Are Tie Your Apron Classes For You?
When your family asks you what's for dinner, do you always answer "Chicken, rice and salad", "Pizza" or "Let's go out"?
Have you been watching Top Chef and wondering why your cooking never seems to measure up?
Do you tell your friends and family "I'd really love to learn to cook?'
Would you like to spend a fun and relaxing evening cooking with friends?
If you answered yes to any of these questions, then Tie Your Apron is just for you!
Bring your cooking to a new level in a comfortable, stress free, student-centered environment. Our state of the art kitchen was designed as a real home kitchen and is equipped with all of the gadgets and appliances that you will find in your own home. At Tie Your Apron, you will learn new cooking tips and tricks, dine on beautifully fresh and delicious foods and discover wonderful local sources for food, wine, kitchen appliances and equipment. With classes always small, you will receive the individual instruction that you deserve.
Classes
Listed below are classes which are being offered currently or have been offered in the past. Please note that new classes are being added regularly, so please check back often! We welcome any suggestions you may have for future classes.
To check the current schedule and to register for any of these classes, please visit the Calendar page!
Series Classes:
Basic Training
In this six week series, we'll concentrate on the basic skills that everyone needs to take their cooking to the next level. You will learn about knife skills, braising, stewing, sauteing, roasting, grilling, searing, poaching, steaming, blanching, shocking, preparing poultry, beef, pork, fish, shellfish, salads, vegetables, stocks, sauces, souffles, omelets, pasta, and much more.
>Week One: Chop, Chop
Increase your confidence instantly as we discover how to choose and use knives properly. Additionally we'll begin learning about kitchen equipment, weighing and measuring, stocking your pantry and using herbs and spices. Recipes will vary according to availability of ingredients but may include Gazpacho Andaluz, Grilled Vegetable Salad with Feta and Mint, Ginger Winter Fruit Salad, and/or Strawberry and Mango Pavlovas.
>Week Two: Stock Up
Once you've learned the simple basics of creating a classic stock whether it be beef, chicken, fish or vegetable, you'll never go back to the store bought varieties. In this class, we'll prepare various stocks, and use them to create nourishing and delicious soups. Recipes will vary according to availability of ingredients but may include French Onion Soup, Fennel Corn Chowder, Indian Spiced Carrot Soup with Ginger and/or Mussel and Fennel Bisque.
> Week Three: Eggciting
Cooking with eggs is a science and knowledge of that science will not only lead to the perfect hard boiled egg, but also better sauces, omelets, custards and souffles. Recipes may include Grand Marnier Souffles with Creme Anglaise, Tropical Fruit Crepes With Vanilla Bean and Rum Butter Sauce, Sausage Fontina and Bell Pepper Strata, Eggs Benedict and/or Maple Butter Pecan Ice Cream.
> Week Four: A Chicken In Every Pot!
Practice the skills that you have developed over the prior three weeks as we learn all about chicken and other poultry. We will focus on dividing a whole bird into parts, trussing, roasting, pan searing, braising, and making pan sauces. Recipes will vary according to availability of ingredients but may include Braised Chicken with Tomatoes and Olives, Spice Rubbed Chicken with Kumquat-Lemongrass Dressing, Yogurt-Marinated Chicken Kebabs with Aleppo Pepper and/or Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats.
> Week Five: Where's The Beef?
Learn the techniques of cooking beef, pork and lamb techniques including grilling, roasting, braising and pan searing. Selection of cuts, proper preparation and finishing temperatures are all critical to a succulent piece of meat that will wow all of the guests at your table. Beef recipes will vary according to availability of ingredients but may include Feta Stuffed Rack of Lamb with Pumpkin-Seed Crust and Chipotle Sauce, Beef Tenderloin with Morels and Tarragon-Marsala Sauce, and/or Grilled Pork Chops with Maple-Cranberry Glaze.
> Week Six: Go Fish!
Fish and seafood cookery is fast, easy, versatile and healthy. In this class we will explore what the sea and our other waterways have to offer, where we can find it and why sustainability has become an important issue in purchasing decisions. In this fishing expedition, we will learn the techniques for preparing a wide range of fish and seafood as both appetizers and main dishes. Recipes will vary according to availability of ingredients but may include Bloody Mary Shrimp, Cedar Planked Salmon with Maple Glaze, Tuna Kebabs with Ginger-Chile Marinade, and/or Grilled Roasted Whole Trout Stuffed with Fresh Herbs and Wrapped in Pancetta.
Beyond Basic Training
In this four week series we'll go beyond the basic skills to learn about making fresh pasta and sauces, cooking vegetables, beans and grains for maximum taste and health benefits and preparing classic as well as modern sauces.
