Stores » Texas » Lamar Culinary Center
Culinary Center Calendar
Wednesday, July 1
Knife Skills
6:00pm-9:00pm $65
HANDS-ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Our small class size offers a great deal of one-on-one instruction.Thursday, July 2 or Friday, July 3
Date Night: Americana
6:30pm-9:00pm $145 per couple
HANDS-ON
Culinary Center Staff
Share the kitchen with your significant other while learning to create this delicious, romantic meal together. Menu: Wedge Salad with Buttermilk Dressing, Bacon and Blue Cheese Crumbles; Crispy Snapper with Crab Meat and Lemon-Garlic Butter Sauce; Salt-Roasted New Potatoes with Herbs; Strawberry Shortcake with Griddled Pound Cake. $145
Monday, July 6th through Friday, July 10th
Kids Cooking Camp (Ages 8 to 12)
10:00 - 11:30 am $150 for the 5-Day Session
HANDS-ON
Culinary Center Staff
For the budding chef in your family, this five-day cooking camp for kids age 8 to 12 teaches them to cook simple yet sophisticated menus that they can recreate at home. Building on skills from each class, they will learn about choosing ingredients, the basics of knife skills, menu planning and organizing prep work, and how to work cleanly and safely in the kitchen. Above all, they will see how fun it is to create their own culinary masterpieces in the kitchen.
Day One: Breakfast Foods
Hearty Pancakes with Blackberry Syrup; Maple Almond Granola; and Blueberry Muffins
Day Two: After-School Snacks
Gazpacho Salsa with Baked Pita Chips;
Day Three: Sweet Treats
Peanut Butter Cookies; Chocolate Chip Oatmeal Cookies; Fruit Salad with Mint and Honey; and Frozen Chocolate Bananas
Day Four: Pack Your Own Lunch
Greek Pasta Salad with Chicken; Pizza Quesadillas; and Almond Butter and Apple Pitas
Day Five: Family Dinner
Mixed Green Salad with Vinaigrette; Herb Roasted Chicken with
Friday, July 10th
Girls' Night Out: Fresh and Easy Weeknight Menus
6:30pm-9:00pm $65
HANDS-ON
Michael Wake, Whole Foods Market Team Member
Jordan Russell, Chef Instructor
Bring your closest girlfriends for a fun night of cooking in our kitchen. The only boys allowed in this class are our instructors, Jordan and Michael, and the best part is they wash your dishes! Menu: Smoky Hot Ginger Chicken Stir-Fry; Open-Face Grilled Eggplant Sandwiches; Lemony Broccoli and Chickpea Rigatoni; Watermelon Salad with Grilled Shrimp and Local Feta. $65
Saturday, July 11th
Knife Skills
10:00am-1:00pm $65
HANDS-ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Our small class size offers a great deal of one-on-one instruction. $65
Saturday, July 11th
Desserts For Entertaining
3:00pm-5:30pm $65
HANDS-ON
Summer Pruett-Gosnay, Pastry Chef and Owner of Stardust Pastry
Looking for show-stopping desserts for your next dinner party? Join us for hands-on instruction of classic and impressive options that will wow your guests. Menu: Fail-Proof Chocolate Soufflé; Bananas Foster with Rum Sauce; Crepes Suzette. $65
Saturday, July 11
Winemaker Dinner Series: McPherson Cellars
6:30pm-8:30pm $55
Kim McPherson, Owner and Winemaker of McPherson Cellars
In 2000, McPherson Cellars was created to honor winemaker Kim McPherson’s father, Dr. Clinton “Doc” McPherson, a founder of the modern Texas wine industry. The winemaker’s focus is Rhone varietals with a belief of “planting to the land” and our menu pairs delightfully with these wines. Menu: Frisée, Poached Egg and Lardon in Warm Bacon Vinaigrette; French Onion Soup; Roasted Chicken with Wild Mushroom Ragout Over Sautéed Spinach; Texas Grass Fed Top Sirloin and French Fries; Meyer Lemon Tart with Crème Chantilly. $55
Monday, July 13th through Friday, July 17th
Teens Cooking Camp (Ages 13 to 17)
10:00 am - 12:00 pm $200 for the 5-Day Session
HANDS-ON
Culinary Center Staff
For the next celebrity chef in your family, this five-day cooking camp for teenagers from 13 to 17 will teach them to cook simple yet sophisticated menus that they can recreate at home. Building on skills from each class, they will learn about choosing ingredients, the basics of knife skills, menu planning and organizing prep work, and how to work cleanly and safely in the kitchen. Above all, they will see how fun it is to create their own culinary masterpieces in the kitchen.
