Class Schedule - Cooking School at Southern Season

Shop the Farmers' Market: Ratatouille

  • Date: Saturday, August 3rd
  • Time: 10 AM- 1:30 PM
  • Chef: Kurt Patzer
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

Ratatouille is a classic seasonal dish for the summer. It uses tomatoes, summer squash, eggplant and bell pepper. All of these should be available at the Chapel Hill Farmers’ Market in August. Come shop the market with us and then prepare and enjoy at least 5 recipes that you can recreate at home, with two of them being different takes on Ratatouille.

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$65.00
SKU
CC1908031000

Knife Skills I

  • Date: Monday, August 5th
  • Time: 5:30 PM- 7:30 PM
  • Chef: Brian Adornetto
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

This class will cover all the basics: Knife grip, free hand grip, rock & chop, knife/hand safety, honing, and sharpening. We’ll learn knife cuts and techniques: the wheel cut (bell pepper), how to batonnet (carrot), plateau (carrot), slice (carrot and onion), dice (carrot, pepper, and onion), julienne (pepper and onion), and mince (head of garlic).

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$60.00
SKU
CC1908051730

The Best of Julia Child

  • Date: Tuesday, August 6th
  • Time: 5:30 PM- 7:30 PM
  • Chef: Stefanie Prokopiou
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

Master 4 recipes by Julia Child just in time for her Birthday so you can celebrate in style (August 15th).

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$60.00
SKU
CC1908061730

Sunday Dinner from the Summer Garden

  • Date: Wednesday, August 7th
  • Time: 6 PM- 8 PM
  • Chef: Sheri Castle
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

It’s crazy hot, but the garden and farmers’ markets are bursting with fresh produce. Let’s make the most of it. A great Sunday dinner is welcome any day of the week.

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$65.00
SKU
CC1908071800

Kids in the Kitchen: I Scream for Ice Cream

  • Date: Saturday, August 10th
  • Time: 11 AM- 1 PM
  • Chef: Cooking School Staff
  • We lead kids on exciting cooking adventures where budding chefs ages 8-12 learn recipes and skills to create tasty dishes. Cooking is fun, and real food is really good! For Teens We lead teens in the fundamentals of cooking techniques and basic knife skills, with tasty, real food recipes, giving them confidence to be in the kitchen. Our teens classes are designed for individuals 13-17 years old.

The flavor of the summer (if you are kid)....Let your kids imagination fly with this class that will leave them screaming for Ice Cream!

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$45.00
SKU
CC1908101100

How to Build and Decorate a Simple Buttercream Wedding or Special Event Cake

  • Date: Sunday, August 11th
  • Time: 2 PM- 4 PM
  • Chef: Leslie Chartier
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

In this class participants will learn how to bake tiers, make frosting and frost, how to level, fill and build the cake as well as transporting and cutting a cake. Each participant will go home with their own small individually decorated cake.

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$60.00
SKU
CC1908111400

Southern Seafood Boil

  • Date: Monday, August 12th
  • Time: 5:30 PM- 7:30 PM
  • Chef: Stefanie Prokopiou
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

Nothing says summer like an outdoor seafood boil! Learn how to make these recipes for your next summer cookout before the fall breeze comes around.

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$60.00
SKU
CC1908121730

Flavors of the Triangle: Crossroads at the Carolina Inn

  • Date: Wednesday, August 14th
  • Time: 6 PM- 8 PM
  • Chef: Jeremy Blakenship
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

Crossroads at the Carolina Inn prides itself in serving authentic Carolina cuisine that is locally sourced and diversely crafted instilling Southern soul and Carolina spirit.

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$65.00
SKU
CC1908141800

Summer Grilling

  • Date: Thursday, August 15th
  • Time: 5:30 PM- 7:30 PM
  • Chef: Brian Adornetto
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

One of our most popular guest chef’s, Brian Adornetto, is a freelance food writer, professional Chef, and culinary instructor with many years of experience starting when he was born into the culinary world. Learning the basics of cooking from his family and their restaurant, P N K Tavern in Jersey City, NJ, which has been opened for over 75 years.

