DONATION CLASS with PROVIDENCE KITCHEN: THE NEW SOUTHERN CUISINE
Mar
22
6:00 PM18:00

DONATION CLASS with PROVIDENCE KITCHEN: THE NEW SOUTHERN CUISINE

*ALL PROFITS FROM THIS CLASS WILL BE DONATED TO THE PROVIDENCE RESTAURANT'S RESIDENCY PROGRAM*

Join us for a delicious and inspiring evening hosted by Jeff Bacon, lead chef at Providence Restaurant, and his co-workers! Providence Restaurant is a branch of the Second Harvest Food Bank that provides an up-to 2 year residency program for chefs who have graduated from the Triad Community Kitchen Culinary Training Program.

Tonight, we will be on a culinary tour of the South: see and taste the latest and the hottest culinary craze in the land. From Miami to Richmond, learn what the south’s top chefs are bringing to the restaurant tables in the new south.

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LA COCINA CUBANA
Mar
23
12:00 PM12:00

LA COCINA CUBANA

Instructor: Rashmi Gurnani

Enjoy a 2-hour lunch that highlights the deliciousness of Cuba; be transported to Havana to experience the sabores (flavors) of their sofritos (sauces), the orange mojo marinades, and enchilados (stews)! The menu includes Black bean soup, Cuban lechon asado (roasted pork), shrimp enchilados over saffron rice, empanadas with cilantro crema, and mojo grilled fish over pineapple slaw. We will end with the creamy and rich tres leche (3 milk) cake.

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COCKTAIL HOUR: TIKI DRINKS!
Mar
23
4:00 PM16:00

COCKTAIL HOUR: TIKI DRINKS!

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 Painkiller and a Mr. Bali Hai tiki drinks.

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DESTINATION: THE BRITISH ISLES
Mar
25
6:00 PM18:00

DESTINATION: THE BRITISH ISLES

Instructor: Rashmi Gurnani

Yes, we have all dismissed English food calling it plain, bland, and nothing to fuss about, and fish & chips is all that comes to mind. But there are some simple yet delicious items that our friends across the pond call comfort food...and it’s time to sample the best of the best! Tonight’s menu includes Shepherds pie, Welsh meatballs with onion gravy & mash, Welsh rarebit, scotch eggs, beef and stout stew, and bread & butter pudding.

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HANDS-ON PASTA MAKING WORKSHOP
Mar
26
6:00 PM18:00

HANDS-ON PASTA MAKING WORKSHOP

Instructor: Dianne McConnell

Find out how homemade pasta is different from store-bought...and why it’s worth it. Pasta dough is easy to make and pretty forgiving. I’ll demonstrate the process and class participants will have an opportunity to cut pasta (with a hand crank machine) and/or assemble ravioli. Dine on homemade fettuccini with mushroom sauce, lemon ricotta ravioli topped with brown butter sauce and vegetable lasagna - for Pasta Lovers Only!

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COOK THE BOOK: “THE CAST IRON WAY TO COOK” WITH LE CREUSET (+FREE COOKBOOK!)
Mar
27
6:00 PM18:00

COOK THE BOOK: “THE CAST IRON WAY TO COOK” WITH LE CREUSET (+FREE COOKBOOK!)

Instructor: George Stilphen

Test drive recipes from Le Creuset’s cookbook, The Cast Iron Way to Cook, in this class, and then take the book home for FREE! Learn how to make cornbread with cinnamon honey butter, Bouillabaisse with mussels, fish, fennel, potatoes & tomatoes, wild mushroom risotto, and chocolate & raspberry cake for dessert.

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MASTER THE KITCHEN: COOKING SHELLFISH PROPERLY
Mar
28
6:00 PM18:00

MASTER THE KITCHEN: COOKING SHELLFISH PROPERLY

Instructor: Dianne McConnell

Do you clam up at the thought of preparing your own shellfish? Learn how to be a shellfish pro in this class! Shellfish includes 2 groups: crustaceans (like shrimp and crab) and mollusks (like clams and oysters). Examples of each will be prepared in class using various techniques, followed by a shellfish dinner including Pasta with Clams, seared Diver Scallops and more.

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HANDS-ON PIZZA MAKING
Apr
1
6:00 PM18:00

HANDS-ON PIZZA MAKING

Instructor: Dianne McConnell

Pizza making is fun and a great way to get guests involved in making dinner! Join us for this hands-on class where you will learn to make your own dough, sauce, and a variety of pizzas! This class is a perennial favorite.

