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Cooking Classes

Wednesday, December 20th 6:30 – 9:00 pm “Dashing Through the Snow ~ Cookie Decorating Workshop” Hands On Class ● Molly Karr – Cookie Decorator ● $60.00 This class is open to both adults and kids ages 12 and up.  Learn to decorate a variety of holiday cookies, perfect for Christmas, to give your family and friends or enjoy yourself. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the correct way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, such as   working with royal icing, outlining and flooding cookies will be covered in class as well as tips for baking the perfect cookie. Molly will share her recipes for Traditional Sugar Cookies, Gingerbread Cookies & Royal Icing. Students will take home four cookies they complete in this class ~ Santa Face ● Elegant Snowflake ● Frosty Snowman ● Adorned Christmas Tree  *All tools, icings and cookies are supplied.

 

Event Date 12-20-2017 6:30 pm
Event End Date 12-20-2017 9:00 pm
Capacity 18
Openings Available 3
Price $60.00
$60.00 3

Friday, December 22nd ● 6:30 – 8:30 pm“Date Night”Hands On Class ● Andrea Estes Riegling – Rock That Plate ● $105.00 for TWO individuals  Menu: Classic Wedge Salad with Bacon and Homemade Blue Cheese Dressing ● Pan Seared Filet of Beef with Herb Butter with Hasselback Potatoes ● Dark Chocolate and Bitter Orange Tart  *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.  Aprons are not provided.

 

Event Date 12-22-2017 6:30 pm
Event End Date 12-22-2017 8:30 pm
Capacity 12
Openings Available 0
Price $105.00
$105.00

Saturday, January 6th ● 6:30 – 8:30 pm ● “Date Night” Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals   Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Chicken Breast stuffed with Blue Cheese and Walnuts with Mushroom Veloute ● Bittersweet Chocolate Mousse with Almond Scented Meringue  *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.  Aprons are not provided.

 

Event Date 01-06-2018 6:30 pm
Event End Date 01-06-2018 8:30 pm
Capacity 12
Openings Available 0
Price $105.00
$105.00

Thursday, January 11th ● 6:30 – 9:00 pm ● “Splendid Soups” Demonstration Class ● John Plymale – Porcini ● $50.00 A simmering pot of soup is the perfect way to end a long day.  Join John as he creates elegant and casual soups perfect for a wintry night at home.  Menu: Roasted Chicken and Toasted Orzo Soup with Ciabatta ● Mushroom Bisque with Asiago Bread ● Beef and Three Lentil Soup with Garlic Bread ● New England Clam Chowder with a Rustic Baguette

 

Event Date 01-11-2018 6:30 pm
Event End Date 01-11-2018 9:00 pm
Capacity 32
Openings Available 32
Price $50.00
$50.00 32

 

Friday, January 12th ● 6:30 – 8:30 pm“Date Night”Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals  Menu: Arugula, Fennel and Roasted Beet Salad with Warm Goat Cheese Vinaigrette and Crispy Prosciutto Ham ● Seared Beef Sirloin with Roasted Garlic and Herb Jus, Stoneground Grits and Sautéed Vegetables ● Peach Bourbon Crisp with Spiced Pecan Crumble *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.  Aprons are not provided.


 

 

 

Event Date 01-12-2018 6:30 pm
Event End Date 01-12-2018 8:30 pm
Capacity 12
Openings Available 0
Price $105.00
$105.00

We are no longer accepting registration for this event

Saturday, January 13th ● 6:30 – 8:30 pm ● “Date Night” Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals   Menu: Savory Goat Cheese and Spinach Cheesecake ● Braised Beef Tenderloin with Red Wine, Mushrooms and Onions ● Lemon Chess Pie with Bourbon Marinated Fruit  *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.  Aprons are not provided.

 

Event Date 01-13-2018
Event End Date 01-13-2018
Capacity 12
Openings Available 0
Price $105.00
$105.00

Tuesday, January 16th ● 6:30 – 9:00 pmWhole Grains, Hearty Options for a Healthy Diet” Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Maybe you’ve begun eating whole grain breakfast cereals and whole wheat bread, or tried brown rice once or twice. That’s a good start… but now it’s time to learn about the universe of new tastes you’ve been missing out on. The fiber and nutrients associated with whole grains make them an essential part of a healthy diet, but it’s not that difficult to work them into your everyday cooking. They're a natural base for salads, a texture enhancer in soups, and delicious cooked up into a side dish.  This class will also be full of tips for incorporating whole grains into your regular menus. Menu: Skillet Barley with Kale and Eggs ● Mediterranean Mussels with Farro ● White Wine, Mushroom Pilaf with Wild Rice, Barley and Wheat Berries ● Cinnamon Apple Sour Cream Cake with Spelt