Day One: Breakfast Foods
Hearty Pancakes with Blackberry Syrup; Maple Almond Granola; and Blueberry Muffins with Strawberry Butter
Day Two: After-School Snacks
Gazpacho Salsa with Baked Pita Chips; Homemade Bagel Chips with Cheese Spread;
Day Three: Sweet Treats
Peanut Butter Cookies; Chocolate Chip Oatmeal Cookies; Fruit Salad with Mint and Honey; and Frozen Chocolate Bananas
Day Four: Pack Your Own Lunch
Club Sandwich Sliders; Greek Pasta Salad with Chicken; Pizza Quesadillas; and Cucumber and Hummus Pitas
Day Five: Family Dinner
Mixed Green Salad with Vinaigrette; Herb Roasted Chicken withTuesday, July 14th
Lunch Express: Celebrate Bastille Day
Noon-1:00pm $18
Melisande Colomb, Whole Foods Market Chef Instructor
Help us celebrate Bastille Day with a special lunch express menu inspired by Melisande’s New Orleans roots. Menu: Spinach Salad with Roasted Tomato and Honey Mustard Dressing; Shrimp Stuffed Eggplant with Pasta Bordelaise; Gateau de Syrop with Summer Berries and Sweet Ginger Crème. $18
Friday, July 17th
Oodles of Noodles
6:30pm-8:30pm $45
Demonstration Class
Corinne Trang, Author of Noodles Every Day
An award-winning cookbook author, expert on Asian cuisines and cultures, beverage and food consultant and chef shares recipes from her latest cookbook, Noodles Every Day. A book signing will immediately follow class. Menu: Fresh Tofu Summer Rolls; Pork and Watercress Dumplings; Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce; Stir-Fried Sweet Potato Noodles with Vegetables and Beef. $45
Saturday, July 18th
Oodles of Noodles
10:00am-12:30pm $65
HANDS-ON
Corinne Trang, Author of Noodles Every Day
Join an award-winning cookbook author, in our hands-on kitchen as we make recipes from her latest cookbook, Noodles Every Day. A book signing will immediately follow class. Menu: Fresh Tofu Summer Rolls; Pork and Watercress Dumplings; Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce; Stir-Fried Sweet Potato Noodles with Vegetables and Beef. $65
Saturday, July 18th
Sushi 101
3:00pm-5:30pm $75
HANDS-ON
Summer Pruett-Gosnay, Sushi Chef
Summer Pruett-Gosnay was a sushi chef at Kenichi Restaurant, and has the distinction of being the first female to work behind a Japanese sushi bar in Texas. In this workshop, learn how to prepare Tekka Maki (tuna roll); Ebi Zushi (shrimp sushi); Nigirizushi (salmon sushi); Kani Gunkan (crab battleship style with salmon roe garnish); Smoked Trout Temaki (smoked trout hand roll with cucumber, sprouts and cream cheese). $75
Wednesday, July 22nd
Dinner Express: Celebrate Garlic
6:00pm-7:00pm $25
Culinary Center Staff
Join us as we pay tribute to the “stinking rose” in this special dinner express featuring garlic-inspired recipes accompanied by a glass of wine. Menu: Garlic Soup with Sage and Ham Profiteroles; Shrimp Scampi with Fettucine and Garlic Bread; Cheesecake with Garlic Gingersnap Crust. $25
Thursday, July 23rd
Cooking to Beat the Heat
6:30-8:30pm $45
Vanessa Vaughan, Instructor, Natural Epicurean Culinary School
Learn to cook like a natural food chef with fresh, seasonal recipes that cool your body in the hot Texas summer. All recipes are plant based, dairy free, egg free, sugar free and full of love. Menu: Corn Potage Soup with a Pesto Swirl; Gingered Tofu Bites; Basmati Salad with Fennel and Chickpea; Lemon Tart on Almond Cookie Crust. $45
Friday, July 24th
Date Night: Mexican Fiesta
6:30pm-9:00pm $145 per couple
HANDS-ON
Culinary Center Staff
