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Connecticut Cooking Classes
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private cooking classes by Amanda Cushman

Cooking Classes in Connecticut
I have a wide variety of my own cooking classes in Connecticut which are offered in the ares of Madison, Guilford, Old Lyme, Old Saybrook, Westbrook, Essex, Branford, New London, New Haven. A complete meal is served at the end of each class and all classes are hands-on. You can sign up for my cooking classes online through this website by clicking on the Paypal button below each listing or, where indicated, through the locations themselves.
Group Classes in Connecticut

For the group classes you will be able to register directly with the school listed or through a pay pal link displayed below the class description . My cooking classes combine techniques and ethnic flavors to bring you an experience of world cuisine. Taught in Connecticut; I developed all the recipes to offer students a chance to try foods from many of the countries I have traveled to. All of the classes are hands-on and include a complete meal after the class. No experience necessary and all levels are welcome.


>> View Dates, Details & Sign Up For Classes


Technique One - Fine Cooking Series

I have brought the highly successful Technique series from ICE in Manhattan to Connecticut. This is the best all around technique series ever - which I taught for fifteen years in New York.

The 5 classes will cover all your basic skills including knife use, sauteing, braising, simple sauces and dressings as well as classic desserts such as souffles, mousse and flambeed fruit.


>> View Dates, Details & Sign Up For Classes


Private Cooking Classes in Connecticut

If you are interested in having a class at your home I can teach from two to twenty people and can travel to any area in Connecticut. Please click the button below to find out more about private cooking classes.


>> Learn More About Private Classes
Corporate Cooking Parties

Corporate Cooking Parties are offered for the novice or experienced cook. With menus from Thai to Tuscan. The price varies depending on your group size and location.



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CANCELLATON POLICY:
If you cannot attend a class, you must cancel 48 hours in advance to receive credit towards a new class. You may send someone to take your place if you cannot attend and it is too late to cancel. You will have one year to use your credit towards another class.



COOKING CLASSES IN CONNECTICUT: BY AMANDA CUSHMAN



Group Cooking Classes in Connecticut

cooking classes in los angeles For the White Gate Farm classes you will be able to register through a pay pal link displayed below the class description. These classes are completely hands-on and include a complete meal, a glass of wine, recipes and professional instruction. No experience necessary and all levels are welcome.

For the remaining group classes listed contact the schools directly to receive further details.


April 2015

April 07 - Knife Skills 101 - Sold Out
Location: Middletown Adult Education (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $To be paid directly to Middletown Ed
Menu: We will cover chopping, mincing, deboning, slicing and how to buy store and sharpen a knife. All students must bring an 8 or ten inch chefs knife to the class. White Bean and Vegetable Soup with Parmesan Croutons, Chicken Thighs Amatriciana, Sauteed New Potatoes with Garlic and Parsley, Eggplant Caponata, Oranges with Grand Marnier and Shaved Chocolate

April 08 - Easter Entertaining
Location: Homeworks (Address & Contact Information)
Time: 6:30- 9:00 pm
Cost: $To be paid directly to Homeworks
Menu: Crostini with Plum Tomato Chutney and Pesto, Baby Lamb Chops with Balsamic Red Wine Glaze, Cheesy Potatoes Gratin, Roasted Carrots with Pine Nuts and Currants, Bittersweet Chocolate Macaroons

April 09 - Cooking with Asian Ingredients
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: Spinach Saute with Ginger Tamari Dressing, Miso Soup with Tofu and Nori, Sesame Crusted Salmon with Ketjap Manis, Stir Fry Bok Choy with Mushooms and Garlic, Sticky Coconut Black Rice, Sweet and Spicy Chicken with Cilantro

April 14 - Vegetarian and Delicious
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: Kale Quinoa Patties, Red Lentil Dahl with Roasted Butternut Squash and Tamarind Sauce, Wild Mushroom Fricassee on Parmesan Toasts, Vietnamese Cabbage Salad with Pan Seared Tofu, Cinnamon Date Almond Butter Cookies

April 16 - Healthy Fish
Location: Homeworks (Address & Contact Information)
Time: 6:30- 9:00 pm
Cost: $To be paid directly to Homeworks
Menu: Catalan Salmon with Almonds and Capers, Moroccan Spiced Arctic Char with Stir Fry Bok Choy Grilled Ahi Tuna with Parsley Aioli, Pan Roasted Eggplant with Shallot Vinaigrette, Lemon Tart

