ADULT COOKING CLASSES IN BALTIMORE, MD
Unless otherwise noted, all classes begin at 7:00PM
Classes last 2 1/2 to 3 1/2 hours. Doors open at 6:45PM
Classes last 2 1/2 to 3 1/2 hours. Doors open at 6:45PM
Classes are located in a comfortable home atmosphere
in a beautiful residential neighborhood in Reisterstown, MD
Classes include take-home recipes, large plate of great food and cooking tips, plus an assortment of refreshments. All Equipment and aprons provided; also available for purchase. The highpoint of each class is sharing a meal together!
Feel free to bring a bottle of wine to share with your meal.
Any questions, or to register using a Gift Certificate, call or email Chef Diane at:
443-865-0630 diane@fortheloveoffood.com
Please wear close toed shoes. No Sandals!
Jump to Individual Cooking Classes
Jump to Wine Dinners
HOW TO THINK LIKE A PASTRY CHEF6-Class series for bakers and all those with a sweet tooth
Wednesdays, February 15th, 22nd, 29th, March 21st, & 28th , April 4th $485
Note: Class Starts at 6:30 pm
If you love puttering around the kitchen but food's not the draw... sugar is, then this is unquestionably the class for you!
We start on Day 1 by making your dentist very happy as we explore the incredible magical properties of sugar turning it from hard white granular crystals into sheets of 'glass', clear, amber colored, and black. With a dab of this and a pinch of that we'll create Roasted Almond Brittle, Brandied Caramel Sauce, Bittersweet Chocolate Caramels, Honey Vanilla Marshmallows, the world's best Caramel Popcorn, and "Glass" Coated Fruit crowned with a beautiful spun sugar cage! And that's just day 1!
Over the six weeks we'll cover different mixing methods used for cakes and cookies and make both sponge and butter cakes; custards - baked & stirred (creme anglaise, cheesecakes, creme brulee, ice cream, lemon curd, pastry cream & more); pies & tarts and their different doughs and fillings; pate a choux (cream puff dough) - you can make a lot more than just cream puffs with it!; quick yeast breads; icings - simple American and classic meringue buttercreams, including cream cheese icing; basic cake decorating techniques; quickbreads, including biscuits & scones; fruit, chocolate and caramel dessert sauces, and plate decorating techniques to wow your guests!
This is truly one of our most joyous - and sweet - classes! You won't want to miss being in on the fun!
Registration fee includes a box of Boyajian's fabulous citrus oils, including Orange, Lemon & Lime, that everyone always asks us for, as well as their "Baker's Box" of incredible pure baking extracts!
Choose a Monday or Thursday Series - 
-OR-
Thursdays - April 19th, 26th, May 3rd, 10th, 17th & 24th $425
The ideal hands-on cooking series for seasoned cooks and novices alike! We begin with Knife Skills and move on to sautéing, roasting, braising, poaching, pan & classic sauces and variations, and stocks.
2. HTLAC Course & 7.5" Premium Hammer Stahl Santoku Knife w/ Rosewood Handle - This spectacular knife retails for $149. Includes Lifetime Guarantee received first night of class $499
Choose a Monday or Thursday Series -
Mondays, beginning March 12th
Thursdays, beginning April 19th
*Order form for jacket filled out first night of class - Allow 1-3 weeks for delivery.
HOW TO THINK LIKE A CHEF
The 6-Class Series for aspiring chefs
-OR-
Thursdays - April 19th, 26th, May 3rd, 10th, 17th & 24th $425
The ideal hands-on cooking series for seasoned cooks and novices alike! We begin with Knife Skills and move on to sautéing, roasting, braising, poaching, pan & classic sauces and variations, and stocks.
We focus on technique - the how's and why's of cooking, rather than just the doing, so you'll become more comfortable with food in general, and will ultimately be able to cook without a cookbook, because you'll understand the foods and cooking methods used to cook them. Hands-on experimentation and questions are encouraged.
