THAI FAVORITES
Sep
23
6:00 PM18:00

THAI FAVORITES

Instructor: Rashmi Gurnani

Thai food is known for its use of fresh veggies, coconut-lemongrass flavors, and its remarkable use of spices. Come join us as we try out some classic recipes and sample the varied flavors of this exotic cuisine. Today’s menu will include: Thai chicken lettuce wraps, sticky pork meatballs, Volcano Chicken with jasmine rice, Pad Thai, shrimp pancakes with sweet chili sauce, and the crown prince of Asian desserts: Thai Donuts!

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SPANISH PAELLA
Sep
24
6:00 PM18:00

SPANISH PAELLA

Instructor: George Stilphen

Enjoy an evening in Spain with this delicious menu! We will begin with a tapa called "pan con tomate," a Spanish bruschetta with ciabatta bread, tomatoes & olive oil, and a Caesar salad with homemade dressing & croutons. The highlight of the class will be a traditional paella with chorizo and seafood. Cap off the evening with a smooth lemon mousse.

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SPECTACULAR FALL BAKING
Sep
26
6:00 PM18:00

SPECTACULAR FALL BAKING

Spend an afternoon baking fall goodies!  We will make Anna’s Award-Winning Pumpkin Caramel Cake with homemade pralines. You'll learn how to make brown butter pumpkin cake, homemade caramel, and traditional pralines! You'll also dive into making bejeweled cinnamon buns rolled with cranberries and orange zest inside.

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DIM SUM AND YUM CHA
Sep
28
12:00 PM12:00

DIM SUM AND YUM CHA

Instructor: Rashmi Gurnani

The tea rooms of Hong Kong are bustling in the late afternoon when steamed or pan fried dumplings, sautéed vegetables and flash fried noodles are served up with an endless pour of fragrant tea. Today we will sample some Cantonese fare: pork and chive dumplings, Siu Mai, soy sauce noodles, wanton soup, and garlic bokchoy with jasmine tea. Then finish this meal with a delicious mango pudding that’s a signature of Hong Kong.

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CRAFT COCKTAILS: TIKI DRINKS (HANDS-ON!)
Sep
29
2:00 PM14:00

CRAFT COCKTAILS: TIKI DRINKS (HANDS-ON!)

Instructor: Tam Benefiel

Let’s escape to the tropics for an hour with these fun, island-inspired drinks! This 1-hour class will focus on creating the quintessential tiki drinks; we will discuss the history of the Tiki culture, talk about the best liquors to use, and make everything from scratch. Participants will learn to make (and then enjoy!) a Royal Hawaiian Mai Tai and The Castaway tiki drinks in this hands-on class. Participants will enjoy ingredient tastings, 2 cocktails, plus some light snacks.

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ASIAN TAPAS
Sep
30
6:00 PM18:00

ASIAN TAPAS

Instructor: Rashmi Gurnani

Let’s tour Southeast Asia and explore the coco-nutty flavors of Malaysia, Thailand Vietnam and the Philippines on small plates. Start with the half cold-half warm salad doused in peanut dressing, the creamy yet tangy soup, Penang curry smothered rice noodles, chicken satay from the streets of Bangkok, fresh rice paper rolls stuffed with crunchy veggies and shrimp, and finally a taste of heaven: sticky coconut rice served alongside ripe sweet mango. What better way to sample the best of the Far East.

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CAST IRON COOKING
Oct
2
6:00 PM18:00

CAST IRON COOKING

Instructor: George Stilphen

Don't be intimidated by cooking with cast iron! This class will teach you how versitile and fun it can be. Our meal will feature an upside-down onion cornbread, roasted Brussel sprouts with bacon and pecans, and a garlic-topped flank steak roulade with spinach, tomatoes and mushrooms. End the evening with a berry skillet cobbler and, of course, ice cream!

