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

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 

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

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;

Pastas with almonds, tomatoes and basil

PAN SAUCES FOR EVERYDAY ELEGANT MEALS:

Shrimp with tomato sauce and feta

Chicken with tarragon butter sauce

Steak with creamy blue-cheese sauce