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The Perfect Pair: Brunch and Wine
Apr
5
5:00 PM17:00

The Perfect Pair: Brunch and Wine

Instructor: Shelley Beckman

Let there be brunch (with wine)! People say that breakfast is the most important meal of the day-- but I think its actually brunch, because it’s breakfast WITH WINE! Join me for spring brunch and find out what wines will best pair with your next mid-morning meal. 

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Feast in the Middle East
Apr
6
12:00 PM12:00

Feast in the Middle East

Instructor: Rashmi Gurnani

It’s a feast in the Middle East and you are invited. Come enjoy the flavors of Arabia with mezze platters, dips, salads, the classic chicken shawarma, kebabs, salads and pilaf. Finish with Umm Ali, an Egyptian- melt in your mouth dessert. Learn to make all the dishes you crave and amaze your family and friends.

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Spring Wine Dinner
Apr
9
6:00 PM18:00

Spring Wine Dinner

Instructor: Tim Grandenetti

You don't want to miss this impressive take on Tim's Surf and Turf! Enjoy a course of Pan Roasted Scallops followed by a mouth watering Petite Filet Mignon, and finishing with a delicious White Chocolate Bread Pudding. Be share to save your spot in this class ASAP!

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Entertaining Essentials
Apr
11
5:00 PM17:00

Entertaining Essentials

Instructor: DeeDee Dalrymple

Don’t Wait for the Party to be Ready for the Party … Entertaining Essentials and Extras for the Kitchen and Tabletop

To successfully and easily host guests in our home, it helps tremendously if we are organized and well equipped. DeeDee will offer strategies to Assess, Edit, and Organize our kitchen and entertaining areas. She will also offer her suggested Entertaining Essentials and Extras for the kitchen and tabletop. An evening with DeeDee is sure to make our entertaining…effortless!

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RESTAURANT STYLE INDIAN
Apr
15
6:00 PM18:00

RESTAURANT STYLE INDIAN

Instructor: Rashmi Gurnani

Vindaloo, tikka masala, tandoori, chick peas, creamed spinach and cottage cheese.... this is the dinner you don’t want to miss. Don’t just enjoy these dishes at your favorite restaurant, come learn how to make them and become the masala chef of your kitchen. Papadums, chutneys, naan bread, basmati pilaf, raita and almond pudding; this menu comes with all the bells and whistles.

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HANDS-ON PASTA MAKING WORKSHOP
Apr
16
6:00 PM18:00

HANDS-ON PASTA MAKING WORKSHOP

Instructor: Dianne McConnell

Learn how easy it is to make homemade pasta - and how delicious it can be. I’ll demonstrate the process and class participants can cut it (with a hand crank machine) and or assemble ravioli. Dine on homemade fettuccini with mushroom sauce, cheese ravioli and vegetable lasagna. Definitely for pasta lovers only!

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COOKING WITH CAST IRON
Apr
17
6:00 PM18:00

COOKING WITH CAST IRON

Instructor: George Stilphen

Are you ready for some more cast iron cooking delights??? We’ll start with a jalapeño corn bread. This will be followed by cast iron stir fried vegetables. The main course will be a delicious honey roasted chicken breast dish. And the dessert will be a raspberry cobbler. Good stuff right there!!!

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COCKTAIL HOUR: TIKI DRINKS!
Apr
20
4:00 PM16:00

COCKTAIL HOUR: TIKI DRINKS!

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 Painkiller and a Mr. Bali Hai tiki drinks.

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SPRINGTIME IN PARIS
Apr
22
6:00 PM18:00

SPRINGTIME IN PARIS

Instructor: Adam Barnett

Join us for a culinary trip to France with this meal inspired by springtime in Paris! The menu will include Roasted Salmon, Fricassee of Spring Vegetables (Asparagus, Peas, Leeks, Shiitakes), Chervil Veloute, and will finish with Chocolate Pot de Crème - ooh la la!

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SHEET PAN DINNERS
Apr
23
6:00 PM18:00

SHEET PAN DINNERS

Instructor: Dianne McConnell

Everything in one pot (er, I mean pan.) Learn out easy and tasty they can be - especially when fresh herbs and a tasty sauce are added. 3 Sheet pan dinners to dine on and lots of ideas to take home!

