Cooking Classes in West Torrington


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  • What's Cooking Kids
    Perched atop wooden stools along the lengthy counter of Whats Cooking D’s kitchen, culinary students participate in hands-on cooking classes, supper-club evenings, and beer- and wine-brewing demonstrations. Homey wood cabinets, polished steel ovens, and checkerboard wall tiles act as the backdrop for adult classes covering topics such as kitchen fundamentals, complex recipes, and which end of the butcher knife is the handle. Kids’ classes incorporate fun activities, such as cake and cupcake decorating, and parent-child cooking classes allow kids to eat free and adults to take a break from dinnertime cleanup. The kitchen also turns into a brewery for wine- and beer-crafting classes, with an experienced brewmaster teaching libation-making techniques and that alcohol makes you feel feelings.
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    41 Maple St
    East Longmeadow, MA US
  • Rhubarb Kitchen
    Raised in England and Ireland respectively, Rebecca Binks and Lisa McMullan founded Rhubarb Kitchen to share their nostalgic love for homestyle British cuisine. Meeting in Rebecca's home kitchen, the duo's cooking demonstrations teach 16–20 students how to create some of Great Britain's most iconic dishes. Options include beer-battered fish ‘n’ chips, raspberry and sherry trifles, and house-made jam with scones. In addition to sampling the cuisine afterward, attendees can also savor a complimentary glass of Pimm’s, sparkling wine, or tea, or ask their hosts for practice pronouncing "color" with an extra "u."
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    262 Noroton Avenue
    Darien, CT US
  • The Little Green Tambourine
    At The Little Green Tambourine, an environmentally friendly creative-arts studio that promotes active lifestyles, children’s imaginations roam freely during unstructured open-play hours. Kids can create artwork from play doh and paint, don dress-up clothes, or spout The Catcher in the Rye soliloquies during dramatic play. The mini ball pit and hula hoops promise to burn off excess energy, and youngsters can train for the import-export business at the train table. During open play parents must remain with their children, but for an additional $5 per session parents may leave their children to be supervised by the staff during drop-off open play. Parents supervise little ones younger than age 3, but can drop off children 3–5 years old in the sunlit studio with sustainable bamboo floors. Registration for drop-off play is required, and reservations for open play are recommended.
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    166 Albany Tpke
    Canton, CT US
  • Chef's Equipment Emporium
    For more than 40 years, the culinary experts at Kitchen Gadgets and Beyond have supplied supermarkets and restaurants with gourmet-quality ingredients, cookware, and equipment. They've even designed supermarkets and commercial kitchens. Eventually, members of the public took notice and, spatulas raised threateningly above their heads, demanded access to the 10,000-square-foot show rooms. Today, both professionals and avid home chefs browse the emporium, daydreams of pasta and baked goods dancing in their heads as they meander through rows of cutlery, bakeware, and small kitchen appliances.
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    717 Berlin Turnpike
    Berlin, CT US
  • Raw Foood Central
    Raw Food Central's store carries all the essential snacks, ingredients, and products to maintain a raw-food lifestyle. Customers can opt between two flavors of smoothies—banana almond or banana blueberry ($10 each)—for a blended healthy snack and a not-from-concentrate brain freeze. Flax crackers ($10) or kale chips ($10) make for a body-pleasing snack with tooth-pleasing crunch, ideal for in-between meals of giant, tree-sized broccoli. Raw Food Central advocates diets of vegan cuisine and vegetable juices to enhance health, with helpful, knowledgeable staffers and delicious demonstrations to help raw foodies stay on the straight, narrow, and uncooked.
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    446 Broad St
    Windsor, CT US
  • Viking Center
    The Viking Center's esteemed chefs demonstrate a lineup of repeatable kitchen craftwork using high-quality Viking kitchen products. Theater lights and a wireless sound system project chefs' skills onto classes of 25–30 onlookers during installments such as "All About Duck" with Chef Bob Ambrose of Bella Bella Gourmet on October 10, and Mark Shadle's "Delicious, Healthy and Vegan" on November 7, both of which induce drooling promptly at 6:30 p.m. Students can scribble down copious notes about how to deep-freeze a steak with one icy glance as they delight in a complimentary beverage and tastings.
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    4 Laser Lane
    Wallingford, CT US