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MEATBALL MANIA: RECIPES FROM AROUND THE WORLD
Oct
7
6:00 PM18:00

MEATBALL MANIA: RECIPES FROM AROUND THE WORLD

Instructor: Rashmi Gurnani

Every culture has its own version of minced meat being mixed with spices, rolled into a ball and served up in its own unique way. Today we satisfy our meatball mania with recipes from 5 very different regions. Recipes will include Asian Firecracker Chicken meatballs, Persian meatballs in pomegranate reduction, Moroccan meatballs with poached eggs, Spanish meatballs, and finally Hawaiian barbecue meatballs. We will end this feast with a neutral contemporary dessert: Easy cookie tarts with fruit and cream.

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AN EVENING IN PROVENCE
Oct
8
6:00 PM18:00

AN EVENING IN PROVENCE

Instructor: Dianne McConnell

Let's take a trip to the south of France! Snack on pissaladiere (onion/olive/anchovie tart) to whet your appetite then dine on beef daube served with polenta and sautéed spinach. Top it all off with fresh berry clafouti. A quick culinary jaunt filled with the flavors of Provence!

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SAMOSAS FOR LUNCH
Oct
11
12:00 PM12:00

SAMOSAS FOR LUNCH

Instructor: Rashmi Gurnani

Join us for this 1-hour lunch featuring samosas! Enjoy these pastry bites filled with potato pea curry, plus tikki - a potato-lentil patty - and cilantro pesto sandwiches for a delicious treat. (Vegan)

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COCKTAIL HOUR: NORTH CAROLINA CRAFT BEER
Oct
12
4:00 PM16:00

COCKTAIL HOUR: NORTH CAROLINA CRAFT BEER

Instructor: Tam & Steve Benefiel

Both beginners and advanced beer drinkers will enjoy this 1-hour class featuring 10 different NC craft beers. We will discuss details about each beer and the breweries where they were brewed. Participants will enjoy 2 flights (10 beers) plus some light snacks. Each NC Craft Beer class will feature a different set of craft beers!

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CUBAN TAPAS
Oct
14
6:00 PM18:00

CUBAN TAPAS

Instructor: Rashmi Gurnani

Come walk the streets of Havana with us as we take this culinary tour, drinking (vigrin) mojitos and listening to salsa. Dine on crunchy tostones (fried plantains) topped with fresh pico, picadillo meat pastries, mojo fish over pineapple slaw, melt-in-your-mouth Arepas Cubanos (corn pancakes), and the hangover remedy sandwich. Then bite into the divine guava-cream cheese pastry, and you will discover what the fuss is all about!

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CHINESE CHOW DOWN
Oct
16
6:00 PM18:00

CHINESE CHOW DOWN

Instructor: Rashmi Gurnani

Asian food is easy to replicate and healthier when made in your own kitchen. With easy-to-find ingredients and simple-to-follow recipes, we will learn to make some of our restaurant favorites. Tonight's menu includes chicken lettuce wraps, Crab Rangoon with sweet chili sauce, fried rice, sweet and sour shrimp, feef and broccoli, almond jelly with lychees - four different meals to learn and sample within the two hour class!

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SHEET PAN DINNERS
Oct
21
6:00 PM18:00

SHEET PAN DINNERS

Instructor: Michael Hastings

Learn how to cook sheet pan dinners to get fast, flavorful suppers on the table in no time! Tonight we will make 3 different meals, including garlicky shrimp with asparagus & tomatoes, pork chops with sweet potatoes & green beans, and Greek lemon chicken with zucchini & potatoes.

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CLASSIC ITALIAN DINNER
Oct
22
6:00 PM18:00

CLASSIC ITALIAN DINNER

Instructor: Dianne McConnell

Everyone knows that Italian food is the best. Tonight, dine on a chopped salad of romaine & veggies mixed with fresh basil vinaigrette, pork tenderloin with rosemary & garlic, and homemade ravioli stuffed with cheese, topped with brown sage butter, and served sautéed swiss chard on the side. Finish with Lemon Ricotta cake. Bring a hearty appetite!

