Faraday’s Kitchen Store hosts demonstration cooking classes throughout the year. Watch, listen and learn as the chef-instructor demonstrates techniques and prepares recipes for you to sample (please eat before attending). Classes range from 10 to 13 students per class, and each space is sold in advance on a first come, first serve basis. If classes are full, we will be happy to add you to our waiting list.
Register Today
Come in and see us to register today for any of the cooking classes listed below, or call our main number 512.266.5666 and press 3 on the main menu for a sales associate to register by phone. Most classes are held from 6pm to 8pm unless otherwise identified.
Important Additional Information
Class Registration Information
Cancellation Information
2012 Cooking Class Calendar
March 2012 – All classes are held in the store
- Wednesday, March 14th from 6 pm to 8pm – A Savory French Delight that will excite your family and friends with Chef Shawn Hampton. Menu includes: Tapenade on Toast; Filets de Porc Normande (Pork with Apples); La Truffade (Potato Cake with Cheese and Bacon); Potimarron Roti aux Herbes (Roasted Butternut Squash with Herbs); and for dessert, Tarte Citron Maman (Lemon and Almond Cake). The price for this class is $45.
- Wednesday, March 21st from 6pm to 8 pm – Chef to be announced. Menu to be announced. The cost for this class is $45 per person.
- Wednesday, March 28th from 6pm to 8pm - Any Weather is perfect for SOUP! With Chef Laura Eliel. Learn the basics of great soup making. Menu includes: Fresh and Cool Gazpacho, a delicious Butternut Squash Coconut Curry Soup, and Hearty Chicken and Mushroom with Dumplings. The price for this class is $45.
February 2012 – All classes are held in the store
- Wednesday, February 1st from 6 pm to 8pm – Chef Katy Parker brings you a hearty, rich Winter Menu. Menu includes: Cream of Celeriac Soup with Pan-Seared Mushroom Crostini; Cabernet Braised Lamb Shank with Horseradish Smashed Potatoes and Braised Kale; and for dessert, a Warm Glazed Fig Tart with Spiced Whipped Cream and Caramel Drizzle. The price for this class is $45.
- Saturday, February 4th from 11 am to 1 pm – Supercharge your Superbowl Snacks with Chef Katy Parker. You don’t have to settle for just chips and salsa! Menu includes: Bad-Ass Buffalo Wings; Grilled Drunken Oysters with Chili-Lime Butter and a splash of Tequila; Warm Spinach Artichoke Dip; Bacon and Broccoli Salad; and Homemade Ice Cream Sandwiches. The price for this class is $45.
- Wednesday, February 8th from 6pm to 8 pm – Chef Jerry Pizzitola’s WELCOME HOME Extravaganza! We are excited to welcome back one our most favorite chef’s. Chef Jerry is back from his sojourn in Houston with a menu that includes: Snapper Pontchartrain with Rice Pilaf; Grilled Broccolini; Frozen Iceberg Salad with Creamy Parmesan Dressing; Fried Softshell Crab with spicy Remoulade; and for dessert, Drea’s Poundcake Bites with Chicory and a shot of Bailey’s Irish Cream. The Wednesday class has sold out so we have NOW opened a second class on Thursday, Feb. 9th 6pm to 8pm. The cost for this class is $55 per person.
- Wednesday, February 15th from 6pm to 8pm - Enjoy a culinary tour of India wtih Chef Birjis Rashed! Menu includes: Menu includes: “Gobi 65” Spicy Cauliflower Fritters; Goat Kadhai Curry; Palak Paneer (Spiced Spinach and Cheese); Naan (Indian Flatbread); and for dessert, a cool and refreshing Mango Lassi. The price for this class is $45.
- Wednesday, February 22th from 6pm to 8pm - A winter Seafood Repast with Chef Beau Hobbs! Menu includes: Panang Thai Curry Mussels with Coconut Milk; Pan Seared Grouper with Tapenade and Winter Risotto; and for dessert, Crème Caramel. The price for this class is $50.
January 2012 – All classes are held in the store
- Wednesday, January 18th from 6pm to 8pm – Chef Katy Parker, All Gumbo, All the Time! Learn to make not one, but TWO great gumbos! First a delicious Chicken and Andouille Sausage Gumbo, then a traditional Creole Seafood Gumbo- with a surprise twist! You will also learn everything you need to know about how to make the perfect roux. The price for this class is $45.
