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Calendar of Cooking Classes in Winter Park, Florida My Cooking School Shopping Cart

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Category
Type
Specials
Cooking School Information Cooking School

April 2019

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There are no classes scheduled.

Upcoming Classes

Monday, April 01

FEATURED

Cooking Techniques

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

Tuesday, April 02

Special Topics

Brunch Basics
6:00 PM
$45 per seat
  • Eggs Benedict
  • Shrimp and Grits
  • Spinach, Bacon, Mushroom and Asparagus Quiche
  • Blueberry Streusel Coffee Cake
  • Mimosa Bar.
Instructor: Aprons Staff 

Wednesday, April 03

Special Topics

Weeknight Gourmet
6:00 PM
$45 per seat
  • Cold Cantaloupe Soup with Black Pepper Crème Fraiche
  • Seared Scallops with Roasted Tomato Vinaigrette and Arugula Greens
  • Moroccan Charmouila Basted Chicken Thighs
  • Harissa Riced Cauliflower
  • Mango Yogurt and Ginger Cookie Parfait.
Instructor: Aprons Staff 

Thursday, April 04

Special Topics

Classic French Pastries
6:00 PM
$45 per seat
  • Almond and Pear Tart
  • Chocolate Eclairs with Pastry Cream
  • Lemon Soufflé
  • Pistachio and Chocolate Macaroons.
Instructor: Aprons Staff 

Friday, April 05

Special Topics

Private Classes
6:00 PM
$50 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Special Topics

Couples Cooking: Street Eats
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Roasted Corn and Steak Street Tacos
  • Chorizo and Cheese Stuffed Arepas
  • Harissa Chicken-Chick Pea Bowl
  • Sugar Glazed Plantains.
Instructor: Aprons Staff 

Saturday, April 06

Kid's Topics

Big & Little Chef: Epic Picnic
10:00 AM
$75 Price is for a parent/child combo, add one seat to cart.
  • Extra Crispy Baked Chicken
  • Italian BLT Pinwheels
  • Waffle Dessert Pizzas
  • Homemade Berry Lemonade.
Instructor: Aprons Staff 

Special Topics

Join us for our Complimentary OPEN HOUSE!!!
5:00 PM
$0 Event is free.
  • EVENT DATE AND TIMESaturday, April 6, 2019 - 5 p.m. to 7 p.m.PICK UP OUR LATEST QUARTERLY CALENDARS IN STORE.Visit publix.com cookingschools for up-to-date class details and to sign up and pay. *all class times dates are subject to change
Instructor: Aprons Staff 

Add to Wish List

Sunday, April 07

Special Topics

Private Classes
1:00 PM
$40 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Monday, April 08

Special Topics

Soups for the Soul
6:00 PM
$45 per seat
  • Bacon and Cheese Potato Chowder
  • Mug O’ Noodles Ramen
  • Hearty Root Vegetable Soup
  • Irish Lamb Stew.
Instructor: Aprons Staff 

Tuesday, April 09

Teen's Topics

Teen's Class: Tokyo Street Foods
6:00 PM
$45 per seat
  • Design your own Sushi Donuts
  • Yakisoba Noodle Bowls
  • Spring Chicken Gyoza with Tsukedare Ponzu Dipping Sauce
  • Lychee Freezer Pops.
Instructor: Aprons Staff 

Wednesday, April 10

Special Topics

Sushi 101
6:00 PM
$55 per seat
  • Classic Sushi Rice
  • California Roll
  • Philadelphia Inside-Out Roll
  • Tempura Shrimp and Asparagus Roll with Toasted Sesame Seeds
  • Spicy Crab Hand Roll
  • Smoked Salmon Nigiri.
Instructor: Aprons Staff 

