Collection: Date Night Cooking Classes in the Chicago Suburbs

Wednesday, June 24, 6:30 - 9:00 pm

Chef Clair Smith Presents:

Down South Seafood Boil (Hands on)

Get ready to roll up your sleeves, dig in, and celebrate the flavors of the South! Chef Clair will guide you through a classic Southern seafood boil, packed with seafood,, corn, potatoes, and bold, buttery seasonings. Start the feast with her famous Cajun deviled eggs, and finish on a sweet note with a tangy, refreshing key lime pie dessert. This class is all about fun, flavor, and a little Southern flair!

On the menu:

Cajun Fried Deviled Eggs

Seafood Boil with Corn on the Cob and Baby New Potatoes

Andouille Mac and Cheese

Sweet Summer Key Lime Pie Bars

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, June 25, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Summer Paella (Hands on))

Dive into the bold flavors of Spanish cuisine with a special focus on paella, Spain’s most iconic dish.From fragrant saffron and ripe tomatoes to fresh summer vegetables and seafood, explore the ingredients that give paella its depth, color, and character. Along the way, you’ll discover how regional influences and seasonal ingredients come together in this classic one-pan dish.

On the menu:

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels and Clams, With Saffron Carnaroli Rice

Classic Crema Catalana with Bruleed Sugar

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, June 30, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Best of Summer: Grilling (Hands on)

Get ready to fire up the grill and turn up the heat! Chef Molly explores the art of grilling, with bold flavors, and the best of summer ingredients. From perfectly seared meats to smoky vegetables and sweet, caramelized desserts, this class will give you the skills and confidence to elevate your summer BBQ game. You’ll discover how to balance smoke, seasoning, and freshness, transforming everyday ingredients into dishes that taste like a backyard feast straight from a professional kitchen.

On the menu:

Salad Niçoise with Grilled Tuna

Skewered Zucchini Strips with Lemon and Hazelnuts

Grilled Summer Corn Elotes with Cotija, Lime and Chile

Grilled Marinated Flank Steak with Smoky Cucumber Chimichurri

Cast Iron Peach and Almond Cobbler with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, September 22, 6:00 – 8:30 pm

Chef Clair Smith Presents:

9/22 Greek Island Tour (Hands On)

Transport your senses to the sun-soaked shores of Greece with an evening of hands-on cooking 

inspired by the flavors of the Greek Islands. Learn to craft fresh, Mediterranean-inspired dishes featuring vibrant ingredients like lemon, olive oil, oregano, and feta. From hummus to falafel, it is an evening to savor a taste of Greece, no passport required. 

On the menu:

Sun Dried Tomato Hummus with Crudite

Pan Fried Falafel Sliders with Tahini Sauce 

Quick Pickled Red Onions

Greek Fried Halloumi

Orange Olive Oil Cake with Honey Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, September 17, 6:30 – 9:00 pm

Chef Robin Nathan Presents:

9/17 Last of Summer - Dinner Al Fresco (Hands On)

Savor the final golden days of summer with recipes to inspire effortless outdoor entertaining. Prepare a vibrant, seasonal menu that highlights late-summer produce at its peak - juicy tomatoes, sweet corn, stone fruit, fresh herbs, and simple proteins elevated with bold, bright flavors. Casual yet refined, this class captures the feeling of lingering evenings, warm breezes, and meals shared al fresco as the season slowly turns.

On the menu:

Fresh Lemonade & Beer Shandies

Mexican Style Shrimp Cocktail

Santa Margarita Spice Rubbed Tri Tip with Bleu Cheese Vinaigrette 

Romaine Heart, Plum and Pickled Red Onion Salad with Ciabatta Croutons

Southern Style Fruit Cobbler with Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, September 16, 6:00 – 8:30 pm

Chef Heather Ude Presents:

9/16 Family Class: Autumn Harvest (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Celebrate the warmth and abundance of fall in this hands-on family cooking class inspired by the season’s harvest from vine-ripe tomatoes to sweet stone fruits. Work side-by-side, transforming peak autumn ingredients into comforting, shareable dishes that bring everyone to the table. Autumn Harvest is all about gathering, cooking, and enjoying the best flavors of fall together, making memories that last far beyond the meal. Price is per person.

