Calendar of Cooking Classes in Sarasota, Florida My Cooking School Shopping Cart

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October 2019

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There are no classes scheduled.

Upcoming Classes

Friday, October 18

Pairing Topics

A Fall Celebration of Beer with Lagunitas Brewery
6:30 PM
$40 per seat
  • Welcome Aperitif - DayTimeLagur paired with Spicy Fried Shrimp Tacos Avocado SalsaLittle Sumpin Sumpin paired with Mojo Pork Cuban PaniniBorn Yesterday paired with Braised Oxtail, Cambozola Cream, Fettuccini Fresh PeasIPA paired with Pumpkin Crème Brulee Toasted Breakfast Bread
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Sarasota Cooking School directly at (941) 358-7781.

Tuesday, October 22

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
11:00 AM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
6:00 PM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Wednesday, October 23

Cooking Techniques

Kitchen Fundamentals: Knife Skills
6:00 PM
$50 per seat
  • Hearty MinestroneSeasonal Chopped Salad with Grilled Chicken and Avocado-RanchPan-Roasted Jumbo Shrimp with Sweet Corn SuccotashStrawberry Trifle Parfait with Orange-Mascarpone Cream.
Instructor: Aprons Staff 

Thursday, October 24

Pairing Topics

An Evening with Benziger Winery & Winemaker Chris Benziger
6:30 PM
$50 per seat
  • Welcome Aperitif - Sauvignon BlancChardonnay paired with Seared Sea Scallops and Pear-Arugula Salad with Lemon VinaigretteMerlot paired with Steak Au Poivre and Roasted Root VegetablesCabernet Sauvignon paired with Pressure Braised Beef Short Ribs and Polenta Biscuits with Cab-Mushroom GravyRosé paired with a Cheese Board
Instructor: Chris Benziger 

Friday, October 25

Pairing Topics

Aprons Collaborative Beer Dinner: Cigar City & Coppertail
6:30 PM
$45 BOGO-Click on More Detail below (mobile device only) and/or read Focus section.
  • Cigar City Space Pope IPA Coppertail Brewing Free Dive IPA paired with Pan Seared Crab Cake with Key Lime Aioli Spicy Mango SalsaCigar City Guayabera Citra Pale Ale Coppertail Brewing Night Swim Porter with Cocoa Nibs paired with Jambalaya with Red Beans RiceCollaboration Brew Hoppy Zwickelbier paired with Thai Curry ChickenCigar City Maduro Brown Ale Coppertail Brewing Unholy Trippel Belgian Style Trippel Ale paired with Maple Carrot Cake with Salted Carmel Cream Cheese Icing
Instructor: Sean Sasscer , Casey Hughes 

Saturday, October 26

Special Topics

Curries of the World
6:30 PM
$50 per seat
  • Chicken Curry Tart with Herb SaladCurried Carrot Soup with Warm Garlic NaanRed Curry Coconut Shrimp with Jasmine RiceSpiced Red Curry Coconut Ice Cream with Mango Chutney
Instructor: Aprons Staff 

Sunday, October 27

Special Topics

Sunday Jazz Fall Brunch
12:00 PM
$40 Click on More Detail below (mobile device only) and/or read Focus section.
  • Fresh Baked Carrot Cake Muffins White Chocolate-Apricot SconesBacon, Asparagus Cheese QuicheRicotta Pancakes with Maple SyrupCorned Beef Brussels Sprouts Hash with Poached Eggs
Instructor: Aprons Staff 

Monday, October 28

Special Topics

Sushi 101
6:00 PM
$55 per seat
  • Classic Sushi RiceCalifornia RollPhiladelphia Inside-Out RollTempura Shrimp and Asparagus Roll with Toasted Sesame SeedsSpicy Crab Hand Roll
  • Smoked Salmon Nigiri
Instructor: Aprons Staff 

Tuesday, October 29

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
11:00 AM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
6:00 PM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Wednesday, October 30

Cooking Techniques

Kitchen Fundamentals: Sous Vide & Pressure Cooker
6:00 PM
$50 per seat
  • Sous Vide Rosemary-Garlic Shrimp CocktailPressure Cooked Mojo Pork TostadasSous Vide Double-Seared Ribeye with Grilled Asparagus and Steak FriesPressure Poached Peach and Almond Parfait
Instructor: Aprons Staff 

Thursday, October 31

Special Topics

Couples Cooking: Octoberfest
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Gurkensalat Cucumber SaladKartoffelpuffer Potato Pancakes with Apple Sauce and Sour CreamRouladen with Spaetzle and Braised and Braised Red CabbageZwetchgendatschi Plum Sheet Cake with Whipped Cream
Instructor: Aprons Staff 

October 2019

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Sarasota

University Walk

2875 University Pkwy
Sarasota, FL 34243-4201
Main: (941) 358-7781
Map/Directions
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