How to register - Call us at the shop (816) 554-3755 for your reservation or register online. All cooking classes must be paid for at time of reservation.  Please, don't wait to register!  We have minimums and maximums for each class, we don't want you to miss out!  

Cancellation Policy - We are happy to honor requests for refunds or issue gift certificates in the amount of class registration as long as the request is made more than seven (7) calendar days prior to the class date.  We encourage you to find a substitute should you discover that you are unable to attend within the seven (7) days prior to class. Please understand that we cannot make exceptions.  We have a minimum number of students required in order for a class to occur.  We reserve the right to cancel a class for any reason, in which a full refund will be given.  

Full payment is expected at time of registration. 

Bad Weather Policy - We will make a determination no later than 2 hours prior to a class and will make every attempt to notify you by phone at the phone number you provide us upon registration and/or email.  If we are not able to speak with you in person, we will leave a message.  We encourage you to call us if in doubt. Unless you hear from us the class will be held. 


​If you have a gift certificate, please call the shop to register - (816) 554-3755​​​​

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January 29, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m. - FULL
Chef Jasper Mirabile
Winter in Florence

Imagine an evening in the Medici Palace in Florence when Chef Jasper prepares his homemade Pappardelle & Tuscan Pork Ragu, along with Chicken Florentine and Catherine d’Mesici’s famous Carabaccia (onion soup).   All of this deliciousness will be topped off with  a unique and easy Tuscan dessert. You’ll enjoy some Tuscan mulled wine that you can prepare and enjoy by the fireplace. This is a beautiful class to start off the New Year with Chef Jasper. 
$65.00 per person 

February 5, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m. -  1 Opening
Chef Jasper Mirabile
Venetian Carnavale

It’s time for the Carnivale season and Jasper has prepared a unique and wonderful Venetian Carnavale Menu including Venetian Lasagna, a particularly rich and tasty first course and pork chops simmered in Chianti...Oh my!  A carnival calzone and, of course, the traditional Venetian Tiramisu will also be offered for a wonderful ending to this unique Italian cooking class. You’re going to think you’re in Venice for Carnavale - Jasper guarantees it this year!
$65.00 per person - Register Here


February 8, 2018 – Thursday Evening – 6:00 p.m. – 8:00 p.m. - FULL
The Electrified Chefs (Kathy and Roxanne)
Cooking in Cast Iron

Do you lug the black, heavy cookware out of the cabinet, but then when fear sets in, you hide it away again? What is it about that black pan or skillet that makes it look so forbidding and yet, other folks, from chefs to your very own grandma ladle on accolades and nonstop praise for this homily, heavy pot? It is time to demystify cast iron! In this class, you will learn how easy it is to season and use the black cookware and then you will taste the many benefits of cooking in this timeless cookware. We begin the class with Crispy Cornbread—the best cornbread ever. Fried chicken in a cast iron skillet can’t be beat and there is none finer than Harvey House Fried Chicken and of course, it will be served with mashed potatoes. Bacon Brussels Sprouts, seared in Cast Iron, round out the meal. And who can resist a delicious hot, straight from the oven, dessert?

$65.00 per person 


February 10, 2018 – Saturday morning (Hands On) – 10:30 am – 1:00 pm FULL
Carey Iennacarro – Cake Artist from Sprinkled With Sugar
Valentine’s Day Cake for Mom & Me

Moms, bring your little sweethearts and enjoy a fun morning decorating a fun cake to share on Valentine’s Day. These are not limited to just Moms – Dads, Grandparents, Aunts, Uncles are all welcome too!

$65.00 per duo 


February 10, 2018  Valentine’s Dinner – Saturday Evening – 6:00 pm – 8:30 pm - FULL
Chef Sophia Chatfield and Chef Matt Chatfield

We have a Tantalizing Menu in store for the evening, as we take a culinary journey that is sure to Excite the Taste Buds! We will start off with Flaky Gorgonzola Cheese Puffs, and then enjoy the “Silky” Tomato Cognac Soup. Up next for the evening is a tender Crimson Lettuce Salad with Blackberry vinaigrette, Parmesan cheese croutons, and candied pecans. For the Main Event tonight, we will indulge in Prime Rib of Beef served with au Jus, and white cheddar horseradish sauce, pickled red onions, and Chimichurri. Sides are Brie Whipped Potatoes, and Sautéed French Green Beans. To end the evening the right way, the Chefs feel passionate about sharing their Raspberry Chocolate Souffle’ with you!
$75.00 per person


