All posts by vintagekitchencookingclasses

Don't Miss Out

We will use an old family recipe for this dish and a fresh tomato sauce.
Dinner with Bryant is never boring. Join him on March 11th for a great class with fantastic flavors.

Class details are listed on our schedule. Click the schedule tab above. Reservations can be made at http://www.bookeo.com/vintagekitchen.

Happy cooking!

Going Old School

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.

Fall Classes

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!)  
Lifestyle Classes
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.

Garlic Scapes

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!

August Classes

Summer is in full swing and so are we! We have a class for everyone…check out our schedule:

Monday, August 5th at 5:30…$40 per person
The kids will be making and decorating cupcakes and while the cupcakes are baking, they will explore bubble painting. It’s going to be fun!
Saturday, August 10th, 9am… $85 per person (all supplies included)
Come for the whole day of sewing and learning some beginner skills or just for a session or two. Single session prices are in parenthesis
9am to 10am Learn your sewing machine ($10)
10am to noon Zipper Pouch ($30)
noon- lunch on your own
1pm to 3pm Rag Quilt Placemats ($30)
3pm to 5pm Reading Pillow ($40)
Wednesday, August 14th, 5:30…$40 per child/adult pair
Younger children and an adult will work together to make pretzels and a variety of dips in this class. A great way for kids to bind with their favorite adult!

Wednesday, August 21st, 6pm…$65 per person
Time to take advantage of tomato season. We will make: Crab Cakes with Tomato Butter; Southern Tomato Pie; Giant Summer Tomato Tart…I’m also working on a Fresh Tomato Sauce!
Wednesday, August 28th, 6pm…$65 per person
Lemon Pepper Fettuccine with Shrimp Sauce; Grilled Baby Romaine Salad; and Grilled Peaches with Mascarpone…a perfect summer pasta menu. All from scratch!

Reservations can be made at http://www.bookeo.com/vintagekitchen.

New Home, New Schedule

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 vintagekitchencookingclasses@gmail.com. Hope to see you soon!

More classes will be added soon. Join our e-mail list for current events.

The Big Day

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.

Reservations can be made at: http://www.bookeo.com/vintagekitchen or vintagekitchencookingclasses@gmail.com

The schedule for the adults:


Cooking Crab on May 8th $65 per person
Gnocchi on May 16th $65 per person
Cupcake Happy Hour on May 22nd $55 per person
Cooking with Lavender on June 12th $65 per person

The kids can get involved too:

Mac and Cheese Variations on May 20th $40 per person
Nailed It Summer Camp
July 8 to 11 or July 22 to 25
$125 per child
Creative Cafe Summer Camp
August
$125 per child

Want to be on our mailing list? Click here: Vintage Kitchen Mailing List