2 SPOTS LEFT! Friday, March 2nd ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Caesar Salad ● Build Your Own Gourmet Burger (Bison and New York strip) with Assorted Cheeses, Lettuces, Veggies and Other Toppings ● Chocolate Crème Brulee  

SOLD OUT! Saturday, March 3rd ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Ratatouille of Vegetables with Crab, Shrimp & Crawfish ● Braised Beef Tenderloin with Mushrooms, Onions & Red Wine ● Bittersweet Chocolate Tart with Toasted Meringue

NEW DATE! - Monday, March 5th ● Mac McBride - Sullivan University ● $45.00 ● "Chick, Chick, Chicken" ● 6:30 - 9:00 pm ● Demonstration Class Chicken is a basic go-to menu selection for most of us and can be prepared in multiple ways. While it seems basic, the perfectly roasted chicken is the true test of a skilled cook's ability. Chicken can be healthy, decadent or the ultimate comfort food based on its preparation. Menu: Perfectly Roasted Chicken with Pan Sauce ● Country Style Braised Chicken ● Creamy Mashed Potatoes ● Spinach & Ricotta Stuffed Chicken Breast with Fresh Tomato Sauce ● Homemade Chicken & Dumplings ● and you will learn how to breakdown a whole chicken (a huge savings to the pocketbook), debone, truss, brine, braise, roast, stuff and sauté.

Wednesday, March 7th Lelia Gentle - DreamCatcher Farm ● $45.00 ● "When Irish Eyes Are Smiling..." ● 6:30 - 9:00 pm ● Demonstration Class The food and cooking of Ireland is steeped in history and heritage and Irish food draws on the wealth of ingredients available from the sea, the land & the moors. Learn about these dishes, deeply rooted in the Irish culture. All eyes will be smiling after this St. Patrick's Day celebration! Menu: Spinach Roulade with Smoked Salmon ● Mixed Greens with Cashel Cheese ● Shepherd's Pie with DreamCatcher Lamb & Guinness ● Irish Soda Bread ● Warm Bread Pudding with Whiskey Sauce

SOLD OUT!  Friday, March 9th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Lobster, Fontina Cheese & White Truffle Mac n Cheese ● Seared Breast of Duck with Blackberry Ginger Glaze ● Over 21 Rattlesnake Malt (Kahula, Bailey's, White Crème de Cocoa)

Saturday, March 10th ● David Moeller - Sullivan University ● $45.00 ● "Basic Stocks & Mother Sauces" 11:30 - 2:00 pm ● Partial Hands On Class A great sauce begins with a great stock. In this class we will be covering how to make basic stocks as well as learn to make the mother sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux and Bechamel Sauce ● Veloute Sauce ● Espagnole Sauce ● Hollandaise Sauce

SOLD OUT!  Saturday, March 10th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: New Orleans Style BBQ Shrimp over Herbed Cheese Grits ● Grilled Chicken Breast & Smoked Bacon Cabonara with Mini Penne Pasta ● Chocolate Coffee Mousse with Marinated Fresh Berries & Ginger Snaps

Tuesday, March 13th ● Luigi Gelsomini - Luigi's Pizzeria & Pasta ● $45.00 ● "Homemade Pizza Pies & Traditional Barese Focaccia Bread" 6:30 - 9:00 pm Partial Hands On Class Have fun while you learn to make pizza dough, rolling and shaping the hand stretched dough until you get the hang of it! Chef Luigi is an expert pizza maker so you don't miss this one! Menu: Neapolitan Pizza - thin crust ● Panzerotto ● Traditional Cheese Calzone ● Stromboli Calzone ● Eggplant Calzone ● Spinach Calzone ● Mini Calzones - perfect for appetizers ● Traditional Barese Focaccia Bread

Wednesday, March 14th ● Lelia Gentle - DreamCatcher Farm ● $65.00 ● "Let's Roll More Sushi" ● 6:30 - 9:00 pm ● Hands On Class This sushi class will offer some new techniques, not covered in the previous class -Introduction to Sushi. In this class we'll make Shrimp & Vegetable Tempuras and use the tempura in Crispy Tempura Rolls. We'll also learn how to reconstitute dried gourd and make Kampyo, which can be used both as a filling for sushi rolls as well as a decorative item. Tamago is a sweetened egg omelet which we'll use both as a filling for Futomaki Rolls as well as a substitute for nori in making sushi rolls. We'll also learn about selecting and cutting fresh fish suitable for sushi-which fish to use and how to handle and store it-and make some Nigeri.

