The weather is warming up and that means it's time to head outside for some cooking over the coals or gratesl. Let's chat about our favorite foods to kiss with flame, tips and tricks for seasoning, and more. Follow #wfmdish to join the conversation from 6:00 pm - 7:00 pm CST.

FRI. MAY 24 •• 6:30-7:30pm           

Wines of Napa and Sonoma

•• Demonstration

California is quite complex – it's practically its own country when it comes to wine production. California constitutes about 90% of US wine production and if it were a country, would be the 4th leading wine producer behind France, Italy, and Spain. With over 2,800 wineries and 4,600 grape growers, California has more than tripled its wine production in the past 20 years. This class will help familiarize you with the "deeper tracks" of Cali wines and reacclimatize you to the more famous counties of Sonoma and Napa while you taste wines from the respective regions. $19

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SAT. MAY 25 •• 10:30am – 1:30pm

Kids Cook: Grill & Chill Cookout

For ages 10-12

•• Hands-On

It’s time to fire up the grill and chill out with a holiday cookout menu all dressed-up in red, white, and blue. Students learn how to use a grill safely, practice cooking skills, and even a little math (ssh!). Kids and teens will love recreating this menu at home for the whole family. MENU: Sour Cherry Lemonade; Chicken Burgers with Avocado Sauce; Grilled Corn with Cilantro Butter; Red, White, & Blue Fingerling Potato Salad; and Strawberry & Blueberry Shortcakes with Cream. $35

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MON. MAY 27 •• 6:30 – 8:30pm

Beyond Everyday Chicken

•• Demonstration

It’s versatile and healthy, but have you run out of new ideas for making chicken? Join us as we share a few of our favorite chicken recipes that are quick and easy. Students learn how to fabricate a whole chicken into eight pieces as well as basic cooking techniques like marinating, grilling, baking, and sautéing. MENU: Chicken Milanese over Arugula with Capers & Lemon; Indonesian Chicken with Pineapple Rice; Chicken with Leeks & Vermouth Sauce; and Grilled Jerk Chicken & Pineapple Kebabs. $39

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TUES. MAY 28•• 6:30 – 8:30pm

Cooking with Herbs

•• Demonstration

Few things are as evocative as fresh herbs, which manage to be both earthy and elegant at the same time. And for those of us on a perpetual path to better eating, herbs represent a natural way to add nonfat flavor. Trying to cut down on salt? Seeking new ways to boost the flavor of a sauce or dress up a salad? Look no farther than your own garden. We’ll explore the exquisite simplicity of fresh herbs as we offer a primer on the most common herbs used in cooking and look at ways they can utterly transform a dish. You’ll also learn the basics for growing and caring for an herb garden. Students receive one herb to plant in their home garden. MENU: Carrot Soup with Croutons & Basil Oil; Butter Lettuce & Avocado Salad with Spring Herbs & Fresh Chèvre; Chicken with Tarragon Sauce; Ancho Chile Grilled Shrimp & Grass-Fed Beef with 3-Herb Chimichurri Sauce; and Lemon-Thyme Madeleines. $45

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WED. MAY 29 •• 6-9pm

Homemade Pasta & Sauces

•• Hands-On
If you haven’t got an Italian mamma to teach you how to make pasta at home, join us for a hands-on experience of the process! Making your own pasta is deeply satisfying, surprisingly easy, and the results are delectable. Students learn the techniques for making a basic pasta dough; using a pasta machine to roll and cut fettuccini, pappardelle, and pasta sheets for ravioli; cutting and filling ravioli; making and shaping gnocchi; and preparing pasta sauces. At the end of class, we’ll sit down to an Italian pasta feast. Students leave with the skills and recipes to make these Italian classics at home. Wines from Italy will be served. MENU: Fettuccini with Prosciutto, Cream, & Nutmeg; Spinach & Ricotta Gnocchi with Rustic Tomato Sauce; Pumpkin Ravioli with Sage-Brown Butter Sauce; and Pappardelle with Bolognese. $59

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THUR. MAY 30•• 6:30 – 8:30pm

Appetite For Asia: Japan

•• Demonstration
It’s easy to think of refined and subtle sushi when you think of Japanese cuisine. But when it comes to home cooking, more likely you’ll find curried beef—a staple comfort food drawn on the ancient influence of India! Irresistibly crispy Pork Tonkatsu is the schnitzel of Japan, and stir-fried Yakisoba, derived from a wildly popular Chinese street food, is the resourceful home-cook’s dream, making use of any delicious odds and ends you might have in the fridge. MENU: Beef Curry Rice, Seafood and Vegetable Yakisoba; Pork Tonkatsu with Cucumber Salad; Vanilla Flavored Sweet Potato & Oranges; and Green Bean Salad with Tofu Dressing (BONUS). $40

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Cool, crisp whites, reds to pair with your favorite steak - wine is made for summer food. Join us as we chat about pairing wines with both weather and favorite summer foods. Follow #wfmwine to join the conversation from 7:00 pm - 8:00 pm CST.

FRI. MAY 31 •• 6 - 9pm

DATE NIGHT: Romance in Roma!                                                                       

•• Hands-On
The Eternal City of Rome has scores of beautiful romantic lanes, restaurants, and parks, and wandering away from the floodlit piazzas through the small medieval lanes to discover a tucked-away trattoria is one of Rome’s true pleasures. During the Renaissance, Rome became well known as a centre of haute cuisine, and today the city is home to numerous formidable Italian dishes. In this class, couples explore the enchanting cuisine of this historic city as they spend a memorable night out cooking and dining together. MENU: Carciofi alla Romana (Roman-Style Artichokes); Spaghetti Carbonara; Asparagus with Prosciutto & Pecorino; Semolina Gnocchi; and Zuppa Inglese (Italian Trifle). $120 per couple

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