Cooking Classes, Demonstrations, and Events

Here at Kitchen Company we offer exclusive cooking classes, demonstrations, and events where you can learn the latest cooking techniques for everything from appetizers and soups to cheese making in our very own chefs kitchen.

 


  • Sunday
    January 19, 2020
    11:00 am - 1:00 pm

Make 2020 the year you learn to chop like a pro! If you prepare most meals using a paring knife and often wonder what all of those extra knives in your block are for, then this is the class for you! Together we will discuss which knives most experienced home cooks and chefs use daily (more…)


  • Friday
    January 24, 2020
    5:30 pm - 7:30 pm

There’s one thing that can make your Big Game days even more fun – and that’s having some great snacks on hand to share with friends and family.  Spanish Tapas can help you introduce some new tastes to your game day spread – without a ton of work. In this class we’ll cook together to (more…)


  • Saturday
    January 25, 2020
    4:00 pm - 5:30 pm

Join Kelly Liebrock from The Art of Cheese as she teaches you how to make a delicious homemade Mozzarella!  This popular cheese is in the family of cheeses known as Pasta Filata because it is a “stretched curd” cheese.  We’ll also make some fresh Burrata – a delicious, stuffed mozzarella treat!  We’ll cover all the basics of (more…)


  • Sunday
    January 26, 2020
    11:00 am - 1:00 pm

Calling all Aunts and Uncles, Grandmas and Grandpas, Mothers and Fathers!  Bring your favorite kitchen mate (12 and up) as we learn to chop like a pro! All children must be accompanied by an adult. Together we will discuss which knives most experienced home cooks and chefs use daily and why.  You will also learn (more…)


  • Friday
    January 31, 2020
    5:30 pm - 7:30 pm

Chiles Rellenos is a Mexican dish, consisting of poblano peppers filled with different ingredients like cheese, picadillo or even plantains. In most traditional preparations, the poblanos are covered in an egg batter, then cooked in a tomato sauce. Instructor: Chef Ximena Castro In order to plan appropriately for each class, it is necessary to meet (more…)


  • Saturday
    February 1, 2020
    4:00 pm - 5:00 pm

Fondue is making a comeback!  It was all the rage in the sixties and seventies and has recently resurfaced as a trendy way to class up your charcuterie party. Let us show you how simple and fun it is to entertain your family and friends with this throwback classic!   We will make a traditional Swiss Fondue and prepare all the (more…)


  • Sunday
    February 2, 2020
    11:00 am - 1:00 pm

Discover the beauty and simplicity of making pasta from scratch! Learn to make a basic egg dough, practice essential rolling techniques and find out how to pair the right noodle with the right sauce. This class is taught by Chef Andrea Foro In order to plan appropriately for each class, it is necessary to meet registration (more…)


  • Friday
    February 7, 2020
    5:30 pm - 7:30 pm

Think that sourdough or natural yeast bread is just too complicated – or that bread is the unhealthiest thing you can eat?  Think again! Bread made with the natural yeast found in the air of your own kitchen is a healthy fermented food. And it doesn’t have to be complicated at all. You can keep (more…)


  • Saturday
    February 8, 2020
    4:00 pm - 5:00 pm

The exact origin of chocolate fondue is not known. It’s often attributed to Konrad Egli, a Swiss restaurateur in 1956.  Regardless of its origin let’s put a local stamp on it and make some Longmont Colorado Chocolate Fondue (a.k.a. Choco LoCo Fondue)!  Sourcing all of our ingredients locally we will create an easy, melty, chocolaty good time! Instructor: Chef Andrea Foro (more…)


  • Sunday
    February 9, 2020
    11:00 am - 12:30 pm

Brie & Camembert are in a family of cheeses we call “Bloomy Rinds” and though they are quite complex and delicious in flavor, they really aren’t all that hard to make!  Join Kelly Liebrock, The Art of Cheese Instructor and Certified Cheese Professional, to learn lots of tips and techniques for making and aging these (more…)