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Cooking Classes

Following is our complete list of January – March 2015 classes. Registration is first-come, first-served at Sign up soon — seating is limited and classes fill quickly!

Hands-On classes accommodate 12 students at cooking stations where you make recipes as instructed.

Demonstration classes seat 18 and allow you to watch first-hand how recipes are prepared. After, savor the delicious dishes you just made!

Most adult classes include wine parings for those age 21 and over. Wine and beer pairing classes are for those age 21 and older. Those wishing to consume alcohol must present valid identification.  No exceptions.

We will continue to add classes over the year. You can stay up to date by checking this page.


Tuesday, April 28, 2015 6:00 PM to Tuesday, June 02, 2015 9:00 PM
Hands-On with Our Cooking School Staff


April 28 — Knife Skills & Basic Vegetable Cookery
Learn introductory knife skills, how to use and care for your knives and how to cut basic items. Then make delicious recipes using the skills you’ve learned! Exercises include dicing, mincing, slicing and several vegetable cuts.

May 5 — Stocks & Soups
Learn stock-making basics for beef, chicken and vegetables, and then make a purée, a broth and a stew. Learn why we roast some bones and not others, why we call the stock a fond and why some stocks cook for hours and others for only one.

May 5 — May 12 — Sauces
Learn to prepare basic hot and cold sauces, understanding thickeners and when to use them. All of the “Mother Sauces” will be included, along with a few exciting derivatives.

May 19 — Meat & Poultry Techniques
Learn basic preparation and cooking methods for beef and poultry. Learn the basics of sautéing, pan-frying and roasting, as well as how to truss a chicken and tie a roast.

May 26 — Seafood Cooking Techniques
Learn to cook several types of fish and shellfish using basic techniques that you can build on. Sauté, pan-fry and poach.

June 2 — Baking Basics
Build a solid foundation for baking as you learn the differences between flours, the importance of weighing rather than measuring while baking Pie Dough, Bread, and Soufflé.

Registration: $250.00


Wednesday, April 29, 2015 6:00 PM to 9:00 PM
Hands-On with Mario Porreca of The Good, The Bad, The Cooks

Enjoy the flavors of the spring season when you create some scrumptious, satisfying salads with Mario. Make Grilled Romaine Salad with Creamy Avocado-Lemon Dressing, Buffalo Shrimp Salad with Stilton Dressing and of course we have to make a classic — Pittsburgh Steak Salad with Scallion-Buttermilk Ranch.

Registration: $50.00


Thursday, April 30, 2015 6:00 PM to 9:00 PM
Hands-On with Rhonda Schuldt of Local Goodness

Host a Kentucky Derby gathering with party-sized classics. In this hands-on class we’ll make and enjoy: Pimento Cheese Rounds, Mini Kentucky Hot Browns, Shrimp and Grits, Bite-sized Chocolate Bourbon Pecan Pies and then wash it all down with a Mint Julep, of course!

Registration: $50.00

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