Tired of the same old restaurants? Take your date night to a new level as you share an appetite for food and fun in the kitchen with your significant other. Our staff will show you how to share the kitchen and create tantalizing, romantic meals together. Grilled Corn with Cilantro-Lime Butter and Cotija Cheese; Shrimp-Stuffed Poblanos with Walnut and Crema Sauce; Cilantro Rice Pilaf; Churros y Chocolate. $145 per couple
Saturday, July 25th
Gluten Free Baking Class with Alain Braux
10:00am-12:30pm $65
HANDS ON
Alain Braux , Executive Chef, People’s Pharmacy
Serving Austin as a nutritherapist and food counselor, Alain Braux also runs his own business, A Votre Santé. Famous locally for his exquisite gluten-free/dairy-free desserts, he is well-known as a health advocate with the message that exceptional health through good nutrition can be yours while enjoying a gourmet lifestyle. Menu: Provençal Boule (bread); Cranberry Walnut Scones; Blueberry Muffins; Chocolate Chip Pecan Cookies. $65
Saturday, July 25th
Sushi 102: Roll Your Own Sushi
3:00pm-5:30pm $75
HANDS-ON
Summer Pruett-Gosnay, Sushi Chef
Take your basic sushi skills to the next level with American-style sushi rolls—funky styles derived from traditional Japanese-style sushi. Master sushi rolling with lots of practice on the various styles. Menu: Spicy Tuna Roll with Mayo Sauce; Shrimp Tempura Roll with Cucumber and Avocado; Blackened Tuna Roll with Roasted Poblano Pepper, Cucumber, Avocado and Sesame Seeds; Roasted Asparagus and Shiitake Mushroom Roll with Balsamic Reduction. $75
Wednesday, July 29th
Seasonal Bistro: French Vegan
6:30-9:00pm $65
HANDS-ON
Sonya Cote, Whole Foods Team Member and Chef of East Side Showroom
It is possible to enjoy authentic French cuisine without meat on the table. Join us at the bistro for a vegan version of a traditional meal. Menu: Artichoke Paté; Mushroom Consommé over Pecan Encrusted Squash with Lavender; Seasonal Vegetables with Sweet Pea Purée; Quinoa Pilaf with Baby Spinach; Chocolate Truffles. $65
Thursday, July 30th
Chef's Table: A Wine and Dine Experience
6:30-8:30pm $55
Chef Rene Ortiz, Executive Chef of La Condesa Restaurant
Our Chef’s Table dinner experience includes demonstration and discussion while guests enjoy a family-style meal. We are pleased to welcome Rene Ortiz, executive chef of La Condesa, one of the hottest new restaurants in Austin. Menu: Texas Watermelon Gazpacho with Scallop Ceviche and Pickled Watermelon; Avocado-Puy Lentil Salad with Cumin-Pomegranate Dressing, Avocado Oil and Texas Pecans; Chicken Cooked Under a Brick with Heirloom Tomato and Corn Salad; Local Stone Fruit Pie with Sharp Cheddar and Sweet Cream. $55
Friday, July 31st
Lunch Express
Noon-1:00pm $18
Culinary Center Staff
Why stand in line at the mega-buffet when you can have an equally quick getaway and enjoy a complete demonstration and gourmet lunch. Menu: Fried Green Tomatoes with Warm Bacon Vinaigrette and Frisée; BLHTs (Bacon, Lettuce and Heirloom Tomato) on Rustic Italian with Herb Aioli; Bacon Rocky Road Gelato. $18
Friday, July 31st
Top Ten Wines of Summer
6:00pm-7:00pm $30
Joan McKearn, Whole Foods Market Wine Team Member
Twice a year our national wine buyers choose 10 bottles that represent the best quality and value for the season. Sample each of the top 10 wines to decide which are your new favorites to enjoy this summer! $30
Saturday, August 1
Welcome to Your Kitchen: Basic Sauces ll - Sweet and Savory
10:00am-2:00pm $75
HANDS-ON
Culinary Center Staff
Take your saucier skills to a new level in the second class of our sauce series. These stunning sauces go beyond the basics, enabling you to create more sophisticated meals. Menu: Steak au Poivre with Red Wine Pan Sauce; Avocado Chimichurri; Béarnaise Sauce; Tomatillo Cilantro Sauce; Toffee Rum Sauce; Vanilla Bean Crème Anglaise. $75
