Please help us welcome new chef-instructor, Warwick Scott. Born and raised in Melbourne, Australia, Chef Scott has been cooking professionally since his first apprenticeship at the tender age of sixteen. When he discovered that if he worked on a boat, he could indulge in his two favorite things, cooking and scuba-diving, Chef Scott began working on charter boats and eventually graduated to yachts. As a yacht chef, he's traveled the world and spent a lot of time off the coast of Capri. For this class,he shares some classics from that ancient Riviera resort, including: 

Best-selling cookbook author Chef Virginia Willis returns to our kitchen with her new book, Lighten Up, Y'all, for another evening of her signature charm and delicious cooking. For this class, she shares a menu that's perfect for practically carefree spring entertaining. You'll learn all about:

• Hot Mess Spinach and Feta Dip
• Spring Pea, Leek, and Cauliflower "Couscous"
• Pan-Roasted Asparagus and Mushrooms
• Cider-Braised Pork Loin with Apple-Thyme Jus
• Brown Sugar-Strawberry Shortcakes

We're so pleased to welcome back Chef Christopher Storey.  For his second class in our kitchen, he's celebrating, Louisiana-style, with a Cajun/Creole menu that will include:

• Tasso and Chicken Thigh Piquant over Stone Ground Grits
• Sausage-Stuffed Zucchini with Tasso Gravy
• Classic Shrimp Étouffée