March
March 7, Monday, 6:00 p.m. Southern Spring Flavors Cody Boring, $48.00
Using the fresh in season ingredients. On the menu: A Spring green salad including arugula and spinach with a homemade vinaigrette; Backcountry shrimp and grits including locally sourced grits, spicy andouille sausage, fresh shrimp, and farm to table vegetables; For dessert a Fresh Strawberry cobbler with Vanilla bean ice cream.

March 14, Monday, 6:00 p.m. Fresh Catch David Pinckney, $48.00
On the menu: Lobster Salad with Dried Cherries, Toasted Almonds, Roasted Cauliflower, Pommery Truffle Vinaigrette; Pistachio and Honey Crusted Norwegian Salmon Filet with Purple Sticky Rice and Roasted Brussels sprouts; Chocolate Pate with Raspberry Creme Anglaise


March 21, Monday, 6:00 p.m. Indian Regional Cooking Terri Geiser , $48.00
Bring the flavors of India to life in your own kitchen. On the menu: Grilled shrimp and pineapple tikka over salad greens with a cilantro chutney. Beef Madras, a flavorful dish of beef, chiles, coriander, garlic and ginger, served with Bombay potatoes and Raita; and for dessert a very traditional Indian Rice with apricots and cardamom.

March 24, Thursday, 6:00 p.m. Positively Baking Maggie Davidson, $48.00
Cream Puffs, Eclairs, Profiteroles and Gougeres: Pate au Choux is a basic dough that is versatile in sweet and savory dishes. Learn to make the basic dough, and the best way to bake it. Then, fill the sweet varieties with pastry cream, and glaze them with a basic ganache. For the savory side, we enjoy Cheese Puffs—Gougeres—the perfect starter for any dinner party.

March 28, Monday, 6:00 p.m. Asian Cuisine Chip Myer, $48.00
Sweet and Spicy. Seared Ahi on a cucumber cracker topped with a spicy pineapple salsa and a sweet soy reduction; Entrée Seared Mallard Duck breast on roasted rosemary new potatoes sautéed Bok Choy topped with a red wine blueberry reduction; and for dessert you will enjoy a very special seasonal crepe while you watch Chip demonstrate how to make the crepes perfectly every time.