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.

ONLY 4 SEATS LEFT as of 3/22/17 ... 
Celebrating Our Bicentennial - A Mississippi Culinary Tour, In The Kitchen
1st Stop: The Pines
Featuring Chef Tyler Thames of Starkville
March 28th, 6:00 p.m.
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Hors d’oeuvre
Helium infused Muscadine sparkling wine served with a candied pork belly strawberry tart
 
1st course
Deconstructed Ambrosia Salad 
Local goat cheese and goat yogurt mousse, with a kaleidoscope of local berries, micro radish sprouts, toasted coconut, and brulee mini marshmallows

Entrée
Fried Catfish
MS Catfish dredged in pork rinds and fried. Lacquered in Muscadine butter sauce and topped with dill pickle pesto, served over creamed grits 

Dessert
Cheesecake
Goat cheese cake with Vardaman sweet potato glaze and candied sweet potato chips 
Want to know more about Chef Ty?  Here's a link to Eat Local Starkville where you can learn more.

This special event is $75pp.  Ticketed reservations can be made in person at The Kitchen Table, by phone 601-261-2224 or online by the link provided here.  Please note: Cancellation/No-Show Policy: Without 7+ days notice, or lack of attending a refund will not be given.

Bi-Annual Herb Sale
with Linda Franzo
As a Master Gardener, Linda knows it all when it comes to herbs.  Come check out her great assortment.  She will be avilable to answer all questions you might have as you plan your spring/summer gardens.

10:30 a.m. - 2:30 p.m.
 
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Dig in!
Fork & Fact Garden Lunch.
March 30th @ Noon .. $35pp
Enjoy an herbaceous lunch while Linda answers all your garden Questions. Then get ready to grow! Linda will help you select all your herbs for this season. Come enjoy our lunch & herb plant sale!

April 3rd with Julie Hall
Italian Workshop - $60pp

Eggplant Parmesan with Marinara; Cheesy Bread Sticks
Fresh Linguine Italian Sausage Roasted Veggies and Fresh Herb Pasta; Cranberry Citrus Florentines
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April 4th 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 and includes a 20% discount on cutlery, boards, care and storage products.  Exclusions will apply, including current promotions.
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SHARPEN 3 - THE 4TH IS FREE
Susan will sharpen your knives while you shop or have them available for later pickup.

Susan's fee: "$3 each for a paring knife  up to 4” and $5 for all other straight edge knifes. No serrated knives, no meat cleavers, garden tools, axes J, etc."

"Somebunny" Likes To Cook!  A Kids Class w/ Linda 
April 6th, 4:00 p.m. - $40pp
Your young "chef" might just bring home some delicious new talents that he/she would like to prepare for the Easter Sunday Dinner!
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French Workshop w/ Julie
April 10th - $60pp

Chicken en Pipillote w/ Fresh Fennel and Herb Beurre Blanc, Grueyere Gourgeres, Vegetable Tian, Classic Tart Tatin
Spring Dinner w/ Linda
April 12th - $50pp
Leeks, Asaparagus & Salmon in paper
Yogurt Dill Sauce
Herbal Cheese & Braided Brioche
Herb Granita
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Thai Workshop w/ Julie
April 24th - $60pp

Fresh Spring Rolls w/ Peanut Sauce; Pork Pot Stickers; Crispy Coconut Shrimp w/ Sticky Rice & Thai Chili Sauce; Lime Tarts in Flaky Pastry

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Mother, May I?
Celebrating Mother's Day Early
May 9th

Mignon Faget Trunk Show
will be 11:00 a.m. - 3:00 p.m.  

Special Guests from De Buyer
11:30 a.m. - 1:30 p.m.

Enjoy a sweet or savory crepe and perhaps have a go at it yourself!  
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Bring a friend, bring your Mom, or someone else's Mom ;-)

Julie's 30 Minute Gourmet
May 22nd - $50pp

Cajun Grilled Mahi Mahi w/ Creole Meuniere Sauce; Chicken Tagine w/ Mango Chutney; Thai Shrimp Curry; Fruit Sorbet
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julie's kids cooking summer camp!
10:30 a.m - 1:30/2:00 p.m. daily, Ages 9+

Chicken and Dumplings
Spaghetti and Meatballs
Pot Stickers
Twice Baked Potato
Pasta Jambalaya
Key Lime Pie
Pineapple Upside Down Cake 
Doughnuts
Same menu for each camp.  Without 7+ days notice, or lack of attending, a refund will not be available.
Kids Cooking Camp Session 1
June 12-16, 10:30 a.m. - 1:30/2:00 p.m.
$250 per child, ages 9+
Kids Cooking Camp Session 2
July 24-28, 10:30 a.m. - 1:30/2:00 p.m.
$250 per child, ages 9+