Happy summer everyone! Demonstration classes will host a max of 32 attendees, couples’ classes a max of 16 couples, and Young Chef classes with a max of 16 students.
Girls' Night Out Patio Party!
Summer fun starts here! Grab a friend and spend a relaxing evening celebrating the long-awaited summer season. Chef Carrie's menu, along with wine educator Teresa's expert wine choices, make for a wonderful array of summer's bounty. We think you'll agree it's the perfect spread for your next deck party! Sunny Grape Tomato Gazpacho with Crab, Ahi Tuna, Snap Pea, and Radish Salad, sweet and savory Char Siu Chicken with Sesame Noodles, Spice-Rubbed Flank Steak with Cucumber and Charred Onion, and Malt Chocolate and Marshmallow Sandwich Cookies.
This Class Is FullJoin The Waiting List
Let's Do Lunch! Thai Favorites
Looking for a unique lunch idea? Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. We'll do our best to get you out in an hour, and you'll take home the recipes! Coffee, hot tea, iced tea, and water will be available. We'll have a perfectly paired wine available to purchase by the glass or bottle. Tom Yum (Hot and Sour Shrimp Soup), Thai Beef Salad, and Coconut Rice Pudding with Mango and Salty Peanuts.
Add to CartEasy Sheet Pan Dinners
Sheet pan meals may be a shortcut to dinner, but it doesn't mean you'll sacrifice flavor. The best sheet pan dinners can be as complex-tasting as a meal you spend hours preparing. Mary will give you tips on what ingredients to pair together, how to add ingredients in stages, season and roast to create a sauce, and add raw elements at the end for keeping it fresh. This may become your favorite way of cooking. Minimal clean-up is a plus, too! Italian Chicken Thighs with Roasted Root Vegetables, Crispy Skin Salmon with Broccoli and Carrots, Shrimp Fajitas with Red and Green Bell Peppers, Red Onions, and Tomatoes, Ribeye Steak with Broccoli Rabe, Cannellini Beans, and Sweet Potatoes, and Pesto Chicken with Local Summer Vegetables. This menu will be paired with wine.
Add to CartRiviera Food and Wine
The French Riviera is the perfect summer getaway, dappled with fragrance-filled hills, bustling small cities, and a picturesque coastline. With over 300 days of sundrenched weather, it's a dreamy adventure for food and wine lovers. Join Chef Carrie and George for a wonderful evening of delicious foods, paired with wines from this glorious region of France. Trio of Tapenades, Pistou Soup, full of local summer vegetables and topped with pesto, the classic, Salade Niçiose, Daube Provençal, a succulent braised beef stew with red wine and herbs, and Tarte Tropézienne, an egg and butter-rich brioche dough cake, filled with pastry cream and topped with sugar and summer berries.
This Class Is FullJoin The Waiting List
Elegant Summer Brunch
Warm, sunny mornings give way to lazy afternoons with this brunch menu featuring a delightful array of dishes ideal for summer entertaining. Cream Scones with Fresh Blackberries, the ultimate brunch tart of Eggs, Asparagus, Gruyère, and sweet Cherry Tomatoes, on a buttery Puff Pastry Crust, savory Maple and Fennel Pork Sausage, bright and refreshing Pink Grapefruit, Blueberry, and Banana Salad with Mint, and Blushing Mango Mimosas.
Add to CartJunior Chefs' (grades 4-6) Make and Take: Chicken Divan
We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Junior Chefs' (grades 4-6) Hands-On Class
Students will enjoy making Chicken Divan, a creamy, cheesy entrée dish with broccoli and a buttery breadcrumb topping. You'll pair it with a fresh leafy Greens Salad with herby Homemade Ranch Dressing. And for a sweet ending, students will create Devil Dogs—chocolate cake "sandwiches" with a creamy whipped filling and cherry on top! Students will pack up their meals to enjoy at home, along with the recipes.
Join The Waiting List
Petite Chefs' (grades 1-3) Make and Take: Family Fun Treats
We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Petite Chefs' (grades 1-3) Hands-On Class
There's something for everyone in the family in this assortment of craveable goodies. Young chefs will make Homemade Peanut Butter Dog Biscuits for that special 4-legged family member. You'll mix and bake Maple, Brown Sugar, and Oats Granola, with choices for favorite add-ins like coconut, chocolate chips, and dried fruits. And for a savory treat, a buttery, spicy, crunchy Snack Mix. Students will pack up their treats and doggie bags for everyone to enjoy at home, along with the recipes!