>Week One: Pasta
>Week Two: Vegetables
>Week Three: Grains and Beans
>Week Four: Sauces
Kids Can Bake!
In this six week after school series, we'll concentrate on basic baking skills. Students will prepare cakes, pies, breads, cookies, and brownies, as well as cream puffs and eclairs. They will enjoy their creations during class and bring home any leftovers.
Boot Camp Cooking Basics
In this two day skill packed series, we’ll concentrate on the basic skills that everyone needs to take their cooking to the next level. You will learn about knife skills, braising, stewing, sautéing, roasting, grilling, searing, poaching, steaming, blanching, shocking, preparing poultry, beef, pork, fish, shellfish, salads, vegetables, stocks, sauces, soufflés, omelets, pasta, rice and much more.
Cooking Around The World
If you can’t travel around the world, travel with us through the exciting cuisines of Italy, France, Asia and Mexico/South America. In this fun and educational four day class, students will prepare classic dishes of these countries/regions and enjoy a delicious lunch featuring their creations at the end of class each day.
Single Session Classes:
>Look Sharp (Knife Skills-Single Session Class)
Increase your confidence in the kitchen instantly as we discover how to choose and use knives properly. Recipes will vary according to availability of ingredients but may include Gazpacho Andaluz, Grilled Vegetable Salad with Feta and Mint, Ginger Winter Fruit Salad, and Strawberry and Mango Pavlovas.
>Waves of Grain(Cooking with Whole Grains)
Whole grains provide us with vitamins, minerals, fiber, antioxidants and phytonutrients and are also rich in “good” carbohydrates. When eating whole grains, we feel fuller longer, since whole grains and fiber take longer to digest. Research shows that filling up on high-fiber foods may help us to prevent weight gain or even encourage weight loss. In this class, we’ll focus on how to prepare the wondrous variety of grains available to us such as quinoa, brown rice, farro, oatmeal, wheatberries, and bulgur, and we’ll prepare a variety of healthy recipes such as fresh lemon and herb bulgur pilaf, curried quinoa salad with mango, farro and pinenut tabbouleh and date nut muffins. Recipes may vary according to availability of ingredients.
>Chocolate, Chocolate, Chocolate!!!!!
Have you ever wondered what the differences are between bittersweet, semisweet, dark and milk chocolates? Do you know what the percentages of cacao on chocolate packages mean or how the chocolate making process transforms a bean into a mesmerizing truffle? Would you be delighted to learn the health benefits of chocolate? We’ll explore these and any other questions that you may have about “the ethereal chocolate”, and we’ll put all of our senses to the test as we compare the aroma and flavor of chocolates from around the world. And to put the icing on the cake, we’ll make truffles to take home!
>Fare and Fowl (Cooking with Poultry-Single Session Class)
With poultry(chicken, turkey, duck, etc.) as our topic, we will focus on dividing a whole bird into parts, trussing, roasting, pan searing, braising, and making pan sauces. Recipes will vary according to availability of ingredients but may include Braised Chicken with Tomatoes and Olives, Spice Rubbed Chicken with Kumquat-Lemongrass Dressing, Yogurt-Marinated Chicken Kebabs with Aleppo Pepper and/or Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats.
>Prime or Choice (Cooking with Beef, Pork and Lamb-Single Session Class)
Learn the techniques of cooking beef, pork and lamb including grilling, roasting, braising and pan searing. Selection of cuts, proper preparation and finishing temperatures are all critical to a succulent piece of meat that will wow all of the guests at your table. Meat and beef recipes will vary according to availability of ingredients but may include Beef Tenderloin with Morels and Tarragon-Marsala Sauce, Feta Stuffed Rack of Lamb with Pumpkin-Seed Crust and Chipotle Sauce, Chicken Provencal, and/or Grilled Pork Chops with Maple-Cranberry Glaze.
>Under The Sea (Fish and Seafood Cookery-Single Session Class)
Fish and seafood cookery is fast, easy, versatile and healthy. In this class we will explore what the sea and our other waterways have to offer, where we can find it and why sustainability has become an important issue in purchasing decisions. In this fishing expedition, we will learn the techniques for preparing a wide range of fish and seafood as both appetizers and main dishes. Recipes will vary according to availability of ingredients but may include Bloody Mary Shrimp, Cedar Planked Salmon with Maple Glaze, Tuna Kebabs with Ginger-Chile Marinade, and/or Grilled Roasted Whole Trout Stuffed with Fresh Herbs and Wrapped in Pancetta.