- Friday, January 20th from 6pm to 8pm – So popular, we’re doing it a 3rd time! Chef Katy Parker, All Gumbo, All the Time! Learn to make not one, but TWO great gumbos! First a delicious Chicken and Andouille Sausage Gumbo, then a traditional Creole Seafood Gumbo- with a surprise twist! You will also learn everything you need to know about how to make the perfect roux. The price for this class is $45.
- Wednesday, January 25th from 6pm to 8pm - Join Chef Jay Huang of Trace at the W Hotel as he Gets Saucy! Menu includes: Grilled Asparagus with Aioli; Roasted Potatoes with Hollandaise; Pan Roasted Steak with Red Wine Pan Sauce; and for dessert, Vanilla Crème Anglaise with Fresh Fruit. The price for this class is $45.
2011 Cooking Class Calendar
November 2011 – All classes are held in the store
- Wednesday, November 2nd from 6pm to 8pm - Chef and Professional Baker Laura Eliel helps Spark up you Holiday Baking! This year, bake up what will become your NEW Family Favorites! Menu will include: Gingerbread People; Pumpkin-Cranberry Cake Balls (so great for Thanksgiving!); and Coconut Cream Macaroons. The price for this class is $39.
- Tuesday, November 8th and 15th – 2 times to take class - Learn Two-part Holiday Entertaining Series with one of our great guest chefs’ Danika Boyle. Your holiday entertaining will be easy and breezy with Chef Danika’s favorite appetizers and party treats! Week 1 will feature a menu of Shrimp “Grits” with Comte Polenta; Stuffed Mushroom with Crab; and Zucchini and Goat Cheese Mini Soufflé; and Week 2 will offer Do-It-Yourself Ricotta, Fig and Thyme Honey Crostini (where you’ll learn to make your own ricotta); Arancini stuffed with Mozzarella and served with a Tomato Basil Sauce; and Spicy Stuffed Shells. There will be TWO SESSIONS of this series offered- EITHER Tuesday mornings from 10-12, OR Tuesday evenings from 6-8. Choose the one that best fits your schedule- the cost is just $89 for the two weeks. The cost for this class is $89 per person.
- Wednesday, November 16th from 6pm to 8pm - Celebrate Thanksgiving with some NEW Traditions from Chef Katy Parker. Menu includes: Roasted Butternut Squash, Lentil and Arugula Salad with soft Goat Cheese; Golden Brown Deep Fried Turkey (the JUICIEST you’ve ever tasted!) served with Savory Wild Rice with Fall Mushrooms, Parsley, Lemon and Sage Sausage; and Cranberry Pistachio Bread Pudding. The price for this class is $45.
October 2011 – All classes are held in the store
- Wednesday, October 5th from 6 pm to 8pm - Tour the Sunny Mediterranean with Chef Katy Parker . Menu includes: Traditional Lebanese Fattoush Salad with Grilled Flatbread; Moroccan Chicken Tagine with Artichokes and Peas; and Chocolate Hazelnut Baklava. The price for this class is $45.
- Thursday, October 20th from 6pm to 8 pm - Learn how you can use a PRESSURE COOKER to create fantastic dishes in 15 MINUTES OR LESS! Chef Scott Crim and Fissler Cookware team up with a great menu, including: Spinach Frittata with Nutmeg and Onion; White Beans and Ham; Chicken Cacciatore; Braised Short Ribs; and Bread Pudding with Dates and Hot Rum Sauce. The cost for this class is ONLY$25 per person, which includes all recipes and sample portions of each 5 dishes.
- Wednesday, October 26th from 6pm to 8pm - Chef katy Parker helps you Braise your way to Culinary Success. Menu includes: Traditional Waldorf Salad with Crisp Fall Apples; Chicken Fricassee with Roasted Carrots, Parsnips and Celery Root Puree; and Duck Fat Pound Cake with basic Chocolate Sauce. The price for this class is $50.