Surf & Turf At the Grill
Easy, breezy summer evenings are perfect for grilling our favorite combination meal—seafood and steak. Spruce up an exterior dining area, fire up the grill, and take your party outdoors for the ambiance we crave this time of year. Arugula Pesto Shrimp with Citrusy Lemon Aioli, Summer Salad with Baby Greens, Local Heirloom Tomatoes, Fresh Mozzarella, Fresh Herbs, and Shallot Vinaigrette, Farmers' Market Grilled Ratatouille, Juicy Ribeye Steak, and Black-and-Blue Buttermilk Tart. This menu will be paired with wine.
Add to CartLet's Do Lunch! Herb Party
Looking for a unique lunch idea? Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. We'll do our best to get you out in an hour, and you'll take home the recipes! Coffee, hot tea, iced tea, and water will be available. We'll have a perfectly paired wine available for purchase by the glass or bottle. Arugula with Parmesan, Pepitas, Currants, and Quinoa, Ginger-Soy Flank Steak with Basil, Mint, and Cilantro, and Key Lime Bars with Sweet Summer Herbs.
Add to CartPie for Breakfast
We think pie for breakfast is an obvious choice! What is more satisfying than a hot cup of coffee and a leftover piece of pie? We're going for that familiar comfort food goodness vibe that's sure to get you excited for breakfast. Join Mary and learn to make her flaky pie crust and luscious fillings. And when you bake one of these pies for dinner or your next backyard BBQ, make sure you save a big piece for breakfast! Fresh Summer Berry Pie, Old-Fashioned Buttermilk Chess Pie, Roasted Peach Hand Pies, and Deep-Dish Cowboy Quiche.
Add to CartJunior Chefs' (grades 4-6) Make and Take: Homemade Ricotta Gnocchi with Turkey Bolognese
We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Junior Chefs' (grades 4-6) Hands-On Class
Young chefs will have fun learning the skills of rolling, forming, and cooking the popular Italian dumpling Homemade Ricotta Gnocchi, and topping it with Turkey Bolognese, a quick and healthy pasta sauce so rich and thick it tastes like it's been simmering all day! For a special dessert, students will make a homemade Chocolate Pudding Cream Tart with a buttery Graham Cracker Crust. Students will pack up their meals to enjoy at home, along with the recipes.
Food & Wine of Greece
Greece is an amazing country with many splendid islands. Its sun-baked days and coastal breezy nights are what vacation dreams are made of. The wines are stunning and the cuisine is simply outstanding. Spend an evening with wine educator Teresa, and Chef Carrie, as they explore the culinary lushness of Greece. Greek Meze Plate of tangy, garlicky, Skordalia, Taramasalata, and Olives, Baked Feta, Sesame, and Honey, Santorini-Style Shrimp with Local Tomatoes and Greek Olive Oil, Lamb with Stuffed Eggplant, and Loukoumades, doughnut-like honey puffs.
This Class Is FullJoin The Waiting List
Winner, Winner Chicken Dinner
Crispy, crunchy, spicy, and juicy—do we have your attention yet? Join us for this down-home summer supper where we'll be frying chicken and cooking up mouthwatering, complementary sides for an undeniable southern-style meal experience. Pimento Cheese and Sweet Pickles, crunchy on the outside, tender on the inside, perfectly seasoned Southern Fried Chicken, incredibly rich and silky Macaroni & Cheese, Crispy Coleslaw, fluffy Buttermilk Biscuits, and Sugar Cream Pie. This menu will be paired with beer and wine.
Add to CartStroll Down Bourbon Street
Couples' Class
One of the most desirable food destinations is Bourbon Street in the heart of the historic French Quarter in New Orleans. Join Mary for a menu that highlights a few quintessential dishes rich in flavor and tradition. Jumbo Lump Crab Cakes with just enough breadcrumbs and mayo to hold them together, served with spicy Creole Remoulade, "Cafe Navarre's" Cobb Salad with avocado, bacon, eggs, chicken, and lettuce, topped with Spicy Blue Cheese Dressing, Cedar Plank-Grilled Blackened Salmon, authentic Red Beans and Rice with Andouille Sausage, and decadent Bread Pudding with Bourbon Sauce. This menu will be paired with wine and beer.
Price is per couple. Please enter one name.
Best of Findlay Market
Bryn Mooth, the author of Findlay Market Cookbook, is back to share some of the best recipes from the book, along with stories about Cincinnati's historic public market. Join us for this interesting class and celebrate our local talent! Lemon-Rosemary Hummus with Warm Pita Wedges, Princess and the Pea Salad, Chicken Provençal, Ratatouille, and Buttery Vanilla Brownies. This menu will be paired with wine.
Add to CartThe Veneto
From the coastal areas to open, bountiful plains and mountains, this wine and food area is the wellspring of some of Italy's and Croatia's best wines and simply spectacular cuisine! Chef Carrie and George will lead us on a delicious expedition of the Veneto area's finest offerings. Frutti di Mar, a delightful dish meaning "fruit of the sea", an Italian trio of flavors—delicately sweet and salty Prosciutto, Parmigiano, and slightly bitter Radicchio, Pasta with Anchovy Sauce, rich in umami flavor, Creamy Polenta with melt-in-your-mouth Braised Beef, and classic Tiramisù.
