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.

  • Peace. Love. Ramen.

    Tuesday, May 21
    Peace. Love. Ramen.
    Time: 5:30p
    Cost: $50/person
    Chef: Wanphen McDonald with Pangea Kitchen

    Please join us in welcoming Chef Wanphen back to our kitchen! You will learn how to make a delicious Japanese salad and how to properly cook ramen noodles and make miso pesto. Limited cash bar available.

    Menu: Japanese salad with yellow-fin tuna and sesame ginger dressing and miso pesto mazemen ramen noodle

  • Scrumptious Surprises

    Thursday, May 23
    Scrumptious Surprises
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik with Sauced! and The Ballroom at Sauced!

    Scott is taking over the former Dapper Pig, and will surprise us with scrumptious dishes from his new menu. Be prepared to be delighted! Limited cash bar available.

    Menu: to be determined

  • Southern Mexican

    Friday, May 31
    Southern Mexican
    Time: 5:30p
    Cost: $50/person
    Chef: Aimee Blume

    Join us as we travel south of the border to create a feast that’s bold, vibrant, and full of rich and complex flavor combinations. Limited cash bar available.

    Menu: crema de Chaya soup, pork and mole tamales in a banana leaf, garlic rice, cabbage and lime side salad, and Mexican pastries from Panaderia San Miguel

  • Have a Saucy Summer

    Shrimp Scampi for an Evansville Girls Night Out
    Saturday, June 1
    Have a Saucy Summer
    Time: Noon
    Cost: $38/person
    Chef: Aimee Blume

    It’s summertime, and we are trading in the heavy sauces of winter for a light, fresh-flavored sauce. Chef Aimee will share her secrets for making and enjoying fresh pasta with delicious shrimp. You can join us in rolling and cutting pasta in this optional hands-on class!

    Menu: Mixed Italian salad, homemade pasta with lemon-basil shrimp scampi, roasted broccoli with garlic, roasted pears with creme anglaise

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

    Monday, June 3
    Kids Class – South of the Border (recommended ages 8 years and up)
    Time: 1:30p to 3:00p
    Cost: $35/child
    Chef: Holly Duncan with Culinary Innovations

    Summer has started and 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”! Hands-on class limited to twelve students.

    Menu: cheese enchiladas, Spanish rice, and make your own nachos

    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

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

    Monday, June 3
    Kids Class – South of the Border (recommended ages 8 years and up)
    Time: 3:30p to 5:00p
    Cost: $35/child
    Chef: Holly Duncan with Culinary Innovations

    Summer has started and 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”! Hands-on class limited to twelve students.

    Menu: cheese enchiladas, Spanish rice, and make your own nachos

    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.

  • Master Chef Junior (recommended ages 9 to 12 years old)

    Call to check availability
    Tuesday, June 4
    Master Chef Junior (recommended ages 9 to 12 years old)
    Time: 2:30p to 5:30p
    Cost: $55/person
    Chef: April Boeke with Culinary Innovations by April

    Treat your child to an unforgettable hands-on experience! Enjoy a three-hour extravaganza learning knife skills, food safety, and cooking techniques. Limited to 8 students. Please have students wear comfortable, closed-toe shoes and have long hair tied back.

    Menu: eggs (hard boiled, scrambled, and eggs in a hole), baked potato, pasta and sauce, roasted chicken with vegetables, strawberry shortcake with whipped cream

    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.

  • Lunch and Learn – Birthday Boy’s Favorites

    Wednesday, June 5
    Lunch and Learn – Birthday Boy’s Favorites
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations

    Shhhhh! It’s Joe’s birthday this Saturday and we are surprising him with this lunch class of his favorite foods. Please don’t tell him!!

    Menu: boneless chicken wings, pizza with homemade ranch, mac and cheese with Cheeto crumbles, and dirt pudding

  • Girls Night Out – Beaches!

    Call to check availability
    Wednesday, June 5
    Girls Night Out – Beaches!
    Time: 5:30p
    Cost: $45/person
    Chef: Holly Duncan

    Spend a lively evening with your best girlfriends as Chef Holly creates a tasty menu to beat the heat. Limited cash bar including strawberry-watermelon vodka cooler.

