APRIL - JUNE 2017
Featured Recipe: ROASTED SPRING ROOT VEGETABLE SALAD
on page 13
KIDS INOCTOBER THE KITCHEN
Our Kids in the Kitchen program is designed to teach children the joy and value of cooking and to provide an interactive learning experience that gives children the confidence and opportunity to develop a lifelong love for cooking. Classes will be taught by our Cooking School Staff unless noted.
ages 8-12 years old
4/8
Saturday
5
11am
$40
WRAP IT UP! Countries around the world wrap their food for easy eating. Your child will learn to make these foods for their lunch box or a family meal. Menu: Grilled Chicken Caesar Wrap;
Fun Fish-Free Sushi; Cheesy Enchiladas; Jam Crepes cc1704081100
4/15
Saturday
11am
5
$40
KID’S EASTER FOOD They will have an egg-cellent time making our egg-centric recipes and decorating eggs in unique ways. Menu: Bird’s Nest; Bunny Pancakes; Deviled Eggs; Italian Easter Bread
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5/13
Saturday
11am
$45
COOKING BRUNCH WITH MOM Cooking with Mom in the kitchen is always fun, but this time we are making extra special food to celebrate her! (This class is designed for Mom to participate with the kids. One ticket must be purchased per participant.)
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Menu: Sparkling Juice; Pancake Art;
Berry Syrup; Baked Eggs in a Nest; Homemade Sausage; Cinnamon Rolls
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5/20
Saturday
2pm
$40
STRAWBERRY FIELDS FOREVER Kids seem to love strawberries. Let us show them these easy recipes that they can take home and share with your family.
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Menu: Strawberry Lemonade Slushie; Strawberry Mango Salsa with Cinnamon Sugar Pita Crisps; Strawberry Chicken Salad with Strawberry Poppyseed Dressing; Strawberry Cake in a Jar cc1705201400
5/27
Saturday
11am
5
$40
HOMEMADE PASTA Pasta doesn’t always have to come from a box. We will show them how to make pasta dough from scratch! Menu: Toasty Ravioli; Fettuccini
Alfredo; Angel Hair with Pesto; Garlic Knots cc1705271100
6/11
Sunday
2pm
COOKING WITH DAD
$45
Brian Adornetto
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Both Dad and the kids will enjoy creating and eating this menu. (This class is designed for Dad to participate with the kids. One ticket must be purchased per participant.) Menu: Spinach Salad with Warm
Bacon Vinaigrette; Marinated Flank Steak; Three Cheese Mac & Cheese; Butterscotch Blondies
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6/24
Saturday
11am
$40
5
THE FARMER’S MARKET It’s getting warm outside, and the list of available produce is growing! We’ll meet in our kitchen classroom and then head down to shop the farmer’s market and see what looks good. Menu: Whatever we find at the market, transformed into a delicious meal! cc1706241100
You don’t want to miss our
KIDS IN THE KITCHEN: SUMMER CHEF SERIES on page 10!
To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
APRIL Welcome to The Cooking School When you attend a class at The Cooking School at Southern Season, you’ll not only enjoy a delicious and informative course, but you’ll also be joining a community of cooking enthusiasts. The Cooking School is honored to connect our students with chefs from around the corner and around the country, who share their favorite secrets, techniques, and recipes. In our evening classes, students (21 years and above) will be offered wine pairings carefully selected by our house sommelier. Also after your class, you’ll get the opportunity to shop Southern Season with 10% off your entire purchase! See several classes you like? Join our Chef’s Club program. When you attend ten classes, you’ll receive $45 off your next course! See page 11 for our registration and attendance policies. Hands-On classes accommodate up to 16 people.
4/1
Saturday
12pm & 3pm
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BASIC KNIFE SKILLS
Brian Adornetto
$50
4/4
4/2
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Sunday
SUSHI
53
2pm
5pm
$45
COOKING 101: THE EASY STIR FRY
Learn basic cutting and chopping techniques, how to hold a knife properly, as well as how to care for and sharpen your knives in this wildly popular class. Feel free to bring your own chef’s knife or borrow one of ours! Light refreshments will be offered at the end of the class. cc1704011200 – 12pm
Tuesday
$55
Cooking School Staff
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Stir fry is a great way to use what you have on hand for a quick and healthy meal. We’ll give you easy-toremember formulas to make up your own combinations any night of the week. Menu: Orange Chicken Stir Fry; Perfect Rice; Easy Mango Sorbet with Ginger Cookies cc1704041700
4/6
Thursday
SPRING PASTA
5pm
53
$55
Masa Tsujimura
Cooking School Staff
Menu: California Roll; Tuna Roll; Cucumber Hand Roll; Nigiri Sushi cc1704021400
Menu: Melted Leek and Zucchini Fettuccini with a Parmesan Crisps; Spaghetti with Roasted Mushroom Marsala Sauce; Uovo in Raviolo with Crispy Sage and Pancetta; Tiramisu Pudding cc1704061700
Born in a fishing village in western Japan, Chef Masa has over 30 years of experience in sushi preparation and has trained dozens of sushi chefs throughout his career. Ready your chopsticks and try your hand at sushi preparation with help from a local professional.
