Collection: Chef Brian's Upcoming Classes

Saturday, November 14, 6:00 - 8:30pm

Chef Brian Buchna Presents:

Chef's Table: Holiday Prime Rib Dinner (Demonstration)

Make this holiday season your most impressive yet with an elegant chef-led demonstration celebrating the art of the perfect prime rib dinner. Sit back, relax, and enjoy an evening as our chef prepares a festive holiday menu while sharing expert techniques for selecting, seasoning, roasting, and carving a beautifully cooked prime rib with confidence. Pick up valuable tips for timing a holiday meal, preparing seasonal savory sides, creating flavorful pan sauces, and pairing wines that complement this classic centerpiece. Whether you're hosting an upcoming holiday or another special gathering, you'll leave with the knowledge and inspiration to recreate a memorable holiday feast at home.

On the menu:

Crispy Potato Latke with Smoked Trout Mousse, Pickled Onion, Chive and Cream

Shaved Brussel Sprout and Lacinato Kale Salad with Honeycrisp, Bacon, Gouda, and Candied Pecan

Herb-Garlic Crusted Prime Rib Roast with Rosemary-Jus with Horseradish Chantilly

Roasted Glazed Baby Carrots

Dark Chocolate Molten Cake with Spiced Bourbon Cherries and Vanilla Bean Ice Cream

With Curated Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, November 19, 6:30 - 9:00pm

Chef Brian Buchna Presents:

Fireside Flavors (Small Plates)

In our Small Plates cooking class, guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

As the days grow shorter and the temperatures begin to fall, there's nothing more inviting than gathering for a warm, comforting meal. Prepare a menu inspired by the cozy flavors of the season, featuring hearty dishes, rich sauces, and comforting ingredients perfect for crisp autumn evenings and winter nights. Working alongside our chef, you'll learn techniques for building deep, satisfying flavors, creating seasonal comfort foods from scratch, and preparing recipes that are as impressive for entertaining as they are perfect for a quiet night at home. Leave with delicious recipes, new culinary skills, and plenty of inspiration for cozy dinners all season long.

On the menu:

Spiced Cranberry Pear Bourbon Smash

Soft Pretzel Bites with IPA Bacon-Scallion Cheese Dip

Pan Seared Duck Skewers with Fig-Port Wine Glaze and Microgreens

Mini French Onion Soup Tartlets with Gruyere and Leek

Pork Tenderloin Sliders with Spiced Apple-Cider Slaw and Pickled Mustard Seed

Aged Cheddar and Roasted Corn Polenta Cups with Vegetarian Ragu

Apple-Cranberry Crisp Skillet with Salted Caramel and Cinnamon Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, November 29, 12:00 - 3:00pm

Chef Brian Buchna and Aggie Petrando Presents:

Wreaths & Winter Feasts: Wreath Crafting & Chef Demonstration

Celebrate the holiday season in style with this festive class creating an evergreen holiday wreath, sipping wine and enjoying a festive feast! Join us for an afternoon of creativity, culinary delight, and cheer as each guest crafts a wreath and dines on scrumptious dishes perfect for the upcoming holiday season. Included in the afternoon: wine and soft beverages, the recipes for all the dishes enjoyed, and all the greenery and supplies used to create and take home a holiday wreath.

On the menu:

Juniper and Winter Citrus Champagne Fizz

Burrata and Roasted Cranberry Pistachio "Wreath" Appetizer with Rosemary Oil Crostini

Herb & Pine Nut Rolled Pork Loin Porchetta-Style with Spiced Apple Cider Reduction and Wild Rice

Warm Gingerbread Cake with Caramelized Pear and Bourbon Vanilla Whip

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, December 11, 6:30 - 9:00pm

Chef Brian Buchna Presents:

Cheers! Holiday Happy Hour (Small Plates)

In our Small Plates cooking class format, guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Celebrate the season with a festive, flavor-packed class with great food, cheerful drinks, and cozy holiday vibes. Guests will sip on seasonal cocktails while learning how to create holiday-inspired small plates that are perfect for entertaining. Chop, stir, and savor your way through the evening, crafting shareable bites using fresh, winter-inspired ingredients. Enjoy chef-driven tips for hosting, plating, and prepping ahead to recreate the magic at home all season long. The perfect blend of cooking, cocktails and holiday cheer!

