August 1, Monday, 6:00 p.m.
Terri Geiser, $48.00
Featuring garden veggies, peaches and don't forget the herbs. Start with Fresh Peach Sangria; Grilled Corn, Shrimp and Chorizo Salad; Roasted Mixed Vegetables with Asparagus, Carrots, Fennel, and Brussel Sprouts tossed in Tarragon infused Honey; Marinated Tomatoes with Pickled Red Onions and Gorgonzola; Cucumber, Feta Toss with Mint and Dill; and to top the evening off we will enjoy a delicious Peach and Raspberry Brown Sugar Crisp
August 4, Thursday, 6:00 p.m.
Rise and Shine
Douglas Coulter, $48.00
"An old favorite of my father"; for breakfast, brunch or even dinner. The classic eggs Benedict with hickory-smoked ham on a grilled English muffin served with a side of fresh fruit. You'll learn how to make an easy and delicious Hollandaise sauce and for you to sample, Douglas will be making variations of Benedicts with other savory ingredients such as spinach, potatoes and beef, it doesn't have to be classic anymore. For a special treat we'll make flavored Mimosas, triple berry, white peach, and mango to top off the meal.
August 8, Monday, 6:00 p.m.
Mexico Fusion I
Mary Aebisher, $48.00
From Mexico City this menu will be so flavorful. On the menu: Fresh Tomato Tostadas; Baked Salmon Steaks with chipotle chile rub and honey-lime marinade; Black Bean Enchiladas with fresh chipotle salsa and crema Mexicana; Mango Tarts with sweet whipped cream
August 10, Wednesday, 6:00 p.m.
Mexico Fusion II
Mary Aebisher , $48.00
From Puebla, you'll feel like you are on vacation eating traditional food from Mexico. On the menu: Watermelon, Jicama and Romaine salad; Chicken breasts with apricot-nut chile Mole-sauce; Cilantro-Green Rice with Peas; Chocolate Mexican Torte with Strawberries and crema Mexicana.
August 15, Monday, 6:00 p.m.
This class is sold out but there are spots available for the August 29th encore date!
David Pinckney, $48.00
The freshest ingredients make the best dishes. We'll enjoy a Blueberry Kale Salad with Almonds Peppers, Quinoa, Goat Cheese and Blueberry Vinaigrette; Jumbo Shrimp and Heirloom Tomatoes with Angel Hair Pasta; Caramelized Peach Foster with Vanilla Ice Cream.
August 16, Tuesday, 6:00 p.m.
A True Italian Dinner
Frank Aloise, $48.00
Beginning with a lightly seared smoked fennel rubbed Tuna and Citrus fennel salad with pickled red onions and a lemon vinaigrette; Pasta gnudi, a tender, light and creamy gnocchi-like pasta dumplings, with house-made sausage puttanesca; Dolce: Lemon strawberry granite.
August 22, Monday, 6:00 p.m.
Savor the Flavors
Gary Nicely and Kelly Campbell, $48.00
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.