Class Schedule - Cooking School at Southern Season

Class: Kids and Parents in the Kitchen: Dad & Me in the Kitchen

  • Date: Sunday, June 9th
  • Time: 12:00 PM- 2:00 PM
  • Chef: Brian Adornetto
  • 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.

Chef 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, earning the basics of cooking from his family and their restaurant, P.N.K. Tavern in Jersey City, NJ, which has been there for over 75 years.

Register Now
$45.00
SKU
CC1906091200

Class: Knife Skills II (Beyond the Basic)

  • Date: Saturday, June 29th
  • Time: 12:00 PM- 2:00 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).

A brief recap of knife and hand grips, prepping large dense vegetables and fruits, and more complex vegetable/fruit knife cuts and techniques will be covered.

Register Now
$60.00
SKU
CC1906291200

Class: Knife Skills III (Poultry and Meat)

  • Date: Saturday, July 27th
  • Time: 12:00 PM- 2:00 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).

We’ll introduce the boning knife: completely break down, bone, and carve poultry (chicken); how to make French breasts, lollipop wings, and stuff and tie thighs; properly clean big cuts of meat; and butterfly and tie a tenderloin (pork).

Register Now
$65.00
SKU
CC1907271200