- Saturday, October 22nd & 29th from 10am to noon – Two-Part Gluten Free Baking Series with Chef Kate Payne. For those of you who are living the Gluten-Free lifestyle, this class is just what you’ve been looking for! Week 1 will be all about PIE. Chef Kate will prepare three styles of topping (covered crust lattice and streusel)with a variety of fillings- just in time for your holiday baking throughout the fall. Week 2 will focus on Bread and Muffins, the basics for gluten-free baking, with both yeast bread and quick breads with other leaveners. The classes will use eggs and butter (so they won’t be gluten- AND dairy-free), but Chef Kate will offer up ideas for substituting those ingredients if need be. Class will take place from 10 am to Noon on two consecutive Saturdays and the cost for this class is $89. To learn more about Kate Payne check out her blog site: Hip Girls Guide to Homemaking.
August & September 2011 – All classes are held in the store
- Wednesday, August 31st – Chef Katy Parker will bring you down N’Awlins way with this Creole Delight. Menu includes: Crispy Fried Oyster Salad; a rich and spicy Crawfish Etouffee; and for dessert, Cinnamon Pecan Bread Pudding with Cinnamon White Chocolate Sauce. The price for this class is $45.
- Wednesday, September 14th - Chef Andrew Brooks will teach you to “Go Fish!” Menu will feature Poached Cod Quenelles in Tomato Water with Green Tomato Bruschetta; Garlic Smoked Halibut with Red Onion and Balsamic Marmalade, and Pancetta Roasted Brussels Sprouts; and for dessert, a Toasted Walnut Semifreddo. The price for this class is $50.
- Wednesday, September 21st – A Seasonless Italian Classic – Roasted Rack of Lamb with Chef Dean Chambers of Siena Restaurant. Menu Includes: Arugula Salad with Grilled Peaches and Pecorino Cheese; Herb Encrusted Rack of Lamb with Fresh Basil Pesto and Parmesan Whipped Potatoes; and for dessert, Vanilla Panna Cotta with Fresh Berries. The price for this class is $45.
- Wednesday, September 28th - Enjoy an exotic Asian Evening as Chef Gerard Canales takes you on a culinary tour of Thailand. Menu includes: Green Papaya Salad, Cool and Refreshing Cucumber Salad, Chicken Satay with Coconut Peanut Sauce, Shrimp Spring Rolls with Sweet Thai Chili Sauce, and for dessert, Bananas in Coconut Milk. The cost of this class is $45.
Sign Up TODAY for SIMPLIFY 2.0 – Preparing the Perfect 7 Course Dinner
5 Week Cooking Class Series from September, Tuesday 13 thru Tuesday October 11, 2011
You can take the Series either:
Tuesday mornings from 10:00am-Noon OR Tuesday evenings from 6:00pm-8:00pm.
Participate in a new concept of Cooking Classes! Join Chef Scott Crim as he takes you through each step involved in preparing a delicious seven-course meal. Just because there are many courses, doesn’t mean that making a high-caliber dinner has to be stressful or out of reach for the regular home cook. Chef Scott will teach you some recipes, many of which can be prepared ahead of time, which will wow your guests without wearing you out. The final week of class will be your very own 7-course FEAST, with a special surprise menu!.
The cost for this Five-Part Cooking Series is $199. And don’t forget- when you sign up for this series, you’ll receive a 10% discount in store for the entire duration- September 13th through October 11th.
Series includes the following FIVE classes:
- Tuesday September 13th – Starters, Amuse Bouches and Soups. Start your meal right with dishes that can be served as either an appetizer or an Amuse Bouche (a single, bite-sized hors d’œuvre), and learn to make two delicious soups which can be the basis for many variations. Menu includes: Seared Tuna on Crispy Wonton with Wasabi Mayo and Saté; Savory Profiteroles with a variety of fillings; Toast Point with Shaved Seared Beef, Arugula and Parmesan with Garlic Aioli; Deviled Egg with Bacon and Chive Drizzle. Soups: Classic Shrimp Bisque, Gazpacho.
- Tuesday September 20th - Salads and Intermezzos. Salads and Intermezzos, or palate cleansers, are the cool refreshing pause in a large meal. Salads. Menu includes: Wilted Spinach Salad with Apple and Orange Slaw, Toasted Goat Cheese Quenelles, and Bacon Vinaigrette; Grilled Pear Salad with Arugula, Sweet Roasted Pecans, Crumbled Bleu Cheese, and a Lemon and Olive Oil Emulsion. Intermezzos: Lemon, Strawberry and Vodka Sorbet; Cranberry and Campari Sorbet; Pickled Ginger.