    Menu: Acapulco shrimp salad with pineapple and avocado served on greens with a chile cocktail sauce, cilantro and lime grilled chicken breasts with tomato salsa and sour cream, cabbage-carrot coleslaw with cheddar, plus Key lime pie topped with whipped cream.

  • Lunch and Learn – Pollo Loco

    Friday, June 7
    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

  • Hawaiian Date Night

    Friday, June 7
    Hawaiian Date Night
    Time: 5:30p
    Cost: $100/couple
    Chef: Aimee Blume

    Think of Thyme in the Kitchen as your own little island getaway as we create a Hawaiian vacation-like date night! Chef Aimee put together a menu that will brighten your mood AND your taste buds. With unique flavors, colors, and textures, this menu is sure to take you away. Limited cash bar available.

    Menu: Poke salad with raw tuna, avocado and sesame dressing, Kalua pork slow roasted in banana leaves, Hawaiian coleslaw, Hawaiian pasta salad, grilled pineapple pound cake parfait with rum sauce

  • Master Chef Teens (recommended ages 13 to 16 years old)

    Call to check availability
    Tuesday, June 11
    Master Chef Teens (recommended ages 13 to 16 years old)
    Time: 2:30p to 5:30p
    Cost: $55/teen
    Chef: April Boeke with Culinary Innovations by April

    Treat your teen to an unforgettable hands-on experience! Enjoy a three-hour extravaganza learning knife skills, food safety, and cooking techniques. Limited to 8 students. Please have students wear comfortable, closed-toe shoes and have long hair tied back.

    Menu: eggs (omelet, poached, and frittata), chicken breast with pan sauce, au gratin potatoes, roasted vegetables, orzo, and mini Bundt cakes with chocolate ganache and whipped cream

  • Lunch and Learn – Blueberries

    Wednesday, June 12
    Lunch and Learn – Blueberries
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    Fresh, plump blueberries are a great for both sweet and savory foods. Join Chef April as she takes advantage of this amazing fruit during our local peak season.

    Menu: summer kale salad with blueberry vinaigrette, blueberry balsamic chicken, and blueberry lemonade

  • Whiskey Steakhouse (repeat of May menu)

    Call to check availability
    Wednesday, June 12
    Whiskey Steakhouse (repeat of May menu)
    Time: 5:30p
    Cost: $55/person
    Chef: Holly Duncan with Culinary Innovations

    Whiskey goes with steak like milk goes with cookies! Chef Holly is serving up amazing steaks that put whiskey to use in every possible way. Cooking whiskey removes that boozy taste but leaves the sweet oaky flavor behind, and will highlight the flavor in each steak dish. You may also enjoy a whiskey cocktail from our limited cash bar.

    Menu: salad with whiskey vinaigrette, whiskey/bacon/rosemary strip steak, beef tenderloin with whiskey mushroom sauce, whiskey-glazed blue cheese sliders and double chocolate whiskey cake with whiskey ganache

  • The Steaks Are High!

    Call to check availability
    Thursday, June 13
    The Steaks Are High!
    Time: 5:30p
    Cost: $55/person
    Chef: Jim Johnson

    Do you love amazing steaks, but not sure what to buy or how to prepare? Jim will use the sous vide method and show you how to raise your steak-game to the highest level. Jim is a KCBS master barbecue teacher, highly-decorated pit master, having won 76 Grand Championships during his 28 year competition career. He is a versatile craftsman of cuisine who will teach you to be better than your neighbor! Limited cash bar available.

    Menu: Greek salad, better-than-any-local steakhouse steaks, mashed potatoes, root vegetables and surprise dessert

  • Brunch and Learn – Blueberries and Flags!

    Call to check availability
    Friday, June 14
    Brunch and Learn – Blueberries and Flags!
    Time: 9:30a to 10:30a
    Cost: $20/person
    Chef: April Boeke with Culinary Innovations by April

    We’re not saying we have a favorite berry or anything, but we’ll gladly admit fresh blueberries are one of the best. And to celebrate the adoption of our American flag on this date 242 years ago, Chef April is adding a flag fruit pizza to this brunch class!

