Sharing good food — often by teaching how to prepare it and then enjoying the results — is at the heart of a new business, In the Kitchen, formed by George Huntington and Ava Collins.
In the Kitchen is on the lower level of downtown building at 115 N. College Ave. that also houses Goods for Cooks.
Huntington labeled In the Kitchen as a “sister business” to Goods for Cooks, which he co-owns with his sister Samantha Eibling and her husband, Doug, saying, “These two businesses complement each other.” The trio has owned Goods for Cooks since 2017.
Collins, who worked at Goods for Cooks while a student at Indiana University, graduated in 2024 with a degree in media and film production, heading to the West Coast before recently returning to Bloomington. While Huntington will be a part of In the Kitchen, it’s Collins who will be overseeing the classes and events.
“We believe Bloomington is both culinarily curious and culinarily cultured,” Huntington said when explaining the purpose for the new “kitchen.”
He and Collins hope In the Kitchen is an inviting downtown location where people will come together, learn something while enjoying good food and wine.
What In the Kitchen offers
Previous businesses in the space now occupied by In the Kitchen include Bloomington Cooking School and Monopole wine bar. When the space became available, Huntington said it was natural for him to consider how to bring back some of the kitchen and classes that have been offered there.
In the Kitchen offers a kitchen perfect for sharing teaching. Huntington and Collins have local chefs and culinary talented people providing instruction. Collins is teaching knife skills classes; Steve Stroup, who is a well-known sales person at Goods, shares how to roast a chicken for a nutritious weeknight dinner; and The Elm’s executive chef Dan Thomas instructed people in August on how to make fresh pasta.
In October there are more knife skills classes as well as an Italian cookout and wine tasting, a class to learn how to blend teas and a Sunday lunch centered on medieval and early modern fall flavors that includes food, drink and recipes.
Just outside the kitchen is a cozy room with tables and comfortable chairs for events. Those can range from a cozy space for a business gathering to a special celebration, or friends gathering for wine and food after some sporting event, Collins said. She’s helped one group create their own charcuterie boards and sipped wines with another gathering wanting to learn more about varietals.
In the Kitchen’s website, www.inthekitchen-bloomington.com, currently has a survey Collins hopes people will fill out, sharing what they’d like to see offered.
Collins anticipates having more charcuterie classes (possibly with flavor pairings of wines), birthday celebrations (she had a cake decorating class for some pre-teen girls) and is exploring a wine bar concept that would be open a couple nights each week.
“We do really like people to contact Ava and see if it’s possible,” Huntington said of anyone wanting a special event or class.
An upcoming class on Oct. 19 is a collaborative one. Bubbles and Bouquets offers a brunch with wines and a chance to create a floral bouquet with help from designer Kelsy Webber, owner of Three Blondes Floral Co. The $75 includes a complimentary first glass of sparkling wine, brunch and all the flower material.
“We like to partner with other businesses,” Huntington said, adding they hope to offer six to eight classes each month.
Contact Carol Kugler at ckugler@heraldt.com.
This article originally appeared on The Herald-Times: In the Kitchen opens downtown, providing classes, events space, good food and wine
Reporting by Carol Kugler, The Herald-Times / The Herald-Times
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