Technique & Fundamentals

In this class you will learn to cut:'- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces)
- A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock)

- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce

Celebrate the flavors of autumn with our Fall Harvest Dinner, a seasonal feast that brings together rich, warm dishes perfect for the cooler weather. This cozy, hands-on dining experience will […]

Family Brunch Cooking Class: Southern Fried Chicken & Waffles Start your day the delicious way with a family brunch cooking class that’s all about Southern comfort and sweet treats! Perfect […]

- Cheese Plate assorted cheses from the to complement the wines- Brownies (dark, milk, and white chocolate)
- Simple Tomato Basil Soup to help fill you up and soak up some of the wine
- Learn All About the Noble Grapes (riesling, sauvignon blanc, chardonnay, pinot noir, merlot, cabernet sauvignon, and syrah/shiraz)

- Lamb Chops(herb-crusted)

- Leg of Lamb

- Stewed Lamb

- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)