On the menu:

"Visions Of Sugarplums" Cocktail - Plum Liqueur, Grapefruit, Hibiscus, Prosecco

Holiday "Olive Wreath" Antipasto Skewers

Crispy Sweet Potato Cakes with Cranberry Chipotle Aioli

Oysters Rockefeller with Fire-Roasted Peppers, Fennel and Panko

Seared Filet Tartine with Aioli and Shaved Smoked Cured Egg Yolk

Mini Lamb Meatball with Porcini, Red Wine and Rosemary

Peanut Butter Porter Brownies with Warm Fudge Sauce and Crushed Pretzel

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, December 17, 6:30 - 9:00pm

Chef Brian Buchna Presents:

Winter Ragu Pasta Night (Hands On)

Warm up with the comforting flavors of Italy in this hearty hands-on cooking class celebrating one of the country's most beloved cold-weather traditions. Learn how to create a rich, slow-simmered ragù from scratch and pair it with fresh pasta for the ultimate winter comfort meal. Chef Brian shares the techniques behind building deep, complex flavors, to layering aromatics and allowing sauces to develop over time, as well as the art of preparing fresh pasta.

Whether you're hosting a cozy dinner with friends or looking for a comforting meal to enjoy on a chilly evening, this class will give you the confidence to recreate these Italian favorites at home. Leave with delicious recipes, practical techniques, and a menu that's sure to become a winter tradition in your own kitchen.

On the menu:

Whipped Ricotta Crostini with Roasted Garlic, Honey and Crisp Sage

Chicory and Shaved Brussel Salad with Pomegranate, Toasted Hazelnut and Lemon-Parmesan Dressing

Handmade Egg-Yolk Pappardelle Pasta

Sundried Tomato Braised Tuscan Beef and Chianti Ragu

Vanilla Cardamom Panna Cotta with Red Wine Anise Poached Pear and Cookie Crumble

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, November 30, 6:00 - 9:00pm

Chef Brian Buchna and Aggie Petrando Presents:

Wreaths & Winter Feasts: Wreath Crafting & Chef Demonstration

Celebrate the holiday season in style with this festive class creating an evergreen holiday wreath, sipping wine and enjoying a festive feast! Join us for an afternoon of creativity, culinary delight, and cheer as each guest crafts a wreath and dines on scrumptious dishes perfect for the upcoming holiday season. Included in the afternoon: wine and soft beverages, the recipes for all the dishes enjoyed, and all the greenery and supplies used to create and take home a holiday wreath.

On the menu:

Juniper and Winter Citrus Champagne Fizz

Burrata and Roasted Cranberry Pistachio "Wreath" Appetizer with Rosemary Oil Crostini

Herb & Pine Nut Rolled Pork Loin Porchetta-Style with Spiced Apple Cider Reduction and Wild Rice

Warm Gingerbread Cake with Caramelized Pear and Bourbon Vanilla Whip

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, January 9th, 6:00-8:30 pm

Chef Brian Buchna Presents:

Chefs Table: Fireside Dining- Winter Reds (Demonstration)

Indulge in cold-weather dining alongside the rich depth of seasonal red wines. In this demonstration event, Chef Brian presents a refined menu crafted to highlight robust flavors and pair seamlessly with bold vintages. Savor exquisite dishes like a Roasted Beet & Goat Cheese Fonduta Napoléon, rich Canoe Bone Marrow with seared maitakes, and a comforting Braised Lamb Shepherd’s Pie under a Yukon Gold-Parmesan pipe crust. Conclude the evening with a luxurious Dark Chocolate & Spiced Plum Torte with red wine reduction.

