Cookdrop Kitchen Cooking Classes

Thank you for your interest in Cookdrop Kitchen’s classes.

We love accommodating private classes. Whether it’s for corporate team building, or a class for you and your friends to get together, these classes aim to provide a fun and educational experience centered around food-filled memories in an intimate and welcoming space.

Classes are tailored to your requests – we have a large selection of pre-formatted classes to choose from, and we will always do our best to accommodate special requests.

Generally, class duration is 2.5 hours and includes wine (afternoon and evening classes; coffee service provided for morning classes).

To inquire and begin booking, please email ashley@cookdropkitchen.com.

A Night in Oaxaca: Mezcal, Posole, Frijoles, Arroz

Enjoy a Oaxacan-inspired evening with chef Matthew Criswell and esteemed Mezcal specialty bartender Willem as we dive into the intricacies of mezcal, and explore how it can pair with various Oaxacan dishes.

 

 

Ceviches & Arepas – Cali-Style Latin Cuisine

Join us as we work with Guatemalan-born chef Paola to create healthy latin american dishes with a distinct California twist. Paola will make you feel like you’re right at home while encouraging you to try some new spices and flavor combinations.

Menu: To be determined by the chef

Instructor: Paola Carcoma

Out Of Stock

Date Night – Happy Valentine’s Day <3

There’s no better way to celebrate love and your loved one than around a delicious and romantic meal. Even better when you can prepare it together, in our intimate and inviting space. The meal will include a starter, salad, main course, and (chocolate!) dessert. All enjoyed with professionally paired wines, courtesy of Lincoln Fine Wines.

Example menu (subject to change): Roasted Brie & Pear Crostini with Toasted Walnuts, Little Gem Salad with Avocado Caesar Dressing, Porcini- and Rosemary-Crusted Flatiron Steak, Molten Chocolate Cake with Raspberry Coulis

Delving into Rye: Sazerac, Manhattan, Boulevardier

Join esteemed bartender D Max Maxey as we explore several varieties of rye – and their storied iterations in three of the cocktail world’s most beloved libations. Cocktails will be served with paired dishes and small bites throughout the class.

Menu: Rye cocktails (Sazerac, Manhattan, Boulevardier) paired with small bites

Instructor: D. Max Maxey

Dessert for Two with Julie Tanous

Join baking connoisseur Julie Tanous as she shares her generations-old baking secrets. In this class, we’ll explore the myriad ways to cut down portions so you aren’t left snacking on leftover cookie dough all through the night 🙂

The class will conclude with a light dinner, served with wine.

Instructor: Julie Tanous

Menu: S’Mores Pie, Mini Upside Down Cake, Small Batch Salted Toffee Cookies, Small Batch Meringues

Digging Deeper into the Old Fashioned

Join esteemed bartender D Max Maxey as we explore the many varieties of domestic whiskeys – and how their use in an Old Fashioned can change the flavor profile of the drink dramatically. Drinks will be served with paired dishes and small bites throughout the class.

Menu: Old Fashioned!

Instructor: D. Max Maxey

French Bistro Dishes

You may not be sipping Cafe au Lait's in Paris, but you will be feasting on some of the classics in this Bistro-inspired class.  These are the “show stopper” dishes that will impress any guest!

Learn to prepare a traditional bistro salad with Baked Goat Cheese Medallions & Dijon Dressing, Steamed Mussels in White Wine, Garlic, & Parsley Sauce, Steak au Poivre with Quick Shallot Cream Sauce, and Molten Chocolate Cake. While the cheese course is traditionally served after the entree, students will snack on a cheese & charcuterie board at the start of class, with some tips on how to easily recreate a beautiful board at home.

Dishes: Baby Gem Bistro Salad with Goat Cheese Medallions & Dijon Dressing, Steamed Mussels in White Wine & Garlic Sauce, Steak au Poivre, Molten Chocolate Cake

Pairings: TBD

Healthy Holiday Desserts

This class is ideal for students who would like to learn the fundamentals of dairy and gluten-free baking, or would simply like to add some healthier sweets to their repertoire, especially during the potentially gluttonous holiday season! While many aspiring vegan bakers express concern over the number of obscure flours, binders, and “substitutes” they will need to procure, this class will show that is indeed not necessary! With a handful of baking staples, students will be able to create a number of cookies, pastries, bars, and pies. A light lunch will be served at the conclusion of class, before trying the baked goods.

Menu: Chickpea Meringues, Chocolate Avocado Mousse, Vegan Frozen Key Lime Pie

Instructor: Matthew Criswell

Holiday Bread Baking

This class will show you how to prepare elegant yet easy to create baked goods for any holiday party or event. Learn how to minimize work during your event by preparing certain dishes in advance, and wow your guests with stunning yet simple to make breads, bites, and loaves.

Menu: Popovers, Cheesy Gougeres, Taralli Crackers, Panettone (Italian Christmas Bread), Holiday Rum Eggnog Bread

Instructor: Ashley Fahr

Kaiseke Pop Up Dinner with Chef Ryo

It is nothing less than an honor to spend time with, and enjoy food by, chef Ryo of Pearl Dragon in the Pacific Palisades.  A third generation sushi chef, Ryo will surprise you with just the right amount of ingenuity and respect for the classics we have come to expect.

This pop up event will be limited to ten guests, so please come prepared to love thy neighbor and eat good grub.