overlooked. Julie is righting that today by sharing a few of her favorite tart recipes. You will have a hands-on opportunity to make your own tarts. Celebrate any occasion with a delicious sweet tart!

    Menu: lemon meringue tarts and raspberry caramel tarts

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