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WE’RE INVITING YOU OVER FOR DINNER… VIRTUALLY

Join us for a livestream cooking class with Chef Gavin Kaysen as he walks you through making some of his favorite simple meals at home. We’ll send you an ingredient list and recipe before the live experience so you can cook along with us or prepare your meal after watching the class. You’ll have the opportunity to ask Gavin questions throughout this engaging hour long event so that you’re set up for success when mastering the dish yourself. Our virtual classes are perfect for the home cook who is looking for a fun and inspiring night in the kitchen.

UPCOMING CLASSES

GK AT HOME x RED WAGON PIZZA CO.
Thursday, June 24th
5:30 PM CST

Chef Peter Campbell of Minneapolis’s Red Wagon Pizza Co. and Chef Gavin team up to share the best-kept secrets of impeccably chewy crust, balanced toppings, and an even bake for the best homemade pizzas, every time. You’ll make your own dough, hear Chef Peter’s favorite cheese mix, and learn how to distribute your favorite toppings for the most satisfying slices.

You will receive the recipe and Zoom link to the live class in your confirmation email. For those who can’t make the time live, a recording of the class will be sent the next day. A reminder email with additional details will come from [email protected].

Ingredient Kit Add On
Leave the shopping to us! Our kit contains all the ingredients needed to make this recipe, featuring proprietary sauces and toppings from Red Wagon Pizza Co’s kitchen.

Purchase a kit and you will be automatically entered to win an All Clad product used in the class. The winners will come pick up their kit and go home with a brand new pot or pan!

Ingredient kits are available for local pickup only and are an additional cost to the digital class. Pick Up at Spoon and Stable from 11am-2pm on Wed 6/23.

Equipment needed for this class:

  • Kitchen Scale
  • Stand Mixer
  • Pizza Peel or Cutting Board
  • Pizza Stone or Sheet Pan
  • Box Grater
  • Ladle
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Red Wagon Pizza Co.
LOBSTER TAILS WITH SUMMER RISOTTO & FRESH PESTO
Thursday, July 8th
5:30 PM CST

If the texture of a perfect risotto eludes you, Chef Gavin has the memorable techniques to guide your preparation. He’ll also teach you how to make lobster tails less intimidating and cover the building blocks of a bright pesto.

You will receive the recipe and Zoom link to the live class in your confirmation email. For those who can’t make the time live, a recording of the class will be sent the next day. A reminder email with additional details will come from [email protected].

Ingredient Kit Add On
Leave the shopping to us! Our kit contains all the ingredients needed to make this recipe, and yields 2-4 servings.

Purchase a kit and you will be automatically entered to win an All Clad product used in the class. The winners will come pick up their kit and go home with a brand new pot or pan!

Ingredient kits are available for local pickup only and are an additional cost to the digital class. Pick Up at Spoon and Stable from 11am-2pm on Wed 7/7.

Equipment needed for this class:

  • 1 Gallon Stock Pot
  • 2 Quart Pot
  • Sheet Tray
  • Small Mixing Bowl
  • Food Processor or Mortar & Pestle
  • Microplane or Box Grater
  • Cutting Board
  • Chef Knife
  • Spatula
  • Ladle
Sign Up For The Class
Lobster Tail Risotto
GRILLED SWORDFISH KEBABS WITH CORN AND MELON GAZPACHO
Thursday, July 22nd
5:30 PM CST

The staff at Spoon & Stable waits all year to make this height-of-summer sweet corn soup. And find new inspiration for grilling out in swordfish, a beautifully tender fish that holds up to a juicy marinade. Plus, master a refreshing non-alcoholic cocktail with help from the restaurant’s Bar Manager, Jessi Pollak.

You will receive the recipe and Zoom link to the live class in your confirmation email. For those who can’t make the time live, a recording of the class will be sent the next day. A reminder email with additional details will come from [email protected].

Ingredient Kit Add On
Leave the shopping to us! Our kit contains all the ingredients needed to make this recipe, and yields 2-4 servings.

Purchase a kit and you will be automatically entered to win an All Clad product used in the class. The winners will come pick up their kit and go home with a brand new pot or pan!