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CAST IRON COOKING
Oct
23
6:00 PM18:00

CAST IRON COOKING

Instructor: George Stilphen

Don't be intimidated by cooking with cast iron! This class will teach you how versitile and fun it can be. Our meal will feature an upside-down onion cornbread, roasted Brussel sprouts with bacon and pecans, and a garlic-topped flank steak roulade with spinach, tomatoes and mushrooms. End the evening with a berry skillet cobbler and, of course, ice cream!

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GLUTEN-FREE DEMYSTIFIED
Oct
24
6:00 PM18:00

GLUTEN-FREE DEMYSTIFIED

Instructor: Dianne McConnell

Gluten creates problems for lots of people. This gluten-free class focuses on tasty and easy ways to eliminate it from the diet. Enjoy veggie noodles (sweet potato noodles with curried chicken) plus gluten-free pizza and dessert!

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FREEZER MEALS
Oct
28
6:00 PM18:00

FREEZER MEALS

Instructor: Dianne McConnell

What’s for dinner? How about something from the freezer? This class focuses on freezer-friendly, delicious meals, including soups, stews, chilies, casseroles and sauces. Learn how to safely store them and what to serve with them (easy, fresh and healthy). Batch cooking fills the freezer for quick delivery to the table. Dine on some of my freezer favorites!

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BRITISH COMFORT FOOD
Nov
4
6:00 PM18:00

BRITISH COMFORT FOOD

Yes, we have all dismissed it off as plain, boring, and bland. When we think British, we think of Fish n’ Chips or Pigs in a Blanket. But there’s more to English cuisine, and it’s time to sample some of the delicious items our friends across the pond call “comfort food”! Check out Shepherd’s Pie, Welsh Meatballs, Sausage Rolls and much more to decide for yourself.  

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HYPNOTIC HAVANA
Nov
7
6:00 PM18:00

HYPNOTIC HAVANA

The aroma of freshly ground spices, melt-in-your-mouth beans cooked to perfection, sweet plantains cooked with cinnamon sugar, potato balls filled with picadillo meat, and of course signature “old clothes” beef stew. Get ready to be hypnotized by the colorful and delicious cuisine of our neighbors just south of Florida!

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VEGGIE BURGERS
Nov
8
12:00 PM12:00

VEGGIE BURGERS

This won’t be your average veggie burger, especially when quinoa is involved. Learn how to make the perfect veggie burger to impress your vegan friends. It will be paired with a kale-grape-sunflower seed salad.

 

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TURKEY 101
Nov
9
11:00 AM11:00

TURKEY 101

This special 3-hour class will show you how to roast the juiciest, most delicious turkey.  This is accomplished with overnight brining, stuffing the bird with citrus and applying a compound butter.  We’ll explore the proper roasting techniques. We’ll also prepare an apple, orange and cranberry relish, and a sourdough bread, sausage & mushroom dressing.  Delicious cremini mushroom turnovers in puff pastry will finish the meal.  Let’s get ready for Thanksgiving Day!

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CAST IRON COOKING WITH LE CREUSET
Nov
12
6:00 PM18:00

CAST IRON COOKING WITH LE CREUSET

This class will focus on cooking with Le Creuset cast iron and you will receive a free copy of the cookbook “The Cast Iron Way to Cook” with Le Creuset.  We’ll start the meal with moules marinieres (steamed mussels in white wine, garlic and butter), followed by Mediterranean vegetables with dill and yogurt sauce.  The main dish will be spiced meatballs with linguini.  Finish the meal with a decadent chocolate raspberry cake.

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MASTER THE KITCHEN: FISH
Nov
13
6:00 PM18:00

MASTER THE KITCHEN: FISH

Take control of your fish and learn how to poach, roast, sear and braise! This demo covers the basics of each technique plus tips on buying, storing, prepping and choosing complementary sauces. Dine on seafood prepared three ways. Leave with new recipes and seafood confidence.

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CHICKEN AND SAUSAGE GUMBO
Nov
14
6:00 PM18:00

CHICKEN AND SAUSAGE GUMBO

Experience the South with this classic stew! Begin with an appetizer of pimento cheese with toasted bread and a pumpkin seed, dried cranberry, arugula and goat cheese salad.  An offering of Old Forrester bourbon will get this class started off right! This southern staple of chicken, sausage, okra, peppers and tomatoes in spicy rich broth will warm you up on cold nights. Eat up, Y'all!

