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. 

Chef Carrie and Peggy are gearing up for the upcoming holiday season, and December is one of our favorite months to celebrate with our Culinary Center friends. You'll want to keep these recipes handy for hosting a lovely dinner party with an elegant touch. The sweet-tart notes and tender texture of pear is complemented with hazelnut for a beautiful Pear Salad with Hazelnut Vinaigrette. Succulent, seasoned Pork Loin is adorned with Balsamic Onions for a rich, savory note. Dessert is a color-rich, sweet and crunchy Cranberry Cookie Tart. This menu will be paired with wine for purchase by the bottle or glass. This class has an additional date of December 20.

This is a great food and wine menu for a cozy night in with good friends. Join Chef Carrie and Teresa Kearney for a charming Midwestern theme. We’ll start with Smoked Oyster Dip, with a distinctive salty, delectable flavor, that's served with crunchy Rye Crackers. Next is a warming White Cheddar Cheese Soup. Thick Pork Chops are stuffed with Ham and Gruyere, rolled in a crumb mixture, baked to golden brown, and plated with a side of Crispy Cabbage with Poppy Seeds. A Cranberry and Port Tart will make a lovely dessert for holiday festivities.

Join George Punter and Chef Carrie for this jubilant event when we pull out all the stops for one of the most celebrated seasons of the year. We’ll toast to auld lang syne as we indulge in a luxurious four-course menu, beginning with the flawless combination of a variety of Caviar and Champagne. The second course of Salt and Pepper Calamari is deliciously crispy and tender with a slight peppery kick. We’ll follow with Lobster Thermidor, a French classic—decadent and rich, perfect for highlighting this bubbly libation. We’ll finish the meal with an elegant Strawberry Champagne Torte.  

Chef Carrie and Peggy are gearing up for the upcoming holiday season, and December is one of our favorite months to celebrate with our Culinary Center friends. You'll want to keep these recipes handy for hosting a lovely dinner party with an elegant touch. The sweet-tart notes and tender texture of pear is complemented with hazelnut for a beautiful Pear Salad with Hazelnut Vinaigrette. Succulent, seasoned Pork Loin is adorned with Balsamic Onions for a rich, savory note. Dessert is a color-rich, sweet and crunchy Cranberry Cookie Tart. This menu will be paired with wine for purchase by the bottle or glass. This class has an additional date of December 20.