On the menu: 

Smoky Corn Fritters with Garlic Herb Aioli

Pan Roasted Lemon Chicken with Burst Tomatoes

Cheesy Orrechiette with Late Harvest Veggies

Stone Fruit and Blackberry Galette with Vanilla Mascarpone Cream

Price is Per Person. Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Friday, September 25, 6:30 - 9:00 pm

Chef Robin Nathan Presents:

9/25 Chef’s Table: Cote d’Azur (Demonstration)

Transport yourself to the French Riviera in this chef-led culinary demonstration inspired by the effortless elegance of the Côte d’Azur. Known for its sun-drenched markets, coastal seafood, and vibrant Provençal flavors, this class celebrates the art of simple, seasonal Mediterranean cooking at its most refined. Enjoy a beautifully curated menu, featuring bright herbs, ripe summer vegetables, fresh seafood, olive oil, citrus, and the signature flavors of southern France. Gain insight into classic French techniques, wine pairing, and the foundations of Mediterranean cuisine. Throughout the demonstration, you’ll also have the opportunity to ask questions, offering direct access to professional tips, techniques and entertaining ideas. Breezy, elegant, and deeply seasonal, Côte d’Azur is a culinary escape to the French Riviera - where every dish tastes like summer by the sea.

On the menu: 

Rosemary and Lavender Infused Riviera Spritz Cocktail 

Mediterranean Cheese & Charcuterie

Socca with Zatar and Arugula Salad

Herb Crusted Lamb Chop Pops with Mint-Basil Pesto

Creamy Parmesan Polenta

Sautéed Pears with Goat Cheese Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday September 2, 6:00 – 8:30 pm

Chef Clair Smith Presents:

9/2 Coastal Summer (Hands On)

Capture the relaxed elegance of seaside dining in this hands-on class inspired by coastal summer flavors. Bright, fresh, and effortlessly refined, this class celebrates the kind of food meant to be enjoyed outdoors - preferably with a breeze, good company, and something chilled in your glass. Prepare a seasonal menu rooted in coastal ingredients like fresh seafood, citrus, herbs, and garden-grown produce. Learn approachable methods for cooking fish and shellfish, building vibrant sauces, and a perfect summer dessert. Fresh, breezy, and full of sunshine, coastal summer cooking is a celebration of simple luxury by the sea.

On the menu:

Tomatini Cocktail

Summer Green Salad with Crab Cake and Green Goddess Dressing

Lemon and Fresh Herbed Shrimp with Homemade Linguini

Summer Vegetable Succotash

Mixed Berry and Peach Galette 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday September 10, 6:30 – 9:00 pm

Chef Molly Sell Presents:

9/10 Fiesta de Verano Mexican (Hands On)

Fiesta de Verano brings together the warmth of tradition with the brightness of seasonal cooking for a menu that’s as colorful as it is delicious. Prepare classic Mexican techniques - layering smoky, spicy, citrusy, and herbaceous flavors in every bite. From handmade salsas and street-style favorites to grilled specialties and refreshing accompaniments, each recipe is designed for sharing and celebrating. Bold, joyful, and full of energy, this class is a summer celebration of Mexican cooking at its best.

On the menu: 

Shrimp and Avocado Tostadas

Chicken Enchiladas Suizas

Huevos Enfrijolados - Eggs on Spicy Black Beans

Spicy Classic Mexican Rice

Coconut Quatro Leches Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday September 3, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

9/3 Date Night: Parisian Garden (Hands On)

Step into a sun-dappled Parisian garden, where simple ingredients and timeless technique come together in effortlessly elegant ways. Inspired by the charm of outdoor dining in France, Chef Brian celebrates fresh herbs, seasonal vegetables, and light, refined dishes that feel both rustic and sophisticated. Prepare a curated menu rooted in classic French flavors and learn essential techniques for balancing flavors, layering textures, and presenting dishes with understated elegance. Relaxed yet refined, it’s an invitation to slow down, savor, and cook the French way.

