Join Us in the Kitchen!
Our hands-on classes and workshops are designed for everyone—from curious beginners to seasoned cooks—so you can learn new skills, try fun recipes, and leave feeling confident and inspired.
Below you'll find our fall lineup! Fair warning: we tend to get excited and add more classes as guest chefs come through, so keep checking back.
These classes are also available privately: team building, bachelor & bachelorette parties, birthdays, you name it. For private class questions and scheduling, reach out to Chef Sarah directly at sarah@hillskitchen.com.
You are invited.
Cooking Class Fine Print
Food Allergy / Dietary Restriction Policy: If you have any dietary restrictions, please ask if they can be accommodated before registering for class.
Low Enrollment: Classes must have six students registered in order for the class to be held. We reserve the right to cancel any class with low enrollment. Should this occur, all tickets will be refund to the original payment method.
Inherent Risk Policy: Participation in Hill’s Kitchen’s cooking classes place you in a typical cooking environment with inherent risk. By registering for a class, you agree to release Hill’s Kitchen, and its staff from any liability arising from director or indirect damages or injury. All participants hold Hill’s Kitchen harmless in the event of a health issue related to the preparation or consumption of food used during the classes.
Attire Policy: For your safety, we require that you wear close-toed shoes in class and have your hair tied back. Aprons will be provided by Hill’s Kitchen.
Dulce Studies: A cake-decorating workshop inspired by Latin American flavor
Sunday, November 15th · 3:00 - 6:00pm
Take your cake decorating to the next level with Latin American flavors and professional techniques for stacking, icing, and decorating!
Passionfruit curd. Mamey cream. Dulce de leche. Guava jam. Savannah of Scrapps and Gaby of Tepui Creative Studio are bringing (some of) the (underrated) flavors of Latin America to your cake and showing you how to build something beautiful around them.
In this hands-on class, you’ll choose your fillings and use them as a creative medium as you stack and decorate a cake from the ground up. We’ll cover crumb coats, top coats, and piping techniques that make sense once someone shows you how, using unique flavors rarely featured in pastry and cake baking.
You’ll leave with a decorated 4-inch, three-layer cake that’s entirely yours to share with loved ones or to crush solo on the couch. The bakers will also share their recipes so you can keep exploring these flavors beyond the workshop.
Pull up a chair. You’re invited.
Steak Night with Made In Cookware
Friday October 23rd · 6:00pm - 8:30pm
Steak night is a big deal in our house. We head to the butchers at Eastern Market to pick out a beautiful cut, whip up some classic sides and sauces, light the candles, and dig in. For us, there's nothing quite like slicing into your steak and finding the temp exactly how you like it.
As always, we're covering how to nail your perfect temp, plus a little extra because we can never help ourselves. Class kicks off with a butchery demo using a whole beef tenderloin. We'll walk through cleaning it up, what to do with the trim (hello, tartare snack time), and how to portion out filet mignon.
From there, we'll fire up our Made In pans and get cooking. Working in pairs, you'll season your steaks (hint: make it rain), learn how to find the right pan temperature, and test stainless steel for readiness. We'll dial in your steaks to the perfect spot, baste with butter and all things delicious, then talk resting.
You'll leave with the knowledge and confidence to run your own perfect steak night at home, plus a swag bag from Made In.
You're invited.
Knife Skills 101:
Everything you need to know to get started.
This knife skills workshop is less “culinary school boot camp” and more “let’s get you to stop fearing butternut squash.” We’ll cover the fundamentals like how to hold a knife without looking like you’re diffusing a bomb, how to actually use your non-dominant hand (claw grip!!), and how to break down the vegetables you’ve been avoiding. Yes, even onions. Especially onions.
We’ll talk about the knives you actually need (probably fewer than you own), how to keep them sharp, and why a sharp knife is safer than the dull one rattling around in your drawer. Expect a lot of hands-on practice and the kind of confidence that makes weeknight cooking feel less like a chore and more like a flex. Class will end with turning your knife work into a meal kit to make dinner at home!
Sunday September 27th
11:00am - 1:15pm
Sunday October 25th
11:00am - 1:15pm
Knife Skills 102: Chicken Butchery
This is a class about breaking down a chicken without breaking down yourself.
We’ll take two whole, beautiful birds and turn them into dinner for the week. Nothing wasted, nothing overly fussy, no weird chef-y flexes. Just you, a sharp knife, and the confidence that comes from knowing exactly what you’re doing.
We’ll talk about:
Choosing the perfect knife for the task at hand.
Why whole chickens are cheaper and better (yes, both).
Where to actually cut (hint: not through bone).
How to render chicken fat and save bones for chicken stock like the thrifty genius you are.
By the end of class, you’ll look at those shrink-wrapped parts at the store and think, “Cute, but I’ve got this.” All class attendees will go home with two chickens they have butchered, a bag of chicken parts for stock and schmaltz, and a container of Chef Sarah's poultry brine.
Sunday October 4th
11:00am - 1:00pm
Sunday November 1st
11:00am - 1:00pm
Pasta 101:
Get ready to master the art of making pasta by hand!
In this class we’ll begin to explore our absolute favorite food: pasta! We’ll dig into the fundamentals of pasta making: ingredients and their purpose, the tools you need, the science behind gluten structure, and the reasoning behind choosing different pasta shapes for different pasta sauces.
Students will make their own pasta dough and roll it into sheets before cutting into noodles. Everyone will go home with the noodles they made, as well as a jar of our favorite tomato sauce.
Sunday November 15th
11:00am - 1:00pm
Baklavaaah! With The Persian Table
Perfect layers, Persian flavors, and a full tray to take home.
Walnuts. Phyllo. Butter. Patience. In that order.
Join Hill's Kitchen and The Persian Table for a hands-on dive into one of the world's most rewarding pastries. We'll talk through how to handle phyllo without losing your mind, how to build perfect layers, and why butter is the secret ingredient holding the whole thing together. Then we'll play with Persian flavors that make this baklava entirely its own.
You'll leave with a full tray of the good stuff, plus a few extra treats we couldn't help but add.
You're invited.
Saturday October 17th
3:00pm - 5:00pm
More on the way. Follow us on Instagram @hillskitchen for new class announcements, behind-the-scenes peeks, and the occasional pro tip you didn't know you needed. Or get in touch — we're always happy to talk food.