Susanne Dillingham has been teaching classes at Cooking Uptown for over three years.  She graduated from Apicius, the Culinary Institute of Florence, Italy.  Susanne earned her Master Sommelier this past fall and runs her own successful business, The Tiny Chef.  Nikki Sawyer Moore graduated with an English degree from Davidson College in 2003, and her passion for cooking led her to attend culinary school at Johnson & Wales University in Charlotte.  Nikki spent the summer in Charleston where she wrote and tested recipes. She has recently started her own business, Food Love. Rochelle Courey is a Johnson & Wales graduate where she earned an Associates degree in Baking & Pastry as well as a Bachelors degree in Food Service Management. Rochelle specializes in classical French pastries, cake decorating, and Mediterranian cuisine and pastries. She is currently developing a cake business BAKED with love.

Kyle Biddy is the Sous Chef of Arooji's Wine Room, SouthPark. He earned his Culinary Arts degree from Johnson and Wales University. Kyle has worked for several local restaurants since relocating to Charlotte. Kyle has developed his own unique and effective style of teaching classes at Cooking Uptown and has been teaching since February, 2009.

Tristen Epps has held a number of restaurant positions including Line Cook and Sous Chef. He holds a Bachelor's Degree from Johnson & Wales University.  He is a native of the Island of Trinidad and has called Charlotte his home for the past 5 years. Tristen brings a great amount of culinary inspiration and experience to his classes and his passion for cooking shines through in his teaching style.

Chopping	Slicing	Making pasta
photo by Diedra Laird	photo by Diedra Laird	photo by Diedra Laird

SCHEDULE OF EVENTS

Calendar Year 2010

MARCH SCHEDULE

FRESH FISH & SEAFOOD   Saturday, March 13, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Tristen Epps   These fish and crustaceans are fun to cook!  You will learn the tricks of the trade for selecting and preparing delicious fish dishes at home. These inspired recipes may become classics for your friends and family.   MENU Crab Pot Pie with Homemade Crust   Salmon Wellington with Grain Mustard Beurre Blanc with Hericot Vert   Tristen's Shrimp and Grits   Seared Sable Fish with Pea Risotto & Vanilla Buerre Rouge   Blackened Mahi Mahi with Celeriac Puree and Braised Fennel   Tuna Tacos with Citrus Red Cabbage Slaw

CULINARY BUILDING BLOCKS   Saturday, March 13, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   Wish you could feel more comfortable in the kitchen?  In this class, we’ll make dishes that utilize basic cooking techniques in order to give you more confidence and creativity in the kitchen.  From rice cookery to the basics of poaching, this class will have you cooking like a professional in no time!   MENU Cream of Mushroom Soup Tomato & Cheese Tart Spring Vegetable Risotto Chicken Piccata Poached Salmon with Dijon Cream Sauce Eggplant Parmesan

PROFESSIONAL KNIFE SKILLS With Culinary Basics   Saturday, March 20, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few culinary skills.  You’ll begin the class with a session on knife skills, where you’ll practice proper handling and basic cuts.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.  **Please bring your chef’s knife, paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store.  MENU Rustic Goat Cheese Tart with Caramelized Balsamic Onions Vegetable Ratatouille with Basil and Penne Pasta Blue Cheese and Candied Pecan Cole Slaw

MIDDLE EASTERN TAPAS   Saturday, March 20, 1:00-3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Rochelle Courey, Chef/Owner, Baked with love   Experience the unique flavors of the Middle East. If you have a passion for cooking and trying new things, this is the class for you. Rochelle will teach you as her mother and grandmother taught her. Each one of these is for sure to be spotted at any Middle Eastern family gathering. Maybe you can add one of these wonderful dishes to yours? MENU Lebanese Stuffed Grape Leaves Hand Rolled Grape Leaves Stuffed with Lamb, Mint & Rice   Syrian Potato Salad   Fatayer Handmade Spinach & Meat filled Pies   Hummus with Toasted Pita   Traditional Tabouleh Fresh Parsley, Mint, Tomatoes & Bulghur Wheat Salad   Ma'amoul Tender & Buttery Nut & Date Filled Cookies

DIM SUM   Thursday, March 25, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Meaning “touch the heart,” Dim Sum is the traditional tea lunch in Chinese culture. In this unique class, you will learn how to make some traditional Dim Sum dishes and enjoy learning more about this meal of small plates.   MENU Pork Siu Mai Steamed Dumplings BBQ Spareribs   Shrimp Potstickers with Soy Dipping Sauce Beef Meatballs Vegetarian Spring Rolls with Sweet and Sour Sauce Sticky Coconut Balls with Red Bean Filling

