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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.

Pre-purchase 4 virtual cooking classes hosted by Chef Gavin Kaysen. There are two classes per month in April and May and each class will focus on embracing spring ingredients and recipes you’ll want to make over and over again.

One week before class you will be sent a Zoom invitation to join us live from 5:30-6:30 pm CST. Don’t worry if you can’t make it- you’ll be sent a recording of the live class.

You have the option to purchase the classes alone or add on an ingredient kit to simplify your shopping. Kit pick-up is at Spoon and Stable the day before class.

Please Note: The Spring Series is discounted at $20 off for a limited time. Individual tickets are priced at $35 and will go on sale one at a time.

Thursday, April 15th
Vanilla Crepe Cake
We’re going to teach you the secrets of our famous crepe cake found at Bellecour Bakery and on the brunch menu at Spoon and Stable. Add on the kit if you want us to take care of the day-before prep.

Thursday, April 29th
Halibut en Papillote with Artichoke and Citrus Beurre Blanc
This dish is flavorful, colorful, and destined to impress your dinner guests, even though the truth is that 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!

Thursday, May 13th
Spatchcock Chicken with North African Spices
This is Chef Gavin’s go-to 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.

Thursday, May 27th
Crab Cake with Asparagus and Hollandaise
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!

UPCOMING CLASSES

VANILLA CREPE CAKE
Thursday, April 15th
5:30 PM

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 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 will come from [email protected].

Ingredient Kit Add On
This recipe requires do ahead prep! Add on the ingredient kit if you want us to take care of preparing the pastry cream for you.
When purchasing an ingredient kit 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.

Equipment needed for this class:
stand mixer or hand mixer
10″ nonstick pan
mixing bowl
medium pot
small pot
whisk
spatula
mesh strainer

Sign Up For The Class
HALIBUT EN PAPILLOTE
Thursday, April 29th
5:30 PM

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!

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 will additional details will come from [email protected] Please check your spam folder before reaching out.

Ingredient Kit Add On
Leave the shopping to us! Our kit contains all the ingredients needed to make this recipe, and yields 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 4/28.

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

Sign Up For The Class
SPATCHCOCK CHICKEN
Thursday, May 13th
5:30 PM

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 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 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 5/12.

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

Sign Up For The Class
CRAB CAKES
Thursday, May 27th
5:30 PM

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 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 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 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 5/26.

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

Sign Up For The Class

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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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.
Inquire
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