Hands-On Classes (grades 4-6)

In this weeklong cooking camp with Zebbie Borland, Junior Chefs will enjoy learning fundamental cooking skills while making recipes designed for their appetites and interests. Each day we'll focus on a specific food group with a variety of recipes for building upon skill level and technique. Monday is All About Eggs, from breakfast to dessert! Tuesday's class, All About Chicken, explores four prep methods that prove chicken is one of our most versatile proteins! Wednesday, we'll practice knife skills with All About Vegetables. Thursday will be a starch party with Potatoes, Pasta, and Rice. For a great ending to the week, Friday is All About Chocolate!

Hot days and sultry nights are made for this South of France food and wine adventure. The last stretch of summer evenings is fitting for relaxing with a crisp white, refreshing rosé, or delicious light red. Chef Carrie and Teresa Kearney, CSW, have prepared a wine pairing menu with a lighter feel, beginning with a classic Nicoise Salad with tuna and fresh vegetables dressed in a light vinaigrette. Local Tomatoes, roasted for extra sweetness, are the star of this Gratin with Lemon and Anchovies. Provençal-Style Chicken is a deeply fragrant dish of tender chicken braised in a delicate wine broth with shallot, garlic, and olives. And for dessert, Summer Stone Fruits will be embellished with Sugared Cream. 

Couples' Class

Join us in welcoming Azra Kaurin to the Culinary Center with an exciting menu from her Croatian heritage. You may recognize Azra as a former vendor at the 2nd Street Market, known for her popular Mediterranean cuisine, award-winning Baklava, and famous European cookies. Azra will demonstrate making a Zucchini-Cheese Strudel known as Bucnica, and Pljukanci, a Croatian hand-rolled pasta served with herby and saucy Braised Chicken. The meal will be complete with a seasonal Croation Summer Salad. And for dessert, Peach Cookies. This menu will be paired with wine.

Chef Carrie and Peggy love making this Spicy Fried Chicken Sandwich. It's a lunch favorite that's become a summertime tradition. The sandwich has it all with a combination of bold flavors. The batter is lightly spicy, thickly packed on, and fried for the ultimate crunch, then topped with briny dill pickles, and sandwiched in a soft bun slathered with sweet honey butter. You'll enjoy a fresh Local Corn and Tomato Salad, and finish with a fun, nostalgic dessert, Homemade Hostess Cupcakes. Wine and beer will be available for purchase by the glass or bottle.

Date Night With Mary 

Make it a date night or fun evening out with a friend with this elegant, special-occasion-vibe menu. We’ll begin with a crisp glass of wine paired perfectly with Homemade Flatbread with Creamy Ricotta, Fontina, and Parmesan Cheeses topped with Mushrooms, Shallots, and Roasted Red Peppers. A Spinach Salad with summer Strawberries, Pecans, and Feta will be tossed with Balsamic Vinaigrette. The fabulous main course is Reverse Seared Beef Filet with Brandy Cream Sauce and Blistered Green Beans. And for a splurgy dessert—Cream Puffs topped with Chocolate Ganache. This menu will be paired with wine.

Couples' Class

Elevate your next dinner party with this recipe for crunchy and tender Crostini topped with jammy Tomato Confit and Whipped Ricotta. It's so delicious you’ll be glad for your abundance of tomatoes! Mary will demonstrate how to cut a Chicken Breast for stuffing with Italian Prosciutto and buttery Fontina Cheese, and bake to perfection. On the side, a blend of Sautéed Spinach, Red Peppers, Sweet Potatoes, and Asparagus will add color and texture to the dish. And for dessert—Mary’s famous Pizzelle Cookies and Homemade Vanilla Gelato with fresh Strawberries. This menu will be paired with wine.

Zebbie Borland is famous amongst family and friends for her rich and creamy cheesecakes, and recently added two new over-the-top cakes to her dessert repertoire. Nutella Cheesecake has a chocolate cookie crust and a creamy filling of chocolate-hazelnut spread combined with cream cheese, and finished with chocolate ganache, chocolate whipped cream, and Ferrero Rocher Chocolates for the most beautiful presentation. Biscoff Cookies Cookie Butter make a luscious cheesecake with hints of cinnamon and caramel notes. For the cheesecake purists, Zebbie will make individual Vanilla Cheesecakes and top them with summer's fresh berries. Savory snacks and wine will be served in this class.

Join instructors Peggy Neary and Ruth Neely, along with wine educator extraordinaire Teresa Kearney, CSW, for our annual Julia Child food and wine celebration dinner. Child's genius wasn't only her culinary knowledge and perseverance, but her 1963 cooking show, The French Chef. Her exuberant, down-to-earth television personality along with her renowned books made her a household name. Tonight, we'll enjoy our tradition of celebrating Julia's legendary path on what would be her 112th birthday with this lovely menu paired with wine: Asparagus with Sauce Maltaise; Warm Scallop Salad with Corn, Nectarines, and Basil; Roast Tenderloin of Beef with Madeira Wine Sauce, Scalloped Potatoes Savoyarde, and Haricots Verts á là Anglaise. And for dessert, Fresh Peach Tarts with Crème Fraîche. 

Mary Cooney’s inspiration for this menu was created during her recent trip to Sorrento as she walked down beautiful lemon tree-lined streets and sipped on Limoncello Spritzes. We’ll welcome you with this citrusy cocktail and move on to an Antipasto Plate with Italian meats, cheeses, olives and bread. An Arugula Salad with Lemon Vinaigrette, Shaved Parmigiano-Reggiano, and Toasted Pine Nuts will follow. Gnocchi alla Sorrentina is a comforting dish with fluffy Yukon Gold potato gnocchi baked in savory pomodoro sauce, creamy mozzarella, meatballs, and basil, and baked until everything is melted and bubbling. Dessert is a Mascarpone Limoncello Tart. This menu will be paired with wine.

Couples' Class

Mary Cooney is cooking up a sensational menu with one of our favorite fishes. We love salmon for the variety of ways it can be prepared. With its rich flavor and buttery notes, it’s often a preferred choice. We’ll start with an appetizer of Prosciutto-Wrapped Roasted Asparagus with a zingy Lemon Cream Sauce. An Italian Salad with Red Wine Vinegar Dressing will prepare your palate for Crispy-Skinned Salmon with Lemon-Garlic Aioli. Green Beans with Yukon Gold Potatoes will be tossed in Olive Oil and Parsley while still warm to create a luscious coating. Summery Strawberry Mousse will be our sweet ending. This menu will be paired with wine.