Come for our Lunch Hour this afternoon as Chef Carrie delivers the freshness of the season with her bright and flavorful Garden Gazpacho, a refreshingly chilled purée soup of tomatoes and fresh vegetables. Pairing spectacle with flavor, the Very Tall Quiche with Zucchini and Greens is towered by a crisp, buttery pastry shell holding layers of tender, caramelized zucchini and delicately sautéed fresh greens, bound by a velvety mixture of local eggs and cream. As the days heat up, nothing satisfies like the cool, crisp sweetness of watermelon. Complete your summer lunch with Watermelon Sorbet with Chocolate Seeds, a light and silky sorbet garnished with chocolatey morsels resembling seeds. Wine will be available for purchase by the glass or bottle.

Join us for this Wednesday Night Supper Club when you'll step into the heart of "The Boot" with a light, summery menu showcasing bold Italian flavors. Begin with Salumi Salad with Watermelon and Herbs, where sweet watermelon and fresh herbs balance savory salumi for a refreshing bite. Next, indulge in Heirloom Tomato Lasagna Pie, a lighter, fresher take on classic lasagna. Our Spicy Utica Greens combine tender greens with red pepper flakes, garlic, and olive oil for a robust flavor punch. Finally, enjoy Frozen Lemon Sgroppino, a boozy, effervescent Italian dessert cocktail with tart lemon sorbet for a refreshing finish. These dishes celebrate summer and Italy’s culinary traditions. Wines will be chosen for this menu by our expert wine educators for purchase by the glass or bottle.

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. 

Our July Lunch Class is all about indulging in this southern-inspired menu with bold flavors and comforting classics. Start with Fried Green Tomatoes and Pimento Cheese, where crisp tomatoes pair with creamy, subtly spicy cheese. Jalapeño Peach Chicken combines the heat of jalapeños with the sweet richness of ripe peaches, served over perfectly grilled chicken. For dessert, enjoy Ritz Cracker Icebox Cake, a nostalgic no-bake treat with layers of buttery Ritz crackers and a rich, creamy filling. Relax and savor the comfort of this simple yet flavorful menu.

Discover a fusion of bold southwestern barbecue and vibrant Italian flavors in tonight's Wednesday Night Supper Club! Start with Zucchini with Fresh Mozzarella and Calabrian Chile, where grilled zucchini pairs with creamy mozzarella and a spicy kick. Savor Santa Maria Tri Tip with Charred Garlic Bread, where flame-grilled beef meets smoky garlic bread. Grilled Corn with Pepperoncini Butter adds a Mediterranean twist with smoky sweetness and tangy heat. Finish with a refreshing Cottage Cheese Cake with Seasonal Fruit, a light, creamy dessert bursting with natural sweetness. Master exciting flavors and techniques to elevate your culinary expertise. Wine and beer will be available for purchase by the glass or bottle.

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.

Our August Lunch Hour is perfect timing for this warm weather menu where coastal charm meets Southern hospitality. Start with Crab Dip with Old Bay, a creamy blend of delicate crab meat and rich cheeses, accented by Old Bay’s zesty kick. Next, indulge in a bold twist with Nashville Fried Chicken Salad, combining crispy, tender fried chicken with a cool, creamy base for a fusion of comfort and heat. The experience culminates with Banana Cake with Chocolate Sea Salt Frosting, a decadent dessert featuring moist banana cake topped with rich, glossy dark chocolate frosting and a hint of sea salt. This menu marries bold, savory flavors with a sweet, nostalgic finish. Wine will be available for purchase by the glass or bottle.

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.