Cooking Classes with Chef Laura Cavendish
We have recently started offering cooking classes with our head chef, Laura Cavendish. We currently offer classes that you may host at your home.
Class costs vary depending on meal choices, length of class, and class location. Classes include a thorough handout detailing the recipes and process, hands on creation of the dishes, lecture and discussion of the process and finally, enjoying the meals and dishes created.
Laura can custom develop a class for you, based on your requests, or you can pick from one of her existing classes. Check some of them out below and contact Laura via email if you're interested in registering for a scheduled class or getting a new class set up! Classes held typically require a four person minimum and a ten person maximum - but if your idea for a party or class doesn't fit these standards, just contact us, there's always room to adjust and grow!
Kids In the Kitchen
$120 per person, 6 person maximum
Class Held at Woods & Water in Northport
Food made at home is better for you. Food made at home tastes better. Food made at home usually costs less. Food made at home eliminates unecessary packaging. Food made at home will change the way you think about food. So let's learn how to make more at home.
So many pantry staples are so easy to make, we just don't know how anymore. So we'll learn how to make the pantry items first, then make dishes from those items!
Pantry Item Menu:
Coffee Creamer, Brown Sugar, Baking Powder, Ricotta Cheese, Cheese Sauce, Tortillas, Granola, Potatoes (french fries, mashed, cubed), Tomato Sauce, Cream of Mushroom Soup, Cream of Chicken Soup, Pizza Dough, Pasta, Sausages & Bacon, Stocks (beef, chicken, vegetable, etc), Seasoning Mixes (taco, ranch, italian, etc), Baking Mixes (cookie, cake, brownie), Lard, Cracklins (bacon bits)
Coffee with Creamer, Tacos with Tortillas and Cheese Sauce, Ricotta and Granola with Honey
Come to Laura's home at Woods & Water in Northport and learn how to make the basic staples for your home pantry and free yourself from the grocery store and processed foods! Class is $120 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the pantry items, then make a few dishes to taste and enjoy, from those items! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!
Freezer Meals for the Month
$200 per person, 6 person maximum
Class Held at Woods & Water in Northport
Learn tricks and recipes to cook for a month full of freezer meals and as we work our way through these meals we'll taste and enjoy! This is an all day class and we will enjoy eating multiple dishes throughout the day and send you home with some to store in your freezer and have ready to serve to your family!
Breakfast Sandwiches, Pancake Sticks, Breakfast Burritos, Hashbrown Casserole
SNACKS & SWEETS:
Pimento Cheese, Cherry Chocolate Chippers and more
Potatoes multiple ways (gratins, twice baked, duchess), Baked Beans, Macaroni, Soups and more
Chicken Kievs, Meatloaf, Burritos, Chicken Nuggets, Fish Sticks, Burgers and more
Class is $200 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then make a few to taste and enjoy! You'll leave with a few dishes and a thorough handout with the recipes, information and tips!
Salads & Dressings
$75 per person, 6 person maximum
Class Held at Woods & Water in Northport
Everybody wants to eat more salad, but lettuce, lettuce, lettuce can be a drag. We'll delve into the multiple easy ways to mix up the salads, make them diverse and exciting and learn how to make multiple salad dressings, so that you no longer have to rely on preservative filled bottles from the grocery store. Plus, we'll cover the basics of summer picnic staples: potato, macaroni and coleslaw!
Ranch Dressing, French Dressing, Thousand Island Dressing, Italian Dressing, Balsamic Dressing
Multiple Potato Salads, Macaroni Salad and a variety of Coleslaws including Laura's big hit Memphis Slaw (where you cook the dressing!)
This is a four hour class, $75 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then taste test and enjoy! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!
Cook & Freeze
Everyone knows the dissappointing flavor of freezer burn, but don’t let fear of that flavor stop you from utilizing this “time capsule”. This cooking class will walk you through essential tips and pointers of successfully freezing meals for future use, giving you another tool to enjoy more of your own fresh & unique, local, homemade meals, without anyone suspecting they came from the freezer.
Pimento Cheese & Chicken Liver Pate
Meatloaf, Hand Pies & Gratins
This is a four hour class, $75 per person
Omnivore's Snowy Delight
Enjoy meatless meals without sacrificing fullness or flavor. Veggies aren’t just for sides and this class will prove it! With Chef Laura Cavendish, you’ll learn the tricks for amazing hummus, puffy beignets and crunchy kale chips. For our main course we’ll learn how to make lasagna noodles, roasting beets and how to work with fresh horseradish for your new favorite “garlic” bread! Finish the meal with Laura’s best-loved apple pie and the patience for traditional English custard. We may just send you home wanting to eat vegetarian meals everyday!
Hummus Trio and Crudités,
Garden Beignets and Kale Chips
Butternut Squash and Sage Lasagna with Beet Salad and Chive
Apple Pie with Cheddar Crust and English Custard
This is a four hour class, $75 per person and can only be held in the Fall or Winter months (due to produce availability)
Ultimate Thanksgiving Feast
So many dishes to choose from and so little time. Learn how to stuff and roast the perfect heritage turkey with Laura's Grammie's sage stuffing. Add to the table with scalloped mushroom potatoes, soul sweet taters, orange cranberry pear sauce and shredded brussel sprouts. Top it all off with cider gravy and save room for pumpkin cheesecake. Your family will never forget the food at this Thanksgiving table.
