Hours of Operation
Kitchen Table Registration Desk
|To register for a class or buy a gift card, please visit or call during regular hours. You may also sign up for classes online. (See individual class pages to register online.)|
|Desk: Monday through Friday||10:00 am - 6:00 pm|
|Desk: Saturday and Sunday||Closed on Weekends|
Registration desk is closed all weekend, and weekdays after 6 pm.
Kitchen Table Classrooms
|Kitchen and classrooms are open during class hours|
|Monday through Friday||10:00 am to 9:00 pm|
|Saturday and Sunday||
Classrooms open during class hours
Kitchen Table Cooking School classsrooms are also open for invited guests during private events.
|NOTE: Espressolé Caffe hours are different. Please see Espressolé Hours.|
|See our Calendar or By Date List for more details about classes.|
Substitutes for Buttermilk
Buttermilk Substitute Number One: By adding acid in the form of either one tablespoon of vinegar or lemon juice to a cup of milk, you can create buttermilk. Vinegar works best, but lemon juice will work in a pinch, so never discount it. Buttermilk Substitute Number Two: Use the same amount of plain yogurt that you would need of buttermilk. Again, the tang found in buttermilk will not be present, but since yogurt is also rich the recipe will not suffer. Do not use flavored yogurt or yogurt with fruit, as that would change the entire recipe. Buttermilk Substitute Number Three: Make a mixture of half plain yogurt and half whole milk. Sounds easy enough, doesn't it? And it will work, too. You may want to add one half teaspoon of vinegar or lemon juice to this mixture as well for that buttermilk tang. Buttermilk Substitute Number Four: Milk. That's right, plain milk. Buttermilk is simply the liquid that is removed in the butter making process. Buttermilk is actually low in fat, which most people don't expect. To thicken the milk and make it slightly sour, add one and three fourths teaspoons of cream of tartar to an eight-ounce cup of regular milk. Tips: For those who don't know it, buttermilk is a wonderful low-fat drink. If you don't care to drink it, try it over mashed potatoes, or sliced cucumbers, or freeze it for later use. The next time you purchase a carton of buttermilk, use what you need for the recipe, and then freeze the rest in ice-cube trays. Store in a freezer baggie, and use them whenever you need buttermilk. One ice cube is equal to about two tablespoons of liquid. But, since not all ice cubes were created equal, measure how much liquid can be stored in each cube of your ice cube trays, label accordingly.