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. 
   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.
   Join us and engage in developing and/or improving skills to make cooking fun, nutritious and delicious. 


Thursday, December 3rd, 5:30 p.m., $40**

On The Menu:
Root Vegetable Soup, Chives & Crispy Bacon
Prosciutto Wrapped Chicken Thighs

Chef Bernard will share the features and benefits of Staub enameled cast iron using different vessels including the cocotte, steam griddle and more.  He will also share some fundamentals of good knife skills by demo with the Pro 7" Chef and flexible fish Filet knives.

**Purchase a piece of Staub enameled cast iron by December 1st to receive 1/2 off the class.

DOOR PRIZE: One lucky participant will win a Staub Braiser w/ Glass Lid ... and ALL participants will enjoy 10% off purchases of Zwilling products (non-promotional) following the class until December 10th.

All classes begin at 5:30 p.m. unless otherwise noted.
Pre-Paid Reservations, each class is $60pp
ONLY Cancellations made 48 hours+ prior
to the class purchased will receive a full refund.

NOTE: menu adjustments may be made
if you have any allergies, please be sure to acknowledge those when purchasing your spot

JANUARY 5th - Cozy Soup, Foccacia & Babka
On the Menu: Three Quick Soups (Tomato Basil, Yellow Squash and Cauliflower), explore Focaccia and a luscious Cinnamon & Chocolate Babka

JANUARY 21st - Just One Ducky
On the Menu:  One whole duck to make two meals = Seared Duck breast over greens, Sweet Potato w/ Blackberry Vinaigrette and Quick Duck & Sausage Gumbo, all finished with Baked Apples

FEBRUARY 2nd - Asian Flavors
On the Menu: Thai Shrimp Lemongrass Soup, Teriyaki Seared Tuna, Thai Cabbage & Cucumber Salad all finished with Mango Coconut Rice

FEBRUARY 9th - Mardi Gras Macarons
On The Menu: Learn to make the delicious macarons that are such a treat.  Enjoy soup and salad during the break.  Macarons for dessert, of course.

FEBRUARY 12th - The Love of Making Pasta
On The Menu: Share your love of pasta by learning how to make it from scratch!

FEBRUARY 25th - Make & Freeze
Learn some great make ahead dishes that can be pulled out of the freezer later! 
On the Menu: Shrimp & Asparagus Quiche, Bourbon Pecan & Sweet Potato Pie, Freezer Lemon Cheesecake & Low-Calorie Chocolate Pudding Pie

We commonly are asked about our kids classes ...
If you'd like to be called when we are scheduling a kids class, just give us your number and we'll give you the heads up before it goes to print!