April 17 - Quick and Easy Thai
Location: The Weekend Kitchen (Address & Contact Information)
Time: 6:30 - 10:00 pm
Cost: $To be paid directly to The Weekend Kitchen
Menu: Summer Rolls with Shrimp and Avocado, Thai Beef Salad, Thai Vegetable Curry with Basmati Rice, Thom Ka Gai ( Thai Chicken Soup with Lime Leaves), Deep Fried Coconut Bananas

April 21 - Indian North and South
Location: The Institute of Culinary Education (Address & Contact Information)
Time: 6:00 - 10:00 pm
Cost: $To be paid directly to ICE
Menu: Southern Indian Garlic Tomatoes with Chilies, Bengal Coconut Shrimp, Sesame Basmati Rice with Shaved Coconut, Paneer Cheese with Spinach Cashew Sauce, Lentil Dahl with Spice Infused Ghee, Eggplant and Cauliflower Pakoras, Stuffed Chapati Bread, Mango Chutney, Chicken Vindaloo

April 22 - Cooking in Provence
Location: The Institute of Culinary Education (Address & Contact Information)
Time: 6:00 - 10:00 pm
Cost: $To be paid directly to ICE
Menu: Thin Crust Pizza with Basil, Caramelized Onions, Tomato and Parmesan, Frisee Salad with Lardons and Poached Egg, Duck Breast with Balsamic Glaze, Ratatouille Nicoise, Braised Citrus Leeks with Mustard Bread Crumbs, Pommes Anna, French Lentils with Walnuts and Chevre, Bittersweet Chocolate Tart, Poached Pears with Cabernet Sauce

April 28 - Best Ever Chicken Dishes
Location: Middletown Adult Education (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $To be paid directly to Middletown Ed
Menu: Five Spice Vietnamese Chicken, Glazed Asian Chicken, Indian Curry Chicken, Greek Lemon Rice Pilaf, Crunchy Oat, Chocolate Chip Almond Cookies

April 29 - Spring Mediterranean
Location: Homeworks (Address & Contact Information)
Time: 6:30 - 9:00 pm
Cost: $To be paid directly to Homeworks
Menu: Phyllo Parmesan Wrapped Asparagus, Braised Greek Chicken with Artichokes Lemon Spinach Rice, Watercress Salad with Fried Feta, Phyllo Cups with Lemon Curd and Strawberries

May 2015

May 05 - Homemade Pizza and Pasta
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: We wil be making homemade pizza and pasta to create the following dishes; Pasta with Parsley Walnut Pesto, Ricotta Basil Ravioli with Tomato Coulis, Pizza with Mushrooms, Goat Cheese and Shallots, Pizza with Spinach, Tomato and Mozzarella, Chocolate Almond Macaroons

May 12 - Northern Italian Cooking - Sold Out
Location: Middletown Adult Education (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $To be paid directly to Middletown Ed
Menu: Basil and Prosciutto Stuffed Chicken, Pasta with Sausage, Peas and Basil, Tri-Colore Salad with Lemon Vinaigrette and Shaved Parmesan, Ricotta Gnocchi with Creamy Mushroom Sauce, Amaretto Cake

May 19 - Rustic Northern Italian
Location: The Weekend Kitchen (Address & Contact Information)
Time: 6:30 - 10:00 pm
Cost: $To be paid directly to The Weekend Kitchen
Menu: Bacon Wrapped Artichoke Hearts, Grilled Tuna with Parsley Olive, Caper Tapenade, Tri-Colore Salad with Lemon Vinaigrette and Shaved Parmesan, Grilled Polenta with Wild Mushroom Fricassee, Chocolate Amaretto Cake

May 27 - Celebrate Spring!
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: Crostini with Roasted Peppers, Goat Cheese and Basil, Shrimp Saute with Anchovy Caper Butter, Asparagus Risotto, Garlic Braised Escarole, Apricot Almond Crisp with Chantilly Cream

June 2015

June 02 - Northern Italian Cooking - back by popular demand
Location: Middletown Adult Education (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $To be paid directly to Middletown Ed
Menu: Basil and Prosciutto Stuffed Chicken, Pasta with Sausage, Peas and Basil, Tri-Colore Salad with Lemon Vinaigrette and Shaved Parmesan, Ricotta Gnocchi with Creamy Mushroom Sauce, Amaretto Cake

June 09 - Knife Skills 101
Location: Middletown Adult Education (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $To be paid directly to Middletown Ed
Menu: We will cover chopping, mincing, deboning, slicing and how to buy store and sharpen a knife. All students must bring an 8 or ten inch chefs knife to the class. White Bean and Vegetable Soup with Parmesan Croutons, Chicken Thighs Amatriciana, Sauteed New Potatoes with Garlic and Parsley, Eggplant Caponata, Oranges with Grand Marnier and Shaved Chocolate

