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.

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

MAY

  • two fresh open face tacos on a colorful blue and white plate with lime and salsa

    Cinco De Mayo

    Tuesday, 5/5 @  6:30pm

  • four red lobster tails

    Pat LaFrieda Surf n Turf  (Steak & Lobster)

    Wednesday, 5/6 @ 6:30pm

  • an overhead view of guest eating brunch family style

    Mother’s Day Brunch

    Saturday, 5/9  @ 11am

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

    Date Night Pasta

    Tuesday, 5/12 @ 6:30pm

  • a vibrant spread of Indonesian dishes

    A Night in Indonesia

    Wednesday 5/13 @ 6:30pm

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

    Spring Pasta Workshop

    Monday, 5/18 @ 6:30pm

  • a chef pouring a rich white sauce onto a nicely plated dish

    Technique Class: Saucework

    Tuesday, 5/19 @ 6:30pm

  • a perfectly cooked t-bone steak

    Pat LaFrieda Dry Aged Steakhouse 

    Wednesday, 5/20 @ 6:30pm

  • a colorful plate of prepared vegetables and sliced beef

    Viral Recipes with Chef David Viana

    Sunday 5/24 @ 11am

  • an overhead view of Japanese cuisine

    Japanese Izakaya Night

    Monday, 5/25 @ 6:30pm

  • a coloful Afghani plate of food

    Afghan Kitchen

    Tuesday , 4/26 @ 6:30pm

  • a generous lobster roll with fries, slaw, and lemon

    Seafood Shack

    Wednesday, 4/27 @6:30pm

  • Passport to Pastry

    Sunday, 5/31 @ 11am