Collection: Hands On Cooking Classes

Wednesday, April 8th, 6:30 - 9:00 pm

Chef Paul Richards presents:

Le Printemps (Hands On)

Celebrate spring’s vibrant flavors and add some French flair to your culinary repertoire. Embrace the season with Chef Paul’s seasonal menu, from light salads bursting with fresh herbs and colorful vegetables to main courses that highlight seasonal proteins, each recipe will reflect the essence of the season and immerse you in the flavors of France. 

On the menu:

French 75 Cocktail

Gnocchi with Pesto Broth

Fresh Berry & Pickled Fennel Salad

Herbs de Provence Seared Breast of Chicken with Niçoise Tomato Sauce & Haricot Verts

Cherry Galette with Sweetened Crème Fraiche

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, April 11th, 12:30 - 3:00 pm

Chef Amy Lukasik presents:

Knife Skills (Hands On)

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Our chef will take you through basic to more advanced knife techniques, the best use for different knives, safety, storage, and care. Chef Amy will cook up her favorite soup and oven fries with dipping sauce for a light lunch using the ingredients cut in class. 

On the menu: 

Seasonal Soup

Vegetable Crudite with Dip

All cutlery and accessories will be 20% off for class participants. 

Soft beverages included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, April 15th, 6:00 - 8:30 pm

Chef Heather Ude presents:

Family Class: Cast Iron Cooking (Hands On)

It’s family night in the Marcel’s kitchen! Families of any size are welcome with children aged 6 and older. From appetizer to dinner to dessert, cast iron is all you need tonight. Learn how to get that extra crisp edge from baking a cake, brownies or bread in a cast iron skillet to searing chicken on a cast iron grill.

Price is per person.

On the menu:

Corn Queso Fundido with Tortilla Chips

Grilled Chicken Fajitas with Guacamole

Cheesy Poblano Skillet Cornbread

Warm Skillet Brownies with Cinnamon Whipped Cream

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Tuesday, April 21st, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Classic Curry (Hands On)

Explore the vibrant world of curries where bold flavors and comforting aromas take center stage. Chef Brian breaks down curry cooking in a practical, approachable way guiding you through the essentials of building flavor, working with spices, aromatics, and sauces to create curries that are rich, balanced, and full of depth. From savory starters to fragrant mains and a lightly spiced dessert, you’ll prepare a complete curry-focused meal while learning tips that translate to everyday cooking.

On the menu:

Vegetable Pakoras with Mint-Cilantro Chutney

Classic Murgh Makhani (Butter Chicken) Curry, Jeera Basmati Rice, Cilantro

Thai Green Curry with Basil, Kaffir, Lime and Galangal

Mango Cardamom Lassi Mousse with Toasted Coconut

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, April 25th, 6:00 - 8:30 pm

Chef Molly Sell presents:

Date Night: Argentina (Hands On)

Step into the vibrant streets of Buenos Aires and experience the rich, bold flavors of Argentinian. Known for its passion for food, fire, and gathering around the table, Argentinian cooking celebrates high-quality ingredients, simple preparations, and big, satisfying flavors. Chef Molly explores a world of aromatic spices, fresh herbs, and traditional techniques that define the region. From savory handheld bites to iconic grilled meats and indulgent sweets, each dish reflects Argentina’s deep culinary roots and its love of shared meals and celebration.

On the menu:

Picada - Charcuterie with Cheese, Nuts and Olives

Argentinian Beef Empanadas with Lime Crema

Chilean Colchon de Arvejas - Sauteed Vegetables with Paprika and Egg

Traditional Grilled Argentinian Steak with Chimichurri Sauce

Sweet Alfajores - Dulce de Leche Sandwich Cookies served with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, April 26th, 12:00 - 4:00 pm

Chef Brian Buchna presents:

Workshop: Scratch Spring Pasta (Hands On)

Starting with the perfect pasta dough, this workshop expands your knowledge and techniques in preparing different pasta shapes and preparations. Learn to roll out and shape agnolotti and cavatelli, and create classic seasonal sauces to accompany your pasta. Gain the confidence and skills to create a beautiful meal of fresh pasta any time! 

On the menu:

Classic Pasta Dough

Crispy Artichoke Salad with Arugula, Bresaola & Lemon-Caper Aioli

Spring Pea and Mint Stuffed Agnolotti Pasta with Brown Butter Lemon Sauce

Cavatelli Vodka with Italian Sausage, Asparagus & Parmigiano Reggiano

Lemon-Lime Ricotta Cookies with Honey-Lavendar Glaze

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

10% discount on all regularly priced merchandise during class.

Tuesday, April 28th, 6:30 - 9:00 pm

Chef Molly Sell presents:

Greek Table: Athens (Hands On)

Take a culinary journey to Greece and learn to prepare fresh, vibrant dishes inspired by traditional Athens flavors. Discover the olive oil, herbs, and seasonal ingredients to create meals that are simple, healthy, and full of Mediterranean flair. Chef Molly shares techniques for preparing authentic Greek dishes, from savory starters to satisfying mains, while gaining tips for bringing the flavors of Greece to your own kitchen!