On the menu: 

St. Germain Cucumber Spritz Cocktail

Fresh Chevre and Herbed Tartine with Honeyed Fig and Micros

Traditional Ratatouille “Confit Byaldi” with Piperade

Salmon en Papillote - Steamed in Parchment with Citrus, Leeks and Vermouth

Lavender Infused Creme Brulee with Fresh Blackberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, September 12, 6:00 - 8:30 pm

Chef Brian Buchna Presents:

9/12 Chef’s Table: Autumn Uncorked (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef’s table demonstration class featuring Marche wines of the season. Highlighting fresh, locally inspired ingredients and refined seasonal techniques, each course is thoughtfully paired with a curated wine to elevate and enhance every bite. Engage with the chef, ask questions, and learn the stories behind the pairings in this chef-led journey.

On the menu: 

Amuse Bouche - Drunken Grape on Rosemary “Stem” with Gorgonzola and Walnut Powder

Prosciutto Wrapped Scallops with Apple Cider Gastrique

Wild Mushroom and Taleggio Risotto with Crispy Sage

Cider-Brined Pork Tenderloin with Dijon-Calvados Sauce, Apple & Fennel 

Pears Poached In Spiced Syrah with Honey Whipped Mascarpone and Pistachio

With Curated Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 22, 6:00 – 8:30 pm

Chef Molly Sell Presents:

8/22 Date Night: Summer Wine Dinner (Hands On)

Celebrate the ease and elegance of summer entertaining in this class centered around beautifully paired wines and seasonal cuisine. Create a multi-course menu designed to highlight the freshest ingredients of the season - ripe produce, vibrant herbs, and light, refined preparations that let each element shine. From crisp, refreshing whites to bright rosés and lighter reds, each pour is thoughtfully selected to complement the menu and showcase the art of pairing. Come ready to cook, sip, and savor—this is summer dining at its finest.

On the menu: 

Marche Cheese & Charcuterie Plate

Heirloom Tomato and Fontina Cheese Tart with Dressed Greens

Fresh Berry Salad with Feta, Baby Cucumber, Avocado, Hazelnuts and Orange Vinaigrette

Marinated and Grilled Flank Steak with Chimichurri 

Strawberry Rhubarb Lemon Crumble a la Mode

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday August 21, 6:30 – 9:00 pm

Chef Paul Richards Presents:

8/21 Summer in Normandy (Hands On)

Transport yourself to the French countryside and explore the rustic elegance of Normandy’s summer cuisine - known for its rich dairy, fresh seafood, orchard fruits, and timeless technique. From savory classics with a coastal influence to lightly sweet finishes that celebrate peak-season fruit, each recipe reflects the charm and generosity of Norman cooking. Chef Paul shares foundational French techniques with a menu that feels both comforting and sophisticated - perfect for relaxed summer entertaining. Bon appétit!

On the menu: 

Pays d’Auge Sparkling Cidré

Galette Complète - Buckwheat Crepe with Cheese, Ham & Egg

Moules Marinières - Mussels in Wine & Butter Broth

Côtelette de Porc Normandie - Pork Chop with Apple Calvados Sauce

Haricots Verts & Purée de Pomme de Terre

Camembert with Dried Fruit & Nuts

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, August 27, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

8/27 Baja Surf & Turf (Hands On)

Bring the bold, sun-soaked flavors of Baja to the table. Inspired by coastal Mexico’s vibrant food scene, create a crave-worthy surf and turf menu that pairs fresh seafood with perfectly grilled meats, all layered with bright citrus, smoky chiles, and herb-forward salsas. From zesty seafood preparations to richly seasoned meats, each element is designed to deliver contrast - light and bold, smoky and fresh, indulgent and refreshing. Expect big flavors, relaxed coastal vibes, and a menu perfect for sharing.