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MASTER THE KITCHEN: HOW TO COOK CHICKEN PROPERLY
Apr
24
6:00 PM18:00

MASTER THE KITCHEN: HOW TO COOK CHICKEN PROPERLY

Instructor: Dianne McConnell

Looking for new ways to prepare chicken? In this class, different methods (including roast, sear and braise) will be demonstrated, as well as tips on how to enhance and change up flavors. We’ll talk about difference between parts (like thigh and breast) as well as boneless and bone-in. Dine on chicken prepared 3 ways with sauces and sides that make you go YUM!

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SHARE THE SOUTH: TAMALE PIE
Apr
25
6:00 PM18:00

SHARE THE SOUTH: TAMALE PIE

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese snd a summer salad course with spinach, tomatoes, corn and fennel with olive oil and balsamic vinegar. Plus an offering of Old Forrester bourbon to get the class started off right! Dinner will feature a couple of Mississippi staples: Collard Greens, and Hot Tamale Pie, made with pulled pork, cornmeal, masa, green chilies, red chili sauce, cheddar cheese, tomatoes, green onions, & Y’all Sauce Co Mississippi Comeback Sauce.

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FALAFEL FOR LUNCH
Apr
26
12:00 PM12:00

FALAFEL FOR LUNCH

Instructor: Rashmi Gurnani

An unparalleled fritter, falafel is simple in its composition and complex in its flavor. Learn to make it from scratch along with the art of grilling an eggplant and mashing it up for the delightful Babaganoush. Enjoy this wholesome meal with tahini sauce, pita bread and fattoush salad.

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CINCO DE MAYO FIESTA
Apr
29
6:00 PM18:00

CINCO DE MAYO FIESTA

Instructor: Rashmi Gurnani

Holy guacamole! Now here’s a menu you would not want to miss. Tortilla cups with guacamole and seared shrimp; Tex-mex egg rolls with jalapeño-cilantro crema, blackened fish tacos with sriracha aioli; Southwest salad, salsa verde and pico de gallo of course! Finish with divine churro-cheesecake. Come hungry!

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CINCO DE MAYO FIESTA
May
1
6:00 PM18:00

CINCO DE MAYO FIESTA

Instructor: Rashmi Gurnani

Holy guacamole! Now here’s a menu you would not want to miss. Tortilla cups with guacamole and seared shrimp; Tex-mex egg rolls with jalapeño-cilantro crema, blackened fish tacos with sriracha aioli; Southwest salad, salsa verde and pico de gallo of course! Finish with divine churro-cheesecake. Come hungry!

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MOTHER'S DAY TEA
May
4
3:00 PM15:00

MOTHER'S DAY TEA

Instructor: Rashmi Gurnani

In the spirit of Downton Abbey, enjoy a special afternoon honoring mothers at this English High Tea. This decadent menu will include traditional tea sandwiches, assorted pastries, scones with jam and clotted cream, English Tea with cream, and rose-flavored lemonade.

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MOTHER'S DAY TEA
May
5
1:00 PM13:00

MOTHER'S DAY TEA

Instructor: Rashmi Gurnani

In the spirit of Downton Abbey, enjoy a special afternoon honoring mothers at this English High Tea. This decadent menu will include traditional tea sandwiches, assorted pastries, scones with jam and clotted cream, English Tea with cream, and rose-flavored lemonade.

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DINNER PARTY MENU
May
6
6:00 PM18:00

DINNER PARTY MENU

Instructor: Adam Barnett

Impress your guests at your next dinner party with this delicious menu featuring French techniques with a Southern spin. The menu will include Pancetta Wrapped Pork Tenderloin, Parmesan Polenta, Spicy Broccoli Rabe, and will finishe with Vanilla Crème Brulee.

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RUSTIC ITALIAN
May
7
6:00 PM18:00

RUSTIC ITALIAN

Instructor: Tim Grandinetti (Spring House Retaurant & Qanto Basta)

Learn from the master of Italian food himself in this class that focuses on rustic Italian favorites, including caponata & tortellini, chicken & roasted vegetable manicotti with a wicked rich parmesan cream sauce, and a homemade pasta with puttanesca sauce.

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TRADITIONAL MOROCCAN DINNER
May
8
6:00 PM18:00

TRADITIONAL MOROCCAN DINNER

Instructor: Rashmi Gurnani

Arabian, Mediterranean and Berber flavors combine to become this zesty, spicy, flavorful cuisine. Moroccan food liberally uses chili with their signature harissa sauce. Learn to make it and enjoy a meal fit for the Sheikh. A fish stew with spiced rice, and lamb chops, who doesn’t like lamb chops. Add chick peas and roasted eggplant mash into the mix and it’s a feast. Finish with buttery semolina pancakes topped with honey.

