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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.
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Private Demo / Wine Dinners
We have included a new way of dining and learning offered at the Weekend Kitchen. Simple Real Food welcomes you to a special series of Saturday night demonstration dinners. Each month we invite you to join us for an intimate candlelight dinner paired with delicious wines in an antique home in Essex.
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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.
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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
 For the group 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, recipes and professional instruction.
No experience necessary and all levels are welcome.
June 2013
June 21 - Evening in Tuscany- Sold Out
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: A trip to the North of Italy is a perfect night out for couples or a few friends- come join us; Bruschetta with Caramelized Onions, Burrata and Smoked Bacon, Risotto Milanese, Tuscan Meatloaf with Porcini and Pancetta, Fennel and Watercress Salad with White Balsamic Vinaigrette, Amaretto Chocolate Cake with Espresso Whipped Cream
June 22 - Demonstration Wine Dinner- Northern Italian
Location: The Weekend Kitchen (Address & Contact Information)
Time: 7:00 pm - 10:00 pm
Cost: $90
Menu: Each four-course seasonally inspired dinner will be artfully demonstrated by Chef Cushman using organic ingredients sourced from local farms (such as White Gate Farm) whenever possible.
The cost of these unique evenings of wonderful food, learning and good company is $90 per person.
Artisanal Cheeses, Crostoni with Burrata, Smoked Bacon and Caramelized Shallots, Four Mile Farm Beef Rollatini with Pine Nuts and Pecorino (Seasonal fish with Olive Tapenade is available for non-meat eaters, advance notice is requested), Tri Colore Salad with Citrus Vinaigrette and Shaved Parmesan,Chocolate Amaretto Cake with Espresso Whipped Cream
June 27 - Healthy Mediterranean
Location: Gray Goose Cookery (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $55- To be paid directly to Gray Goose
Menu: The perfect cuisine for health and so delicious. We use the best olive oil, produce and feta in the wonderful Greek class.
Panko Crusted Feta on Mixed Greens, Lamb Souvlaki with Tzatziki Sauce, Minted Zucchini Fritters, Dolmades, Semolina Cakes with Glazed Strawberries
June 29 - Healthy Easy Fish Dishes
Location: The Weekend Kitchen (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $85
Menu: Fish is easy to over-cook and often intimidating for many. In this class you will find out how to tell when the fish is done, what sauces can be made ahead and how to purchase fish. Salad Nicoise with Grilled Ahi Tuna, Seasonal Fish en Papillote with Julienne Vegetables and Ginger, Oven Steamed Salmon with Arugula Pesto, Grilled Asparagus with Lemon Vinaigrette, Blueberry and Strawberry Shortcakes
July 2013
July 10 - Provence Cooking
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: The South of France has an abundance of herbs, olives and tomatoes for us to enjoy in this meal- fit for guests and every day enjoyment.
Frisee Salad with Lardons and Warm Chevre, Crostini with Olive-Caper Tapenade, Steak Au Poivre, Potato Gratin, Provencal Stuffed Zucchini, Bittersweet Chocolate Macaroons
July 11 - Techniques- Braising and Vinaigrettes
Location: The Weekend Kitchen (Address & Contact Information)
Time: 6:30 - 9:30 pm
Cost: $80
Menu: We will cover the second most popular method of cooking; braising. Used in so many dishes such as stews, pot roasts, osso buco, tagines- braising is very versatile and produces delicious results. What better side dish than a simply dressed salad or vegetable. Braised Lamb with Indian Spices, Braised Pork with Tomatillo Sauce, Jicama Apple Salad with Lime Vinaigrette, Mixed Greens with Shallot Vinaigrette, Braised Cauliflower with Red Wine Vinaigrette
July 12 - Summer Appetizers
Location: Gray Goose Cookery (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $55- To be paid directly to Gray Goose
Menu: Easy, fun appetizers to make ahead for any cocktail party.
Crostini with Oven Roasted Herb Tomatoes and Chevre, Skewered Scallops with Ginger Garlic Dipping Sauce, Citrus Chicken Skewers, Thai Summer Rolls with Shrimp, Avocado and Cucumber, Crostoni with Homemade Ricotta and Parsley
July 13 - It's A Party!
