INDIAN DINNER FOR BEGINNERS
Jan
17
6:00 PM18:00

INDIAN DINNER FOR BEGINNERS

Instructor: Rashmi Gurnani

So you want to make something exotic for your family but need quick and simple recipes? Look no further than this delicious meal! Start with a simple and healthy soup flavored with ginger and cumin, chicken legs marinated with tandoori spices grilled in the oven, steamed fish with a zesty chutney marinade, and a yogurt condiment so delicious and unique. We’ll top our naan bread with something fresh and flavorful to make it look homemade, and we’ll finish with a sweet and scrumptious bread pudding that's creamy, syrupy and nutty.

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MEATLESS MONDAY: AN INDIAN VEGETARIAN FEAST
Jan
21
6:00 PM18:00

MEATLESS MONDAY: AN INDIAN VEGETARIAN FEAST

Instructor: Rashmi Gurnani

Get your game on for meatless Monday and fall in love with vegetables, lentils, beans and all things vegetarian. We will create versatile vegan/vegetarian meals so good that you’ll never miss meat. The menu will include Tropical slaw with pineapple and coconut, chickpea stew, cauliflower & potatoes, Paalak paneer (spinach & cottage cheese), creamy mushroom & peas with fenu greek, aromatic mint flavored vegetable pilaf, naan, and almond pudding.

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FIESTA, FIESTA!
Jan
22
6:00 PM18:00

FIESTA, FIESTA!

Instructor: George Stilphen

Enjoy a flavorful meal that will transport you to warmer temperatures! The menu tonight features fresh pico de gallo & chips, restaurant-style Mexican rice with tomatoes, onions & jalapeños, fish tacos with a cabbage-pineapple slaw & crema, and Mexican oatmeal chocolate cookies.

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COMFORT FOOD OVER RICE
Jan
23
6:00 PM18:00

COMFORT FOOD OVER RICE

Instructor: Michael Hastings

Warm up with these comfort food staples perfect for entertaining or just the family. Each of these one-pot entrees will be served over rice: Shrimp creole, Middle Eastern spiced lamb, and creamy chicken alfredo.

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SHARE THE SOUTH: CATFISH POBOY WITH SWEET POTATO FRIES
Jan
24
6:00 PM18:00

SHARE THE SOUTH: CATFISH POBOY WITH SWEET POTATO FRIES

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! The Mississippi Delta region has the leading industry of catfish in the United States, so tonight we are featuring a Catfish PoBoy topped with Y’all Sauce Co Mississippi Comeback Sauce and a side of homemade sweet potato fries.

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AYURVEDIC FOOD: THE INDIAN PALATE CLEANSER
Jan
26
12:00 PM12:00

AYURVEDIC FOOD: THE INDIAN PALATE CLEANSER

Instructor: Rashmi Gurnani

The compliment to your yoga routine, Ayurvedic food values quality over quantity, and simplicity over elaboration, all while balancing nourishment with flavor. We will prepare a power packed khichdi (Ayurvedic risotto) with stewed vegetables, and almond pudding, and wash it all down with an herbal tea. Detox the delicious way!

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SUPER BOWL SNACKS
Jan
27
2:00 PM14:00

SUPER BOWL SNACKS

Instructor: George Stilphen

Join us for this special hour-long class that will focus on the best Super Bowl food for your party! The menu will include sweet potato bites with maple syrup, marshmallows & pecans, bacon-wrapped pickles, and macaroni & cheese bites with Swiss and cheddar cheeses.

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IMMUNITY BOOSTING MEALS: USING EVERYDAY INGREDIENTS TO BOOST YOUR IMMUNE SYSTEM
Jan
28
6:00 PM18:00

IMMUNITY BOOSTING MEALS: USING EVERYDAY INGREDIENTS TO BOOST YOUR IMMUNE SYSTEM

Instructor: Marybeth Wells

Winter is cold, flu, and general sickness season for a lot of us. One of the best ways to fight the ickiness is from the inside out, utilizing proper nutrition and hydration. Tonight’s class will involve a brief explanation and background on the immune system and how nutrition can be utilized to boost it. We will incorporate ingredients like Turmeric, ginger, citrus, and plenty of greens into dishes such as soups, homemade immune boosting lattes, and golden milk cheesecake.

