Cooking

Pressure Canning Basics: Planning for Canning – NEW

Do you think canning food only happens after the harvest? Are you afraid the pressure cooker will blow to high heaven? Join us to learn how to safely pressure can food from the garden or the Farmer’s Market. We’ll share a variety of ideas for food that can be pressure canned in the winter and early spring! Plus, when you’re done you’ll know exactly what to do in the summer and early fall to preserve the bounty from your garden. Don’t fear pressure canning, once you know how it works you’ll be excited with this time-treasured way to preserve your food.

Wednesday * 3/14/18 * 6-8 pm * $20 (member) $25 (non-member)
COOK CS002-01 * Tammy Morgan * Room: LT-303

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Easy Homemade Artisan Bread

Mmm, warm bread on a cold March night might be one of the best things in the world! If you like bread that has a thin crust, a large crumb, full flavor and no kneading required, then you’ll love this class. Your instructor will demonstrate how you can start with a “poolish” that develops overnight in a Dutch oven. Pop it into a hot oven and within a short time you’ll have warm, comforting and delectable artisan bread. Plus, we’ll share some delightful butter spread recipes that you’ll get to taste in class. Workshop fee includes all food items, recipes and tasting samples.

Thursday * 3/15/18 * 6-8 pm * $25 (member) $35 (non-member)
COOK CN002-01 * Gary Colles * Room: LT-303

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Easter Candy Delights

Why eat store-bought candy when you can make your own? In this hands-on class you’ll make a variety of delicious candies that will even make the Easter Bunny jealous! Coconut delights (that resemble two candy classics), milk chocolate candies filled with orange crème, chocolate peanut butter-filled eggs, lemon and white chocolate bark, and even a fun jellybean bark. Plus, we’ll make a cute sucker from marshmallows and chocolate. Fill your baskets with candy you make yourself… the kids will love you and the other moms will wish they were you! Workshop fee includes all food items, recipes and tasting samples.

Saturday * 3/24/18 * 1-3:30 pm * $35 (member) $45 (non-member)
COOK CD003-01 * Dawn McMillon * Room: LT-303

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DIY Yogurt: Homemade is Best! – NEW

We all know that yogurt is the latest health craze, but really, how healthy is the yogurt you buy at the store? Would you love a good basic yogurt that is naturally sweet without any added sugar? Join us to discover how you can make delicious yogurt at home with only a few simple ingredients and utensils. Plus, we’ll show you how to control the tanginess to suite your own palate as well as the thickness of your yogurt (regular vs. Greek). Avoid the “Frankenfood” additives used by manufacturers and discover a variety of toppings that will make your homemade yogurt healthy as well as delicious. Workshop fee includes all food items, recipes and tasting samples.

Thursday * 3/29/18 * 6-8 pm * $35 (member) $45 (non-member)
COOK CH002-01 * Gary Colles * Room: LT-303

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Hands-On Artisan Cheese Making: Mozzarella

In this hands-on class, you’ll learn how to take one gallon of milk and make the best mozzarella you have ever tasted! There is no special equipment needed and with 5 simple ingredients, you will never buy store-bought mozzarella again. You’ll leave class with a delicious fresh cheese and you can keep the success of your fabulous Caprese Salad, Margherita pizza and luscious lasagna a secret – only you will know that your homemade cheese makes all the difference in your dishes! Workshop fee includes all food items, recipes and tasting samples.

Thursday * 4/19/18 * 6-9 pm * $45 (member) $55 (non-member)
COOK CH003-01 * Gary Colles * Room: LT-303

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Cupcake Heaven: Simply Divine!

Everyone loves a cupcake, but not many people have the time or know-how to create gourmet masterpieces. Nothing brightens up a party or makes a celebration out of an everyday gathering like beautifully decorated cupcakes, and in this class you’ll learn how to prepare a decorating bag, achieve correct bag position, color your icing and use the star tip and dimensional decorating to enhance your little cakes. You’ll practice at least three new designs to create your own elegant confections that will impress friends and family alike. Whether for a birthday party, holiday event, or just because, with advice from our expert cake designer you will soon be wowing your friends and family with beautiful cupcake delights! Workshop fee includes all food items, recipes and tasting samples.

Saturday * 4/21/18 * 1-3:30 pm * $35 (member) $45 (non-member)
COOK CL003-01 * Dawn McMillon * Room: LT-303

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Cake-in-a-Jar Summer Creations

Whether it’s a beveled antique jar picked up at a flea market, or that classic Mason jar saved at the back of a kitchen cupboard, all kinds of containers can become sparkling, creative and beautiful ways to prepare and serve divine desserts. In this class you’ll discover how easy these single-serving treats are to make. They also make great gifts, staying fresh and traveling well – perfect for making ahead for picnic season. Join us in this hands-on class where you’ll make the Southern Belle with red velvet cake, the Creamsicle Surprise, Oreo Lovers Delight, Pistachio Party, and the summer classic, the Red, White and Blue. Plus, we’ll show you how easily a Mason jar can turn into a beautiful gift to share with those you love. Workshop fee includes all food items, recipes and tasting samples.

Saturday * 5/5/18 * 1-3:30 pm * $35 (member) $45 (non-member)
COOK CL003-02 * Dawn McMillon * Room: LT-303

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Cheese Pairing Experience: Explore the Wild Side – NEW

Cheese is one of our favorite party foods, especially when it’s uniquely paired in interesting combinations. In this delicious class, we’ll cover various cheese styles, and share how to taste cheese—should it be chilled or room temperature? We will show you which pairings will make for a lifetime of cheese friendships—a jam, chutney, fruit, chocolate, a slice of meat, some spiced nuts or even pickles—really, the possibilities are endless. Join The Cheese Guy for a cheese pairing party and you’ll be the delight of your guests when you serve them your new cheese pairing combos! Don’t be a boring party host; explore the wild side of cheese! Workshop fee includes all food items, recipes and tasting samples.

Thursday * 5/17/18 * 6-8 pm * $35 (member) $45 (non-member)
COOK CH002-02 * Gary Colles * Room: LT-303

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Artisan Cheese Making: Feta

Feta cheese is the quickest and easiest of all hard cheeses to make and it’s a great transition from making soft fresh cheese like mozzarella into making pressed hard cheeses. Feta may be one of the earliest cheeses to have been developed and you will experience the delicious taste of fresh Feta. In this class we’ll demonstrate how to create an amazing Feta cheese to complement your homemade Greek salad or specialty pizza. Workshop fee includes all food items, recipes and tasting samples.

Thursday * 6/7/18 * 6-9 pm * $35 (member) $45 (non-member
COOK CH003-02 * Gary Colles * Room: LT-303

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