>Hearty Winter Soups
Nothing hits with spot like a warm bowl of soup. We'll review the basics of creating a classic stock as a foundation for soup(along with some convenient substitutes), and we'll prepare a variety of soups to have on hand for the cold weather ahead. Recipes will vary according to availability of ingredients but may include Celery Root and Apple Soup, Cheddar Corn Chowder, Curried Squash Soup, Orange Ginger Carrot Soup, and Italian Sausage Soup with Tortellini.
>Small Bites
Wow your guests with these elegant, easy to prepare appetizers/hors d'oeuvres. Once they taste just right, we'll practice plating techniques and garnishes that will be sure to make your next party a hit! Recipes will vary according to availability of ingredients but my include Bloody Mary Shrimp, Spicy Tuna Cucumber Rolls with Chili Mayonnaise, Creamy Parsnip Hummus, Green Bean and Prosciutto "Negamaki", Salmon Bruschetta, Poblano Cream Soup, Bite Size Cheesecakes on Lemon-Pepper-Cornmeal Crusts, and Tiny Meringue Baskets with Raspberries and Lemon Curd.
>Couples Cook/South of the Border
We'll explore international cooking secrets and discover the tastes of Mexico with this menu which may include Essential Chopped Tomato Serrano Salsa, Mango Pomegranate Guacamole, Cheese and Shrimp Roasted Poblanos with Red Bell Pepper Sauce, Grilled Skirt Steaks with Parsley Oregano Sauce, Chicken Mole, Spicy Black Beans with Chorizo and Chipotle Cream, Mexican Wedding Cakes, and Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce.
>Couples Cook/Asian Inspired
We'll travel throughout the continent of Asia on an international cooking journey with this Asian-inspired menu which may include Pork and Chive Dumplings with Lantern Dumpling Sauce, Lemongrass Chicken with Steamed Rice, Indonesian Beef Patties wrapped in Mandarin Pancakes with Sweet and Sour Chili Sauce, Crunchy Vietnamese Chicken Salad, Green Tea Ice Cream and Ginger Snaps.
>Across Italy
Go beyond pizza and pasta to discover the culinary traditions and flavors of provincial Italian cooking. Recipes may include Risotto alla Milanese, Pasta and Fresh Wild Mushrooms, Roast Chicken with Lemon and Herbs, Radicchio, Fennel and Arugula Salad with Gorgonzola, and Meyer Lemon Semifreddo with Summer Berries.
>Couples Cook/Inside India
We'll reach inside the spice cabinet to discover the wonders of Indian cuisine in this international cooking session. Recipes will vary according to availability of ingredients but may include Shrimp Madras, Ground Coriander and Cilantro Flatbreads, Mughlai Chicken, Cilantro Coconut Rice, Traditional Indian Raita and Cardamom Ice Cream.
>Fast, Easy, Fresh
Tired of ordering out???? We'll concentrate on easy to prepare, well rounded meals created from fresh and healthy ingredients. Recipes will vary according to availability of ingredients but may include Pan Asian Grilled Steak Salad, Chicken Tostadas, Linguine with Red, Yellow and Orange Tomatoes, and Chipotle Pork Cheeseburgers.
>Tailgating
Take your tailgate to the next level! We'll learn how to prepare for a tailgate to remember, and we'll prepare some fan favorites that will have the cheers coming your way. Recipes will vary according to availability of ingredients but may include Mango Pomegranate Guacamole and Salsa with Homemade Tortilla Chips, Asian Glazed Wings, Southwestern Style Baby Back Ribs, Texas Chili and/or Rocky Road Brownies.
>Couples Cook/Cooking With Beer
Did you know that ancient Egyptian physicians considered cooking with beer to be a healthy practice? We'll celebrate the bounty of artisan beers from New England and beyond with recipes such as Leg of Lamb Black and Tan, Midwestern Style Beer Brats, Beef and Dark Beer Chili, and Chocolate Stout Layer Cake with Chocolate Frosting.
>Risotto
There's nothing quite like risotto, the Italian rice specialty, which when prepared correctly results in a delectably creamy and elegant dish that is sure to please. We'll prepare Risotto Milanese using the classic technique, experience some non-traditional risottos, and discover uses for leftover risotto,(although there are rarely any leftovers). Recipes will vary according to availability of ingredients but may include Italian Sausage and Wild Mushroom Risotto, Butternut Squash Risotto, Sweet Pea and Scallop Risotto and/or Risotto with Corn, Sausage, Blueberries and Thyme.
>Couples Cook/Easy Entertaining
You will have your guests begging for more with these easy to prepare dinner dishes designed for entertaining at home. Recipes will vary according to availability of ingredients but may include Mussels with Thai Red Curry, Arugula and Fava Bean Crostini, Asiago Stuffed Dates with Bacon and Smoked Paprika, Seared Scallops with Tarragon Butter Sauce, Pork Tenderloin with Pomegranate Sauce, and Ice Cream Truffles.
