Awaken your inner chef and transform the way you think about food in our monthly workshops, crafted for the culinary curious.
From bold global flavors to creative twists on everyday meals, each session invites you to experiment with vibrant fruits and vegetables, explore new techniques, and embrace recipes that fit every table and lifestyle. With hands-on guidance and plenty of inspiration, you’ll leave ready to add a pinch of creativity and a dash of adventure to your kitchen.
At The Kitchen House, we build community around sustainable, whole foods by enjoying a communal meal we all cooked together.
Drizzle It On
A good EVOO can elevate most any dish, but how do you make the right pairing? Join Olive Oil Sommelier Sarah Santa for a blind tasting and train your tongue to distinguish the quality characteristics of premium EVOOs. Students will match the flavors of the oils to raw seasonal ingredients, then craft a medley of dips, salsas, and light bites that highlight the regional qualities of each oil. This hands-on cooking experience will change the way you think about a kitchen counter staple.
Meet Your Culinary Educator, Sarah Santa
Sarah is a nutrition consultant, culinary educator, olive oil sommelier, and the founder of June Crush Consulting. She’s passionate about bringing wellness and culinary arts together in deliciously meaningful ways, and for the past 12 years, she’s been collaborating with community partners in Orlando, sharing insights from her travels with food distribution and chef teams about the art and benefits of olive oil. Her mission is to find inspiration in the seasons, celebrate fresh ingredients, and showcase olive oil as an essential cooking tool that brings flavor, creativity, and culture to the table.
Register Today
Awaken your inner chef and transform the way you think about food in our monthly workshops, crafted for the culinary curious.
A good EVOO can elevate most any dish, but how do you make the right pairing? Join Olive Oil Sommelier Sarah Santa for a blind tasting and train your tongue to distinguish the quality characteristics of premium EVOOs. Students will match the flavors of the oils to raw seasonal ingredients, then craft a medley of dips, salsas, and light bites that highlight the regional qualities of each oil. This hands-on cooking experience will change the way you think about a kitchen counter staple.
Culinary Curiosities: Olive Oil
January 21st, 6:00PM—8:00PM
$75/student, ages 18+
Release for Media Recording
The Kitchen House periodically uses photographs, video tape, or digital recordings of activities and events for positive promotional materials and as part of instructional programs in print material, social media and on our website. I understand that The Kitchen House will not disclose names, identities, or personal information of any kind in association with the images. I give permission to use attendees' photographs.
Release for Medical Liability
I understand I am attending this class at my own risk and release The Kitchen House from liability from damages arising from personal injury on or about the premises.
If student is under 18, I give permission for my child to attend this class and accept the inherent risks of cooking and gardening and release The Kitchen House from liability from damages arising from personal injury on or about the premises.
Class Cancellation & Refund Policy
Thank you for your purchase. Please note that all ticket sales for programs and events at The Kitchen House are final. Due to the planning and preparation required for each event, we do not offer refunds or exchanges. Please review your order carefully before completing your purchase. Thank you.
In the event that a program is cancelled by The Kitchen House, all participants will be issued a full refund.
Dietary Information
This is a fully vegetarian-friendly program that may include dairy, gluten, nuts, and soy. While we will do our best to accommodate food allergies or dietary restrictions noted in the checkout form, accommodations cannot be guaranteed. The Kitchen House is not a nut-free or soy-free facility, and cross-contamination is possible. We appreciate your understanding.