All posts by vintagekitchencookingclasses

April Happenings

Reservations can be made at

Adult Cooking Classes

Vegetarian Cooking                                        April 3rd                       6pm                 $65

Yes, a meal can be creative and vegetarian! In this four- course meal we will make: Italian Nachos; Orzo with Lentils; Puff Pastry Veggie Squares; and Crepes with Cherries Jubilee. Nothing boring here!

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.

Happy Hour                                                     April 6th                       6pm                 $30

Our signature happy hour:  five appetizers and a drink all surrounding a theme.  What’s the theme?  You find out when you get to Vintage Kitchen!

Pasta and Sauces                                           March 23rd                   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.

Kids Cooking Classes

Taste Buds– ages 5 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.

March classes

There’s still room in these March classes at Vintage Kitchen. For reservations, e-mail or call 570-851-8521.

Bryant’s menu this month is: Orange and Green Bean Lettuce Wraps with Chili Lime Dip; Fish Tacos with Homemade Tortillas and Salsa Verde; Bacon Wrapped Asparagus; Flambe Fruit Crepes. The date is Wednesday, March 13th at 6pm. Cost is $65 per person.

Meatless Mondays. Lenten Fridays. Whatever the reason you need more meatless main dishes, this class is for you. We will make: Caramelized Scallops with Sun Dried Tomatoes; Stuffed Eggplant; Polenta and Zucchini Pie; and Butternut Squash Lasagna. Class date is Friday, March 15th at 6pm. Cost is $65 per person.

Need some sewing lessons? We have those too! All are for beginners and all are $20 per person and include all supplies! That’s a lot of “alls”!!

Thursday, April 7th at 6pm
Friday, April 8th at 11am
Friday, April 15 at 11am

Spoiler Alert!!

Just added: Another date for Bourbon and Honey class! Friday, February 22nd at 6pm.

Make and Take Ravioli will be March 27th at 6pm.

Summer Camp: July 8th to 11th, 9am to noon, and the theme is “Nailed It!”. We will be cooking and baking with the goal of making a product just like the picture. Should be fun.

We are looking for parent volunteers for a 4-H Cloverbud Cooking Club for kids ages 5 to 7.

And we have a new e-mail server. The link to sign up is:

Advanced reservations can be made via e-mail to or calling 570-851-8521.

Soup Class

The intention with the soup class is for the participants to learn a variety of skills that will make all their soups taste better. I try to have a cream or pureed soup, a stock based soup, something different in the soup realm, and some kind of seafood soup. It happened this time, that all the soups were easily adapted to vegetarian diets.

I referenced “Soup of the Day” for a few of the recipes because I have not been disappointed with any of the recipes I tried from this book. I did not yet try all 365.

In our class, we made five soups, all delicious.  The best of show votes from the participants went to the Cheddar and Ale Soup (I could have taken a bath in that soup) and the Cream of Asparagus, which we topped with Mascarpone Cheese.

From top:  Minestrone, Italian Clam Soup with Pasta, Mushroom with Pearled Barley, Cheddar Ale, and Cream of Asparagus

We used borlotti beans.  The are also called cranberry beans.  They have a mild flavor with a little fruitness to them.  If you have family members who do not love beans, this may be a good bean to have them try.  I don’t always find them in our grocery store, so I attached the link to the brand we used.                                                                                                                                                                                                 

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Dinner with Bryant

Our newest class at Vintage Kitchen, Dinner with Bryant, got off to a great start this week.  The menu:

Fennel and Roasted Beet Salad

A Trio of Pastas:

Bow Ties in Roasted Red Pepper Sauce

Fettuccine with Chicken Cream Sauce

Shrimp Ravioli in Broth

Mandarin Orange and Ginger Tart

All the pasta was homemade, including the bow tie pasta! We used the pasta roller for all the pasta, then cut the bow ties by hand and free formed the ravioli.

Not to be outdone by the pasta was dessert. You can use a pie pan to make this recipe, but we used a rectangular tart pan for the presentation. Here is the recipe:

Mandarin Orange and Ginger tart 

For the crust: 

1 ½ cups finely ground ginger snap cookies 

1/3 cup granulated sugar 

6 tablespoons butter melted 

1/4th teaspoon ground ginger, cardamom, cinnamon, or other warm spice, or a combination. 

