Amy Barnes Class Schedule

This class opens the door to creating luscious Pies and Tarts made with flavors that expresses the vibrancy of summer – beautiful berries, citrusy custards, and juicy stone fruits. We will begin by learning to make a variety of crusts including a Buttery Pie Crust, delicate Tart Shells, and flaky Phyllo Crusts. We’ll explore creating and thickening fruit fillings, layering flavors with herbs, spices and liquors, and balancing sweets with acidity. By the end, you will have the confidence to create with whatever is fresh and in season, the skills to troubleshoot common baking challenges, and the ability to create desserts that capture the essence of summer in every bite. Our lesson is French Onion Tart with Bacon AND Gruyere; Apple Pie with Flaky Pie Crust Baked in Parchment Paper; fresh Strawberry Pie with Shortbread Crust AND Whipped Cream Peanut Butter Banana Pie; Lazy Gal’s Lemon Tart, and Chocolate Ganache Tart with Chocolate Cookie Crust.

Nothing tastes better in the warm summer months than fresh Salads made with lots of Veggies, Protein, and light luscious Dressings. Paired with Bread to compliment, you have meals that not only sound good but are perfect for healthy summer enjoyment. This class introduces an amazing collection of salads you won’t be able to get enough of! Join us for a cool lesson of New York Steak Salad On Romaine with Ginger-Sesame Dressing AND Crisp Vegetables; Garlic and Sesame Scones; Grilled Chicken W/ Brie AND Baby Spinach Salad with Apple Cider Vinaigrette; Gruyere Chive Popovers; Summer Harvest Grilled Vegetable Panzanella Salad with Red Wine Dressing, and Olive Oil Brownies with Sea Salt. We will enjoy our Salads with White Wine Sangrias.

This Pasta class is so perfect for summer, using summer ingredients to build light sauces added to fresh Pastas. Come for a fun AND amazing experience to learn Thai Marinated Chicken, Vegetables AND Fusilli Pasta Salad with Peanut Dressing; Cowboy Butter Chicken Linguini; Penne Pasta Primavera with Shrimp and Broccolini and Wilted Spinach; Cajun Seared New York Steak over Fettuccine Alfredo; Creamy Pork and Mushroom Rigatoni, and Brie, Bacon and Basil Farfalle Pasta.

We’re celebrating the centennial anniversary of the iconic stops along Route 66 are a showcase of diners, mom AND pop cafes, AND roadside grills. This lesson will travel through the state AND tap into the retro flavors, and discover the influences of Native American, Mexican, ranching and frontier cooking. It will blend history and tradition into an amazing cooking experience. Join us for a fun class of true specialties including Roasted Green Chili Pork Stew; Baked Beef AND Bean Chimichangas; Chile Rellenos Pie; Southwest Cactus Salad; Blue Corn Cornbread Pumpkin Spice Butter, and Fry Bread with Refried Beans. We will enjoy it all with Very Berry Margarita Spritzers!

It’s a party and you are invited to Martie’s Mad Martini Happy Hour! Come sip a Lemon Drop Martini – fresh, refreshing and delicious, crafted by our Mixologist Brian Vogel, owner of the Raven Gastropub. Brian will share tips on how to make this memorable cocktail. Our chef will DEMONSTRATE an appetizer you won’t be able to get enough of! Come for our Lemon Drop and appetizer of Pearl Couscous with Basil AND Olive Oil, topped with sauteed Garlic Butter Chicken Bites.