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DESSERT FIRST
Nov
16
3:00 PM15:00

DESSERT FIRST

This class is based on the Ayurvedic principle that sweet dishes are meant to be savored before a meal). All recipes are simple and easy for anyone to master. They're great for curbing a sweet tooth, those that have kids who shun "healthy" foods, and for increasing the number of nutritious foods we intake. Matcha mint chip balls, anyone?

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HOLIDAY ENTERTAINING
Nov
18
6:00 PM18:00

HOLIDAY ENTERTAINING

Do you want to “wow” your holiday guests this year? If so, come to this class to learn how to make gorgonzola cream puffs, pork tenderloin sliders with Dijon horseradish cream, cranberry salsa, and almond joy cookies. You’ll leave full and ready to greet your holiday visitors with delicious food. 

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HANDS-ON PASTA WORKSHOP
Nov
19
6:00 PM18:00

HANDS-ON PASTA WORKSHOP

Learn just how easy it is to make homemade pasta. After a short demonstration, participants will make it, cut it (with a hand crank machine) and stuff it (ravioli). Dine on a trio of yummy dishes including fettuccine with sauce, ravioli and vegetable lasagna. This class is definitely for pasta lovers and big appetites!

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SPANISH TAPAS
Nov
20
6:00 PM18:00

SPANISH TAPAS

Small plates and tasting menus began on the streets of Spain and are now a world-wide phenomenon. Sample some classic Spanish dishes, tapas style, including: Gazpacho, cucumber and feta salad, Patatas bravas, Pan y tomate, and much more!

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MASTER THE KITCHEN: SHELLFISH
Nov
21
6:00 PM18:00

MASTER THE KITCHEN: SHELLFISH

Keep it Simple! The perfect rule for lots of things, including shellfish. In this class we’ll discuss how to buy it, store it, cook it … and eat it! Dine on scallops, crab and clams - a yummy treat for any shellfish lover! Take home recipes and more confidence when preparing shellfish at home.

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COCKTAIL HOUR: NC CRAFT BEER
Nov
22
5:00 PM17:00

COCKTAIL HOUR: NC CRAFT BEER

Both beginners and advanced beer drinkers will enjoy this 1-hour class featuring 10 different NC craft beers. We will discuss details about each beer and the breweries where they were born. Participants will enjoy 2 flights (10 beers) plus some light snacks. Each NC Craft Beer class will feature a different set of craft beers, so keep coming back!

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CUBAN SANDWICHES
Nov
23
12:00 PM12:00

CUBAN SANDWICHES

Let’s take a trip to our neighbors south of Florida with this one-hour lunch class. Learn how to make Cuban midnight sandwich and Tostones with virgin mojitos and salsa. Come on your lunch break and return to work ready to finish the day!

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DELICACY OF FRIED FOOD
Nov
25
6:00 PM18:00

DELICACY OF FRIED FOOD

Learn how to fabricate and properly fry NC wild caught seafood with classic Eastern NC favorites. The menu includes fried NC oysters served with sweet dill coleslaw & kitchen sink aioli, and NC fried Sea Mullet with a peanut romesco sauce. Learn how to do Fried Seafood the right way!

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BRITISH TEA
Dec
1
12:00 PM12:00

BRITISH TEA

Let’s ring in the holidays British-style and learn to make some of their favorite dishes that are sure to become the stars of your next holiday party. The menu is designed to make individual serving sizes, perfect for a tea party or cocktail hour. Enjoy individual Shepherds pies, Scotch eggs, sausage rolls, Beef Wellington canapes, scones and cream, jam tarts, and tea with cream (of course!)

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STEW SUPPER
Dec
3
6:00 PM18:00

STEW SUPPER

Nothing warms you up on a cold winter evening like stew. Join Winston Salem Journal Food Critic, Michael Hastings, as he teaches you how to cook seafood stew, hot artichoke & spinach dip, and apple crisp. What a perfect winter evening!

