Private Cooking Classes

  • 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

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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

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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

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WHEN IN ROME/AN ITALIAN DINNER

Shrimp fra diavolo

Chopped caprese salad

Chicken Marsala

Tiramisu

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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

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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 

Steamed Fingerling Potatoes  

Sautéed Green Beans with Rosemary  

Chocolate Pots de Creme

***

SUMMER DINNER FOR GUESTS

French Lentil Salad with Toasted Walnuts

Individual Salmon Nicoise Plates:

Poached Salmon, Potato-Green Bean Salad, Cherry Tomatoes, Nicoise Olives

Berry and Lemon Curd Trifle  

***

NOT JUST MEAT & POTATOES 

Roasted Carrot Soup with Dukkah Garnish

Pork Tenderloin with Figs & Shallots  

Roasted Red Potatoes  

Warm Brussels Sprouts & Kale Salad  

Short Bread with Berries and Cream

***

AL FRESCO!

Chicken Quesadillas with Crema

Marinated & Seared Flank Steak  

Rice, Black Bean, Corn & Avocado Salad with Orange Zest

Mexican Slaw with Jimaca & Honey Lime Vinaigrette

Almond, Orange, Olive Oil Cake  

***

Menu Options for Chef Michael Hastings:

SHRIMP & GRITS

Vidalia onion dip

Shrimp and grits

Roasted asparagus

Avocado salad

***

TEX-MEX PARTY

Steak and chicken fajitas

Guacamole

Refried beans

***

PIMENTO CHEESE PARTY

Pimento-cheese stuffed burgers

Grilled cheese

Mac ’n’ cheese

Side salad

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BRUNCH EGG-STRAVAGANZA

Eggs Benedict

Huevos Rancheros

Baked eggs in ham nests

***

SICILIAN PASTA

Pasta Alla Norma with sautéed eggplant, garlic and tomatoes

Pasta with pistachios, tomatoes and mint

Pasta with pine nuts and raisins;

Pasta with almonds, tomatoes and basil

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PAN SAUCES FOR EVERYDAY ELEGANT MEALS

Shrimp with tomato sauce and feta

Chicken with tarragon butter sauce

Steak with creamy blue-cheese sauce

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