Established in 1913

Cooking Class Punch Card

Receive a Cooking Class Punch
Card at your next class!  

Enjoy 10 classes, receive 1 FREE!

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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 store location 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

 

APRIL

   
 

Culinary Migration:  Curry Around the World!

This is a class for spice lovers of all cuisines. Curries Around the World will look at curries from Asia, India, Africa and the Americas.
Curry remains one of the world's most popular dishes from mild to hot, continent hopping to reveal how one country shares with and differs from the next.

An intoxicating collection of spiced dishes from all corners of the globe.

Friday, April 4th, 6 - 8:00pm, & Saturday, April 5th, Noon - 2:00pm, Castleton

 
 
 

Grab the Grill!:  Divine Swine Sandwiches!

Divine Swine Sandwiches from the grill is a class consisting of non-traditional grilled pork Sammiches.  Italian Pork Paninis, Grilled Pork Sliders, Six Day Bacon of the Gods on steamed Asian buns, and Smoked Scrapple Breakfast Biscuits.  

Grilling sandwiches with a twist. Come hungry and bring your since of culinary adventure!

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

 
 
 

A Lighter Side:  Healthy Creations!

Eating light does not have to be boring stereo typical diet food.  We will discover some flavor packed recipes.  How does a Soba noodle salad with seared Ahi tuna sound?  Italian fried rice with artichokes, pork tenderloin and fresh mozzarella and finally grilled lamb kebabs with Dukkah yogurt sauce and Quinoa salad. 
Healthy and flavor packed for a great life style.

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

 
 
 

Around the World:  South Pacific!

Experience the tropical flavors of a south pacific paradise in this class.  We will cover a light and fresh snapper tartar from Tahiti, then a spiced chicken lap lap from Vanuatu.  How about some spiced plantains from Fiji and finally Pumpkin poke courtesy of the Cook Islands.  The flavors of the pacific and a feast to excite the senses.

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

 

APRIL

 

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, April 8, Noon - 2:00pm

 
 
 

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, April 22, Noon - 2:00pm

 

MAY

   
 

Grab the Grill:  Beefing Up for Summer!

This is a class about beef and whats for summer grilling.  Breakfast lunch or dinner this class has something for them all. 
Steak grilled BBQ breakfast burritos, Steak Pitas with Ginger and Garlic, Skirt Steak with Pablano Mole, and the crown jewel, dry aged ribeye.  A feast from the grill for the meat lover in you!

Friday, May 2nd, 6 - 8:00pm, & Saturday, May 3rd, Noon - 2:00pm

 
 
 

Around the World:  Seafood of the Americas!
This Is a Premium Cost Class $50 or $90 for two.

This is a seafood lovers delight. A sampling of dishes from North and South America as well as the Caribbean.  This is a premium priced class but we will be featuring only the best seafood.  Red Snapper Veracruz, Caribbean style crab cakes Benedict, Peruvian Arroz con Conchas, (scallops and rice), and finally a jerk cedar plank halibut.  A flavor packed journey through American seafood. 

Friday, May 9th, 6 - 8:00pm, & Saturday, May 10th, Noon - 2:00pm

 
 
 

Barbecue University:  Memorial Day Weekend BBQ!

What is better than Grilling for the official start of the summer?  Whether in the back yard or at the track - this is the BBQ for you!  Bacon-wrapped BBQ beef rolls, dry rubbed ribs, Sheboygan brat burgers, hot bacon potato salad, beans, and a fruit pizza.  Bring on the grillin’ and family friends.

Friday, May 16th, 6 - 8:00pm, & Saturday, May 17th, Noon - 2:00pm

 
 
 

A Lighter Side:  In the Summer !

Summer is not a time to get weighed down by a meal.  We are always on the go and lighter yet satisfying meals are a necessity.  This class will feature Seared Ahi tuna, Mixed green salad with smoked salmon, an Asian inspired pork loin with baby bok choy and daikon slaw, and Grilled summer fruit with Pinot Grigio and rosemary.  Light and crisp for summertime meals.

Friday, May 30th, 6 - 8:00pm, & Saturday, May 31st, Noon - 2:00pm

 

MAY

 

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! 

Thursday, May 8th, 3pm - 5:00pm

 
 
 

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!

Thursday, May 15, 3pm - 5:00pm

 

JUNE

   

 

Grab the Grill:  Yard Bird Over a Fire!

Bird is the word for this grilling exposition.  This isn’t just chicken, but chicken with a WOW factor! 

A classic Cornell style grilled chicken, BBQ grilled chicken thighs, and a spatchcock chicken that will blow you away!  With discussions about the differences in chicken as well as techniques to employ no matter which recipe you choose.

Friday, June 6th, 6 - 8:00pm, & Saturday, June 7th, Noon - 2:00pm

 
 
 

Around the World:  Italy  in the Summer!

The thought of the warm summer sun and strolling through the Italian country side make you want to grab your passport and head for the hills.  When you can’t, then why not enjoy some sophisticated  Italian fare on a picnic or in the backyard with friends or loved ones. 

Buratta with summer tomatoes, Seared carpaccio with baby spinach, Seared Red mullet with Samoriglio style lemon sauce, and even a homemade goat cheese crostini with  summer fruit relish.  A bit of Italy in your home!

Friday, June 13th, 6 - 8:00pm, & Saturday, June 14th, Noon - 2:00pm

 
 
 
 

Barbecue University:  Latin American Goodness!

What a fusion of ethnic flavors you are in store for with this barbecue themed class.  Brazilian sugarcane skewered shrimp, BBQ spare ribs from the Yucatan, Elote a la Parilla (Mexican style grilled corn), rosemary smoked flatbreads,
and Shango grilled pineapple with mango granita.  A Latin inspired feast from the barbecue!

Friday, June 20th, 6 - 8:00pm, & Saturday, June 21st, Noon - 2:00pm

 
 
 

A Lighter Side:  Crispy Pizza & Flatbreads!

Summer time is high time for flavor packed delicious flatbreads and thin style pizza. 

Margarita Pizza with tomatoes and basil, Thin and Crispy BBQ Chicken Pizza, a grilled summer Squash Tart with Goat cheese and fresh herbs, thin crust pizza with proscuitto and crispy kale, and even a stone fruit pizza with ginger mascarpone cheese.  Pizza and friends; on the lighter side!

Friday, June 27th, 6 - 8:00pm, & Saturday, June 28th, Noon - 2:00pm

 

JUNE

 

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! 

Tuesday, June 17th, 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!

Tuesday, June 24th, 3 - 5pm

 

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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