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ARABIAN NIGHTS: THE BEST OF THE MIDDLE EAST
Jan
29
6:00 PM18:00

ARABIAN NIGHTS: THE BEST OF THE MIDDLE EAST

Instructor: Rashmi Gurnani

This dinner brings the best food of the Middle East directly to Winston-Salem! Arabic pastries, kebobs, fritters, salads, all served with a platter of hummus, olives and warm pita - and don’t forget the cake!! The menu includes Sambousek (pastry with meat), Shish tawook (herbed chicken skewers), Shakshouka (poached eggs in sauce), Kibbeh (meat & bulgur fritters), Tabbouli (wheatgerm salad), Kofta (spicy meatballs in pomegranate molasses), and Basbousa (semolina rose syrup cake).

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DONATION CLASS with PROVIDENCE KITCHEN: ROMANTIC CUISINE
Jan
30
6:00 PM18:00

DONATION CLASS with PROVIDENCE KITCHEN: ROMANTIC 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, the menu will feature "romantic cuisine" just in time for Valentine's Day. Learn tips of the trade, including table-side techniques to wow that special someone in your life!

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HANDS-ON COOKIE DECORATING: VALENTINE’S EDITION
Feb
4
6:00 PM18:00

HANDS-ON COOKIE DECORATING: VALENTINE’S 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 recipes for the cookies and icing, and everyone will get lots of guided hands-on practice using various techniques to decorate.

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CHOWDERS
Feb
5
6:00 PM18:00

CHOWDERS

Instructor: Michael Hastings

Learn how to make 3 types of creamy goodness in a bowl, including classic New England clam chowder; potato and bacon chowder; and sweet-potato, ham and rosemary chowder.

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CASA MEXICANA
Feb
7
6:00 PM18:00

CASA MEXICANA

Instructor: Rashmi Gurnani

There’s more to Mexican food than tacos and burritos. Come explore some unusual flavors from different parts of our southern neighbor. Start with ceviche Mexican style, and then create your own pancake cups. Enjoy empanadas and fried plantains with fresh salsa, alongside creamy and zesty enchiladas. Wash it all down with Mexican horchata, a sweet and cinnamony dessert drink.

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HANDS-ON COOKIE DECORATING: VALENTINE’S EDITION
Feb
10
3:00 PM15:00

HANDS-ON COOKIE DECORATING: VALENTINE’S 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 recipes for the cookies and icing, and everyone will get lots of guided hands-on practice using various techniques to decorate.

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MASTER THE KITCHEN: COOKING FISH PROPERLY
Feb
11
6:00 PM18:00

MASTER THE KITCHEN: COOKING FISH PROPERLY

Instructor: Dianne McConnell

Take control of your fish! Learn how to poach, roast, sear and braise! This class covers the basics of each technique plus tips on buying, storing, prepping and choosing complementary sauces. Dine on 3 different types of fish prepared 3 ways, including braised halibut, seared tuna, and salmon in parchment with vegetables. Gain new recipes and seafood confidence!

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ROMANTIC DINNERS: COOKING WITH APHRODISIACS
Feb
12
6:00 PM18:00

ROMANTIC DINNERS: COOKING WITH APHRODISIACS

Instructor: Tim Grandinetti

The title says it all; surprise your Valentine with a treat! The menu tonight includes Petite Duck Hand Pies with Pomegranate & Roasted Beet Aioli, Oysters: Southern Style with Citrus, Pickled Red Onions & Fennel Salad, Chicken & "Dumplings" composed of Chicken Confit, Ricotta Gnudi & Saffron Cream Sauce, and a Vanilla Crème Brulee.

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A DINNER MADE FOR ROMANCE
Feb
13
6:00 PM18:00

A DINNER MADE FOR ROMANCE

Instructor: George Stilphen

Get ready for Valentine’s Day and heat up the kitchen with this meal just perfect for celebrating the day of love. Dine on roasted asparagus with garlic & Parmigiano-Reggiano cheese, sweet & spicy orange glazed wild caught salmon, creamy pea & bacon risotto with mint, and end with triple chocolate truffle cookies.