Please understand, but due to the very popular nature of this series, we can't allow any class make ups. You may however, send someone in your place. We will always provide you with the recipes from the class you missed, and always feel free to contact Chef Diane with any questions regarding cooking methods and recipe execution.
Please feel free to bring a bottle of wine to share to class.
Please understand, but due to the very popular nature of this series, we can't allow any class make ups. You may however, send someone in your place. We will always provide you with the recipes from the class you missed, and always feel free to contact Chef Diane with any questions regarding cooking methods and recipe execution.
Please feel free to bring a bottle of wine to share to class.
When Ordering, Choose from 3 How to Think Like A Chef Packages:
1. HTLAC 6-Part Course, includes more delicious food than you can eat! Only $425
3. HTLAC Course + Chef Coat: embroidered with your Name & FTLOF $460
4. HTLAC Course + Knife + Chef Coat*: embroidered with your Name & FTLOF (Cotton/Polyester Blend) $539
Choose a Monday or Thursday Series -
Mondays, beginning March 12th
Thursdays, beginning April 19th
*Order form for jacket filled out first night of class - Allow 1-3 weeks for delivery.
INDIAN COOKING with CHEF RAVIMonday, February 6th at 7pm $70
Once again, we are thrilled to have Chef Ravi teaching our students his unique take on crowd pleasing Indian dishes. Tonight we'll be making a tantalizing meal including assorted Veggie Pakoras - onion, spinach & asparagus, along with easy to make Tamarind Chutney, Mint chutney & Onion Chutney.
Followed by luscious Chicken Tikka Masala; Paneer Tikka (Indian cheese), served on a sizzler, with bell peppers & onion; Jeera Pulao (fragarent rice); and Mint Paratha (delicious stuffed flatbread).
KNIFE SKILLS Monday, February 13 at 6:30 PM $70
This class is the same as the first class in our “How to Think Like A Chef” series. We’ll cover proper knife skills and safety, as well as foundation basics like how to dice onions and shallots, chop herbs, roast peppers, peel and seed tomatoes, pit olives, supreme citrus fruit, plus some tricks for kiwi and avocado
and more! We'll have a small feast at the end of class with everything we've chopped, diced, minced and pitted! Plus, we will show you how to sharpen your knives... If you have a favorite knife, please feel free to bring it, but we'll have knives and aprons for your use in class.
Please feel free to bring a bottle of wine to share.
We now sell Premium Hammer Stahl Knives with a Lifetime Warranty; get this beautiful rosewood handled knife by adding it during Paypal payment... You deserve the ultimate knife skills experience! CLICK FOR MORE INFO:
THE LADIES WHO LUNCH - HIGH TEA!Thursday, March 1st at 12pm $70
Ladies, tell me. Who doesn't love finger sandwiches and petite desserts with some delicious tea? In this class we'll be making an assortment of mini sandwiches including cucumber, tomato, and egg salad. We'll also be making delicious lemon curd to spread on homemade buttermilk scones. Finally, we'll be making a trio of shortbread cookies to dip in our tea!
Fancy hats optional.
PI DAY/ PIE DAY !Wednesday, March 14th at 6:30 PM (3.14159)4 - (22.417) or $75
All you mathematicians, (and just plain pie lovers) out there, today is your day to shine, - to come out and bake a pie, or two and show us what you've got! Whether they are double crust, latticed, or crumb topped, they're all beautiful in our eyes and we'll show you how to make them all - from the melt-in-your mouth all-butter crust to the irresistible crumb topping. And of course, if you've got a fear-of-rolling, we'll get you over that too. Just put yourselves in our hands, and you'll be rolling out blue ribbon winning pies in no time at all!
Upon your arrival, we'll have one of each of the different types of pies for you to see (and sample) so you'll know what your finished pies will look and taste like, but we'll be making a fruit pie and a cream or custard pie.
