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Welcome To Ridgewood Culinary Studio

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, Business Team Building 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.

Attention Chefs!

4 boneless, skinless chicken breasts or chicken strips
Salt and pepper to taste
1/2 cup flour
2 tablespoons canola oil
Sauce
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour

Salt and pepper all of the chicken. flour and coat the chicken on both sides with flour, pressing to make sure it adheres. Shake off excess flour.

In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.

SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt.
Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes).

Pour the sauce over the chicken and serve with white rice.

Mommy and Me Classes

Adult Class Schedule