>Halloween Fun-Ages 9-12
Start your Halloween celebration early with this spooky menu. Recipes in this kids cooking class may include Eye-Popping Soup, Coffin Grilled Cheese Sandwiches, Bat Wings with Swamp Dip, Buggy Pasta, Bloody Bug Juice and Chocolate Jack-o-Lanterns. Students will enjoy their "horrible" lunch at the conclusion of the class.
>Thanksgiving 101
Do you shop for Thanksgiving dinner on Wednesday? Is your mother or mother in law coming to your house for Thanksgiving this year for the first time? Do you take your turkey out of the freezer on Thanksgiving morning? Then this class is for you!!! We'll cover the basics of preparing for and executing a Thanksgiving meal to remember and remaining calm in the process. Should you purchase a fresh or frozen turkey? When and how should you begin dethawing a frozen turkey? Should you stuff the turkey or cook your stuffing separately? What are appropriate turkey cooking times? What are the traditional sides and what are some modern takes on the old traditionals? What parts of the meal can you prepare in advance? Will a frozen pie crust be acceptable? These and all of your other burning questions will be answered in this class. We'll prepare Thanksgiving dinner and enjoy our creations at the end of this holiday cooking class.
>Thanksgiving Sides and Desserts
In this holiday cooking crash course, the turkey may be the main event, but don't let the sides and desserts get lost in the shuffle. We will prepare a variety of Thanksgiving "extras" that will have your family licking their plates. Recipes will vary according to availability of ingredients but may include Lightly Curried Peanut Bisque, Arugula Salad with Pomegranates and Toasted Pecans, Roasted Fingerlings with Red and Yellow Piperade, Cranberry Nut Rolls, Bourbon Pecan Tart and Maple Pumpkin Mousse.
>An Elegant Dinner Party
With these recipes, your guests will be wondering when you're going to be competing on Top Chef! Recipes may vary according to availability of ingredients but may include Sweet Onion and Fig Bruschetta, Rib Eye Steaks with Cognac Sauce, Mixed Greens with Pecans, Goat Cheese and Dried Cranberries, Roasted Asparagus with Balsamic Vinegar, and Chocolate Souffles.
>Holiday Hors D'Oeuvres
Wow your holiday guests with these delicious appetizers. Recipes may vary according to availability of ingredients but may include Bombay Sliders with Garlic and Curry Sauce, Chicken Satay with Spicy Peanut Sauce and Cucumber Relish, Salmon Rillettes and Asparagus and Prosciutto Crostini with Fonduta.
>Holiday Gifts From The Kitchen
The most memorable holiday gifts are those that are handmade and homemade. In this workshop, we'll assemble a "Recipe In a Jar" such as Spiced Hot Cocoa, Super Chunky Christmas Cookies, or Curried Lentil Soup, and we'll prepare a variety of fun and delicious treats so that checking off your holiday list will be "as easy as pie." Holiday cooking recipes may vary according to availability of ingredients but may include Chocolate Chunk Mini Cakes, Dipped Macaroons on a Stick, Alton Brown's Spiced Nuts and Assorted Chocolate Truffles.
>Cookie Swap
Are you tired of showing up at your holiday Cookie Swap with cookies from the grocery store? Would you like to have an assortment of "goodies" on hand for your holiday guests without spending a full day in the grocery store and washing dishes? This holiday baking workshop is for you. Recipes will vary according to availability of ingredients but may include Five Layer Bars, Sugar Cookies with Pistachios and Dried Cherries, Mexican Wedding Cookies, Raspberry Lemon Jam Thumpprint Cookies, and Triple Chocolate Cookies.
>Couples Cook/Mardi Gras
If you can't be in New Orleans for Mardi Gras, be the King and Queen of your own party at Tie Your Apron. We'll celebrate Mardi Gras with some traditional holiday recipes such as Gumbo Ya Ya, Crawfish and Shrimp Etouffee, Jambalaya and Bread Pudding with Warm Bourbon Sauce.
>Soups and Stews(A Vegetarian Class)
It's still cold outside and nothing hits the spot like a warm bowl of soup. We'll review the basics of creating a classic vegetarian stock as a foundation for soup(along with some convenient substitutes), and we'll prepare a variety of soups and stews to keep you warm through the cold weather months. Recipes will vary according to availability of ingredients but may include Sweet Potato, Carrot Apple and Red Lentil Soup, Spiced Butternut Squash Stew with Couscous, African Curried Coconut Soup with Chick Peas, Tortilla Soup and Zingerman's Mushroom and Barley Soup.
To check the current schedule and to register for any of these classes, please visit the Calendar page!