On the menu: 

Tequila Spiked Queso Fundido with Chorizo and Peppers

Lobster and Corn Tostada with Avocado-Lime Mousse and Crispy Leek

Guajillo Rubbed Flank Steak with Charred Scallion “Chimmi” and Homemade Tortilla

Mexican Chocolate “Pot de Creme” with Cinnamon and Cayenne

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, August 25, 6:00 – 8:30 pm

Chef Molly Sell Presents:

8/25 Vine Ripened Summer (Hands On)

Celebrate the height of summer flavor where sun-ripened produce and fresh herbs take center stage in every dish. Chef Molly highlights the simple beauty of seasonal cooking, where quality ingredients and thoughtful techniques come together to create unforgettable meals. From heirloom tomatoes and fresh herbs, to ripe and ready corn and peaches - be inspired to savor every bite of the season. 

On the menu: 

Sweet Summer Corn Chowder with Shrimp

Cast Iron Cheddar Corn Bread

Salad Niçoise with Seared Ahi Tuna and a Lemon Herb Vinaigrette

Summer Strawberry Buttermilk Shortcakes

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, August 6, 6:30 – 9:00 pm

Chef Molly Sell  Presents:

8/6 Summer Paella (Hands On)

Step into the vibrant culinary traditions of Spain where bold flavors, shared cooking, and time-honored technique come together in one iconic dish. Explore the art of building authentic paella from the ground up - layering aromatics, seasoning, and carefully selecting ingredients to create deep, complex flavor. Chef Molly learns how to properly toast the classic carnaroli rice, infuse it with saffron and broth, and develop the signature socarrat - the prized caramelized crust at the bottom of the pan. Bold, aromatic, and designed for gathering, paella is a celebration of Spain’s most beloved communal dish—best enjoyed straight from the pan.

On the menu: 

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels & Clams

With Spanish Saffron Carnaroli Rice

Classic Crema Catalana with Bruleed Sugar

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 15, 6:00 - 8:30 pm

Chef Robin Nathan Presents:

8/15 Chef’s Table: Cucina del Giardino Wine Dinner (Demonstration)

Step into the sun-drenched beauty of an Italian summer garden in this chef-led cooking demonstration inspired by the simplicity and elegance of regional Italian cuisine. As the chef prepares each course, you’ll gain insight into essential Italian techniques, seasonal cooking principles, and tips for building flavor with intention.. Bright, relaxed, and deeply seasonal, tonight is a celebration of la dolce vita at the table - where simple ingredients become unforgettable meals.

On the menu:

Negroni & Prosecco “Sodas”

Marché Italian Cheese & Charcuterie

Shrimp with Limoncello Piccata over Spaghettini 

Herby Pan Roasted Pork Tenderloin over Tomato, Fava Bean and Sweet Corn Sauté with 3 Herb Pesto

Mascarpone Ice Cream with Balsamic Roasted Strawberries

Curated Wines with Each Course

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, August 5, 6:00 – 8:30 pm

Chef Clair Smith Presents:

8/5 Farmers Market Vegetarian (Hands On)

Savor the best of summer with vibrant, vegetarian dishes that highlight the season’s freshest ingredients! From peaches to summer herbs,  berries and more, discover how to turn the bounty of summer into beautiful, delicious meals that are both nourishing and bursting with flavor. From refreshing salads to hearty grains, Chef Clair transforms farmers market ingredients into a crave-worthy dinner!

On the menu: 

Heirloom Tomato and Fresh Peach Salad with Tomato Vinaigrette

Grilled Vegetable and Herbed Goat Cheese Tart

Lemon and Herb Farro

Caramelized Green Beans with Almond Gremolata 

Honey Roasted Summer Berry Short Cakes

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, August 14, 6:30-9:00

Chef Amy Lukasik Presents:

8/14 Summer Night in Thailand (Hands On)

It’s Thai night! Explore the vibrant flavors, fragrant spices, and colorful ingredients that make Thai cuisine so uniquely irresistible. Learn the perfect balance of sweet, sour, salty, and spicy while preparing iconic dishes from Spring Rolls to Pad Thai, finishing off the night with classic sweet mango rice pudding. This flavorful escape to Thailand is the summer night dinner you didn’t know you needed!

