No matter your level of kitchen experience, it's likely this culinary class will be one of the most valuable you'll ever attend. Under the expert guidance of Chef Carrie, you'll master both fundamental and advanced knife skills. From properly holding your knife to creating precise cuts like julienne and brunoise, you'll gain confidence in your ability to slice, dice, and chop with precision. Chef Carrie will also cover essential topics like knife selection, sharpening techniques, and safe storage practices. You'll appreciate how consistent cuts can improve the even cooking of your dishes and elevate their presentation. Feel free to bring your own chef's knife or use one of ours. Light snacks will be provided.

Summer with a twist ... a twist of lemon, that is! Italy's Sorrento, gloriously spritzed with lemon and olive groves is inspiration for one of Mary Cooney's favorite flavor themes. You'll enjoy an appetizer of creamy Brie in Mini Phyllo Cups, kissed with Honey, Lemon, and Thyme and topped with Pistachios for crunch. The salad is a combo of peppery Arugula, salty Parmesan Crisps, and Toasted Pine Nuts, drizzled with Citrus Vinaigrette. Lemon Browned Butter Chicken Tenders with charred Broccolini is a great warm weather main dish. Dessert will be Sicilian Lemon Creams with Pistachio Crumble. This menu will be paired with wine.

A splash of lime juice in these dishes brings a vibrant, refreshing touch to a hot summer night. Mary Cooney will get us started with marinated Shrimp with Lime-Spiked Aioli, and follow with a delicate Greens Salad featuring creamy Avocado lightly dressed with Lime Vinaigrette. Authentic Chimichurri—a flavorful blend of parsley, garlic, extra-virgin olive oil, red wine vinegar, and a pinch of pepper flakes is the perfect finishing touch for Grilled Skirt Steak with a side of Chili-Lime Corn on the Cob. Our dessert is light, sweet, and tart, Lime Posset, topped with crunchy Toasted Coconut, Almonds, and Cookie Crumbs. This menu will be paired with wine.