- Tuesday September 27th – The MAIN Course. Learn to make three delicious dishes that can be mix-and-matched to make a duo plate, or can stand on their own as an entrée! Menu Includes: Braised Short Ribs; Grilled Marinated Bone-in Breast of Chicken; Shrimp Scampi. Sides: Vegetable-infused Rice Pilaf and Grilled Marinated Asparagus.
- Tuesday October 4th - Desserts and Cheese Course. Menu includes: Sweet Profiteroles, which can be filled with: Crème Anglaise; Crème Chantilly and Chocolate Mousse (The chef will prepare all three fillings, plus chocolate and caramel drizzles and garnishes). Banana Pudding. Cheese Plate- A cheese plate will be prepared and served, along with a discussion of cheese pairings and the composition of cheese plates, including fruit, olives, breads, crackers and more. We’ll serve a light snack in addition to the dishes being prepared in class .
- Tuesday October 11th - A full 7 Course Dinner. Chef’s Choice! Enjoy a delicious 7 Course Dinner where every course is a surprise, based on the techniques and information you’ve received over the course of the series. Chef Scott will be letting his creativity run wild, so bring your appetite, your favorite wine and your stretchy-waist pants. Join us for this exciting series!
May/June 2011 – All classes are held in the store
- Saturday, May 21st – 3 Sessions Offered – VITAMIX presents: The ULTIMATE in Food Demonstration Workshops! If you’ve ever thought about owning a Vitamix, the time is NOW!. During this standing room only event, Sarah Castro, a VITAMIX Chef Trainer will prepare a variety of 15 RECIPES in just 1 ½ hours. Participants will receive samples of each recipe made. Not only will you gain a better understanding of this powerful kitchen tool, but you receive detailed recipes and an experience that will CHANGE your way of thinking about food! Recipes to be demonstrated are: Garden Vegetable Juice; Carrot, Orange and Apple Juice; Lisa’s Green Smoothie; Fresh Salsa; Asian Cabbage Slaw; Thai Ginger Soup; Tortilla Soup; Fruit Sorbet; Cashew Banana Ice Kream; Peanut Butter; Peanut Butter Chocolate Smoothie; Vitamix Granola Bars; Spinach Artichoke Dip; Thai Pumpkin Soup; Analisa’s Cacao Mousse. Recipes are subject to change depending on available of product. The VITAMIX CIA Professional and Professional Series 500 blender models will be demonstrated during this event. The cost for this workshop is $20. If you are a current VITAMIX owner and you bring a potential purchaser, your admission is FREE! If you’d like to purchase your VITAMIX in advance of the workshop, you will receive FREE admission. Limit 1 free admission per household. There will be 3 sessions of this workshop at 9:00, 11:30 and 2:00. To reserve your space, call 266-5666 TODAY!
- Wednesday, May 25th – Are you “pololi” (hungry) for a Luau? Join Chef Gerard Canales as he whisks you away to the Islands! He’ll discuss the entire process of a typical Hawaiian luau, give you all of the recipes, and prepare several dishes for your enjoyment. Dishes to be prepared include: Smoked Kalua Pork; Macadamia Crusted Mahi Mahi with Mango Salsa; Pipi Kaula (Marinated, Dried and Cooked Beef) and for dessert a Hawaiian Banana Lumpia with Mango Salad. The cost for this class is $45.00 per person. You’ll “ai a ma’ona” (eat until your hunger is satisfied)!
- Wednesday, June 1st – A “Welcome to Summer” Italian Feast with Chef Dean Chambers. When Chef Dean is cooking, you always know the class will be great and the food, amazing! Menu includes: Bruschetta con Salsa Crudo (Tomato, Basil, Olive Oil and Garlic); Pan Seared Trout, served with a salad of Arugula, Potato and Crisp Pancetta with a Lemon Coriander Vinaigrette; and for dessert, a Lemon Basil Sorbet. The cost for this class is $45.00 per person.