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SHARE THE SOUTH: FRIED CHICKEN & BISCUITS
May
9
6:00 PM18:00

SHARE THE SOUTH: FRIED CHICKEN & BISCUITS

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, plus an offering of Old Forrester bourbon to get the class started off right! Fried chicken is synonymous with the South, and tonight we’re making grandma proud with sides of homemade biscuits and mac ‘n cheese. Since I grew up in Knoxville, TN, this was always on the table for Sunday Supper or going to my Granny’s house for a special occasion. Crispy fried chicken, biscuits, and mac and cheese with a side of Y’all Sauce Co Tennessee Jezebel Sauce ...can’t go wrong with that!

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HANDS-ON CRAFT COCKTAILS: CHAMPAGNE EDITION
May
11
4:00 PM16:00

HANDS-ON CRAFT COCKTAILS: CHAMPAGNE EDITION

Instructor: Tam Benefiel

Want to make delicious cocktails at home? This 1-hour class will focus on creating champagne cocktails - super easy, super delicious, and perfect to serve at any holiday occasion! Participants will enjoy 3 cocktails plus some light snacks. Blooming Champagne Cocktail, Easy Splash Champagne Cocktail, Caramel Apple Mimosa (Champagne, Vodka).

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HANDS-ON CRAFT COCKTAILS: CHAMPAGNE EDITION
May
12
3:00 PM15:00

HANDS-ON CRAFT COCKTAILS: CHAMPAGNE EDITION

Instructor: Tam Benefiel

Want to make delicious cocktails at home? This 1-hour class will focus on creating champagne cocktails - super easy, super delicious, and perfect to serve at any holiday occasion! Participants will enjoy 3 cocktails plus some light snacks. Blooming Champagne Cocktail, Easy Splash Champagne Cocktail, Caramel Apple Mimosa (Champagne, Vodka).

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CUBAN - TAPAS STYLE
May
16
6:00 PM18:00

CUBAN - TAPAS STYLE

Instructor: Rashmi Gurnani

Come walk the streets of Havana with us as we take this culinary tour, drinking mojito and listening to salsa. Learn the Spanish names of the dishes you sample and prepare to be amazed. Dine on Crunchy fried plantains topped with fresh pico, potato balls stuffed with spicy meat, picadillo meat pastries, mojo fish over pineapple slaw, melt in your mouth arepas, 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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SUMMER READY CAST IRON TECHNIQUES
May
18
12:00 PM12:00

SUMMER READY CAST IRON TECHNIQUES

Instructor: George Stilphen

Did you know you that you can use your cast iron skillet on the grill as well? In this class we will be cooking a range of recipes that are suitable for your grill. We’ll start with a cheesy jalapeño skillet dip with chips and veggies. We’ll then do a cast iron broccolini with butter beans. This will be followed by the entree, a balsamic marinated stuffed flank steak. And we’ll end the meal with a grilled peach cobbler.

**Please note: Southern Home & Kitchen does not have a grill, but George will be demonstrating techniques to use on yours at home!**

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SPANISH PAELLA
May
22
6:00 PM18:00

SPANISH PAELLA

Instructor: George Stilphen

This will be a class focused on the national Spanish dish and some great sides. We’ll start with a traditional vegetable gazpacho followed by a tapa of asparagus, mozzarella and prosciutto parcels. The main dish of course will be a traditional paella with seafood and chorizo sausage. And we will end the meal with a Spanish flan dessert.

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ASIAN TAPAS
May
25
12:00 PM12:00

ASIAN TAPAS

Instructor: Rashmi Gurnani

Explore the abundant flavors of Asian food the fun way by serving it on small plates and making it a tasting menu. Learn to make some popular Asian favorites and enjoy them with a variety of sauces and dips. The menu will include Tom yum goong soup, pork & chive dumplings, Singapore street noodles with shrimp & peanut sauce, Korean bibimbap, shrimp pancakes with cilantro sweet chili sauce, and banana fritters with caramel.

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SALMON SUPPER
May
28
6:00 PM18:00

SALMON SUPPER

Instructor: Michael Hastings

Learn how to roast a whole fillet of salmon. Recipes include roast salmon with fennel, red bell peppers and onion; enjoy a side of creamed potatoes and finish off this lovely meal with strawberries and cream.

