JOIN US FOR ONE OF OUR COOKING CLASSES IN OUR DEMO KITCHEN!
Our classes are designed to provide an atmosphere for learning + enjoyment! Class registration includes demonstration style learning and samples of the recipes made during class.
Classes are available for preview within 1 week of a new month. All cooking classes for each new month will go live for registration on the last Sunday of each month at 9am!
Interested in hosting a private class in our demo kitchen? Click here for more information!
Cancellation policy: to receive a full refund, we ask that you cancel at least 72 hours in advance so we can try to fill those seats with a reasonable amount of time. If you need to cancel within those 72 hours, you may fill those seats on your own or we can call the people our waitlist to see if they can attend. We can only give a refund after the 72 hours if those seats get filled. To cancel your registration, please email or call us at 620-241-7180 and have your order # confirmation handy!
October 2025 Cooking Classes
Classes will be available for registration on Sunday, September 28th, 2025 at 9:00am CST.
AUTUMN BLISS
Thursday, October 9 @ 6 p.m. | $45 per person
Welcome fall with mouthwatering recipes inspired by Olivelle. Menu: Squash Ravioli with Sauteed Apples & Pear Balsamic Drizzle; Harvest Quinoa Bowl; Wild Mushroom & Sage Roasted Potatoes; Vanilla Ice Cream with Salted Honey Caramel Sauce & Toffee Chai Chocolate Chip Cookies
SWEET & TANGY
Thursday, October 23 @ 12 p.m. | $45 per person
Experience Cara Cara Cherry Balsamic Vinegar – Olivelle’s latest flavor and limited edition. Menu: Cherry Citrus Spritz; Sweet Potato Rounds with Whipped Feta; Butternut Squash & Farro Salad; Pork Medallions with Cara Cara Cherry Sauce; Chocolate Cake with Chocolate Cherry Balsamic Frosting
SWEET & TANGY
Thursday, October 30 @ 6 p.m. | $45 per person
Experience Cara Cara Cherry Balsamic Vinegar – Olivelle’s latest flavor and limited edition. Menu: Cherry Citrus Spritz; Sweet Potato Rounds with Whipped Feta; Butternut Squash & Farro Salad; Pork Medallions with Cara Cara Cherry Sauce; Chocolate Cake with Chocolate Cherry Balsamic Frosting