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.

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.

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.

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.