Ingredient kits are available for local pickup only and are an additional cost to the digital class. Pick Up at Spoon and Stable from 11am-2pm on Wed 7/21.

Equipment needed for this class:

  • 1 Gallon stock pot or equivalent
  • Blender or Food Processor
  • Small Mixing Bowl
  • Sheet Tray lined with foil
  • Skewers
  • Grill Pan, Broiler, or Gas/Charcoal Grill
  • Tongs
  • Serving Tray
  • Mesh Strainer
  • Ladle or Spatula
Sign Up For The Class
Grilled Swordfish Kebabs With Corn And Melon Gazpacho

ON DEMAND CLASSES

On Demand classes are previously live recorded experiences. Your purchase includes the video and the recipe, emailed directly to your inbox. If you wish to buy an On Demand class for a friend, simply enter their email address at check out to have the details sent directly to them.

RIBEYE STEAK WITH SAUCE VERTE & POMME LYONNAISE

Join Gavin as he guides you through cooking the perfect ribeye on a stovetop. In this hour-long class, you’ll learn the techniques of making a tender steak paired with a vibrant herb sauce and a side of traditional pommes lyonnaise. You won’t leave this one hungry!

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HANDMADE RICOTTA CAVATELLI WITH SQUASH & BRUSSELS SPROUTS

Making fresh pasta from scratch at home is easier than it sounds! In this hour-long class, Chef Gavin will walk you through the steps of making a simple ricotta-based pasta dough that we’ll turn into one of our favorite pasta shapes: cavatelli. This is a great class to invite your kids into! Seasonal vegetables and a simple sauce make this dish perfect for a weeknight dinner or as an impressive side dish.

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COQ AU VIN

In this hour-long segment, join Chef Gavin Kaysen as he makes Coq au Vin, a classic French dish of chicken slowly cooked in a delicious red wine reduction. Along with the chicken, Gavin will be making the easiest accompaniment, Spaetzle! These little dumplings are perfect for soaking up all the sauce from the Coq au Vin. This easy to impress dish is one of Chef’s staple recipes and soon will be yours!

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MANGO GLAZED PORK SHORT LOIN WITH PAPAYA SALAD

Cooking with fruit doesn’t have to be saved for baking! We’ll use delicious tropical fruits like mango and papaya in this savory Roasted Pork Loin with Mango, Tamarind Glaze, and Green Papaya Salad.

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SPICE CRUSTED SALMON WITH COUSCOUS & ROMESCO

Not sure what to make for dinner? Turn to your pantry staples. Learn how to liven up everyday cooking with shelf stable ingredients you likely already have on hand! Together we will make a Spice Crusted Salmon with Couscous and Romesco.

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THE LOVE OF SHELLFISH

This simple and delicious meal that will have you falling in love with grilling shellfish at home with a beautiful bright green curry to accompany your prawns or shrimp. In this hour long live virtual class, Chef GK will be making Grilled Prawns with Cauliflower Rice and Green Curry.

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THE PERFECT POT ROAST

Pot roast is a great go-to dinner that makes your home smell amazing and showcases roasted vegetables. In this class, we’ll share our secrets to making it a meal you and your family crave! While the roast is in the oven we will teach you an easy and delicious kale and spiced squash salad with almonds and buttermilk vinaigrette.

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THE JOY OF NOT COOKING - TUNA TARTARE & SCALLOP CRUDO

Intrigued? In this live hour-long cooking class, Chef GK will break the fear of preparing raw fish at home with a simple and delicious crudo and a tartare using tuna and scallops. This class is best enjoyed as an appetizer and serves four people.

When purchasing the class to view you will also receive the recipe.

Equipment needed for this class:

  • mixing bowls
  • 1 medium mixing bowl, filled with ice
  • Saute Pan
  • Small pot or metal container
  • microplane
  • sharp knife
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MASTERING MUSHROOMS

In this hour-long live cooking class, Chef Gavin Kaysen will be teaching us how to prepare one of the most delicious pasta staples from French cooking: “Gnocchi à la Parisienne”, or Parisian Gnocchi with Wild Mushrooms and English Peas. He will share all his pointers on cooking mushrooms to perfection, and you will walk away with new techniques in your repertoire.

