Join us for an inspiring afternoon of design tips, appetizer short-cuts, and fun pattern play with Hester & Cook. We’ll feature several seasonal tablescapes, and show you how to create your own table settings for holiday entertaining. Enjoy nibbles & bubbles while you discover ways to add a flourish of style by incorporating new and found items. This event will spark confidence and creativity, so raise a glass while we help make entertaining a breeze! Doors open at 1:00 with demonstrations beginning at 1:30. 

Hands-On Fresh Pasta

When the words ‘Nonna’s Way’ is in the description of a recipe, we’re all in. Mary Cooney will share her recipe for Lasagna Nonna’s Way. You’ll make these extra-wide, tender noodles from scratch, and assemble them with fillings and cheeses for delectable layers of flavor. Mezzelune is Italian for “half-moon”. We'll make this fun-shaped pasta with a Spinach and Ricotta Filling and embellish it with a Creamy Lemon Sauce for an elegant presentation. This menu will be complete with salad and wine.

Junior Chefs Hands-On Class (grades 4-6)

It’s a toss-up whether Thanksgiving dinner or the leftovers are our favorite way to enjoy these fabulous comfort foods. Students will join Zebbie Borland to learn to make recipes that will extend the holiday deliciously. Cranberry Pecan Turkey Salad begins with seasoned roast turkey breast mixed with a creamy dressing and sweetened with cranberries. Buttery Pie Dough tops a Turkey and Vegetable Pie, baked to a golden brown. And Turkey-Shaped Apple Tarts are the perfect dessert for your Thanksgiving festivities!

Petite Chefs Hands-On Class (Grades 1-3)

It’s time to get ready for one of our favorite feast days of the year. Zebbie Borland has tasty ideas for your Thanksgiving 'kids table' with recipes so good the adults may want to abandon their table! Fruit and Cheese Gobbler is the perfect starter; and you'll get pointers for creating favorite cheese and fruit pairings. Students will make a Turkey-Shaped Bread Bowl with Veggie ‘feathers’ for filling with a yummy dip. And for dessert, we’ll have fun making Handprint Turkey Cookies with finger ‘feathers’.

Hands-On Class

Expand your holiday cookie repertoire and bake along with Mary Cooney and others for our traditional kick-off to cookie baking season! We’ll break into groups and get busy making four different varieties of cookies. Mary will explain all of her secrets for cookie baking success so your cookies look and taste delicious for gift giving and your holiday table. This year’s gems include: Rugelach with Apricot and Pecans; Italian Lemon Crisps, Ricciarelli (Chewy Almond Cookie); and Coconut Thumbprints. Join in for the fun and love of baking! Charcuterie and wine will be served. Everyone will take home a box of all cookie varieties.

Our November lunch class is autumn food at its most flavorful. You’ll want to keep these recipes handy for upcoming holiday gatherings. Chef Carrie adds depth of flavor to classic Butternut Squash Soup, with a hint of saffron and a garnish of pistachios. So much flavor, so little prep—Lemon Za’atar Chicken and Potatoes is a winner, winner chicken dinner with the addicting bold, earthy, bright, and toasty flavor of za’atar spice. It’s all done on a sheet pan for an added bonus. The Sticky Date Pudding with Tahini Caramel is as decadent and warming as it sounds. Wine will be available for purchase by the bottle or glass. This class has an additional date of November 22, 2024. 

Family Night Hands-On Class

Bring a family member or friend to this class and enjoy cooking a timeless American comfort supper together. Mary Cooney’s Meatloaf combines a blend of ground meats, aromatics, and seasonings for a wonderful flavor and texture, and tops it with a savory-sweet glaze. We’ll change an ordinary baked potato into an indulgent family favorite with Twice-Baked Potatoes with a cheesy topping, garnished with bacon and chopped green onions. Fresh spinach is blended with a creamy béchamel sauce for Creamed Spinach. And for dessert, a citrusy Lemon Sheet Cake with Lemon Glaze. Family night classes are designed for two people for one price.

Join us for a fun, hands-on experience creating a beautiful holiday wreath. Jamey Clemens of The Blooming House is back at the Culinary Center for this popular class with two new and exciting wreath designs. The Blooming House is a flower company in Bellbrook that focuses on drying and creating everlasting arrangements using natural elements, some grown on the farm and some sourced from Australia. Prior to class, participants will chose a wreath from one of two different color palettes, Traditional Christmas or Winter Neutral, and will be provided with a box containing all supplies needed to create a holiday treasure to be enjoyed for years to come. Bagels, orange juice, and coffee will be available for snacking.

Traditional European cookie recipes are a treasure to behold. Join Azra Kaurin for this special demonstration class where she’ll explain techniques and creative processes for making three of her favorite cookies. You’re welcome to gather around to watch closely. Nutty, rich, and tender German Linzer Cookies are filled with raspberry jam and dusted with powdered sugar. Slavic Kolachky, with a cream cheese dough, have a melt-in-your mouth consistency and are filled with one of three ingredients—apricot jam, poppyseed, or walnuts. Kourabiedes, Greek almond cookies, are buttery and rich with the addition of subtly sweet, fruity brandy. All of these cookies have unique flavors and different shapes for a beautiful presentation. Everyone will take home the recipes and a half-dozen of each cookie. Soup, sandwiches, and wine will also be served.

The holiday baking season is quickly approaching and both of these sweet breads will add a feeling of tradition and warmth to your Christmas gatherings. Join Chef Katherine Ballein as she demonstrates the process of making Panettone, a sweet, fluffy Italian Christmas cake studded with candied fruits and raisins—dramatic in its cylindrical shape with a domed top. And Stollen, German yeasted fruit bread with candied citrus peel, nuts, and spices, and dusted with a thick coat of confectioners’ sugar. Not only are these breads delicious and festive, they are beautiful and can be made weeks in advance. Savory appetizers and wine will be served in this class.