Make buttery, layered, flaky biscuits topped with comforting sausage gravy to achieve southern biscuit heaven. Southern-style fried potatoes, pimento cheese grits, and a crisp, light fruit salad will complete your buffet.
$95 per person plus 8.25% sales tax

BYOB: Sparkling wine encouraged

Inspired by the southern dish, Shrimp & Grits, we've created a new classic--Shrimp Scampi & Risotto! Learn the secrets of the classic northern Italian dish, risotto: rice in its own sauce. With butter, shrimp stock, white wine, and parmigiano reggiano, you will feel right at home with your first bite. In this hands-on tutorial, we'll learn classic Caesar salad dressing, shrimp scampi, and more! Save room for dessert--tableside Tiramisu!

BYOB: We recommend a dry italian white wine

Irrasshaimase! This journey into Vegan Ramen will allow us to explore Japanese culture from an enthusiastic outsider vantage point. We'll make ramen noodles, soup based on mushroom, kombu, and miso, garnish it with corn, negi, and fried tofu. We'll enjoy cucumber sunomono and green beans gomaae, and finish it all off with a vegan version of the world famous taiyaki. BYOB!

Learn to roast a whole chicken with lemon, garlic, fresh thyme. We'll make a delicious roasted beet salad with pistachios, goat cheese, and orange, a simple but elegant green bean dish, mashed potatoes and gravy, and finally a hot and bubbly apple crisp for dessert. BYOB!

¡Comamos! Homemade corn tortillas, chicken fajita, pork carnitas, fresh queso, pico, and guacamole, with a refreshing pineapple granita with coconut for dessert.

Leap into Thai cuisine with Chef Angkana "New" Taylor! New has a lifetime of experience cooking, beginning in her parents' small restaurant in northern Thailand. In this class, New will demonstrate the nuances of Som Tum, a Thai/Lao style green papaya salad, Larb Moo, spicy ground pork salad, and Gai Yang, lemongrass grilled chicken with sticky rice and sweet chili sauce. BYOB!

With hundreds of variations, tacos offer the perfect opportunity to veganize an internationally beloved food. Tacos are deeply rooted in Mexican culture and our proximity to this Tierra de Tacos Ricos allows us a voyeuristic window through which to borrow and reinterpret. We'll pay homage to tacos al pastor, make a perfect pot of black beans, craft both corn & flour tortillas from scratch, and put together two of the best green sauces in existence: salsa verde and guacamole. BYOB! $95 + 8.25% sales tax

Learn how to spatchcock, spice rub, and grill whole chickens! All the necessary barbecue accompaniments will be in attendance: barbecue sauce, cole slaw, potato salad, grilled corn on the cob and even a grilled pineapple dessert with coconut ice cream! BYOB--we recommend a light pilsner or lager, or Arnold Palmers!

Our chefs present a hands-on approach to fresh pasta making, demonstrating the ideal marriage of modern and traditional techniques.

You will masterfully manipulate flour and eggs, achieving a pliant and smooth yet tasty and toothsome dough. As you whisk, blend, balance and layer flavors for pomodoro and vinaigrette, you'll realize there are many ways to put these tips to good use. Students will also enjoy a fresh, seasonal salad and should save room for dessert!

Feel free to BYOB.

These world famous foods-on-the-go represent a hugely important but tiny section of Japanese cuisine—a gateway into the culture!

Not only will we delve into perfectly seasoned rice and impeccably fresh fish, but also mouth-watering sauces as we explore both styles of maki. Plus, you'll master the tangy and sweet ginger dressing popularized by teppanyaki restaurants across the United States. But be sure to save room for dessert!

Feel free to BYOB

We assure you: mastering the yeast-risen dough for pizza and calzones is just the beginning. But then, pizza has always been considered a gateway food.

As the new king or queen of pizza, you will master mixing, forming, and proofing your own dough, then top it with fresh and familiar favorites. What's a perfect pie without a lemony, garlicky, cheesy Caesar salad? Learn the perfect balance of salty, tangy, savory, and funky by conquering this classic dressing.

Feel free to BYOB.

Paella means "frying pan" in the regional dialect of Valencia, Spain where the dish originates. But it's so much more than a pan!

Under the guidance of our chefs, you'll assemble appetizing tapas and salad with classic Spanish ingredients of protected origins such as Iberian ham, Manchego cheese, and Marcona almonds. But a moment of silence is observed for the paella itself—teeming with shrimp, clams, mussels, and chorizo and redolent with saffron. Save room for desert!

Feel free to BYOB.

Who knew Pad Thai was invented in the 1930s to bolster nationalistic pride and thwart a rice shortage!? Now you do! And we will teach you much more.

With a slew of unique and perhaps unfamiliar ingredients, you will learn to recreate the coveted funky, spicy, tangy salad made from green papaya, Som Tum, and the renowned Thai national dish of rice noodles, tamarind, garlic, and fish sauce, Pad Thai. Finish up with a delicately sweet and fragrant Mango & Lime Sticky Rice.

Feel free to BYOB.

Chefs New and Megan are collaborating on a fall-themed tea party menu! New's fragrant pandan and coconut will be accentuated by Megan's gingerbread, bacon and apple. Enjoy the best of both worlds with 4 savory bites and 6 sweet bites, half dreamed up by New and half by Megan. We'll have savory bites like Chor Muang, or butterfly pea dumplings with chicken, and Lobster Turnovers, with sherry and cream. With something for everyone, plus hot and iced tea, this'll be a tea party to remember!

Would you like to host an intimate gathering in a beautifully kept garden with delicious food & drink? We love teaching, but we also love cooking! We'll do all the work and let you celebrate.

We have many menus to offer but would be delighted to discuss your ideas.

Maximum capacity: 12 guests

Feel free to BYOB.

Don't see the class you want? We take requests! Choose your date, time, and topic - private events are also available for 4 or more participants.