You will receive the recipe and video link in your confirmation email.

Equipment needed for this class:

  • stand mixer with paddle attachment
  • medium saucepan
  • 2 large saute pans
  • 1 gallon stockpot
  • pastry bag
  • butcher’s twine (optional)
  • slotted spoon
  • spatula
  • microplane or cheese grater
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VANILLA CREPE CAKE

Join us for an hour-long live cooking class as Chef Gavin Kaysen unlocks the secrets to the Crepe Cake recipe that has turned into a beloved favorite on the brunch menu at Spoon and Stable and at Bellecour Bakery.

You will receive the recipe and a link to the on-demand class in your confirmation email.

Equipment needed for this class:

  • stand mixer or hand mixer
  • 10″ nonstick pan
  • mixing bowl
  • medium pot
  • small pot
  • whisk
  • spatula
  • mesh strainer
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HALIBUT EN PAPILLOTE

Join us for an hour long live cooking class as Chef Gavin Kaysen teaches us how to prepare Halibut en Papillote with Artichoke and Citrus Beurre Blanc. This dish is flavorful, colorful, and destined to impress your dinner guests, even though it’s incredibly simple to make! Spring vegetables and a beautiful halibut filet get wrapped up in parchment together. Pop it in the oven, and dinner is served!

Equipment needed for this class:

  • 1 Sheet Parchment Paper (approx. 16×24”)
  • Sheet Tray
  • Small Pot
  • Slotted Spoon
  • Small Saute or Sauce Pan
  • Fine Mesh Strainer
  • Whisk
  • Chef Knife
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SPATCHCOCK CHICKEN

Join us for an hour long live cooking class as Chef Gavin Kaysen teaches us how to prepare his go-to Sunday dinner to serve his family. We will teach you how to spatchcock a chicken for perfectly even roasting after marinating it with delicious spices. While it’s in the oven we will round out the meal with sweet potato hash and broccolini done on the stovetop.

You will receive the recipe to the on-demand class in your confirmation email.

Equipment needed for this class:

  • 8” Non-stick or cast iron pan
  • Saute Pan
  • Sheet tray with a rack
  • Mixing Bowl
  • Mortar and pestle or blender
  • Microplane or box grater
  • Chef’s Knife
  • Peeler
  • Spatula
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CRAB CAKES

Join us for an hour-long live cooking class as Chef Gavin Kaysen teaches a recipe that will become your new favorite brunch or appetizer to make at home. Asparagus is one of our hero ingredients of spring, and it really sings when paired with light and lemony crab cakes topped in a hollandaise sauce. Hidden gem of this recipe: Old Bay aioli. This is the best way to kick off your Memorial Day weekend

You will receive the recipe and on-demand video link to the class in your confirmation email.

Equipment needed for this class:

  • Non-Stick Saute Pan
  • Small saute pan
  • Small sauce pot
  • Wide Mouthed Pot
  • Medium Bowls
  • Small Sheet Tray
  • Damp kitchen towel
  • Whisk
  • Tongs
  • Spatula
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PORK PICCATA WITH RATATOUILLE PROVENÇAL

Learn how to build a pan sauce worth drizzling delicious enough to earn its place as a summer staple at your house. Ratatouille built layer by layer is the perfect accompaniment to showcase the produce of the season (and your knife skills).

Equipment needed for this class:

  • Gallon Stock Pot
  • 5” x 7” Oval Ceramic Baking Dish (or equivalent)
  • Sheet Tray
  • Large Bowl
  • Potato Masher or Metal Fork
  • 2 Large Gallon Freezer Bags
  • 1 Mallet or Small Sauce Pot
  • Large Frying Pan
  • Slotted Spoon
  • Mandoline
  • Tongs
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Pork Piccata And Ratatouille Provencal

PRIVATE COOKING CLASS

Interested in hosting a one-of-a-kind virtual dining experience hosted by Chef GK for an intimate group or company gathering? We’d love to hear more about how we can support you in creating a connected culinary experience from a distance follow the link below.
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