CELEBRATE SPRING!   Saturday, March 27, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   It’s the time of year to celebrate Easter and Spring, both of which are symbols of new life. In this class we will prepare foods that represent the early stages of life in contemporary cooking.   MENU Veal Saltimbocca with Madeira Sauce   White Truffle Custards   Roasted Baby Beets on Arugula Salad with Lemon Gorgonzola Vinaigrette   Rhubarb Tart with Brown Butter Streusel   Roasted Squab with Cherry Balsamic and Haricot Verts   Seared Sea Scallops with Baby Vegetables in Puff Pastry & Buerre Blanc

LA PICCOLA CONTADINA “the small countrywoman”   Saturday, March 27, 1:00-3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   Come experience some of the wonderful food and wine from Ireland, Spain & Italy.  Enjoy the menu inspired by Susanne’s latest trip to Europe. She worked on Organic farms, dairies and wineries October – December.    MENU Irish Lamb Stew (Gorey Style)   Paella Andalusia Style   Albondigas Spanish Meatballs in Saffron Sauce   Oat Cake with Cinnamon & Allspice with Cream   Schiacciata alla Fiorentina Florentine Cake with Orange Peel   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.

APRIL SCHEDULE

MORE CLASSICS FROM FRANCE   Thursday, April 1, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Dreaming of France?  We bring its rich and delicious cuisine to you with these special recipes.  From Proust’s famous madeleines to sumptuous coq au vin, you’ll love cooking and eating these traditional French dishes.   MENU Soupe a l’Oignon French Onion Soup Crêpes Farcies aux Champignons Mushroom Stuffed Crepes   Moules a la Provençale Mussels on the Half Shell Gratineed   Coq au Vin Chicken in Red Wine with Onion, Mushrooms, and Bacon   Coquilles St. Jacques Scallops with Mushrooms in White Wine Sauce   Les Madeleines Shell-shaped Buttery Cakes

MEDITERRANEAN ADVENTURE   Saturday, April 3, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Postponed from Saturday, January 30, 10:30 am - 12:30 pm due to wintry weather!!   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   Satisfy your sense of adventure by exploring the tastes of the Mediterranean at Cooking Uptown. These dishes encompass the best of traditional ingredients and techniques from France, Spain, Italy, The Greek Isles, and Morocco.   MENU Acorn Squash and Red-Lentil Soup   White Bean, Sun-dried Tomato, and Feta Salad with Red Wine Reduction   Ricotta Gnocchi with Tomato-Porcini Ragu   Stilton and Carmelized Pear Risotto and Arugula Salad   Wild Mushroom Ragout over Crispy Polenta with Comte   Traditional Baklava

EGG-CEPTIONAL COOKING   Saturday, April 3, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Postponed from Saturday, January 30, 1:00 - 3:00 pm due to wintry weather!!   Guest Chef Nikki Moore, Chef/Owner, Food Love   Delicious homemade pasta, light and airy soufflés, and classic sauces like Hollandaise and Crème Anglaise all feature the common egg as an important ingredient.  In this technique-focused class, you’ll master egg cookery and be surprised by the versatility of the egg and its use in cuisines from around the world!    MENU Avgolemono Soup (A Greek soup thickened with egg yolks) Eggs Benedict with Hollandaise   Homemade Spaghetti alla Carbonara   Spanish Potato and Chorizo Tortilla   Grand Marnier Soufflés with Crème Anglaise   Chocolate Eclairs with Pastry Cream    *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.

FOR THE LOVE OF FRUIT   Wednesday, April 7, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Rochelle Courey, Pastry Chef/Owner, Baked with love   Spring is the best time to find delectably ripe fruits, especially at your local farmer’s market. These desserts are great for entertaining because they are not only delicious, they are also beautiful! Come learn how to make these easy desserts that will be the big hit at your next picnic or family gathering.   MENU Mango Lime Tart   Peaches & Cream Scones   Lime Glazed Cookies   Blueberry Cobbler   Strawberry Rhubarb Ricotta Galette