- Saturday, June 4th and June 11th – “Masters of the Grill” Two Part Grilling Series with Chef Scott Crim. Classes will take place from 10 am to Noon out on the lawn. Dress for outside and you can bring a cooler. WEEK 1 will focus on Fish and Poultry, with a menu to include: Grilled Scallop Kebabs with with Cointreau, Orange and Fennel Marmalade; Miso Marinated Grilled Mahi Mahi with Saté, Onion Relish and Cilantro Cream; Grilled Blackened Chicken with Fresh Pineapple Salsa; and Marinated and Grilled Summer Vegetable Medley Skewers with Herbs. WEEK 2 will be Meats, with a menu of: Dijon and Horseradish Encrusted Grilled Sirloin with Grilled Shallots and Potatoes; Slow Smoked Pork Tenderloin stuffed with Sausage, Apple and Onion served with a Grilled Garlic Sauce; and Seasoned and Marinated Flank Steak with Mushrooms and Grilled Asparagus, served with au jus on crusty French bread. The cost for this series is $89 for the two weeks, or take each week individually for $45 each.
April 2011 – All classes are held in the store
- Tuesday, April 5 – Cast Iron and Stainless Skillet cooking techniques with Chef Danika Boyle! Chef Danika will focus on a variety of recipes to really show you the secret to perfect dishes from your skillet! Menu Includes: Shrimp Creole with Hushpuppy Cake (baked in the Cast Iron skillet), and Spring Risotto with Leeks, Asparagus and Parmesan. Evening session only (6 PM to 8 PM). The cost for this class is $45.00 per person.
- Tuesday, April 12 – Tagine cooking techniques with Chef Danika Boyle. Menu includes: Spiced Moroccan Lamb with Potatoes and Peas in a Harissa Broth Couscous with ChickPeas and Cilantro Pesto There are two sessions being offered for this Tagine techniques class- SIGN UP for either the morning session (10 AM to Noon) or evening session (6 PM to 8 PM). The cost for this class is $79.00 per person.
March 2011 – All classes are held in the store
- Saturday, March 5th and Saturday, March 12th from 10 am to 12:30 pm – The Ultimate 2-Part Canning Cooking Class Series with Week One: features the sweet side of canning, where Kate will make Stawberry jam. Week Two: moves to savory, with Pickled Asparagus taking center stage. You’ll each get a small jar of preserves and pickles to take home, recipes and a list of recommended equipment, as well as getting some up-close education on the process involved to do most canning jobs. The cost for this class is $79.00 per person.
- Wednesday, March 9th – Get your wok on with ALL things WOKKED cooking class!!! Woks aren’t just for traditional stir frys! Chef Andrew Brooks will show you that the dishes you can prepare in them are endless. Menu includes: Chicken, Peanut, & Scallion Stir Fry; Pork, Apple, and Onion stir fry; and for dessert, a Pear, Tart Cherry, Vanilla, and Sauternes stir fry. The cost for this class is $45.00 per person.
February 2011 – All classes are held in the store
- Wednesday, February 9th – Treat your Sweetheart to a Romantic Valentine’s Evening with Chef Andrew Brooks! Menu includes: Havarti Gougeres with Tomato Marmalade & Smoked Salmon; Pan Roasted Duck with Crispy Skin, Cider Pan Sauce, Green Salt, and Asparagus Risotto; and to finish, Dark Chocolate Pots de Crème, with Pistachio Meringue and a Pistachio Lace Tuile. . The cost for this class is $45.00 per person.
- Wednesday, February 16th – Taste the freshness that a homemade Thai feast brings with Chef Gerard Canales. Menu includes: Thai Stuffed Chicken Wing with Glass Noodles and Mushrooms with Chili Vinegar Sauce; Steamed Fish in Banana Leaves with Coconut Milk, Chilies and Lemon Rind; and for dessert, Thai Fried Bananas. The cost for this class is $45.00 per person.
- Wednesday, February 23rd – Chef Mike Thompson will delight you with an exciting Seafood Extravaganza. Menu includes: Crabmeat au gratin, the grandfather of all au gratin dishes; Red Snapper with a tart and rich Beurre Meuniere; Delicate Creamed Spinach, the traditional accompaniment to any classic fish dish; and for dessert, a refreshing and stimulating Malbec Italian Ice with Fresh Mint. The cost for this class is $50.00 per person.
