Hands-On Class

Decorating a Gingerbread House during the holiday season is a traditional family pastime. What child (ages 1-92) hasn't dreamed of decorating a gingerbread house this festive time of year? You'll be welcomed with the smell of gingerbread, the Culinary Center elves, and Zebbie Borland for a fun and creative evening learning the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Price includes one house. We are offering 2 classes this year.

This is a great food and wine menu for a cozy night in with good friends. Join Chef Carrie and Teresa Kearney for a charming Midwestern theme. We’ll start with Smoked Oyster Dip, with a distinctive salty, delectable flavor, that's served with crunchy Rye Crackers. Next is a warming White Cheddar Cheese Soup. Thick Pork Chops are stuffed with Ham and Gruyere, rolled in a crumb mixture, baked to golden brown, and plated with a side of Crispy Cabbage with Poppy Seeds. A Cranberry and Port Tart will make a lovely dessert for holiday festivities.

Comfort and joy are truly found around a dinner table with gatherings large or small, casual or formal—food brings us together. Join Mary Cooney for this dressed-up menu featuring—dun dun da dun—Crown Roast of Pork. This impressive roast is brined, marinated, and roasted to perfection for a succulent result and will be plated with Roasted Root Vegetables with Gremolata. The meal begins with Swiss Chard Pie with a perfect wine tasting. An Arugula Salad of Pear, Goat Cheese, Walnuts, and Cranberries follows. And for dessert, rich Chocolate Almond Pie. This menu will be paired with wine.

Join Harriet Argue for a great dinner party menu with a make-ahead entrée and dessert ideal for this busy month. For an outstanding appetizer, enjoy tender, sweet Calamari lightly breaded, fried, and served with a creamy-tangy Tzatziki Sauce. A crisp Cucumber Salad with Juicy Tomatoes and Feta will follow. Chicken Giouvetsi is boldly flavored, tender chicken nestled in Orzo Pasta with onions, tomatoes, and peppers, resulting in a most comforting, cold-weather dish. Ekmek is a showstopper dessert with layers of crispy kataifi pastry sweetened with sugar syrup and cinnamon, then topped with vanilla custard, slightly-sweet whipped cream, and roasted pistachios. This menu will be paired with wine.

Join George Punter and Chef Carrie for this jubilant event when we pull out all the stops for one of the most celebrated seasons of the year. We’ll toast to auld lang syne as we indulge in a luxurious four-course menu, beginning with the flawless combination of a variety of Caviar and Champagne. The second course of Salt and Pepper Calamari is deliciously crispy and tender with a slight peppery kick. We’ll follow with Lobster Thermidor, a French classic—decadent and rich, perfect for highlighting this bubbly libation. We’ll finish the meal with an elegant Strawberry Champagne Torte.  

Chef Carrie and Peggy are gearing up for the upcoming holiday season, and December is one of our favorite months to celebrate with our Culinary Center friends. You'll want to keep these recipes handy for hosting a lovely dinner party with an elegant touch. The sweet-tart notes and tender texture of pear is complemented with hazelnut for a beautiful Pear Salad with Hazelnut Vinaigrette. Succulent, seasoned Pork Loin is adorned with Balsamic Onions for a rich, savory note. Dessert is a color-rich, sweet and crunchy Cranberry Cookie Tart. This menu will be paired with wine for purchase by the bottle or glass. This class has an additional date of December 20.