On the menu:

Melitzanosalata - Greek Eggplant Dip with Crumpled Feta and Toasted Pita Chips

Greek Orzo Salad with Tomato, Cucumber & Chickpeas

Roasted Garlic & Oregano Lamb Chops with Homemade Tzatziki

Crispy Zucchini & Feta Fritters

Classic Pistachio and Walnut Baklava

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednedsay, April 29th, 6:30 - 9:00 pm

Chef Clair Smith presents:

Passport: Korea (Hands On)

Pack your (culinary) passport and travel to Korea, discovering the bold, comforting flavors of Korean cuisine while learning to prepare approachable dishes inspired by everyday Korean cooking. Chef Clair explores key ingredients, sauces, and techniques that make Korean food deliciously savory, slightly spicy, and full of flavor. 

On the menu: 

Korean BBQ Beef Lettuce Wraps

Dakgangjeong - Korean Fried Chicken Wings

Pajeon Scallion Pancakes

Home Made Coconut Ice Cream with Caramelized Fresh Mango 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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.

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 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.

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.

Wednesday, June 10, 6:00 - 8:30 pm

Chef Clair Smith presents:

Family Class: Fire up the Grill (Hands On)

Get ready to turn up the heat! It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Chef Clair will teach you the art of grilling delicious, perfectly charred dishes that are sure to be on the family menu all summer long. 

On the menu: 

Grilled Watermelon Salad

Grilled Skirt Steak Tacos with Fresh Peach Salsa

Grilled Corn Fritter with Lime Crema 

Grilled Butter Pound Cake with Fresh Berry Compote & Whipped Cream

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Saturday, June 13th, 10:00 am - 1:00 pm 

Chef Molly Sell  presents:

Summer Pies & Tarts (Hands On)

Celebrate the flavors of summer and learn to craft mouthwatering pies and tarts filled with the freshest seasonal fruits, citrus, and fillings—perfect for warm-weather gatherings, picnics, or just a sweet treat to enjoy at home. Each guest will take home a Tartlet and a Mini Pie.

On the menu: 

Fresh Peach Pie with Almond Crumble

Mini Chocolate Salted Caramel Tartlet

Classic French Custard Tart with Glazed Fruit and Berries

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

10% discount on all regularly priced merchandise during class.

Tuesday, June 16, 6:30 - 9:00 pm

Chef Clair Smith Presents:

French Bistro l’été (Hands on)

Experience the essence of a Parisian bistro right in our kitchen as you learn to create beloved French dishes that are both comforting and elegant. Discover the fundamental techniques and ingredients that define French bistro cooking. From rich sauces to perfectly cooked meats, immerse yourself in the classic flavors of Parisian dining. Savourer! 

On the menu: 

Savory Chevre Cheese Souffles

Mustard & Herb Crusted Chicken with Orange Pan Sauce

Roasted Asparagus with Scratch Hollandaise Sauce

French Apple Tarte Tatin 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, June 18, 6:30 - 9:00 pm

Chef Robin Nathan Presents:

It’s the beginning of summer, let’s get the party going! This is a no-fuss get together designed to be easy, breezy, and tasty. Think handheld for summer party fare; one hand for nibbles and bites, one for frosty cocktails. String some lights, strike up the tiki torches, and choose your favorite playlist; it’s porch party time!  

On the menu:

Beer Shandies with Fresh Lemonade

Grilled Shishitos with Goat Cheese Aioli

Grilled Spice Rubbed Tri Tip Steak

Crunchy Green Salad with Avocado, Pepitas and Salsa Mexicana 

Southern Style Peach & Blueberry Cobbler with Homemade Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

It’s the beginning of summer, let’s get the party going! This is a no-fuss get together designed to be easy, breezy, and tasty. Think handheld for summer party fare; one hand for nibbles and bites, one for frosty cocktails. String some lights, strike up the tiki torches, and choose your favorite playlist; it’s porch party time!  

On the menu:

Beer Shandies with Fresh Lemonade

Grilled Shishitos with Goat Cheese Aioli

Grilled Spice Rubbed Tri Tip Steak

Crunchy Green Salad with Avocado, Pepitas and Salsa Mexicana 

Southern Style Peach & Blueberry Cobbler with Homemade Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, June 19, 6:30 - 9:00 pm

Chef Brian Buchna Presents:

Date Night Summer Solstice (Hands on)

The longest day of the year seems like the ideal excuse for a party! The spotlight is on all things so much better in the summer: juicy fresh fruits, fresh from the garden herbs and vegetable, grilled meats, and sparkly, light and refreshing batched cocktails. Turn your extra-long day into one extra-long party filled night.

On the menu:

“Golden Sun” Salad with Yellow Heirloom Tomato, Burrata, and Preserved Lemon Vinaigrette

Grilled Spiced Steak Medallions with Peach Habanero Glaze

Mint Israeli Couscous with Radish & Roasted Red Pepper

Raspberry & White Chocolate Eton Mess Trifle with Meringue Shards

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, June 20, 6:00 - 8:30 pm

Chef Paul Richards Presents:

Carolina BBQ (Hands on)

The Carolinas' boast one of the country’s oldest and most vibrant barbecue traditions. With grilling season heating up, it’s time to brush up on your barbeque knowledge and experience Carolina’s finest. Vinegar-based sauce, piled high pork, and traditional sides are on the table tonight!

On the menu:

Quick Cherry Bounce Cocktail

Powdersville Corn Fritters with Bacon Chive Aioli

Bean Salad with Carolina Mustard Dressing

Pulled Pork with Red Slaw & Greenville Vinegar Sauce

Blueberry Cobbler with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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.