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

Zebbie Borland will walk young chefs through these family favorites. Students will learn to make crispy Oven-Fried Chicken soaked in seasoned buttermilk to keep the chicken moist and juicy on the inside, and a cornflake crust guarantees it will be crunchy on the outside. You'll make the cheesiest Macaroni & Cheese. And for dessert you'll make yummy Strawberry Shortcake with light and fluffy biscuits and sweetened whipped cream.

Join us for tonight’s Wednesday Night Supper Club and experience the vibrant flavors of Thai cuisine. You'll enjoy a four-course menu with the complex and harmonious tastes of these dishes where each course balances elements of sweet, sour, salty, and spicy. Relax and savor each dish in the company of fellow food enthusiasts while our culinary team handles every detail. Tonight’s Menu: Tom Yum Gai, Chicken Larb, Spicy Basil Beef, and Black Rice Pudding with Coconut and Mango. Wines will be chosen for this menu by our expert wine educators for purchase by the glass or bottle.

Petite Chefs' (grades 1-3) Hands-On Class

Join this class with Zebbie Borland and learn how to make Homemade Soft Pretzels! You’ll shape, twist, and press the dough into shape, sprinkle with pretzel salt, and bake until they are deep golden brown. We’ll make Personal Pizzas with the toppings you love. For a sweet treat, Chocolate Crinkle Cookies that puff and crack when they’re baking!

Join Chef Carrie Walters and Peggy for a taste of Italy. We’ll start with a loaded Italian Garbage Salad—a colorful medley of crisp lettuce, cured meats, crisp vegetables, and Italian cheese in a zesty Italian Vinaigrette, making it a great entrée salad! The pasta dish is easy enough for family weeknight dinner, yet decadent enough for company. Sausage, Cream, and Saffron Pasta features a rich cream sauce kissed with saffron and satisfying with spicy Italian sausage. We’ll finish with a clever twist on the classic Italian Cannoli with an addictive Cannoli Dip. It’s delicious with a variety of dippers, like fresh fruit, cookies, broken cannoli shells—use your imagination! Wine will be available for purchase by the glass or bottle.

Couples’ Class

We’re welcoming spring with the bright flavors and ingredients of the season! Mary Cooney will prepare succulent Shrimp with an olive oil, garlic, and herbs marinade, grill it for a smokey char, and serve it with a creamy, citrusy Aioli Sauce. Spring Baby Spinach Salad will be dressed in a Lemon Vinaigrette and sprinkled with Parmesan Crisps. Pasta is cooked to al dente, combined with fresh Spring Vegetables, and tossed in a Butter-Basil-Lemon Sauce. We'll serve it alongside Prosciutto-Wrapped Chicken Breasts stuffed with a creamy Boursin Cheese Filling and baked to perfection. Dessert is a heavenly Lemon-Drenched Cream Cake. This menu will be paired with wine.

Join us to experience the aromatic spices and bold flavors of Morocco as Katherine Ballein demonstrates a complete Moroccan menu. We'll start with a Moroccan Mezze staple—Zaalouk, a smoky dip of tomatoes and eggplant. Enjoy a shaved Fennel and Pistachio Salad, dressed in an incredible spice-forward Yogurt Dressing. The main course features Spiced Lamb Cakes with Pearl Couscous, showcasing the complexity of seasonings. For a sweet ending, Meskouta is a fragrant orange cake that perfectly embodies Morocco's love of citrus desserts. This menu will be paired with wine.

Join Harriet Argue to discover the delicious, health-promoting cuisine of Ikaria, the remarkable Greek island known as one of the world's Blue Zones where people regularly live into their 90s and beyond. Harriet will demonstrate how to prepare dishes that reflect the island's culinary traditions. We'll start with Zucchini Fritters served with a tangy Yogurt Sauce. Succulent Branzino (Mediterranean Sea Bass) will be roasted with fresh Herbs, and drizzled with a bright, creamy Lemon Sauce, and Zucchini, Potatoes, Onions, and Eggplant will be roasted alongside for a lightly crisp, tender, and caramelized result. A refreshing Lemon Yogurt Cake will finish this simply delicious, uncomplicated, nutritious meal. This menu will be served with wine.

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.