Established in 1913

Cooking Class Punch Card

Receive a Cooking Class Punch
Card at your next class!  

Enjoy 10 classes, receive 1 FREE!

Check out previous recipes

Appetizers & Snacks
Entrees
Salads
Side Dishes
Desserts
Baking

Class Info

Class Fee:

$35 per participant or $60 for 2 participants unless noted otherwise. All paid cooking class participants receive a $25 store gift certificate valid on purchases of $100 or more, a copy of the class recipes and a great meal.

Reservations:

Deadline for reservations is 3 days prior to each class. Payment needed in order to make reservations. Without minimum, Clark reserves the right to cancel or reschedule any class.
Call (317) 863-0542 to make a reservation.

Cancellation Policy:

If you need to cancel or reschedule your class, you may do so as long as this is up to 72 hours before the class. Students are requested to notify Clark Appliance via e-mail or phone with your cancellation requests. Please let us know the date and class location, and if you wish to recieve store credit or reschedule your class.

If it is past the 72 hour mark and you find that you cannot attend (you may send someone in your place), you will recieve store credit.

Castleton, 317.863.0542

Send the chef a message, class idea or question.
chef@clarkappliance.com

 

Gift Cards and Certificates Available

 

 

 

Gourmet Corner

ALL COOKING CLASSES TAKE PLACE IN OUR
CASTLETON SHOWROOM

 

JULY

   
 

Barbecue University:  Rib Fest; Smoke’m if you Got’m! 

Ribs, smokers and summer all go hand in hand.  This class features four different styles of ribs:  The Classic BBQ St. Louis Style Ribs right off the competition circuit, Bold Beef Texas Style Short Ribs, Carolina Country Ribs, and
even Asian-Inspired Rib Tips. 
Finger Lick’n good times; ribs, ribs, and more ribs!

Friday, July 11th, 6 - 8:00pm, & Saturday, July 12th, Noon - 2:00pm

 
 
 

Around the World:  The French Rivera!

The sophistication of a summer getaway to the French Rivera in one romantic meal is perfect for an outdoor evening together.  Oysters on the Half Shell with Verjus Mignonette,  Nicoise Salad with Seared Ahi Tuna, Seared Scallops with Sauternes and Curry, and Grand Marnier Creme Brûlée.  What a feast, for you and your special someone!

This is a Premium Seafood Class $50 or $90 for Two

Friday, July 18th, 6 - 8:00pm, & Saturday, July 19th, Noon - 2:00pm

 
 
 

Grab the Grill:  Pinky Up Burgers!

Want more out of your burger than just beef on a bun?  This is the class for you!  We will investigate some specialty burgers to spice up the backyard burger night. 

How about Italian Sausage Burger with Garlicky Baby Spinach and Sun-dried Tomato Aioli,  Spicy Thai-style Chicken Burger, Moroccan-inspired Lamb Burger with Green Harissa, and a big BBQ Bacon Wrapped Belly Buster.  Be adventurous and leave your inhibitions behind, but bring your appetite!

Friday, July 25th, 6 - 8:00pm, & Saturday, July 26th, Noon - 2:00pm
 

 
 

JULY

 

FREE CLASSES

 
 

Convection Class

Stop pushing the “Bake” button, and start getting the most out of your convection oven.  Join us for a session designed specifically to de-mystify the secrets of convection cooking.  Topics to include:  knowing when your food is done, recipe conversions, time vs. internal temp-erature, and cooking modes to name a few. 

Come prepared with questions to share with the group! 

Saturday, July 12th, 3 - 5pm
 

 
 
 

Advantium Class

Take the mystique out of this versatile and unique oven.  This free class is designed to answer any questions and challenges you may have as well as open up new and exciting possibilities that this oven offers.  We will discuss both the 120 volt as well as the 240 volt
models.  This class is designed for those who have an Advantium as well as for those who would like to purchase one.

Come prepared with questions to share with the group!

Saturday, July 19th, 3 - 5pm

 

AUGUST

   
 

BBQ University:  Going Daffy On It!

Duck is one of the most misunderstood and overlooked morsels for the barbecue.  With the larger farm raised duck producer right here in Indiana we will find several ways to enjoy this local jewel.  The Classic air dried Chinese style  whole duck, smoked duck confit, and a scrumptious grilled duck breast.  Come enjoy duck three ways with all the trimmings to make a barbecued feast.

Friday, August 1st, 6 - 8pm
Saturday, August 2nd, 12 - 2pm

 

 
 

 

Around The World:  The Pacific Northwest

Come relax and enjoy some tasty morsels from the pacific!  This is a premium seafood class where we feature some of the best seafood we will get overnighted fresh for our feast.  Grilled Kumamoto oyster skewers, Geoduck and chantrelle risotto, Smoked Alaskan king salmon with roasted beets and potatoes, and a fresh berry cobbler.  A seafood lovers dream!

