Sizzleworks Cooking School provides pre-scheduled classes, as listed below, as well as custom classes, private lessons team building events and cooking parties.

Register for a class or request information today.

Series Classes and Master Workshops:
Summer Entertaining Series
How to Boil Water
Cookwise

june

Grilling 101

Jun 19

Thursday, 6:30 PM, $95

At Sizzleworks, grilling is more than just a way to cook food — it is a way of life! Spend this one evening with us and you won’t believe what you’ll get out of your grill this summer. With Chef Carol as your guide, you’ll learn fundamental grilling techniques that apply to classic and innovative grilling recipes alike. Learn what it takes to grill it to perfection every time.

• Orange Rosemary Scallops with Aioli
• Tuscan Style Pork Loin
• Grilled Potato Salad
• Stuffed Tomatoes in the Grill
• Grilled Pound Cake with Decadent Chocolate Sauce

Hot Summer -- Cold Dishes

Japanese Homestyle Cooking

Taku Kusakabe, Guest Instructor

June 23

Monday, 10:30 AM, $90

Chef Kusakabe presents an introduction to traditional Japanese cooking with different types of noodles and their preparation, dipping sauces (for noodles), variety of "Yakumi" (condiments), knife techniques, presentation ideas, some serving suggestions, and how to enjoy cold noodles.  

• Assorted Cold Noodles
• Chilled “Sizzled & Steamed” Sake Chicken
• Spicy Cucumber Salad

Salute! Pizzas on the Grill  

June 24

Tuesday, 6:30 PM, $90

Fire up the barbeque and throw a pizza party that is sure to impress a crowd of hungry guests. Learn the techniques for delicious crusts, toppings, and grilling. Fresh and mouthwatering, these are true crowd pleasers.

• Bruschetta Style — Fresh Tomatoes and Basil
• Bleu Moon — Gorgonzola with Pears and Pine nuts
• Al Greco — Greek Style with Feta
• Pizza alla Napoletana — Seafood with a twist!
• Strawberries Italian Style

How to Boil Water -Session 4

June 25

Wednesday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Italian Grill                                           

June 26

Thursday, 6:30 PM, $120

Based on the new book “Italian Grill,” by Mario Batali, we will bring together the passion of Italian food and grilling, with simple, smoky, natural flavors and light marinades. Class fee includes hardcover copy of “Italian Grill.”

Opa! Greek Island Cooking          

Lella Leontis, guest instructor

June 27

Friday, 6:30 PM, $95

Lella credits her love affair with the cooking styles of the Greek Islands to her father, a gregarious Greek fisherman who came from a family of organic farmers. They raised everything from vegetables to sheep, all free of additives. Her father’s secret to a healthy lifestyle is cooking from scratch every day, from breakfast to dinner.  Lella’s style of cooking is creative, yet rooted in the healthy cuisine her father embraced.  She favors dishes that rely on fresh foods and – given today’s busy lifestyles – meals that can be prepared quickly. Olive oil, garlic and lemons are often key ingredients. For the past decade Lella has made yearly trips home to Cyprus, picking up new recipes from Greek family members and village tavernas and adding unique twists and exotic flavors to her culinary repertoire.  Cooking with Lella is not a class – it is an experience! When invited to share her Greek favorites in private homes for groups of 20 or more, the atmosphere is always lively and always fun. She gets her edge from her “day job” where she choreographs dances to music from around the world.  So don’t be surprised to find yourself doing a Greek dance around the table when you cook with Lella. Opa!    

• Meze
• Pine Nut/ Rice pilaf
• Cyprus Style ~ Lamb Chops With Fresh Lemon ~ Parsley Sauce
• Greek Village ~ Horiatiki Salad With Wild Greens
• Galaktoboureko  Fillo Tarts With Port & Figs

Summer Pies & Tarts                 

Jun 30

Monday, 6:30 PM, $85

Easy as pie. Overcome pie-phobia and learn everything that you always wanted to know but were afraid to ask. This class is designed for those who are intimidated by the thought of making handmade piecrusts and fabulous fillings. Step-by-step hands-on instruction will teach students fail-safe techniques.

• Goat Cheese, Shrimp and Sun-Dried Tomato Quiche
• Mixed Berry Pie
• Summer Fruit Tart
• S’More Pie

July

How to Boil Water -Session 1

July 8

Tuesday, 10:30AM, $115  

Openings currently available for individuals not participating in the workshop.

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Here’s to Summer! Appetizers and Wines  July 8

Tuesday, 6:30 PM, $90

Appetizers, wine, sunshine, summer evenings and friends – what could be better? Sizzleworks will guide you through preparations for an informal appetizer party, complete with dressing the table, garnishing the artfully presented noshes and choosing the wines for the occasion.

• Potted Cheddar Cabernet
• Vegetable ‘Chips’
• Heirloom Tomato Tart
• Seared Ahi ‘Cocktails’ 
• Peach Purses 
• Not your Mamma’s Lemonade

Secrets of Cooking to Stay Thin & Healthy                                           

July 9

Wednesday, 6:30 PM, $95

How to Boil Water -Session 2

July 10

Thursday, 10:30AM, $115

Openings currently available for individuals not participating in the workshop.