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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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DONATION CLASS with PROVIDENCE KITCHEN: CHEESECAKE MASTERY
Feb
18
6:00 PM18:00

DONATION CLASS with PROVIDENCE KITCHEN: CHEESECAKE MASTERY

*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 learn how to master the art of the cheesecake! Learn the basics of sweet cheesecake baking and how to create hundreds of exciting varieties from one basic recipe. Bring your sweet tooth!

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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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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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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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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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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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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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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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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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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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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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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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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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SPRING BRUNCH
Mar
9
11:00 AM11:00

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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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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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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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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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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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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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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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
7:00 PM19:00

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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COOKING WITH CAST IRON
Jan
14
6:00 PM18:00

COOKING WITH CAST IRON

Instructor: George Stilphen

Cooking with cast iron is hot right now, come learn why with a menu centered on our favorite kitchen tool! We’ll start with an appetizer of pull-apart pepperoni garlic pizza dough knots followed with Parmesan stuffed baby Portobello mushrooms. The entree will be a creamy garlic chicken spanakopita with spinach & feta cheese, and we’ll finish off with a double chocolate Nutella toffee skillet brownie with ice cream.

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SHARE THE SOUTH: HOT TAMALE PIE WITH COLLARD GREENS
Jan
10
6:00 PM18:00

SHARE THE SOUTH: HOT TAMALE PIE WITH COLLARD GREENS

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! 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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HANDS-ON COOKIE DECORATING
Dec
15
3:00 PM15:00

HANDS-ON COOKIE DECORATING

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 recipes for the cookies and icing, and everyone will get lots of guided hands-on practice using various techniques to decorate.

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HANDS-ON COOKIE DECORATING
Dec
6
6:00 PM18:00

HANDS-ON COOKIE DECORATING

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 recipes for the cookies and icing, and everyone will get lots of guided hands-on practice using various techniques to decorate.

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ASIAN TAPAS
Dec
4
6:00 PM18:00

ASIAN TAPAS

Instructor: Rashmi Gurnani

Here’s a fun way to serve Asian food on small plates and make it a tasting menu. Learn to make some popular and delicious Asian foods with fresh vegetables, fruits and meats. Menu will include Hot and sour chicken soup, Malay curry puffs, Bang bang chicken, Chicken lettuce wraps, Shrimp satay with peanut sauce over glass noodles, and scrumptious Thai donuts. With a variety of sauces and condiments to spruce up your meal this will be an unforgettable culinary experience.

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FRENCH CLASSICS WITH A SOUTHERN DRAWL
Dec
3
6:00 PM18:00

FRENCH CLASSICS WITH A SOUTHERN DRAWL

Instructor: Adam Barnett

Join Chef Adam Barnett, head chef at The Katharine restaurant, for a memorable evening full of classics with a twist. The menu tonight will feature Chicken & Orzo Soup with Basil Pistou and Roasted Supreme of Chicken served with Herb Spaetzle & Giblet Gravy. Finish your meal with the classic Crème Brulee!

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THE PERFECT HOLIDAY ROAST
Nov
20
6:00 PM18:00

THE PERFECT HOLIDAY ROAST

Instructor: Jeff Bacon

Learn pro tips from Certified Executive Chef Jeff Bacon of Providence! This demo will include tons of recipes and techniques that you can add to your culinary “toolbox” so that you can wow friends and family this holiday season and make the perfect holiday roast.

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SPECTACULAR FALL BAKING
Nov
18
2:00 PM14:00

SPECTACULAR FALL BAKING

Instructor: Anna Simeonides

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! Along with bejeweled cinnamon buns, rolled with cranberries and orange zest inside.

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SHOW-STOPPING HOLIDAY TRIFLE
Nov
15
6:00 PM18:00

SHOW-STOPPING HOLIDAY TRIFLE

Instructor: Anna Jarrell

Want to knock the socks off your guests? Make them this Almond Cherry Trifle, it’s a must have in the Jarrell house at Christmas. We will make an almond sponge cake, sherry syrup, praline topping, real custard and whipped cream. It’s an impressive and delicious undertaking that can all be done ahead of time!

