(303) 220-9769

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September 26, 2016

MAP to Our Location

Image of new location for Espressole, Kitchen Table Cooking School in Fiddlers Green Circle, Greenwood Village, CO 80111

Plenty of free parking, on the street or in a covered parking garage directly behind our store.

New Location for Kitchen Table Cooking School

We are conveniently located at 6380 S. Fiddler’s Green Circle, just north of Arapahoe at Village Center Light Rail Station

Kitchen Table Cooking School, Greenwood Village, LLC, 6380 So Fiddler’s Green Circle #108A, Greenwood Village CO 80111, www.kitchentablegv.com, 303-220-9769

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.

Chef’s Tip:

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.