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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.2012 February
Feb 1 |
A Romantic Dinner
Janet Powell, $48.00
Time: 6:00 PM to 8:00 PM
A feast you'll remember. On the menu: Smoked Salmon with Crispy Shallots and Dilled Cream. Baked Chicken with Rosemary garlic, Macaroni/Blue Cheese with chives; Chocolate Strawberry Cake with Chocolate Mousse filling.
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Feb 8 |
French Bistro
Garrett Scanlan, $48.00
Time: 6:00 PM to 8:00 PM
You'll be surrounded by ambience and character while enjoying favorite French dishes. On the menu: Salade Belle Maria (Salad of Crisp Greens, Roasted Shrimp, Ruby Grapefruit and Avocado); Escallope of Pork Milanaise, Stuffed Zucchini; Pomme Dauphanois, (Banana Flambe)
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Feb 13 |
Chocolate Fantasies
Lexan Koenig, $48.00
Time: 6:00 PM to 8:00 PM
Make sweets for your sweet! On the menu: Lavender Truffles with Candied Lemon; Ruby Port Truffles with crushed Espresso Beans; Flourless Chocolate Cake with Dark Chocolate Ganache and Cocoa Whipped Cream; Tuxedo dipped Strawberries; Celtic salt butter Caramels dipped in Dark Chocolate.
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Feb 20 |
Roast, Braise, and Savor
Robert DeBinder, $48.00
Time: 6:00 PM to 8:00 PM
The cooking technique is as important as fresh foods-you'll enjoy both in this class. On the menu: Roasted Fennel, Candied Pecans, Arugula, with Honey Vinaigrette; Braised Beef Short Ribs, Walnut and Benton's Bacon Mac N' Cheese, sauteed Broccolini; Dessert: Hazelnut and Lavender ice Cream, Strawberry Coulis
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Feb 29 |
Full of Flavor
Robert Vittetoe, $48.00
Time: 6:00 PM to 8:00 PM
Tonight will be a flavor adventure. On the menu: Italian sausage and duxelle stuffed mushrooms; Olive oil and butter blended garlic bread; We'll learn how to pair different cream based sauces-bechamel, Alfredo, and pesto cream, with various cheese additions combined with different pasta and meat selections; dessert: Cannolis-quick and easy filling that is sure to impress.
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March
Mar 5 |
Garden of Plenty
David Pinckney, $48.00
Time: 6:00 PM to 8:00 PM
Enjoy a wonderfully delicious dinner! On the menu: Pickled Okra Salad with Hearts of Palm and Bibb Lettuce, Coriander Crusted Ahi Tuna with Edamame Shitake Salad with Orange Ginger Glaze; Banana and Mango Foster with Vanilla Ice Cream.
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Mar 7 |
Taste fo the Tropics
Janet Powell, $48.00
Time: 6:00 PM to 8:00 PM
Add a bit of sunshine with this wonderful dinner. On the menu: Caribbean pork loin with pineapple relish, tropical slaw, savory sweetpotato cakes, and lime tart with coconut crust.
