Kids Camps and ClassesChildren will learn all about food safety and preparation in a fun nurturing environment. Like our Culinary Tour camp where we visit restaurants and work with chefs around town.
Are you looking for a space to produce your retail homemade food line? We rent out our fully certified commercial kitchen. Call the studio for details. 201-447-2665
Coming soon Ridgewood Culinary on line store! Check web site in 2012 for details.
Ridgewood Culinary Studio | Cooking Classes
FATHER'S DAY GIFT IDEA! BBQ CLASS GIFT CERTIFICATE CALL STUDIO TO PURCHASE
ALL SUMMER CAMPS ARE AVAILABLE
NEW ALL DAY CAMP
SPRING SESSION 2 Children Classes - BEGINS MAY 20-JUNE 10 (4 Weeks-$100)
SUMMER CAMPS BEGIN JUNE 17TH
Welcome to Ridgewood Culinary Studio. We are an exciting, year round cooking studio. Owned and operated by Nanci Gregory and Jo Marie Quinn two friends brought together by our passion for cooking. Each of us brings to the table a world of experience and talents. We have been trained by some of the top chefs from around the world in many exciting cities such as Rome, Paris and Madrid just to name a few. We hope that our dedication, talent and enthusiasm for cooking will shine through in you and your children. So let's start cooking!
We offer sessions for adults and children and registration is continuous. Walk in classes are available. We offer a broad range of other services as well as community service, private parties, birthday parties and various private cooking demonstrations. Classes are kept small to maximize learning and hands on culinary experience. We are a 600 sq foot facility with a fully equipped cooking studio located in The Village of Ridgewood.
2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes