cooking class schedule

All classes must be booked in advance


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cooking class schedule 

Come see why Cinch was voted "Best Cooking Class"!

Knife skills and Sauté: Thursday, February 20th 7:00 PM

Learn how to properly chop and dice. Using your knife properly is one of the most important skills in any kitchen. Learn the difference between hand forged , stamped and ceramic.  Feel free to bring your own knife to this class if you wish as we can show you how to properly sharpen your knife as well. . We will then move on to one of the most important skills for any successful meal. We’ll sauté grass fed skirt steak and chicken to create that crust that will impress. BYOB but only after the knives are put down.

Pork Belly, Oh Yeah!: Thursday, March 6th 7:00PM 

Pork belly is succulent, sweet, savory and just plain delicious.  Bring your stretch pants,

and learn how pork belly can transform your state of mind. We’ll make candied slab

bacon, slow roasted pork belly with cherry reduction, cracklings (crispy pork belly) with

micro greens, and seared slab bacon on the rare side. Just to make it a memorable night,

we will end with chocolate covered bacon garnished with sea salt.  You may want to

consult your physician for a dose of cholesterol lowering medication before this class.

Surf and TurfAlmost Spanish Style: Thursday, March 20th 7:00PM

Paella is one of Spain’s most revered dishes. You will make paella Valenciana (paella

with chicken, shrimp and chorizo), seared scallops with chili lime sauce, shrimp and

garlic, white fish ceviche. We’ll end the night tasting some of Spain’s most sought after

cured meats.

Pasta, Risotto & Gnocchi: Thursday, April 10th 7:00PM

This class will teach you how to properly make fresh pasta in your own home. The night

will start with seared lemon gnocchi in a lemon butter sauce. Then you’ll learn the proper

technique and recipes for some Italian favorites like fresh ricotta ravioli and herbs,

Pappardelle with sautéed mushrooms, Spaghettini with a spicy garlic clam sauce, and

finally coconut and crab risotto.


Ceviche and Shellfish: Thursday, April 24th 7:00PM

This class will give you the confidence to properly make, and, more importantly, eat

ceviche and shellfish.  Enjoy healthy and delicious food that you prepare. We will

demystify crustaceans as we open blue point oyster and serve them with mignonette

sauce,  pan sauté the perfect scallop with sweet chili reduction, make ceviche with

whitefish, jalapeno, lime and peppers, and finish the class with a shellfish ceviche.

Spicy Food Night: Thursday, May 8th 7:00PM


In this class, you will make some American  regional favorites,  with a menu that

includes: spicy chicken wings with celery sticks and blue cheese (Buffalo, NY), crab

cakes with spicy rémoulade sauce (Chesapeake Bay), Andouille sausage gumbo

(Louisiana),  a bowl of turkey chili (Cinch Food, Fairfield CT), and flatbread with

chili oil. Bring your favorite beer to this class.

Who knew Fairfield had a Steakhouse? Thursday, May 22nd 7:00PM

Where’s the beef?  We’ll take a tour of our favorite red meat.  Learn about different

cuts, and become an expert at picking the best cuts from the case.  We’ll show you

how to properly cook steak to the perfect temperature, and sear the perfect crust

(sorry, no “well-done” orders will be accepted). We will turn out the perfect au

poivre with flatiron steak, pan-sautéed rib eye with béarnaise, and enjoy a New York

Strip with classic pan steak sauce. A hearty red would be our friend for this tasting.

Fish: The Basics: Thursday, June 5th 7:00PM

Fish is fast and healthy, yet many home cooks lack the self-assurance to make it

themselves. In just one class, you will learn to buy, store, and cook seafood with

confidence.  Learn how to cook salmon with a golden, crisp crust and a moist, tender

inside, and garnish it with dill sauce. You will roast a whole roasted red snapper, and

learn why a whole roasted fish is so delicious and healthy. You will make a

Mediterranean topping that can even make our local bluefish taste delicious.  When we

are done, you will have the confidence to even cook a seafood dinner for friends.