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Mar 12 |
Feed the Soul
Lexan Koenig, $48.00
Time: 6:00 PM to 8:00 PM
Respect the waistline with this vegetarian meal. On the menu: Wild mushroom onion soup with gruyere croutons, wheat berry three bean chili with baked tortilla strips; ginger peach crumble with blueberry buttermilk ice cream
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Mar 14 |
Signs of Spring
John Bryant, $48.00
Time: 6:00 PM to 8:00 PM
The dinner is packed with fresh flavors. On the menu: Spring Asparagus and Blue Cheese Soup; Slow Braised Lamb Shank with Roasted Root Vegetables, Yukon Potato Puree and Natural Reduction; Bourbon Chocolate Mousse Cups with Strawberry Basil Compote
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Mar 19 |
Buffet for Twenty
Terri Geiser, $48.00
Time: 6:00 PM to 8:00 PM
A great menu for 2 or 20. On the menu: Polish Pickle soup; Roasted cumin crusted filet with roasted root vegetables and tomato relish; Penne Pasta Salad with Spinach, Asparagus and cashews; Red Cabbage Cole Slaw; Cherries jubilee upside cake with vanilla bean ice cream
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Mar 21 |
Avanti Savoia's Balsmico Magnifico
Joseph Lowery, $48.00
Time: 6:00 PM to 8:00 PM
A tasting of Balsamic vinegars paired with contemporary American cuisine. on the menu: Spinach Salad with Warm Goat Cheese medallions Coated with Toasted Pecans, Served with Giuseppe Giusti's Riccardo/ll Denso Balsamic Vinegar; Duck Liver Pate with Pears and green Peppercorns, Served with Giuseppe Giusti's IV Century Balsamic Vinegar; Homemade Strawberry Ice Cream, served with Giuseppe Giusti's Banda Rosa Balsamic Vinegar
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Mar 26 |
Bon Appetit
Robert DeBinder $48.00
Time: 6:00 PM to 8:00 PM
Enjoy your meal. On the menu: Butternut Squash Bisque, Toasted Almonds, Sage Creme Fraiche; Seared Flatiron Steak, Yukon Gold and Dried Fig Hash, Sauteed Asparagus; Dessert: Blood Orange Napoleon, Cinnamon Whipped Cream
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Mar 28 |
Southern Infusion
Seth Simmerman, $48.00
Time: 6:00 PM to 8:00 PM
You'll experience wonderful flavors with this menu: Echo Classic Shrimp Toast with Roasted Garlic Tomato Aioli; Spinach and Almond Roasted Loin of Spring Lamb with Roasted Garlic and Sweet Vermouth Jus; Scalloped Potatoes Carolina with Red Bliss and Sweet Potatoes; Bouquetier of Spring Vegetables; Tennessee Apple Jack Granny Smith Apples and Double Vanilla Bean Ice Cream
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April
Apr 4 |
Shrimps Lover's Feast
Jason Andrews, $48.00
Time: 6:00 PM to 8:00 PM
And MORE! On the Menu: Shrimp Pomodoro with Fresh basil, garlic, red onion and tomato concasse tossed with shrimp over linguine; Shrimp Carbonara with Sauteed shrimp, pancetta, red onions and sun dried tomatoes tossed with Alfredo sauce and penne pasta; Roasted Chicken Alfredo with Crumbled bacon and wood roasted chicken tossed with wild mushroom Alredo sauce over angel hair pasta; desset- Real Tiramisu
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Apr 9 |
California's Perfect Pairing
Terri Geiser, $48.00
Time: 6:00 PM to 8:00 PM
We'll pair each course with a California wine. On the Menu: Lobster Bisque with Chardonnay; Pork Loin Roast with roasted garlic & rosemary new potatoes-with Cabernet Sauvignon; Chocolate red wine cake-with Zinfandel
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Apr 11 |
Favorites with a Twist
Mark McKinney, $48.00
Time: 6:00 PM to 8:00 PM
Tired of the same old standards. We will take some traditional dishes and put a twist on them. Chicken Picatta with a Mushroom Five Spice Gravy, Cilantro Lime Sweet Potatoes, Sauteed Chard with Smoked Oysters, and Mango Wontons with Ice Cream for Dessert!
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Apr 16 |
Spring Forward
Janet Powell, $48.00
Time: 6:00 PM to 8:01 PM
Spring forward your taste buds as you indulge with: Fresh herb and snap pea salad. chicken with creamy braised leeks with noodles, crusted asparagus, and tiramisu cake with fresh berries
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Apr 18 |
Mexican Flavors
Walter Payne, $48.00
Time: 6:00 PM to 8:00 PM
We will start with the now famous table appetizers (marinated carrots, onions, and jalapenos and chips with hot sauce), And next on the menu: Bean tostado as a starter; Sopa de Albondigas (Mexican meatball soup); Chicken Fajitas with avocado and sour cream as a garnish; Caramelized plantains flavored with Mexican vanilla, cinnamon and pecans, topped with crema (rich, thick cream) YUMMY!
