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.
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.

Thursday, October 19th, 6:00 p.m.

The Menu:
German Beer, Potato & Leek Soup

  bacon and chives
German Sausages
sauteed sauerkraut, caraway, apple and mashed potatoes
German Apple Pancakes
berry coulis, vanilla ice cream

Our guest chef will showcase his talents using products featured during our Zwillingfest Event: Zwilling Pro Cutlery, Staub Cookware and more.

Special promotional pricing on many Henckel Zwilling Cutlery, Staub Cookware and more, as well a class participation discount on non-promotional items!  Great opportunity to meet an amazing chef, have a wonderful meal and get your holiday shopping done in one day/night!

Thursday, October 26th
Fall Fermentation
w/ Linda Franzo

Have the "Good Guts" to make thick Greek yogurt (Linda's special easy technique), Sauerkraut, and Pickled Cherries.  

Let's put it all together to make a menu of Roasted Pork Loin on a bed of Kraut & Onions, Tzatziki & Pickled Cherries. 

Special Discounts on Fermentation equipment available with purchase of the class.

Perfect Autumn Pies, Sweet and Savory! with Susan Green
Saturday, October 28th @ 10:30 a.m.

Autumn cries out for the most comforting sweet and savory pies of the calendar and we’ll cover both! With Creamy Chicken Pot Pie with Bacon and Leeks in a Puff Pastry Crust, Deep Dish Chocolate Pecan Tart, Rustic Cranberry Galette, and a Four Apple - Apple Slab Pie (perfect for Thanksgiving), we’ve got you covered for a great fall line-up. You’ll learn all about pie plates, crust-making techniques for an all-butter crust and a cream cheese crust, dough – rolling, crimping, fillings, baking times, pie thickeners, and so much more ... It's Pie Time!

Monday, October 30th
Mediterranean Workshop w/ Julie

Traditional Hummus; Creamy Feta Dip w/ Pita Chips; Marinated Lamb Chops; Roasted Vegetable Pasta; Filo Almond Tarts

Monday, November 20th
Holiday Workshop w/ Julie

Tri-Colored Cheese Torta; Capresse Kebabs; Brie en Croute w/ Mango Chutney; Crabmeat Stuffed Mushrooms; Cranberry Citrus Lace Cookies