Who doesn't love this satisfying food?! In tonight's Supper Club, we'll feature the beloved flavors of Chinese takeout. Relax and savor each thoughtfully prepared course in the company of fellow food enthusiasts with the flavors we crave. Our Culinary staff will take care of every detail and you'll take home the recipes to recreate the dishes at home. Tonight’s Menu: Bok Choy with Ramen Almond Brittle, Ginger-Glazed Baby Back Ribs, Smashed Garlic Cucumbers, and Almond Cookies. Wines will be chosen for this menu by our expert wine educators for purchase by the glass or bottle.

This will be a fun discovery class exploring hidden gems of a few Italian wines. Chef Carrie Walters will choose the perfect courses for Teresa Kearney’s less familiar wine choices. A traditional Italian soup, Minestrone will be enhanced for the season with bright spring vegetables. You’ll enjoy Insalata di Frutti di Mare, a fresh Italian seafood salad. An entrée of expertly prepared Braciole, tender rolled beef stuffed with herbs, garlic, and cheese, plated with tender Pappardelle. And for dessert, a light and citrusy finish—Lemon Ricotta Cake. 

Join Chef Carrie Walters and Peggy for a flavorful menu of Thai flavors. Takeout will never taste the same after tasting Chef Carrie's version of these scrumptious dishes. Succulent Chicken Satay Skewers, grilled to perfection and served with an addicting homemade Peanut Sauce, will have guests asking what is in this!? Thai Beef Salad is so tasty with tender sliced beef tossed with fresh herbs, crisp vegetables, and bright citrus-chili dressing. We’ll end today’s lunch with a Saigon Sundae, a creative fusion of Vietnamese coffee and traditional ice cream sundae elements. Wine will be available by the glass or bottle.

Join Azra Kaurin for an evening celebrating the rich culinary traditions of Bosnia. We’ll begin with Begova Corba, an elegant chicken soup with root vegetables, and okra, and finished with sour cream, eggs, and lemon juice. Sarena Dolma is a colorful array of tomatoes, zucchini, onions, peppers, eggplant, and cabbage with seasoned ground beef and rice, baked in tomato sauce, and served with Somun, a flatbread similar to pita. You’ll enjoy Burek, the beloved spiral-shaped meat pie encased in delicate phyllo dough, served alongside Coban Salad, finely chopped vegetables, dressed with vinegar, olive oil, and feta. For a sweet ending, Tufahija—spice-poached apples filled with with ground walnuts, whipped cream, and drizzled with sweet syrup. We’ll serve it with Bosnian Coffee, similar to Turkish, for a perfect ending to this feast. 

Join us in welcoming the start of summer in a spectacular way with our annual Lobstermania celebration! Our lobster fishermen and women friends from the beautiful state of Maine, Curt and Michelle Brown, not only bring boatloads of fresh Maine lobster, but also share their knowledge and stories with this informative class featuring one of the most celebrated crustaceans in the culinary world! Chef Carrie's menu for this evening includes: Lobster Hushpuppies, Lobster Roll Sliders, Lobster Macaroni and Cheese, and a traditional east coast dessert—Blueberry Cobbler. This menu will be paired with wine and beer.

Our hands-on Petite Chefs' Baking Camp with Zebbie Borland, is a weeklong camp for young, aspiring pastry chefs! Beginner bakers will enjoy learning the basics for creating these no-fail recipes from America's Test Kitchen's book: The Complete Baking Book for Young Chefs. Each day is designed to focus on a particular skill, giving your junior baker the knowledge and skill set to take on a number of baking tasks once the week is over. Young chefs will enjoy creating three recipes each day consisting of savory and sweet selections that they'll be confident recreating at home.

Join our hands-on, weeklong Junior Chefs' Baking Camp and collect a substantial repertoire of go-to recipes. Young chefs will enjoy a fun week baking with Zebbie Borland. This instructive camp will build a foundation for several different baking techniques and skills. Bakers will gain confidence in the kitchen while creating three recipes from scratch each day. From quick breads to pie pastry, these are recipes are keepers.