Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Access the WINTER 2014 Schedule here.

* Hands On Class * David Moeller - Sullivan University * $90.00 for two  Menu: Lobster Bisque * Seared Salmon with Orange Ginger Glaze, Couscous & Sautéed Vegetables * Apple & Brie Cheese Turnovers with Salted Caramel

Tuesday, March 11th * 6:30 - 9:00 pm * "Fowl Play" * Demonstration Class * Lelia Gentle - DreamCatcher Farm * $45.00  Chicken is a basic "go to" menu selection for most of us and can be prepared in multiple ways. We all know it's more economical to use whole chicken, but do we all know how to cut one up, truss it, brine it or roast it so it is still moist & tender?  While it seems basic, the perfectly roasted chicken is the true test of a skilled cook's ability. After this class, you will know all the secrets.  Menu: Herb & Garlic Roasted Chicken served with Carrot Soufflé * Real Fried Chicken served with Homemade Mac n' Cheese * Chicken Wellington stuffed with Gorgonzola Cheese served with Sautéed Sesame Green Beans

Thursday, March 13th * 11:30 - 2:00 pm * "Simply Potatoes" * Demonstration Class * Lelia Gentle - DreamCatcher Farm * $45.00  Russets, Yukon Golds, New Potatoes, White Potatoes or Red Potatoe - mashed or riced?  Which ones do we use for which dishes?  Here's a primer on everything you need to know to select the perfect potato and the perfect potato recipe.  Menu: Potato Leek Soup * Potato Crusted Cod * Boursin Mashed Potatoes * Potatoes Dauphinoise * Light, Fluffy Potato Rolls...YUM!!

Thursday, March 13th * 6:30 - 9:00 pm * "Arrivederci' Winter ~ Ciao Spring" * Demonstration Class * Josh Moore - Volare * $55.00  The spring season is full of transformations. The temperature rises to a more bearable degree, opposing Mother Nature's last few months of freezing surroundings. The leaves we saw fall and flowers we saw wilt are now budding into lush, green, picture perfect plants. Aside from the weather's transformations that occur in the spring season, we are transforming our lives, too. Ciao, Spring!Menu:  Insalata Di Pera ~ spring mix, fresh pears, roasted fennel, candied almonds & goat cheese finished with a blood orange vinaigrette * Seared Scallops over Homemade Taglioline Pasta served in a Dijon Cream Sauce with Capers, Roasted Tomatoes & Fresh Thyme * Slow Braised Certified Angus Beef Short Rib in a Rich Sauce of Tomatoes, Veal Glace & Mirepoix * Italian Zeppole ~ assorted Italian Fried Doughnuts

SOLD OUT! Saturday, March 15th * 6:30 - 8:30 pm * "Date Night"  * Hands On Class * Mike Cunha - Sullivan University & Limestone * $90.00 for two Menu: Seafood Pot Pie with Flaky Pastry Crust * Braised Beef Tenderloin with Mushroom, Artichoke & Red Wine * Chocolate Chip Cookies with Vanilla Ice Cream & Bourbon Caramel Flambé

Tuesday, March 18th * 6:30 - 9:00 pm * "A Tour of Italy - Lombardia" * Demonstration Class * Sandra Gugliotta - Dining Elegance Caterers * $50.00 We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the third of a series of monthly classes exploring the different regions of Italy! The largest and most well known city of the region is Milano, the fashion capital of the world. As for foods in the region, there is nothing that is specifically considered. What might be very typical in Milano (their yellow rice) is not considered in Mantova for example or the polenta with sparrows that is very typical in Bergamo will turn off someone from Cremona. Therefore, there is a varied cuisine throughout the region, which is more typical of different cities throughout. If one wanted to pull something together, rice would be used more than pasta in the region and used with heavy cream. The people of the region have garnished the nickname of "Frettolosi" or people in a rush with no time to sit & eat and as a reflection, much of the food served in the region is an all in one type preparation or very simple. Menu: Trio of Risotto ~ Rise e Zucca ~ butternut squash risotto, Risotto alla Milanese ~ Milanoilano style risotto, Risotto Verde ~ green risotto * Brasato ~ slow cooked beef * Crema di Mascarpone con Frutta di Bosco ~ mascarpone cream with berries

SOLD OUT! Saturday, March 22nd * 6:30 - 8:30 pm * "Date Night" * Hands On Class * Mike Cunha - Sullivan University & Limestone * $90.00 for two Menu: Duck Confit Filled Crepes with Mushroom Veloute * Filet of Salmon en Papillote with Julienne Vegetables * Chocolate Orange Cheesecake with Orange Marmalade Cream

Thursday, March 27th * 6:30 - 9:00 pm * "Soft & Chewy Bagels and Pretzels" * Partial Hands On Class * Barbara Turner - Sullivan University * $55.00 What makes bagels & pretzels similar? The soft & chewy interior and shiny crust; they lend themselves to both savory & sweet applications. Take a turn at making these wonderful treats and enjoy them fresh from the oven. Menu: Both Sweet & Savory Bagels served with Lox & Cream Cheese * Dill Cucumber Spread * Both Sweet & Savory Pretzels with Different Toppings

SOLD OUT! Friday, March 28th * 6:30 - 8:30 pm * "Date Night"

* Hands On Class * David Moeller - Sullivan University * $90.00 for two Menu: Risotto with Lobster, Saffron & Romano Cheese * Pork Loin Chops Etoufee * Cherries Flambé on Shortcakes with Ice Cream