UPCOMING ADULT COOKING CLASSES IN MADISON WITH CHEF JOEL

NEW Smoky’s Steakhouse Series classes

Exciting new classes at Smoky’s Club, 3005 University Ave, Madison.  Email Hemmachef@gmail.com to register.

  • 3/8/19 (Sun) – 6-9pm – All Duck Wine Dinner
  • 4/19/19 (Sun) – 6-9pm – Spring Lamb Dinner

CLASS INFORMATION:

Chef Joel offers classes for adults at several different locations in Madison.  Venues are listed below. 
Please review registration information for each class carefully.

Participants for adult classes must be 18 years old.
(For classes where alcohol is served, participants may be required to be 21+.  Please see registration requirements for each venue.)

Class Descriptions for many adult classes may be found on the websites for class venues–please click on the links for full menus and other information. 

UPCOMING ADULT CLASSES:

3/4/20 (Wednesday) – 6:00-8:30pm – Tastes of Asia

Location:  vomFASS’s DelecTable

3/3/20 (Tues) – 6:00-8:30pm – Fish 101

Location:  Wheelhouse Studios/UW’s Memorial Union

3/8/20 (Sun) – 6-9pm – All Duck Wine Dinner

Location:  Smoky’s Club

3/11/20 (Wednesday) – 6:00-8:30pm – Mediterranean Flavors From the Sea

Location:  vomFASS’s DelecTable

3/24/20 (Tues) – 6:00-8:30pm – Taste of Spring: Food & Red Wine

Location:  Wheelhouse Studios/UW’s Memorial Union

4/7/20 (Tues) – 6:00-8:30pm – Food and White Wine

Location:  Wheelhouse Studios/UW’s Memorial Union

4/8/20 (Wed) – 6:30-8:30pm – Adult Knife Skills

Location: St. Mark’s.

4/19/20 (Sun) – 6-9pm – Spring Lamb Dinner

Location:  Smoky’s Club

4/21/20 (Tues) – 6:00-8:30pm – New Springtime Classics

Location:  Wheelhouse Studios/UW’s Memorial Union

MORE INFORMATION about ADULT COOKING CLASSES with CHEF JOEL

Chef Joel helps Good Cooks become Great!

Cooking classes are a great way to enhance your culinary skills, add great new recipes to your repertoire, and try new ingredients that you may not be familiar with — all in a fun, social, encouraging environment.  Whether you are a beginner who needs to learn how to make more than cereal for dinner or an experienced cook who wants to learn some new skills, ingredients or cuisines, Chef Joel has great culinary classes for you.

Chef Joel loves to inspire people to cook more, especially with great local Wisconsin ingredients.  He is a proud Wisconsin native and enjoys incorporating local meats, cheeses and beverages (and more) in his recipes.  He has worked in almost every professional cheffing venue but most enjoys sharing his love of food and cooking through teaching culinary skills.  He approaches teaching as entertainment and uses his sense of humor and passion for cooking to inspire and actively involve all of his students.  He is skilled at working with individuals of all levels of ability, interest, and experience — in both large and small groups.  He feels strongly that all individuals can successfully participate in culinary classes and works hard with all participants to ensure that they fully participate in each class.  If you (or anyone in your party) have special needs, please let us know ahead of time so that Chef Joel can make sure to accommodate them.

Class sizes are limited.

Email now to reserve a spot:  hemmachef@gmail.com

PRIVATE CULINARY EVENTS –

For information on private special culinary events for any occasion, contact Chef Joel at hemmachef@gmail.com.

VENUES / LOCATIONS –

vomFASS’s DelecTable3248 University Ave, Madison, WI 53705
Class List Here

University of Wisconsin’s Wheelhouse Studios
Class Location: Memorial Union, 800 Langdon St, Madison, WI 53706
Class List Here

Orange Tree Imports1721 Monroe St, Madison, WI 53711
Class List Here

Smoky’s Club3005 University Ave, Madison, WI 53705
Smoky’s Website

State Line Distillery1413 Northern Ct, Madison, WI 53703
State Line Website

St. Mark’s Lutheran Church – 605 Spruce St., Madison, 53715.

