Private Cooking Classes will be conducted with up to 10 people in a party (we ask that all participants be vaccinated)
We will be offering Private Cooking Classes on Fridays every week from 6 p.m. to 8 p.m.
In order to book your event, please call the store to confirm availability (336)777-3660
The list of Chefs and their menu options are listed below; we do our best to book your top choice of Chef
With each class, participants will receive a full meal, 2 glasses of wine (must be 21 or older), and printed recipes of all food prepared during the class
NO outside food or drink is allowed at cooking classes, and participants are NOT permitted to take food home after the class; there are absolutely no exceptions to this policy
Price for Private Classes:
up to 10 people= $700
Classes are non-refundable and non-transferable.
We require a minimum of 7 days notice on any new reservation.
We look forward to hosting you and your party for an event soon! Our classes are perfect for birthdays, anniversaries, work events, retirements, a fun night out with friends or date night!
Menu Options for Chef George Stilphen:
CAST IRON COOKING:
Jalapeño cornbread
Farmers market ratatouille
Cast iron honey roasted chicken
Blueberry cobbler
CAST IRON COOKING THE SOUTHERN WAY:
Kentucky State Fair prize winning rolls
Braised kale with bacon and onions
Skillet roasted chicken with rosemary and garlic
Peach crumb coffee cake
SPANISH PAELLA MEAL:
Pan con tomato (Spanish bruschetta)
Caesar salad with fresh made herbed croutons
Seafood paella with chorizo
Homemade lemon mousse
PORK CHOP DINNER:
Caesar salad with fresh made herbed croutons
Beer mac and cheese
Pan seared pork chops with white wine sauce
Double chocolate mocha brownies
WHEN IN ROME/AN ITALIAN DINNER:
Shrimp fra diavolo
Chopped caprese salad
Chicken Marsala
Tiramisu
FIESTA, FIESTA/A MEXICAN MEAL:
Fresh spicy pico de gallo
Restaurant style Mexican rice
Fish tacos with cabbage pineapple slaw and cream
Mexican oatmeal chocolate cookies
Menu Options for Chef Dianne McConnell:
ITALIAN FLAVORS:
Salad of Arugula, Fennel and Parmesan
Seared Salmon with Artichoke Relish
Risotto Cakes
Sautéed Swiss Chard
Tiramisu
DINNER IN PARIS:
Mixed Greens with Roquefort, Nuts & Vinaigrette
Boneless Chicken Breast with Tarragon-Mustard Cream Sauce