In-Person Classes

Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Cancellation Policy and other FAQ

Easy as Pie

Yeah right! If it was that easy, there'd be more great pies and tarts in this world. Have you been struggling with Pâte Brisée (pie and tart dough)? Or were you too intimidated to even try it? Worry no more. This class will give you plenty of hands-on experience with making full-proof dough, rolling it out, shaping it, making savory and sweet fillings, and baking your creations. Dishes might include a tomato tart with caramelized onions and gruyere, spinach and mushroom quiche, apricot galette (free-form tart), and pear tart Tatin. Note: the dishes vary based on the season and availability of ingredients. This class is vegetarian.

One 3h30 session / $120 per person
Sat, Nov 15, 2025 10:30am-2pm Register

Pelmeni and Varenyky (Eastern European Dumplings)

What happens when you cross an Asian dumpling with a European dumpling? You get Siberian pelmeni — insanely juicy and buttery meat dumplings. Once you master the dough for these little bundles of deliciousness, you'll unlock the door to many other pasta dishes (ravioli, varenyky, pierogi, manti, khinkali, and soup dumplings). Another dish we'll make in class is Ukrainian varenyky (known as pierogi in Poland). We'll fill ours with potatoes, but they can also be filled with mushrooms, sauerkraut, and even fruit.

One 3h30 session / $120 per person
Sat, Dec 20, 2025 10:30am-2pm Register
Sat, Dec 20, 2025 6pm-9:30pm Register

Pan Sauces

Don't let your brown bits go to waste! Every time you sear meat or poultry, your pan gives you a gift that can be turned into a sauce with a splash of stock and wine. This class covers how to make the kind of stock that restaurants make and how to reduce it into a demi-glace that you can always keep on hand in your freezer. This magic ingredient means that you are never more than 5 minutes away from a great pan sauce and its infinite variations. Dishes might include a skirt steak with red wine reduction, pork chops with madeira mustard sauce, roast chicken with porcini cream sauce, and chicken thighs with lemon and herb sauce. Note: Dishes vary based on availability of ingredients.

One 3h session / $120 per person
Sat, Nov 15, 2025 6pm-9pm Waiting List

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Frequently Asked Questions

Can kids attend?: Kids with a passion for cooking are allowed if they are at least 12 years old. However, a parent must be present at the beginning of class to sign a waiver.
Will we eat in class?: Yes, we eat what we make in class.
What materials should we bring to class?: Wear comfortable shoes. We’ll provide everything else.
What happens if I have to cancel?: Please see our cancellation policy for details.
How do I get a spot? Whenever I check the website, the class I want has a waiting list.: Read our tips on getting spots.
The class I want to take is full. Will you offer it again?: Yes. Most of these classes are offered on monthly basis and are announced 2 months in advance.
Can you send me e-mail when you announce more classes?: Yes. Just send us an e-mail to get on our mailing list.
Do we just watch or do we get to cook too?: All classes are hands-on, so everyone gets to participate.
Are gift certificates available?: We sell a limited number of gift certificates each year. Please check the gift certificate page.