Text saying 'Cooking Classes' in a cursive font.

— REFUND POLICY —

Due to limited seating and the upfront costs of food and it’s preparation, our cooking classes and events are final and non-refundable. Please note that our refund policy is firm. Please think of signing up for our classes like you would purchasing a concert ticket—you can always send someone else in your place, but refunds cannot be issued. Alternatively, you may reach out to us, and we will try our best to sell the seats on your behalf. If were able to do so, a future credit to a scheduled cooking class will be issued.

*Refunds will only be issued if Heirloom Kitchen needs to shut down/cancel events due to Covid or other unforeseen events. We appreciate your understanding that this is how we are able to maintain our business and staff and provide boutique-style service executed at the highest level.

Class Schedule: We announce classes approximately one month in advance at the beginning of each month. For example, within the first week of January (if not on the first day), we will post the class schedule for the month of February on our website. *The best way to keep informed about upcoming classes and events is to subscribe to our mailing list.

Allergies: If you have an allergy that would require an adjustment, please email us well in advance to confirm that we can accommodate you.

Alba Vineyard: We are BYO; however, we are also a showroom for Alba Estate Vineyard, which allows us to offer their premium wines by the bottle at retail pricing! Alba Vineyard is a small family owned and operated farm committed to growing premium grapes and crafting world-class wines located in the rolling Warren Hills of Milford, New Jersey.

Pricing: Unless otherwise noted, all classes are priced at $140 per person.

MARCH

  • Plate of cooked ravioli pasta with brown sauce, garnished with chili flakes, on a textured wooden surface.

    Fresh Stuffed Pasta

    Tuesday, 3/3 @ 6:30pm

  • A spread of Korean dishes including fried chicken with sesame seeds, a leafy green salad with croutons, a bowl of ice cream with Oreo cookies, a small bowl of spicy cucumber salad, and sweet grilled banana slices topped with black sesame seeds.

    Korean BBQ

    Wednesday, 3/4 @ 6:30pm

  • Various dishes of seafood and appetizers on a table with a lakeside view and a boat in the background.

    Mediterranean Table

    Tuesday, 3/8 @ 6:30pm

  • Sliced cooked steak with bone on a wooden cutting board, with a bowl of melted butter and a whole cooked piece of meat

    Pat LaFrieda Dry Aged Steakhouse

    Monday, 3/9 @ 6:30pm

  • Close-up of a toasted sandwich with egg and melted cheese filling.

    Elevated Nostalgia

    Tuesday, 3/10 @  6:30pm

  • Chicken leg cooked in creamy herb sauce in a skillet with steam rising, garnished with chopped herbs.

    Boozy Cooking

    Wednesday, 3/11 @ 6:30pm

  • Beef and vegetable stew topped with mashed potatoes in a cast iron skillet, with a side bowl of additional beef and vegetable stew.

    St. Patty's Day Feast

    Tuesday, 3/3 @ 6:30pm

  • A table with a plate of two stuffed lamb shanks garnished with herbs and vegetables, a bowl of falafel balls with pickled vegetables, a plate of sliced flatbread, and a set of metal spoons and tongs.

    Greek Cooking: Aegean Comforts

    Tuesday, 3/17 @ 6:30pm

  • Japanese meal with various dishes including a large bowl of fish in broth, a plate of fried tofu topped with cucumber slices and microgreens, a small bowl of rice with chopped vegetables, and a small salad with nuts, all on a wooden table.

    Traditional Thai Cooking

    Wednesday, 3/18 @ 6:30pm

  • Stacked cut sandwiches on a white plate with red rim, showing bread, ham, and pickle fillings.

    Sandwiches with Team Heirloom, Breakfast Style

    Sunday, 3/22 @ 11am

  • A spread of Middle Eastern dishes including hummus with crunchy topping, a bowl of pickled peppers, a cucumber salad, pita bread, and small glasses of beverages with mint leaves on a gray table.

    Vegan Munchies

    Monday, 3/23 @ 6:30pm

  • A person twisting two halves of cooked spaghetti, one in yellow and the other in green, against a dark background.

    Date Night Pasta

    Tuesday, 3/24 @ 6:30pm

  • Zachary Abramzon wearing a black baseball cap and black shirt holding a large cluster of dried mushrooms.

    Cooking Though Chef Zack’s Lens

    Wednesday, 3/25 @ 6:30pm

  • A woman with curly hair in a kitchen, standing at a counter, chopping vegetables. The kitchen has a window with curtains, a sink, and various kitchen utensils and ingredients on the counter.

    Julia Child Inspired Brunch

    Sunday, 3/29 @ 11am

  • Fried empanada on a black plate with a drizzle of white sauce and edible flowers garnishing it.

    Mexican Empanadas

    Monday, 3/30 @ 6:30pm

  • Seafood pasta with clams, shrimp, crab legs, lemon, and bread, served with white wine, on a white marble table.

    Coastal Seafood Supper

    Tuesday, 3/31 @ 6:30pm

APRIL

  • A white bowl filled with cooked Chinese dumplings topped with chopped green onions and fried shallots.

    Polish Comfort Classics

    Wednesday, 4/1 @  6:30pm

  • a twirl of green spinach pasta on a gray surface.

    Spring Pasta Workshop

    Saturday, 4/4 @ 11am

  • Assorted seafood and vegetables on a large platter, including shrimp, grilled chicken, sliced watermelon, pineapple, cucumbers, cherry tomatoes, and various cooked vegetables, all arranged on a banana leaf.

    Filipino Street Food

    Monday, 4/13 @ 6:30pm

  • Person pulling apart two different types of pasta, one yellow and one green.

    Date Night Pasta

    Tuesday, 4/14 @ 6:30pm

  • Grilled chicken skewers garnished with green herbs, placed on a bed of rice and shredded cheese with additional herbs for garnish.

    Colombian Night

    Wednesday, 4/15 @ 6:30pm

  • A meal featuring two roasted lamb shanks topped with herbs and onions on a white plate, a bowl of falafel with pink pickled onions, a plate with flaky pastries, and a bowl of fried bread or pancakes on a wooden table.

    Greek Cooking: Aegean Comforts

    Monday, 4/20 @ 6:30pm

  • Two tacos with onions and green sauce, garnished with lime wedges, and two bottles of soda and a can in the background.

    Taco Tuesday

    Tuesday, 4/21 @ 6:30pm

  • Sliced grilled steak with a bone on a wooden cutting board, partially sliced alongside a larger piece of cooked steak, and a small bowl of melted butter with a spoon.

    Pat LaFrieda Dry Aged Steakhouse

    Wednesday, 4/22 @ 6:30pm

  • An assortment of Asian dishes on a wooden table, including a bowl of fish with herbs and sauce, a plate of fried dumplings garnished with cucumber slices and herbs, a bowl of rice with vegetables, and a bowl of salad.

    Asian-Inspired Brunch

    Sunday 4/26 @ 11am

  • Assorted vegetables including cauliflower, purple cauliflower, pumpkin, yellow squash, radishes, turnips, potatoes, garlic, and ginger.

    Spring Awakening: Farm to Table

    Tuesday , 4/28 @ 6:30pm

  • Seared fish fillet on rice with green vegetables, with sauce being poured over it.

    Peruvian Dinner Party

    Wednesday, 4/29 @ 6:30pm