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.

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.

Couples' Class

A warm Sunday afternoon, a grill, and great company are all that's needed for this fabulous, classic Italian feast. Crispy Prosciutto Cups are a vehicle for a summer-fresh local tomato, fresh mozzarella, and fragrant basil Caprese starter. Florentine Rib-Eye Steak, basted with butter, extra-virgin olive oil, fresh rosemary, and a touch of lemon for brightness, then rested to soak in all the flavors, will pair perfectly with Yukon Gold Potato Gnocchi with Pomodoro Sauce, and a medley of grilled Corn, Zucchini, and Red Peppers. Mary's simple, yet sensational dessert will be Vanilla Panna Cotta with Port Wine Sauce and Fresh Berries. This menu will be paired with wine.

Embrace the bounty of juicy seasonal fruits in this class with Katherine Ballein. You'll enjoy three completely different styles of dessert. An elegant Chocolate Tart with Grapefruit Curd and Plums is a stunning composition that balances rich chocolate against bright citrus and sweet-tart plums. A Peach-Thyme Galette is an ultimate summer dessert with flaky, golden Pastry and juicy peaches with an herbal touch, and easier than pie to construct! Showstopping Strawberry Pistachio Pavlova is a cloud-like meringue topped with fresh berries and crunchy pistachios. You'll learn the secret for creating a perfect meringue with its crisp exterior and marshmallowy interior. Savory snacks and wine will be served for balance!

Join Chef Adam Berning for a blackberry-inspired culinary adventure. Watch him transform this sumptuous fruit into both savory and sweet dishes across an elegant menu. We’ll begin with a Blackberry Mint Julep alongside a curated Charcuterie Plate featuring Brown Butter Spread, Vanilla Mint Crème Fraîche, Salted Blackberry Paste, and Isigny Ste Mère Mimolette Cheese. An Arugula Salad with Apricots and Almonds will be tossed in Blackberry-Balsamic Dressing. Pork Roulade stuffed with Taleggio and Hazelnuts will be plated with Blackberry-Studded Polenta Cakes drizzled with a Blackberry Dijon Reduction and Grilled Baby Carrots. A classic Blackberry Charlotte provides the perfect finale. This menu will be paired with wine.

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.

Hands-On Class

Capture the essence of summer fruit in this hands-on preserving workshop with Instructor Rob Leonard. Perfect for beginners, this class introduces you to the rewarding world of homemade jams and preserves using two beloved seasonal fruits. We’ll make classic Peach Preserves capturing peak-season flavor to create a golden, chunky preserve that perfectly balances sweetness with a hint of acidity. And everyone’s favorite jam—Strawberry! Discover how to prepare berries for optimal results and the secrets to capturing that vibrant, fresh-picked essence in every jar. Throughout this beginner-friendly session, Rob will share his wealth of preserving knowledge, covering essential skills. Participants will prepare and take home their own jar of each preserve, complete with recipes and Rob's tried-and-true tips. This class will be complete with Quiche and Mimosas.

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.

A splash of lime juice in these dishes brings a vibrant, refreshing touch to a hot summer night. Mary Cooney will get us started with marinated Shrimp with Lime-Spiked Aioli, and follow with a delicate Greens Salad featuring creamy Avocado lightly dressed with Lime Vinaigrette. Authentic Chimichurri—a flavorful blend of parsley, garlic, extra-virgin olive oil, red wine vinegar, and a pinch of pepper flakes is the perfect finishing touch for Grilled Skirt Steak with a side of Chili-Lime Corn on the Cob. Our dessert is light, sweet, and tart, Lime Posset, topped with crunchy Toasted Coconut, Almonds, and Cookie Crumbs. This menu will be paired with wine.