On the menu:

Summer Spring Rolls with Peanut Dipping sauce

Thai Beef Salad with Garlic Chili Dressing 

Classic Pad Thai with Shrimp

Black Forbidden Rice Pudding with Mango

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 1, 6:00 – 8:30 pm

Chef Brian Buchna Presents:

8/1 Summer Southern BBQ (Hands On)

Fire up your appetite and dive into the bold, smoky flavors of the South in this hands-on summer BBQ cooking class! Whether you’re a backyard grill master or just love the comfort of Southern cooking, this class will guide you through essential techniques of barbecue, bold spice blends, and crave-worthy side dishes. From mastering marinades to working the grill, Chef Brian is bringing true Southern hospitality to the summer table.

On the menu: 

Alabama White Sauce BBQ Wing

Aged-Cheddar Jalapeno Cornbread with Bacon Jam-Honey Butter 

Carolina Coleslaw with a Red Cabbage Twist

Bourbon Peach BBQ Baby Back Ribs 

Butterfinger Poke Cake with Salted Caramel Whip

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, July 24, 6:30 - 9:00 pm

Chef Brian Buchna Presents:

7/24 Chef’s Table: Sunset in Santorini (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef’s table demonstration class. Inspired by the warmth and elegance of a Santorini sunset, Chef Brian explores refined Mediterranean cuisine with a focus on technique, balance, and presentation. Enjoy a curated seasonal menu featuring fresh, high-quality ingredients and layered flavor combinations, learning methods that elevate simple dishes into something truly memorable.

On the menu: 

Greek Halloumi over Bell Pepper Coulis

Pan Seared Scallops with Ouzo-Butter Sauce, Parsnip Puree, Saltcure Caper & Dill

Herb Crusted Lamb Loin with Smoked Eggplant

Lemon-Oregano Confit Potato with Lamb Jus

Loukoumades with Honey, Dark Chocolate Ganache and Maldon Sea Salt

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, July 25, 6:00 – 8:30 pm

Chef Clair Smith Presents:

7/25 Farm to Table (Hands On)

The rich farmlands of the Midwest are springing to life, hinting at all the edible treasures the heartland has to offer. Tender greens, summer-sweet berries, and locally grown wheat are all the yield of the flatlands. Celebrate the best of the season with a farm-to-table approach to cooking. This class focuses on fresh, locally inspired ingredients and simple techniques that highlight their natural flavor. Prepare a thoughtfully composed menu centered on seasonal produce, learning how to build balanced, vibrant dishes with ease.

On the menu:

Spiked Watermelon Strawberry Aqua Fresca

Grilled Pork with Peach & Pineapple Chutney

Summer Vegetable Maque Chox

Wild Mushroom Risotto 

Fresh Cherry Almond Crisp with Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 30, 6:30 – 9:00 pm

Chef Molly Sell Presents:

7/30 Escape to the Cape (Hands On)

From the moment you cross the Bourne and Sagamore Bridges to the charming tip of Provincetown, Cape Cod offers a feast for the senses. Whether you're craving the nostalgic flavors of classic clam shacks and lobster huts or seeking the elegance of world-class dining, the Cape has something to satisfy every palate. Join us for a culinary escape where we’ll explore the best of traditional New England fare, bringing the fresh, coastal flavors of Cape Cod right to the kitchen.