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$65.00
SKU
CC1908151730

Teens in the Kitchen: End of Summer Party

  • Date: Saturday, August 17th
  • Time: 11 AM- 1 PM
  • Chef: Cooking School Staff
  • We lead kids on exciting cooking adventures where budding chefs ages 8-12 learn recipes and skills to create tasty dishes. Cooking is fun, and real food is really good! For Teens We lead teens in the fundamentals of cooking techniques and basic knife skills, with tasty, real food recipes, giving them confidence to be in the kitchen. Our teens classes are designed for individuals 13-17 years old.

One last hoorah before school’s back in session and summer break is over.

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$45.00
SKU
CC1908171100

The Last of Summer: Favorite Dishes

  • Date: Sunday, August 18th
  • Time: 3 PM- 5 PM
  • Chef: Lucindy Willis
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

Chef Willis’ hands-down favorite recipes from this summer and previous summers.

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$65.00
SKU
CC1908181500

Tomatoes, Tomatoes

  • Date: Wednesday, August 21st
  • Time: 6 PM- 8 PM
  • Chef: Amanda Fisher
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

Join our resident British chef, Amanda Fisher, as she takes the tomato to another level in this farm fresh summer’s peak menu.

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$65.00
SKU
CC1908211800

Learn to Cook Like Sean Brock of Husk

  • Date: Thursday, August 22nd
  • Time: 5:30 PM- 7:30 PM
  • Chef: Cat Parker Browne
  • Intimate class of 18 or under where you work alongside other students in a hands-on environment. Each 2-hour class (unless otherwise stated) is structured to give personal attention and guide each participant through each stage of the recipe preparation, focusing on fundamental skills and techniques. Class will wrap up with a sit-down tasting meal of all the lovely dishes you’ve prepared, paired with one glass of wine chosen by our sommelier (unless otherwise stated).

Join Chef Browne as she explores the Cookbook of one of the South’s most popular and innovative Chef’s-Sean Brock.

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$65.00
SKU
CC1908221730

Diverse Meats from Mexico

  • Date: Saturday, August 24th
  • Time: 5 PM- 7 PM
  • Chef: Marcelo Villasuso
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

Nose to tail practices have been part of the Mexican cultural tradition for centuries. This goes for all regions of Mexico. The north being known for cattle, central areas have goat and lamb, the south has venison and the whole country has pork.

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$65.00
SKU
CC1908241700

Food From The Nuevo South

  • Date: Monday, August 26th
  • Time: 6 PM- 8 PM
  • Chef: Sandra Gutierrez
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

Sandra Gutierrez has taught at Southern Season since The Cooking School opened. In 1996, she discovered the Nuevo-Latino Culinary Movement and in November, The Smithsonian Institute will feature her story as part of a permanent exhibit in the National Museum of American History. Join us as we celebrate with a menu featuring some of the most delicate recipes born from this new branch of Southern cuisine. Come taste culinary history with Sandra’s good dose of humor and delicious food.

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$65.00
SKU
CC1908261800

North Carolina Summer Bounty

  • Date: Wednesday, August 28th
  • Time: 6 PM- 8 PM
  • Chef: Ellen Clevenger-Firley
  • Sit, watch and taste as a professional chef prepares recipes, gives tips and instructs how you, the at-home chef, can recreate the multi-course menu at home. Attendees receive recipes, tips and techniques from our worldly chefs and get to taste each course in real time accompanied by two wine pairings by our sommelier.

Summer in North Carolina is an explosion of delicious produce and seafood. Join Chef Ellen Clevenger-Firley to taste how good these NC products can be. Enjoy these simple dishes with family and friends.

Register Now
$65.00
SKU
CC1908281800