4/3
Monday
5pm
$45
COOKING 101: ROAST CHICKEN DINNER
Cooking School Staff
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We will teach you how to prepare a wonderful home cooked meal to impress your date or delight your loved ones. We will introduce roasting techniques and top it off with a simply delicious cobbler for dessert. Menu: Roasted Root Vegetables with Mixed Greens and a Honey Mustard Vinaigrette; Herb and Lemon Roasted Chicken; Roasted Potatoes; Pan Gravy; Asparagus; Berry Cobbler cc1704031700
CLASS KEYS: DEMONSTRATION
HANDS-ON
Serving freshly made pasta to your friends and family is a great way to show them you care. This class will explore the bounty of spring using seasonal vegetables in a classic pasta recipe. We will also teach you how to make a showstopping Uovo in Raviolo!
4/7
Friday
6pm
$60
RIEDEL GLASSWARE
3
Chetan Reddy and Mike Bostic
See and taste for yourself the difference the right glass can make when enjoying your favorite wine. Chetan Reddy, Southern Season’s Sommelier, and Mike Bostic from Riedel will be in the house to lead you through the tasting of four wines and how they are enhanced by Riedel glassware. Each attendee will receive a set of three Riedel glasses (a $60 value) to take home. cc1704071800
5
WINE/BEER PAIRING
3
SPECIAL DIET S
3
APRIL 4/9
Sunday
2pm
$50
3
ASIAN-INSPIRED SPRING MEAL
Lucindy Willis
Looking for some new menu items to serve this Easter? Lucindy Willis from Terrapin Cove will show you how to prepare Chinese- and Asian-inspired recipes that will enhance your Easter brunch or dinner.
Menu: Spring Egg Drop Soup; Spring Rolls with Peanut Sauce; Salmon with Snap Pea, Cucumber, Scallion, Cilantro and a Thai Dressing; Strawberry Pavlova with Almonds and Balsamic Syrup cc1704091400
4/11
Tuesday
6pm
$60
SOUTHERN EASTER BRUNCH
Sheri Castle
3
Menu: Green Salad with Strawberry Vinaigrette; Deviled Egg Bruschetta; Salmon in Puff Pastry with Lemon Dill Sauce; Broccoli Pasta Salad; Rhubarb Trifle cc1704111800
Wednesday
6pm
$60
CHEF MEETS FARMER: PICNIC
3
Ben Adams, Wyatt Dickson & Ryan Butler
The dynamic trio is back to share with you the importance of the relationship between farm, chef, and barbeque man. Join us for an evening of delicious barbeque with the guys from PICNIC in Durham. Menu: Lowcountry Pickled Shrimp; Grilled Asparagus
Soup; Preserved Lemon Gremolata; Country Ham; Green Button Farm Raised Whole Hog Barbecue; Eastern and Western Style Slaw; Pig Whistle Sauce; Buns; Blueberry “Ten Dollar Pie,” Vanilla Ice Cream cc1704121800
4/13
Thursday
5pm
LEAN AND MEAN
Amanda Cushman
$50
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Amanda Cushman is a culinary educator who has cooked professionally for over thirty years. Learn menu planning skills and cooking techniques for your new full-of-flavor lifestyle. Menu: Asparagus Salad with Sautéed Shiitakes, Shaved
Ricotta and Citrus Vinaigrette; Pan Seared Mahi Mahi with Pico de Gallo; Roasted Broccoli with Sriracha and Strawberry cc1704131700
After each class, you will receive a coupon worth 10% off your next in-store purchase
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Tuesday
5pm
$45
OLD FASHIONED SOUTHERN BISCUITS AND TEA
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Cooking School Staff
In the South, many meals are accompanied by a light, fluffy biscuit. This class is designed to give you a true sense of a Southern biscuit. We will share secrets that you can use at home to impress your friends and family. Menu: Southern Buttermilk Biscuits with Sorghum Butter; Pull Apart Biscuits with Sausage Gravy; Country Ham; Minted Fruit Salad; Tea (From our Tea Department)
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Sheri Castle celebrates the delicious bounty of spring with this holiday meal. Join us for a menu that brings back festive memories of yesteryear.
