Events

Grilling & Roasting Meat & Poultry Mastering grilling and roasting techniques will give you the confidence to tackle meats and poultry. This week, you’ll learn about marinades, rubs, and seasonings that enhance natural flavors, as well as how to achieve the perfect doneness through proper timing and temperature control. You’ll also explore oven roasting versus stovetop grilling and how to create succulent, beautifully caramelized meats. By the end of this week, you’ll feel ready to handle steaks, chicken, and roasts with ease.

Hosting a Ribs and Wings party is one of the best ways to gather friends for their favorite spicy foods by the the backyard grill and provides the perfect place to socialize! This combo is great for gatherings of all types and sizes. Learn how to create these favorite foods with these impressive recipes! Our lesson is Country Style Pork Ribs Braised in Spiced Ginger Beer; Japanese Butter Fried Chicken Wings in Sticky Glaze; Crispy Baked Garlic Parmesan Chicken Wings; Cast Iron Bone in Pecan-Crusted Pork Chops with Creamed Spinach; Baked Baby Back Pork Ribs with Hoisin & 5 Spice Barbecue Sauce with Coconut Rice, and Baked Buffalo Wings with Blue Cheese Cucumber Dip.

The Sous Vide way of cooking is a method that brings out the best natural flavors of the foods you cook. It is done by holding food at a consistent temperature in a sealed bag inside a water bath. This maintains the integrity of the food and results in achieving maximum flavor. Sous Vide continues to gain popularity among home cooks and we hope you can join us for an amazing lesson! Our menu is Egg Bites; Balsamic Beets; Cod with Herb Butter Sauce; Pepper-Crusted Steak with Worcestershire-Butter Sauce; Red Chili Chicken; Sweet Potato Salad, and Key Lime Pie in Jars.

Put some magic to work in the kitchen with a meal celebrating Love. This romantic meal, prepared for one close to your heart, makes for a special celebration! Join us for a fun evening to cook Bacon wrapped Cast Iron seared Sea Scallops with Apricot-Jalapeno Relish; Roasted Tomato-Vodka Soup Shots with Arugula Pesto; Beef Tenderloin Stroganoff with Buttered Noodles & Brunoise Carrot; roasted fresh Asparagus with toasted Hazelnuts & Lemon Zest; fresh made Sweet Butter & Herb Dinner Rolls, and Dijon Butter Roasted Carrots with Fresh Dill. Dessert will be Dark Chocolate Mousse with Whipped Cream & Shaved Chocolate.

We are inviting you to join us for a one-hour DEMONSTRATION to learn a menu that will become a new favorite – filled with many delicious flavors! These specialties will delight anyone you share with. Come for a lesson of succulent breaded and pan sauteed Pork Chop Casserole baked with Buttery Cinnamon Apple Chunks, served with melt in your mouth Garlic & Butter Mashed Potatoes. Dessert will be Berry Cobbler with Homemade Vanilla Ice Cream.

This could be the date night you have been waiting for, shared with a special person in your life! Join our group of couples and be part of preparing a three-course gourmet dinner! We will serve a sampling of wines with the meal! Our lesson is an Amuse of Olive-Caper Tapenade on Grilled Crostini, Lemon Zest & fresh Thyme, and Hearts of Palm Salad with Heirloom Tomatoes, Salad of Butter Lettuce, Avocado & Dijon Vinaigrette, served with Chardonnay. The entrée is Slow Braised Chicken Coq au Vin with Mushrooms, Shallots, & Red Wine; Browned Butter Champagne Risotto; Cast Iron toasted Garlic Brussels Sprouts, and fresh Herb Dinner Rolls with Sweet Butter, served with Pinot Noir. Dessert will be Cherry & Apple Galette with Homemade Caramel.

Working with Chocolate can be tricky to get right. Come for a delightful, yummy experience to learn to use Chocolate by melting, tempering, glazing and spreading it. Our lesson will be Chocolate Soufflé; Chocolate Chunk Financiers (Bite-sized Browned Butter, Almond Flour Cakes with a Chocolate Chunk center); Chocolate-Orange Mousse; White Chocolate and Dried Cherry Scones; Dark Chocolate Gelato; Mini Chocolate-Hazelnut Cheesecakes, and White Chocolate-Dulce De Leche Shortbread.

This special class combines foods that are natural aphrodisiacs in a menu you can enjoy preparing for your sweetheart! When the cooking is done, we are not responsible for the next chapter! Come for a fun and enlivened class to learn Homemade Ricotta with Ancient Olive Oil & Balsamic Reduction; Heirloom Tomato & Basil Bruschetta on Homemade Sourdough Bread; Homemade Cheese & Spinach Ravioli with My Momma's Bolognese Sauce; Soppressata Pizza with Calabrian Chiles and Hot Honey; Savory Italian Potato, Fontina & Zucchini Crumb Pie; Mushroom & Mascarpone Risotto, and elegant Tiramisu.

We are gathering to celebrate Valentine’s Day in the sweetest, most delicious way – making Valentine Cookies! We will work in teams of two making, baking, and decorating Cookies that will become take home gifts! We will bake delicious soft Sugar Cookies and use gel food colorings to make Royal Icing; pipe borders, write, make shapes and flood each cookie with colors. Each person will design and decorate her own cookies! The class includes supplies of  piping bags, tips, and a coupling to take home.

The beauty of using Boards to entertain are the beautiful, creative menu you can choose, along with any food theme to create a beautiful food presentation and story. Learn what is possible with guidance from our creative chef. Our Board themes include: Finger Food Board of Pastry wrapped Raspberry Brie with Olive Oil, Rosemary Almonds, Grapes, Salami & Garlic Herb Crostini; Turkey Taco Dinner Board with Border Guacamole, Salsa, Taco Toppings and baked puffy Churros, Air Fryer Patatas Bravas with Romesco Sauce & Garlic Aioli; Mediterranean Board with Red Wine Chorizo Sausage Bites, Olives & Creamy Baked Feta, Herb Dip with Pita Wedges; and Dessert board with Lemon Curd Lava Pots with Sweet Whipped Vanilla Sour Cream, fresh Berries & Mint, and Breakfast Board of Blueberry Yogurt Coffee Cake, Puff Pastry Breakfast Sausage Roll Ups, Grapes & fresh Berries, Apples & Rosemary.

Fish & Shellfish This week’s focus is on fish and shellfish, which require delicate techniques to retain their natural flavors and textures. You’ll learn the basics of selecting fresh seafood, as well as methods for preparing and cooking different types, from fillets to whole fish. Techniques like pan-searing, steaming, and poaching will be covered, with tips on seasoning and serving. You’ll leave class confident in handling and preparing a variety of seafood dishes.

So many great Mediterranean foods embrace healthy, fresh ingredients and delicious natural flavors. Come for an inspiring lesson and learn how to prepare these amazing foods! Our fun lesson will be Tiropita Greek Feta Cheese Phyllo Pies; Air Fryer Eggplant Spears with Garlic Basil Aioli; Baked Greek Shrimp Saganaki with Feta and Ouzo, and freshly sliced Bread on the side; Baked Creamy Whipped Feta & Herb Dip with Pita; Spanakopita Spinach & Phyllo Tarts; Mediterranean Grilled Chicken Breast Skewers, marinated in Lemon & Herbs & Classic Hummus, and Walnut Baklava Roll Ups.