On the menu:

Roasted Beet & Goat Cheese Fonduta Napoléon 

Canoe Bone Marrow with Seared Maitakes & Red Onion-Caper Gremolata

Braised Lamb Shepherd’s Pie with Yukon Gold-Parmesan Pipe Crust

Dark Chocolate & Spiced Plum Torte with Red Wine Reduction 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, January 29th, 6:30-9:00 pm

Chef Brian Buchna Presents:

A Taste of Europe: Sips and Small Plates (Small Plates)

Embark on an approachable yet refined culinary journey across Europe alongside Chef Brian. In this interactive small-plates session, you'll master elegant continental favorites—from warm stuffed baby bell peppers with herbed ricotta and savory German Obatzda paired with soft pretzel bites to sizzled gambas al ajillo on garlic-rubbed toast. Discover rustic French flair with mini duck confit tarte tatins, crisp pork tenderloin schnitzel bites, and delicate pistachio-honey baklava, learning practical tips to host an unforgettable European-inspired gathering.

This is a standing cocktail party style event culminating in a meal of small plates. Guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. 

On the menu:

Warm Stuffed Baby Bell Peppers with Herb & Pine Nut Ricotta 

Obatzda (Spiced Camembert Spread) with Soft Pretzel Bites 

Pan-Seared Gambas al Ajillo (Garlic Paprika Shrimp) on Garlic Rubbed Toast 

Mini Duck Confit & Caramelized Onion Tarte Tatin 

Mini Pork Tenderloin Schnitzel Bites with Lemon-Herb Aioli 

Pistachio-Honey Baklava Bites with Greek Yogurt Cream 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, February 5th, 6:30-9:00 pm

Chef Brian Buchna Presents:

Savory New Orleans (Hands On)

Join Chef Brian for a warm and welcoming journey into the heart of Louisiana’s legendary culinary traditions. Master iconic Cajun and Creole flavors as you fry up golden Creole Corn & Cheddar Hushpuppies with sweet cayenne-honey butter, build a rich roux for Classic Shrimp & Andouille Sausage Gumbo, and sear Blackened Wild Catch Fish paired with a smoky sweet corn and tasso ham succotash. To round out the celebration, indulge in a decadent Bananas Foster Bread Pudding drizzled with warm rum glaze. It's a flavorful evening filled with rustic charm, vibrant spices, and true Crescent City hospitality!

On the menu:

Creole Corn & Cheddar Hushpuppies with Cayenne-Honey Butter 

Classic Shrimp & Andouille Sausage Gumbo

Blackened Wild Catch Fish with Sweet Corn & Tasso Ham Succotash with Worcestershire-Butter Reduction 

Bananas Foster Bread Pudding with Warm Rum Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, February 13th, 6:00 - 8:30 pm

Chef Brian Buchna Presents:

Date Night: Regional Valentine’s Tuscany (Hands On)

Gather alongside your favorite partner for a romantic, hands-on culinary journey into the heart of Tuscany. Under Chef Brian’s warm guidance, you’ll master a luxurious lineup that begins with a warm Chianti-poached pear served over creamy burrata with fresh basil. Next, roll and craft handmade tagliatelle tossed with savory guanciale, sweet peas, zesty Meyer lemon, and rich black garlic butter, followed by a tender pan-seared chef’s cut steak enhanced by a velvety Vin Santo and green peppercorn sauce. Conclude the evening on a sweet, indulgent note with decadent Budino al Caramel e Sale Marino. Share unforgettable flavors, and savor the rustic elegance of Tuscany together!

On the menu:

Warm Chianti-Poached Pear, Burrata and Basil 

Handmade Tagliatelle with Guanciale, Sweet Peas, Meyer Lemon & Black Garlic Butter 

Pan-Seared Chef’s Cut Steak with Vin Santo & Green Peppercorn Sauce 

Budino al Caramel e Sale Marino

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, February 25th, 6:30-9:00 pm

Chef Brian Buchna Presents:

Sushi Night (Hands On)

Roll up your sleeves and join Chef Brian for an inviting, hands-on exploration into the art of sushi making. You will start by snacking on warm edamame tossed with Maldon salt and toasted garlic-chili oil as you learn the foundational techniques behind crafting perfect, fragrant sushi rice. Next, master rolling and slicing essential classics—from a classic crab California roll with zesty wasabi mayo to a bold, flavor-packed spicy tuna maki roll. Conclude your delicious evening on a sweet, refined note with a silky green matcha tiramisu!

