We’re excited Chef Gabi Odebode is back at the Culinary Center for three enlightening classes. Chef Gabi specializes in African heritage staple dishes that highlight the culinary traditions and contributions of people of African descent from all over the world. In tonight’s class, she’ll share dishes for a true Ghanaian experience with Egg Stew paired with Sweet Plantains, and a popular Ghanaian dish known as Waakye—Black Eyed Peas and Rice with Chicken Stew. She’ll finish with a Ghanaian sweet treat known as Bofrot, a  donut delicious for breakfast or snacking. This menu will be paired with wine.

Family Night Hands-On Class

Mary Cooney will teach students a new twist for making Cheese Manicotti without using pasta shells. Students will learn to make light and airy Crêpes for filling with a creamy Cheesy Trio of Ricotta, Parmesan, and Asiago Fresco. After rolling up our cheesy crêpes, we'll put them in a casserole dish and top with a delicious Béchamel-Tomato Sauce. For the salad, you'll whip up homemade Green Goddess Dressing. Dessert is something the kids will love making—No Mixer Vanilla Cake.

Hands-On Class

Join Mary Cooney and learn to make miniature pasta dumplings using golden, buttery Yukon Gold potatoes. This casserole-style comfort dish is baked in Pomodoro Sauce—rich with tomatoes, extra-virgin olive oil, fresh garlic, and basil—and topped with melty cheese for a luscious result. We’ll also enjoy our homemade Gnocchi with a creamy sauce of Sundried Tomato and Spinach. This menu will be complete with a green salad, gelato, and wine.

Petite Chefs Hands-On Class (Grades 1-3)

A Halloween spread has never been more fun to create and deliciously creepy to eat! Join Zebbie Borland for this spider-inspired menu. Petite chefs will create a Spider Web Mexican Dip made with ingredients they love, and top it with a sour cream ‘web’—we’ll add realistic plastic spiders for an extra ghoulish presentation. A Spider Taco Ring will resemble a GIANT spider. For dessert, Chocolate-Peanut Butter Spider Cookies are an eight-legged sweet treat!

Hands-On Class

The crisp air, colorful surroundings, and glorious aroma of apple permeating the Produce department invigorates us for the pie baking season. Join Mary Cooney and become less intimidated to make Homemade Pie Dough. You’ll make a traditional 5-inch pie to take home and bake, as well as Mini Hand Pies. These little pockets of goodness may take a little more time to craft, but you’ll love them for an addition to your cookie tray. Light snacks and wine will be served along with fresh Apple Pie and Vanilla Ice Cream.

Join the Núñez duo for an entertaining evening of dining with an Australian flare. Susie and Iván will cook up a meal from the 'land down under' beginning with a delicious combination of Roasted Beets and Carrots Salad with an added crunch of Sunflower Seeds. Curried Sausages will be a perfect blend of savory and spicy, served on a bed of creamy Mashed Potatoes. We'll enjoy Meat Pies for an iconic Aussie favorite. The evening will wrap up with Pavlova, a meringue-based dessert with a crisp crust and pillowy soft center. This menu will be paired with wine.

Couples' Class

Join Azra Kaurin for one of the most beloved dishes of Hungarian cuisine. Chicken Paprikash is positively scrumptious with juicy, tender chicken smothered in a creamy sauce that's infused with the vibrant aroma and fruity flavor of Hungarian paprika. The dish is perfect with Azra's homemade Spätzle, egg noodle pasta with a dumpling-like texture, and will complete this traditional favorite. Hungarian Cucumber Salad will be a crisp, refreshing balance for the side accompaniment. And for dessert, authentic Hungarian Walnut-Chocolate Cake. This menu will be paired with wine.

Mary Cooney is always improving her Thanksgiving menu while keeping staple favorites. Finding ways to cook and present the bird can be challenging, and this method is reliable and extra-delicious. She’ll have our butcher spatchcock the turkey for even cooking, place it over her Homemade Bread Stuffing, and roast to perfection. Homemade Green Bean Casserole is always essential fare, along with fluffy, buttery Mashed Potatoes and rich Gravy. An easy Cranberry Sauce will help with prep, too! You’ll enjoy having this recipe for Pumpkin Sheet Cake with Cream Cheese-Caramel Frosting for a do-ahead fabulous dessert. This menu will be paired with wine.

Bryn Mooth was thrilled to discover a cookbook that suits our bustling lifestyles so well. Cooking in Real Life is an apropos title with easy-to-follow recipes for every day meals. It’s no wonder we love its contents, as the author trained under Ina Garten for seven years before she began to “fly” on her own, as Garten’s foreword explains. Byrn will demonstrate as you enjoy these four delicious courses: Shaved Carrot Salad with Creamy Sesame-Ginger Dressing, Salmon with Honey & Chili Crunch, Cider-Glazed Sausages with Caramelized Apples and Fennel, and a seasonal dessert—Maine Pumpkin Buckle. This menu will be paired with wine.

Family Night Hands-On Class 

Everyone loves Italian cooking, rich in family tradition and always a welcome dinner theme. Gather round the Culinary Center island tonight and cook alongside Mary Cooney with another terrific menu for large or small gatherings. We’ll start with an Italian Antipasto-Type Salad with Italian Vinaigrette and follow with Baked Ziti with Meat Sauce—a great make-ahead dish for busy families. We’ll make incredible One-Hour Garlic & Herb Dinner Rolls to sop-up the sauce and enjoy Chocolate Ricotta Iced Cookies for dessert. Family Night classes are designed for two people for one price. An additional date has been added for this class (11/10).