Thursday, April 30th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Spring Spanish Tapas (Hands On)

No matter the region, Spain’s famous little plates are all about big flavor, bold ingredients, and sharing at the table. Chef Robin shares how to create a variety of classic Spanish tapas that balance salty, savory, crispy, and fresh flavors, all designed to be mixed, matched, and enjoyed together. Pair them with the perfect cocktail or beverage, and you’ve got the recipe for a memorable evening.

On the menu:

Pan Con Tomate

Shrimp with Romesco & Garlic Toast

Pinchos Moruños Spiced Pork Skewers

Classic Crispy Patatas Bravas

Helado con Turrón - Homemade Ice Cream with Soft Spanish Nougat

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, May 1, 6:30 - 9:00 pm

Chef Molly Sell presents:

Night in The Big Easy (Hands On)

Embark on a culinary journey to New Orleans and immerse yourself in the bold, lively flavors of the famous French Quarter. Chef Molly guides you through the iconic dishes that make the Big Easy a food lover’s paradise. From crispy Po-Boys to rich, savory Gumbo, experience the excitement of New Orleans cuisine as you learn techniques, flavor-building tips, and the secrets behind classic Creole and Cajun dishes. This class is full of personality, spice, and the fun, festive spirit that defines the city’s culinary culture!

On the menu:

Fried Shrimp Po-Boy with Spicy Remoulade Sauce

New Orleans Chicken and Andouille Sausage Gumbo

Cajun Spiced Creole Rice

Flambeed Bananas Foster with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

5/2 Workshop: Spring Baking (Hands On)

Chef Robin Nathan presents:

Workshop: Spring Baking (Hands On)

Celebrate the arrival of spring with sweet and savory bakes that capture the fresh, vibrant flavors of the season! Learn to infuse your bakes with spring flavors as Chef Robin teaches techniques for creating seasonal breads, scones, cake, and more! Snack on Marche charcuterie and cheese between bakes.

On the menu:

Sweet Egg Bread Braid

Softest Dinner Rolls

Lemon Blueberry Scones

Syrup-Soaked Citrus Semolina Cake

Marche Cheese & Charcuterie

Soft beverages included in class. Wine and beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Saturday, May 2, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Cinco de Mayo (Cocktail Party)

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of 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.

Festive cocktails, small plates, and mingling among friends both old and new, what better way to spend Cinco de Mayo?  Bring your best amigos and join Chef Amy for an evening of sipping and sampling the finest fare from south of the border!

On the menu:

Smoky Pineapple Margarita

Mole Poblano Chicken

Classic Corn Elotes

Hominy Pozole Rojo

Beef Barbacoa Tacos

Homemade Churros with Strawberry and Chocolate Dipping Sauces

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, May 3rd, 12:00 - 4:00 pm

Chef Amy Lukasik presents:

Scratch Croissants (Hands On)

Get ready to roll, fold, and bake your way to buttery perfection! In this hands-on master class, you’ll learn the art of traditional French croissant making from scratch. From working with laminated dough to mastering the perfect proof and golden bake, this class covers every flaky layer. Under the guidance of Chef Amy, you’ll shape morning buns, classic croissants, and discover the secrets to that signature crisp, airy bite. Leave with a box of your baked goods and the confidence to recreate the magic at home. 

On the menu: 

Traditional Croissants 

Almond Croissant

Morning Buns

Marche Cheese Board 

Soft beverages included in class. Wine & Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Tuesday, May 5, 6:00 - 8:30 pm

Chef Heather Ude presents:

Family Class: Cinco de Mayo (Hands On)

Bring the family together for a Cinco de Mayo celebration in the kitchen! For families with children aged 6 and over. From homemade tortillas to fresh salsas, churros, and more, you'll explore the bold and flavorful tastes of Mexican cuisine and embrace the festive spirit of the holiday! 

