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.

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.

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.

This will be a fun discovery class exploring hidden gems of a few Italian wines. Chef Carrie Walters will choose the perfect courses for Teresa Kearney’s less familiar wine choices. A traditional Italian soup, Minestrone will be enhanced for the season with bright spring vegetables. You’ll enjoy Insalata di Frutti di Mare, a fresh Italian seafood salad. An entrée of expertly prepared Braciole, tender rolled beef stuffed with herbs, garlic, and cheese, plated with tender Pappardelle. And for dessert, a light and citrusy finish—Lemon Ricotta Cake. 

Join Chef Carrie Walters and Peggy for a flavorful menu of Thai flavors. Takeout will never taste the same after tasting Chef Carrie's version of these scrumptious dishes. Succulent Chicken Satay Skewers, grilled to perfection and served with an addicting homemade Peanut Sauce, will have guests asking what is in this!? Thai Beef Salad is so tasty with tender sliced beef tossed with fresh herbs, crisp vegetables, and bright citrus-chili dressing. We’ll end today’s lunch with a Saigon Sundae, a creative fusion of Vietnamese coffee and traditional ice cream sundae elements. Wine will be available by the glass or bottle.

Join Azra Kaurin for an evening celebrating the rich culinary traditions of Bosnia. We’ll begin with Begova Corba, an elegant chicken soup with root vegetables, and okra, and finished with sour cream, eggs, and lemon juice. Sarena Dolma is a colorful array of tomatoes, zucchini, onions, peppers, eggplant, and cabbage with seasoned ground beef and rice, baked in tomato sauce, and served with Somun, a flatbread similar to pita. You’ll enjoy Burek, the beloved spiral-shaped meat pie encased in delicate phyllo dough, served alongside Coban Salad, finely chopped vegetables, dressed with vinegar, olive oil, and feta. For a sweet ending, Tufahija—spice-poached apples filled with with ground walnuts, whipped cream, and drizzled with sweet syrup. We’ll serve it with Bosnian Coffee, similar to Turkish, for a perfect ending to this feast. 

Join Chef Carrie Walters and George Punter for an elegant Japanese-inspired culinary evening featuring sake wine. If you love sake, or if you’re new to the experience, this evening will provide an educational and delicious adventure. This is a wonderful menu for the spring season with light, full-flavored dishes. We’ll start with luxurious Caviar Canapes and follow with Shrimp and Cucumber Ceviche. The next course will be Steamed Fish with Ginger; and a surprise dish—'Unconventional’ Sushi Rolls.

Join us in welcoming the start of summer in a spectacular way with our annual Lobstermania celebration! Our lobster fishermen and women friends from the beautiful state of Maine, Curt and Michelle Brown, not only bring boatloads of fresh Maine lobster, but also share their knowledge and stories with this informative class featuring one of the most celebrated crustaceans in the culinary world! Chef Carrie's menu for this evening includes: Lobster Hushpuppies, Lobster Roll Sliders, Lobster Macaroni and Cheese, and a traditional east coast dessert—Blueberry Cobbler. This menu will be paired with wine and beer.