Hands-On Class

Decorating a Gingerbread House during the holiday season is a traditional family pastime. What child (ages 1-92) hasn't dreamed of decorating a gingerbread house this festive time of year? You'll be welcomed with the smell of gingerbread, the Culinary Center elves, and Zebbie Borland for a fun and creative evening learning the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Price includes one house. We are offering 2 classes this year.

Hands-On Class

Decorating a Gingerbread House during the holiday season is a traditional family pastime. What child (ages 1-92) hasn't dreamed of decorating a gingerbread house this festive time of year? You'll be welcomed with the smell of gingerbread, the Culinary Center elves, and Zebbie Borland for a fun and creative evening learning the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Price includes one house. We are offering 2 classes this year.

Join wine educator George Punter and Chef Carrie for another over-the-top evening focusing on special-occasion wining and dining. We'll raise our glasses in celebration with the most spectacular wine of the season, and pair it with an incredibly indulgent tasting menu. George will enlighten and educate us about the three primary grapes of Champagne: Chardonnay, Pinot Noir, and Pinot Meunier, and Chef Carrie will take it over-the-top with this four-course menu apropos for the occasion: Caviar on Cauliflower Blini, Fried Oysters With Caper Shallot Tartar Sauce, Creamy Lobster and Leeks Stew With Puff Pastry Lid, and Champagne Gelée With Strawberries.

Come in and put the busy season on pause for this hour-long, three-course lunch menu with Chef Carrie and Peggy. Crispy-crunchy Charred Brussels Sprouts With Pears and Pomegranate is a seasonal must with ingredients at peak flavor. This menu will sooth the chill with a slow-simmered tender Holiday Brisket, packed with flavor. We’ll roast Fingerling Potatoes to bring out their sweet, buttery flavor for the perfect accompaniment. Dessert is a comforting splurge—Challah Bread Pudding With Whiskey Apples. We’ll pair this menu with wine for purchase by the bottle or glass.           

If you've got plans for gatherings this holiday season, you'll want to have these recipes handy. Mary Cooney will demonstrate four desserts so luscious you'll have a hard time deciding which to make first. Limoncello is a classic Italian liqueur with a lovely balance of tartness and sweetness for the key ingredient in Limoncello Tiramisu. Mary will demonstrate how to make a Salted Caramel Banana Cream Pie in a large sheet pan to feed a crowd; Peanut Maple Fudge Bars are a decadent treat; and for a favorite crowd-pleaser, a traditional Pumpkin Roll. Light snacks and wine will be served.