GET STUFFED!   Saturday, April 10, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Tristen Epps   In this class you’ll learn techniques for “stuffing” your food. If you’re interested in learning more about international cuisine, this is a good place to start.   MENU Chile Rellenos with Salsa Verde Peppers Stuffed with Chorizo & Cheese   Chicken Cordon Blue with Sauce Bernaise Chicken Cutlets Stuffed with Ham and Cheese   Braciole with Marsala Sauce & Italian Style Cream Spinach Thinly Sliced Meat Stuffed and Rolled   Zucchini "Rockefeller"   Cream Puffs with Herbal Carmel and Ibara Chocolate   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

SPRING FLING   Saturday, April 10, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Do you want to entertain family and friends but don’t know where to start?  From cocktail pairings to planning for the big event, this class will teach you how to host a memorable and fun cocktail party.  And with these delicious recipes, you’ll be well on your way to hosting a spring fling for family and friends!   MENU Cashew Chicken Lettuce Wraps   Deviled Quail Eggs   Lamb Meatballs with a Mint-Pesto Sauce Vegetarian Samosas   Petite Buttery Biscuits with Country Ham and Mustard   Homemade Fortune Cookies

ITALIAN WINE & SPIRITS   Thursday, April 15, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   Come learn the ins and outs of food and wine pairing so that you can make any meal a more pleasurable experience.  Susanne is a recent graduate of the International Sommelier Guild and this menu uses Italian wines and spirits which are Susanne’s specialty. Buon Appetito e Cin Cin!   MENU Crema Fritta Le Marche Style Fried Cream with Varnelli Dry Anise Liquor   Mini Flan with Fresh Ricotta, Beans & Mint served With Prosecco-Ginger Sauce   Handmade Spaghetti in Greco di Tufo wine, Thyme, and Branzino Fish Sauce   Coniglio con i Peporoni Oven Roasted Rabbit in Vedicchio dei Castello di Jesi Wine with Red & Yellow Peppers   Bell Pepper and Thyme Risotto with Italian Gewurztraminer

NUEVO LATINO   Saturday, April 17, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   This class will take you on a journey of the classic Latino cuisines and flavors revamped for the American kitchen. This menu is traditional yet sophisticated and delicious.   MENU Chorrillana Style Tuna with Charred Tomato & Chipotle Sauce   Shrimp and Vegetable Quesadillas with Avocado and Grapefruit Salad   Jerk Spice Shrimp On Corn Cakes   Corn and Bell Pepper Crepes with Braised Chicken Barbecue   Chilatole Rojo – Red Chile Soup with Mushrooms, Chicken, and Zucchini   Pepper Seared Steaks with Smoky Crema and Blue Cheese   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

AT THE FARMER’S MARKET   Saturday, April 17, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   April marks the re-opening of many Charlotte-area farmers’ markets and what better way to take advantage of their bountiful produce than with these delicious recipes.  You’ll learn tips on vegetable cookery in this class that celebrates the fruits and vegetables of spring and summer.   MENU Roasted Asparagus Soup Stuffed Summer Squash Shrimp and Pea Risotto Spring Vegetable and Lamb Stew Mushroom Ravioli with a Tomato Basil Sauce Over the Top Strawberry Shortcake

PROFESSIONAL KNIFE SKILLS with Culinary Basics   Saturday, April 24, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Lava Bistro & Bar   This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few culinary skills.  You’ll begin the class with a session on knife skills, where you’ll practice proper handling and basic cuts.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.  **Please bring your chef’s knife, paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store. MENU Rustic Goat Cheese Tart with Caramelized Balsamic Onions Vegetable Ratatouille with Basil and Penne Pasta Blue Cheese and Candied Pecan Cole Slaw

FROM GARDEN TO TABLE   Saturday, April 24, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   The spring and summer garden is on its way! Learn new recipes for what to do with the abundance of spring and summer vegetables.  This class is filled with simple, delicious, and interesting ways to use all of your fresh garden vegetables.   MENU Oven Roasted Stuffed Peppers, Tomatoes, Zucchini, Eggplant and Zucchini Flowers with Fresh Thyme, Marjoram, Basil and Bread Crumbs   Zucchini Parmigiano with Fresh Zucchini, Homemade Tomato Sauce, Basil, and Scamorza Cheese   Asparagus and Speck Souffle with Parmigiano Reggiano & Pecorino Romano Cheese   Oven Roasted Fennel in Saffron Sauce   Zucchini, Onion, Basil and Pine Nut Frittata