On the menu: 

Creamy New England Clam Chowder with Torn Croutons & Chives

Cape Cod Chopped Salad with Crisp Apples, Walnuts & Blue Cheese

Fresh Catch Lobster Mac and Cheese

Apple Cider Donuts with Vanilla Bean Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 9, 6:30 – 9:00 pm

Chef Clair Smith Presents:

7/9 French Summer Bistro (Hands On)

Step into the charm of a Parisian café, where rustic elegance meets seasonal simplicity, preparing a multi-course menu inspired by the relaxed, flavorful fare of France’s beloved neighborhood bistros. Using the best of summer’s bounty, Chef Clair will guide you through iconic french dishes. Along the way, you’ll pick up classic techniques, from mastering pan sauces to balancing flavors. Whether you're planning your next dinner party or just love French cuisine, this class brings the flavors of summer in Paris straight to your plate.

On the menu: 

French Vidalia Onion Tart 

Lemon Caper Chicken

Pommes Anna Layered Potatoes

Bacon Wrapped Asparagus with Tarragon Bernaise Sauce

Classic French Crepes with Chocolate and Raspberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, July 8, 6:00 – 8:30 pm

Chef Robin Nathan Presents:

7/8 Filipino Grill (Hands On)

Explore the art of ihaw-ihaw (Filipino barbecue) - where sweet, smoky, tangy, and savory flavors come together over open flame. Chef Robin shares how to balance marinades, master high-heat grilling, and build layers of flavor that define this beloved cuisine. Prepare a curated menu of Filipino grill favorites from seafood ceviche to juicy skewers. Along the way, create traditional quick pickled sides, and grilled accompaniments that bring brightness and contrast to every bite.

On the menu: 

Tuna Kinilaw - Filipino Style Ceviche

Shrimp and Veggie Lumpia Cups in Crispy Wonton Cups

Chicken Adobo Skewers

Quick Pickled Fruit and Herb Salad

Layered Mango & Cream Float

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, July 22, 6:00 – 8:30 pm

Chef Paul Richards Presents:

7/22 Summer Aegean (Hands On)

Celebrate the bright, sun-soaked flavors of the Aegean region. Chef Paul highlights the vibrant ingredients and time-honored techniques found in Greek cooking. Citrus, fresh herbs, olive oil, and peak-season vegetables, coming together in a menu that’s perfect for summer. Along the way, you’ll pick up versatile techniques for working with seasonal produce, balancing brightness with richness, and creating dishes that are as beautiful as they are delicious. 

On the menu: 

Pita Chips with Pulled Chicken “Souvlaki” & Tzatziki Sauce

Greek Salad with Cucumber and Tomato in a Mint Infused Red Wine Vinaigrette

Lemon Garlic Feta Shrimp with Dilled Rice

Orange Laced Almond Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 16, 6:30 – 9:00 pm

Chef Brandy Fernow Presents:

7/16 Weekend at the Lake (Hands On)

Inspired by breezy evenings, seasonal ingredients, and meals meant to be shared, this lake house inspired dinner captures the feeling of gathering around the table after a day on the water - easy, inviting, and effortlessly refined. Prepare a fresh, seasonal menu that highlights summer’s best proteins, vibrant vegetables, bright herbs, and simple, flavorful sides designed for warm-weather dining. Casual, cozy, and quietly elevated tonight is all about great food, good company, and savoring the simple moments of summer.

On the menu: 

Hibiscus & Lime Margaritas

Balsamic Farro Salad with Burrata and Pistachio

Shrimp Po’Boy Sandwich with Pickled Summer Veggies and Herbed Remoulade Sauce 

Sweet Corn and Chive Campanelle Pasta with Crisp Pancetta

Blueberry Peach Buckle with Vanilla Bean Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 23, 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, July 17, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Summer Paella (Hands on)

Dive into the bold flavors of Spanish cuisine with a special focus on paella, Spain’s most iconic dish.From fragrant saffron and ripe tomatoes to fresh summer vegetables and seafood, explore the ingredients that give paella its depth, color, and character. Along the way, you’ll discover how regional influences and seasonal ingredients come together in this classic one-pan dish.

On the menu:

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels and Clams, With Saffron Carnaroli Rice

Classic Crema Catalana with Bruleed Sugar

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.