February 14, 2018  Valentine’s Dinner – Wednesday Evening – 6:30 pm – 9:00 pm - FULL
Chef Sophia Chatfield and Chef Matt Chatfield

We have a Tantalizing Menu in store for the evening, as we take a culinary journey that is sure to Excite the Taste Buds! We will start off with Flaky Gorgonzola Cheese Puffs, and then enjoy the “Silky” Tomato Cognac Soup. Up next for the evening is a tender Crimson Lettuce Salad with Blackberry vinaigrette, Parmesan cheese croutons, and candied pecans. For the Main Event tonight, we will indulge in Prime Rib of Beef served with au Jus, and white cheddar horseradish sauce, pickled red onions, and Chimichurri. Sides are Brie Whipped Potatoes, and Sautéed French Green Beans. To end the evening the right way, the Chefs feel passionate about sharing their Raspberry Chocolate Souffle’ with you!
$75.00 per person


​March 20, 2018 – Tuesday Evening – 6:00 p.m. – 8:00 p.m.
The Electrified Chefs (Kathy and Roxanne)
Make Your Own Easy Peasy Pie - Hands On
Do you suffer from Crust Anxiety? It is a common aliment, but it can be cured immediately with this fun and tasty class. Nothing says family, love and good eating as much as a homemade pie. Yet, is there another dessert that stops you short and seems so stressful? This Hands-On class will make sure you go home thinking that making pie is easy-peasy! First things first— enjoy a slice of freshly baked pie. You will then learn the art of the pie and will make your own crust and delicious apple pie filling. You will leave with your own prepared crust and fruit filling—so you can go home and assemble, bake or freeze your own apple pie.

$65.00 per person - Register Here


March 24, 2018 – Saturday morning (Hands On) – 10:30 am – 1:00 pm - FULL
Carey Iennacarro – Cake Artist from Sprinkled With Sugar
Easter Cake - Mom & Me

Bring your favorite chicks/ducklings to enjoy a fun filled morning creating your own one of a kind Easter Cake to share with your family and friends.

$65.00 per duo


April 9, 2018, Monday Evening – 6:00 pm – 8:30 p.m.
Chef Matt Chatfield
Sous Vide Cooking Simplified

You have hard about the latest cooking technique, but what does it mean to “Sous Vide”.  Simple – Sous Vide means “Under Vacuum”.  We will explore the many ways to utilize this popular, and actually, very simple style of preparing some of your favorite foods with awesome results.  We will start off with an appetizer of salmon on crostini with horseradish crème.  Next, we HAVE to show you how to make Crispy Pork Belly garnish for a yummy green salad.  For the main course, we will sear to finish sous vide KC Strip Steaks (restaurant quality) and, will accompany the steak with some sous vide vegetables.  For dessert, we will enjoy chocolate pots de crème, that, yes, are cooked in jars under water!  We will provide different resource listings to help get you started on your path to enjoying this simple new cooking style.
$65 per person - Register Here


April 21, 2018, Saturday Morning – 11:00 a.m. – 1:00 p.m.
Chef Judith Fertig
Homemade Breads – the 1-2-3 Way

We all need help – of course, we do! In this class, you will learn how to use several “silent assistants” to help you bake perfect, yeasty, homemade breads every time. Classic Ooey-Gooey Cinnamon Rolls – What??? How can those be easy? You will see. Cheddar Chive Bread, great for breakfast toast and sandwiches, using an electronic assistant. No-Knead Flatbread with Italian Sausage and Kale using yet a third “helper”. Included in this class is a copy of The Artisan Bread Machine by Judith Fertig.

$65.00 per person - Register Here


April 23, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m. - FULL
Chef Jasper Mirabile
Sunday Dinner

Join Chef Jasper for a “Special Edition” Sunday Dinner.  You will be able to imagine yourself at the Mirabile family table (minus the screaming and arguing) with Old School dishes from Mama including Cousin Marie’s Bake Ziti, homemade meatballs, Braciole, Baked Chicken and Spumoni Cake.

$65.00 per person 


May 5, 2018 – Saturday morning (Hands On) – 10:30 am – 1:00 pm
Carey Iennacarro – Cake Artist from Sprinkled With Sugar
Mother’s Day Cake - Mom & Me

What a great idea to bring the kids to this class and have them decorate an awesome cake just for Mom!  What a sweet treat for Mom.