Class are held in the kitchen, which is in the basement.  Please enter the building from the north side entrance (from Spruce Street), by the playground.  There will be a sign on the door for cooking classes.

There should plenty of street parking available.  There is also a small parking lot behind the building, accessible from Hickory Street.

DRESS CODE –

Participants should wear close-toed shoes.
Long Hair should be pulled back or put in a ponytail.
Hemmachef will provide aprons and towels to use during the class.

EQUIPMENT –

All equipment, foods, and materials necessary to complete the recipes are provided by Chef Joel.

CONSIDERATIONS –

Please inform Chef Joel of any of the following:

  •         Food allergies or restrictions, such as lactose-intolerance or celiac disease
  •         Special Physical Needs
  •         Special Educational Needs

CLASS PHILOSOPHY –

Participants are expected to behave with civility and respect for the Chef, the other participants, the equipment, and the food.

PHOTOGRAPHS –

Chef Joel or other Hemmachef representatives may take photographs during class for use in marketing and promotional materials.  No names or other personal information will be included in these photographs.

CLASS CANCELLATION POLICY –

Please inform Chef Joel as soon as possible if you will not be able to attend.  Your full class payment will be refunded up to 5 business days prior to the date of the class.  If you cancel after this time you will not receive a refund. You may have someone attend in your place, however.

If Chef Joel must cancel for any reason, every effort will be made to reschedule the class, and if you cannot attend at the new time, you will receive a full refund.

INCLEMENT WEATHER –

Hemmachef classes will conducted unless City of Madison buses are not running due to inclement weather.

CLASS DESCRIPTIONS  –

UPCOMING HEMMACHEF ADULT CLASSES:

Email  Hemmachef@gmail.com to register.

3/8/20 (Sun) – 6-9pm – All Duck Wine Dinner 

NEW!  This cooking class offers an amazing chance to “go behind the scenes” at Smoky’s, learn some great culinary skills, and enjoy an incredible meal that you helped to prepare under the guidance of nationally-known culinary instructor/professional chef Joel Olson of Hemmachef.  Come prepared to participate and enjoy a great meal.  Once you’re ready to relax and enjoy the fruits of your labor, this fantastic, decadent menu offers wines to taste with every course.   Full menu coming soon.  Location: Smoky’s Club.  Class Cost: $95 per person.

4/8/20 (Wed) – 6:30-8:30pm – Adult Knife Skills

Take this very popular and informative class to learn and practice safe knife skills/ techniques that help take the chore out of cooking.  Techniques include: boning a chicken; trimming meat; dicing onions, carrots and other vegetables; pasting garlic; and peeling and cutting fruit and making chiffonades of leafy herbs and greens. Knife selection, sharpening and care will also be covered.  Bring your own knives or use ours. A light meal will be served at the end of class.  Location: St. Mark’s.  Class Cost: $65.

4/19/20 (Sun) – 6-9pm – Spring Lamb Dinner 

NEW!  This cooking class offers an amazing chance to “go behind the scenes” at Smoky’s, learn some great culinary skills, and enjoy an incredible meal that you helped to prepare under the guidance of nationally-known culinary instructor/professional chef Joel Olson of Hemmachef.  Come prepared to participate and enjoy a great meal.  Once you’re ready to relax and enjoy the fruits of your labor, this fantastic, decadent menu offers carefully chosen drinks to taste with every course.   Full menu coming soon.  Location: Smoky’s Club.  Class Cost: $95 per person.

UPCOMING ADULT CLASSES AT OTHER VENUES:

3/3/20 (Tuesday) – 6:00-8:30pm – Fish 101  (at Wheelhouse Studios/UW’s Memorial Union)

The definitive class on the preparation of fish including trying your hand at basic whole round fish fabrication. Techniques of Fish Cooking including: Sauteing; Grilling; Poaching; Roasting; En Papillote. Use some of these techniques to make and taste: Crispy Fish Schnitzel with Lemon Caper Tartar Sauce; Trout a la Meurniere (Almandine); Poached Salmon with Tomato Cream Sauce; Fish en Papillote with Asian Style Vegetables and Mirin Soy Sauce; Fish Fileting; Fish Selection; Sustainability.