Location: The Silo Cooking School (Address & Contact Information)
Time: 6:30 pm - 9:30 pm
Cost: $90
Menu: In this popular class on appetizer you will dazzle your friends with a variety of recipes from Chef Amanda's catering business on the menu are; Vegetable Samosas, Coconut Shrimp with Pineapple Scallion Dipping Sauce, Spicy Crab Cakes with Chipotle Mayonnaise, Hoisin-Ginger Pork Skewers with Mango Mayonnaise, Phyllo Parmesan Wrapped Asparagus, Filet of Beef on Shallot Crostini with Horseradish Cream
July 14 - Best Ever Thai
Location: The Silo Cooking School (Address & Contact Information)
Time: 11 am- 2:00 pm
Cost: $90
Menu: This class serves as a great introduction to Thai cooking for those who have never tried to make it at home. You will prepare: Chicken Satay with Spicy Peanut Sauce, Thai Hot and Sour Soup with Shrimp, Crispy Snapper with Garlic Scallion Marinade, Pad Thai with Shrimp, Spicy Mussels with Coconut Curry Sauce, Thai Beef Salad, Nam Sod (ground pork, cilantro, garlic and lime appetizer wrapped in lettuce leaves)
July 17 - Indian Home Cooking
Location: Gray Goose Cookery (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $55- To be paid directly to Gray Goose
Menu: Indian cooking is best when it's homemade and in this class you will learn about the spices and how to shop, combine and store them.
Pink Lentil Dahl with Cilantro and Tomatoes, Garlic Braised Tomatoes with Chilies, Chicken Curry Goa Style, Basmati Rice Pilaf with Cashews, Roasted Curried Cauliflower
July 18 - Grillin' and Chillin' - sold out
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: Summer is the perfect time for making easy meals and grilling is ideal for getting out of the kitchen and enjoying the good weather. We will master marinades as well as techniques for making sure your meat and chicken is done perfectly.
Grilled Latin Skirt Steak with Cilantro Lime Sauce, Grilled Thai Chicken, Grilled Corn and Roasted Red Pepper Salad with Basil and Lemon Dressing, Grilled Pesto Shrimp with Heirloom Tomato Salad, Grilled Seasonal Fruit with Rum Sauce and Vanilla Ice Cream
July 27 - Thai for Entertaining
Location: White Gate Farm (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $90
Menu: We will learn to use the different ingredients required in Thai cuisine as well as where to get them and what you can substitute instead if needed. This dinner will be better than any restaurant, that is promised!
Thai Summer Rolls with Shrimp and Avocado, Mee Krob (Rice Noodles with Shrimp, Pork and Fried Tofu) Thai Beef Salad with Cucumber and Red Onion, Thai Fish Curry, Coconut Sweet Rice with Mangoes and Sesame
July 30 - Tapas for Entertaining
Location: The Weekend Kitchen (Address & Contact Information)
Time: 6:30 - 9:30 pm
Cost: $80
Menu: These appetizers are a big hit with company. Served at room temperature they are perfect for entertaining.
Potato and Prosciutto Croquettes, Portobello Arugula Crostini with Rosemary Aioli, Crostini with Seared Steak and Basil Puree, Crostoni with Fresh Ricotta ( we will make our own) and Parsley, Mussels on the half shell with Remoulade Sauce, Classic Spanish Omelette
July 31 - Caribbean Island Cooking
Location: Gray Goose Cookery (Address & Contact Information)
Time: 6:00 - 9:00 pm
Cost: $55- To be paid directly to Gray Goose
Menu: Food from the islands is spicy, fresh and yummy with the use of limes, coconut and herbs. In this class we will take a trip to the sun and white sand of Jamaica.
Crab Cakes with Chipotle Mayonnaise, Spicy Jerk Chicken, Coconut Rice, Jicama, Mango Salad with Lime Cilantro Dressing, Coconut Tart
August 2013
August 24 - Moroccan Feast
Location: White Gate Farm (Address & Contact Information)
Time: 3:00 - 6:00 pm
Cost: $90
Menu: In this class we will learn to make our own preserved lemons as well as the most popular national dish; the tagine. Chicken Tagine with Olives and Preserved Lemons, Couscous with Lentils and Arugula and Mint, Orange and Olive Salad with Pomegranate Vinaigrette, Moroccan Carrots with Cumin Scented Spinach, Phyllo Bundles with Fig and Almond Filling
August 24 - Demonstration Wine Dinners- Asian Fusion Gourmet
Location: The Weekend Kitchen (Address & Contact Information)
Time: 7:00 pm - 10:00 pm
Cost: $90
Menu: Each four-course seasonally inspired dinner will be artfully demonstrated by Chef Cushman using organic ingredients sourced from local farms (such as White Gate Farm) whenever possible.
