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. 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.

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.

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2008 Cooking Class Calendar

July 2008

Master Grilling Classes in July - Join Jerry Pizzitola of Pizzitola's Bar-B-Cue in Houston for this instructional series.  Session 1 will focus on Beef, Chicken and Pork, while Session 2 will emphasize Seafood and Vegetables. Featured recipes are from the Barbecue Bible by Steven Raichlen.  Classes are $50 per session, or purchase both sessions and receive The Barbecue Bible FREE (a $20 value)

Both grilling classes will be held outdoors on Saturday mornings from 9 to 11 am.

• Saturday, July 12 - 9 am to 11 am  Master Grilling Class - Session 1 with Chef Jerry Pizzitola. Menu includes: Moroccan Berber Burgers with Tomato Cucumber Raita; Italian Style Fajitas, Bahama Mama Chicken; Texas Pork Tenderloin with Bourbon Butter Glaze; and Grilled Corn Salad with Grilled Lime Vinaigrette. The cost for this class is $50.00 per person.
  
  
• Saturday, July 19 - 9 am to 11 am Master Grilling Class - Session 2 with Chef Jerry Pizzitola. Menu includes: Redfish on the Halfshell; Grilled Tuna with Teriyaki Marinade; Honey Sesame Shrimp on the Barbie; Grilled Portobello Burgers with Basil Aioli; and Japanese Vegetable Mixed Grill. The cost for this class is $50.00 per person.
  
  
• Wednesday, July 23 - 6 pm to 8 pm - Learn Fish Basics with Chef Andrew Brooks. Menu includes: Grilled Salmon with Lemon/Balsamic Vinaigrette Pan Roasted Asparagus; Pan Seared Tilapia with Herbs d'provence Powder and Sherry Vinegar Jus Steamed kale; Oven Roasted Orange Roughy with Parsley & Scallion Oil Fresh Celery and Tomato Salad. The cost for this class is $50.00 per person.
  

June 2008 - All classes are held in the store from 6:00-8:00 PM

• Wednesday, June 4 - Chef Cesidio D'Andrea presents Springtime in Provence. Menu includes: Tartine de Ratatouille et Tapenade (Crostinis of Tapenade and Ratatouille); Poelee de Gambas a la Tomate Confite it Anis (Sauteed Tiger Shrimp with a Tomato and Fennel Confit); and Soupe Glacee de Peches au Vin (Cold Peach Soup with a Red Wine Syrup). The cost for this class is $50.00 per person.
  
  
• Wednesday, June 11 - Summertime entertaining can be made easy with direction from Chef Andrew Brooks . Menu includes: Spring Tomato & Bread Salad with 3 Basils and Olive Oil, Green Garlic Vinaigrette; Grilled Lamb Chops with Pear-Basil Confit; Sauteed Zucchini & Rhubarb ribbons; Warm Pea Flan and Black Pepper Roasted Strawberry Shortcake with Vanilla Bean Ice Cream. The cost for this class is $50.00 per person.
  
  
• Wednesday, June 18 - Heat up your Summer Taste Buds  with a Special Guest Chef Scott Reed. Menu includes: Roasted Poblano and Red Pepper Pinswheels; Smoked Pork Tenderloin with Apple Reduction - Hot Smoked Grilled, then laid atop herb barley and Roasted Corn on the Cob; and Passionberry Mousse - Raspberry and Passionfruit Mousse, topped with Raspberry Coulis. The cost for this class is $50.00 per person.
  
  
• Wednesday, June 25 - Join Special Guest Chef Jay Huang of Uchi Restaurant for an Evening in Japan. Learn the Art of making Sushi from the Masters. Menu includes: Miso Soup and Seaweed Salad; Tuna Carpaccio; Pan Seared Salmon with wilted Greens, Miso Sauce, Togarashi Gastrique; Sushi and Rolls (Salmon, Tuna, Kani Kama, Unagi Sushi, Spicy Tuna, Salmon, California roll) and Black pepper sorbet with fresh strawberries. The cost for this class is $60.00 per person.
  
   

May 2008 - All classes are held in the store from 6:00-8:00 PM

• Wednesday, May 7 - Journey to the Greek Isles with Chef Lina Biancamano. Menu includes: Roasted Feta with Red Peppers and Olives-served with homemade Pita Chips; Grilled Marinated Leg of Lamb with Cilantro Garlic Yogurt Sauce and Roasted Garbanzo Beans with Garlic and Swiss Chard; and Yogurt Mousse with Apricot Sauce. The cost for this class is $50.00 per person.
  