HOMEMADE PASTA AND SAUCES   Thursday, April 29, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   In this class we will make a variety of pastas using different types of flour, ingredients and shapes.  The pastas are paired with deliciously simple sauces that pair perfectly with a glass of wine for summer.   MENU Handmade Tortelloni "Fantasia" of the Springtime Stuffed with Shrimp and White Asparagus Served in Butter & Grana Padano Sauce   Handmade Orecchiette (little ear) Pasta with Cannellini Beans, Tomatoes & Mussels   Handmade Tagliatelle Pasta with Zucchini and Lemon Sauce   Handmade Farfalline (little butterflies) Pasta with Tomato & Basil Sauce   Handmade Spaghetti alla Chitarra (pasta made on a special machine) with a White Wine, Thyme, and Clam Sauce   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

MAY SCHEDULE

CHICKEN REVIVAL   Saturday, May 1, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Tristen Epps   If you’ve grown tired of boring chicken dishes, this class will inspire you to bring this classic back to your table. You’ll learn tips and techniques on how to select, cut up and de-bone a whole chicken and also how to use every part of America’s favorite bird!   MENU Chicken Country Captain with Scallion Rice Low Country Chicken with Tomato and Curry   Sweet and Sour Chicken with Sesame Noodles   The Perfect Roasted Chicken with Olive Oil Mashed Potatoes   Paillard of Chicken with Fresh Rocket Salad & Ginger Lime Vinaigrette   Chicken Liver Pate with Herb Crostini   Tristen's Chicken and Dumplings

COUPLES WITH HEART   Thursday, May 6, 6:30 - 8:30 pm $130 per couple, hands-on 6 couples Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   We're reserving this for couples who want to learn some delicious dishes to make together.  There will be several heart inspired presentations in this class.  Also, how could you go wrong with chocolate sauce? Back by popular demand, we’re offering this class to couples only!    MENU Riso con Mozzarella di Buffula Heart Shaped Risotto Stuffed with Mozzarella and Fried   Maiale Arrosto con Mele e Pure Roasted Pork Tenderloin with Apple Puree   Beet Spaghetti with Crème Fraiche & Garlic   Sformato di Ricotta, Spinaci, e Pomodorini Spinach, Ricotta, Tomato, and Almond Heart Mold   Pistachio and Cranberry Biscotti   Ravioli Dolci Sweet Stuffed Heart Shaped Ravioli Smothered in Chocolate Sauce

FUNDAMENTALS OF COOKING   Saturday, May 8, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room SouthPark   So you’ve taken our knife skills class and you’re probably thinking “what’s next?”  In this class you will get to practice basic culinary techniques that will provide a strong foundation on your journey to becoming a great cook. After this class you should be prepared to take on any other beginner course we offer.    MENU Sauté Sautéed Chicken Breast with Mushroom and Sage   Shallow Fry (or Pan Fry) Veal Scallopini (with Capers and Lemon)   Poach/Blanch Salmon Steaks with Mustard Herb Sauce   Sear/Maillard Browning Effect Seared Scallops/Salmon with Spicy Honey Glaze   Braise Braised Beet and Watercress Salad with Lemon Vinaigrette   Stewing and Sweating Two Hour Chipotle Beef Stew with Hominy

PICNIC IN THE PARK   Saturday, May 8, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Tired of soggy sandwiches and deviled eggs?  Picnic season has arrived and with the Charlotte Symphony’s Pops in the Park and the 4th of July just around the corner, it’s time to start thinking about dinner on the lawn.  From vegetarian sushi to fresh fruit tarts, the recipes in this class will make your next picnic anything but ordinary.    MENU Cold Cucumber-Dill Soup with Shrimp  Picnic-Perfect Fried Chicken   Spicy Asian Noodles   Vegetarian Sushi Caramelized Onion, Sundried Tomato, and Olive Tart Fresh Fruit Tarts

HOMEMADE DESSERTS   Saturday, May 15, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Tristen Epps   Ever wanted to make a delicious dessert like you’d get in a fine dining restaurant?  You’ll learn the tricks of the trade and how to prepare these dishes in your own kitchen.   MENU Homemade Chocolate Pudding with Sable Cookies   Molten Chocolate Cakes with Cabernet Raspberry Sauce   Citrus and Vanilla Panna Cotta   Seasonal Fruit Cobbler   Pate Choux Beignets with White Chocolate Sauce and Blackberry Jam

