Class Schedule - Cooking School at Southern Season

Class: Empanadas and Summer Entertaining

  • Date: Wednesday, May 29th
  • 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).

Chef Cat Parker (Browne) made her way back to North Carolina after working the culinary scene in Charleston and attending the Culinary Institute of America in Napa Valley, California. She is currently the chef and owner of Culinary Solutions, a personal chef company based out of Raleigh.

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$65.00
SKU
CC1905291730

Class: Lazily Delicious

  • Date: Thursday, May 30th
  • 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).

Being lazy never tasted so good!

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$60.00
SKU
CC1905301730

Class: Shop the Farmers' Market: Vegetable-Forward Thinking

  • Date: Saturday, June 8th
  • Time: 10:00 AM- 1:00 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).

Learn how you can shop the Chapel HillFarmers’Market with confidence and introduce more plants into your diet.

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$65.00
SKU
CC1906081000

Class: Air Fryer

  • Date: Thursday, June 20th
  • Time: 5:30 PM- 7:30 PM
  • Chef: Cooking School Staff
  • 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).

Beat the heat and mess—see what all the Air Fryer fuss is about.

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$60.00
SKU
CC1906201730

Class: Traditional Ethiopian Meal Part II

  • Date: Saturday, June 22nd
  • Time: 2:00 PM- 4:00 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).

Part I was so fun we simply had to add a Part II.

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$65.00
SKU
CC1906221400

Class: Le Creuset: The Cast Iron Way to Cook

  • Date: Monday, June 24th
  • Time: 5:30 PM
  • Chef: Cooking School Staff
  • 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).

Le Creuset is the leader in brilliantly colorful, high-performance enameled cast iron cookware that’s easy to use, easy to clean and easy to care for. In this class the attendee will see just how versatile Le Creuset cookware can be. Each attendee will go home with a copy of Le Creuset’s cookbook “The Cast Iron Way to Cook.”

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$65.00
SKU
CC1906241730

Class: Charleston

  • Date: Wednesday, June 26th
  • Time: 5:30 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).

Chef Cat Parker (Browne) made her way back to North Carolina after working the culinary scene in Charleston and attending the Culinary Institute of America in Napa Valley, California. She is currently the chef and owner of Culinary Solutions, a personal chef company based out of Raleigh.

Register Now
$65.00
SKU
CC1906261730

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.

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$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).

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$65.00
SKU
CC1907271200