Thursday, April 11

NEW

Pairing Topics

EGG’straordinary Easter Wines with Thom Horsey
6:30 PM
$50 per seat
  • Welcome Aperitif - Nicola Feuillatte Brut
  • Lobster Ravioli with Fennel Butter Sauce paired with Stags Leap Karia Chardonnay
  • Pan-Seared Salmon with Cherry Chutney paired with Erath Pinot Noir
  • Cabernet Braised Lamb Shank with Smoked Cheddar Cheese Scones paired with Intrinsic Cabernet Sauvignon
  • Flourless Chocolate Espresso Cake paired with Stage Leap Artemis.
Instructor: Thom Horsey 

Friday, April 12

FEATURED

Special Topics

Couples Cooking: Ramen
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Tempura Shrimp, Avocado, and Asparagus Ramen in Miso Broth
  • Beef, Shiitake, and Bok Choy in Shoyu Broth
  • Chicken Katsu, Vegetables, and Roasted Garlic Butter in Shio Broth
  • Chashu, Poached Egg, and Apple in Tonkotsu Broth.
Instructor: Aprons Staff 

Saturday, April 13

Kid's Topics

Big & Little Chef: Veggies
10:00 AM
$75 Price is for a parent/child combo, add one seat to cart.
  • Squashing Good Mac and Cheese
  • Kicked up Sloppy Joe Sliders, Fully Loaded Twice Baked Cauli-Tatos
  • Milk Chocolate Magic Mousse with Chantilly Cream.
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

FEATURED

Special Topics

Wine & Dine: Steakhouse
6:30 PM
$50 per seat
  • Classic French Onion Soup topped with Gruyere Cheese
  • Maryland-Style Crab Cakes
  • Prime Rib, Au Jus with classic Yorkshire Pudding , sautéed Button Mushrooms, and Creamed Spinach
  • Salted Caramel Carrot Cake.
Instructor: Aprons Staff 

Sunday, April 14

Special Topics

Sunday Jazz Brunch
12:00 PM
$40 Click on More Detail below (mobile device only) and/or read Focus section.
  • Charcuterie, Imported Cheese, Dried Fruits and Nuts
  • Eggs Benedict with Grilled Beef Tenderloin, Spinach, and Hollandaise Sauce
  • Croque Madame, Cheese Au Gratin and a Fried Egg
  • Stuffed French Toast, Cherry Jam, Warm Maple Syrup
  • Warm Chocolate Hazelnut and Strawberry Crepes.
Instructor: Aprons Staff 

Monday, April 15

Special Topics

Find Your Roots
6:00 PM
$45 per seat
  • Golden Beet Borscht with a Port Reduction
  • Reverse-Seared Ribeye with Celeriac Slaw, and Whole-Roasted Carrots
  • Sweet Potato Tarte Tatin.
Instructor: Aprons Staff 

Tuesday, April 16

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
10:00 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 

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 

Wednesday, April 17

FEATURED

Cooking Techniques

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

Thursday, April 18

Special Topics

Couples Cooking: Street Eats
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Roasted Corn and Steak Street Tacos
  • Chorizo and Cheese Stuffed Arepas
  • Harissa Chicken-Chick Pea Bowl
  • Sugar Glazed Plantains.
Instructor: Aprons Staff 

Friday, April 19

Special Topics

Private Classes
6:00 PM
$45 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Special Topics

Spring Forward
6:00 PM
$45 per seat
  • Chilled Carrot Ginger Soup, Crème Fraiche, Asiago Crouton
  • Spring Pea Pesto with Butternut Squash Noodles
  • Sundried Tomato, Herb-Stuffed Leg of Lamb, Potato, Fennel, Leek Gratin
  • Coconut Cake.
Instructor: Aprons Staff 

Saturday, April 20

NEW

Pairing Topics

VIP Food & Wine Experience-Italy!
6:00 PM
$20 per seat
  • Santa Margherita Brut Rosé paired with Prosciutto Wrapped Oyster Bake with Pecorino Crumble
  • Nozzole Chianti Classico paired with Crostino, Grilled Halloumi, Roasted Tomato and Pistachio Relish
  • Canneta Brunello Di Montalccino paired with Greens and Beans with Italian Sausage and Roma Tomato
  • Modus Toscana paired with Braised Beef Ravioli with Cherry Pepper Slaw.
Instructor: Aprons Staff 
NEW