Group Cooking Class Locations:

Homeworks
711 Boston Post Road Old Saybrook, CT, 06475
Contact: 860 388 3331

Middletown Adult Education
396 Main Street Middletown, CT. 06457
Contact: 860 343 6044

The Institute of Culinary Education
225 Liberty Street NY, NY 10280
Contact: 212 847 0700

The Silo Cooking School
44 Upland Road New Milford, Ct.
Contact: 860 355 0300

The Weekend Kitchen
6 North Main Street Essex, Ct. 06426
Contact: 203 671 2639

White Gate Farm
83 Upper Pattagansett Lane East Lyme, CT. 06333
Contact: 310 980 0139

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Technique One - Fine Cooking Series in Connecticut

IMPORTANT NOTE: You must be available for at least the first class and are required to bring your own chef's knife.
Make up classes will be offered throughout the year. Details on knives will be included in your registration email.

This is a 5-week series
Cost: $475 (You can register for these cooking classes by clicking on the Paypal button below.)
Time: 6pm-9pm
Location: White Gate Farm • 83 Upper Pattagansett Lane East Lyme, CT. 06333

Lesson 1: Thursday, April 30
Lesson: Basic Kitchen Information Knife Skills * Blanching * Sautéing* Proper Cooking of Protein * Fresh Herbs * Reduced Pan Sauce * Simple Salad * Classic Vinaigrette * Macerating

Menu: Gazpacho with Garlic Croutons * Sautéed Chicken Breast with Mustard and Rosemary * Sautéed Green Vegetables with Garlic and Ginger * Crispy Sautéed Potatoes with Garlic * Simple Salad with Classic Vinaigrette * Macerated Balsamic Berries

Lesson 2: Thursday, May 7

Lesson: Stocks * Degreasing Stocks * Roasting of Proteins and Vegetables * Trussing and Carving of Poultry * Proper Grain Cooking *Gravy * Baked Fruit Dessert

Menu: Chicken Stock * Roast Chicken with Lemon and Thyme * Roasted Vegetables * Rice Pilaf * Spinach and Mushroom Salad with Bacon and Sherry Wine Vinaigrette * Fruit Cobbler with Chantilly Cream

Lesson 3: Thursday, May 14

Lesson: Brown and White Braising * Handling Shellfish * Steaming * Cooking Legumes Creamy Vinaigrettes * Preparation of Eggs for Mousse * Working with Phyllo Dough

Menu: Mussels Steamed in White Wine with Garlic and Thyme * French Beef Stew * Braised Leeks with Mustard Bread Crumbs * Warm Lentils with Prosciutto * Watercress and Endive Salad with Shallot Vinaigrette * Dark Chocolate Mousse in Phyllo Cups

Lesson 4: Thursday, May 28

Lesson: Vegetable Stock * Main Dish and Appetizer Soups * Thickening Soups * Homemade Mayonnaise * Molten Souffle

Menu: Vegetable Stock * Roasted Vegetable Soup with Saffron Mayonnaise * Asian Chicken Soup with Ginger and Soba Noodles * Chickpea Soup with Sausage and Swiss Chard * Classic Clam Chowder * Chocolate Souffle Cakes with Espresso Whipped Cream

Lesson 5: Thursday, June 4

Lesson: Indoor Grilling * Marinades * Side Salads Composed Salads * Flambéing Fruit

Menu: Grilled Steak with the Best Ever Marinade * Grilled Portobellos with Balsamic Glaze * Grilled Corn and Roasted Red Pepper Salad * Classic Nicoise Salad * Brown and Wild Rice Salad with Currants and Scallions * Bananas Foster





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Technique Two - International Technique Class Schedule

IMPORTANT NOTE: You must be available for at least the first class and are required to bring your own chef's knife.
Make up classes will be offered throughout the year. Details on knives will be included in your registration email.

