Be among the first to know. Check out the schedule tab above to see the new additions to the schedule!
When I get out this recipe binder, I am in the mood for a tried and true recipe. I purchased this binder in about 1991 and would copy my “keeper recipes” into it. Obviously, before searching recipes on the internet or saving on Pinterest. What was I looking for?
Meatball soup on this cool, rainy day. I tried searching using the title and source I have written in the notebook, but it did not show up, so I cannot link it. Sorry.
I love summer, but I also love fall cooking! It’s time for warming spices, slow cooking, and long dinners. What recipes do you need to add to your meal rotation?
What classes are coming in September and October? Wait no more!
|Adult Cooking Classes|
| Peach Inspired Brunch August 25, 11am, $65 per person |
Take advantage of peach season. This brunch includes recipes you will use all times of the day: Peach and Cucumber Salad; Peach Focaccia with Thyme; BBQ Peach Skillet Pizza; and Rosemary Peach Chicken in White Wine Sauce. Dessert is to be determined.
Pasta of the Month August 28, 6pm, $65 per person
This month’s pasta is Lemon Pepper Fettuccine with Shrimp Sauce. We will complete the meal with Grilled Baby Romaine and Grilled Peaches with Mascarpone.
Meatless Monday September 9, 6pm, $65 per person
Don’t save these recipes just for Monday’s! This is a great time to explore meatless options for all times of day. The menu is: Zucchini Potato Frittata; Summer Squash Bruschetta; Stuffed Tomatoes with Gruyere; Eggplant Casserole with Pomegranates.
Happy Hour September 14, 6pm, $30 per person
Our signature Happy Hour; 5 appetizers plus 1 drink based on a theme. The theme is a surprise.
Pumpkin Cooking October 9, 6pm, $65 per person
It’s the time of year when pumpkin is most popular! We will make a variety of recipes that are pumpkin based. Menu includes: Cheddar Pumpkin Mashed Potatoes; Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing; Pumpkin Pecan Baked Brie; and Spicy Jamaican Pumpkin Soup.
Beer Infused October 18, 6pm, $65 per person
Beer makes a great ingredient in many recipes. Come find out how to use it to your advantage. Menu to follow.
October Pasta of the Month October 30, 6pm, $65 per person
Pumpkin Ravioli with Sage Walnut Pumpkin Butter takes the lead for this menu. Salad and desserts announced soon.
|Apron Strings Classes, ages 8 to teens|
| Mac and Cheese September 18, 5:30pm, $40 per person |
Kids and mac and cheese…is there a better combination? We will teach the kiddos to “drop the box” and make homemade mac and cheese and try some new varieties of mac and cheese.
Nailed It! Halloween Edition October 23, 5:30pm, $40 per person
Will the kiddos Nail It! or Fail It!? This special Halloween edition will include savory and sweet challenges!
|Tater Tots Classes ages preschool to 7 with adult|
| Pasta October 2nd, 5:30, $40 per child/adult pair |
Come and cook with your favorite child. We will make homemade fettuccine and microwave Alfredo (or butter sauce for any picky eaters!)
| Mending 101 September 23, 6pm, $20 per person |
Hemming, sewing a button, and other basic mending will be practiced. Bring your mending!
Reservations are required and can be made at http://www.bookeo.com/vintagekitchen.
It may sound crazy, but I love when garlic scapes are in season. They are not around for long, but yet, I want to use them all year. Here is my solution…garlic scape butter.
I take about two large handfuls of garlic scapes, cut off any dry ends, and chop into 2-inch pieces. Put the scapes into the food processor with 3 sticks of softened butter. Process until smooth.
I make my garlic scape butter on the strong side because: 1) I love garlic scapes, and 2) more importantly, I know how I plan to use them.
I use the garlic scape butter for sauteing vegetables, chicken, fish or as a base for a quick sauce.
After you decide if you need more butter in the food processor. Dollop he garlic scape butter onto a parchment lined sheet pan and freeze.
Once frozen, place the dollops into a freezer bag to use the rest of the year!
Summer is in full swing and so are we! We have a class for everyone…check out our schedule:
Reservations can be made at http://www.bookeo.com/vintagekitchen.
Our new location is at 317 Linden St, Scranton and we will be offering our cooking classes along with lifestyle classes. Come in for cooking, sewing, crafts and more! Reservations required. You can make a reservation at http://www.bookeo.com/vintagekitchen, 570-851-8521, or email@example.com. Hope to see you soon!
More classes will be added soon. Join our e-mail list for current events.
Our moving day is coming soon! I am so excited. Classes in May will be up and running by May 4th and we have the most popular Vintage Kitchen classes scheduled for you to enjoy our new space! We even have outdoor seating for when the weather is nice.
The schedule for the adults:
The kids can get involved too:
Want to be on our mailing list? Click here: Vintage Kitchen Mailing List
Same fun! Same services! New location to enjoy cooking at Vintage Kitchen.
Sushi April 5th 6pm $65
Gemma will be teaching us how to make sushi and Udon noodles with Dashi Broth. No need for takeout when you can learn cook Japanese for yourself! She hinted at some of the techniques…it will be a great class.
Pasta and Sauces April 24rd 6pm $65
Homemade pasta is always a good idea! Let’s play and make a variety of flavor pastas with quick sauces to match. On the menu: Lemon Pepper Pasta with Shrimp Sauce; Chocolate Pasta with White Chocolate Sauce; and more.
May Classes will be held at our new location: 317 Linden St, Scranton
Cooking Crab May 8th 6pm $65
One of our most popular classes! We will cook: Corn and Crab Chowder: Crab Cakes; Crab Dip; Crab and Gruyere Soufflés; and Cioppino Style Crab Legs. Bring your appetite.
Gnocchi May 16th 6pm $65
In this class we will make four different gnocchi recipes and four sauces to complement the gnocchi. Recipes include: Potato Gnocchi with Gorgonzola Sauce, Beet and Ricotta Gnocchi with Beet Greens, Ricotta Gnocchi with Fresh Herb Sauce, and Butternut Squash Gnocchi with Balsamic Browned Butter Sauce.
Cupcake Happy Hour May 22nd 6pm $55
The adults get to have fun making boozy cupcakes in this make and take class. You can freeze them for your Memorial Day picnic. The menu includes: Apple Beer Cupcakes; Mimosa Cupcakes; Margarita Cupcakes; and more. Please bring a container to transport home.
Taste Buds– ages preschool to 8 who come with one adult (included in the price)
Spring Cupcake Decorating April 15th 5:30pm $40
The cupcakes will be baked and ready for our child/adult team to have fun with the decorating tips for spring themed cupcakes. Bring a container to take the cupcakes home.
Apron Strings– ages 8 to 13 who are becoming more independent in the kitchen
Spring Cupcake Decorating April 17th 5:30pm $40
Frosting in all colors will be ready for our decorating. Each child will decorate six cupcakes with spring designs. Please bring a container to bring the cupcakes home.
Teen Temptations- ages 13 and up who are looking to learn new cooking skills
Mac and Cheese Variations May 20th 5:30pm $40
Mac and cheese is the teen food of choice so let’s get beyond the box and make some homemade mac and cheese. We will take care of the classic and make buffalo chicken mac and cheese and crab mac and cheese.