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Each class is priced based on instructor, content and food cost. Unless otherwise noted each participant will receive a glass of wine served in Riedel stemware and samples of each receipe. Printed receipes will also be provided. Classes last about 2 hours unless otherwise noted. Class size is limited to a maximum of 20 people with 14 people required for a class to be offered.
To learn more about our world-class instructors, click here.2010 July
Jul 12 |
Summer Dining
Emily Womac
Time: 6:00 PM to 8:00 PM
This wonderful summer dining experience will start with Bibb lettuce salad with new potatoes and lemon vinaigrette; next featuring Garlic studded Leg of lamb with summer vegetables; finishing with Lemon buttermilk chess pie
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Jul 14 |
Blending Flavors
Mary Aebischer
Time: 6:00 PM to 8:00 PM
The menu tonight has Spanish and Mexican influences beginning with Empanaditas de Picadillo (little meat filling turnovers), with Mango salsa; Red Snapper Veracruz-style; Spanish Rice; Caliente Cocktail (Citrus Fruit with a Spicy Marinated Sugar)
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Jul 15 |
Blending more Flavors
Mary Aebischer
Time: 1:00 PM to 11:01 AM
Flavors of Spain and Mexico: Sopa de Tortilla (Tortilla soup); Oaxaca-style Chicken stew; Squash soufflé; Pastel Tres Leches (Three milks cake) with fresh fruit
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Jul 19 |
Cuban Cuisine
Terri Geiser
Time: 6:00 PM to 8:00 PM
We’ll enjoy traditional Cuban cuisine- a fusion of Spanish, African and Caribbean flavors. Appetizer: Chichachirritas/ mariquitas ( variety of plantain chips) with Cuban Mojo sauce; Soup: Chicken stew with Sofrito and cinnamon; Entrée: Cedar plank Sea Bass with Cuban Mojito Sauce; Dessert: Coconut Rum flan
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Jul 21 |
Hot Summer Nights, Spanish Style
Donna Parang
Time: 6:00 PM to 8:00 PM
Serrano Ham and Manchego Cheese Croquettas (Tapas); Barcelona Paella with Chorizo, Chicken, Shrimp, Clams, and Lobster; Catalan Cream for dessert (this is Spanish-style Crème Brulee); and Red and White Sangria
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Jul 26 |
Bon Appetite!
David Pinckney
Time: 6:00 PM to 8:00 PM
On the menu: Marinated Heirloom tomato salad with white balsamic vinaigrette; Macadamia and Coconut Crusted Red Halibut with Mango Beurre Blanc; B and B Chocolate Squares with Raspberry Sauce
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Jul 28 |
Made in Morocco
Kevin Weeks
Time: 6:00 PM to 8:00 PM
Just as the Moors influenced Spanish cooking, Spain influenced Moroccan cooking. Join us to explore this meeting ground, foods from the southern Mediterranean (Morocco, Egypt, Israel). ON THE MENU: Carrot Salad with Paprika and Cumin; Chicken with Preserved Lemon and Olives; Moroccan style couscous; Orange Cake.
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August
Aug 2 |
Encore, Savor the Flavors
Gary Nicely
Time: 6:00 PM to 8:00 PM
You’ll savor every bite with this menu: Ginger seared jumbo sea scallops with mango papaya and toasted almond salad; Paprika rubbed pork flat iron steak, crispy shallots and Asiago soft polenta; Kahlua pecan white chocolate tiramisu.
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Aug 9 |
Summer Sizzlers
Terri Geiser
Time: 6:00 PM to 8:00 PM
Take it outdoors and sizzle this summer! with Heirloom tomato & Avocado Stack; Crunchy Zucchini & crab cakes with Tomato sour cream sauce; Grilled Mahi Mahi BLT with Paprika chili lime aioli; Grilled pineapple & peaches with sweet lime black pepper sauce
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Aug 11 |
Latin American Tour
Jeffery Dealejandro
Time: 6:00 PM to 8:00 PM
1st course: Golden Tomato Gazpacho 2nd course Homemade mozzarella Caprese Salad; 3rd course: How to Brine The Best Fried Chicken Ever- Sweet Tea Brined Fried Chicken; 4th course: Three different Seasonal Fruit Soufflés
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Aug 16 |
Five Star Dining
Benjamin Ward
Time: 6:00 PM to 8:01 PM
Appetizer: Quenelles of Russet Potato, wild mushrooms and Parmesan Gnocchi with a tomato concasse mushroom cream sauce topped with Romano cheese; Entrée: Sun-dried tomato carrot pesto with penne pasta topped with crusted Parmesan chicken breast; Dessert: Apple Clafoutis w/ crème caramel sauce—sautéed slices of apples in whiskey and brown sugar baked soufflé style
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Aug 18 |
Herbs and Spices
Kevin Weeks
Time: 6:00 PM to 8:00 PM
In this class we'll make and cook with our own seasonings- much better than store bought. ON THE MENU: Green Salad with Fresh Herbs de Province Vinaigrette, Cajun Barbequed Shrimp, Chicken in Chili Sauce, Apple Crisp with Apple Pie Spice.
