The Dirty Dozen Cooking Class is an interactive cooking class. Students come to Abacus at 2:00 on a Sunday afternoon and receive a personalized Abacus chef's jacket. The class is then divided into four teams, 2 appetizer teams,  an entree team and dessert team. The teams are headed up by Executive Chef/Owner Kent Rathbun, Abacus Executive Sous Chef Jermaine Brown, Catering Chef Oliver Sitrin, and Abacus Pastry Chef Rick Griggs . Each team spends the day preparing one of four courses (unless the theme is buffet). At the end of the day (around 5:30), each student invites one guest for dinner, wine, and a great time. Instead of leaving with recipes, you will leave with the knowledge of "how to."

The cost is $400 per class

If there is a class you are interested in and it is sold out,
please ask to be put on the waiting list.

"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm
and a deep love of food to bring it to life."
~ Georges Blanc, from 'Ma Cuisine des Saisons'