- Wednesday, January 26th – Join Executive Chef Alicia Ojeda from Beets Cafe, as she makes delicious, satisfying and hearty Winter Soups and Gluten-Free Grains in the Pressure Cooker! Enjoy the best of both worlds! Learn to combine traditional cooking methods and raw food techniques to boost the nutritional content of your soups, and make healthier versions of classic soups without compromising on flavor. Menu includes: Sprouted Black Bean Soup; Healing Mung Bean Soup; Split Pea Soup; and Healing Mineral Broth. The cost for this class is $45.00 per person.
2010 Cooking Class Calendar
November 2010 – All classes are held in the store
- Wednesday, November 17th – Discover how to make the most delicious and festive Holiday feast with Chef Kenny Gray! Menu includes: Cream of Butternut Squash Soup; Roast Loin of Pork on the bone with Spiced Apple Sauce and Roast Potatoes with Fresh Herbs; and for dessert, Cranberry and Orange Steamed Pudding with Clotted Cream. The cost for this class is $45.00 per person.
SIMPLIFY 2-Part Holiday Entertaining Cooking Series
November 9 and November 16, 2010
You can take the Series either:
Tuesday mornings from 10:00am-Noon OR Tuesday evenings from 6:00pm-8:00pm.
Join us for a new concept in Cooking Classes! With the success of our new “SIMPLIFY” series, we’re now aiming to bring simplified techniques to different cuisines and seasons. Chef Danika Boyle will make your Holiday Entertaining simple and STRESS-FREE! Once you learn the basic techniques and flavor profiles around the holiday season, you’ll gain a better understanding of the food culture of each. Students at all levels of cooking ability are welcome to enroll, whether to learn new techniques, or brush up on methods they’ve used for years.
The cost for this Two-Part Cooking Series is $89. And don’t forget- when you sign up for this series, you’ll receive a 10% discount in store for the entire duration- November 9th and November 16th.
Series includes the following TWO classes:
- Tuesday November 9th – Bad Santa! Menu includes Mini Stuffed Potatoes with Leek Butter, Goat Cheese and Pancetta; P’tit Crispy Eggplant Rounds with Fresh Mozzarella, Honey and Tomatoes; Whole White Mushrooms stuffed with Brie and Buttery Croutons; and Truffled Sausage Stuffed Shells with Asiago and Parmesan Cream.
- Tuesday November 16th - Good Santa! Menu includes: Risotto Pots with Lemon Cream; Crab Cake Crostini with Saffron Aioli; Petite Stuffed Tomatoes with Mozzarella and Basil Oil; and Chicken Puff Pastry with Wild Mushrooms, Creamed Spinach and Mustard Cream.
October 2010 – All classes are held in the store
- Wednesday, October 13th – Invite a few family and friends over and delight them with Chef James Fischer’s Roasted Rack of Lamb meal. Menu includes: Garbanzo Bean and Pea Salad; Roasted Rack of Lamb in the style of Modena; Braised Onions; Mashed Potatoes with Fennel and Mascarpone; and for dessert, Sweet Crepes filled with Pistachio Gelato. The cost for this class is $45.00 per person.
- Wednesday, October 20th – Taste the freshness that a homemade Thai feast brings with Chef Gerard Canales! Menu includes: Thai Stuffed Chicken Wing with Glass Noodles and Mushrooms with Chili Vinegar Sauce; Steamed Fish in Banana Leaves with Coconut Milk, Chilis and Lemon Rind; and for dessert, Thai Fried Bananas. The cost for this class is $45.00 per person.
- Wednesday, October 27th – Chef Dean Chambers wows you with the Beauty of a true Italian Veal Osso Buco. Now, it’s truely fall. Menu includes: Butternut Squash Soup, Veal Osso Bucco, served with Risotto Milanese; and for dessert, Panna Cotta with fresh berries. The cost for this class is $45.00 per person.
September 2010 – All classes are held in the store
- Wednesday, September 8th – Connect for a night in Havana with Cuban Cooking Specialist Mary Ann Robalino. Chef’s Menu includes: Fresh Mango, Pineapple and Red Onion Salad; Cuban Roasted Pork served with Black Beans and Rice and Fried Plantains; and for dessert, a cool and refreshing Key Lime Pie. The cost for this class is $45.00 per person.