On the menu:

Warm Edamame with Maldon Salt & Toasted Garlic-Chili Oil 

Perfect Sushi Rice

Classic Crab California Roll with Wasabi Mayo

Spicy Tuna Maki Roll

Green Matcha Tiramisu

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, March 18th 6:30-9:00 pm

Chef Brian Buchna Presents:

Pints and Plates  (Hands On)

Raise a glass and join Chef Brian for a cozy, flavor-packed evening celebrating the art of pairing delicious comfort food with curated craft beers. Learn to build bold flavors from the very first bite—starting with charred shishito peppers dusted with smoked sea salt and served alongside a savory garlic-miso dip, plus crispy maple-glazed pork belly bites with tangy pickled cucumber. Master the secrets to light, golden beer-battered wild cod tacos layered with malt vinegar slaw and zesty jalapeño-lime aioli, then round out the feast with a decadent stout float topped with vanilla bean ice cream and salted caramel. Grab a pint, roll up your sleeves, and bring the warmth of top-tier gastropub cooking to your table!

On the menu: 

Charred Shishito Peppers with Smoked Sea Salt & Garlic-Miso Dip 

Crispy Pork Belly Bites with Maple Glaze and Pickled Cucumber

Beer-Battered Wild Cod Tacos with Malt Vinegar Slaw & Jalapeño-Lime Aioli

Stout Float with Vanilla Bean Ice Cream & Salted Caramel

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, March 21st, 12:00 - 4:00 pm

Chef Brian Buchna Presents:

Workshop: Classic French Butchery and Poultry Techniques (Hands On)

Master the art of classic French culinary craft in this hands-on butchery workshop led by Chef Brian. Begin by learning whole poultry fabrication (poulet entier), mastering the essential knife techniques needed to expertly break down, trim, and prepare every cut with precision and minimal waste. Discover how to create a delicate deboned and stuffed ballotine before crafting a velvety, aromatic Velouté de Volaille—a traditional French mother sauce—finished with crispy skin shards and fragrant tarragon oil. Prepare a stunning pan-seared Suprême de Volaille alongside an herb-stuffed ballotine duo to showcase your newly refined skills. Finally, celebrate your culinary accomplishments with a slice of warm Classic French Apple Tatin crowned with airy Calvados whipped cream. 

On the menu:

Whole Poultry Fabrication (Poulet Entier)

Deboned & Stuffed Ballotine 

Velouté de Volaille (French Mother Sauce) with Crispy Skin Shards & Tarragon Oil 

Pan-Seared Suprême de Volaille & Herb-Stuffed Ballotine Duo (filled and rolled chicken breast)

Classic French Apple Tatin with Calvados Whipped Cream 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 27th 6:00-8:30 pm

Chef Brian Buchna Presents:

Chefs Table: Global Travels (Demonstration)

Pack your culinary passport and join Chef Brian for a warm, inviting journey celebrating iconic flavors from around the globe! In this interactive demonstration, you'll discover how simple technique and bold spices bring extraordinary international dishes to life. Savor a vibrant Peruvian rainbow quinoa salad drizzled with zesty ají amarillo vinaigrette, followed by succulent tiger shrimp tossed with rice noodles in a rich, fragrant lemongrass-coconut chile sauce. Enjoy a stunning chermoula-crusted rack of lamb served over saffron-infused couscous, before rounding out the evening with a deconstructed cardamom and rose water baklava tart alongside creamy pistachio gelato. Sit back, relax, and enjoy every delicious course expertly paired with regional wines!

On the menu:

Peruvian Rainbow Quinoa Salad with Aji Amarillo Vinaigrette & Crisp Plantain Chip

Lime-salt Tiger Shrimp & Rice Noodles with Lemongrass-Coconut Chile Sauce

Chermoula-Crusted Rack of Lamb over Saffron-Infused Couscous, Pomegranate Sauce

Deconstructed Cardamom & Rose Water Baklava Tart with Pistachio Gelato

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.