Add to CartPetite Chefs' (grades 1-3) Bake and Take: Homemade Pop Tarts and Biscuits
We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Petite Chefs' (grades 1-3) Hands-On Class
Join us for this fun morning in the kitchen where you'll make better-than-the-real thing Pop Tarts. (No food dyes here!) Students will learn skills for making Pastry Dough, fill it with a Cinnamon and Sugar Mixture, bake until golden, and top with a Sweet Glaze. You'll whip Butter from fresh cream, and make fresh Strawberry Jam for light and airy homemade Biscuits. Students will pack up their baked goods to enjoy at home, along with the recipes.
Let's Do Lunch! Summer Picnic
Looking for a unique lunch idea? Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. We'll do our best to get you out in an hour, and you'll take home the recipes! Coffee, hot tea, iced tea, and water will be available. We'll have a perfectly paired wine available for purchase by the glass or bottle. Sweet Corn, Tomato, and Spinach Salad with Blue Cheese, Spicy Fried Chicken Sandwich with Spicy-Sweet Butter and Pickles, and Peach Cobbler.
Add to CartPetite Chefs' (grades 1-3) Make & Take: Parmesan Chicken Sticks
We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Petite Chefs' (grades 1-3) Hands-On Class
This menu is a keeper! You'll kick-up ordinary Chicken Fingers with a coating of Parmesan Cheese for a crispy crust and make them super fun to eat on a stick! Students will learn to make a creamy Cheese Sauce, add crunchy Bacon, toss all this goodness with al dente Pasta, and bake the Mac & Cheese until golden and bubbly. For dessert, we've discovered a delicious twist on the sugar cookie—Sugar Cookie Bars with pink icing and sprinkles! Students will pack up their meals to enjoy at home, along with the recipes.
Junior Chefs' (grades 4-6) Make & Take: 4-Way Cincinnati Chili
We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Junior Chefs' (grades 4-6) Hands-On Class
Join this class and learn the secret for making one of the most popular fast-food treats, Cincinnati Chili, complete with all the fixings. You'll also create Crispy Potato Tots, another family favorite, and Mississippi Mud Cake, a homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top! Students will pack up their meals to enjoy at home, along with the recipes.
Garden Party
Summer breezy and do-ahead easy, this menu features great dishes for celebrating the best of summer's bounty. Make-ahead chilled salads and lighter fare with delectable bite-sized desserts are some of the season's most enticing ways to enjoy patio dining. Chilled sparkling and rosé wines will be paired with this menu. Herbed Ricotta Crostini, Sweet Corn, Tomato, and Spinach Salad with Blue Cheese, Grilled Salmon Sliders on Brioche Rolls with Creamy Dill Caper Sauce and Crisp Romaine, Ginger-Soy Flank Steak Salad with Basil, Mint, and Cilantro, and a Trio of Mini Desserts, Orange Dream Mini Cakes, Raspberry Tiramisù Bites, and Caramel Cashew Blossoms.
Add to CartA Summer Dinner with Grist
Join us for this class and get to know the talented chef duo, Casey and Patrick Van Voorhis of Grist. The Van Voorhis’ specialty pasta market and restaurant, located in downtown Dayton, offers a wide variety of homemade pastas, sauces, breads, desserts, and specialty items. These creative chef instructors are passionate about sharing their knowledge of using the best seasonal ingredients for amazing results. You’ll enjoy watching Casey and Patrick work their culinary magic as they create this delightful summer menu. Grilled Peach & Fennel Salad with Castelvetrano Olive Tapenade, Gnudi with Farm Greens Pesto & Heirloom Tomatoes, and Cannolis with Ricotta Cream, Orange Zest & Pistchios. This menu will be paired with wine.
Add to CartLet's Do Lunch! Taste of the South
Looking for a unique lunch idea? Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. We'll do our best to get you out in an hour, and you'll take home the recipes! Coffee, hot tea, iced tea, and water will be available. We'll have a perfectly paired wine available for purchase by the glass or bottle. Pimento Cheese Grits, Jalapeño Peach Chicken, and Banana Pudding Parfaits.
Add to CartAll About Focaccia
Crisp on the outside and warm and soft on the inside, it's no wonder focaccia is one of the most popular of all Italian breads. Rich with extra virgin olive oil, herbs, and spices, focaccia is a tasty accompaniment for soups and stews, and its hearty texture is perfect for sandwiches. John will demonstrate the steps necessary for making this delicious bread and give you great ideas for enjoying it. Olive Oil and Flaky Salt Focaccia with a delightful Italian Garden Soup and Focaccia with Olives, Sun-Dried Tomatoes, and Fresh Herbs for filling with Italian Cheeses, Pesto, and Italian Meats. This menu will be paired with wine.
