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Cooking Class Schedule

All Through The House Cooking Classes List for 

March, April and May 2020

***Due to the COVID-19 virus and quarantine, our cooking classes are suspended until we
are given the all clear by the powers that be. 
  ***We are open for business at the store.  Our regular business hours are Tuesday-Friday 10 am to 6 pm, Saturday 9 am to 4 pm   If you have any immediate needs, please don’t hesitate to come by or call the store.  For other days/hours, my cell phone for calls or text is 608.877.6237.  You can also reach us via email (, our Facebook page or Facebook Messenger.  I am more than happy to help you!

Stay safe and healthy, friends!

Thanks for a great season, and we sure hope that your holidays were full of fun, family and great food!

***If you are looking for a private class, get in touch with us at or call the store at 608.877.9403.


All reservations must be made by phone or in person.  Payment is expected at the time of
registration.  Checks are accepted as well as MasterCard, Visa, Discover and American Express.

If you are registering with a gift card, please have it handy when calling in.   We will need numbers

off the back of the card to complete the registration

All classes start at 6:30 pm unless otherwise indicated.  NOTE:  CAREFUL–some lunch classes are on this schedule too!

All classes are demonstration format unless otherwise indicated with “HANDS
ON!!”   Some classes may offer a “hands-on opportunity”–the description will indicate.

(Last update:  March 24  2020,    3:35 pm )

Visiting Nova Scotia

NEW DATE:  Thursday, April 2   6:30 pm

Instructor: Betsy Piper

Fee: $55.00

Availability:   suspended

In Nova Scotia, much of the cuisine centers on fish and seafood.  But no other place is so associated with lobster as Nova Scotia. The northern waters of th Bay of Fundy produce
succulent lobster, scallops and a particular seaweed called dulse, often dried and eaten as a salty
snack.  Nova Scotia is home to a prevalent wild blueberry, which is quite small, and is used in many dishes locally.  Tonight Betsy will take you to Nova Scotia to enjoy some of their iconic foods.  Start with an appetizer  of Mussel Stuffed Mushroom Caps.  A hearty entrée that stands up to harsh winters, Nova Scotia Lobster Chowder follows, chock full of lobster, yukon potatoes,
haddock and lots of cream.  Buttermilk Baking Powder Biscuits will be served alongside.  Follow with a Green Salad with a Maple Syrup Dressing.  And a classic dessert of Nova Scotia Blueberry Cream Cake completes your trip!

Flavors of the Mediterranean

Date:  Wednesday, April 8  6:30 pm

Instructor:  Lily Kilfoy

Fee:  55.00


Flavors abound in the Mediterranean-bordering countries and regions!  Depending on where you are, the local flavors dominate the foods.  From
sweet to savory, herbal to tangy, you have quite a variety of tastes
and fragrances that make foods distinctive to their region! 
Tonight, Lily will explore some of the signature dishes and flavors of the region with you.  Start with a classic Middle Eastern dish, Crispy Baked Falafel, with a traditional side dish used all over the area, Tzatziki Sauce.  Featuring the citrus, olive oil and herbal flavors of the region, Lily’s entrée plate of Marinated Chicken Breasts with Lemon and Herbs, accompanied by Couscous with Feta and Olives and Roasted Green Beans will give you a flavor illustration of the Mediterranean! 
A dessert finale using similar ingredients, Orange and Olive Oil Cake will complete your tasty trip to the Mediterranean.

Dinner with The Sopranos

Date:   Thursday, April 9 6:30 pm  

Instructor:  Betsy Piper

Fee:  55.00

Availability:  suspended

Every big city across the United States has their own version of ‘Little Italy,’ a home
to Italian-Americans where their forefathers settled.  In The Sopranos, dishes that frequent the
show are the classic Italian-American fare-Bragiole, Ziti, Rigot pie, sandwiches with ‘gabagool’
and peppers
, meatballs, and ‘mussels in red’  Tonight, as a tribute to The Sopranos, Betsy will
demonstrate some of the New Jersey Italian-American classics for you to enjoy.  Start with her take on Zuppa di cozze, a dish of mussels in a spicy red sauce; followed by the ‘little sleeves,’ Manicotti, crepes filled with ricotta, mozzarella, and pecorino, topped with marinara sauce. Your main dish is a traditional Pollo cacciatore al forno (Chicken Cacciatore), a dish full of chicken, mushrooms, tomatoes and more.  After apalate cleansing salad, enjoy an Italian original dessert, Tiramisu. 
Buon Appetito!

The Inn at Little Washington

Date: Thursday, April 16   6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  suspended

The property that is now a world renown restaurant and inn started it’s life as a dilapidated gas station.  But two young men had a vision.  Now 40 years later, The Inn at Little Washington
has captured many hearts of Washington DC area guests as well as accolades from such culinary giants as James Beard (2019 Lifetime Achievement Award) to Forbes Travel Guide (31 years as a 5 star restaurant, the longest sustained ranking in the world) to the Michelin Guide (the only 3 star ranking in the DC area).  Tonight, Betsy will treat you to a sampling of dishes directly from the Inn’s own cookbook,  The Inn at Little Washington: A Consuming Passion’ by chef/proprietor
Patrick O’Connell.  Starting with a Shenandoah Sunrise Cocktail with an appetizer of shaved Virginia Ham, Parmesan, Sliced Pear and Toasted Pine Nuts on Arugula and Rosemary and Roasted Garlic Cornbread Madeleines.  Your main entrée is Beef Tenderloin with Sweet Corn Sauce and Red Bell Pepper Coulis.  A refreshing salad featuring Warm Camembert Wedges, Mesclun Greens,
Toasted Pecans and Sherry Vinaigrette
clears the palate.  A finale of Caramelized Banana Tart completes your meal at the Inn!  Read more about this landmark at


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