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ARABIAN NIGHTS: VEGETARIAN
May
30
6:00 PM18:00

ARABIAN NIGHTS: VEGETARIAN

Instructor: Rashmi Gurnani

This is a vegetarian food lovers’ paradise. We will start our vegetarian feast with a Lentil soup and falafel. We will then taste the Lebanese version of spanakopita, Turkish eggplant parm, Syrian pilaf, and stuffed peppers. Finally we will end with vermicelli & cheese pancakes doused with lemony rose syrup.

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SILICIAN PASTA
Jun
3
6:00 PM18:00

SILICIAN PASTA

Instructor: Michael Hastings

The Simple Goodness of Sicilian pasta: Learn how a few simple ingredients can create quick pasta dishes bursting with flavor: pasta alla norma, with sautéed eggplant, garlic and tomatoes; pasta with pistachios, tomatoes and mint. Pasta with pine nuts and raisins.

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AN ITALIAN STYLE PICNIC
Jun
4
6:00 PM18:00

AN ITALIAN STYLE PICNIC

Instructor: Tim Grandinetti

Celebrate the start of summer with an Italian-style picnic! Begin your meal with Sicilian Caponata and a chilled tortellini salad, then feast on a cast iron skillet hanger steak with shallot marmalade & Parmesan fonduta. Finally, end your evening with Nonna's Vanilla Pudding and "PTA" cookie bars.

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HANDS-ON PIE PASTRY
Jun
6
6:00 PM18:00

HANDS-ON PIE PASTRY

Instructor: Dianne McConnell

Discover how easy it is to make homemade buttery flakey pie crust. Working in teams of 2, participants will make it, roll it and blind bake it then dine on the yummy creations including quiche, galette and pie!

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INDIAN APPETIZERS - TASTING MENU
Jun
10
6:00 PM18:00

INDIAN APPETIZERS - TASTING MENU

Instructor: Rashmi Gurnani

Indian appetizer basket: Indian cuisine has an array of appetizers and what better way to sample them than a tasting menu with small plates. A mashed potato patty doused with tamarind chutney and spicy chickpea stew, cilantro, crunchy onions and ripe tomatoes.....now you get the idea. We will have many tandoori creations, skewered kebabs, puff pastries with various stuffings and vegetable fritters, all served up with chutneys that will blow your mind. Finally cool your palate with homemade mango ice cream. Come hungry and leave happy!

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DINNER FOR DAD: GUY FOOD FOR YOUR GUY
Jun
12
6:00 PM18:00

DINNER FOR DAD: GUY FOOD FOR YOUR GUY

Instructor: George Stilphen

What father would not enjoy these tasty dishes? We’ll start the meal with a tasty Caesar salad with homemade croutons. This will be followed with beer macaroni and cheese (this is amazing!). The main course will be cast iron pan seared pork chops with white wine, butter, lemon, and garlic. The dessert will be chocolate mocha brownies with ice cream.

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SHARE THE SOUTH: KENTUCKY HOT BROWN
Jun
13
6:00 PM18:00

SHARE THE SOUTH: KENTUCKY HOT BROWN

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, 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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SUMMER SIDES: PLANT-BASED DISHES FOR SUMMER SOIREES!
Jun
15
11:00 AM11:00

SUMMER SIDES: PLANT-BASED DISHES FOR SUMMER SOIREES!

Instructor: Marybeth Wells

Celebrate the best part of cookout season: the sides. Our lunchtime side item journey includes greek pasta salad with homemade vinaigrette, fresh dill potato cucumber salad, and spicy fruit salad. You’ll learn new delicious recipes, preparation and transportation considerations for making dishes meant for travel, and leave with a full belly.

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COOKING WITH CAST IRON
Jun
19
6:00 PM18:00

COOKING WITH CAST IRON

Instructor: George Stilphen

This delicious class will show you how to make the most of your cast iron. We will start out with a brown butter cornbread followed by a farmers market vegetable ratatouille. The main course will be pan seared salmon with a dill sauce and sautéed asparagus. This will be then followed with a grandmother’s apple cake. This is some yummy food!

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A PERSIAN DINNER
Jun
24
6:00 PM18:00

A PERSIAN DINNER

Instructor: Rashmi Gurnani

Come experience the subtle, and exotic flavors of Persia. The richness of Saffron infused into the mellow shrimp served over sautéed leeks, fish steamed with a tamarind-cranberry-walnut stuffing, basmati pilaf with orange zest, pistachios, almonds, apricots, and walnuts paired with herby meatballs tossed in pomegranate molasses. This meal will ignite your tastebuds and leave you asking for more!