Scare up some dinner and treats with these fun ideas for celebrating Halloween at the table. Bat wings, eggs of newt, mummys and more, your table will be positively spooky!
Formal Christmas Dinner
You think Thanksgiving is big, wait till Christmas! We'll learn how to make a Sage Crusted Pork Crown roast, sides galore and of course, English fruit cake.
From what to do with all those Thanksgiving leftovers, to the perfect split pea soup with your leftover Easter ham, to general tips for reusing leftovers from everyday meals and even takeout pizza and chinese! This class is filled with great ideas to get you inspired to eat those leftovers and save money in the process!
Hot breakfast at home is the best way to start your day. Learn how to make perfect eggs from poaching to sunny side up, crispy hashbrowns, fluffy pancakes, fruit syrups, whipped cream and more.
Eggs multiple ways
Eggs Benedict with Hollandaise Sauce
Pancakes with Fruit Syrup and Whipped Cream
This is a four hour class and costs $70 per person
Farmer's Market Finds
Visiting the Farmer's Markets to discover what new and exciting produce is available each week locally is a joy and adventure that Laura goes on every week. This class will first travel to the farmer's market and meet and greet and buy produce from all of Laura's favorite vendors and friends. The menu will vary based on what produce is found! Then we'll travel leisurely up to Laura's home kitchen and put together a fabulous meal to enjoy! This class is a great opportunity to get out to the markets and meet the farmers in your area!
Varies based on market produce availablity, but typically includes an appetizer, main course and dessert
This is a six hour class (two hours at market and traveling and four hours of prepping, cooking and eating), costs $150 per person and requires your own transportation during the class.
Everyone has their family comfort foods, Laura is ready to share hers. We'll start with her grandmother's classic, Friccadilli, which is a take-off from Swedish meatballs. We'll end up with her duo of chocolate mousse. There's nothing better than a belly full of love.
Easter brunch is an important tradition for Laura. Celebrating the arrival of spring and life abound. Learn how to make apple spice glazed ham, citrus salad, cheesy mashed potatoes, Neapolitan pie and more.
If you've ever grown zucchini, you know it is never ending, no matter how little you plant. Explore a variety of classic and new ways to turn this squash into something spectacular. Zucchini bread, pickles, fritters, pizza, tarts, spaghetti and more, we'll fill you with so many ideas, you may just want to plant more next year!
Want to know a secret? Okay, so its not a secret, Laura loves meatloaf...a lot. She has tested and tried them all, and they'll put any old dried out ketchup slaughtered loaf to death. Asian Spring Pea, Bacon Wrapped Traditional, Quince Tomato Smothered, Turkey Tomato Wine, she's got all the best for your table and with ground meat being so much cheaper, it won't hurt the pocketbook either.
Veganism is essentially just saying you are a herbivore, but its nothing to be afraid of if you're not! We'll explore a variety of delicious satisfying dishes that won't leave you longing and will keep you healthy. From Buddha's Delight and Mushroom Burgers to Black Bean Brownies and Strawberry Cheesecake, you may just add a vegan night to your weekly menu.
Quick Dinners from Scratch
Everybody's in a hurry, but we still want good food. Learn some great quick meals and tips for getting dinner on the table in nearly as much time as it would take to go pick up from the drive thru or pizza place.
Breads, Doughs and Rolls
Learn the basics for making perfect bread and rolls at home, saving money and getting superior flavor! We'll go through basic white bread, tricky wheats, Foccacia, pizza and crescent dough, along with dinner rolls, hawaiian rolls and more!
From comforting creamy soups to stews and cold soups, there's always room at the table and in the freezer for these great standbys. We'll make a variety of soups from the in-season vegetables available locally.
Sauces for Everything
Hot sauces, Cheese sauce, Hollandaise, Cocktail, Bechamel, Wine Sauces, Gravies (white, brown, wine, pan, cider, red eye), Chocolate Sauce, Caramel Sauce, Alfredo, BBQ, Tartar, Chimichurri, Pebre, Peanut Dipping, Vietnamese Dipping, Bernaise, Brown Butter, Tomato Sauce, Marinara, Meat Sauces, Bolognese, Chermoula, Mustard Sauce, Citrus Dipping, Ponzu, Plum Sauce, Hoisin Dipping,
Sausages, Sausages, Sausages
Storebought or even deli bought sausages are good, but contain nitrates and who knows what else. Making them at home might be a little more work, but the taste is worth it! We'll learn lots of recipes, how to grind meat, how to case and how to smoke - both hot and cold!
Cheese and Beer Brats, Toulouse Sausage, Maple Sausage, Blueberry Chicken Sausage, Ginger Scallion Turkey Sausage, Chorizo, Hot Italian Sausage, Polish and more