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

Under the Tuscan Sun                     

July 14

Monday, 6:30 PM, $100

A very special evening class, based on menus and recipes from the best-selling novel and motion picture. Chef Carol will take you on a culinary journey through Tuscany, savoring the wines, seasonal foods and customs of central Italy.

How to Boil Water -Session 3

July 15

Tuesday, 10:30AM, $115

Openings currently available for individuals not participating in the workshop.

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

How to Boil Water -Session 4

July 17

Thursday, 10:30AM, $115

Openings currently available for individuals not participating in the workshop.

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Ole! Tapas & Spanish Wine Pairing          

July 21

Monday, 6:30 PM, $90

Tapas, flavorful bite-sized appetizers made from fresh ingredients, are Spain’s most popular culinary tradition. Kick back and spend a summer evening with friends nibbling on these sumptuous snacks, all while learning the traditions, the flavors and the joy of extraordinary Spanish wines and cheeses.

• Garlic Shrimp
• Stuffed Pequillo Peppers
• Lemon Garlic Olives
• Gazpacho
• Lamb Skewers
• Barcelona Almonds
• Lemon Foam

How to Boil Water -Session 1

July 22

Tuesday, 6:30PM, $115  

Openings currently available for individuals not participating in the workshop.

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Where’s my Spatula?          

Christy Rost, guest instructor

July 23

Wednesday, 6:30 PM, $100

Fast, healthy recipes when your kitchen or your life is a mess – Christy knows how messy life can be. The long-time host of “Just Like Home” (Dallas), and popular guest speaker, Christy offers solutions for getting delicious, healthy meals on the table day after day.  Demonstration class.

• Caramelized Sweet Onion

• Spinach, and Feta Appetizer

• Pizzas

• Seafood Stew en Papillote

• Asparagus with Honey-Tarragon Vinaigrette

• Salad Greens with Raspberries, Roasted Beets, and Blackberry Balsamic Dressing

• Sweet Cherry Sponge Cakes with Ricotta Cream

How to Boil Water -Session 2

July 29

Tuesday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

august

How to Boil Water -Session 3

August 5

Tuesday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

How to Boil Water -Session 4

August 12

Tuessday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

september

Series Classes & Master Workshops —
winter 2007 - 2008

How to Boil Water - the basics
3 options for the same 4 class series, $450

June 4, 11, 18, 25, Wednesdays, 6:30 PM

July 8, 10, 15, 17, Tues/Thurs, 10:30 AM

July 22, 29, Aug 5, 12 , Tuesdays, 6:30 PM

Register prior to June 15th, July series $425

This fun, interactive series is designed for novice cooks, with an eye toward building great cooking skills for a lifetime — from knife skills to sauce making, we want you to cook well and cook often, all while enjoying the process. Let's begin!

Session 1 

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Session 2 

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

Session 3

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

Session 4

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Summer Entertaining Series

3 classes, Tuesdays, June 10, 24 and July 8, $240*

Ole! Tapas & Spanish Wine Pairing          

June 10

Tuesday, 6:30 PM

Tapas, flavorful bite-sized appetizers made from fresh ingredients, are Spain’s most popular culinary tradition. Kick back and spend a summer evening with friends nibbling on these sumptuous snacks, all while learning the traditions, the flavors and the joy of extraordinary Spanish wines and cheeses.

• Garlic Shrimp
• Stuffed Pequillo Peppers
• Lemon Garlic Olives
• Gazpacho
• Lamb Skewers
• Barcelona Almonds
• Lemon Foam

Here’s to Summer! Appetizers and Wines          July 8

Tuesday, 6:30 PM

Appetizers, wine, sunshine, summer evenings and friends – what could be better? Sizzleworks will guide you through preparations for an informal appetizer party, complete with dressing the table, garnishing the artfully presented noshes and choosing the wines for the occasion.

• Potted Cheddar Cabernet
• Vegetable ‘Chips’
• Heirloom Tomato Tart
• Seared Ahi ‘Cocktails’ 
• Peach Purses 
• Not your Mamma’s Lemonade

*Single classes $90/person, two classes for $165, space available

cookwise - techniques master series
16 classes for $1,750
Tuesdays, 6:30PM, beginning Fall 2008

This in-depth series is for those who are passionate about food and cooking. From knife skills and mise en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!

• Knife Skills
• Soups & Stocks
• Sauté
• Everyday Sauces
• Classic Sauces
• Grill & Broil
• Roast
• Braise
• Exceptional Eggs
• Fish
• Shellfish
• Fruits & Vegetables
• Potatoes, Rice & Grains
• Pasta
• Wine Pairing
• Graduation

Registration for individual classes on a space available basis at $125 per session.

All classes are hands-on, including all materials and full meal during each session. Class time averages 3 to 3-1/2 hours.