Artichoke Class Schedule

We continue to add new classes to this list, so check back often. Better yet, be first to know about class additions by signing up for our emails at the bottom of any page.

We also are happy to accommodate requests for special events. See our Events page in this section. Just call us at 513.263.1002 and we can help with your special event of 8-12 people.

OUR NEW PARTNERSHIP WITH TABLESPOON COOKING COMPANY

We have developed a new and exciting partnership with Tablespoon Cooking Company and their hands-on classes at Findlay Kitchen, just down the street from Artichoke. Tablespoon Cooking Company teaches home cooks of all skill levels how to cook good food through hands-on cooking classes and culinary events. Their interactive classes provide hand-on cooking experiences in a fun and welcoming environment.

Artichoke is excited to join with them to provide cooking tools for students in their classes, and to augment our own classes with their ability to offer classes that are more in-depth and hands-on. They offer 3-hours hands-on classes in a fabulous cooking school, so check out their offerings for some really wonderful learning experiences.

You can find Tablespoon’s complete schedule of classes at http://tablespooncookingco.com

ARTICHOKE CLASS SCHEDULE

Our classes for 2019 have ended, and we are hard at work developing our new schedule for 2020.

See below for a list of class titles coming up in 2020. Registration has not yet opened, but stay tuned.

To be notified when classes open up, sign up for our emails (at bottom of this page), as we always announce new classes to our list of dedicated email subscribers before posting on the website, giving you first crack at registering for a spot.

Find information about what to expect at our classes by clicking here.

Please read our registration and cancellation policies by clicking here.

Mushroom Risotto
with Daniel Tonozzi

Thursday March 26, 6:30pm to 7:30pm

CANCELLED: WILL BE RESCHEDULED

$35 per person, pre-paid reservations required.

Sign up for our emails (at bottom of this page), as we always announce new classes to our email list before posting on the website, giving you first crack at registering for a spot.

Learn to make a classic Italian favorite – and learn to do it the right way!  You’ll find out how to make a rich, flavorful cooking stock, how to toast the grains of rice, and how to create a creamy, luscious, exemplary risotto.  This is a one-pot wonder, something that can really make your reputation as a cook.  

See more information about our one-hour classes here.

Aperitivo
with Daniel Tonozzi

Thursday April 9, 6:30pm to 7:30pm

$35 per person, pre-paid reservations required.

Sign up for our emails (at bottom of this page), as we always announce new classes to our email list before posting on the website, giving you first crack at registering for a spot.

One of the great delights of life in Italy is the aperitivo– a pre-dinner cocktail served with real style and, in typical Italian fashion, a dazzling selection of salty snacks that tease the palate and prepare everyone for the sumptuous meal that is to come.  Settle in for a demonstration of regional specialities prepared by our Italian-in-residence, Daniel Tonozzi, while you sit back and sip your Mediterranean libations. Our selection of nibbles will include: Warm olives flavored with rosemary and lemon Burro tonnato (Tuna spread with butter and capers) Frittata di zucchine (summer squash omelette).

See more information about our one-hour classes here.

Please read our Classes Information page here, and be sure to carefully read our registration and cancellation policies here.

Fresh Pasta
with Tony Beck

Thursday April 23, 6:30pm to 7:30pm.

$35 per person, pre-paid reservations required.

Sign up for our emails (at bottom of this page), as we always announce new classes to our email list before posting on the website, giving you first crack at registering for a spot.

Learn the basics and benefits of making your own pasta from scratch. Tony will show you how easy it is to mix the dough and user a manual pasta machine for results that will make boxed pasta a thing of the past. We will be making sheets that can be used for lasagna, cut them into 2 different shapes (by hand and machine), make a non-traditional gnocchi and a simple marinara sauce. 

See more information about our one-hour classes here.

Please read our Classes Information page here, and be sure to carefully read our registration and cancellation policies here.

The Basics of Making Crêpes
with Daniel Tonozzi.

Thursday June 4, 6:30pm to 7:30pm

$35 per person, pre-paid reservations required.

Sign up for our emails (at bottom of this page), as we always announce new classes to our email list before posting on the website, giving you first crack at registering for a spot.

We’ll demonstrate how to flip, fill, and serve both sweet and savory preparations and share tasting portions of each recipe.

Learn to prepare crêpes – elegant creations of delicate pancakes – and serve them for breakfast, lunch, or supper. We will demonstrate how to create simple, elegant desserts that are as suitable for a Tuesday night supper as they are for a weekend dinner party.

See more information about our one-hour classes here.

Please read our Classes Information page here, and be sure to carefully read our registration and cancellation policies here.


Picnic in Provence
with Daniel Tonozzi

Thursday June 18, 6:30pm to 7:30pm

$35 per person, pre-paid reservations required.

Sign up for our emails (at bottom of this page), as we always announce new classes to our email list before posting on the website, giving you first crack at registering for a spot.

We turn our thoughts – and our palates – to the South of France. Glasses of chilled rosé clink together as friends toast the good life. So goes a picnic supper for the lucky few who spend their days in the South of France. 
Let us recreate some of this Continental magic right here at historic Findlay Market with a special menu of flavors from Provence, the beautiful region of France where Julia Child kept her second home. 
This menu très classique begins with tapenade – a deliciously pungent spread of olives and capers and a staple of any meal in Provence. The centerpiece of the meal is a pressed sandwich loaded with tuna and vegetables, a pan bagnat. This do-ahead treat puts the traditional American tuna melt to shame! To round out the menu, we will demonstrate the preparation of pêches cardinal, a light, cool summer treat of peaches wrapped in a luxurious robe of raspberry sauce.

See more information about our one-hour classes here.

Please read our Classes Information page here, and be sure to carefully read our registration and cancellation policies here.

No Fear Fish
with Hannah Luken

Thursday June 25, 6:30pm to 7:30pm

$35 per person, pre-paid reservations required.

Sign up for our emails (at bottom of this page), as we always announce new classes to our email list before posting on the website, giving you first crack at registering for a spot.

Hannah Luken, who has over 7 years of professional experience with fileting, butchering, and preparing seafood and meats, will teach you to make an amazing but simple Scallop Ceviche, how to filet a whole fish, and how to roast a whole fish. You will come away with confidence that you know what to do with whole fish and look forward to visiting the fish market with a whole new appreciation for those beautiful fresh fish. Who needs fish sticks when you can buy fresh fish and prepare it yourself.

See more information about our one-hour classes here.

Please read our Classes Information page here, and be sure to carefully read our registration and cancellation policies here.

No Cook Vegetarian Dinner with Daniel Tonozzi

Thursday July 9, , 6:30pm to 7:30pm

$35 per person, pre-paid reservations required.

July is the hottest, steamiest, stickiest time of the year. So, it’s time to turn the oven off and to step away from the stove. To keep things cool in the kitchen, we’ve come up with a class that lets you prepare an entire vegetarian meal without ever lighting a burner. Our refreshing summer menu highlights the tastes of the Eastern Mediterranean. Start the lesson with a trio of cool spreads: tzaziki (cucumber-yogurt), hummus, and herbed feta. Round out the menu with simple salads that pack a lot of flavor: taboulleh and a Moroccan tomato salad with stuffed dates.

See more information about our one-hour classes here.

Please read our Classes Information page here, and be sure to carefully read our registration and cancellation policies here.