Events

Get ready for an evening of culinary fun learning this three course gourmet menu. Couples will work together as a team to create a part of this menu. As the meal comes together, we’ll sit down and enjoy it course by course with a sampling of wine selected for the meal. Come enjoy a lesson of Deep-Fried Olives with Vodka Aioli Amuse and Caprese Salad with fresh Tomatoes, Mozzarella, Basil, Balsamic Syrup, & cracked Black Pepper, served with Sauvignon Blanc. The entrée is plank-cooked grilled Salmon with Kentucky Whiskey Glaze; grilled fresh Asparagus with Herb Butter; Three Cheese Mac & Cheese, and flash cooked Sweet Potato with fresh Herbs, served with Pinot Noir. Dessert will be Vanilla-Cardamom Cheesecake Brûlée with freshly Whipped Cream & Orange Zest.

Learn to be successful making Sourdough Bread! Join us to learn all the steps with a hands-on experience that blends science, patience, and creativity. You will work with a living starter, feel the dough transform under your fingertips, and understand the subtle art of fermentation. You will be guided from making the starter to shaping, scoring and baking the bread, learning tips that make the process less intimidating and more rewarding. Our recipes are: Basic Sourdough Country Boule; Rustic Honey Whole Wheat Sourdough Loaf; Sourdough English Muffins; Sourdough Kalamata Olive and Rosemary Baguette; Sourdough Jalapeño Cheddar Rolls; The “Poolish Method” Cinnamon-Raisin Bread, and Sourdough Chocolate Cake.

When you can cook Thai food it opens the door to the world of vibrant flavors, aromas, and Southeast Asian culture. As you chop, stir, and taste, you’re learning recipes, while uncovering the traditions and techniques that make each dish uniquely Thai. Come experience an amazing culinary lesson of Hot and Sour Soup with Chicken and Mushrooms; Thai Shrimp and Glass Noodles (Goong Ob Woon Sen); Thai Chicken and Cabbage Salad; Stir-Fried Pork with Basil, Chilies and Garlic (Pad Kraprao); Grilled Green Curry Steak; Thai Red Curry Lentils with Sweet Potatoes and Spinach, and Coconut Rice Pudding with Mango.

Learn to turn an abundance of fresh Vegetables and Fruits harvested in spring into Italian foods you will absolutely love! Italian traditions rely on simplicity and use of the freshest ingredients to create classic Italian flavors. Join us for a delightful lesson to make homemade Ricotta on Crostini with charred sweet Tomatoes; Pasta Primavera with homemade Testaroli Pasta & Spring Vegetables; creamy Artichoke, Spring Pea & Pesto Pasta; Tuscan Chicken Skillet; Cheesy Rigatoni Torta; Springtime Frittata with Asparagus, Onion & Fontina, the original St. Louis Pasta House Italian Salad, and Pan De San Marco (Italy's version of Bostock).

Sign up to learn the art of preparing an appetizer menu with valuable lessons that will make you a success at entertaining. This class is loaded with important tips and information on how to prepare for any size group. Join us to have fun and learn Chicken Cordon Bleu Meatballs with Dijon Cream Sauce; baked Brie topped with roasted Red Grapes, & Balsamic, Rosemary reduction; Irish-stacked Potato bites topped with Dubliner Cheddar; Truffle Honey Ricotta Crostini; Mango-Chutney & Thai Green Curry Shrimp Salad in Wonton Cups; Ground Beef, Spinach Feta and Mushroom Strudel with Tzatziki Sauce, and Walnut Date Phyllo Cups with Blue Cheese and Candied Bacon.

Week One - Knife Skills: In our first lesson, learn to use cutlery safely and properly as the chef leads you through practice using a variety of vegetables and fruits. The lesson teaches how to sharpen and maintain your knives along with techniques for cutting, slicing and chopping. Each student will practice with a chef knife and paring knife. We will finish the lesson by cooking an Orzo Vegetable Salad with Chicken using the produce we chopped.

If you want to learn some of the basics of cooking, this series is for you. This 6- week course introduces cooking principles, methods and procedures to anyone wanting to be able to cook for themselves. Each lesson begins with a lecture and an overview of the recipes to be prepared. Next students are invited into the kitchen for the hands-on portion of the lesson. When the cooking is finished students have a meal of the food prepared. Please see each class description by date, Lessons by week are: Week One (Apr. 7) - Knife Skills, Week Two (Apr. 14) - Appetizers, Week Three (Apr. 21) - Sauté, Pan Fry and Roasting, Week Four (Apr. 28) - Fish Cookery, Week Five (May 5) - Grilling, Week Six (May 12) - Desserts

Join us on a culinary journey of Greek cuisine to learn about the foods, spices, flavorings and cooking methods. In this fun and informational class, you will learn about the culinary traditions of the people and their lands. Enjoy a fun lesson of Shrimp Saganaki with toasted Baguette; Spanakopita in Phyllo Cups; Tiropita Feta Cheese Pastry Turnovers; baked Greek Lamb Meatballs and Tzatziki; Pita Cups stuffed with Garlic Hummus and topped with Greek Salad; Walnut Baklava Rolls, and Rosemary Ouzo Lemonade Punch.

If you enjoy baking, you know how much fun it can be creating a recipe from scratch and filling your kitchen with warmth and captivating aromas. This lesson begins with learning basic baking techniques including measuring ingredients accurately, mixing dough and understanding the role of different ingredients in the baking process. You will learn about baking equipment and how to achieve results where your baked goods look as good as they taste! Join us for a valuable lesson to learn Whole-Wheat Blueberry Muffins; Cream Cheese Biscuits with Strawberry Butter; Morning Glory Breakfast Cake; Brown Butter and Toffee Chocolate Chip Cookies; One Bowl Lemon and Olive Oil Cake; Peach Pie, and Maple Pudding Cake.

In the region of northern Italy, foods are light, fresh and made with local ingredients. In this fun lesson we will capture the essence of rich flavors, iconic dishes, and traditions of the region with specialties of the north. Join an amazing culinary experience and slow cooked Caponata on toasted Crostini; Butter Lettuce Salad with Gorgonzola & toasted Walnuts; pan seared Salmon with Garlic, Olives, & Tomatoes; steamed Clams with Garlic & White Wine; Pappardelle Pasta with Sauce Bolognese, and roasted fresh Asparagus with Tomatoes, Olives, & Fresh Basil. Dessert will be Apple Crostata with Amaretto Mascarpone.

Get ready for a lunch with an Asian flair that you’ll enjoy and think about long after this class. Come to enjoy a DEMONSTRATION of Korean mini-Meatloaves with Honey Gochujang Glaze, served with roasted Sesame Broccoli Spears. Dessert will be Coconut Custard with zesty Lime Whipped Cream.