Top Rack Cooking: Broiling!

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The broiler in your oven is like having a grill right inside your kitchen. But so many of us rarely use it! Join us in the Teaching Kitchen and become a master when it comes to your broiler. This cooking class teaches valuable techniques to use your broiler to its fullest potential. Learn to prepare delicious broiled foods with confidence!

With Chef Matthew Stansbury's guidance, you'll learn to work with the various broiler settings and get to know this powerful tool. Broiling directs hot, radiant heat on one side of the food you're cooking.Broiling is essential for melting cheese, creating golden brown crusts, coaxing sugars out of fruit and sizzling thin cuts of meat. From delicious appetizers to delectable desserts, Matt will make sure you're comfortable with using the broiler more often.

Chef Matthew Stansbury's resume is long and includes baking, savory dishes and sushi making. While he's a seasoned culinarian, his love of Japanese cuisine has a longer history. Matthew grew up cooking with his Japanese grandmother. His Cajun-Japanese fusion heritage has left him with quite the skillset and palate! 

On the Menu: 
Queso Flameado
Charred Summer Vegetable Salad with Chermoula, Feta, and Pine Nuts
Crispy Broiled Potatoes with Lemon Garlic Butter
Slow Roasted Harissa Chicken Thighs
Shortcakes with Roasted Peaches with Bourbon Brown Sugar Pan Sauce

Purchasing this Cooking Class as a gift? Download this printable Cooking Class Certificate and enter all of the delicious details for your gift recipient.

Hands-on cooking classes at Red Stick Spice are structured as "divide and conquer." Each group cooks a different dish on the menu, and those efforts combine to produce a fabulous meal in the end. Comradery and teamwork pair up to produce a delectable spread. Instructors move through the room, helping each group. Instructors also stop and demo multiple teachable moments along the way. 

This class is for participants 13 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.

CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning, food purchases and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.

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