Kitchen in the Market

My fiancé and I went to their «Cooking the Market» class last night, and it was not just as expected (and I was quite looking forward to it), it was FAR GREATER than expected. I only wish I could have found out about this place earlier.
The class was part tour of the Global Market, part cooking class, and part «Chopped!». After dividing into teams of 4 – 5, we toured the market with Molly, the executive chef and owner of Kitchen in the Market, to get inspiration for our team’s creation. We took our inspiration back to the kitchen where the team of chefs came up with an idea for a dish, on the fly, that we could make. And then we made it and ate it.
It was the most fun I’ve ever had in a cooking class. It was amazing to see how Molly and Michael (another head chef) came up with such delicious ideas based on what we wanted to do. But then WE got to make it. The dishes were simple enough that I can easily replicate what we made (well … after I get a pasta maker).
Did I mention bottomless wine and beer?

I planned a bachelorette party for my friend this past weekend and I decided on a cooking class. I explored the different option for cooking classes in the twin cities and Kitchen in the Market seemed the most bang for the buck! Lori was great at communicating and very prompt.
The class itself was the private event for the pizza toss. We all LOVED it! The staff was great, it all flowed well, we didn’t feel rushed, and they really helped us have fun. Sometimes it can be intimidating to be around professionals, but the cooks are happy to show their tips and tricks. All of us want to come again!
I definitely recommend it!

I have taken multiple classes at Kitchen In The Market. Every time I have a blast! The people are very friendly and every level if cooking experience is welcome. The sing for your supper night is a blast and the food is amazing! Attended a demo of surprise inside cakes last week and learned a lot while having fun, met new people and sipped on a yummy cocktail. I would recommend checking this place out!

Kitchen in the Market provided one of the most fun evenings that I have experienced in a while. It is in the Midtown Global Market and is a huge kitchen that doubles as a cooking school on some nights.
I participated in a «Chef’s Night Off» which features a local chef that comes in to tutor a small group (about 12 people) in making dishes that is normally found in his or her restaurant. The night starts off with a champagne toast and a brief introduction of the school, the chef, and the menu. We then had some appetizers that the chef normally prepares in his restaurant (which was a good thing as I was getting tipsy after they refilled my champagne during the introductions). We then get split into teams and get to work in the kitchen.
I was on Team Pasta (best team ever, by the way) and learned how to make pasta dough and how to make various types of pasta. We learned how thin to make pasta and how we can shape it into different forms. The chef did an excellent job of moving among the teams and giving personal attention to each of us. We are also served local wines and beers while we cook, which is the absolute best way to cook.
After the initial prep, the group is seated and each team prepares and serves their dish, after a brief introduction of the dish by the chef.
Everything was delicious. The program was incredibly fun and I met a lot of really fun, interesting people as well. I will definitely do another class (es) at Kitchen in the Market.

This place gives me happy kitchen love overload. I know their shop area isn’t huge by any means, but the items are so thoughtfully selected that they’re all wonderful. I can easily spend 30 minutes looking at things in like the 15 square feet of shop space. Not that I’m obsessed with cookbooks (ok, that’s a lie — I can’t get enough of cookbooks…) but the ones they have are always beautiful and full of excellent recipes. The kitchen tools are all items I’d love to have in my kitchen and actually routinely use. They also have amazing gifty items for any foodies in your life that I always want to buy for myself and not share…
They of course host cooking classes here, but I have yet to attend one. They look absolutely amazing with an incredible variety of topcis and guest chefs but sadly they are out of my budget! Check out their website or facebook for what they’re currently offering and watch out because they sell out fast.

Best accidental find ever.
Kitchen in the Market is tucked back into the corner of Midtown, and has the best tiny selection I’ve ever seen. They’re mostly (as other reviews mention) a cooking school and kitchen-​for-​rent, but out front they sell a selection of cooking supplies that were obviously curated by someone who cooks and bakes. None of the froufrou, overpriced, pretty-​but-​non-​functional items most kitchen stores rely on– these are the solid essentials, for the win.
Need a silpat? A proofing bin? Local bitters? Perhaps a fine-​toothed grater, or a Momofuku Milk Bar cookbook? Need some high-​quality baking chocolate or a baking scale? If I needed something for baking, and it was an emergency situation where I could only go to one place before Armageddon, this place would be it. I’d be screaming up to Midtown, parking on the sidewalk, and RUNNING to this place.

There’s this old saying that a woman should be a lady when in the parlor, a cook when in the kitchen and a harlot when in the bedroom.
Well, 2 out of 3 ain’t bad, right? Great! Now, do you think I could bargain you down none out of 3? ‘Cause that’s pretty much where I stand, though not for lack of trying on Kitchen in the Market’s behalf.
Normally my specialties in the kitchen are burning, breaking and making a gat damn mess. So while my contribution to the actual cooking part of the evening may have been at a bear minimum, it was for the good of the team and Kitchen in the Market *somehow* did the impossible and showed me one hell of a night in the Chef’s lair.
We started off the way cooking always should– with beverages of an alcoholic nature… and LOTS of them. Oh, and there was cheese (the good stuff) and a pretty darn interesting+educational tutorial on said queso.
After that, things started getting sauce-​y. We split up into teams and I landed myself on the sauce team (aka Team Awesome) and lucky for me, I had three pretty talented-​in-​the-​Kitchen teammates, so I was able to eek by with opening a cornucopia of cans… but boy was I a master with that can opener. When it came time for the dough I set the bar a bit high with trying to make my pie in the shape of a cat’s head and then had to physically be rescued by my boss when it became apparent that my tossing skills were a little too rough for task at hand.
Molly and Michael, the Master Top Chefs at Kitchen in the Market, were nothing short of saintly and played one hell of a disco soundtrack to set the tone. They didn’t judge me on my stove-​top stupidity, nor my penchant for vino refills. Never did I ever think it were possible to have this much fun while doing an activity that I generally despise.
In the end my pizza turned out damn delicious and I was sad to leave the Kitchen in the Market crew. Hell, I even shook down Michael for a good-​bye hug. If you’re ever at a loss for a good group function or even just a really good hug, look no further. This is it. Period.