  
• Wednesday, May 14 - Chef Andrew Brooks brings us a Healthy and Delicious Halibut Meal with an Asian Flair. Menu includes: Smoked shrimp cake with green tea oil & soy sauce powder, Shiso leaf, Celery, and Bok Choy Salad with Rice Vinegar & Pepper Puree; Steamed Halibut with Porcini Dust & Cranberry Miso; Pan Steamed Black Kale with Butternut Squash Ribbons; and Chai Panna Cotta with Cilantro Oil & Toasted Black Sesame. The cost for this class is $55.00 per person.
  
  
• Wednesday, May 21 - Join Special Guest Chef Jay Huang of Uchi Restaurant for an Evening in Japan. Learn the Art of making Sushi from the Masters. Menu includes: Miso Soup and Seaweed Salad; Tuna Carpaccio; Pan Seared Salmon with wilted Greens, Miso Sauce, Togarashi Gastrique; Sushi and Rolls (Salmon, Tuna, Kani Kama, Unagi Sushi, Spicy Tuna, Salmon, California roll) and Black pepper sorbet with fresh strawberries. The cost for this class is $60.00 per person.
  
  
• Wednesday, May 28 - Chef Jerry Pizzitola shows us the Bounty of Local Farmer's Markets. Menu includes: Stuffed Mushroom Caps, filled with Roasted Red Peppers, Olives and Scallions, topped with Pecorino Romano Cheese; Spinach Salad with Tomato Parmesan Dressing; Porcini Rubbed Beef Tenderloin with Worcestershire Butter; Asparagus Flan, topped with Lemon Vinaigrette and Crab; Garlic Roasted Fingerling Potatoes; and Rhubarb Strawberry Crisp. The cost for this class is $55.00 per person.

April 2008 - All classes are held in the store from 6:00-8:00 PM

• Wednesday, April 9th - Delicious Tapas from Sunny Spain with Chef Jerry Pizzitola. Menu includes: Spicy Glazed Cashews; Grilled Portabellas with Garlic Oil; Spinach Salad served in Parmesan Cups; Shrimp a la Plancha Romesco; Stuffed Peppers; Citrus Risotto served in Orange Cups; and Orange and Almond Torte. The cost for this class is $50 per person.
  
  
• Wednesday, April 16th - Chef Andrew Brooks brings us some Simple Ways with Salmon. Menu includes: Pan roasted salmon with lemon, honey, and thyme, Saute Greens & Caramelized Onions; Salmon skewers with Pistachio Pesto, over Pan Roasted Asparagus & shallots; Salmon in parchment with Spring Vegetables. The cost for this class is $50 per person.
  
  
• Wednesday, April 23rd - Springtime in Tuscany with Chef Dean Chambers - Menu includes: Pan Seared Scallops with Basil Pesto; Grilled Lamb Loin with Olives and Roasted New Potatoes; and Lemon Basil Sorbetto. The cost for this class is $50 per person.
  
  
• Wednesday, April 30th - Journey to France with Special Guest Chef Cesidio D?Andrea Menu includes: Zucchini and Mushroom 'Papillotte', in a Thyme and Lemon Butter; Cherry Glazed Duck Breast, with Sauteed Cherries and Pommes Darphin; Classic French Crepes Suzette. The cost for this class is $50 per person.

March 2008 - All classes are held in the store from 6:00-8:00 PM

• Wednesday, March 5th - By Popular demand - a Second Chance at Osso Buco with Chef Dean Chambers. Menu includes: Potato and Leek Soup with Truffle Oil; Veal Osso Buco with Saffron Risotto; and Pumpkin Cannoli with Pistachios. The cost for this class is $60 per person.
  
  
• Wednesday, March 12th - Pinch me, I'm Irish!  Chef Jerry Pizzitola takes us on a journey to the Emerald Isle for St. Patrick's Day. Menu includes: Irish Pub Salad; Colcannon; Corned Beef and Carrots with Marmalade whiskey Glaze; and Patty's Lace Cookies with Irish Cream Mousse. The cost for this class is $50 per person.
  
