Join Chef Carrie and George Punter for a taste of Portugal to discover why it’s a sought-after, top travel destination. The obvious reason is the mild climate and magnificent beaches bathed by the Atlantic ocean; however, the cuisine is a draw, blending traditional methods with modern touches, making it a culinary haven. We’ll start with a Traditional Mixed Tapas Plate followed by Caldo Verde—Portugal’s beloved green soup. You’ll experience perfectly Roasted Octopus (Polvo à Lagareiro), prepared with rich olive oil and garlic. You’ll savor Baked Cod with crispy Cornbread Crumbs and Fresh Greens, showcasing Portugal’s’ seafood mastery. For dessert—Serradura, a luscious layered dessert featuring crushed cookies and cream.

Watch and learn as pastry Chef Katherine Ballein demonstrates essential baking techniques in this foundational pastry class. She'll share professional tips while preparing perfectly tender Muffins crowned with buttery Streusel Topping, and show the technique for flaky, savory Cheddar-Dill Scones. Observe how to make two classic cookies with unique twists—Chai-Spiced Snickerdoodles that add warm, aromatic notes to the traditional favorite, and crisp Orange-Pistachio Biscotti perfect for dunking in your morning coffee. Katherine will cover essential baking principles, including proper measuring, mixing methods and the importance of temperature in pastry making. You'll take home the recipes to recreate at home. This class will include charcuterie and wine. 

Join us for a fun, hands-on experience creating a beautiful spring wreath to brighten up any home! Jamey Clemens of The Blooming House is back at the Culinary Center in high demand to guide you through making a new spring wreath. The Blooming House is a locally owned flower company located in Bellbrook that focuses on dry, fresh, and artificial flowers. The wreaths created in this class are artificial and carefully selected based on their real-life look and durability for the outside elements. Prior to class, participants will choose from two spring wreath designs, Lemon Blueberry or Vibrant Spring. Upon arrival, participants will receive a box containing all supplies needed to create their very own spring wreath. Bagels, orange juice, and coffee will be available for snacking.

Hands-On Class

Roll up your sleeves and join Azra Kaurin for this special class celebrating the artistry of European Easter traditions. Under her expert guidance, you'll master the techniques for creating a beautiful Easter bread. You’ll experience working with enriched dough and learn the symbolism behind this cherished holiday bread. The class highlights a fascinating centuries-old egg dyeing technique from southern and eastern Europe. Create a rainbow of naturally colored eggs using traditional ingredients: deep amber from onion skins, stunning blues from red cabbage, golden yellow from turmeric, pink from beets, and purple from blueberries. Learn how these naturally dyed eggs are then beautifully incorporated into your festive Easter bread. 

Join us as Harriet Argue demonstrates cherished traditions of her Greek heritage with this Easter celebration menu. She'll demonstrate the technique of working with delicate phyllo dough to create Spanakopita, the classic spinach and feta cheese pastry for a delicious start to the meal. Avgolemono is a silky lemon soup enriched with eggs and tender orzo pasta. The entrée will be perfectly roasted Leg of Lamb, infused with fresh herbs and served alongside golden Roasted Potatoes—a beautiful centerpiece of any Easter Table. A traditional Greek Salad provides a crisp, fresh accompaniment. For dessert, discover how to craft an elegant Phyllo Napoleon layered with rich Custard. This menu will be paired with wine.

Join husband-and-wife team Susie and Iván Núñez for tonight's menu boasting a unique fusion of Spanish, African, and Caribbean flavors. We’ll start with hearty Black Bean Soup, rich with traditional seasonings, followed by Mini Cuban Sandwiches filled with layers of roasted pork, ham, Swiss cheese, and tangy pickles. Learn the secrets of making Picadillo, the beloved Cuban comfort dish made with ground beef seasoned with a blend of spices and studded with olives and raisins for a sweet-savory balance. As a classic accompaniment, Yuca Con Mojo is tender yuca drizzled with the bright citrus-garlic sauce essential to Cuban cuisine. For a sweet ending, a light and luxurious Mango Mousse  captures the tropical essence of the island's desserts. This menu will be paired with wine.

Fresh Pasta: Participation Class

Immerse yourself in the art of mastering handmade pasta. Mary Cooney will walk you through the technique for shaping Cappelletti, "little hats" pasta, fill it with a heavenly Three-Cheese Mixture, and dress it in a velvety Tomato Cream Sauce. You'll make pasta sheets for Lasagna and create an altogether new taste sensation. A savory mixture of Sautéed Mushrooms, Swiss Chard, and Mascarpone Cheese is layered with lasagna noodles for a luxurious result. This menu will be complete with an Italian Salad, Gelato, and Cookies. This menu will be paired with wine.

Journey to the ancient walled city of Dubrovnik through its cherished traditions and time-honored recipes with Azra Kurin. You’ll discover the festive dishes of Croatia's Maskare (carnival). We’ll begin with Satrica, a beloved northern Croatian appetizer where fresh cheese, sour cream, scallions, and minced garlic meld atop crisp toasted bread sprinkled with paprika and fresh herbs, and served alongside smoked dried sausage. Dubrovacka Pašticada, a 16th-century dish from Dalmatia, features beef marinated for 24 hours, slowly braised in sweetened red wine with winter vegetables, dried fruits, herbs and spices, and plated with handmade gnocchi. Complete your carnival experience with Fritule, small, festive doughnuts enlivened with citrus zest, fresh apple, golden raisins, and a splash of plum brandy, and fried until crispy while remaining tender within. This menu will be paired with wine.

Join Chef Carrie Walters and Teresa Kearney for a vibrant tour of South American food and wine. We’ll start with a refreshing Peruvian-Style Ceviche, citrus-cured fresh fish is brightened with chili and cilantro. You’ll enjoy savory Fugazza, Argentina’s beloved chewy flatbread, topped with sweet, caramelized onions for a scrumptious bite. The main course is perfectly marinated and grilled Asada Steak, showcasing South America’s renowned beef dish. Finish with silky Dulce de Leche, luxurious, creamy caramel. Teresa will pair each course with distinctive South American wines, highlighting the region’s exceptional vineyards.

This time of year, we’re interested in ways to lighten and brighten our meals and fish dishes are key. Join Chef Carrie Walters and Peggy for lunch where we’ll demonstrate the recipes, and you’ll enjoy a relaxing hour getting tips and ideas for recreating the menu at home. Our first course is a fresh Greens Salad with Baked Camembert, a rich buttery cheese with earthy notes. Mild, buttery-textured Salmon will be prepared with briny olives and preserved lemon, adding salty, umami, and fruity flavors to the dish. Dessert is light and custardy Raspberry Clafoutis. Wine will be available for purchase by the glass or bottle.