Come join us for Culinary Adventures at the Hackett House
For those of you who love to cook, Hackett House has a Culinary Adventure awaiting you. Enjoy observing and learning from local and professional chefs, who prepare a three-course meal served to you. It is the perfect opportunity to get answers to any of those cooking questions you’ve wondered about, while enjoying time with fellow foodies!
View our upcoming classes below:
October 2018
Bavarian Dinner
THIS EVENT IS SOLD OUT! Please see below for links to our other cooking classes! What would Oktoberfest be without a traditional Bavarian dinner party? We are happy to announce that Tom Rosenberger, will be returning to Tempe from our Sister City of Regensburg, Germany. All are invited to join us the week of our Oktoberfest to experience a taste of Germany in Tempe! Chef Tom has been a trained chef for more than 30 years and has worked in…
Find out more »Scone Cooking Class
Learn to make Hackett House’s Famous Scones Cheryl Moritz and Lesa Mazzacavallo invite you to join them in the Hackett House Kitchen to learn tips for making delicate scones just in time for holiday baking. Not only will you learn to make Scones from the best teachers, you will be taking home the scones you make to savor later. Mmm good! While there are many scone recipes, there is an art to making them mouth-watering. Cost is $50 per person…
Find out more »Spanish Cooking Class
New to the Hackett House Patio we welcome Cynthia Sharkey. Cynthia is a Tempe native who worked as the Executive Chef at the Hotel de Tossa in Tossa de Mar, Spain for 3 years. She also chefed at Acquerello in San Francisco (2 Michelin stars), for the Norwegian Consulate in San Francisco, opened the first LEED Certified Bed and Breakfast in California - The Davenport Roadhouse, Chef at Kai at Wild Horse (5 Diamond, 5 Star) and currently runs the…
Find out more »December 2018
Italian Cooking Class
Join Kathy and Gale Andrews for an Italian celebration of food and wine. They will be joined by young friends Jayleigh and Zowie as they present the night’s dinner. Menu Butternut Squash and Goat Cheese Ravioli Browned Butter, Fresh Breadcrumb Topping Osso Buco Classic Milanese Italian Veal Shanks, Rich Wine-Vegetable Braising Sauce Garnished with Gremolata of Fresh Parsley, Lemon Zest and Garlic Served Over Milanese Risotto Tiramisu Cheesecake Light and Airy Classic Dessert Vanilla Wafer Crust, Lady Fingers Dipped in…
Find out more »February 2019
It’s Barbecue Time!
Introducing Howard Steven to the Hackett House Patio. Howard is a graduate of the Culinary Institute of America, a culinary school located in New York state. Since the age of 14, Howard has worked in restaurants and hotels. He spent his early career traveling and working in various restaurants and hotels that caught his eye including five-star hotel The Greenbrier in West Virginia, and several locations in Park City and Deer Valley, Utah. Although not a working chef at the…
Find out more »March 2019
A Taste of India
Introducing: Lianne Falk: My love affair with all-things-culinary started off at the tender age of 8. I felt like peanut brittle....so I dragged a step-stool into the kitchen....and started making it! At age 12 I qualified for a full fledged Bakery Course, and was able to keep abreast with the adult students with aplomb. Having lived and worked in 9 Countries (spread over 4 Continents: Asia, Africa, Europe and N America) helped me imbibe cultures and cuisines of a varied…
Find out more »April 2019
Baklava Cooking Class
A Taste of the Mediterranean - Learn to Make Baklava 35 years ago Kim Rosner began her instruction in the art of working with Phyllo dough and creating mouth watering Baklava. Under the tutelage of her mother-in-law, a woman of Eastern European Heritage, Kim has embraced the culinary arts. While a lawyer by education, Kim prefers to create in the kitchen and has taught an Eastern Mediterranean Cooking Class on the Hackett House patio as well as prepared an Irish…
Find out more »Feeling adventurous? Try a recipe from our archive:
- Carnitas Tacos from Garcia’s Restaurant.
- Chocolate Pudding Cake from Chef Justin Olsen of Bink’s Midtown.
- Formaggio Sauce from Chef Mario Vincintorio of VincinTorio’s Restaurant.
- Kale and Shaved Pear Salad from Chef Lee Hillson of the Phoenician Resort.
- Pasta Carbonara from Chef Lee Hillson of the Phoenician Resort.
- Quinoa Arugula Salad from Culinary Hobbyist Kathy Andrews.
- Sauerkraut Braised Pork Shoulder from Chef Justin Olsen of Bink’s Midtown
- Seco de Portobello from Vegan Chef Kim Lahn.