When registering, please let us know what type of pie is your favorite, and we'll tally the results to choose the type of pies we make.
PASSOVER BAKING
Thursday, March 22nd at 7pm $70
Menu TBD
Thursday, March 22nd at 7pm $70
Menu TBD
PARENT/CHILD CLASS - COMFORT FOODSFor children 7-14
Sunday, March 25th at 12pm $90 for Parent & Child duo
Sometimes it's hard to get kids to eat what's good for them, but if they make it themselves often just the act of cooking it gets them to try something they wouldn't ordinarily eat.
We'll be making some yummy homemade Tomato Soup, delicious, box-less Macaroni & Cheese, and (what my husband calls) the World's Best Chicken Pot Pie. And to top it off, the queen of comfort food desserts, homemade Chocolate Pudding. Mmm, now that's a comforting meal!
If your child loves to cook, then also check out For the Love of Food's KIDS COOK! Culinary Summer Camp!
Cooking for Health & Vitality: Translating Wellness Onto Your PlateAmanda Archibald, Registered Dietician
Thursday, April 5th - 6:30pm to 9:30pm &
Saturday, April 14th- 11am to 4pm $250 for the Workshop
Cu-li-nary Nu-tri-tion: Translating the science of nutrition using the tools and art of the kitchen to create customized health-supportive food solutions for each and every individual.
Our special Guest - Amanda Archibald, owner of Food & Culinary Guidance
will help answer these questions - How do healthy people and centenarians around the world live their lives? Who are these people, what are they eating, and why do they stay well all throughout their lives?In this cutting-edge culinary-nutrition workshop, you’ll learn the answers to these questions. Then you’ll walk into the kitchen and work with the very foods and ingredients we’ve been talking about. Chef Diane will teach you to prepare a series of simple, health-supportive and flavorful recipes that will infuse vitality and energy into your life.
To help you navigate a healthy diet for life, we provide you with a series of unique road maps that translate the science and culinary principles of the day in an easy-to-follow format. You'll be armed with with a unique portfolio of recipes and nutrition navigation tools forming your foundation for a life of wellness.
So, join Chef Diane and our special guest as we explore cutting-edge ways to translate food into the best medicine you can take... Learn which ingredients to include in your life and diet and why... and then translate this knowledge through the preparation of a series of healthful, flavorful and adaptable recipes.
THE LADIES WHO LUNCH - KNIFE SKILLS
Monday, April 9th at 12pm $70
This class is the same as the first class in our “How to Think Like A Chef” series. We’ll cover proper knife skills and safety, as well as foundation basics like how to dice onions and shallots, chop herbs, roast peppers, peel and seed tomatoes, pit olives, supreme citrus fruit, plus some tricks for kiwi and avocado and more!
We'll have a small feast at the end of class with everything we've chopped, diced, minced and pitted! Plus, we will show you how to sharpen your knives... If you have a favorite knife, please feel free to bring it, but we'll have knives and aprons for your use in class.
Please feel free to bring a bottle of wine to share.
We now sell Premium Hammer Stahl Knives with a Lifetime Warranty; get this beautiful rosewood handled knife by adding it during Paypal payment... You deserve the ultimate knife skills experience! CLICK FOR MORE INFO:
KNIFE SKILLSTuesday, April 10th at 7pm $70
This class is the same as the first class in our “How to Think Like A Chef” series. We’ll cover proper knife skills and safety, as well as foundation basics like how to dice onions and shallots, chop herbs, roast peppers, peel and seed tomatoes, pit olives, supreme citrus fruit, plus some tricks for kiwi and avocado
and more!We'll have a small feast at the end of class with everything we've chopped, diced, minced and pitted! Plus, we will show you how to sharpen your knives... If you have a favorite knife, please feel free to bring it, but we'll have knives and aprons for your use in class.
Please feel free to bring a bottle of wine to share.
