Other members of our Culinary Family:
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 - Friday||10:00 am - 6:00 pm|
|Desk: Saturday and Sunday||Closed on Weekends|
Registration desk is closed all weekend, and on weekdays after 6 pm.
Kitchen Table Classrooms
|Kitchen and classrooms are open during class hours|
|Monday - 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.|
High Altitude: Leavening, Sugars
Adjustments to Leavenings and Sugar: Use the same amount of baking soda called for in recipes, but reduce baking powder and sugar as follows:
• 3,000 - 5,000 ft: reduce baking powder by 1/8 tsp and reduce sugar by 2 Tbs per cup called for. To ensure stability in cakes, add 1-2 Tbs additional flour.
• 5,000 ft and above: reduce baking powder by 1/4 tsp and reduce sugar by 2 Tbs per cup called for.
For cake stability: add 1-2 Tbs additional flour. For cakes that rise with beaten egg whites, beat them a little less so whites form only soft peaks. Reducing yeast is optional unless you are baking large batches; then it's essential. Reduce yeast by one-quarter to one-half the total amount for bread with a firmer, stronger texture. The full amount gives a fluffy, airy bread which may be disappointing. Yeast doughs rise more quickly at higher altitudes.