This is a Premium Seafood Class of $45 or $85  Two

Friday, August 8th, 6 - 8pm
Saturaday, August 9th, 12 - 2pm

 

 
 

Harvest Time:  Seasonal Pasta!

This is always a fan favorite hands on class where you are encouraged to bring in your crank pasta machine!  We will cover some basics and then get at it making three seasonal pasta dishes to help you master basic egg pasta. Fettuccine with shrimp and Squash blossoms, Busiate alla trapanese, and corn and bacon ravioli with a tomato cream sauce.  Come play with some pasta  and eat a great meal!

Friday, August 22nd, 6 - 8pm
Saturday, August 23rd, 12 - 2pm

 

 
 
 

Grab The Grill: Never Get Skewered Again!

People love skewers and K-bobs but it is one of the dishes most often messed up by the home and professional chef alike.  We will discuss the best way to insure that your skewers are the best and insuring that you never get skewered again!  Scampi style seafood, Louisiana Andoulie, rainbow veggie, and even a grilled pineapple alla mode skewer.  

Friday, August 29th, 6 - 8pm
Saturday, August 30th, 12 - 2pm

 

 
 

AUGUST

 

FREE CLASSES

 
 

Convection Class

Stop pushing the “Bake” button, and start getting the most out of your convection oven.  Join us for a session designed specifically to de-mystify the secrets of convection cooking.  Topics to include:  knowing when your food is done, recipe conversions, time vs. internal temperature, and cooking modes to name a few.  Come prepared with questions to share with the group!

Tuesday, August 12th, Noon - 2pm
 

 
 
 

Advantium Class

Take the mystique out of this versatile and unique oven.  This free class is designed to answer any questions and challenges you may have as well as open up new and exciting possibilities that this oven offers.  We will discuss both the 120 volt as well as the 240 volt models.  This class is designed for those who have an Advantium as well as for those who would like to purchase one.

Come prepared with questions to share with the group! 

Tuesday, August 5th, Noon - 2pm

 
 

SEPTEMBER

   
 

Pizza Oh Yea Pizza! : The Deep Dish

In this class we will get into the thick of it.  Americanized deep dish pizzas of the pan style.  Thick olive oiled “Sicilian” style in square or rectangle pans.  The “monster” of the local heritage, The “Chicago Style” classic that is a one slice wonder.  Come hungry and be prepared to make some pizza, Aprons provided!! 

Friday, September 5th, 6 - 8pm
Saturday, September 6th, 12 - 2pm

 
 
 

Street Food: The Taco

This is a journey through street tacos.  Road side vendors selling their family recipe tacos for a hand held meal.  Lamb Barbacoa tacos with Avocado, Huaraches topped with beans and tomatoes, fresh and light fish tacos to name a few.  Tacos street style!

Friday, September 12th, 6 - 8pm
Saturday, September 13th, 12 - 2pm

 
 
 

Grab the Grill: Poultry how we love you!

Bird is the word for this grilling exposition. This will be not just chicken, but chicken with a WOW factor! A classic Alabama "White" BBQ half chicken, BBQ grilled chicken thighs, and a spatchcock chicken under a brick that will blow you away and grilled buffalo wings! With discussions about the differences in chicken as well as techniques to employ no matter what the recipe. 

Friday, September 26th, 6 - 8pm
Saturday, September 27th, 12 - 2pm

 
 

SEPTEMBER

 

FREE CLASSES

 
 

Convection Class

Stop pushing the “Bake” button, and start getting the most out of your convection oven.  Join us for a session designed specifically to de-mystify the secrets of convection cooking.  Topics to include:  knowing when your food is done, recipe conversions, time vs. internal temperature, and cooking modes to name a few.  Come prepared with questions to share with the group!

Wednesday, September 10th, Noon - 2pm

 
 
 

Advantium Class

Take the mystique out of this versatile and unique oven.  This free class is designed to answer any questions and challenges you may have as well as open up new and exciting possibilities that this oven offers.  We will discuss both the 120 volt as well as the 240 volt models.  This class is designed for those who have an Advantium as well as for those who would like to purchase one.

Come prepared with questions to share with the group! 

Wednesday, September 24th, Noon - 2pm

 
 

Learn how to cook like a chef

 

Castleton: 317.863.0542      © 2011 Clarks Sales and Service, Inc. All rights reserved.

FAMILY OWNED AND OPERATED SINCE 1913

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