We now sell Premium Hammer Stahl Knives with a Lifetime Warranty; get this beautiful rosewood handled knife by adding it during Paypal payment... You deserve the ultimate knife skills experience! CLICK FOR MORE INFO:
PASTA FROM SCRATCH 
Wednesday, April 18th at 7pm $75
The queen of fresh pasta is egg pasta, used for making pasta with fillings, and lasagna can be considered the basis for all fresh pasta ~ but not necessarily lasagna as we know it now, but simply a fresh pasta, cut into shapes with a filling or topping.
No complaints here! So with soft wheat flour and farm fresh eggs we'll be making a feast of Pasta all 'Uovo (Egg Pasta) for Pappardelle Blanca al Ragu Misto (White Pappardelle with Mixed Meat Sauce); Pasta Verde (Green Pasta) for a Lasagne Verdi ai Funghi Porcini (Lasagna Verdi with Porcini Mushrooms), and Pasta Rossa (Red Pasta) for Caramelle Rossa alla Creme di Formaggio (Red Caramelle* with Creamy Cheese Filling)
Feel free to bring a bottle of wine if you'd like to share it with your meal.
* Caramelle is a type of filled pasta, so called because of its resemblance to wrapped candies
Wednesday, April 18th at 7pm $75
The queen of fresh pasta is egg pasta, used for making pasta with fillings, and lasagna can be considered the basis for all fresh pasta ~ but not necessarily lasagna as we know it now, but simply a fresh pasta, cut into shapes with a filling or topping.
No complaints here! So with soft wheat flour and farm fresh eggs we'll be making a feast of Pasta all 'Uovo (Egg Pasta) for Pappardelle Blanca al Ragu Misto (White Pappardelle with Mixed Meat Sauce); Pasta Verde (Green Pasta) for a Lasagne Verdi ai Funghi Porcini (Lasagna Verdi with Porcini Mushrooms), and Pasta Rossa (Red Pasta) for Caramelle Rossa alla Creme di Formaggio (Red Caramelle* with Creamy Cheese Filling)
Feel free to bring a bottle of wine if you'd like to share it with your meal.
* Caramelle is a type of filled pasta, so called because of its resemblance to wrapped candies
SUSHI - The Art of Maki (Rolls)
Tuesday, April 24th at 7PM $95
Tuesday, April 24th at 7PM $95
Tonight you'll learn not only how to make and season that all important rice, but also how to make those lovely, delicious rolls that wrap the rice and nori (roasted seaweed sheets) around an assortment of different fillings and garnishes to include sashimi grade tuna and salmon, shrimp, crab, smoked salmon, avocado, carrots, cucumber. flying fish roe, sesame seeds, rice crackers, different sauces ~ and more!
You'll leave with a brand new skill and a very full belly!
Now including everything you need to make sushi at home! A bamboo sushi rolling mat, reusable chopsticks, sushi rice, sushi recipes, 10 roasted nori sheets, wasabi & a bottle of sushi vinegar
You Can Also Choose A Sushi Cooking Class, plus your choice of a 7.5" Santoku or 8" Chef's Knife by Hammer Stahl - Premium Knife with Lifetime Warranty and Rosewood Handle. (Knife received in class) $184
Please feel free to bring a bottle of wine to share.
You'll leave with a brand new skill and a very full belly!
Now including everything you need to make sushi at home! A bamboo sushi rolling mat, reusable chopsticks, sushi rice, sushi recipes, 10 roasted nori sheets, wasabi & a bottle of sushi vinegar
You Can Also Choose A Sushi Cooking Class, plus your choice of a 7.5" Santoku or 8" Chef's Knife by Hammer Stahl - Premium Knife with Lifetime Warranty and Rosewood Handle. (Knife received in class) $184
Please feel free to bring a bottle of wine to share.