The cost of these unique evenings of wonderful food, learning and good company is $90 per person.
Artisanal Cheeses, Sesame Crusted Tuna on Wonton Crisps with Wasabi Crème Fraiche, Seasonal Miso Glazed Fish with Grilled White Gate Farm Zucchini, Coconut Black Sticky Rice, Asian Five Spice Chocolate Cake with Fresh Berries
September 2013
September 24 - Cooking In Provence
Location: Stonewall Kitchens (Address & Contact Information)
Time: 6:00 - 8:00 pm
Cost: $50.00-To be paid directly to Stonewall Kitche
Menu: Frisee Salad with Lardons and Warm Chevre, Sauteed Pork Tenderloin with Mustard Shallot Cream Sauce, Ratatouille Nicoise, Apple Crepes with Salted Caramel Sauce
Group Cooking Class Locations:
Gray Goose Cookery
27 Coogan Blvd.
Old Mystic Village, CT.
06355
Contact: 860 536 5306
Stonewall Kitchens
501 Evergreen Way
Suite 503
South Windsor, CT
06074
Contact: 860 432 3398
The Silo Cooking School
44 Upland Road
New Milford, Ct.
Contact: 860 355 0300
The Weekend Kitchen
52 Saybrook Road
Essex, Ct. 06426
Contact: 860 767 1010
White Gate Farm
83 Upper Pattagansett Lane
East Lyme, Ct. 06333
Contact: 310 980 0139
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Private Demo / Wine Dinners
Each four-course seasonally inspired dinner will be artfully demonstrated by Chef Cushman using organic ingredients sourced from local farms (such as White Gate Farm) whenever possible.
The cost of these unique evenings of wonderful food, learning and good company is $110 per person. Please reserve your seats by clicking on the pay pal link under the dinner. Seating is limited to ten people.
June 22 - Northern Italian Feast
Time: 7:00 - 10:00 pm
Cost: $110
Menu: The South of France has an abundance of herbs, olives and tomatoes for us to enjoy in this meal- fit for guests and every day enjoyment.
Frisee Salad with Lardons and Warm Chevre, Crostini with Olive-Caper Tapenade, Steak Au Poivre, Potato Gratin, Provencal Stuffed Zucchini, Bittersweet Chocolate Macaroons
July 20 - Summer Entertaining
Time: 7:00 - 10:00 pm
Cost: $110
Menu: Artisanal Cheeses • Summer Heirloom Gazpacho with Parmesan Croutons • Four Mile Farm Grilled Skirt Steak with Garlic Cilantro Coulis – Grilled seasonal fish with Cilantro Coulis is available, advance notice is required • Sugar Snap Pea Saute with Mint and Shallots • Caramelized Peaches with Creme Fraiche and Raspberries
August 24 - Asian Fusion Gourmet
Time: 7:00 - 10:00 pm
Cost: $110
Menu: Artisanal Cheeses • Sesame Crusted Tuna on Wonton Crisps with Wasabi Créme Fraiche • Seasonal Miso Glazed Fish with Grilled White Gate Farm Zucchini • Coconut Black Sticky Rice • Asian Five Spice Chocolate Cake with Fresh Berries
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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: Weekend Kitchen • 52 Saybrook Road Essex, Ct.
Lesson:
Basic Kitchen Information Knife Skills * Blanching * Sautéing* Proper Cooking of Protein * Fresh Herbs * Reduced Pan Sauce * Simple Salad * Classic Vinaigrette * Macerating
Menu:
White Bean Soup with Parmesan 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 Strawberries with Yogurt Cream
Lesson 2
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
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
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
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
COMING THIS SUMMER. DATES TO BE ANNOUNCED
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Testimonials
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"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
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