Cooking Class: No Waste Cooking
Thu, Apr 24th at 6:00PM
Thu, May 1st at 6:00PM
Tue, May 20th at 6:00PM
Thu, May 8th at 6:00PM
In this lecture-style cooking class, learn how to turn common kitchen scraps into a delicious meal. Chef Erin will teach you how to turn miscellaneous ingredients for another meal, starting with a peanut noodle salad. Make a sauce from peanut butter and chopped peanuts to drizzle over wheat noodles and shredded vegetables. Then, make a sweet and tangy vinaigrette with strawberries and apple cider vinegar. Finally, use carrot tops with basil and pine nuts to make a homemade pesto. At the end of class, you'll enjoy this low-waste feast.
MENU
Peanut Noodle Salad
With peanut butter, wheat noodles, shredded vegetables and chopped peanuts
Strawberry Vinaigrette
With strawberries, honey and apple cider vinegar
Carrot Top Pesto
With carrot tops, basil, pine nuts, garlic and olive oil
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsAdult, Vegetarian, Vegan, Healthy, Beginner
Reviews Guests Left For Other Experiences
Anna
21 Mar 2025
We had a blast hanging out and cooking with Chef Erin! She made it super easy and fun! Full bellies and full hearts when we left! 💕
Chris
20 Mar 2025
Chef Erin was very nice and had no trouble guiding us through our class. That being said, the entire class felt very cheap. Our first scheduled class was canceled 1 hour before it was meant to begin and we were only notified via email. On the day of our rescheduled class we showed up 30 minute early and were told by the venue that they did not think the class would be happening as they had a different event going on at the same time and had told Classpop they needed to reschedule. At the time of the event Chef Erin arrived and the venue made accommodations for us to have the class anyway - two of the attendants had already left. This meant that we were stationed between the indoor/outdoor sections of the restaurant on a windy day. We sat at two high top wooden tables on bar stools. The tables were covered with disposable plastic tablecloths. Our first task was to make the dough for our noodles and we were provided parchment paper to work on that had to be held down with duct tape. We mixed the dough in a measuring cup with a plastic fork. After making the dough we were tasked with mincing garlic, chopping basil and tomatoes. We were given small paring knives and had to cut directly on top of the plastic table cloth - no cutting boards. We were told to put aside excess garlic and basil for the sauce later, but we had no idea how much sauce we would be making, or how much was an appropriate amount for the bruschetta. We also used the paring knife to cut the baguette. After making the bruschetta, we resumed working on our noodles. We were given cheap rolling pins (ours was broken), and we rolled out our dough. We then used pizza cutters on top of the plastic table cloths to cut the dough into noodles. We were told it "didn't matter what size the noodles are". The next step was to cook them in a pot of boiling water. We added our noodles and were given a plastic toothed spoon to stir them. When the pasta was done cooking we started making the sauce, a can of crushed tomatoes and the leftover basil and garlic. We "seasoned to taste" using bottles of HEB spices. Our dinner was served on Styrofoam plates with plastic forks to eat it with. For $110 (on sale), this class felt incredibly overpriced.
Matthew
11 Feb 2025
Chef Erin was great! We loved her energy, feedback, and hospitality during our class!5”
Meet your chef
Chef Erin is no stranger to creating magic in the kitchen. Owning and operating her own catering and private chef company has helped her develop her own culinary style. Texas patrons have gotten a taste of her gourmet creations, a point of pride in her ever-expanding career. No matter what Chef Erin prepares, her guests are always in for a sweet surprise.
Other Cooking Class Experiences you may like
