Learn to recreate a steakhouse experience at home with Chef Carrie and George Punter in this Food and Wine Class celebrating summer's arrival! We’ll begin with Butter-Poached Shrimp with Tomatoes and Garlic, a rich first course with juicy tomatoes balancing buttery richness and savory garlic. Next, the star of the evening: Grilled Flank Steak with Chipotle Sweet Potatoes, where smoky steak pairs with caramelized sweet potatoes and a chipotle kick. We’ll complement the meal with Sautéed Corn with Scallions and Jalapeños, a sweet and spicy side. To finish, enjoy Blueberry Cream Cheese Tart with Walnut Crust, a creamy, tangy dessert with a crunchy, nutty base and sweet-tart blueberries. George will pair each course with expertly chosen wine.

In this Food and Wine Class with Chef Carrie and George Punter you'll be immersed in the essence of the Levant with bold flavors. Start with Crudo with Cherries and Tomatoes, where fresh white fish is complemented by sweet cherries and juicy tomatoes. The Freekeh and Roasted Grape Salad combines nutty ancient grains with caramelized grapes, fresh herbs, and tangy dressing. Our Schug Lamb Chops are tender and spicy, with a fiery Schug sauce of chilies, garlic, and herbs. Round off your meal with Roasted Apricots with Cheese and Honey, where syrupy apricot juice pairs with creamy cheese and sweet honey. Each course will be paired with the perfect wine choice to enhance the exciting flavors of each dish.

Join Chef Carrie and Teresa Kearney, CSW for this Food and Wine Class and learn sensational ways to kick-up your casual or upscale patio gatherings. Start with a show-stopping charcuterie board featuring Pickled Grapes, Prosciutto, and Mortadella Grissini, where tart grapes, melt-in-your-mouth prosciutto, and creamy mortadella are paired with crisp breadsticks. Next, savor Hot Honey Shrimp, crispy on the outside, tender inside, with a spicy-sweet honey drizzle. The Flank Steak with Olive Salsa is smoky and charred, enriched by briny olives, fresh herbs, and citrusy zing. Finally, indulge in Naked Peach and Vanilla Shortcake Trifle, a light yet decadent dessert. Teresa will pair each flavorful course will a delicious wine. 

In tonight's Food and Wine Class with Chef Carrie and Teresa Kearney, CSW, you'll experience a taste of Chef's home town—Chicago, with a menu inspired by Lula Café, a pioneering farm-to-table restaurant. Start with Watermelon Gazpacho—light and vibrant. Then, enjoy Grilled Strawberries with Fennel and Burrata, where creamy cheese complements sweet fruit and crisp fennel. Next, savor Potatoes with Smoked Trout and Peaches, blending smoky richness with summery sweetness. Finish with Duck Breast paired with braised Leeks and caramelized Stone Fruit—a bold, balanced dish. Each course is paired with wine to complete the experience.

Global inspirations come together to celebrate savory indulgence and innovative twists in this Food and Wine Class with Chef Carrie and George Punter, CSW. Start with Caesar Salad Deviled Eggs, where creamy yolks are whipped with Parmesan, garlic, anchovy paste, and lemon, capturing Caesar dressing’s essence. Miso Shrimp and Corn Salad combines succulent shrimp, sweet corn, and the umami depth of miso paste. Next, indulge in Surf and Turf with Gochujang Black Pepper Sauce, featuring tender filet mignon paired with a spicy Korean-inspired black pepper sauce and grilled lobster tail. Finish with Semolina Cake with Lemon and Fennel, an aromatic dessert with tender semolina, zesty lemon, and fennel. You'll enjoy George's explanations of each wine he chose for this incredible menu.

Join Peggy Neary, Ruth Neely, and Teresa Kearney, CSW, for our beloved annual celebration honoring Julia Child's birthday—now in its eighth year. This special food and wine event returns to its roots with the original 2017 menu featuring iconic dishes that made Julia legendary. We’ll begin with Quiche Lorraine and Soupe à l'Oignon. Our third course will be Sole Meunière—the dish that began her culinary journey. You'll indulge in the rich complexity of Boeuf à la Bourguignonne. Dessert will be a fabulous Soufflé à l'Orange, a tribute to Julia’s fearless cooking. Each course will be paired with French wines selected by Teresa. Join us as we raise a glass to Julia’s enduring impact on American cuisine and her adventurous culinary spirit!

Chef Carrie's delightful menu is truly wine-friendly which makes Teresa Kearney's choices even more special in tonight's Food and Wine Class. You'll enjoy this fresh, flavorful menu starting with Tomato and Bacon "Salad" with Blue Cheese Onions, where juicy tomatoes and crispy bacon are enriched by tangy blue cheese and sweet onions. Then, savor Chicken Thighs with Italian Sausage and Spicy Pickled Peppers, featuring tender chicken paired with savory sausage and a zesty pepper kick. Enjoy Charred Hanger Steak with Broccoli and Balsamic Raspberries, where crisp broccoli and balsamic-infused raspberries complement the smoky richness of the steak. Finish with Tahini Chocolate Fudge Cake, blending rich chocolate with smooth, nutty tahini. Each dish is paired with wine to enhance the experience.