For the filling 

Two cups whole milk 

¾ cup sugar 

¼ cup flour 

2 tablespoons butter 

4 whole eggs 

Zest of 1 orange 

1 teaspoon vanilla 

1 14 ounce jar mandarin orange segments, drained. 


Candied ginger 

Make the crust. Mix all ingredients together until the butter is well incorporated. Press into a greased pie pan and bake at 375 degrees for 5-6 minutes. Do not over-cook.  

Bring the milk to a simmer with the orange zest. Beat the eggs, sugar, flour and butter together in a  

heavy saucepan over low heat. Strain the zest from the milk and temper the egg mixture with a bit of hot milk. Don’t add the milk all at once or you’ll have scrambled egg mess. Once tempered, add the milk slowly, whisking all the time, and then turn the heat up to medium. Stir frequently until the custard thickens at about 170 degrees. Remove from heat, cover with plastic wrap – push the wrap right down to the surface so a skin doesn’t form, and refrigerate. 

Make the garnish. Peel slices of ginger using a vegetable peeler, then thinly slice into matchsticks. Bring a 1:1 mixture of sugar and water to a boil, and add the ginger. Boil for 2 to 3 minutes, then drain. Sprinkle with additional sugar and set aside. 

Fill the crust with the cooled custard. Arrange the orange segments over the custard in a pleasing way. Sprinkle with candied ginger matchsticks. Serve with fresh whipped cream if desired. 

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Meals to Heal

We all know someone or a family who has gone through or is  going through an illness or a loss of a family member.  Sometimes it is hard to know how to help.  Well Vintage Kitchen has an idea!

If you and a few friends want to make meals that can be frozen for a family, Vintage Kitchen will help plan the menu, shop for ingredients, and assist in the making of the meals.  You use our kitchen and guidance for free.  The only cost to the group is for the ingredients.

If you would like more information, e-mail us at  We can set a date and get our friends on the road to healing!

Big Game Ready!

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Just because the title of the class is “Game Day” doesn’t mean that the recipes we make during the class won’t be great all year round. You may not be thinking that a fruit salsa is a winter food, but our recipe includes Ghost Pepper Honey and Bourbon…that is a game-changer!

Ghost Pepper Honey and Bourbon Fruit Salsa

3 tablespoons sugar

1/2 teaspoon ground cinnamon

Five 10-inch flour tortillas 

Cooking spray 

2 Granny Smith apples, grated 

1 Bartlett pear, small-diced 

Juice of 1 lime 

1-3 tablespoons ghost pepper honey 

8 ounces strawberries, chopped 

4 ounces raspberries, chopped 

1 ounce bourbon 

Preheat the oven to 350 degrees F.

Combine the sugar and cinnamon in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool.

Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry.

Happy Hour

happy hour at
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We are starting the year off with our signature Happy Hour class.  Don’t know what that is at Vintage Kitchen?  It is 5 appetizers and a drink all surrounding a theme.  The catch is that the theme is a secret until you get to the class!

The theme for tonight:  Comfort Foods!  It’s winter and comfy cozy is what we need.  And we are playing with lots of cooking toys and ingredients.

During class, I am usually asked where I get the equipment and ingredients we use, so I thought I would list them.  I am also sharing the recipe for Buffalo Sauce that we used in class.

The menu for this class:

Bacon Jam Grilled Cheese.  We used Tastefully Simple Bacon Jam on the grilled cheese.  Instead of making the grilled cheese on the stove, we used the panini press.  With a class of 20 people, we have two presses: Bella Panini Press and Breville Panini Press.  Confession: One of my panini presses lives at my house most of the time…

Buffalo Chicken Mac and Cheese. See the recipe below for the Buffalo Sauce we used in the recipe…we used Sylvia’s Hot and Spice Seasoning…it is so good!

Buffalo Wing Sauce

6 ounces hot sauce

1 tablespoon butter

1/4 cup dark brown sugar

2 tablespoons honey

1-2 teaspoons Sylvia’s Hot and Spice Seasoning

Mix all ingredients in a saucepan until the flavors blend.

Chili  Instead of slow cooking the chili, we used the Instapot to meld the flavors quickly and have the chili ready before the end of class.

Individual Chicken Pot Pies  Regular pot pie is great, but individual pot pies are outstanding!  We used the Baby Cakes Individual Pie Maker.

Also on the menu:

Roasted Tomato Soup, Skillet Apple Pie, White Queso Dip, and Mulled Wine

Yes, that is actually seven recipes…but we have a big class…and we are hungry!