Cooking Classes

Menus for MIT Cooking Demonstrations & Dinners
Fall/Winter - 2017


Complimentary wine & bottled water offered for all classes. You may bring your own favorite wine or beer.

The classes are cooking demonstrations, with some hands-on participation and some recipes.


To register for a class:


When calling or emailing, please leave your full name, number of reservations, phone number and email address where you can be reached as well as the name and date of the class for which you wish to register.


Classes will be held at:


Moment in Thyme

819 Longview Street

Cedar Falls, IA 50613



Class Schedule

October 24, 2017 / All That Shrimp/ Max. Class Size - 24 / 6:00 - 9:00 PM / $48.00

November 7, 2017 / Little Italy / Max. Class Size - 24 / 6:00 - 9:00 PM / $45.00 SOLD OUT

November 14, 2017 / Duck / Max. Class Size - 24 / $48.00

November 28, 2017 / Amuse Bouche, Small Plates / Max. Class Size - 16 / $48.00


October 24, 2017/ All That Shrimp/ $48.00

Hors d’oeuvres:
Fresh Shrimp with Homemade Cocktail Sauce, Shrimp Canapés
Sesame Crusted Shrimp and Asparagus Salad, Shrimp Ceviche
Pan Seared Shrimp & Sea Scallop Skewers
Greek Shrimp: Large Fresh Shrimp Cooked in the Shell, tossed with Lemon Juice and Olive Oil
Not Shrimp ?

November 7, 2017 / Little Italy / $45.00 SOLD OUT

Bruschetta, Sicilian Herbed Olives, Roasted Dates with Gorgonzola, Bacon and Walnuts
Caprese Insalata: Slices of Fresh Mozzarella, Fresh Basil and Tomato with Balsamic Vinaigrette
Rigatoni Calabrese: Pasta with Tomato-Vodka Cream Sauce and Italian Sausage
Angel Hair Pasta with Salmon and Asparagus in a White Sauce
French Baguette

November 14, 2017 / Duck / $48.00

Hors d’oeuvres:
Smoked Duck Canapés with a Port-Fig Butter, Water Chestnut Rumaki
Duck Bacon and Spinach Salad
Seared Duck Breast with Apricot Orange Reduction Sauce
Garlic Mashed Potatoes
Haricot Verts with Sliced Almonds
Cherry Pie with Vanilla Ice Cream

November 28, 2017 / Amuse Bouche, Tapas, Small Plates / $48.00

Hors d’oeuvres:
Crostini with Proscuitto de Parma and Caramelized Onions
Russian Blinis with Caviar and Crème Fraiche
Escargot with Shallot Parsley Butter
Butternut Squash Bisque
Mini Beef Tenderloin on a Bed of Wild Rice with Madeira Wine Sauce
Mini Sautéed Chicken Breast with Sautéed Veggies and Marsala Wine Sauce
Mousse Cups with Fresh Berries