Wine Department and Cooking School Staff
Join the Southern Season Wine Department and Cooking School as they team up for this fun and casual evening of food and wine. Four Spanish wines (3-ounce pour of each) will each be paired with one plate of food ... more details
Kim Floresca and Daniel Ryan of [ONE] Restaurant
Join Kim Floresca and Daniel Ryan, executive chefs of the Chapel Hill restaurant [ONE], to learn the techniques behind the hand crafted pasta they serve. The pair truly enjoy making homemade pasta and will share their passion ... more details
We have all heard of paring food with wine, but if you are a beer lover this class is for you. Join Chef Susan Hearn for this hands-on cooking class pairing delicious new menus and a variety of beers. ... more details
Dumplings can be an exciting addition to any menu. Many cultures have their own versions and this is your chance to learn to make a number of different dumpling types. Join Cooking School lead Kim Calaway for this hands-on class as she ... more details
Craig LeHoullier, Alex Hitt and Caitlin Burke
Join Alex Hitt, owner of Peregrine Farm, and Craig LeHoullier, author and vegetable expert, as they share a wealth of knowledge about growing the numerous varieties of peppers. Since 1981, they have been developing a sustainable farming system ... more details
We are happy to welcome back acclaimed Chef Brendan Cox of the Oakleaf Restaurant in Pittsboro. Join him as he shows you how to conquer your fear of cooking seafood and take advantage of the bounty our state?s waters provide. Learn new and ... more details
Join cookbook author Domenica and learn to prepare a delicious fall meal based on her book The Glorious Vegetables of Italy. Like her book, this class will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day.
Almond and ... more details
Fall is perfect for chocolate desserts, but really anytime is! George Geary is a fabulous pastry chef, seasoned instructor and cookbook author. Join him for a detailed tutorial on delicious chocolate desserts.
Double Rich Chocolate Cake with Chocolate Sour Cream Cheese Frosting; Chocolate ... more details
The greens hills of Provence are turning hues of yellow and gold. This also brings a time of fresh flavors to the area. Join George and learn to impress family and guests with this fabulous seasonal French menu.
Caramelized Mushroom Toasts (Bouchees ... more details
Learn to bake bread with the best! Lionel Vatinet of La Farm Bakery in Cary, North Carolina is best known for his signature La Farm Sourdough Bread?an impressive five-pound boule with a savory and supple interior. Let Lionel lead you in an ... more details
Sandra Gutierrez, one of our favorite instructors, has a new cookbook and this time she?s delving into the world of legumes. Discover how the world eats beans and learn about the fascinating realm of field peas. This menu features Southern classics, international recipes, ... more details
Have you always wanted to work with various types of dough but been intimidated? This is your chance to learn just how easy and fun it can be. Join Cooking School instructor Caitlin Burke for this hands-on class and learn new techniques ... more details
Imagine yourself sitting in a small restaurant on one of the beautiful Greek islands. The sun is setting and a light breeze brings the smell of seafood cooking on the grill. OK, so maybe you?ll just be in Chapel Hill but join the ... more details
Similar names but different recipes! Amanda Fisher of Chapel Hill?s The Blakemere Company will show you the secret to perfect scones from both sides of the pond! And we will make an easy jam, turn scones into a savory casserole AND treat you ... more details
In Mexico, chiles rellenos are fresh chiles filled with vegetables, fruits, animal proteins and/or dairy products. Each region has their own varieties, and the types across Mexico are countless. Most of the time, chiles rellenos recipes use seasonal ingredients. Quintessential "Chiles en Nogada" ... more details
It isn?t too early to start looking ahead to fall dinner celebrations so now is the time to start experimenting with some new and creative dishes using the best of the season?s offerings. In this class, Chef Lucindy takes a new look at ... more details
Hill, Bill Smith, to enjoy recipes from his new book, Crabs and Oysters: A Savor the South Cookbook. Bill has been creating iconic Southern Dishes at Crooks Corner for over 20 years. Come for the delicious food and his wonderful stories.
Crab and ... more details
Come join entertaining instructor Amanda Fisher for this fun class on all things shrimp! You will learn the tips for purchasing, storing, cleaning cooking perfect shrimp, baked, broiled, poached or sautéed and build three recipes from the basic sauté technique
Pan Sauteed Shrimp; ... more details
Proper knife skills can make all the difference when cooking. Join Brian, a personal chef, food writer and graduate of the Institute of Culinary Education in Manhattan, to learn basic cutting and chopping techniques, how to hold a knife properly and how ... more details
Gary, from the famed Chapel Hill watering hole that bears his name, will show how to take your next tailgating party to the next level.
Light snacks will be paired with each cocktail
While a masterfully produced tea can be a pleasure unto its own, pairing the same tea with a well-chosen dish can add nuance and open up a whole other realm of taste experiences??a rewarding dialogue? begins. This learn at lunch will feature a ... more details
There are some things we all cook without ever truly exploring all the possibilities; eggs are a prime example. This is the cooking class you never thought you needed but do! Timothy will share some chef tips that will elevate your egg awareness ... more details
Wine Department and Cooking School Staff
Join the Southern Season Wine Department and Cooking School as they team up for this fun and casual evening of food and wine. Four wines (3-ounce pour of each) will each be paired with one plate of food. Enter ... more details
April McGreger quite literally wrote the book on Sweet Potatoes! (Sweet Potatoes: A Savor the South Cookbook) This sweet potato farmer's daughter will show you how to incorporate more of North Carolina's delicious and nutritious state vegetable into your everyday cooking. We'll look ... more details
The end of summer does not mean the end of end of farm fresh foods in North Carolina! Join Chef Susan Hearn for the celebration of farm fresh fall foods.
Spicy Pumpkin Soup with Brandy Crema and Cilantro Pepita ... more details
Early October is a nice bridge time for the availability of both summer vegetables and the harvest of early fall as well. In this class David Hirsch. part of the legendary Moosewood cooperative since 1976, shares an early fall menu from the latest ... more details
Returning for an encore class, David Hirsch will be sharing more culinary creations from upstate New York?s legendary Moosewood restaurant. Join him and learn a perfect menu for fall.
Potage Jacqueline (Creamy Sweet Potato Soup); Skillet BBQ Tofu with Quinoa; Autumn Salad Plate ... more details
Chef Shellie of KitchenCUE simplifies souffles and crepes so that they are approachable for everyone. Nothing is more impressive than to serve your guests piping high soufflés or a great crepe flambé!
Shiitake Mushroom and Boursin Cheese Souffles; Tarragon Crepes with Spinach Filling; ... more details
A professionally trained chef and culinary educator, Chef Shellie translates her vast knowledge into easy formulas that simplify the techniques of cooking. Join her and learn a fun new menu that incorporates some of the classic flavors of Italy.
Crispy Chickpeas with Garlic ... more details