This is a 5-week series
Cost: $475 (You can register for these cooking classes by clicking on the Paypal button below.)
Time: 12pm-3pm
Location: White Gate Farm • 83 Upper Pattagansett Lane East Lyme, CT. 06333

Lesson 1: Saturday, April 4
Indian Lesson: Spice and Curry Mixtures * Cooking with Lentils * Homemade Chutney * Pilafs * Cooking Fish * Homemade Cheese * Indian Bread

Menu:
Dahl with Spice Infused Ghee * Mango Chutney Goan Shrimp with Roasted Coconut Sauce * Garlic Braised Tomatoes Paneer in Spinach Sauce * Coconut Pilaf with Sesame Seeds Stuffed Chapati Bread * Indian Spice Mixtures

Lesson 2: Saturday, April 11

Moroccan Lesson: Flatbreads * Tagine * Preserved Lemons * Classic Moroccan Salad * Moroccan Spices * Couscous * Working with Phyllo

Menu: Moroccan Flatbread with Lamb and Charmoula * Vegetable Tagine with Apricots * Preserved Lemons * Moroccan Chicken with Spinach and Couscous * Orange and Olive Salad with Pomegranate Vinaigrette * Phyllo Bundles with Fig and Almond Filling

Lesson 3: Saturday, April 18

Italian Lesson: Sicilian Flavors * Food from Umbria * Tuscan Pasta * Homemade Ravioli * Italian Tart

Menu:
Homemade Ravioli with Ricotta Parmesan Filling * Gnocchi with Wild Mushroom Sauce * Umbrian Fish Soup with Garlic Toasts * Eggplant Caponata * Sicilian Meatballs with Tomato Basil Sauce * Orange Almond Crostate

Lesson 4: Saturday, April 25

Asian Lesson: Working with Wonton Skins * Deep Frying Fish * Asian Dipping Sauces and Dressings * Asian Salads * Working with Rice Noodles * Curry and Lemongrass Sauces

Menu:
Shrimp and Ginger Potstickers * Thai Crispy Snapper with Red Curry Sauce * Thai Coconut Chicken with Bok Choy * Vietnamese Green Papaya Salad * Rice Noodle Salad with Cilantro and Mint * Vietnamese Coconut Creme Caramel

Lesson 5: Saturday, May 2


Mediterranean Lesson: Grains and Beans * Mediterranean Salads * Preparing Lamb * Variety of Mezze * Semolina Dessert

Menu:
Spinach and Feta Triangles * Hummus with Pita Toasts * Mixed Greens with Crunchy Fried Feta * Tabouli Salad * Giant Beans with Roasted Peppers * Lebanese Lamb Kibbeh * Semolina Cakes with Glazed Strawberries





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Testimonials




"You were certainly one of my favorite experiences in LA. I hope the east coast brings you all the joy and happiness that you have shared through your classes and meals" - Malinda


"It was a pleasure learning from you. Thank you for imparting your culinary wisdom, kitchen magic and patience. Best of luck on your new adventure!" - Pat


"I am sorry to see you go. I will always remember taking my first cooking class with my son at Surfas with you. You were just great with a 24 year old who was sure he wouldn't have a great time. BUT he sure did! He has made several of your Julie & Julia recipes. You gave him that skill. His girlfriend has been impressed with his cooking. My most recent class with you was the Tapas class with my foodie buddy Terri. It was her first class with you and she really enjoyed herself. We will miss your great teaching skills and your wonderful recipes with all the tips." - Sharon


"Thanks so much for making my cooking instruction so much fun. I've learned a great deal from you and have great admiration for your teaching abilities as well as your knowledge and experience in the kitchen. It's been a pleasure learning from you and my friends and family join me in thanking you for the wonderful meals we've enjoyed thanks to my time with you." - Robert


"You and your classes will be missed by the both of us. We wish you well in your move and future endeavors. Having experienced first hand your culinary knowledge and your caliber of teaching, you will always be successful. We would be very interested in seeing the culinary videos, let us know when they are ready." - Michael and Cheryl


"Since sampling a few of your classes, I have found that I really enjoy the pace and art of cooking, and have re-created many of your Indian dishes. (Thank you 1,000,000X) Cooking delicious food and being encouraged by your techniques (which I have taken to practicing) I am taking that next step forward & attending an open call for MasterChef with visions of going even farther thanks to you. I know you will find an enthusiastic group of novice and experienced chefs in your new area. Keep up the wonderful work, you inspire us all." - Renette Christensen


"I love your teaching style and your relaxed approach to cooking. I learned so much from you, and now find cooking to be a complete pleasure. It's a fun challenge to look a what we have in the kitchen on any given evening and think "what would Amanda make with these ingredients?", and then throw something together. And I just hosted my book club and cooked the entire vegetarian meal from your recipes. It was such a hit the ladies all wanted to find out how to get copies of your book, so I gave them your website so they could get copies of their own! " - Diane



Simple, Real Food Book Simple, Real Food: Delicious clean food prepared simply

My cookbook Simple Real Food can be purchased online.

The price is $24.95 and the book can be sent to your home or office. It can be included with a gift certificate for a cooking class as the perfect present.

Book Details


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