Skip to content Skip to sidebar Skip to footer

The Cooking School @ Market Bistro announces classes for Novermber

Latham, N.Y, 2016-Oct-17 — /EPR Retail News/ — The Cooking School @ Market Bistro will offer a variety of classes that range from basic cooking to more advanced recipes and skill levels, including; ethnic foods, quick meals, appetizers, baking and pastry classes. The registration fee for classes range from $30 to $55 per person.

Tuesday, November 1; 6 to 9 pm
Hands On & Dine: Comfort Foods: Like Mom Used to Make
Mom’s recipes stir up nostalgic memories of supper around the table with the family. Recipes include: macaroni and cheese, chicken croquettes, biscuits and gravy, and old fashioned ginger bread. (Registration: $55 per student (wine served))

Wednesday, November 2; 6 to 8 pm
Hands On & Dine: Quintessence: Chicken Teriyaki
Reminisce about days gone by with a delicious meal made popular at the much loved and much missed Quintessence restaurant. Recipes include: chicken teriyaki, spinach fettuccine with Quintessence vinaigrette, and Quintessential salad. (Registration: $55 per student (wine served))

Friday, November 4; 6 to 9 pm
Hands On & Dine: Guys Night Out: Chili
A great pot of chili conjures up images of tailgating, football, or just staying cozy inside on a cold day. Recipes include: Chef Donnie’s award winning beef chili, chicken chili verde, corn bread, and Mexican brownies. (Registration: $55 per student (beer served))

Saturday, November 5; 6 to 9 pm
Hands On & Dine: Polish Cooking
Do you know where to eat pierogi in Poland? Everywhere! Do you know where to learn to make them? Right here! Recipes include: cabbage sausage soup, pierogis, galumpkis, and paczki. (Registration: $55 per student (wine or beer served))

Tuesday, November 8; 6 to 9 pm
Hands On & Dine: The Art of Risotto
Versatile risotto can be served as an appetizer, a main course, a side dish, and even dessert. Recipes include: basic risotto, arancini, dirty risotto, and risotto rice pudding. (Registration: $55 per student (wine served))

Thursday, November 10; 6 to 9 pm
Hands On & Dine: Dinner Made Fast
Learn to cook a couple of quick meals, as well as a simple, but decadent dessert. Recipes include: garlic shrimp over pasta, soy-marinated pork chop, and chocolate walnut strudel. (Registration: $55 per student (wine served))

Friday, November 11; 11 am to 12:30 pm
Taste Bud: Pizza Party (ages 5-8)
You’ll prepare pizza sauce, and then get to make your own personal pizza and finish off with a cookie pizza. Recipes include: personal pizza with cheese and pepperoni, veggies with ranch dip, and cookie pizza. (Registration: $30 per student)

Friday, November 11; 3 to 5 pm
Jr. Chef: Pizza Party (ages 9 plus)
Make pizza from scratch, including the sauce and toppings, then finish with a sweet cookie pizza. Recipes include: pizza dough and sauce, veggies with ranch dip, and sugar cookie pizza. (Registration: $35 per student)

Saturday, November 12; 5 to 8 pm
Hands On & Dine: Party Perfect Appetizers
With the holidays right around the corner, get ready for holiday entertaining with these delicious appetizers. Recipes include: mini-pizza with bacon and mushrooms, baked brie with tomato and pesto, sausage stuffed mushrooms, white bean rosemary crostini, and cranberry meatballs. Registration: $55 per student (wine served))

Wednesday, November 16; 6 to 9 pm
Hands On & Dine: Thanksgiving Sides
Time to try a new family tradition at the Thanksgiving table? Try some new and updated versions of your old favorites. Recipes include: butternut squash gratin, Brussels sprouts, savory stuffing, green bean casserole and pumpkin biscuits. Registration: $55 per student (wine served))

Thursday, November 17; 6 to 9 pm
Demonstration: Spice Up Your Holidays with Jansal Valley Spices
Visit for details. Registration: $40 per student (wine served))

Monday, November 21; 12 to 3 pm
Tuesday, November 22; 12 to 3 pm
Bake and Take Pies:
Back by Popular Demand! Thanksgiving dessert made simple. Learn to bake a flaky crust, then make and bake two pies to bring home. Recipes include: chocolate bourbon pecan and maple pumpkin pie with gingersnap crust. Registration: $55 per student (wine and light fare served))

Tuesday, November 29; 6 to 9 pm
Hands On & Dine: Sweet and Savory Crepes
We’ll make delicate, delicious crepes three ways. Recipes include: basic crepe, savory crepe, and a sweet crepe. Registration: $55 per student (wine served))

Wednesday, November 30; 6 to 9 pm
Hands On & Dine: Bread Baking for Beginners
Like Oprah says, “I love bread!” Learn the basics of bread baking and enjoy the smell of fresh loaves at home. Recipes include: basic bread dough, 30-minute rolls, and French baguette. Registration: $55 per student (wine and light fare served))

Pre-registration for all classes is required. Register online at or by visiting The Cooking School @ Market Bistro.

Located in the Latham Price Chopper (873 New Loudon Road, Latham, NY 12110), the Cooking School @ Market Bistro is a state-of-the-art kitchen equipped with hands-on cooking stations where attendees can learn to cook or expand cooking expertise. Each station is fully stocked with appliances, knives, and cooking equipment designed to resemble a home kitchen. Both hands-on and demonstration cooking classes are offered, including classes for children. With a wide variety of themes, classes will be taught by a member of Price Chopper’s Cooking School Culinary Team, as well as guests such as local chefs, nutrition experts, and cookbook authors.

About The Golub Corporation: Based in Schenectady, NY, the Golub Corporation owns and operates 135 Price Chopper and Market 32 grocery stores in New York, Vermont, Connecticut, Pennsylvania, Massachusetts and New Hampshire. The American owned, family-managed company prides itself on longstanding traditions of innovative food merchandising, leadership in community service, and cooperative employee relations. Golub’s 22,000 teammates collectively own more than 47% of the company’s privately held stock, making it one of the nation’s largest privately held corporations that is predominantly employee-owned. For additional information, visit

Maureen Murphy

Source: The Cooking School @ Market Bistro

EPR Retail News