We LOVE brunch – the tastes – both sweet and savory, help get the day started off right. Get your Saturday going with this very sweet and savory brunch. On the menu: Avocado Toast w/Poached Egg, Veggie Hashbrowns, and Mixed Berry Crepes.
DurationWe LOVE brunch – the tastes – both sweet and savory, help get the day started off right. Get your Saturday going with this very sweet and savory brunch. On the menu: Avocado Toast w/Poached Egg, Veggie Hashbrowns, and Mixed Berry Crepes.
Cook, Cork & Fork is not something that was just whipped together...this creation started in 2007 - and we didn't even know it!
Cook, Cork & Fork is owned by John and Mica Mahler. When they started dating in 2007, Valentine's Day was fast approaching and Mica had no idea what to get this amazing man, who already had every gadget you could imagine.
Mica knew John had a love of cooking so she got her creative juices flowing and found them a private cooking class.
Neither one of them had ever heard of such a thing...but they LOVED it!! Over the years, John and Mica took several more cooking classes together and started brainstorming how "their" cooking classes would be. Not long after, John decided to leave Corporate America and started putting those brainstorming sessions to work.
In 2015, Cook, Cork & Fork came to fruition. Our mission is to provide a fun, entertaining and at-home feel, while you learn to cook some of your favorite dishes or maybe learn some new techniques.
We believe that every cook should also have their favorite tools to use in the kitchen to make their job easy, so after you enjoy some time in the kitchen, you can head into our store and pick up those favorite gadgets you used in class. We truly hope that you enjoy your time with us, and hurry back soon!
Join head chef instructor Kristin “Baker Bettie” Hoffman for a hands-on, in-depth introduction to pies and pastries– summer edition! Each participant will make a mixed berry pie and cream cheese danishes completely from scratch!
Bhendi Fry is stir fried okra that is slit and stuffed with spice mix such as garam masala and other locally available ground spices.
Concentration on decorating and assembling of wedding cakes! Learn embellished borders, side-designs, brush embroidery, lacework, and cake designing, stable tiered cake assembly.
Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate experience. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis offers an exclusive hands-on look at the bean-to-bar chocolate making process.
A 2 day class on baking naturally leavened bread from start to finish - learning the how's and why's of milling our own flour through the processes of mixing, shaping and baking.
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