| Be Sharp! Thursday June 19th, 2008 - 6:30pm This is a beginner's level, hands on, class. We will be learning basic knife skills. Which knife is appropriate when. Various cutting techniques such as how to julienne, dice, chop, brunoise, mince etc. and how to properly care for your knives. We invite you to bring your own knives from home to have them evaluated and inspected to be sure that your knives are safe and efficient. We will also have some of our Culinary Institute of America knives available for you to try. At the end Chef Dave will prepare some dishes with all of the ingredients you cut during the class. Price is $50 per person. Class length is 2 - 2 1/2 hours Sunday Brunch! Sunday June 22, 2008 - 10:00am The class will teach attendees how to plan a Sunday brunch party with friends and family, including how to make a real Hollandaise (no sauce packets here!) amazing omelets, crab cakes, and stuffed French toast. Of course all attendees will enjoy their creations at the end. Price is $40 per person. Class length approximately 2 hours Be Sharp Part 2! Wednesday June 25th, 2008 - 6:30pm This is an intermediate to advanced level course that will cover meat and fish cutting techniques. Learn how to buy meats in bulk and properly clean and portion to help save you money! We will also cover how to properly sharpen you knives. At the end of class we will cook and taste some of the various cuts of meat. Price is $55 per person . Class length 2 - 2 1/2 hours. A Morning at the Markets Saturday June 28th, 2008 - 9:00am This will be the first of a summer long series that you won't want to miss! We will meet at the Farmer's Market at Deering Oaks Park in Portland where we will explore the many seasonal items available from local growers. From there we will decide, based on the items we pick up, if we should go to the local butcher shop or one of the many fish markets to pick up the rest of the ingredients. We will then meet back at the Kitchen and Cork to prepare our fresh ingredients and develop our own recipes. Class length will vary but expect to spend at least 4 hours exploring the community and your creativity! Price is $75 per person Little Bites Tuesday July 8th, 2008 6:30pm In this class we will prepare several summertime appetizers to serve at your weekend BBQ or other Summer gathering. We will feature several easy to make recipes that will sure to be a hit at your next function! Check back for the menu. Price is $50 per person. Class length 2 hours. Pasta! Thursday July 10th, 2008 6:30pm In this class we will explore the art of Pasta making. Do have a pasta maker at home that you've always wanted to learn how to use? Have you ever wanted to try pasta that didn't come from a bag, box or even worse, a can?!? Then this is the class for you! You will learn how to make a perfect Chicken Alfredo with a Spinach Fettuccine as well as a Pesto and Pork stuffed Ravioli. Price is $50 per person. Class Length 2 -2 1/2 hours Below is general information regarding our classes. CLASS RETURN, EXCHANGE & CANCELLATION POLICY A refund may be issued for any class up to seven (7) days prior to the class date when accompanied by an original receipt. A class exchange may be made for any class up to two (2) days before the class date when accompanied by original receipt. No refunds, returns, or exchanges will be given within two (2) days prior to class date. We reserve the right to cancel or reschedule classes. In the event a class is cancelled, all students will be notified and full refunds given. CONFIRMATIONS Confirmation of enrollment will be provided as follows: For enrollments made in person, your receipt is your confirmation. Please bring your receipt with you to the class. Confirmations for enrollments made by telephone will be provided upon your request. WAITLISTS When a class is sold-out, we will gladly add your name to a waitlist upon request. If an opening becomes available, waitlisted persons will be contacted by phone in order of their waitlisted date. You will have 3 hours to confirm your enrollment with payment or the open seat will be offered to the next person on the waitlist. When you enter the waitlist, please provide alternate contact numbers such as your cell phone number. In the event that a class is so popular that the waitlist would fill another class we may add a second time or date. Please let the customer service rep know what a good "second choice" date would be. MENUS We reserve the right to substitute ingredients and menu items. However, we will make every effort to remain true to our advertised menu. ALCOHOLIC BEVERAGES In classes where alcohol is served, no one under the age of 21 may consume alcoholic beverages. ATTIRE We suggest you dress casually and comfortably. In our hands-on workshop, for safety and sanitation reasons, we ask that you wear long pants, a shirt with sleeves, and flat, comfortable, closed-toe shoes. An apron will be provided for your use during class. AGE REQUIREMENTS Kids Classes: Ages 7 - 12 Teen Classes: Ages 12 - 15 Adult Classes: Ages 16 and up* *Teens ages 14 to 15 may attend an adult cooking class if accompanied by an adult. Only one underage student per accompanying adult. Tuition for an underage student is the same price as an adult tuition. In classes where alcohol is served, no one under the age of 21 may consume alcoholic beverages. EQUIPMENT, TOOLS & CLASS MATERIALS All tools, ingredients and materials needed for class are provided. In the event that you would like to bring in your own piece of equipment please contact Chef Dave to discuss at dave@thepigkahuna.com LEFTOVERS We discourage students from taking leftovers. However, when food is removed from the premises, we provide and require a food safety label placed on the container. AFTER-CLASS DISCOUNT Students may receive a discount on in-store items and class tuition on the day of the class. Click here to return to Kitchen and Cork! |
| Classes at the Kitchen and Cork 400 Expedition Drive, Suite A (next to Cabela’s) (off the Payne Rd.) Scarborough, ME 04074 1-207-885-5727 |
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