Saturday, August 1
Old-Fashioned Pies
3:00pm-5:30pm $65
HANDS-ON
Amy Osborn, Pastry Chef Instructor
Do you miss your grandmother's baking? Miss the smell of freshly baked pies from your mom's house? Learn how to make these old-fashioned favorites yourself and fill your home with these wonderful aromas. Menu: Lattice Top Pies; Apple Pie with Streusel Topping; Chocolate Cream Pie. $65
Tuesday, August 4th
Seasonal Bistro: Dirty Girls and Beefsteaks
6:30pm-9:00pm $65
HANDS-ON
Sonya Cote, Whole Foods Market Team Member
This evening at the bistro we celebrate summer tomatoes in all their glory. Menu: Roasted Tomato Crostini with Sheep Feta; Classic Tomato Bisque; Pan-Roasted Chicken Breasts Stuffed with Tomato Confit and Fresh Herbs; Marinated Tomatoes and Summer Greens; Tomato Tartlets with Basil Oil. $65
Wednesday, August 5th
Knife Skills
6:00pm-9:00pm $65
HANDS-ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Our small class size offers a great deal of one-on-one instruction. $65
Thursday, August 6th or Friday, August 7th
Date Night: Summer in the South
6:30pm-9:00pm $145
HANDS-ON
Culinary Center Staff
Share an appetite for food and fun in the kitchen with your significant other while enjoying the season’s freshest ingredients inspired by southern classics. Menu: Spinach Salad with Honey Mustard; Heirloom Tomato Tart; Shrimp and Grits with Tasso Ham and Parmesan Cheese; Summer Fruit Cobbler. $145
Saturday, August 8th
Gnocchi Workshop
10:00am-12:30pm $65
HANDS-ON
Leona Bates, Culinary Center Chef Instructor
Gnocchi (noh-kee) is a deliciously filling small potato dumpling dish. Gnocchi is very easy to prepare and is traditionally served as a pasta. Menu: Classic Potato Gnocchi with Roasted Cherry Tomato and Basil Sauce; Spinach and Ricotta Gnocchi with Mushroom Ragu and Ricotta Salata; Sweet Potato Gnocchi with Sage Brown Butter and Toasted Pine Nuts. $65
Tuesday, August 11th
6;30-9:00pm
Phyllo Desserts $65
HANDS-ON
Amy Osborn, Pastry Chef Instructor
Light, flaky phyllo is delightfully easy to work with and makes quick work for elegant desserts. Menu: Chocolate Cherry Beggars; Strawberry napoleons; and Apple Mini-Strudel.$65
Wednesday, August 12th
Lunch Express: Vegetarian
Noon-1:00pm $18
Culinary Center Staff
Ditch the brown bag and learn to prepare completely vegetarian recipes while enjoying a chef-prepared lunch. Menu: Caprese Salad with Freshly Made Mozzarella; Vegetable Burgers with Muhammara (Spicy Red Pepper Pesto); Lemon-Poppyseed Cupcakes with Cream Cheese Frosting. $18
Thursday, August 13th
Teen Class: Cake Decorating
10:00am-12:30pm $65
HANDS-ON
Summer Pruett-Gosnay, Pastry Chef and Owner of Stardust Pastry
Teenagers can learn to decorate cakes in style with simplified techniques that provide stunning results. Get creative while you develop skills working with a pastry bag and frosting to create borders, rosettes, leaves, basket weaves, piping and writing. Assemble and frost a layered cake to take home. Price includes basic decorating tip set. $65
Thursday, August 13
Chef's Table: Upscale Cuban Fare
6:30pm-8:30pm $55
Culinary Center Staff
Our Chef’s Table dinner experience includes demonstration and discussion while guests enjoy a family-style meal appropriately paired with wine for each course. Menu: Coconut Steamed Mussels with Spicy Sofrito; Tomato, Avocado and Hearts of Palm Salad with Sherry Vinaigrette and Queso Fresco; Pork Milanese (Pounded, Crusted and Pan-Fried) with Gruyére Mashed Potatoes and Mojo Sauce; Pudin de Pan (Bread Pudding with Rum Sauce). $55
Friday, August 14th
Girls' Night Out: Al Fresco Dining
6:30pm-9:00pm $65
HANDS-ON
Michael Wake, Whole Foods Market Team Member
