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.

Join Chef Carrie and Peggy for this hour-long lunch class. We'll demonstrate the recipes while you enjoy a three-course menu, and you'll go home with the recipes. We'll get started with a garden-fresh Herby Spring Salad, and follow with Salmon sautéed in nutty Browned Butter and fresh Dill; and plated with tender Baby Potatoes. And for dessert, Bee Sting Bars—buttery shortbread topped with a golden honey almond layer for a sweet, crunchy, and buttery confection! We'll have wine available for purchase by the bottle or glass.

We'll get a preview of the summer season with Chef Carrie and Teresa Kearney hosting a night of anticipated lighter fare paired with refreshing lighter-bodied wines. For a burst of brightness and brine, we'll start with an appetizer of Crushed Peas with Burrata and Black Olives. We'll enjoy a bowl of creamy Leek and Snap Pea Risotto, and follow with our freshest Salmon bathed in herby Pistou and Garden Tomatoes Relish. Early Summer Vegetables will be cooked perfectly al dente in Lamb Stew.