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.

Tonight’s Wednesday Night Supper Club is a soulful celebration of southern favorites. Our four-course dining experience pays homage to the rich culinary heritage of both North and South Carolina, where food, family and tradition is paramount. Relax and savor each thoughtfully prepared course in the company of fellow food enthusiasts while our culinary team brings the warmth of Carolina hospitality to your table. Tonight’s Menu: Pimento Cheese Grits with Salsa and Chips, Hoppin’ John Salad with Hot Bacon Vinaigrette, Low Country Chicken Stew, and Banana Pudding. Wines will be chosen by our expert wine educators for purchase by the glass or bottle.

What a grand evening this will be with Chef Carrie Walters and George Punter celebrating authentic Parisian bistro cuisine and French wines. We’ll kick off the evening with a great pairing for briny fresh Oysters with palate-awakening Mignonette Sauce. Second, a quintessential dish—Frisée aux Lardons. Crisp, delicate greens tossed in warm Bacon Vinaigrette and topped with a perfectly Poached Egg. Who doesn’t love Steak au Poivre? DLM Natural Beef will be encrusted with cracked peppercorns and finished with a rich Cognac Cream Sauce. Chef will pair this fabulous dish with golden, crispy Pommes Frites. Complete your Parisian experience with Grand Marnier Crème Brûlée, delicate custard infused with orange liqueur and topped with perfectly caramelized sugar crust.

Potato Gnocchi: Participation Class

Join Mary Cooney and discover the secrets of of creating potato Gnocchi from scratch! You'll learn two delicious preparations for creating this light, tender Italian classic. You'll make and shape Gnocchi and whip up a vibrant Tomato Sauce for a simple preparation. Mary will show you another way with these little gems as we crisp it up and toss it with fresh, fragrant Basil Pesto Sauce. This menu will be complete with an Italian Salad, a glass of wine, and a sweet ending.

Join dynamic duo Susie and Iván Núñez as they demonstrate how to host the perfect Kentucky Derby party. We'll begin the celebration with two classic party starters—Aunt Mame's Creamy Shrimp Dip and Bourbon-Glazed Cocktail Wieners that capture the essence of Kentucky's favorite spirit. Devilishly Green Deviled Egg Salad, a Southern favorite, is sure to be a conversation starter at your Derby gathering. The star of the show is the legendary Kentucky Hot Brown Sandwich, an open-faced masterpiece created at Louisville's Brown Hotel, featuring roasted turkey, bacon, and a rich Mornay sauce. Dessert is bound to be a hit with Susie and Iván's signature "Derby" dessert, sure to be as impressive as the race itself. This menu will be paired with wine.

Join Azra Kaurin for a demonstration of an elegant Mother's Day brunch that combines Mediterranean flair with Alpine charm. You’ll enjoy a vibrant Spring Salad featuring tender lettuces, delicate shaved asparagus, crisp radishes, green onions, and cucumbers, all tossed with feta cheese and a bright Lemon-Olive Oil Dressing. Portuguese-Style Baked Eggs are nestled in spicy tomato and pepper sauce, crowned with creamy ricotta and fresh herbs. For a unique dessert—Štajerska's beloved Sweet Omelette, a specialty from the Slovenian Alps featuring fresh berries atop a cloud-like cake, tart cranberry jam, and finished with billows of fresh whipped cream. A beautifully colored Rose Water Lemonade, garnished with lemon slices and mint leaves will complement the meal. And buttery Hazelnut Crescent Cookies will be served alongside fresh coffee.

Join Pastry Chef Katherine Ballein for an in-depth exploration of classic French custards. She'll demonstrate making Pastry Cream and Pâte à Choux for Cream Puffs. This velvety pastry cream recipe can also be used to fill eclairs, cakes, cupcakes, and so much more! Every baker needs to know how to make this versatile custard filling. You'll learn the secret for making Lemon Curd and Pâte Brisée for fruit tarts, a luxurious Pot de Crème, a rich baked custard, and classic Crème Anglaise, the versatile vanilla sauce that enhances countless desserts. You'll learn techniques for tempering eggs, achieving ideal consistency, and troubleshooting common custard and pastry challenges. Charcuterie and wine will be included.