    Menu: blueberry Bellini, lemon blueberry ricotta pancakes, blueberry sweet potato meatballs, and flag fruit pizza

  • Mediterranean Lifestyle

    Call to check availability
    Saturday, June 15
    Mediterranean Lifestyle
    Time: Noon
    Cost: $38/person
    Chef: Aimee Blume

    Just why eating this way has positive effects on our health may be a mystery but there’s no question that it’s downright delicious! Here are all your favorite flavors from the sun-washed region.

    Menu: Mediterranean salad with chickpeas, feta, vegetables and olives in mint dressing, Mediterranean baked kofta (spiced meatballs) with Tahini sauce, chicken shawarma with tzatziki and pita, lemon rice pilaf and baklava

  • Cooking with Dad – Island Surf and Turf

    Monday, June 17
    Cooking with Dad – Island Surf and Turf
    Time: 5:30p
    Cost: $50/person
    Chef: April Boeke and her dad, Stan Schmuck

    It will just take one bite to escape to a tropical island! Chef April and her Dad have selected an island menu of mouthwatering favorites that will transport you to a sunny beach. This Father/Daughter duo will show you how to work as a team in the kitchen while still having a ton of fun. Bring your Dad as a Father’s Day gift, or come learn to cook a special meal for him! Limited cash bar, including pina colada.

    Menu: lemon arugula salad, blackened fish, island pork tenderloin with mango salsa, pineapple coconut rice, sticky sweet plantains, and banana macadamia nut crisp

  • Lunch and Learn – Fresh and Fabulous

    Call to check availability
    Tuesday, June 18
    Lunch and Learn – Fresh and Fabulous
    Time: Noon to 1:00p
    Cost: $20/person
    Chef: Aimee Blume

    Stuck in a rut? Summer lunches should be quick, easy and fresh! Chef Aimee will use this seasons ripest fruits for this fresh and fabulous lunch.

    Menu: Fresh greens salad with bronzed citrus salmon, fresh blueberries, and a lemon-blueberry vinaigrette, with bread and strawberry butter.

  • On Tapa The World

    Cooking a Grilled shrimp dinner in evansville IN
    Wednesday, June 19
    On Tapa The World
    Time: 5:30p
    Cost: $50/person
    Chef: Aimee Blume

    Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen with Chef Aimee. Spanish tapas are festive for summer entertaining, and will leave you feeling on tapa of the world! Limited cash bar, including sangria.

    Menu: sangria sample, fig and goat cheese tarts, shrimp in garlic sauce, chorizo-manchego puffs, rosemary “marcona” almonds, roasted potatoes with garlic aioli, Spanish citrus cheesecake

  • Scott’s Summer Spectacular

    Thursday, June 20
    Scott’s Summer Spectacular
    Time: 5:30p
    Cost: $55/person
    Chef: Scott Schymik with Sauced! And The Ballroom at Sauced

    There are so many wonderful reasons to celebrate the summer! Cheers to long hot days, running barefoot in grass, swimming, chasing fireflies, spontaneous outings and spectacular summer foods from Scott! Limited cash bar available.

    Menu: Creamed feta with pita, braised red cabbage and rhubarb, grilled pork tenderloin and black lentils, charred broccolini, and strawberry shortcake macaron

  • Four Sauces for Fresh Fettuccine

    Call to check availability
    Monday, June 24
    Four Sauces for Fresh Fettuccine
    Time: 5:30p
    Cost: $45/person
    Chef: Aimee Blume

    Learn to make fresh fettuccine perfect for fork-twirling with four different Italian sauces. You can join us in rolling and cutting pasta in this optional hands-on class! Limited cash bar available.

    Menu: Fresh pasta with variety of sauces — basil pesto sauce, alfredo with pancetta, peas and roasted red pepper sauce, amatriciana with bacon, tomato and pecorino sauce, puttanesca with olives and capers sauce

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