Category Archives: Uncategorized

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!

Vintage Kitchen On The Road

Can’t make it to a Vintage Kitchen class, but are still interested in the class. You can schedule a private class with at least 4 people in our space or you can have Vintage Kitchen On The Road! Most of our classes can be designed to work at your home or office!

This week, we will be on the road and bringing these two pieces of equipment:

In case you didn’t figure out what we will be making…it will be a gnocchi class of the road this week! Here is the recipe for one of the sauces we will be making:

Gorgonzola Sauce

4 oz Gorgonzola

1/3 cup milk

3 tablespoons butter

¼ cup heavy cream

1/3 cup Parmesan

Pinch salt

Heat milk, butter, and cream until warm. Do not boil. Add Gorgonzola and Parmesan.

This sauce is great with gnocchi, but also any pasta. Even steak and crab! Enjoy!


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August and September 2018

Adult Classes:

Cooking with Lavender  August 10th              $65

How do you cook with lavender? Come find out!  We will use lavender essential oil as well as culinary grade lavender.  The menu is: Lavender Honey Scones; Roasted Pears with Blackberries, Ricotta and Lavender Sugar; Lavender Roasted Potatoes; Grilled Lavender Honey Chicken; and Lavender Shortbread Cookies.

What Do I Do With…  August 16th                   $65

Farm to table for this class as Sandi scours the Farmer’s Markets and Bryant will need to cook what she buys.  Menu will be developed in class and there will be an emphasis on how to store your produce for future use.

Cheese Making           September 5th             $50

Rebecca is back with us to make goat’s milk ricotta and mozzarella.  This is a make and take class that will give you an appreciation for the cheese making process!

Tea Party                    September 12th           $65

After this class you will want to get your friends together for a tea party, and what better way to spend an afternoon?  The menu is: Blueberry Sour Scream Scones; Petite Lemon-Basil Pound Cakes; Shallot-Tarragon Quiches; Herbed Cheese Triple Stack Sandwich; and Turkey Pesto Sandwiches.

Gourmet Doughnuts   September 20th           $65

You will not find these doughnuts in the drive through!  In this make and take class, you will make the following flavors:  Carrot Cake with Bailey’s Marscapone Frosting; Lemon Poppy Seed with Lemon Glaze; Matcha Doughnuts with Ginger Glaze; and Espresso Doughnut with Chocolate Ganache Glaze.

Beer and Bacon   September 28th      $65

The recipes are still being developed but I feel there will be Beer Cheese Soup; Candied Beer Bacon; Stout Muffins, and more!


Sip and Sew: Apron     September 14th   $40

Get your friends together, bring some “sips” and snacks for a night out.  Vintage Kitchen will provide the fabric, patterns, sewing machines, and instruction!

Want a private Sip and Sew?  Call to reserve a date and let us know if you want to make aprons or a pieced table runner.

Kid’s Classes

Eat Your P’s (with parents)        August 29th

$65 for parent/child pair

Parents get to witness their kids eating their P’s with this menu: Pineapple Upside Down Pancakes; Potato Crusted Pork; Pumpkin Muffins; Pesto Pasta Salad; Portobello Pizza; and Peanut Butter Pudding. P’s never tasted so good!


Southern Cooking     September 19th        $40

Our Apron Strings will be cooking a Southern meal!  The menu includes:  Grilled Pork; Braised Sweet Potatoes and Apples; Cornbread; and Red Velvet Cupcakes!

Southern Brunch

chicken and waffles

Spring entertaining or just a fun family meal, a Southern Brunch menu is sure to please everyone! Chicken and Waffles; Hoppin’ Johns; Bibb Salad with Bourbon Vinaigrette; and Hot Brown Eggs Benedict complete this menu…also a great menu to make for Mom on Mother’s Day!

Wednesday, April 11, 2018 at 6pm

$65 per person includes hands-on cooking instruction, all ingredients, and equipment

50% deposit will secure your reservation




Classic Irish Cooking

soda breadGet ready for St. Patrick’s Day with some amazing food. Menu includes: Irish Soda Bread; Guinness and Lamb Stew; Spring Onion and Potato Soup,; Cabbage and Bacon Pie; and Vanilla Custard with Strawberries.

Wednesday, March 14, 2018 at 6pm.

$65 per person includes 3 hours of hands-on cooking instruction, all ingredients and equipment.

50% deposit will secure your reservation