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CAST IRON COMFORT FOOD
Dec
4
6:00 PM18:00

CAST IRON COMFORT FOOD

Think decadent, rich comfort food only cooked in cast iron!  In this class we’ll prepare a full four course meal in cast iron starting with an award winning moist brown butter skillet cornbread.  This will be followed by LOADED mac and cheese.  The entrée will be some true comfort – Southern cast iron fried chicken!  And, the final dish will be a deep-dish chocolate cream pie. Yum! 

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NEXT STOP: ASIA
Dec
10
6:00 PM18:00

NEXT STOP: ASIA

This 3-course dinner includes a pork & spinach pot-sticker demo as a tasty first course. Then, enjoy marinated chicken thighs served with stir fried vegetables and soba noodles. End the evening with fresh roasted pineapple marinated in coconut milk. We’ll talk Asian ingredients and the wok, of course!

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SOUTHERN CAST IRON COOKING
Dec
11
6:00 PM18:00

SOUTHERN CAST IRON COOKING

Ready to explore cast iron cooking even further?  Here we go then!  This class will explore some different dishes starting with a cheddar cheese and jalapeno cornbread followed by a succotash with okra, onions, tomatoes and corn.  The featured entrée this time will be molasses brined pork chops.  And finally, the meal will finish with a maple pecan pie and ice cream.

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INTERNATIONAL TAPAS PARTY!
Dec
12
6:00 PM18:00

INTERNATIONAL TAPAS PARTY!

Taste the world on your sampler plate starting with Cuban savory pastry and bold Mexican flavors before traveling east. Swing by Spain to sample some meatballs and then a quick kebab stop in the Arabian desert. Enjoy the fresh and delicious lettuce wraps of China before digging into scrumptious Thai donuts. It’s a meal that will satisfy every culinary craving.

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ULTIMATE HOLIDAY BRUNCH
Dec
16
6:00 PM18:00

ULTIMATE HOLIDAY BRUNCH

Who doesn’t love Christmas breakfast? In this class, learn how to make a delicious Spanish breakfast casserole with eggs and bacon, broccoli and cheese quiche, crispy waffles with smoked salmon and creme fraiche, and finally Mount Airy Sonker served with winter berries. If your mouth is watering, then this is the class for you!

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PLANT-BASED INGREDIENT PREP & HOMEMADE DRESSINGS
Sep
18
6:00 PM18:00

PLANT-BASED INGREDIENT PREP & HOMEMADE DRESSINGS

Instructor: Marybeth Wells

This class will be focused on attainable ingredient prep and easy home meals for lunch and dinner. We will cook and enjoy weeknight grain bowls as we learn about prepping food and making dressings for the week. Ingredient prep has been the most requested class and subject by my audience, and attendees will learn storage considerations, my favorite time-saving tips and tricks, and leave with a handout of the recipes.

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HOMEMADE PIZZA (HANDS-ON!)
Sep
17
6:00 PM18:00

HOMEMADE PIZZA (HANDS-ON!)

Instructor: Dianne McConnell

Following a short demonstration participants will make dough, stretch it, top it, bake it, and EAT IT! Learn how easy it is to make the best pizza ever and what you need to make it. It’s a fun class and, best of all, you get to eat lots of pizza.

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COCKTAIL HOUR: NORTH CAROLINA CRAFT BEER
Sep
15
2:00 PM14:00

COCKTAIL HOUR: NORTH CAROLINA CRAFT BEER

Instructor: Tam & Steve Benefiel

Both beginners and advanced beer drinkers will enjoy this 1-hour class featuring 10 different NC craft beers. We will discuss details about each beer and the breweries where they were brewed. Participants will enjoy 2 flights (10 beers) plus some light snacks. Each NC Craft Beer class will feature a different set of craft beers!

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CAST IRON COOKING WITH LE CREUSET (+ FREE COOKBOOK!)
Sep
12
6:00 PM18:00

CAST IRON COOKING WITH LE CREUSET (+ FREE COOKBOOK!)

