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.

No matter your level of kitchen experience, it's likely this culinary class will be one of the most valuable you'll ever attend. Under the expert guidance of Chef Carrie, you'll master both fundamental and advanced knife skills. From properly holding your knife to creating precise cuts like julienne and brunoise, you'll gain confidence in your ability to slice, dice, and chop with precision. Chef Carrie will also cover essential topics like knife selection, sharpening techniques, and safe storage practices. You'll appreciate how consistent cuts can improve the even cooking of your dishes and elevate their presentation. Feel free to bring your own chef's knife or use one of ours. Light snacks will be provided.

When the temperature rises and the afternoons and evenings turn balmy, we gravitate towards lighter fare. With the abundance and variety of fresh herbs, summer is the time these amazing plants become key ingredients in our cooking. Katherine Ballein will begin the evening with a refreshing Basil Tom Collins, a botanical twist on the classic cocktail. An appetizer of Roasted Zucchini enhanced with slightly sweet and peppery Thyme sits atop crispy Crostini with a schmear of tangy Goat Cheese. Local Tomato and Bread Salad will be perfumed with Chives in the Vinaigrette. Scallops will be seared for ultimate color and texture, and drizzled with a bright Minted Pea Purée. We'll finish with delicately floral Glazed Lavender Shortbread. This menu will be paired with wine. 

Join Harriet Argue for a vibrant culinary journey through the Mediterranean with this crowd-pleasing menu perfect for summer entertaining. We'll begin with a timeless appetizer of Baked Feta and Tomatoes, served alongside crisp Garlic Toast for scooping up the warm, melty cheese and juicy tomatoes. Grilled Pork Kebabs and Vegetables will be marinated and charred to perfection. You'll enjoy Orzo Pasta Salad with bright notes, and Greek Green Beans simmered with tomatoes and herbs. For a simple, yet elegant dessert, the season's star fruit, peaches, will be grilled, topped with creamy Greek Yogurt, and drizzled with Honey. This menu will be paired with wine.

Join us in welcoming Pastry Chef Adam Berning to the Culinary Center as he reveals the secrets behind three distinctive styles of puff pastry. Observe professional techniques as Adam showcases the methods that create perfect lamination to create a menu with examples of each pastry type. Inverse Puff Pastry—an advanced method where butter encases the dough, resulting in exceptionally crisp, delicate pastries (Cheese Sticks with Olives, Mustard, Brie, Onion Dip, and Marinara). Blitz Dough—a quicker, more approachable method that delivers impressive layers with less time commitment (Ham and Cheese Pithiviers). And Classic Butter Puff —the traditional technique that creates the quintessential flaky, ethereal layers (Napoleon). 

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.

Hands-on Class

Discover the satisfying craft of homemade pickling in this beginner-friendly, hands-on workshop with Rob Leonard. Designed for newcomers to food preservation, this class provides a perfect foundation in small-batch pickling techniques using seasonal produce. We’ll create two classic pickled favorites. We'll transform fresh Kirby cucumbers into Dill Pickles resulting in crunchy, tangy spears using traditional methods and aromatic dill. We'll also make Old-Fashioned Dilly Beans— garden-fresh green beans with a perfectly balanced brine. Throughout the class, you'll learn essential pickling skills including proper vegetable preparation, brine formulation, seasoning combinations, and safe canning practices. Each participant will prepare and take home their own jar of each variety, complete with recipes. This class will be complete with charcuterie and wine.