The red-brick building, built in 1898, was Tempe’s first bakery. After stints as a private home and boarding school, the house was bought by Tempe in 1974.
Fall classes will be held Mondays on the Hackett House’s patio, which can seat up to 25 people (as opposed to the kitchen, which seated 10 to 12 for classes in past years).
Classes wlll run 6:30 p.m. to 9:30 p.m. and cost $45, which includes lots of food sampling. The Nov. 9 class will include a full dinner and cost $65.
This fall’s schedule:
• Monday: Pat Christofolo, owner of Santa Barbara Catering and food operations at The Farm at South Mountain, and her son, Dustin, chef at The Farm Kitchen, present a pasta dinner.
• Oct. 19: Arizona Culinary Institute graduates Teresa Hawgood and Lynn Norton prepare “The Ultimate Chicken Dinner.”
• Oct. 26: Louis Basille, CEO and president of the Wildflower Bread Company, shares ideas for an Italian holiday dinner.
• Nov. 9: Chef Jacky Lelu and general manager Danka Schulz from Les Agaves in one of Tempe’s sister cities, Beaulieu-sur-Mer in southern France, showcase selections from the restaurant.
• Nov. 16: Kathy Andrews, a former engineer with the U.S. Secret Service and Boeing, recreates dishes from famous restaurants.
• Dec. 7: Michael O’Dowd (pictured above), executive chef from Kai at the Wild Horse Pass Resort & Spa, creates a series of dishes.
Pre-paid reservations are required for classes and can be made by calling (480) 350-8181.
Hackett House, 95 W. Fourth St., Tempe, is open 10 a.m. to 4 p.m. Monday through Saturday. Info: hacketthouse.org.