| |  | Looking for healthy dinners that can be made quickly? Choose seafood for a fast, low-calorie answer to the daily dilemma, "What's for supper?" |  |
|
| | | Tuesday, April 28 - 6:30PM Chef Christopher Storey
A Cajun-Creole Bayou Celebration - $45 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
|
Thursday, April 30 - 6:30PM Culinary Director, Damon Lee Fowler
 Spring Sunday Dinner, Italian Style - $45
Our Southern born-and-bred culinary director thinks there's nothing like a long, lazy Sunday afternoon spent at the table, sharing wonderful food and laughter with family and friends. Imagine his delight in finding that Italians feel exactly the same way. For this class, he shares some mostly make-ahead favorites that keep the cook at the table. - Pasta with Spring Onions and Pancetta (with make-ahead tips)
- Roast Leg of Lamb with Red Wine and Herbs (put it in the marinade and forget it)
- Asparagus Braised in Lemon Butter
- Simple but refreshing and rich-tasting Strawberries in Grappa and Honey
|
Thursday, May 7 - 6:30PM Chef/Author Jennifer Booker
Field Peas to Foie Gras,
Celebrating Mother's Day - $45
Since Chef Jennifer's first class with us comes just before Mother's Day, she's sharing some of her own favorites for celebrating our Mothers with a beautiful menu that can be served as a brunch, luncheon, or supper. You'll learn how to make:
- Two refreshing beverages to welcome brunch guests: Lavender Lemonade and Strawberry Sparkler
- Classic Scotch Eggs with Tarragon Mustard
- Hickory Smoked Chicken Croquets with Warm Berry Compote
- Black-Eyed Pea Salad with Champagne Vinaigrette
- Apple, Peach & Pecan Galette with Chantilly Cream
|
Tuesday, May 12 - 6:30PM Chef Nick Mueller
Chef's Challenge - $45
We used to call this "stump the chef" but we've yet to stump Chef Nick Mueller. If you've never taken one of these classes, this is a great opportunity to see a talented cook literally think on his feet. Chef Nick won't know what he's going to cook until we uncover the basket at 6:30PM. He will get only one trip to the grocery store for provisions beyond what he finds in the basket or in our pantry cabinets. We're always amazed at how quickly his imagination conjures a delicious and beautiful meal. We'll take notes and format recipes for you; you'll sit back, learn, and savor his on-the-spot creations.
|
| | | | Add some healthy eating to your repertoire by putting bold colors on your plate. |
| | | | | |