On the menu: 

Phyllo Enchilada Cups with Lime Crema

Street Chicken Tacos with Avocado Salsa Verde

Chipotle and Cheese Bean Dip with Homemade Lime Tortilla Chips

Cinnamon Churros with Salted Caramel

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, May 7, 6:30 - 9:00 pm

Chef Paul Richards presents:

La Pura Vida: Costa Rican Kitchen (Hands On)

Bring the flavors of Costa Rica to your kitchen as Chef Paul explores the fresh, colorful ingredients and traditional dishes that make Costa Rican cuisine  vibrant and delicious. Learn simple techniques to prepare classic dishes using tropical fruits, fresh vegetables, and flavorful herbs and spices. From hearty mains to refreshing sides and sweet treats, this class celebrates the spirit of “pura vida” - a joyful, relaxed approach to food and life.

On the menu:

Imperial Cerveza

Patacones (Tostones) with Guacamole

Guanacaste Ceviche with Chimichurri

Arroz con Pollo

Torta Chilena - Dulce de Leche Mille Feuille Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, May 8th, 12:00 - 1:30 pm

Chef Clair Smith presents:

DIY Steakhouse (Demonstration)

Bring the steakhouse experience home! Sit back and watch as Chef Clair walks through the techniques and tips behind classic steakhouse favorites. Learn how to choose and cook the perfect steak, build rich flavors with simple ingredients, and elevate everyday sides into steakhouse-worthy accompaniments. Along the way, the chef will share practical shortcuts and insider tips for achieving big flavor without complicated steps.

On the menu: 

Strawberry, Spinach and Toasted Walnut Salad with Honey Mustard Vinaigrette 

Cast Iron Seared Steak with Fresh Herb Compound Butter

Truffled Pommes Puree

Homemade Honey and Lavender Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, May 8, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Loire Valley Spring (Hands On)

Celebrate the freshness of spring in Loire Valley, highlighting the elegant yet approachable flavors of France’s countryside. Chef Robin draws inspiration from seasonal ingredients, classic French preparations, and the relaxed charm of dining along the Loire. Slow down, savor the season, and enjoy a meal inspired by the gardens, markets, and tables of the Loire Valley. 

On the menu:

Warm Mushroom & Baby Spinach Sauté over Tender Greens with Goat Cheese

Herb Rubbed Rack of Lamb with Pistou

Herb Tossed Baby Potatoes

Pain de Gênes Almond Cake with Raspberry Coulis 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday May 9th, 11:30 am - 2:00 pm 

Chef Brian Buchna and Aggie Petrando present:

Mother’s Day In Bloom - Chef Demonstration Brunch & Hands On Floral Arrangements

Treat Mom to a truly memorable celebration with a perfect blend of creativity, beauty, and delicious flavors. In this special event, you’ll craft your own spring-inspired floral arrangement to take home while enjoying a Chef’s Table demonstration featuring a menu inspired by the colors, aromas, and elegance of blooming flowers.

Not only will you taste the season, but also learn hands-on tips and techniques to design a stunning floral arrangement.

Recipes for all the dishes prepared during the demonstration, and all flowers, plants, and supplies needed to create your own arrangement are included in the event. Price is per person.

On the menu: 

Lavender Honey Mimosa

Citrus-Cured Salmon Gravlax on Crispy Potato with Creme Fraiche, Borage Flowers, Chive Blossoms and Oil

Asparagus and Lump Crab Oscar with Alp Blossom Mornay Sauce

Jasmine Infused Brioche Pain Perdu (French Toast) with Cherry Compote and Rose-Peppercorn Glazed Bacon

Elderflower Panna Cotta with Macerated Strawberries and Candied Chamomile 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, May 13, 6:30 - 9:00 pm 

Chef Clair Smith presents:

Springtime in Mediterranean (Hands On)

Celebrate the bright, fresh flavors of the Mediterranean exploring the vibrant flavors that reflect the sun-drenched coasts and gardens of the region. From crisp, refreshing salads to aromatic proteins and lightly sweet desserts, this class is a celebration of spring’s bounty and the Mediterranean way of cooking-simple, flavorful, and full of life.