Pairing Topics

Italian Wine Country (2-course) Dinner
7:00 PM
$25 per seat
  • Bolla Amarone paired with Lamb Ragu over Mostaccio Rigate
  • Cancello Del Barone Barolo paired with Rosemary and Garlic Rubbed, Sous Vide Ribeye with Creamy Gorgonzola Dolce Polenta.
Instructor: Aprons Staff 

Monday, April 22

Special Topics

Spring Forward
6:00 PM
$45 per seat
  • Chilled Carrot Ginger Soup, Crème Fraiche, Asiago Crouton
  • Spring Pea Pesto with Butternut Squash Noodles
  • Sundried Tomato, Herb-Stuffed Leg of Lamb, Potato, Fennel, Leek Gratin
  • Coconut Cake.
Instructor: Aprons Staff 

Tuesday, April 23

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
10:00 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 

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 

Wednesday, April 24

Special Topics

Sushi 101
6:00 PM
$55 per seat
  • Classic Sushi Rice
  • California Roll
  • Philadelphia Inside-Out Roll
  • Tempura Shrimp and Asparagus Roll with Toasted Sesame Seeds
  • Spicy Crab Hand Roll
  • Smoked Salmon Nigiri.
Instructor: Aprons Staff 

Thursday, April 25

NEW

Pairing Topics

An Evening with Benziger Winery & Winemaker Chris Benziger
6:30 PM
$50 per seat
  • Welcome Aperitif - Sauvignon Blanc
  • Seared Sea Scallops and Pear-Arugula Salad with Lemon Vinaigrette paired with Chardonnay
  • Steak Au Poivre and Roasted Root Vegetables paired with Merlot
  • Pressure Braised Beef Short Ribs and Polenta Biscuits with Cab-Mushroom Gravy paired with Cabernet Sauvignon
  • Cheese Board paired with Rosé.
Instructor: Chris Benziger 

Friday, April 26

Special Topics

Poor Man's Prime
6:30 PM
$50 per seat
  • Sous Vide Coq au Vin
  • Monk Fish with Watercress Pesto and Sweet Corn Risotto
  • Grilled Petite Shoulder Tender Filet with Brussels Sprouts and Bacon Mashed Potatoes
  • Blueberry Slump.
Instructor: Aprons Staff 

Saturday, April 27

Special Topics

Chefs Table: Sous Vide vs. Traditional - Parallel Tasting Menu
6:30 PM
$65 Click on More Detail below (mobile device only) and/or read Focus section.
  • Sous Vide Chicken Breast Salad Lettuce Cups with Salsa Frita de Arbol
  • Sous Vide Poached Egg, Nurungi, Maque Choux and Fines Herbs
  • Pan Sear Sous Vide Bone in Pork Chop with Gruyere Okonomiyaki, Pan Sauce and Pickled Mustard Seed.
Instructor: Aprons Staff 

Monday, April 29

FEATURED

Special Topics

Couples Cooking: Ramen
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Tempura Shrimp, Avocado, and Asparagus Ramen in Miso Broth
  • Beef, Shiitake, and Bok Choy in Shoyu Broth
  • Chicken Katsu, Vegetables, and Roasted Garlic Butter in Shio Broth
  • Chashu, Poached Egg, and Apple in Tonkotsu Broth.
Instructor: Aprons Staff 

Tuesday, April 30

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
10:00 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 

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 

April 2019

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123456
78910111213
14151617181920
21222324252627
282930
Winter Park

Winter Park Village

440 N Orlando Ave
Winter Park, FL 32789-2914
(407) 644-2015
Map/Directions
Meet Our Chefs

Meet Our Chefs

Meet the chefs who bring flavor and excitement to your personal Aprons Cooking School.