Instructor: George Stilphen 

This class will focus on cooking with Le Creuset cast iron, and each participant will receive a copy of the cookbook “The Cast Iron Way to Cook” with Le Creuset. We’ll start the meal with a caramelized tomato tarte with goat cheese. This will be followed with braised fennel with white wine & parmesan and Mediterranean baked fish. The meal will finish with grilled peaches with a blackberry sauce.

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SHEET PAN DINNERS
Sep
11
6:00 PM18:00

SHEET PAN DINNERS

Instructor: Dianne McConnell

Why make sheet pan dinners? Three good reasons: (1) Preparation is easy and so is clean-up. (2) No expensive equipment. (3) Delicious. I’ll prepare 3 variations with chicken & fish, including fresh vegetables and a complementary sauce. Perfect for people on the go who want to enjoy healthy, yummy meals at home!

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THE SOUTH IN YOUR MOUTH: SHRIMP + GRITS
Sep
5
6:00 PM18:00

THE SOUTH IN YOUR MOUTH: SHRIMP + GRITS

Instructor: Josh McGee

Experience the South with this classic Lowcountry dish! Begin with an appetizer of pimento cheese with toasted bread and pumpkin seed, dried cranberry, arugula & goat cheese salad, plus an offering of Old Forrester bourbon to get the class started off right! Living in Charleston, South Carolina and working in restaurants all over the area, I learned how to master this entree. I will be creating this classic southern staple with shrimp in a sausage and pepper gravy over cheddar cheese grits! Eat up, Y'all!

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COOKING WITH TRADER JOE'S
Sep
4
6:00 PM18:00

COOKING WITH TRADER JOE'S

Instructor: George Stilphen

Do you love Trader Joe's or just want some new ideas for delicious meals? The ingredients for this class will highlight some of the best from our neighbor, Trader Joe’s. Tonight's menu will include roasted pear, prosciutto & goat cheese parcels, apple sausage & cheddar bites, a sweet potato, pecan & cranberry salad with spring greens, a steak & green bean salad with blue cheese, and delicious margarita shrimp (made with tequila!). The meal will finish with mini vanilla wafer cheesecakes!

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SATURDAYS IN THE SOUTH: TAILGATING PLAYBOOK
Aug
29
6:00 PM18:00

SATURDAYS IN THE SOUTH: TAILGATING PLAYBOOK

Instructor: Josh McGee

Growing up in Knoxville, Saturdays where for tailgating before the Tennessee Vols football team hit the field at Neyland Stadium. Here is a sampling of some of my favorite tailgate dishes that would always have a crowd around us! Henry Bain Chicken Wangs dipped in Comeback Sauce, Chicken Kabobs with Jezebel Sauce, Pull Pork Sliders with red onion and pickles, Miller High Life Beer Cheese Dip with tortilla chips and Mexican Street Corn.

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SUMMER MEDITERRANEAN
Aug
27
6:00 PM18:00

SUMMER MEDITERRANEAN

Instructor: Michael Hastings

Soak up the final days of summer with this Mediterranean menu to transport your taste buds. Tonight's menu will include panzanella (tomato-bread salad), eggplant Parmigiana, oregano-lemon chicken kabobs with tzatziki sauce, and roasted peaches at the end!

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COOKIE DECORATING (HANDS-ON!)
Aug
26
6:00 PM18:00

COOKIE DECORATING (HANDS-ON!)

Instructor: Laurel Orrell

If you love baking, you are in for a treat! Learn the secrets behind creating beautiful cookies that look as good as they taste! Participants will get the recipe for the icing, and everyone will get lots of guided hands-on practice using various techniques to decorate. The theme for tonight's class is fall & football!

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CAST IRON COOKING
Aug
21
6:00 PM18:00

CAST IRON COOKING

Instructor: George Stilphen

Cast iron cooking is very popular these days for a very good reason – cast iron is the perfect tool for making delicious food; let George show you how! This class will start with a jalapeno corn bread followed by a Farmers Market vegetable ratatouille. The main dish will be sweet and savory honey roasted chicken breasts, and the final dish will be a blueberry cobbler with, of course, ice cream.

