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.

Potato Gnocchi: Participation Class

Join Mary Cooney and discover the secrets of of creating potato Gnocchi from scratch! You'll learn two delicious preparations for creating this light, tender Italian classic. You'll make and shape Gnocchi and whip up a vibrant Tomato Sauce for a simple preparation. Mary will show you another way with these little gems as we crisp it up and toss it with fresh, fragrant Basil Pesto Sauce. This menu will be complete with an Italian Salad, a glass of wine, and a sweet ending.

Join dynamic duo Susie and Iván Núñez as they demonstrate how to host the perfect Kentucky Derby party. We'll begin the celebration with two classic party starters—Aunt Mame's Creamy Shrimp Dip and Bourbon-Glazed Cocktail Wieners that capture the essence of Kentucky's favorite spirit. Devilishly Green Deviled Egg Salad, a Southern favorite, is sure to be a conversation starter at your Derby gathering. The star of the show is the legendary Kentucky Hot Brown Sandwich, an open-faced masterpiece created at Louisville's Brown Hotel, featuring roasted turkey, bacon, and a rich Mornay sauce. Dessert is bound to be a hit with Susie and Iván's signature "Derby" dessert, sure to be as impressive as the race itself. This menu will be paired with wine.

Join Azra Kaurin for a demonstration of an elegant Mother's Day brunch that combines Mediterranean flair with Alpine charm. You’ll enjoy a vibrant Spring Salad featuring tender lettuces, delicate shaved asparagus, crisp radishes, green onions, and cucumbers, all tossed with feta cheese and a bright Lemon-Olive Oil Dressing. Portuguese-Style Baked Eggs are nestled in spicy tomato and pepper sauce, crowned with creamy ricotta and fresh herbs. For a unique dessert—Štajerska's beloved Sweet Omelette, a specialty from the Slovenian Alps featuring fresh berries atop a cloud-like cake, tart cranberry jam, and finished with billows of fresh whipped cream. A beautifully colored Rose Water Lemonade, garnished with lemon slices and mint leaves will complement the meal. And buttery Hazelnut Crescent Cookies will be served alongside fresh coffee.

Join Pastry Chef Katherine Ballein for an in-depth exploration of classic French custards. She'll demonstrate making Pastry Cream and Pâte à Choux for Cream Puffs. This velvety pastry cream recipe can also be used to fill eclairs, cakes, cupcakes, and so much more! Every baker needs to know how to make this versatile custard filling. You'll learn the secret for making Lemon Curd and Pâte Brisée for fruit tarts, a luxurious Pot de Crème, a rich baked custard, and classic Crème Anglaise, the versatile vanilla sauce that enhances countless desserts. You'll learn techniques for tempering eggs, achieving ideal consistency, and troubleshooting common custard and pastry challenges. Charcuterie and wine will be included.

Join Mary Cooney for an evening that proves gluten-free dining can be absolutely spectacular! Watch as she creates elegant Crispy Pancetta Cups filled with peppery Arugula, creamy Goat Cheese, Toasted Pine Nuts, and sweet Figs. Next discover a classic Caesar Salad reimagined with gluten-free Croutons and a zesty, creamy Dressing. The main course showcases tender gluten-free Fettuccine plated with fresh Salmon, sweet Caramelized Red Peppers, and Onions in a rich Basil-Garlic Cream Sauce. For a grand finale, marvel at a stunning gluten-free Boston Cream Pie Swiss Roll that rivals any traditional version. This menu will be paired with wine.

Who doesn't love this satisfying food?! In tonight's Supper Club, we'll feature the beloved flavors of Chinese takeout. Relax and savor each thoughtfully prepared course in the company of fellow food enthusiasts with the flavors we crave. Our Culinary staff will take care of every detail and you'll take home the recipes to recreate the dishes at home. Tonight’s Menu: Bok Choy with Ramen Almond Brittle, Ginger-Glazed Baby Back Ribs, Smashed Garlic Cucumbers, and Almond Cookies. Wines will be chosen for this menu by our expert wine educators for purchase by the glass or bottle.

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.