SOLD OUT! Saturday, March 17th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Warm Artichoke Dip with Oven Roasted Garlic & Crispy Pita ● Seared Breast of Chicken with Prosciutto Ham & Parmesan Cream Sauce ● Cherry Pecan Brown Sugar Scones with Chocolate Ice Cream & Caramel

Monday, March 19th ● Josh Moore - Volare ● $45.00 ● "Meet Us at the Cicchetti Bar" ● 6:30 - 9:00 pm ● Demonstration Class Cicchetti (pronounced chi-KET-tee) are small snacks, side dishes or small servings of typical full-course plates, typically served in cicchetti bars in Venice, Italy. Like Spanish tapas, one can make a meal of cicchetti by ordering many different plates. Experience some of these offerings that delight Volare's patrons night after night. Menu: Volare Balsamic Wings (chicken wings in a garlic, soy & balsamic glaze) ● Shrimp & Grits (an Italian twist on a Southern favorite ● Meatball Slyder (petite lamb meatball sandwich with melted provolone, peppers, onions and a green peppercorn demi-glace) ● Arancini -Little Oranges (fried risotto balls filled with mozzarella cheese, peas and shaved prosciutto) ● Prime Burger (grilled ground prime beef, red onion compote, goat cheese & red pepper aioli) ● Bruschetta (oyster mushrooms, goat cheese, roasted peppers & white truffle oil)

Wednesday, March 21st ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 ● "A Tour of Italian Cuisine - Lombardia" ● 6:30 - 9:00 pm Demonstration Class 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. So, 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: Risotto alla Mantovana Con Salsicce ~ sausage risotto ● Costolette alla Milanese ~ pan fried & breaded veal cutlets ● Cavolofiore al Burro ~ baked cauliflower with onions & parsley ● Fritelle Alla Pavese ~ fried dough with sugar . It is tradition to make these for the celebration of San Giuseppe or St. Joseph on March 19.

Saturday, March 24th ● Cathy Webb - Cathy's Designer Cookies ● $50.00 ● "The Cutest Easter Cookies Ever" 10:00 am - 1:00 pm Hands On Class Spring is here and Easter is on its way! Cathy is back so join us and learn to decorate cookies that are so adorable; perfect for your Easter celebration or to use when filling Easter baskets! The class size is limited so each student will receive individual attention while decorating 4 different sugar cookies: a Large Curly Lamb ● a Marbled Easter Egg ● a precious Bunny with Fuzzy Ears ● and last, but not least, a Leafy Carrot. Some of the things you will learn are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies and the sanding technique. She will also share her recipes for Traditional Gingerbread Cookies & Royal Icing. In this class you will learn to master the -wet on wet technique. Visit Cathy's website and you can see some of her cookies: www.cathysdesignercookies.com or visit her on Facebook.

Saturday, March 24th ● Cathy Webb - Cathy's Designer Cookies ● $50.00 ● "Creating & Decorating Panoramic Eggs" 2:00 - 5:00 pm Hands On Class Remember the old fashioned Panoramic Eggs that were nestled in the grass inside of your Easter basket? I remember spending hours peeking into the beautiful eggs, wondering how they were made. And how did they get those little chicks and bunnies inside? They looked so real. In this class, you will learn all the tricks and techniques to making your own beautiful Panoramic Eggs just in time for Easter gift giving. You will learn how to create these sugar eggs as well as the perfect timing for carving them out. You will decorate the inside and outside of your individual egg and learn the technique of sculpting your own little bunnies and chicks to place inside your egg using fondant, creating a lovely Springtime scene. We will also use royal icing to enhance many of the decorations. Each student will take home their completed egg. As a bonus recipe, Cathy will share with class how to make your own "Golden Chocolate Eggs. New Date!

Sunday, March 25th ● Nancy Russman - Chef Instructor & Cookbook Author ● $45.00 ● "International Cooking for Kids" ● 1:30 - 4:00 pm ● ages 9 and up ~ experience is more important than age in this class ● Hands On Class Watching Food Network and working in the kitchen has become a passion for younger and younger home chefs. Many kids begin cooking in pre-school! This class is designed for these kids as well as older kids who want to learn. Working with Chef Nancy and exploring the cuisine of different countries will be a wonderful experience for kids of all ages. Menu: MIDDLE EAST ~ Beef Koftas (Ground Beef) ● Rice & Dal Salad (Rice and Lentil) ● Greek Sesame Walnut Cookies

2 SPOTS LEFT! Tuesdays, March 27th through May 1st ● David Moeller - Sullivan University ● $425.00 for a Six Week course ● "Basic Training 101" ● 6:30 - 9:00 pm ● Hands On Class A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the -whys of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying & deep frying. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week

SOLD OUT! Friday, March 30th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Chicken & Asian noodles with Spicy Peanut Sauce ● Horseradish Dijon Crusted Pork Tenderloin with Sautéed Vegetables & Roasted Potatoes ● Apple & Brie Cheese Tarts with Salted Caramel