Warren Kitchen & Cutlery Cooking Classes at Country Cupboards
Classes are held in the fully-functional kitchen showroom at Country Cupboards
6783 Route 9, Rhinebeck (across from Del’s Dairy Queen, just down the road from
Warren Kitchen & Cutlery!) (845) 876-7926   --  open M-S 9-5

ALL CLASSES ARE FROM 6:00 - 8:00 pm. Arrive early as classes begin promptly!
Each class is $40 per person (except Dinner at the Chef's Table $50 pp)
Call (845) 876-620 or stop by Warren Kitchen & Cutlery
6934 Route 9, Rhinebeck, NY 12572
to register & pay in advance to hold your spot!
CLICK HERE for class info, registration & cancellation policies

Dinner at the Chef’s Table:  Winter Menu #2 with Chef Rob Mullooly
Wednesday, February 8   (Snow Date: Thurs. Feb. 9)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal in front of your eyes. ($50 pp)
MENU:  Cauliflower Soup with Beet Chips, Herb-Crusted Rack of Lamb w/pple Chutney,
Whipped Sweet Potatoes, and Braised Collard Greens. For dessert; Salted-Pretzel Chocolate
Ganache Tart

Chocolate, Chocolate Truffles: ♥  Hands-on with Maureen Luchejko
Monday, February 13   (Snow Date: Mon. Feb. 20)
Create your own box of Valentine’s Chocolates: from Classic Chocolate Truffles (with various
garnishes and coatings (white chocolate, dark cocoa, toasted coconut, and crushed toasted
almonds or peanuts) and Peanut Butter Krisp Truffles to Orange-Cardamom Chocolate
Truffles and White Chocolate Peanut Butter Truffles.

Pears, Pears, Pears! A Savory & Sweet Fruit: Dinner & Desserts with Polly Adema
Thursday February 16   (Snow Date Fri., Feb. 17)
Polly’s got a special knack for making “pearfection” – a festival of flavors using her favorite
winter-keeping fruit, the pear. The menu is decadent but hey, there's a serving of fruit in each
dish!! In this partial hands-on class, learn to make: a surprise pear appetizer, Pork
Tenderloin w/Creamy Pear Sauce and Warm Pear & Blue Cheese Tart, and  Poached Pears
w/Ginger Sauce!

Vegetarian Protein Spotlight: Beans!  One-Pot Meals with Judi Gelardi
Monday, February 27  (Snow Date Tuesday, Feb. 28)
Local plant-based menu specialist, Judi Gelardi, teaches one of our Vegetarian cooking
classes.  "Beans- the most economical source of protein" Learn how to turn this economical
plant-based protein into one-pot meals including a skillet supper, and a hearty soup. Also
learn how to cook your own beans, rather than having to buy high-salt canned beans.

6 Smart& Luscious Cookies - 1 Dough:  Hands-on with Maureen Luchecjko
Tuesday, March 6   (Snow Date Wednesday March 7)
In this hands-on class with Maureen Luchecjko, learn how to master one basic butter cookie
dough and make 6 yummy spinoffs: Lemon-Curd Cookies, Pinwheels, Nutella-filled Sandwich
Cookies, Sparkly Crescents, Toasted Nut Cookies, and Maple-Iced Tea Cookies.

Great, Great Grains! with Holly Shelowitz
Wednesday, March 14  (Snow Date TBD)
So much talk about whole grains, but what exactly are they and how do I use them? Learn
about the deliciousness, amazing variety and tremendous health benefits in whole grains and
how to incorporate them into your meals easily and effortlessly.  MENU: Quinoa Salad, Wild
Rice with White Bean Mushroom Ragout, Whole Barley with a Ginger Citrus Sauce, and
Cinnamon Sweet Rice

Dinner at the Chef’s Table:
Winter Menu #3 with Chef Rob Mullooly
Wednesday,  March 21   (Snow Date: Thurs. March 22)
These special cooking  classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal.  ($50 pp)
MENU: Wild Mushroom Soup with Truffle Oil, Red Wine-Braised Beef Short Ribs, Garlic
Whipped Potatoes, and Buttered Green Beans. For dessert; Coffee Chocolate Cheesecake