  
• Wednesday, March 19th - The Beauty and Mystery surrounding the Country of Turkey with Special Guest Chef Ozlem Warren. Menu includes: Hummus with Pastrami; Stuffed Eggplants with Ground Lamb, Onions and Tomatoes - a legacy of the Ottoman Palace Kitchen; Bulgur Wheat Pilaf with Vegetables; and Dried Apricots in syrup Stuffed with Walnuts and Faraday's Homemade Vanilla Ice Cream with Pistachios. The cost for this class is $50 per person.
  
  
• Wednesday, March 26th - Chef Judd Servido brings us an Introduction to Sauces.  Menu includes: Spinach and Cheese Souffle with Mornay Sauce; Pan Seared Veal with Allemande Sauce with Parsley Root and Wild Mushrooms; Citrus Medley with Sorbet and Grand Marnier Sabayon. The cost for this class is $50 per person.

February 2008 - All classes are held in the store from 6:00-8:00 PM

• Wednesday, February 6th - Enjoy the simplicity of Italian cuisine with Chef Jerry Pizzitola. Menu includes: Mozzarella and Manchego Bocconcini (Little Mouthfuls); Italian Sausage and Peppers; Fettuccine Alfredo; Angel Hair Amatriciana and Zabaglione with Fresh Berries. The cost for this class is $50 per person.
  
  
• Wednesday, February 13th - Chef Andrew Brooks celebrates romance with this unique Valentine's meal. Menu includes: Salad of baby fennel, curly endive, and Treviso with sherry-lemon vinaigrette; Rosemary-fig goat cheese with house made crostinis; Roasted oysters with chimichurri and caviar, Pan roasted beef with bett gnocchi, fresh spinach and mozzarella, and balsamic vinegar; and frozen Chocolate Parfait and Chocolate Creme Fraiche with winter berry jus and mint oil. The cost for this class is $50 per person.
  
  
• Wednesday, February 20th - Chef Irene Cunningham will teach you some delicious Asian Specialties. Menu includes: Chinese Egg Rolls - learn how to creae and assemble your own healthy and delicious non-fried Chinese egg rolls; Indonesian Fried Chicken - Spices that create an absolutely aromatic and crunchy chicken, an all time Indonesian favorite; Mini flaky Oriental Egg Custard - Finish off your meal with this light egg custard - a popular "Tim Sum" dessert and a hot Chinese cup of tea. The cost for this class is $50 per person.
  
  
• Wednesday, February 27th - A Delicious Mixed Grill Paella with Chef Jerry Pizzitola.  Menu includes: Bloody Mary Soup Shots with Shrimp and Pickles Veggies; Firecracker Spinach Salad with Sesame Orange Dressing; Mixed Grill Paella with Shrimp, Chicken and Sausage; and Mexican Hot Fudge Sundaes. The cost for this class is $50 per person.

January 2008 - All classes are held in the store from 6:00-8:00 PM

• Wednesday, January 9th - Chef Andrew Brooks and Zhi Tea of Austin present an Evening of Tea, with teas being paired with each dish. Menu includes: Tea Smoked Chicken with Sweet Pepper Puree and Sauteed Spinach; Roasted Tilapia in Green Tea Infused Broth with Udon Noodles and Mild Chiles; and Frozen Red Tea Parfait with Grapefruit and Orange Syrup. The cost for this class is $55 per person.
  
  
• Wednesday, January 16th - Learn how to prepare a Romantic Feast for Two with Chef Jerry Pizzitola. Menu includes: Tomato Basil Soup with Rustic Bread; Winter Frittata with Rosemary Balsamic Cream and Proscuitto; Wilted Spinach with Nutmeg Butter; and Chocolate Orange Pots de Creme. The cost for this class is $50 per person.
  
  
• Wednesday, January 23rd - Chef Judd Servidio will whip up a Trio of Soups for a Cold Winter's Night. Menu includes: Beer Cheese Soup with Popcorn; Thai Chicken Curry Soup with Steamed Rice and Mixed Vegetables; and for dessert, a Pear and Orange Blossom Soup with Port. The cost for this class is $50 per person.
  
  
• Wednesday, January 30th - Join Chef Dean Chambers for the Beauty of Osso Bucco.  Menu includes: Warm Wild Mushroom Salad with Mixed Greens and Grana Padano Cheese; Lamb Osso Bucco, served with White Corn Polenta with Mascarpone Cheese; and Pears poached in White Wine with Amaretto Cream. The cost for this class is $60 per person.

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• 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 2008 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 chefs discretion.

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.

Faraday's Kitchen Store reserves the right to cancel classes. In that event, we will notify you and provide a full refund or credit.

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