$65.00 per duo - Register Here


May 7, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m.
Chef Jasper Mirabile
Italian BBQ

May is National BBQ Month and Jasper will be working the Grill with an Italian version of BBQ including his signature Espresso BBQ sauce, baby back ribs, Porchetta, Italian potato salad and more. Come hungry!
$65.00 per person - Register Here


May 12, 2018 – Saturday Morning – 11:00 a.m. – 1:00 p.m.
Chef Judith Fertig
Mother’s Day Lunch: The Magic of Lemon

Treat Mom, moms-to-be, or people who act like moms to a fun class, full of lemony flavor. We'll start out with a Mediterranean Tuna Tapas. Then on to Green Salad with Work of Art Vinaigrette (made with just 4 ingredients) and farm-style Baked Chicken with Lemon, Herbs, and Cream with rice. Then, Lemon-Zested Blackberry Rhubarb Crisp (don't worry, it doesn't taste like rhubarb). A special treat--included is a copy of The Memory of Lemon, Judith Fertig's second novel. And--surprise again--all the dishes in this class are naturally gluten-free.

$65.00 per person - Register Here


May 21, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m.
Chef Matt Chatfield
Learn to Chop and Prep Like a Chef (Hands On Class)

In this class, Chef Matt will teach you the fundamentals of knife skills, from how to properly hold a knife and executing classic cuts, to sharpening, cleaning and care of your knives.  You will want to bring you Chef Knife (Yes, the Big one in the knife block) as you practice a variety of cuts in class with vegetables under Chef Matt’s direction.  We will take some breaks throughout class to enjoy some dinner and ask questions.  This class will really help you improve your ability to prepare food much quicker at home.  Don’t forget your Chef Knife!  This might be a good time to get those blades sharpened!  (Check out Ambrosi Bros. Cutlery to get your knives sharpened).
$65 per person - Register Here


​Saturday, June 9, 2018 – 10:00 A.M. - 12:00 Noon
Janet Stevens, Natural Farms Soap
Beginner Soap Making and Bath Bomb Class
Learn how to make your own cold process soap AND bath bombs. Artist Janet, owner of Natural Farm Soap Co., will walk you through the process step-by-step. You'll make 4 bars of cold process soap and even get to choose your own color and fragrance. We will also learn how to make bath bombs, those fun tub treats that are all the rage!  Class includes ingredients to make a one-pound batch of soap, soap mold, recipe, resources and instructions as well as all the ingredients to make your own bath bomb.
$65 per person (includes all soap making AND bath bomb supplies) - Register Here

June 11, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m.
Chef Jasper Mirabile
Roman Holiday
No passport needed for this cooking class with Chef Jasper.  Sit back, relax and imagine you are riding down the Via Veneto on a Vespa while dining on Roman Classics such as Vignola soup, Chicken Cacioe Pepe, Pasta al ’Amatriciana and real chocolate Tartuffo from Tre Scalini for dessert.
$65.00 per person - Register Here

June 15, 2018 – Friday Evening – 6:30 p.m. – 9:00 p.m.
Chef Matt Chatfield
Date Night Dinner in the Heart of Wine Country
We will take a trip to Wine Country tonight as we enjoy the vibrant flavors of a fresh and innovative cuisine.  We will start off with wood-fired grilled Brie with berries, lavender honey and baguette.  Next up will be a fresh green salad with heirloom tomatoes, cucumber, Roquefort cheese, Berkshire bacon and Sherry Vinaigrette.  For the main course tonight, we will enjoy a Duo of pan-seared Corvina filet with parsley-lemon pesto and charcoal grilled Beef Bulgogi boneless short rib.  Gingered spaghetti squash and a seasonal vegetable to accompany.  For dessert, we will finish with a white chocolate-mango Bavarian shortbread cookie.
$65.00 per person - Register Here


June 16, 2018 – Saturday morning (Hands On) – 10:30 am – 1:00 pm
Carey Iennacarro – Cake Artist from Sprinkled With Sugar
Father’s Day Cake - Mom & Me

This is a great way to tell Dad just how much you love him by surprising him with a cake decorated especially for him! He will not only get a great cake, but everyone will have fun.

$65.00 per duo - Register Here



Cooking Class schedule

A Thyme For Everything
229B SE Main Street
Lee's Summit, MO  64063 
816.554.3755
Monday - Friday 10:00 a.m. - 6:00 p.m.
Saturday 10:00 a.m. - 5:00 p.m.


A Thyme for Everything

Lee's Summit