So much fun!
Pizza-​making class? Yes please. Turns out I’m a natural with dough-​flipping, save for the fact that I flipped too much and ended up with pizza bread, not pizza proper.
Carboverload.
Let’s back it up, shall we? Back to the wine and the cheese… oh dear deity THE CHEESE — some of which hailed directly from my beloved Wisco (no surprises here, folks). The gouda, the fresh goat, the whatever the heck that one that came from the Colby area that was SO GOOD (I forget now, dangnabbit.)
Cheese tasting: they were apparently after my heart.
Wine and cooking? Okay! (Like being at home, except not, because their kitchen is industrial and used by local food trucks and caterers, etc.) *An aside: It’d be great to have something like this in MKE… I know tons of talented folks who do amazing things that don’t have the capital/​time/​interest in a «home base,» so a kitchen like this available for hourly rental/​use? Smarty-​pants McGee, folks.
Make yr own ‘za? Wicked fun, and toppings for food nerds for days.
My only wish is that I had gotten a bit more in the way of instruction/​got to do a bit more hands-​on stuff… I really like cooking and know a bit, but relish every opportunity to learn more!
Molly & Michael = super fun, super nice. Pizza making at Kitchen in the Market = a great way to round out our Unilocal team Midwest regional week 2012!

UHM, awesome.
Came for a pizza making class with my fellow Unilocal community managers and it was THE BOMB DOT COM, Y’ALL!
They served us wine and cheese before we started (and kept the wine aflowin’ all night long!). They played groovin’ disco tunes that were a blast to work to. They taught us how to properly prepare and roll out the dough, taught us how to toss the dough (I ended up with a lot of flour in my hair), taught us how to make a sauce from scratch, prepare toppings (plus gave me some really neat topping ideas for the future – QUAIL EGGS!), and more! It was a truly awesome evening and a really wonderful team building exercise for me and my group. The amount of awesome photos I have from here are impressive! :D
The staff here were incredibly helpful and beyond awesome. They realized that while we were taking away skills that will help us down the line, we were also here to have fun and they didn’t give us a hard time about that.
I sincerely wish I had them in my neck of the woods. I would be going for classes all the time!

Cheese.
Wine.
Abba.
Molly & Michael.
There are so, SO many reasons to love Kitchen in the Market.

Signed up for the seafood throwdown cooking contest between the chefs from Oceanaire and SeaChange. The event was well planned and the facility is excellent.
My only gripe was with the sound system, which has some feedback issues. The chefs were great and spent lots of time with the audience, in addition to making some great food.
The KITM crew was great and libations were top notch. I would comment however that some of the other attendees had more than their share of the libations and I am glad I was on my way home before they were.
I am signed up for a session that will involve getting in the actual kitchen next month and I am looking forward to it!

My girlfriend and I wanted to try an inexpensive cooking class in Minneapolis and finally settled on a class from Kitchen in the Market on herbs and spices. The class was taught by Bret Bannon (
) with some assistance from another friendly and helpful chef whose name I can’t remember.
We had a great time. A group of about 10 of us split up into pairs with each pair responsible for part of the meal. It was pretty fast-​paced, but Bret and the other chef were always nearby and constantly checking on each pair. We always had what we needed and they did a great job of giving us freedom without letting us screw up.
Once everyone was done cooking (about 45 minutes) we sat down together to eat and the food was amazing. We had baked salmon, roasted potatoes, penne, veggies, palmiers, and shortbread — all with excellent herb/​spice flavors, all cooked by us, and (I think) all ingredients bought in the midtown market. The conversation was great too. All of us, including our chefs, ate and conversed about how we cooked each dish, how we could do it at home, the local food movement, and the usual get-​to-​know-​you stuff. I enjoyed the conversation at least as much as the food.
We had a great experience and have been able to recreate one of the dishes at home so far (basil pesto penne) with plans to try the salmon this week. I would recommend a cooking class from Kitchen in the Market and/​or Bret to anyone.

Looking for a few new cooking tips and want to get treated like royalty? Then make a trip to «Kitchen in the Market». They recently expanded their space in the Midtown Global Market and now offer cooking classes, rent commercial cooking space and have a small retail outlet.
I was lucky enough to participate in a class offered by chef Jenn Geisheker (Roving Dish Catering) on appetizers. When we arrived we were greeted with glasses of champagne and before we started in the kitchen there were veggie trays and roasted nuts to munch on.
There were not only demos for the class but then we all got to participate too. We dined on salmon cakes, grilled asparagus and kale chips. You might call those a «healthy» version of potato chips. We also made some romesco sauce (for dipping) that I realized I’m now addicted to. Learned a few things and besides all that each one of us came home with a HUGE tray filled with all the leftover food that we hadn’t already devoured. Certainly worth the $ 25 cost for the class itself.
I have to say Tracy Morgan (who helped design KTM) couldn’t have been nicer to us that evening. She kept filling our glasses with champagne, provided us with bottled «basil» water and saw that everyone in the group was taken care of. It was a fun and interactive class and will certainly be back for more.