- Wednesday, September 22nd - Join Louisiana’s prize Chef Mike Thompson for a sultry Creole Dinner, New Orleans Style! Menu includes: Creole-style Red Remoulade Salad with Crab; a traditional Louisiana smothered dish, Crawfish Etoufee, made with a golden Butter Roux; and creamy and delicious Creole Pecan Pralines. Laissez les bon temps roulez! The cost for this class is $45.00 per person.
- Wednesday, September 29th - Chef Birjis Rashed will be preparing a tantalizing menu of her favorite dishes from India. Dishes to be prepared include: Onion Pakodi- Deep fried onion fritters; Lamb Chops cooked in a Curry of Black Pepper, Green Cilantro and Spicy Jalapenos; Peas Palao- Basmati Rice cooked with peas, herbs and spices; Carrot Raita- Yogurt Chutney mixed with grated Carrot and seasoned with Tadka; and Kheer- a Sweet Rice and Milk-based dessert garnished with dried fruits. The cost for this class is $45.00 per person.
August 2010 – All classes are held in the store from 6:00-8:00 PM
- Wednesday, August 25 - Back by Popular Demand – Raw Foods 101. Join Chef Alicia Ojeda, noted Raw Foods Chef of Beets Cafe in Austin, for a surprising and delicious feast! The raw foods diet has been linked to more energy, healthier skin, a reduced risk of heart disease and better digestion. This class will be a great introduction to Raw Foods, or if your’re already a Raw Foodie, you’ll get some tasty new ideas. Menu includes: Baby Mix Salad with Creamy Hemp Ranch Dressing; Marinated Kale Salad; Zucchini Pasta Noodles with two sauces – Zesty Marinara and Creamy Alfredo; “Mock” Parmesan Crumble; and a Chocolate Mousse Parfait. Chef Alicia will also be introducing her NEW Cookbook and will be available to autograph copies after class. (*Class is VEGETARIAN and GLUTEN FREE). The cost for this class is $45.00 per person.
June and July 2010 – We will be doing only one cooking class during these months due to our commitment to Summer Kids Chef Camp..
- Saturday, June 19th from 11am to 1pm - Austin’s own Chef Dzintra Dzenis, finalist on The Next Food Network Star (which premieres on Sunday, June 6th) will whip up some internationally-inspired Caribbean Favorites for a Luncheon Cooking Class! This “Standing Room Only” class will allow you to meet Chef Dzenis while she tantalizes you with some of her favorites. Menu includes: ”Tostones”, crips and golden fried plaintain chips with a savory yogurt chili dip; Crispy Tostadas filled with cheese, chorizo and peppers, topped with a cooling yogurt-papaya cream and fresh cilantro; Caribbean Crab Cake Sliders, topped with zesty West Indian curry aioli and fresh coriander; and for dessert, a cool and refreshing Caribbean Fruit Punch Sorbet Twist, served over a luscious pool of rum-infused creme Anglaise. You’ll learn to prepare her dishes, have the opportunity to chat with her and ask questions and we’ll also have GIVEAWAYS from The Food Network and Faraday’s. The cost for this class is ONLY $25 per person.
Class Registration Information
- All classes are held in the store from 6:00-8:00.
- Please arrive at 5:45 PM to ensure a timely start to the class.
- Classes are demonstration format and include copies of the recipes along with demonstrations and sample tasting.
- The cost for most 2010 classes is $50 per person per class, unless otherwise noted in the class description. Classes must be paid for in advance.
- Classes range from 10 to 13 students per class, and each space is sold in advance on a first come, first serve basis. If classes are full, we will be happy to add you to our waiting list.
- No reservations will be taken without payment under any circumstances.
- Menus are subject to change at the chef’s discretion.
Cancellation Policies
If your cancellation is received 48 hours prior to class: You may have the class fee transferred to another available class or you may receive a full refund.
If you cancel less than 48 hours prior to class or if you do not attend the class: We regret that your class fee at that point is NON-REFUNDABLE & NON-TRANSFERABLE. When last minute conflicts occur, please consider sending someone in your place. Reservations for groups of 5 or more will require 7 days notice for refund. Faraday’s Kitchen Store reserves the right to cancel classes. In that event, we will notify you and provide a full refund or credit.
Located at 1501 RR 620 North, Lakeway, TX 78734- (512) 266-5666