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ASIAN TAPAS: FEATURING A NEW MENU!
Jun
27
6:00 PM18:00

ASIAN TAPAS: FEATURING A NEW MENU!

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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COOKIE DECORATING: SUMMER EDITION
Jun
30
2:00 PM14:00

COOKIE DECORATING: SUMMER EDITION

Instructor: Laurel Orrell

If you love baking, you are in for a treat! In this class, Laurel will teach you 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.

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SURF & TURF: INDIAN STYLE
Jul
8
6:00 PM18:00

SURF & TURF: INDIAN STYLE

Instructor: Rashmi Gurnani

From coast to fields to mountains, Indian cuisine varies with its terrain. Enjoy the familiar tandoori chicken and naan bread, as we introduce you to the spicy coconut fish curry from the malabar coast, the minced shrimp patty from Mumbai, lamb cooked in spinach from central India, and pan seared shrimp with a squeeze of lime.....yum-yum. This culinary experience will open doors to the world of complex Indian food and flavors.

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COOKIE DECORATING: SUMMER EDITION
Jul
9
6:00 PM18:00

COOKIE DECORATING: SUMMER EDITION

Instructor: Laurel Orrell

If you love baking, you are in for a treat! In this class, Laurel will teach you 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.

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SHARE THE SOUTH: PAN-FRIED PORK CHOPS
Jul
11
6:00 PM18:00

SHARE THE SOUTH: PAN-FRIED PORK CHOPS

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, plus an offering of Old Forrester bourbon to get the class started off right! Growing up in Knoxville, TN, my mom made pan-fried pork chops all the time using a cast iron skillet. I will always remember the smell of this deliciousness walking into the house, and tonight we’re enjoying it with okra & tomatoes and a side of Y’all Sauce Co Tennessee Jezebel Sauce.

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BOUNTIFUL SEAFOOD FEAST
Jul
15
6:00 PM18:00

BOUNTIFUL SEAFOOD FEAST

Instructor: George Stilphen

This class will focus on the bounty of the sea particularly the North Atlantic Sea! We’ll start with a delicious New England clam chowder, the kind I grew up making and eating all my life in Maine! This will be followed by an appetizer of spicy grilled shrimp, shrimp fra diavolo. The main course will be grilled swordfish with a mango salsa. And we’ll finish the meal with a blueberry cobbler with a cornmeal sugar-cookie crust.

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CELEBRATING NC BARBEQUE
Jul
16
6:00 PM18:00

CELEBRATING NC BARBEQUE

Instructor: Tim Grandinetti

You are in for a real treat! The barbeque man himself will be presenting an evening full of his favorite Spice Rubs & BBQ Sauces, Award-Winning Pork Rib Cooking, Beef Brisket "Burnt Ends", and an incredible dessert of Pit Master S'mores.

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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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MASTER THE KITCHEN: PREPPING MEALS FOR THE WEEK
Mar
19
6:00 PM18:00

MASTER THE KITCHEN: PREPPING MEALS FOR THE WEEK

Instructor: Dianne McConnell

This class focuses on ways to eat as many home-cooked meals as possible, including what, where and how to stock foods for the upcoming week. Class will include preparation and storage of vegetables, proteins and condiments, as well as ways to combine them for fast delicious meals. Dine on several menu combinations using ingredients prepped in class, and leave with recipes and additional menu suggestions.

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RUSTIC AMERICAN ITALIAN COOKING
Mar
18
6:00 PM18:00

RUSTIC AMERICAN ITALIAN COOKING

Instructor: Ashley Hardesty

Learn how to make dishes inspired by a James Beard Award winning restaurant using fresh ingredients & rustic Italian preparation. The menu includes classic seafood po’boy with Italian mostarda, crispy fried NC oysters with tarragon yogurt, and Bucatini pasta with NC littleneck clams & hot Italian sausage.

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SHARE THE SOUTH: PAN-FRIED PORK CHOPS
Mar
14
6:00 PM18:00

SHARE THE SOUTH: PAN-FRIED PORK CHOPS

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, plus an offering of Old Forrester bourbon to get the class started off right! Growing up in Knoxville, TN, my mom made pan-fried pork chops all the time using a cast iron skillet. I will always remember the smell of this deliciousness walking into the house, and tonight we’re enjoying it with okra & tomatoes and a side of Y’all Sauce Co Tennessee Jezebel Sauce.

