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.

  • 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

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    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

    Call to check availability
    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, bakingCall to check availability
    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

    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!

    Call to check availability
    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!

    Call to check availability
    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

  • Green Egg Barbecue

    Tuesday, September 4
    Green Egg Barbecue
    Time: 5:30p
    Cost: $60/person
    Chef: Jim Johnson

    Who said you have to stop grilling after Labor Day? No one, ever! Cooler temperatures make grilling even more enjoyable. In Jim’s class you will learn everything from barbecue to grilling basics to some “secrets” that earned him 76 grand-championships over his 28-year competition career. Bassemier’s Fireplace and Patio-Spa will be providing Big Green Eggs for this unique class! Limited cash bar available.

    Menu: candied pork belly, sweet onion corn bread, pulled pork sliders, loin back ribs, bacon scalloped potatoes, bacon wrapped carrots, and delicious dessert

  • Green Egg Barbecue

    Wednesday, September 5 (repeat of the September 4 class)
    Green Egg Barbecue
    Time: 5:30p
    Cost: $60/person
    Chef: Jim Johnson

    Who said you have to stop grilling after Labor Day? No one, ever! Cooler temperatures make grilling even more enjoyable. In Jim’s class you will learn everything from barbecue to grilling basics to some “secrets” that earned him 76 grand-championships over his 28-year competition career. Bassemier’s Fireplace and Patio-Spa will be providing Big Green Eggs for this unique class! Limited cash bar available

    Menu: candied pork belly, sweet onion corn bread, pulled pork sliders, loin back ribs, bacon scalloped potatoes, bacon wrapped carrots, and delicious dessert

  • Kids Class – South of the Border (recommended ages 8 years and up)

    Monday, September 10
    Kids Class – South of the Border (recommended ages 8 years and up)
    Time: 4:00p to 5:30p
    Cost: $35/person
    Chef: Holly Duncan with Culinary Innovations

    After a long day at school, it’s time for kids to head south of the border and create their own fiesta! This menu is sure to have everyone saying “mas por favor”! Class limited to twelve students.

    Menu: Mexican chicken crepes, black bean corn salsa with tortilla chips and Mexican chocolate snickerdoodles with cinnamon-sugar crunch

    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

  • SSS – Scott’s September Scrumptiousness

    Call to check availability
    Tuesday, September 11
    SSS – Scott’s September Scrumptiousness
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik with Sauced!

    Highly pleasing, appetizing, delectable, delicious, heavenly, luscious, savory, tasty….let’s just say scrumptious! Join us for Scott’s September Scrumptiousness!! Limited cash bar available.

    Menu: zucchini pesto crostini, creamy corn carbonara, filet of beef with shiitake mushrooms, spinach and leek sauté, and blackberry fondue

  • Knife Skills Lunch

    Wednesday, September 12
    Knife Skills Lunch
    Time: Noon to 1:00p
    Cost: $25/person
    Chef: Ethan Hamme of Messermeister

    Good knife skills can change the way you feel about cooking as well as keep you safe. Today’s hands-on lunch class will be a quick one hour way to learn or improve your knife skills. Chef Ethan will teach you basic cutting and dicing methods. We will have 8-inch chef’s knives for you to practice your skills. Special discounts on Messermeister knives to all participants.

    Menu: Light box lunch from Culinary Innovations by April

  • Knife Skills

    Wednesday, September 12
    Knife Skills
    Time: 5:30p
    Cost: $40/person
    Chef: Ethan Hamme of Messermeister

    Cut, dice, peel, pit, julienne, mince, slice….what does it all mean?!?! Join us for a hands-on night of chopping, mincing, and slicing as we prove that knife skills aren’t just for professionals. Chef Ethan will teach you everything you need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. Good knife skills can change the way you feel about cooking and keep you safer. Food preparation will become faster, easier and more enjoyable. We will have 8-inch chef’s knives for you to practice each skill. Special discounts on Messermeister knives to all participants.

    Menu: Light meal from Culinary Innovations by April

  • Lunch and Learn – Comfort Foods

    Call to check availability
    Friday, September 14
    Lunch and Learn – Comfort Foods
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations

    Quick and comforting, easy and delicious – just what is needed as we head into fall!

    Menu: Salisbury meatballs with garlic mashed potatoes, Kahlua carrots, and apple crisp stuffed apples

  • Applicious!

    Monday, September 17

    Applicious!

    Time: 5:30p
    Cost: $40/person
    Chef: Sherry Parker, Certified Integrative Nutrition Health Coach

    Enjoy fall’s sweetest fruit in a dinner with apples in every course. Sherry will keep it nutritious and delicious this applicious evening!

    Menu: apple cheddar salad, baked apple pork chops, Brussels sprouts with bacon and apple juice, and apple cake

  • Apple-y Ever After Baking

    Tuesday, September 25
    Apple-y Ever After Baking
    Time: 5:30p
    Cost: $40/person
    Chef: Holly Duncan with Culinary Innovations

    Whether in braids, cakes, bars, tarts or bread….we love them apples! You will be happily ever after with Holly’s amazing “apple-y ever after” menu!

    Menu: caramel apple cheesecake bars, apple pie cake, snickerdoodle apple bites, rustic apple tart braid, and apple fritter bread

  • Girls Night Out!

    Wednesday, September 26
    Girls Night Out!
    Time: 5:30p
    Cost: $50/person
    Chef: April Boeke with Culinary Innovations

    Kids are back in school…holidays are fast approaching…it’s time for a night out with just the girls! Join us for a fun thyme in the kitchen as we prepare awe-inspiring appetizers with Chef April. To add to the festivities, a sample of pumpkin spice martini is included in menu! Limited cash bar available

    Menu: Caramelized onion dip with crusty bread, fig and pig crostini, beef wellington bites, pork sausage roll with apple and fennel, maple pumpkin tart with bacon, and sample of pumpkin spice martini

  • Brunch and Learn – Better Brunch!

    Friday, September 28
    Brunch and Learn – Better Brunch!
    Time: 10:00a to 11:00a
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations

    You deserve a better brunch!! Our sweet and savory brunch ideas will make mornings extra special.

    Menu: Fresh berry bruschetta, extravagant egg cups, orange knots, and made-from-scratch bloody Mary

  • Date Night – Red Wine and Steak Night

    Friday, September 28
    Date Night – Red Wine and Steak Night
    Time: 6:00p
    Cost: $110/couple
    Chef: Holly Duncan with Culinary Innovations

    Steak dinners are a special kind of meal. They’re big, hearty, and make any night feel like a decadent celebration. Chef Holly will add red wine to each course to make this impressive meal one to remember while learning how easy it is to prepare steakhouse favorites at home. Limited cash bar available.

    Menu: green salad with red wine vinaigrette, pan seared steak with a red wine balsamic reduction, roasted asparagus and mushrooms, merlot poached pears with no churn ice cream

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