Jordan Russell, Chef Instructor
Bring your closest girlfriends for a fun night of cooking in our kitchen. The only boys allowed in this class are our instructors, Jordan and Michael, and the best part is they wash your dishes! Menu: Greek Salad Stack with Local Feta and Parsley-Mint Pesto; Orzo Salad with Roasted Corn and Cherry Tomatoes; Sesame Chicken Cutlet with Spinach, Cucumber and Cilantro; Summer Fruit Crostata. $65
Saturday, August 15th
Knife Skills
10:00am-1:00pm $65
HANDS-ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Our small class size offers a great deal of one-on-one instruction. $65
Saturday, August 15th
Chocolate Tempering
2:00pm-4:30pm $65
HANDS-ON
Amy Osborn, Pastry Chef Instructor
Learn the secrets to tempering chocolate and be able to make your own chocolate garnishes and designs. We will also be making chocolate-covered strawberries and dark chocolate truffles. $65
Wednesday, August 19th
Party Foods and Hors d'Oeuvres
6:30pm-8:30pm $45
Vanessa Vaughan, Instructor, Natural Epicurean Culinary School
Discover international party foods and fun hors d’oeuvres to wow guests at any event, from weekend picnics to black tie parties. All recipes are plant based, dairy free, egg free and sugar free. Menu: Dolmas; Sweet Potato Samosas; Polenta Stuffed Mushrooms; Creamy Tofu Dip. $45
Thursday, August 20th
Lunch Express: Fresh and Healthy Salads
Noon-1:00pm $18
Culinary Center Staff
Join us for our popular lunchtime learning class where you enjoy a chef-prepared menu and a cooking class—all in one hour! Menu: Grilled Panzanella Salad; Tarragon-Mustard Millet with Arugula and Shredded Carrots; Cannellini Beans with Dill and Umeboshi; Mixed Tropical Fruits with Hibiscus Sorbet. $18
Thursday, August 20th
Barcelona Nights: Tapas and Paella
6:30-9:00pm $65
HANDS-ON
Culinary Center Staff
Savor the cuisine of Spain’s Catalonia region, a fusion of Mediterranean, French and other regional flavors. This exquisite menu includes tapas (appetizers) and a hearty traditional paella (a rice dish). Menu: Queso Manchego con Pan con Tomate (Manchego Cheese with Tomato Bread); Crispy Pan-Fried Shrimp and Chorizo Fideo Cakes; Andalusian Style Chicken Paella; Oranges in Red Wine Syrup with Ice Cream. $65
Friday, August 21st
Sushi 101
6:30pm-9:00pm $65
HANDS-ON
Summer Pruett-Gosnay, Sushi Chef
Summer Pruett Gosnay was a sushi chef at Kenichi Restaurant, and has the distinction of being the first female to work behind a Japanese sushi bar in Texas. In this workshop, learn how to prepare Tekka Maki (tuna roll); Ebi Zushi (shrimp sushi); Nigirizushi (salmon sushi); Kani Gunkan (crab battleship style with salmon roe garnish); Smoked Trout Temaki (smoked trout hand roll with cucumber, sprouts and cream cheese). $75
Saturday, August 22nd
Gluten Free Desserts with Chef Alain Braux
10:00pm-12:30pm $65
HANDS-ON
Alain Braux , Executive Chef, People’s Pharmacy
Serving Austin as a nutritherapist and food counselor, Alain Braux also runs his own business, A Votre Santé. Famous locally for his exquisite gluten-free/dairy-free desserts, he is well-known as a health advocate with the message that exceptional health through good nutrition can be yours while enjoying a gourmet lifestyle. Menu: Chocolate Mousse; Lavender Crème Brûlée; Raspberry Soufflé. $65
Saturday, August 22nd
Sushi 102: Roll Your Own Sushi
3:00pm-5:30pm $75
HANDS-ON
Summer Pruett-Gosnay, Sushi Chef