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SPANISH TAPAS
Mar
13
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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RUSTIC ITALIAN COOKING
Mar
12
6:00 PM18:00

RUSTIC ITALIAN COOKING

Instructor: Tim Grandinetti

Homemade Italian food is unquestionably some of the best there is; in this class, learn how to make delicious Italian meals from scratch. The menu will include a Homemade Pasta & Ravioli Demonstration, Puttanesca Sauce, and Pork Cutlets with Three Sauces: Milanese, Marsala, & Parmesan Cream.

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SHARE THE SOUTH: FRIED CHICKEN & BISCUITS
Mar
11
6:00 PM18:00

SHARE THE SOUTH: FRIED CHICKEN & BISCUITS

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, plus an offering of Old Forrester bourbon to get the class started off right! Fried chicken is synonymous with the South, and tonight we’re making grandma proud with sides of homemade biscuits and mac ‘n cheese. Since I grew up in Knoxville, TN, this was always on the table for Sunday Supper or going to my Granny’s house for a special occasion. Crispy fried chicken, biscuits, and mac and cheese with a side of Y’all Sauce Co Tennessee Jezebel Sauce ...can’t go wrong with that!

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SPRING BRUNCH
Mar
9
10:00 AM10:00

SPRING BRUNCH

Instructor: Willard Doxey

Enjoy a special morning out and learn how to host your own tasty brunch at home! Begin your feast with ruby grapefruit greyhounds and crispy pork tenderloin biscuits. Then enjoy sweet potato biscuits with fig mayo, grits and greens, and a pickled shrimp and melon salad. Finish your meal with a lemon chiffon cake and brandied plums! Delicious!

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PREP-AHEAD INDIAN MEALS
Mar
7
6:00 PM18:00

PREP-AHEAD INDIAN MEALS

Instructor: Rashmi Gurnani

Indian food can be something you can make on a weekday by adding these healthy, simple, and quick recipes with easy-to-find ingredients to your weekly routine! We will break this class down into four separate menus that can be prepped ahead of time to make quick weekday meals. Recipes will include sprouts, barley and mango salad, Shorba (tomato & chicken soup), chicken tikka skewers with cilantro chutney, Tava fish (pan-seared fish in fresh Indian salsa), Mutton do piaza (lamb & caramelized onion), garlic naan bread, and coconut laddoo (fudge).

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MASTER THE KITCHEN: PERFECTING CLASSIC SAUCES
Mar
6
6:00 PM18:00

MASTER THE KITCHEN: PERFECTING CLASSIC SAUCES

Instructor: Dianne McConnell

Sauces add flavor and texture and can elevate ordinary foods into gourmet delights. They enhance vegetables, meats, noodles and desserts and can be fresh (think pesto) or cooked (béchamel). Dine on sauces prepared using various methods (thickening with flour, reduction and pureeing for example) and paired with appropriate foods (lemon sauce with fish for example and caramel with dessert!) Leave with recipes and tips for creating delicious and easy sauces at home.

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PORK TENDERLOIN DINNER
Mar
4
6:00 PM18:00

PORK TENDERLOIN DINNER

Instructor: George Stilphen

Feast on an herb-infused meal! Tonight’s menu includes Italian-inspired baked garlic pork tenderloin with basil, oregano, thyme, parsley & sage, quinoa with toasted pine nuts & mint, light broccoli salad with currants, red onion & almonds, and honey toasted apples as dessert.

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THE TABLE EXPERIENCE DINNER PARTY AT HOME
Mar
2
5:00 PM17:00

THE TABLE EXPERIENCE DINNER PARTY AT HOME

Instructor: Ashley Hardesty

Learn how to host your next dinner party like a pro with dishes from the Winston-Salem acclaimed Farm-to-Table dinner series, “The Table Experience.” The menu will include cocktail tomatoes with brown butter seared scallops, maple glazed brussel sprouts with charred citrus carrots, and beet pickled deviled eggs with assorted relishes.

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TANDOORI FOR LUNCH
Mar
1
12:00 PM12:00

TANDOORI FOR LUNCH

Instructor: Rashmi Gurnani

For lunch today, enjoy classic & delicious Indian food that’s fit for the maharajah...or maharani! We will make tandoori chicken legs, Mulligatawny soup (chicken, lentil, & coconut soup), toasted naan and Indian tzatziki.