SAUCE YOUR NOODLE
Wednesday, April 25th at 7pm $70
Menu TBD
Wednesday, April 25th at 7pm $70
Menu TBD
Our
Wine and
Beer Dinners combine a hands-on cooking
class with fascinating factoids about wine or beer pairings and history,
followed by a sit down casual meal where you enjoy the delicious foods you
just created. This is a highly social multi-course meal
paired with specially selected wines or beer that will expand your
culinary universe.
Please note Wine/Beer Dinners and Food 'n' Film Dinners include four to six courses and extended socializing, and therefore, run longer than our other cooking classes, often till midnight.
Please note Wine/Beer Dinners and Food 'n' Film Dinners include four to six courses and extended socializing, and therefore, run longer than our other cooking classes, often till midnight.
ST. PATRICK'S DAY BEER DINNER Saturday, March 17th at 6:30pm $95 per person $175 per couple
Menu to be posted soon
FOODS & WINES OF THE AEGEAN ISLES DINNER 
Details and date in April to be posted soon
Menu to be posted soon
Details and date in April to be posted soon
Menu to be posted soon
MEXIC
AN WINE DINNER
Friday, May 4th at 6:30pm $95 per person $175 per couple
Menu to be posted soon... tamales!
AN WINE DINNERFriday, May 4th at 6:30pm $95 per person $175 per couple
Menu to be posted soon... tamales!
Both Dates are SOLD OUT
VALENTINE'S DAY WINE DINNER ~ Passion Plate
Your choice: 2 Saturda
ys, February 18th or 25th at 7 PM
$195 per couple
Our most popular Wine Dinner of the year ~ and for good reason! What could possibly be better than spending a delightful, evening with the one you love, surrounded by champagne, chocolate and flowers, cooking - and then eating - a wonderful meal? Upon your arrival, you and your sweetheart will be greeted a glass of champagne, infused with hibiscus syrup and raspberries.
This year's meal is Cherry Gazpacho; Goat Cheese, Dried Cherry & Bittersweet Chocolate Ravioli in a Ginger Beurre Blanc; Pan Seared Duck Breasts in a Caramel Wine Sauce and Grilled Fruits; Roasted Potatoes Parisienne; Sauteed Brussels Sprouts; and a decadently rich chocolate souffle with Chambord spiked vanilla ice cream, balsamic strawberries, and our signature rose sugar cookies.
CHOOSE WHICH SATURDAY CLASS IN WHICH TO INDULGE:
VALENTINE'S DAY WINE DINNER ~ Passion Plate
Your choice: 2 Saturda
ys, February 18th or 25th at 7 PM $195 per couple
Our most popular Wine Dinner of the year ~ and for good reason! What could possibly be better than spending a delightful, evening with the one you love, surrounded by champagne, chocolate and flowers, cooking - and then eating - a wonderful meal? Upon your arrival, you and your sweetheart will be greeted a glass of champagne, infused with hibiscus syrup and raspberries.
This year's meal is Cherry Gazpacho; Goat Cheese, Dried Cherry & Bittersweet Chocolate Ravioli in a Ginger Beurre Blanc; Pan Seared Duck Breasts in a Caramel Wine Sauce and Grilled Fruits; Roasted Potatoes Parisienne; Sauteed Brussels Sprouts; and a decadently rich chocolate souffle with Chambord spiked vanilla ice cream, balsamic strawberries, and our signature rose sugar cookies.
CHOOSE WHICH SATURDAY CLASS IN WHICH TO INDULGE:
- SATURDAY FEBRUARY 18 SORRY, SOLD OUT
- SATURDAY FEBRUARY 25 SORRY, SOLD OUT
Both Dates SOLD OUTAN EVENING IN BARCELONA ~ A Tapas Wine Dinner
Friday, March 16th at 7pm $95 per person $175 per couple
Think of the tango, the flamenco, the fabulous colors and electric energy of the streets, and it's no wonder Spain and her food are currently in the enviable place where France was 10, 20, 30 years ago. The most creative and cutting edge flavors in Europe are coming out of Spain now, and we're going to take advantage of that tonight with an assortment of tapas, or 'small plates' which are traditionally eaten in bars before supper, which in Spain is eaten around 10 PM.