CHOCOLATE DREAMS   Saturday, May 15, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Rochelle Courey, Chef/Owner, "Baked with love"   Calling all chocolate lovers!! This is the class for you! Whether it’s dark or white chocolate that you crave, these chocolate recipes are great for any occasion… or simply satisfy your sweet tooth.   MENU Chocolate Soufflés with White Chocolate Espresso Sauce   Chocolate Cream Cheese Cookies   Blondies   White Chocolate Macadamia Nut Cookies   Dark Chocolate Truffles   Chocolate Walnut Brownies

PARLEZ-VOUS FRANÇAIS?   Thursday, May 20, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   An introduction to French cuisine. Get ready to learn from our multi-talented Tiny Chef, Susanne.  You won’t have to pass a test first to register for this one!  Just come prepared to learn a lot of new terms and techniques for preparing   MENU Potage aux Primeurs Springtime Vegetable Soup   Tian de Courgette et de Tomates Zucchini Gratin with Tomatoes & Eggplant   Artichauts Farcis Stuffed Artichokes with Pork, Veal & Mushrooms   Merou a la Provencale Pan Seared and Oven Roasted Grouper with Olive Tapenade   Escalopes Cauchoises Veal Scallops in a Cream and Mushroom Sauce   Tarte au Sucre D'Yport Apple Tart with Almonds and Creme Fraiche   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

PROFESSIONAL KNIFE SKILLS with Culinary Basics   Saturday, May 22, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Lava Bistro & Bar   This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few culinary skills.  You’ll begin the class with a session on knife skills, where you’ll practice proper handling and basic cuts.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.  **Please bring your chef’s knife, paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store.   MENU Rustic Goat Cheese Tart with Caramelized Balsamic Onions Vegetable Ratatouille with Basil and Penne Pasta Blue Cheese and Candied Pecan Cole Slaw

COASTAL COOKING   Saturday, May 22, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Whether you are headed to the beach this summer or prefer the calm of an ocean breeze at home, this class is for you!  In this fun class on coastal cooking, you’ll learn tips on purchasing seafood as well as delicious recipes that will bring the flavors of the sea into your kitchen.  MENU Mini Crabcakes with Remoulade Charleston’s Famous Shrimp and Grits   Baja Fish Tacos Flounder en Papillote Clam Sauce with Homemade Pasta Coconut Curried Mussels

DELICIOUS LATIN AMERICAN   Thursday, May 27, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   From the turquoise waters of the Caribbean to the peaks of the Andes, the foods of Latin America are diverse and flavorful.  In this class, you’ll experience some culinary highlights as you learn how to cook the traditional dishes of this unique part of the world.   MENU Ceviche de Camarones con Chifles Shrimp Ceviche with Fried Plantain Chips   Chiles Rellenos de Queso Cheese-Stuffed Poblanos with Tomato Sauce   Empanadas de Carne Small Turnovers with Pastry Crust and Meat Filling Jamaican Jerk Chicken with Pineapple Salsa Llapingachos con Salsa de Mani Cheese-filled Potato Pancakes with Peanut Butter Sauce   Carne con Salsa Chimichurri Marinated Beef Served with Traditional Argentine Sauce

POTLUCK TO IMPRESS   Saturday, May 29, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room SouthPark   The best part about going to a potluck dinner is you never know what new culinary delights you will get to try!  Join us in learning how to make this enticing array of dishes for your next shared food event or for any gathering of hungry people.    MENU Seared Scallops with Honey Citrus Glaze and Celery Salad   Cucumber Gazpacho with Shrimp and Melon   Flank Steak with Artichoke Potato Hash   Manhattan Salmon with “Martini Sauce”   Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary   Gorgonzola and Leek Crème Brulee with Basil Sugar

SEAFOOD ‘N WINE   Saturday, May 29, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   What could be a better combination?  Great wine with fresh seafood. Learn about combinations that work and how to select wines to accompany your seafood favorites.   MENU Scallops in Beurre Blanc   Marche Style Squid   Prawns & Banyuls Wine Sauce   Crayfish in Champagne & Tarragon Sauce   Cod in Butter and Muscadet Sauce with Potatoes and Onions   Trout in Riesling, Leek & Onion Sauce

more classes coming soon . . .   We have a 2 month rolling schedule of upcoming classes. if you're not on our mailing list, you may sign up at the bottom of the page - our customers are the first to be informed of our upcoming classes . . .

	This residential kitchen in an industrial setting offers a lot visually as well as functionally.