Couples' Class

Enjoy this afternoon with an Italian-inspired menu perfect for sharing with that special someone. An elegant appetizer of delicate Puff Pastry Tartlets topped with sautéed Cremini Mushrooms and Mascarpone Cheese is a decadent starter. A stunning winter salad combines marinated sweet Roasted Beets, bright Oranges, tangy Feta, crisp Red Onion, and toasted Walnuts atop delicate Mixed Greens. Stuffed Pork Tenderloin with a rich Marsala Wine Sauce will be plated with Browned Butter Roasted Cauliflower. We’ll finish with the amazing combination of Chocolate and Almond in an Upside-Down Cake. This menu will be paired with wine.

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

It may be cold outside, but our Culinary Center kitchen is warm and cozy. Come in and shake off the chill with Zebbie Borland as you join her to make a hearty Loaded Baked Potato Soup with all the flavors we love. You’ll also enjoy creating a darling Teddy Bear-shaped Homemade Yeast Bread, adorable to look at and scrumptious to eat slathered with Honey Butter. 

Join Tom Perry for a vibrant evening exploring the distinctive flavors of Mexico's Sonoran Desert. We'll get started with tasty Jalapeño Poppers before diving into marinated and grilled Chicken and Steak Quesadillas with Refritos and melted Chihuahua Cheese folded into both Flour and Corn Tortillas, and garnished with fresh Chipotle Salsa, Guacamole, Sour Cream, and bright Lime Juice. Alongside will be a thick and creamy Roasted Poblano Pepper Potato Soup. A Winter Salad of Grapefruit, Avocado, and crisp Romaine dressed in Green Goddess Dressing will be refreshing dish. And for dessert, a layered Brownie with Raspberries, Whipped Cream, and a drizzle of Raspberry Coulis. This menu will be paired with your choice of wine or beer. 

Embrace the season with Chef Carrie Walters and George Punter as they present a food and wine menu designed to chase away winter’s chill. There’s nothing better than sharing a comforting meal perfectly paired with robust reds. We’ll begin the warm-up with a silky Leek and Potato Soup (for the soul). Next, you’ll savor a rustic dish of savory Sausage and Lentils with a luxurious touch of tangy Mustard Crème Fraiche. Fork-tender Onion and Carrot Glazed Brisket will be nestled with creamy Boursin Mashed Potatoes. And for a decadent finishing touch, velvety Salted Chocolate Pudding.

Join Susie and Iván Núñez as they showcase the vibrant cuisine of Puerto Rico. You’ll whet your appetite with refreshing Avocado Soup garnished with Succulent Shrimp, followed by a fresh Spinach and Tomato Salad that provides the perfect precursor for moist, tender Roasted Pork Loin infused with traditional Puerto Rican seasonings for layers of flavor. Learn the technique for making perfectly crispy Tostones—twice-fried green plantains that are a beloved staple of Puerto Rican cuisine. Complete your Caribbean journey with light and tropical Coconut-Pineapple Mousse that captures the island's sweet essence. This menu will be paired with wine.

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

Join Zebbie Borland for this class in which all the recipes are from America’s Test Kitchen Complete Baking Book for Young Chefs. Zebbie loves using this book for reference and all the recipes are kid-approved! You’ll roll out a delicious yeast dough for Cinnamon Rolls, fill it with yummy sweet cinnamon filling, shape, bake them to golden brown, and drizzle with a sweet glaze. Tear-and-Share Pepperoni Pizza Rolls will become your favorite snack! And for a luscious dessert, we’ll make Chocolate Cupcakes with Nutella Frosting!

Join Mary Cooney for a lovely evening of timeless European flavors perfect for a night out with a friend. You'll enjoy fine dining from appetizer through dessert beginning with Prosciutto Bites—tender pizza dough wrapped in paper-thin prosciutto, brushed with Vera Jane's Extra-Virgin Olive Oil, and finished with cracked black pepper and aged Parmesan cheese. The rustic comfort of Tuscan Kale and Potato Soup will be followed by succulent Provençal Chicken Thighs in a rich White Wine Sauce, and served over creamy Polenta. Elegant Strawberry Panna Cotta is topped with Balsamic-Kissed Strawberries for a perfect balance of sweet and tangy flavors. This menu will be paired with wine.

Family Night Participation Class

Learning to make something as simple as Flour Tortillas can make all the difference in the outcome of the dish, and also makes for a fun family project. Join Mary Cooney in the kitchen to create scratch-made Flour Tortillas for Grilled Chicken Street Tacos with accompanying sides to make this a taco fiesta! We’ll brighten up Mexican Crema with fragrant Lime Juice, and make creamy Guacamole for an amazing result. For a sweet finish, we’ll create a classic classic Tres Leches Cake—delicate sponge cake soaked in a sweet milk mixture, and crowned with a cloud of whipped cream and berries. Registration is for two people.

Participation Class

You’ll master the traditional technique for making and shaping fresh pasta into little shells for creating Cavatelli (meaning “little hollows” in Italian). Two sauce recipes will give you options for totally different taste profiles. Mary Cooney will walk you through her incredible Bolognese Sauce—a  slow-simmered, hearty ragù for getting trapped in the little shells. A delightfully delicate Browned Butter Sauce is brightened with fresh lemon and aromatic sage for tossing with al dente Cavatelli. This menu will be complete with an Italian Salad and Gelato.

Tonight’s culinary journey with Chef Carrie Walters and George Punter will transport you to the Southern Rhône Valley where exquisite French food and wine are paramount. Elegant white and red wines will highlight fabulous courses. Perfectly crisped duck skin and tender meat will rest atop fresh field greens for a Crispy Duck Confit Salad. Rich and savory Lamb Ragù with Olives is slow-cooked until tender and enriched with briny olives, capturing the essence of Provençal cooking. The classic refined preparation of finely chopped mushrooms, shallots, and herbs add deep flavor to Mushroom Duxelles with Prime Beef. And for a grand ending, a thoughtfully curated selection of French Cheeses and Chocolates.