Add to CartGreat American Steak House
Who doesn't love a great steak house? Join Chef Carrie and wine educator George for one of the most delicious ways to ring in the summer! The meat is always the star, especially when it's incredible DLM Double Cut NY Strip Steaks, seared and cooked to perfection. For a traditional complementary favorite, Chef Carrie will prepare Shrimp Scampi with a rich buttery, garlic sauce. The menu will round out perfectly with a "Garbage Salad", Creamed Spinach, and Warm Brownie Hot Fudge Sundae! And let's not forget George's perfect wine pairings to bring it all together!
This Class Is FullJoin The Waiting List
Julia Child's Birthday Celebration
"I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a Valentine as you can give." - Julia Child.
It's back! We missed Julia's birthday last year, but we'll celebrate this summer with another spectacular menu. Join our staff, along with wine expert Teresa, for an evening of wonderful French cuisine and a wine, á la Julia Child. Coquille Saint Jacques, Salad Niçiose, Sauté De Boeuf á la Parisienne with Risotto, and Tart Aux Pêches.
Best of the West Coast
Couples' Class
Join Mary for this class and learn her favorite way to cook lamb. Lamb's distinctive earthy flavor mellows on the grill, and searing the meat makes for a delicious crust, resulting in a juicy and succulent roast. This menu is perfect for an elegant dinner party or casual BBQ. Pea, Asparagus, and Avocado Salad with Burrata, succulent Grilled Boneless Leg of Lamb with Rosemary, Garlicky Roasted Potato Salad, Grilled Rainbow Carrots, and Chocolate Semifreddo with Sweet Cherry Sauce. This menu will be paired with wine.
Price is per couple. Please enter one name.
Recipes From South Carolina Low Country
After spending time in South Carolina's famed Lowcountry (anchored by the beautiful and historic cities, Beaufort and Charleston), Bryn was inspired to bring some of the region's best-loved dishes to our Culinary Center. Join us for this delicious menu rich in lowcountry tradition. Cheese Straws, Chicken Country Captain with Buttered Rice, Green Salad with Buttermilk Dressing, Buttermilk Biscuits, and Atlantic Beach Pie. This menu will be paired with wine.
Add to CartAlfresco Dining Italian Style
Join Mary, and wine educator Teresa, as they celebrate the bold, vibrant flavors of the freshest produce, amazing seafood, most tender cuts of beef, and choice wine, all prepared in un-paralleled, farm-to-table, regional Italian style. Insalata di Mare (seafood salad from Amalfi), Trenette con Pesto alla Nocciola (trenette with hazelnut pesto from Genova), Filetto al Mirtillo Nero, (blueberry filet mignon from Florence), and Bocconotti Calabresi (mini tarts from Calabria).
Add to CartA Tucci Feast
Stanley Tucci is forefront in the culinary world due to his enlightening popular travel show, Stanley Tucci: Searching for Italy, and acclaimed books. His passion for the authentic Italian way of life through food and drink is palpable. His passionate, yet relatable cool style makes us want to be part of the conversation. Join us for a Tucci feast where we'll prepare a few recipes from his books, and pair each course with wine. Antipasto di Cannellini (white bean antipasto), Peperoni Arrostiti (roasted bell peppers), Mozzarella en Carrozza (grilled fresh mozzarella sandwich), Spaghetti Alla Nerano (spaghetti with fried zucchini), Zuppa di Pesce Alla Veneziana (Venetian-style fish soup), Steak Oreganato, and Peaches in Wine with Biscotti
Add to CartLets Do Lunch! Lighthouse Lunch
Looking for a unique lunch idea? Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. We'll do our best to get you out in an hour, and you'll take home the recipes! Coffee, hot tea, iced tea, and water will be available. We'll have a perfectly paired wine available for purchase by the glass or bottle. Clam Chowder, Lobster Rolls and Old Bay Potato Chips, and Whoopie Pies!
Add to CartLate Summer Feast
Couples' Class
Throwing a dinner party later in the summer is a breeze when the end is just as bountiful as its beginning. Mary will show you how to create a beautiful menu using the abundance of late summer's beautiful fruits, vegetables, and herbs. Local Heirloom Tomato and Ricotta Tart, Grilled Hanger Steak on Arugula with Balsamic Gastrique, Crispy Shaken Potatoes with Rosemary, Sautéed Fresh Corn with Basil Butter, and Peach Panna Cotta with Diced Fresh Peaches and crunchy Almond Crumble. This menu will be paired with wine.
Price is per couple. Please enter one name.