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HANDS-ON PASTRY WORKSHOP
Feb
28
6:00 PM18:00

HANDS-ON PASTRY WORKSHOP

Instructor: Dianne McConnell

Discover how easy it is to make buttery, flakey pie dough for sweets (Pate Sucre) and savories (Pate Brisee). Make dough and learn how easy it is to roll it with amazing parchment paper, why it’s important to blind bake and how easy it is to freeze. You’ll never go store bought again! Dinner will include quiche, pie and other yummy creations made in class. Class size is limited to 8 participants.

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SHARE THE SOUTH: BURGOO
Feb
27
6:00 PM18:00

SHARE THE SOUTH: BURGOO

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, plus an offering of Old Forrester bourbon to get the class started off right! Burgoo is a hearty stew consisting of chicken, pork, & beef with vegetables such as corn, lima bean, okra, tomatoes & potatoes in a barbeque-like broth. The name itself was likely from a mispronunciation of bird stew ad barbecue. The dish was associated with Kentucky during the 1800s at the horse races. Burgoo was a way to gather people to come to the races. A side note: a racehorse named Burgoo King won the Kentucky Derby in 1932. Tonight, enjoy Burgoo served with a side of cornbread!

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FOR THE LOVE OF TIRAMISU
Feb
23
4:00 PM16:00

FOR THE LOVE OF TIRAMISU

Instructor: Anna Simeonides

Snag your sweetie and come learn how to make the worlds best authentic, Italian Tiramisu! Featuring homemade lady fingers soaked in Kahlua and espresso, layered with the creamiest mascarpone filling and Belgian chocolate morsels, this is a class you simply will not want to miss!

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MASTER THE KITCHEN: COOKING CHICKEN PROPERLY
Feb
23
12:00 PM12:00

MASTER THE KITCHEN: COOKING CHICKEN PROPERLY

Instructor: Dianne McConnell

Chicken - it’s versatile, available and affordable. In this class, different preparation methods (including roast, sear and braise) will be demonstrated as well as tips on how to enhance and change up the flavors. Learn (and taste) the difference between breast vs. thighs and bone vs. boneless. See how to carve and slice! Dine on curried, roasted and lemon chicken!

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SHARE THE SOUTH: KENTUCKY HOT BROWN
Feb
21
6:00 PM18:00

SHARE THE SOUTH: KENTUCKY HOT BROWN

Instructor: Josh McGee

Experience the South in your mouth with this tasty series! Begin with an appetizer of pimento cheese with toasted bread and boiled peanuts, 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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ASIAN TAPAS
Feb
20
6:00 PM18:00

ASIAN TAPAS

Instructor: Rashmi Gurnani

Explore the abundant flavors of Asian food the fun way by serving it on small plates and making it a tasting menu. Learn to make some popular Asian favorites and enjoy them with a variety of sauces and dips. The menu will include Tom yum goong soup, pork & chive dumplings, Singapore street noodles with shrimp & peanut sauce, Korean bibimbap, shrimp pancakes with cilantro sweet chili sauce, and banana fritters with caramel.

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INGREDIENT PREP: THE SECRET TO EASY AT-HOME MEALS
Feb
19
6:00 PM18:00

INGREDIENT PREP: THE SECRET TO EASY AT-HOME MEALS

Instructor: Marybeth Wells

Anyone can download or buy a meal plan, set goals, and have the best intentions of creating delicious meals at home, but the reality is that we often buy beautiful produce and then end up eating sad meals or reaching for takeout as a backup plan. Feeling empowered and educated enough to prep your produce and other ingredients (grains, legumes, etc.) ahead of time is a game changer that results in quicker delicious meals and less regret. In this class, we will go over how to optimally store produce, how to prepare ingredients ahead of time, and what are some quick and satisfying meal ideas. Everyone will leave full and confident!

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COCKTAIL HOUR: CREAMY DESSERT COCKTAILS
Feb
16
4:00 PM16:00

COCKTAIL HOUR: CREAMY DESSERT COCKTAILS

Instructor: Tam Benefiel

Want to make delicious cocktails at home? This 1-hour class will focus on creating creamy craft cocktails that are perfect for an after-dinner indulgence; we will discuss and sample the best liquors to use and make everything from scratch. Participants will enjoy ingredient tastings, 2 cocktails, plus some light snacks.

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