On the menu: 

Fresh Herb Tabbouleh Salad

Yogurt Brined Chicken with Za’atar Spice

Roasted Asparagus with Tarragon Chive Butter

Mini Orange Pound Cakes with Sweet Cardamom Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, May 14, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Lowcountry Coastal Carolina (Hands On)

Experience the vibrant flavors of the Southern coast where fresh ingredients and classic regional techniques come together to create a true taste of the Lowcountry. From crisp fried green tomatoes to rich, comforting seafood dishes, this class celebrates the bold, comforting, and deeply flavorful cuisine of the region. Packed with Southern charm, Chef Brian will show you how to balance flavors, highlight local ingredients, and prepare a multi-course meal that feels like a low country coastal feast.

On the menu:

Fried Green Tomato with House Pimento Spread and Carolina Caviar

Southern Shrimp and Stoneground Grits with Crabmeat Gravy

Classic Succotash with Corn & Lima Bean

Bourbon Peach Cobbler with Vanilla Bean Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, May 15th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Loire Valley Spring (Hands On)

Celebrate the freshness of spring in Loire Valley, highlighting the elegant yet approachable flavors of France’s countryside. Chef Robin draws inspiration from seasonal ingredients, classic French preparations, and the relaxed charm of dining along the Loire. Slow down, savor the season, and enjoy a meal inspired by the gardens, markets, and tables of the Loire Valley. 

On the menu:

Warm Mushroom & Baby Spinach Sauté over Tender Greens with Goat Cheese

Herb Rubbed Rack of Lamb with Pistou

Herb Tossed Baby Potatoes

Pain de Gênes Almond Cake with Raspberry Coulis 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, May 16, 10:00 am - 12:00 pm

Chef Heather Ude presents:

Kids (Ages 8-12) Bountiful Brunch!

Get ready to brunch like a chef as young cooks will turn classic brunch favorites into something extra special. Mix, flip, and create dishes with gourmet touches, learning cool kitchen skills and tricks from Chef Heather along the way. With plenty of hands-on action, tasting, and creativity, enjoy a brunch that’s just as fun as it is delicious!

On the menu: 

Cinnamon Sugar Pangragatto French Toast with Rhubarb Compote

Mixed Berry Cream Cheese Danish

Potato Fritters with Caramelized Onions with Herb Aioli

Strawberry Mango Sassy

This class is designed for kids and is a drop-off class.

10% discount for parents on all regularly priced merchandise during class.

Saturday, May 16, 6:00 - 8:30 pm

Chef Molly Sell presents:

Tacos & Tequila (Hands On)

Bring a taste of Mexico to the kitchen! Learn to make vibrant salsas, creamy guacamole, and a variety of street-style tacos while exploring techniques that make these classic dishes approachable at home. From savory mushrooms to tender, beer-braised pork and perfectly grilled carne asada, you’ll experience the bold flavors of authentic street tacos in tonight’s fiesta!

On the menu:

Cocktail: Spicy Jalapeno Watermelon Margarita with Tajin Rim

Charred Tomato and Chipotle Salsa

Guacamole with Queso Fresco and Lime

Forest Mushroom and Cabbage Street Tacos 

Beer Braised Pork Street Tacos

Carne Asada Street Tacos

Coconut Quatro Leches Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, May 20, 6:30 - 9:00 pm

Chef Clair Smith presents:

Farmers Market - Vegetarian (Hands On)

Celebrate the beauty and bounty of spring! Learn how to take fresh, in-season ingredients from your local farmers market and transform them into dishes that are bright, flavorful, and full of life. Discover how to highlight the natural flavors of spring’s best vegetables, herbs, and fruits while creating a complete seasonal meal. From crisp, vibrant sides to comforting mains and a light, refreshing dessert, each dish reflects the freshness and energy of springtime cooking!

On the menu: 

Homemade Farfalle Pasta with Confit Cherry Tomatoes and Pecorino Cheese

Savory Spinach and Wild Mushroom Bread Pudding

Roasted Broccoli Rabe with Lemon and Hot Honey

Fresh Blueberry Panna Cotta 

Wine and Beer included in class.

10% discount on all priced merchandise during class.

