Couples' Class

We’re pleased Azra Kaurin is back with us for our fall term of classes. Charming, gracious, and extremely knowledgeable, Azra will share an authentic Central European menu with her recipe for Goulash with Homemade Croatian Pasta Fuzi, bringing to mind treasured memories of her grandmother’s kitchen. The salad is lovely with crisp Green Lettuces with Lemon, Olive Oil, and Fresh Herbs. For dessert, we’ll enjoy watching Azra’s expert technique for making Strudel Dough from scratch. (We have a long-enough island!) The Apple Filling will be a combination of the best local apples and warm spices. This menu will be paired with wine.

Hands-on Class

Whether you are an experienced cook or a novice in the kitchen, this may be one of the most beneficial culinary classes you'll ever take. With Chef Carrie's excellent teaching skills and knowledge, you'll learn basic as well as advanced cutting techniques. You'll learn to hold your knife correctly for executing various knife cuts and shapes from julienne to brunoise, and how to select, wield, sharpen, and store knives. Chef Carrie will explain the importance of how consistent cutting techniques ensure your food is cooked to a uniform degree of doneness, as well as enhance visual appeal. Bring your favorite chef's knife or use ours. Light snacks will be served.

If you’re a fan of Indian food, you’re familiar with the many fabulous spices used for creating these delicious dishes. Aromatic, refreshing, fragrant, pungent, fiery spices, all tossed in the pot for an incredible result. Join Katherine Ballein as she demonstrates making a rich sauce with ginger, garlic, and Indian spices for Mushroom-Cauliflower Curry—a great make-ahead dish. For Chicken Vindaloo, the ingredient list is long but this traditional Indian dish is rich and flavorful with a spicy and tangy tomato curry sauce. We’ll serve these dishes with Naan, Chutney and Raita, a cool and creamy condiment. The finish will be a Mango Saffron Smoothie to cool us down deliciously. This menu will be paired with wine.

Join Harriet Argue for tonight’s class with a menu bound to satisfy our favorite Greek food cravings. We’ll start with salty, briny, and toasty Tapenade Crostini, and pair it with a wine tasting for the perfect bite. Chicken Gyros with tender and succulent marinated chicken stuffed into warm pita bread, and topped with red onion, cucumber, and zingy Tzatziki Sauce. Greek Fries sprinkled with salt, pepper, and oregano and topped with tangy feta will make the perfect accompaniment. Spanakopita is another favorite with its creamy spinach filling. For dessert, Chocolate Baklava and a scoop of Vanilla Ice Cream. This menu will be paired with wine.

We're well into the fall harvest time of year with crisp, cool days, local apples fresh off the trees, and an appetite for comforting fall fare. Join Chef Carrie and Peggy for a lunch menu that will satisfy the yearning. We’ll start with hearty Split Pea Soup—thick and savory. Polish Kielbasa, with a garlicky punch, hints of toasted black pepper, and clove, will intensify the flavor of this dish, alongside Roasted Cabbage and Rye Croutons. Apple cake is a German staple and we’ll make it extra festive with a Boozy Sunken + Drunken Apple Cake! Beer and wine will be available for purchase by the bottle or glass.

We're excited to celebrate the harvest season by welcoming Jessica Davila of local Rooted Flower Farm for an exclusive floral workshop! Using dried flowers from her Clinton County farm and locally sourced artisan pumpkins, Jessica will walk you and your little one through the process of creating your own festive, dried floral pumpkin decorations. All supplies are provided to make two dried floral pumpkins (one medium and one small). Additional small pumpkins may be purchased for an additional $20 the day of the class. We'll have kid-friendly snacks and drinks available to enjoy as you create your own special floral pumpkins.

Couples' Class

Join Mary Cooney for a culinary journey through Italy’s picturesque Abruzzo region with an outstanding menu rich in tradition. Hearty Pasta e Fagioli with tender cranberry beans and pasta in a fragrant tomato broth will hit the spot with a complementing Abruzzo wine pairing. Succulent Lamb Skewers will be grilled to perfection and plated with a medley of grilled Italian Vegetables with a drizzle of primo Extra-Virgin Olive Oil and Balsamic Vinegar. Tender Polpette will sit atop Bucatini Pasta tossed in rich Pomodoro Sauce. And for dessert, Lemon Almond Torta for a sensational ending. This menu will be paired with wine.

Junior Chefs Hands-On Class (Grades 4-6)

What could be more fun than preparing a Halloween menu with all the tricks and treats necessary for scaring your friends? Zebbie Borland will teach students how to design recipes that are as much fun to make as they are scrumptious to eat! Shrunken Head Cider with Hand-Carved Apple Heads is prepared in a punch bowl with shriveled apple ‘heads’ floating on top! Ketchup and brown sugar combine to drizzle over a Severed Hand Meatloaf, served with mashed potatoes in the shape of ghosts (“Boo-Ta-Toes). Shattered Glass Cupcakes with ‘bloody’ Cream Cheese Frosting, using cherry preserves, are topped with edible ‘broken glass’! Happy Halloween!

We’re excited Chef Gabi Odebode is back at the Culinary Center for three enlightening classes. Chef Gabi specializes in African heritage staple dishes that highlight the culinary traditions and contributions of people of African descent from all over the world. In tonight’s class, she’ll share dishes for a true Ghanaian experience with Egg Stew paired with Sweet Plantains, and a popular Ghanaian dish known as Waakye—Black Eyed Peas and Rice with Chicken Stew. She’ll finish with a Ghanaian sweet treat known as Bofrot, a  donut delicious for breakfast or snacking. This menu will be paired with wine.

Grab a buddy and join Chef Carrie for this upscale meatball (yes, meatball) extravaganza! Football season is in full gear and these recipes fit perfectly for a dressed-up tailgate party. She’ll take hum-drum to over-the-top with Mortadella and Chicken Meatballs in Brodo, for a savory, rich, and warming dish. Broccoli and Farro Polpette is deliciously satisfying for a meatless version. Spiced Lamb Meatballs with Mint Salsa Verde are marvelous at room temperature. Pork and Caramelized Fennel Meatballs boast fabulous fall flavors. This menu will be paired with wine.