About the Classes
CSK (Cross Street Kitchen) is the place to be if you love to cook, love to eat, or just want to have a great time! Cross Street Kitchen is a relaxed environment where you will discover new techniques, helpful tips, shortcuts and new recipes to take home. Classes are limited to 10 guests which assures a more personalized experience as most of my classes are demonstration style, not always hands on, unless noted. We will begin class with a glass of wine to enjoy that I will provide, because I, like the late great Julia Child, believe it’s always nice to sip some wine while you cook! You are also welcome to bring along your favorite wine to enjoy (I am happy to guide you with some suggestions as “Pairing is Caring” for the particular class) throughout the evening. Although I will provide some recipes I suggest everyone bring a note pad as I am an intuitive cook and there will always be helpful tips and tricks each class that you won’t want to miss. Note taking is encouraged!
Step inside the kitchen to learn more about the history of CSK.
Thursdays 6:30 – 9:00 p.m.
Sundays 1:00 – 3:30 p.m.
10 Seats Available and Reservations Required
Suggested donation is $65 per person
March 31st and April 3rd
Pasta Making at Home
Learn how to make fabulous house made pasta at home and without fancy equipment. I will show you how to make two types of dough, three variations of pasta, and create some sauces to complete the dishes. Afterward, take a seat at the table and enjoy the dishes we prepared.
April 14th and April 17th
Housemade (Baking Steel) Thin Crust Pizza
Housemade Ricotta, Lemon and Kale
Local Mussels, Yogurt Whey Reduction, Housemade Brown Bread
Lemon-Thyme Cake with Lebneh & Berries
April 28th and May 1st
Spring Has Sprung!
Roasted Cauliflower, Red Pepper Romesco, Whipped Chevre
Traditional Chicken Piccata
Citrus Wine Pan Sauce, Housemade Cappelini
Chocolate Olive-Oil Cake, Bittersweet Ganache
May 12th and May 15th
Everything’s Coming up Roses!
Radicchio Salad with Sourdough Dressing
Housemade Ricotta Two Ways
Pomodoro Sauce, Brown Butter & Sage
Basil Panna Cotta with Rose-Poached Stone Fruit