Apples to Zucchini Cooking School · Santa BarbaraElevate your classic holiday pies with this hands-on baking class, and learn a great option for leftover turkey!
Price
$125
per person
Next date
Thu 19 Nov
6pm to 8:30pm
Length
2.5 hours
Hands-on, max 12 people
Where
Santa Barbara

Tired of bringing the same ol' pumpkin pie to Thanksgiving year after year? Never know what to do with turkey leftovers? Gain the confidence and skills you need ahead of the holidays with this hands-on class dedicated to sweet and savory pies! You'll learn essential techniques for making flaky, buttery crusts and delicious fillings. We'll transform leftover turkey dinner into a comforting, craveable pot pie, and whip up two sweet pie preparations for dessert. You'll enjoy a full dinner of sweet and savory creations, and leave with new skills and recipes to impress your holiday guests.
Sweet & Savory Holiday Pies is a 2.5-hour hands-on class at Apples to Zucchini Cooking School in Santa Barbara. The menu has 2 dishes. There are at most 12 people in the class. It runs once, on Thursday 19 November, 6pm to 8:30pm. It costs $125 per person.
It has 9 other classes on its calendar right now.
The school’s description comes from its class page on events.humanitix.com, read on October 30. Read the full listing on their site.
From this class’s page on events.humanitix.com, read on October 30. Each one is quoted from that page.
From atozcookingschool.org, the school’s own site. These apply to all of Apples to Zucchini Cooking School’s classes.

The school
Santa Barbara County's only nonprofit cooking school, with seasonal classes for all ages
Apples to Zucchini is Santa Barbara County's only nonprofit cooking school. It began in 2016 with one after-school class in Goleta. Today it teaches toddlers through adults in its kitchen at 21 E Constance Ave. in downtown Santa Barbara and in a satellite kitchen in Solvang. In July 2026, trained chef Jill Barton took over as Executive Director from founder Nancy Martz. A trained culinary educator leads each class with help from volunteer "Sous Chefs," and every class ends with a shared meal at the table.
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