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THANKSGIVING SIDES
Nov
12
6:00 PM18:00

THANKSGIVING SIDES

Instructor: Michael Hastings

Side dishes are the best part of the meal, right? Learn some new recipes that you’ll want to recreate for your family over and over. Tonight’s menu will include Cranberry Salsa, Kale Salad with Apples and Walnuts, Sweet & Spicy Mashed Sweet Potatoes, and Braised Green Beans With Mushrooms and Shallots.

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COOKIES WITH STORIES (+ FREE COOKBOOK!)
Nov
11
2:00 PM14:00

COOKIES WITH STORIES (+ FREE COOKBOOK!)

Instructor: Anne Byrn

Some of America’s most treasured cookies have stories that take us back to the place and time when they were first baked. Come bake and listen as bestselling cookbook author Anne Byrn (the Cake Mix Doctor!) shares these stories and recipes with us so we fully appreciate our foodways’ heritage in the cookie-baking month ahead.  All participants will receive a complimentary copy of Anne’s book “American Cookie”!

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FREE COOKBOOK SIGNING with ANNE BYRN
Nov
11
1:00 PM13:00

FREE COOKBOOK SIGNING with ANNE BYRN

Join us for a FREE cookbook signing with Anne Byrn! Anne Byrn is the author of many popular cookbooks, including The Cake Mix DoctorThe Dinner Doctor, and more! Anne is here promoting her newest cookbook, American Cookie, which she will be featuring during the signing and class afterwards.

RSVP to this free event here, and you will receive 25% OFF of one copy of American Cookie during the signing event!

You must RSVP by November 10th in order to receive the discount, the discount cannot be combined with any other offer, and the discount applies only on November 11th during the event. Only those whose names are on our rsvp list will receive the discount (please don't rsvp for friends - we'd love it if you could forward them the link to the rsvp instead!).

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HANDS-ON CRAFT COCKTAILS
Nov
10
4:00 PM16:00

HANDS-ON CRAFT COCKTAILS

Instructor: Tam Benefiel

Want to make delicious cocktails at home? This 1-hour class will focus on creating two rum cocktails - 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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PREPARING THE PERFECT TURKEY
Nov
10
11:00 AM11:00

PREPARING THE PERFECT TURKEY

Instructor: George Stilphen

In this special 3-hour class we will walk through all the steps of preparing & cooking the perfect turkey from start to finish. In addition to cooking the turkey, we will prepare sourdough bread dressing with mushrooms, hot Italian sausage, onion, & celery, an apple-orange cranberry relish, and Cremini mushroom turnovers with Gruyere cheese, shallots, and fresh herbs. This class sold out fast last year! 

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VIETRI ARTISAN EVENT - RSVP HERE!
Nov
6
4:00 PM16:00

VIETRI ARTISAN EVENT - RSVP HERE!

Join us for a memorable event featuring Italian artisan Gianluca Fabbro! Watch Gianluca hand paint charming designs on various pieces DURING the event, PLUS he will personalize all your Vietri purchases at this time. Enjoy libations and fun during this special celebration!

You will receive a FREE GIFT of Old Saint Nick cocktail napkins on the night of the event just for giving us the courtesy of an RSVP - maximum 1 set per person. Additionally, each person who rsvp's will be entered into our raffle for a piece of Vietri; the winner will be picked on the night of the event. Please RSVP with each individual's name, please do not RSVP for a friend (just forward them this link instead!).

Deadline for RSVPs is November 5th at 10pm.

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EXOTIC FLAVORS OF PERSIA
Nov
3
6:00 PM18:00

EXOTIC FLAVORS OF PERSIA

Instructor: Rashmi Gurnani

If you’re looking for something unique and tasty to try, look no further than this Persian dinner class! The menu tonight is full of exotic flavors, including Tamarind Fish in parchment pockets, Borani esfanaj with pita, Persian jeweled rice, Maygu sabzi (shrimp with leeks), pomegranate and walnut braised chicken legs, Salad Shirazi, and Shole Zard (saffron rice pudding) for dessert.

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