SOLD OUT!  Friday, February 21st ● 6:30 - 8:30 pm ● "Date Night" * Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: French Onion Soup ● Chicken Breast Roulade with Spinach, Italian Sausage & Cheese with Roasted Garlic Sauce & Sautéed Vegetables ● Bourbon Pecan Tarts with Ice Cream

Saturday, February 22nd ● 11:30 - 2:00 pm ● "Basic Stock & Mother Sauces" ● Partial Hands On Class ● David Moeller - Sullivan University ● $55.00   A great sauce begins with a great stock. This class will teach you the basics of making stocks from scratch as well as using these stocks to make the "mother" sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux ● Béchamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Béarnaise ● Mornay ● Hunter Sauce ● Supreme Sauce

SOLD OUT!  Saturday, February 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Savory Goat Cheese & Spinach Cheesecake ● Filet of Salmon Stuffed with Roasted Vegetables & Shrimp ● Warm Bananas Foster with Ice Cream on Buttermilk Biscuits

Monday, February 24th ● 6:30 - 9:00 pm ● "N'Awlins Mardi Gras Feast" ● Demonstration Class ● Lelia Gentle -DreamCatcher Farm ● $45.00 The two things you need to know to make a good gumbo are how to make a proper roux as well as a good basic stock. In addition, Cajun or Creole cooking uses a unique blend of spices & herbs to achieve its unique flavor.  Menu: Louisiana Seafood Gumbo rich with fish, shrimp & oysters ● Chicken Etoufee ● Red Beans & Rice ● N'Awlins Bread Pudding with Bourbon Sauce

Tuesday, February 25th ● 6:30 - 9:00 pm ● "A Tour of Italy - Liguria" ● 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 second of a series of monthly classes exploring the different regions of Italy!  This small region of Italy is made up of a very proud people which will use only what is available to them from their own little region. Since the region cannot grow rice, they ignore it in their cuisine. Since they do not have milk cows, they refrain from using butters and milks in their dishes - using olive oil in their desserts. Located on the sea, they do have a varied diet of fish. Soups with various vegetables and greens are also very common in this region. They will eat rabbit in their diets and they also have lamb, veal and tripe available to them. The most recognizable city in this region would be the port city of Genova. This is also the home of the beautiful coastal area known as The Italian Riviera. Menu: Mitili Ripieni Alla Spezzina ~ stuffed mussels spezia style ● Torta di Acciughe ~ anchovy pie ● Insalata di Bollito ~ boiled beef salad ● Fagiolini Alla Genovese ~ Genova style green beans ● Torta Di Mandorle ~ almond torte

Thursday, February 27th ● 6:30 - 9:00 pm ● "Who Put the O in Doughnuts?" ● Partial Hands On ● Barbara Turner-Seelbach  - Sullivan University ● $55.00  A doughnut or donut is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack. The two most common types are the ring doughnut  and the filled doughnut - which is injected with fruit preserves, cream, custard, or other sweet fillings...  You must agree, fresh & hot are the best!  Menu: Yeast Glazed Doughnuts ● Chocolate Cake Doughnut ● Jelly Filled Doughnut ● Apple Fritter

SOLD OUT!  Friday, February 28th * 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Wilted Spinach Salad with Goat Cheese, Pears, Spiced Pecans & Warm Bacon Dressing ● Beef Tenderloin with Mushroom Ragout, Herbs & Roasted Root Vegetables ● Crepes Suzette with Chantilly Cream