Friday, May 22, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Chef’s Table: Cuisine of Capri (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef demonstration class. Experience the flavors and elegance of Capri as Chef Brian guides you through a thoughtfully curated menu, sharing tips, techniques, and culinary insights along the way. From light, refreshing appetizers to rich, flavorful mains and a decadent dessert, this class celebrates the vibrant, sun-soaked cuisine of the Amalfi Coast. 

On the menu:

Melon and Crisp Prosciutto Carpaccio with Micro Basil and White Balsamic Reduction

Pasta Primavera with Spring Peas, Fresh Burrata and Chive Oil

Pesce alla’Acqua Pazza - Poached Sea Bass with Cherry Tomato, Fennel & Garlic Confit

Torta Caprese Chocolate Almond Cake with Limoncello Chantilly and Candied Pecan

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, May 28, 6:30 - 9:00 pm

Chef Molly Sell  presents:

Summer from the Farm (Hands On)

The rich farmlands of the Midwest are springing to life, offering a bounty of fresh, vibrant ingredients that celebrate the season. Tender greens, soon-to-be-sweet berries, and locally grown produce inspire dishes that are both comforting and full of flavor. Chef Molly brings the best of the heartland’s spring harvest to the table tonight!

On the menu:

Dutch Baby with Goat Cheese, Lemon and Watercress

Green Bean, New Potato, Red Onion and Radish Salad with Soft Egg

Brown Butter Roasted Salmon

Pasta Carbonara with Rosemary Ham & Spring Peas

Strawberry Rhubarb Lemon Crumble with Sweet Chantilly Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, May 30, 6:00 - 8:30 pm

Chef Paul Richards  presents:

Steakhouse Italia (Hands On)

Experience the best of Italian flavors and classic steakhouse cooking. Learn to prepare perfectly grilled steaks, bold and flavorful sides, and Italian-inspired dishes that are as indulgent as they are delicious.. From crafting an elegant antipasti platter to grilling a juicy Tagliata di Bue, Chef Paul combines expert instruction, restaurant-quality techniques, and hands-on cooking. Leave with new skills, fresh ideas, and the confidence to recreate an Italian steakhouse experience at home.

On the menu:

Godfather Cocktail 

Antipasti Platter with Italian Charcuterie Meats & Cheeses

Insalata Cesare

Tagliata di Bue - Sliced Grilled Strip Loin with Rosemary Oil, Rapini with Toasted Sliced Garlic

Stracchino Mashed Potatoes

Parfait al Cioccolato e Torte di Nocciole - Mascarpone Chocolate Mousse with Espresso & Hazelnut Ladyfinger Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, June 4, 6:30 - 9:00 pm

Chef Brian Buchna  presents:

Summer Al Fresco (Hands On

Create an unforgettable, open-air feast that captures the essence of summer evenings- delicious food, relaxed ambiance, and the joy of dining with friends and family. Under the guidance of Chef Brian, create a stunning, seasonal menu of dishes that are perfect for enjoying outdoors. 

On the Menu:

Whipped Lemon Ricotta Crostini, Balsamic Roasted Grapes, Slivered Almond, Thyme

Panzanella Insalata, Grilled Romaine, Sourdough, Cucumber and Basil

Chicken Piccata, Lemon Caper Sauce, Linguine, Blistered Tomato

Classic Tiramisu, Kahlua, Orange Mascarpone, Salted Pistachio

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, June 5, 6:30 - 9:00 pm

Chef Robin Nathan  presents:

Baja Beach Eats (Hands On)

Join Chef Robin as she brings the bold, bright, and fresh flavors of Mexico’s Baja Peninsula to the kitchen! Learn to create vibrant dishes inspired by Baja Fresh’s signature style- where fresh ingredients and zesty flavors take center stage. 

On the menu:

Hibiscus Spritz Cocktail

Mexican Style Shrimp Cocktail

Baja Fried Fish Tacos with Cabbage, Crema and Pickled Onions

Classic Mexican Rice

Negro Modelo Ice Cream with Brown Sugar Crumbs

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.