Take your basic sushi skills to the next level with American-style sushi rolls—funky styles derived from traditional Japanese-style sushi. Master sushi rolling with lots of practice on the various styles. Menu: Spicy Tuna Roll with Mayo Sauce; Shrimp Tempura Roll with Cucumber and Avocado; Blackened Tuna Roll with Roasted Poblano Pepper, Cucumber, Avocado and Sesame Seeds; Roasted Asparagus and Shiitake Mushroom Roll with Balsamic Reduction. $75
Tuesday, August 25
Seasonal Bistro: Summer Seafood
6:30pm-9:00pm $75
HANDS-ON
Sonya Cote, Whole Foods Team Member and Chef of East Side Showroom
Fresh seafood makes a wonderful canvas for exploring bright, zesty summer flavors, while fresh seasonal produce inspires the season’s tastiest sides and salads. Menu: Spicy Grilled Shrimp with Lemon Coulis and Pequin Pepper; Creamy Corn Grits; Oven-Roasted Snapper Stuffed with Capers, Lemon and Olives; Field Lettuces with Classic French Vinaigrette. $75
Wednesday, August 26th
Couture Cupcakes
6:30-9:00pm $65
HANDS-ON
Summer Pruett-Gosnay, Pastry Chef and Owner of Stardust Pastry
Learn to properly bake gourmet cupcakes to keep up with the hottest trends in the cupcake craze. Each student takes home an assortment of delicious cupcakes. Menu: Vanilla Cake with Vanilla Bean Cream; Devil’s Food Chocolate Cake with White Chocolate-Espresso Mousse; Lemon Poppyseed Cake with Lemon Soak and Lemon Buttercream; Boston Cream Pie Cupcakes. $65
Thursday, August 27th
Hatch Chiles and Vegetarian Global Cuisine
6:30pm-8:30pm $45
Chaya Rao, Indian Vegetarian Cooking Expert
It’s the season for spicy, smoky Hatch chiles. They may hail from New Mexico, but their unique flavor profile makes them a great addition to international recipes, too. Menu: Mexico - Hatch Chili Enchilada Sauce with Cheese Enchiladas; India - Hatch Chili Salan with Cumin Basmati Rice; Thailand - Hatch Chili Peanut Sauce with Tofu Satay; Italy - Hatch Chili Pesto with Penne Pasta . $45Friday, August 28th
Date Night: Spain
6:30pm-9:00pm $145
HANDS-ON
Culinary Center Staff
Share the kitchen with your significant other while learning to create a delicious, romantic meal together. Menu: Fried Manchego-Stuffed Olives; Chorizo-Filled Dates Wrapped in Bacon; Smoked Paprika-Rubbed Steaks with Valdeón Butter; Spanish Rice Pudding. $145
Saturday, August 29th
Welcome to Your Kitchen: Summer Seafood Classics
10:00pm-2:00pm $85
HANDS-ON
Culinary Center Staff
Nothing says summer like fresh seafood prepared simply with crisp summer veggies and fresh herbs. Learn to prepare these light and delicious summer seafood favorites that taste just right on the patio or by the pool. Menu: Seared Scallops with Summer Succotash and Fennel Salad; Shrimp Scampi with Angel Hair and Fresh Herbs; Grilled Fish Tacos with Avocado Crema and Red Cabbage Slaw. $85
Saturday, August 29th
Revealing Your True Iron Chef
6:00pm-9:00pm $65
HANDS-ON
Michael Wake, Whole Foods Market Team Member
Jordan Russell, Chef Instructor
You’ve seen it on television, now come and participate! We will divide the attendees between our two hands-on kitchens and pair each group with one of our chef instructors. The seasonal ingredients will be a complete surprise to the teams and the night will culminate with a Judge’s Table and the verdict of which team reigns supreme! After that, sit down with a glass of wine and a tasting of the winning (and losing) food. $65
Class Information
We encourage all guests to wear closed-toe shoes to hands-on classes. Classes are for ages 18 and older unless otherwise stated.
Refunds, credits or transfers cannot be given for no-shows or cancellations made less than 48 hours prior to a class. If your cancellation is received at least 48 hours prior, we will be happy to transfer the class fee to another class or issue a refund.
Menus, ingredients and classroom instructors are subject to change.