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Apr 23 |
Unintimidating Indian
Sucheta Rawal, $48.00
Time: 6:00 PM to 8:00 PM
Creating a unique experience. On the menu: Chicken Curry, Saag Paneer (Creamed Spinach and cottage cheese, Cumcumber Raita, (a cooling yogurt relish), Rice Pollao, Naan, and Kheer (Indian style rice pudding).
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Apr 24 |
Moroccan Nights
Sucheta Rawal, $48.00
Time: 6:00 PM to 8:00 PM
Another night for unique experiences! On the menu: Traditional Moroccan Salad, Beetroot salad, Vegetables couscous, Chicken Tagine with lemon and olives and completing the evening with a Moroccan Tea Ceremony
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Apr 30 |
Dining in Style
Stephen Myers, $48.00
Time: 6:00 PM to 8:00 PM
With an incredible meal! On the menu: 15 minute Scallop Ceviche with yellow heirloom tomatoes in a cucumber cup; Golden Gazpacho with a chive crostini; Sweet Tea Brined Smoked Duck Breast over Benton's Bacon and Gorgonzola Gnocchi with sauteed Baby Vegetables, finished with a Wild Forrest Mushroom Confit; Spring Berry and Tart Lemon Bread Pudding with Tupelo Honey and Lavender Ice Cream
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May
May 2 |
Yum, Yum, Yum
John Bryant , $48.00
Time: 6:00 PM to 8:00 PM
And YUMMY! On the menu: Tempura Goat Cheese Stuffed Squash Blossoms, Tomato Jam, and Basil Oil; Crispy Fried Soft-shelled Crab, Sweetwater Valley Cheddar Stone Ground Grits, Brown Butter Vinaigrette; Angel food Cake with Fried Stawberries and Basil Ice Cream
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May 7 |
Springtime in Ireland
Garrett Scanlan, $48.00
Time: 6:00 PM to 8:00 PM
Taste and savor the real flavors. On the menu: Crisp Wild Mushroom Strudel; Seared Darne of Salmon on Colcannon, Prawn Coulis, Asparagus; Real Strawberry Shortcake with Creme Chantilly
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May 9 |
Seafood Sensations
Geoff Kenny, $48.00
Time: 6:00 PM to 8:00 PM
All aboard for a fabulous meal. On the menu: Baby arugula, grape tomatoes, goat cheese, orange-honey vinaigrette; Lobster Ceviche-red onion, red pepper, tomato, sweet potato chips; Crispy Skin Snapper-basil cream corn, basmati rice, tomato coulis; Nutella Cheesecake
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May 14 |
Italian Flare
Dustin Burnette, $48.00
Time: 6:00 PM to 8:00 PM
Deconstructed Bruschetta: Roma Tomatoes with Fresh Mozzarella and whole leaf basil with cracked black peppercorn and Extra Virgin Olive Oil over a whole wheat Toast Point; Chicken Marsala: Lightly breaded chicken breast sauteed to a golden brown with fresh medium mushrooms in a sweet Marsala wine sauce with enriched linquine pasta; Dessert: Grilled summer peaches with fresh mascarpone cheese Zabaione with sparkling wine
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May 16 |
Spring is in the Air!
Mark KcKinney, $48.00
Time: 6:00 PM to 8:00 PM
And in the flavors. on the Menu: Shrimp and Arugula Flatbread with Pine nuts and Basil. Then a Spring Vegetable Risotto with Locust Grove Sheep's Milk Cheese. For Dessert, Lemon blueberry Syrup Cake with Lemon Sorbet
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May 21 |
Party Night
Terri Geiser, $48.00
Time: 6:00 PM to 8:00 PM
From creamy dips to savory tarts, we'll have a range of delicious appetizers for your next party. Asian Curry Dip with Shrimp; Smoked Salamon Spread; Jalapeno Sausage Cheese tartlets; Pistachio party twists; White chocolate mousse & lime curd citrus fruit parfaits all served with a special sparkling cocktail beverage
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June
No event this month
July
No event this month
August
No event this month
September
No event this month
October
No event this month
November
No event this month
December
No event this month
2013 January
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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