Culinary Program

Our culinary program is eclectic and evolving every day. Our kitchen was designed to give the feeling of cooking in your home's kitchen, escaping the extreme perfectly stocked demo kitchens of other culinary programs.  Join us and engage in developing and/or improving skills to make cooking fun, nutritious and delicious.  Our in-house staff provides an array of classes and we are honored to have guest Chefs from across the Southeast and beyond, join us from time to time to share their talents and teach special classes.
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Be sure to sign up for texts of updates to our schedule, as well as pop-up sales … text “kitchen” to 95577
All classes begin at 5:30 p.m. unless otherwise noted.  Reservations are required to hold a space.  Cancellations outside of 48 hours will receive a full refund.

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January 5th with Julie Hall - Cajun Workshop
Crawfish Beignets with Creole Remoulade Sauce; BBQ Shrimp with Beer Butter; 
Smoked Turkey and Sausage Jambalaya
New Orleans Bread Pudding with Praline Sauce

January 16th with Julie Hall - Fearless French Workshop : Gruyere Gourgeres; Chicken en Papillote; Vegetable Tian; Tart Tatin
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January 26th with Susan Green
SOLD OUT
A Taste Chinatown with Chinese Stir Fry!

We’ll prepare four great dishes that exemplify the quintessential “Taste of Chinatown” and that perfectly illustrate the proper techniques, equipment, and common ingredients of Chinese stir fry, including how to turn great everyday dishes into vegetarian delights. We’ll demystify Chinese ingredients and Asian stir fry with Hot and Sour Soup, Chinese Barbecued Pork, Mandarin Fried Rice with Shrimp and Chinese Sausage, and Stir Fried Eggplant with Minced Chicken in a Spicy Sauce. This uniquely Chinese technique for rapid, healthy cooking is not complicated but there are certain principals that when applied, make for the perfect and perfectly authentic stir fry ~ did I hear anyone say, “Chinese take-out favorites?” I think so!
$60pp

February 14th with Julie Hall
Valentine's Day Dinner


Tenderloin Crustini with Caramelized Balsamic Onion Glaze
Marinated Gulf Shrimp Cocktail with Tomato and Fresh Horseradish Sauce
Pecan Crusted Speckled Trout with Creole Meiniere Sauce
Mixed Berry Crumble with Warm Vanilla Cream
$60pp
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February 16th with Susan Green
Stay Sharp! Know Your Knives 101

This “nuts and bolts” class will sharpen your knowledge of knives and their various uses. Also included in this class … what knives should be used for what purpose, the difference between stamped vs. forged knives, the differences between Asian and Western knives, knife cuts, proper, safe knife care including what constitutes a good cutting board, and the difference between honing and sharpening. Information is covered through discussion, demonstration and limited hands-on training. For an enhanced learning experience, bring 2 knives–one you feel the most comfortable with, and one you feel the least comfortable with, too! Limited to 12.
$50pp
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March 2nd with Susan Green
Biscuits: A Southern Staple!

Bis-cuit [bis-kit], noun. 1. A kind of bread in small, soft cakes, raised with baking powder or soda, or sometimes with yeast. 2. A timeless southern tradition. 3. Something we all aspire to bake perfectly! 4. Sweet or savory. Do you yearn for light, flaky biscuits? Let us take you to your full biscuit potential! Who wouldn’t want to perfect this timeless southern tradition? Susan will start with the most foundational and classic of biscuits – the Classic Buttermilk (!) and move on to Sweet Potato Biscuits, savory Bacon n’ Cheese Biscuits, and a Seasonal Apple Cobbler featuring Pecan Drop Biscuits.
$60pp

March 14th with Julie Hall
SOLD OUT
Italian Workshop


Eggplant Parmesan with Marinara
Cheesy Bread Sticks
Fresh Linguine Italian Sausage Roasted Veggies and Fresh Herb Pasta
Lace Florentine Cookies

$60pp
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