3/4/20 (Wednesday) – 6:00-8:30pm – Tastes of Asia  (at vomFASS’s DelecTable)

Spice up your culinary repertoire with Asian flavors! You’ll create dishes with Japanese and Vietnamese influences (among others) with Chef Joel, and then enjoy dining on them. The menu includes Oven-Baked Shrimp and Scallop Toasts; Pan-Seared Beef and Scallion Rolls with Mirin Soy Glaze; Roasted Duck Breast Báhn Mì with Crispy Rice; Mango Mousse with Sesame Cookies; and a Mini-Kamakazi will be served to toast the meal.  Wine, beer, and craft cocktails from our own bar are available for purchase. Come early for cocktails (5:30) — class begins at 6:00!

3/11/20 (Wednesday) – 6:00-8:30pm – Mediterranean Flavors From the Sea(at vomFASS’s DelecTable)

Come Join Chef Joel for a delicious and fun evening learning to prepare seafood in Mediterranean cuisine. You’ll help prepare and then feast on Sherry Steamed Snapper with Peppers, Black Beans and Catalan Tomato Bread; Olive Oil Braised Bass with Roasted Garlic Mashed Potatoes; Psari Plaki (Greek-style baked fish with Lemon and White Wine); and Mediterranean Chickpea and Lemon Fish Cakes with Spicy Yogurt Sauce. A Greek Mojito will be served when the food is served.  Wine, beer, and craft cocktails from our own bar are available for purchase. Come early for cocktails (5:30) — class begins at 6:00!

3/24/20 (Tuesday) – 6:00-8:30pm – Taste of Spring: Food and Red Wine  (at Wheelhouse Studios/UW’s Memorial Union)

Why do some food and wine combinations dance gracefully on your palate and others stand around and disagree? Learn the basic characteristics of three major red wine varieties: Cabernet Sauvignon, Merlot and Pinot Noir. Taste two examples of each of these wines along with food prepared with ingredients incorporating sweet, salty, bitter and sour flavors. We will also examine the roles of umami and spiciness in wine and food pairings. Participants help to prepare: Buttered Braised Mushrooms with Potato Mash and Parmesan; Yellow Curry with Sweet Potato and Cauliflower; Pan seared Chicken, Zucchini, Eggplant and Tomato Salad with Oregano, Feta and Arugula; Chocolate and Ripe Fruit. Then participants discover and discuss (in approachable language) what works for them as they taste the food they helped to make along with two different wines of each varietal.

4/7/20 (Tuesday) – 6:00-8:30pm – Food and White Wine  (at Wheelhouse Studios/UW’s Memorial Union)

Why do some food and wine combinations dance gracefully on your palate and others stand around and disagree? Learn the basic characteristics of three major white wine varieties: Chardonnay, Riesling and Sauvignon Blanc. Taste two examples of each of these wines along with food prepared with ingredients incorporating sweet, salty, bitter and sour flavors. We will also examine the roles of umami and spiciness in wine and food pairings. Participants help to prepare: Fresh Spinach and Herb Salad with Goat Cheese and Spicy Tomato and Corn Salsa; Crispy Eggplant with Yogurt and Buttermilk Sauce and Cranberries; Thai Green Curry with Sweet Potato and Kale; Fried Plantains; Ripe Fruit and Chocolate. Then participants discover and discuss (in approachable language) what works for them as they taste the food they helped to make along with two different wines of each varietal.

4/21/20 (Tuesday) – 6:00-8:30pm – New Springtime Classics  (at Wheelhouse Studios/UW’s Memorial Union)

Enjoy preparing and then tasting these sure to be new springtime (or anytime) favorites: Cream of Asparagus Soup with Goat Cheese Mousse and Three Pepper Croutons; Mediterranean-Style Lamb Patties with Olives, Oregano and Lemon Yogurt Herb Sauce and Couscous; Pasta Primavera.