2026 Culinary Collection

Drop It Like It's Hot: Dumplings & Cobbler
$89⁰⁰

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East Coast Summers
$99⁰⁰

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Easter in Naples : Pizza Rustica & Pastiera
$149⁰⁰

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Easy - Peasy Scones & Biscotti Class

(18)

$79⁰⁰

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Easy Cheesy Class
$89⁰⁰

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Elegant Entertaining: Sweet & Savory Pear Creations
$84⁰⁰

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Embark on a Greek Gastronomic Adventure: Beyond Baklava and Pita

(1)

$99⁰⁰

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Endless Pastabilities featuring Shrimp Scampi

(3)

$84⁰⁰

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English Muffins and Bialys
$79⁰⁰

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Falafel & Friends: A Night in the Mediterranean

(1)

$99⁰⁰

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Fall Specialty Buns Class
$89⁰⁰

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Fermentation Workshop: Sauerkraut & Kimchi from Scratch
$74⁰⁰

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Feta Cheese Making Class | Culinary by Hobby Hill

(1)

$89⁰⁰

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Fire up the Grill: Cookout Sides
$89⁰⁰

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Fit to Be Pied: Southern Tomato & Mud Pie Class
$109⁰⁰

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Flat Out Delicious: Feta Za'atar Flatbread & Charred Eggplant Dip

(1)

$89⁰⁰

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Fond of You Fiesta: Valentine's Cooking Experience
$139⁰⁰

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For Better or For Wurst
$89⁰⁰

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Freak the Greek Out

(5)

$99⁰⁰

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French Favorites : A Vegan Culinary Tour de France
$89⁰⁰

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French Macarons

(48)

$109⁰⁰

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French Macarons-Adult & Child

(5)

$129⁰⁰

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From Bush to Bakery: Blueberry
$89⁰⁰

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From Bush to Bakery: Strawberry
$79⁰⁰

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So much fun

Sharon’s classes are always fun and informative. She always has little nuggets of information. Ive taken many classes from her and The thing I like best is the hands on format vs a demonstration. The classes are small so she can give individual attention. It’s nice to meet other people and learn from their experiences too. My friend and I have several more classes scheduled this fall. I wasn’t really interested in sourdough, but I signed up because my friend wanted to go. I’m glad I did. It’s one of my favorite classes - heck they’re all my favorite classes. It’s a little far to go from Fredericksburg, but well worth it.

Sourdough Is Better After Working With Sharon

Great hands on class. Great to see process from start and at the same time work with my own starter and introduce one change for a side by side experience.

Cooking with Kids!

What a great experience! 2 consecutive days separately with grandsons, ages 9 and 7. They were so excited and the experience did not disappoint! Sharon is a wonderful instructor, providing direction and suggestions, still allowing the boys room for creativity. The facility is clean and organized, staff is welcoming, and kids are talking about our next visit!

Thank you so much for sharing this — it means a lot to hear the boys were excited both days and that the experience matched it. Watching kids find their own creativity within a little guidance is one of my favorite parts of teaching, so I'm glad that came through. Can't wait to see them back in the kitchen soon!

Very peachy

Fun activity but Sharon needs an assistant so she can spend more time with participants and be more hands on.

Thank you for joining us and for sharing this! I hear you — with a full group each working their own process, it's tricky to be everywhere at once. If a more hands-on, personal experience is what you're looking for, a private class might be just the thing — happy to set one up anytime.

Mozzarella

I really enjoyed learning how to make the actual cheese, however, I did not like being the only person in a group of couples. I was very uncomfortable. I don’t know how that can be rectified in the future, but I would certainly ask, in my case, that it not happen again. There were four couples and me. Personally, that’s the type of situation that I don’t care to be in, and, like I said, I don’t know how it can be rectified, but I’m trying to be honest. Sharon does an amazing job teaching and I’m looking forward to trying the mozzarella on my own, but my experience with this section was not as pleasant as my sourdough experience and my pasta/shrimp scampi experience.

Thank you so much for sharing this — both the kind words about the cheese-making itself and the honest feedback about the group. I want everyone to feel comfortable in class, and I'm sorry this one didn't land that way for you. Makeups can be a little unpredictable since classes fill differently each time, but I hear you and I'll keep this in mind. Really glad the sourdough and pasta/shrimp scampi classes were such good experiences — hope to see you back soon!

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2026 Culinary Collection

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