Among my favorites, and I'm sure they'll soon be yours, are Chorizo in Red Wine; Gambas al Alcaparrah (Honey Caper Grilled Shrimp); Queso Frito (Goat Cheese & Ham Fritters); Almejas con Aceita de Oliva, Jamon y Pinones (Clams in Olive Oil with Ham & Pine Nuts; Ensalta con Frutas Secas (Green Salad with Apricots & Hazelnuts); and for dessert, something delicious but quite unusual, Caramelized Goat Cheese with Diced Peaches in Jumilla Syrup.
Both Dates SOLD OUT
FOODS & WINES OF SOUTHERN ITALY
Friday, March 30th at 7pm $95 per person $175 per couple
Millions of immigrants from Southern Italy flooded our shores at the turn of the last century and brought their foods with them - what we've now come to think of as 'typical' Italian food; pizza, eggplant parmigiana, manicotti, and other dishes with red sauce and melted mozzarella cheese.
But Southern Italian food is so much more than that, and tonight we'll be introducing you to some of Southern Italian cuisine's finer points.
We had a very hard time deciding whether to serve soup or pasta at this meal, since Southern Italians would never serve both at the same meal, regardless of how light the soup. Since we're in the midst of winter, we opted for the soup. We hope you agree... Chicken Liver Mousse with Marsala & Sage; Chicken Soup with Pumpkin, Escarole & Marsala; Sea Bass with Fennel Puree & Green Olives; Potato & Sweet Pepper Gatto; and for dessert, something very unorthodox, but traditionally Southern Italian, Baked Apples with Pine Nuts, Raisins & White Wine, with Sweetened Mascarpone. A bon gusto!
FOODS & WINES OF SOUTHERN ITALY
Friday, March 30th at 7pm $95 per person $175 per couple
Millions of immigrants from Southern Italy flooded our shores at the turn of the last century and brought their foods with them - what we've now come to think of as 'typical' Italian food; pizza, eggplant parmigiana, manicotti, and other dishes with red sauce and melted mozzarella cheese.
But Southern Italian food is so much more than that, and tonight we'll be introducing you to some of Southern Italian cuisine's finer points.
We had a very hard time deciding whether to serve soup or pasta at this meal, since Southern Italians would never serve both at the same meal, regardless of how light the soup. Since we're in the midst of winter, we opted for the soup. We hope you agree... Chicken Liver Mousse with Marsala & Sage; Chicken Soup with Pumpkin, Escarole & Marsala; Sea Bass with Fennel Puree & Green Olives; Potato & Sweet Pepper Gatto; and for dessert, something very unorthodox, but traditionally Southern Italian, Baked Apples with Pine Nuts, Raisins & White Wine, with Sweetened Mascarpone. A bon gusto!
Cancellation Policy: If you must cancel a cooking class we will give you credit for another class, as long as you cancel up to one week before the class is scheduled. A class may be rescheduled only once.
If you cancel up to 72 hours' before the class, we will give you credit for another class within this upcoming year. If cancellation occurs less than 72 hours prior to class, credit can be given only if we are able to rebook your space in the class. We're sorry, if you call us after missing a class date, we can not offer you a credit or make-up.
This does not apply to our 'How To Think Like a Chef' series, which cannot be made up due to the popular nature of the class. You may send someone else in your place and we will provide you will all recipes from the class.
Menus may be adapted to market availability.
We reserve the right to cancel or reschedule a class when necessary, due to under-enrollment.
Photo Tour of fabulous 520 square foot 2nd kitchen
(Click for More Images of our Kitchens)
If there’s a class you’d like to see us offer, or if you’d like to host a private class ~ Please let us know by calling: 443-865-0630 or e-mail us