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INDIAN-STYLE BARBECUE
Aug
20
6:00 PM18:00

INDIAN-STYLE BARBECUE

Instructor: Rashmi Gurnani

Your next backyard party menu does not have to be the same old-same old burgers and hot dogs! Improve your repertoire and mesmerize your guests with these simple and easy prep-ahead recipes. Dinner will include Tandoori chicken legs, Sheekh kebab burgers (grilled spicy minced meat patty), Chutney fish (in parchment pockets), Tandoori gobhi (grilled cauliflower), Tropical slaw with pineapple and coconut, and Coconut fudge balls for dessert. This summer earn yourself the title of “the exotic barbecue chef”!

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SMOOTHIE BOWLS
Aug
18
1:00 PM13:00

SMOOTHIE BOWLS

Instructor: Marybeth Wells

What are smoothies and why are they delicious? I have questions from my audience constantly about the point of a smoothie bowl, how to make one, and what to top it with. We have several places around town now that offer smoothie bowls, so the purpose of this class is to empower everyone to make their own. All of the recipes discussed could be modified and utilized as a regular smoothie on the go. We will go over ingredient planning, preparation, low sugar options, and the basic components that make the best smoothies.

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TEX-MEX
Aug
15
6:00 PM18:00

TEX-MEX

Instructor: Rashmi Gurnani

Holy guacamole! Now here's a menu you won't want to miss. Tortilla scoops with guacamole and seared shrimp; Tex-mex egg rolls with jalapeño crema; blacked fish tacos with sriracha aioli; and Southwest salad of course! Finish with divine churro cheesecake. Come hungry!

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MUMBAI MAGIC: INDIAN STREET FOOD
Aug
12
6:00 PM18:00

MUMBAI MAGIC: INDIAN STREET FOOD

Instructor: Rashmi Gurnani

Street food is an integral part of Indian cuisine, and each region boasts of different mouthwatering dishes. Walk the streets of Mumbai, shopping for glass bangles, henna tattoos and funky jewelry as street hawkers entice you to sample their fare. Today we will sample the best of Mumbai. The menu will include Koliwada spiced fish bites, Sizzling Chicken frankie (wrap), Batata vada (Potato fritter) & peanut chutney, Bhel puri & dahi puri (there’s no way to explain it, but try some!), and will end with sweet Mango kulfi (ice cream).

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THE SOUTH IN YOUR MOUTH: KENTUCKY HOT BROWN
Aug
8
6:00 PM18:00

THE SOUTH IN YOUR MOUTH: KENTUCKY HOT BROWN

Instructor: Josh McGee

Experience the South with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and a pumpkin seed, dried cranberry, arugula and goat cheese salad, plus an offering of Old Forrester bourbon to get the class started off right! Then experience the deliciousness of the Kentucky Hot Brown, an open-faced turkey sandwich on Texas toast with bacon, oven-roasted turkey, Mornay sauce, cheddar & Pecorino Romano cheeses, tomatoes, parsley & Y’all Sauce Co Kentucky Henry Bain Sauce. (The Kentucky Hot Brown originated from The Brown Hotel in Louisville, Kentucky. In the 1920’s, The Brown Hotel would gather more than 1,200 guests an evening for dinner and dancing. After the bourbon would run out, patrons wanted something more glamorous than ham and eggs in the wee hours of the morning - thus the Hot Brown was born!)

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SPANISH TAPAS
Jul
18
6:00 PM18:00

SPANISH TAPAS

Instructor: Rashmi Gurnani

Small plates, abundant variety and lots of wine - that’s the Spanish way of life. Come experience a different dining style and learn to make entertaining a piece of cake with these simple and easy recipes. We will enjoy spinach & garbanzo salad, patatas bravas with aioli, meatballs with romesco sauce, garlic shrimp, pinchos with a variety of toppings and much more. Come hungry!

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