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Aug 23 |
Taste of Summer
David Pinckney
Time: 6:00 PM to 8:00 PM
Tonight’s menu: Chilled Avocado Soup with Spicy Tomato Salsa; Pan Roasted Grouper with mashed sweet potatoes; sautéed green beans, and tomato-bacon sage butter; Sweet Biscuit with Mixed Berries and Whip Cream
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Aug 25 |
Spanish Tapas
Jane Gaither
Time: 6:00 PM to 8:00 PM
Gourmet Gadget Gal, Jane Gaither will feature Spanish tapas with Tennessee’s best local products, great for get-togethers with friends. On the menu: Sweetwater Valley Farms Smoked Gouda Risotto (made in the pressure cooker but also with instructions for those without pressure cookers); Monterrey Mushrooms sautéed with Benton’s Country Ham;
No Knead Homemade Crostini featuring White Lily Flour; Farmer’s Market Fresh Tomato Compote; West Wind Farms Organic and Grassfed Roasted Pork Tenderloin; Local Blueberry Tart with lemon whipped cream
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Aug 30 |
Local Cuisine
John Bryant
Time: 6:00 PM to 8:00 PM
The menu is: 1st course: Smoked Local Mountain Trout Salad with Wild Arugula, Farmers Egg and Bacon, 2nd course: Pan Fried Local Mountain Trout with Sweet Corn, Tomato and Okra Salad with Basil Vinaigrette, Dessert: Blackberry Cobbler with Vanilla Bean Ice Cream
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September
Sep 1 |
PIZZA PIZZA PIZZA!
Justin Solomon
Time: 6:00 PM to 8:00 PM
Learn how to make a fantastic crust and sauce with Chef Justin! Starters will include mini-calzones and wonderful breadsticks with dipping sauces. Crusts will be presented such as whole grain, traditional hand-tossed, thin crust, and deep-dish! We will also experiment with new sauces; enjoy traditional tomato sauces and add a new spin on toppings! For dessert an extravagant compilation of fruits and other sweet treats! Don’t miss out on this one-of-a-kind experience!
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Sep 13 |
Food and Wine- A Perfect Pair
Carol Costello
Time: 6:00 PM to 8:00 PM
The wine and food pairings continue with the evaluation of five Italian wines. On the menu: Italian Cheese, Tomato & Garlic Bruschetta- demonstrating how the food & wine experience will change by adding olive oil or balsamic sauce; Stuffed tortellini in a cream sauce; Fresh fruit and cinnamon biscotti.
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Sep 15 |
Fall Foods for Friends
Janet Powell
Time: 6:00 PM to 8:00 PM
Enjoy time with friends this fall, a great menu: Brie & Fig Mini-tarts, bring-home-the bacon tomato salad, pasta with hazelnuts, pesto, green beans, and Parmesan, Whiskey glazed pork chops, and apple-gingerbread cobbler
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Sep 29 |
Cooking for Two
Kevin Weeks
Time: 6:00 PM to 8:00 PM
Kevin is the New York Times' About.com guide to Cooking for two- he will offer tips, tricks, and recipes geared for one to three people based on his long experience as a personal chef cooking primarily for couples. ON THE MENU: Mushroom Bisque, Chicken Piccata, Potatoes Parmigiano, Strawberries in Puff Pastry
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October
Oct 4 |
The Essence of Flavor
Gary Nicely
Time: 6:00 PM to 8:00 PM
Pan seared gulf red grouper cake with vanilla thyme, poached jumbo lump lobster and lemon aioli; Braised petite Veal Osso Buco, fresh sage jus and Romesco style butter bean ragout; Rosa Regale raspberry truffles
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Oct 11 |
Home for the Holidays
Terri Geiser
Time: 6:00 PM to 8:00 PM
In time for your holiday entertaining- Ginger Pumpkin Bisque with Ginger cranberry relish; Pork Crown Roast with Sausage & sage stuffing; Caramelized Brussel sprouts with bacon and pecans; Apple walnut tart with vanilla bean ice cream
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Oct 13 |
Oktoberfest At It's Best
Janet Powell
Time: 6:00 PM to 8:00 PM
Bratwurst with horseradish mustard, German style fried potatoes, cucumbers with dill, red cabbage and apples, and black forest cake.
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Oct 20 |
Party Hors d'oeuvres
Emily Womac
Time: 6:00 PM to 8:00 PM
Kick this party off in style with Lemon Curry Chicken Skewers; Mediterranean Bruschetta; Ginger Pickled Shrimp;
Tipsy Turtle Bark
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Oct 25 |
Fall Comfort Foods
Mark McKinney
Time: 6:00 PM to 8:00 PM
Relax and enjoy a wonderful fall menu with Curried winter squash soup; Herb Rubbed Strip Steak with Maytag Blue Cheese Butter and Sweet Potato Hash; Rosemary Scones with Orange Cream.
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November
No event this month
December
No event this month
2011 January
No event this month
February
No event this month
March
No event this month
April
No event this month
May
No event this month
June
No event this month
Cancellation Policy: Your reservation is refundable with one week's prior notice since we make final plans for the class a week in advance. If you find you cannot attend for any reason after the one week deadline, you will be responsible for payment. We will, however, be happy to assist you in selling your spot to another person if there is a waiting list for the class. We will do everything possible to help, but cannot guarantee a replacement.
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