 

Event Date 01-16-2018 6:30 pm
Event End Date 01-16-2018 9:00 pm
Capacity 32
Openings Available 32
Price $50.00
$50.00 32

Wednesday, January 17th ● 6:30 – 9:00 pm ● “Perfect Homemade Pizza”Hands On Class ● Brad Dillon – Black Sheep Bake Shop ● $60.00  While perfecting bread and scone recipes, and after taking a pizza class in Italy, Brad has been secretly perfecting a pizza dough recipe, or two, for his own use, and the pizza making technique, which he is now prepared to share with the world. Pizza is the ultimate simple comfort food that everybody can love, when done right. Get over marina, mozzarella and pepperoni, and up your game with multiple types of cheeses (including Gorgonzola), sauces (fig jam anyone?), and fruits (apples and grapes), among other things. Use up that leftover salsa and andouille before it goes bad. Turn up the Heat! Brad will give you the knowledge of how to properly mix, shape, and bake your own pizza. After this class, and with a little planning on a work night you should be able to get a pizza in the oven in 30 minutes, so you will have time to pour yourself a glass of wine and change your clothes before you eat. This is a hands-on class, so wear something that looks good with flour on it, and a little sauce. You will mix dough to take home and bake later, and assemble a pie to take home and bake that day, or sometime soon. If you have any favorite ingredients to use on your own pizza, bring them along.

 

Event Date 01-17-2018 6:30 pm
Event End Date 01-17-2018 9:00 pm
Capacity 24
Openings Available 11
Price $60.00
$60.00 11

Thursday, January 18th 11:30 – 2:00 pmMaking the Most of Your Cast Iron Skillet” Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00  A cast iron skillet is a prized possession among Southern cooks. Seasoned with years of cooking and loving care, heirloom cast iron skillets and Dutch ovens are as valued (and fought over) as Grandma’s china and sterling silver. Whether you have pieces that have been in the family for years, or maybe you've found one of the new artisan iron skillets you certainly have a treasure.  Cast iron shines when it comes to high-heat cooking, like searing steaks or charring vegetables, but it's so much more versatile than that. Come join us to learn what to cook and what not to cook in cast iron and how to clean and season your skillet, as we take a look at the history of cast iron.  And if you have a piece of cast iron that you would like to know more about, please bring it with you to class.  Maybe we can answer some of your questions about its origin.  Menu: Potato Rosemary Skillet Flatbread ● Perfect Pan Roasted Chicken Thighs with Vegetables and Dijon Jus ● Cast Iron Mushroom Medley ● Brussel Sprouts ● Crispy Apple Crisp

 

Event Date 01-18-2018 11:30 am
Event End Date 01-18-2018 2:00 pm
Capacity 32
Openings Available 29
Price $50.00
$50.00 29

Thursday, January 18th ● 6:30 – 9:00 pm “A Visit to Spain ~ Aragon Region”Demonstration Class ● Sandra Gugliotta – Dining Elegance Caterers ● $55.00   The Autonomous Region of Aragon has inherited its rich gastronomy from the different cultures which have passed through the region over the centuries. It knows how to exploit its local products and today its cuisine is described as classical. The great geographical diversity of this region has given rise to top quality products which are as varied as the land's orography. Aragonese cuisine is based on popular stews which vary in accordance with the area where they are prepared. Traditional recipes are currently being modernized but will always maintain their characteristic simplicity and honesty. The Aragonese market garden offers a great variety of fruit, vegetables and pulses, including the thistle and borage which, due to their increasing popularity, are often seen on the menus of top restaurants, haricot beans, onions from Fuentes, asparagus from the banks of the River Ebro and the oils from Lower Aragon, whose excellent quality is due to the olive used in their preparation. The fruit grown in Aragon is admired throughout the rest of mainland Spain: pears, apples, cherries, plums, peaches with D.O. from Calanda and recently cultivated strawberries, which are as good as the best wild specimens.  Menu: Perolico Breadcrumbs ~ fried breadcrumbs with chorizo sausage ● Chicken ‘Chilindrón’ ~ Spanish chicken stew ● Recao de Binefar ~ white beans with chorizo, rice and potatoes ● Peach in Wine ~ fresh peach soaked in sugar and red wine mixture

 

Event Date 01-18-2018 6:30 pm
Event End Date 01-18-2018 9:00 pm
Capacity 32
Openings Available 32
Price $55.00
$55.00 32