4/12
4/18
4/19
Wednesday
6pm
$50
CHEF MEETS FARMER: PIEDMONT
John May and Coon Rock Farm
3
In this informative series, we will explore the key relationship between farm and restaurant. In this class you’ll see why Piedmont’s menu is so inspired by what is raised and grown at Coon Rock Farm.
Menu: Carrot and Crab Salad with Radish, Broccoli and Garam Masala; Grilled Carrot, Sprouted Peas and Grains with House Yogurt, Ras el Hanout and Smoked Cheese; Seared Vermillion Snapper; Smoked Carrot Sauce, Turnips, Alegria and Mole Spices; Carrot Sponge Cake with Carrot Curd, Thai Tea and Puffed Rice cc1704191800
4/22
Saturday
5pm
$50
TAP & TABLE: TAP AND TACO
Susan Hearn
53
Beer enthusiasts will enjoy this installment of Tap and Table with the chef & owner of Satisfy Your Soul products, Susan Hearn. Tacos and beer are a classic combination that will make you feel right at home in our classroom.
Menu: Stuffed Avocado with Roasted Corn, Tomato, and Black Bean Salsa Served with Chips and paired with a Hefeweizen; Fried Brussels Sprout Tacos with an Avocado Crema paired with an IPA; Pork Belly Tacos with Pineapple Salsa, Chipotle Sour Cream, and Crumbled Chicharrones paired with a Belgian Style Dubbel; Strawberry & Cream Chocolate Tacos paired with a Chocolate Hazelnut Porter
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4/23
Sunday
2pm
$50
SOUTHERN-INSPIRED COCKTAIL PARTY
Sandra Gutierrez
3
Our favorite Latinista is putting a Southern twist on her Latin cocktail party menu. This class will be filled with great trivia, wonderful history, and stories about her recent exhibit at the Smithsonian.
Menu: Corn, Shrimp and Chive Fritters with Chile-Lime Aioli; Crabmeat Salad with Avocado on Asian Chips; Cream Biscuits with Jalapeño Ham Salad; Spicy Pimiento Cheese Cups; Pibil Pulled Pork Sliders with Pickled Onions; Blueberry-Mint Juleps cc1704231400
To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
APRIL 4/25
Tuesday
6pm
$50
FRENCH DINNER PARTY
Sheri Castle
4/27
3
Menu: Cream of Asparagus Soup; Café-Style Salad Plate Trio with Cheeses and Baguette; Coq au Vin Mousseux; Lemon Pots de Crème with Candied Lemon Peel
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Wednesday
6pm
FOX FARM AND FORAGE
Amy Fox
5pm
$50
MIDDLE EASTERN FLAVORS
There are many reasons to love French food: amazing pastries, rich sauces, salads loaded with bacon, and — of course — the bread. Centuries of fine cuisine have made their culinary culture so rich - well, and their unapologetic use of butter. Get ready as Sheri Castle channels her inner Julia Child and enters the world of rich food without reservation.
4/26
Thursday
Caroline Bretherton
53
Middle Eastern food is known for warm spices, yogurt, seeds, citrus and herbs. In this hands-on class, Caroline Bretherton will guide you through regional cooking techniques with these key components that will have you dreaming of a vacation to Jordan or Israel.
Menu: Homemade Flatbreads with Hummus, Tzatziki, and Muhammara; Spicy Lamb and Feta Meatballs; Couscous with Apricots, Pine Nuts and Mint; Arugula and Pomegranate Salad; Fig and Rosewater Millefeuilles
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4/29
Saturday
11am
$50
GLUTEN FREE: BAKING BRUNCH
$50
S
Jane O’Hara
3
Fox Farm & Forage is a small woman-owned farm that produces gourmet edible mushrooms that are all grown indoors in a controlled environment utilizing sustainable farming practices. What can’t be grown is foraged. Amy Fox will teach you the best techniques for cooking mushrooms and how to get creative.
Menu: Blooming Oyster Mushrooms; Lion’s Mane Crab Cakes with Asian Slaw; A Surprise Dessert!
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You asked and we will deliver. We are so happy to have Jane O’Hara visit our cooking school to guide you through the world of gluten free baking. Everything you’ll learn from Jane will be adaptable to other components of your culinary lifestyle. In this class, you will learn how Jane has been able to implement some simple formulas to make gluten free baking fun — not intimidating. Menu: Currant Scones; Banana Chocolate Chip Muffin; Seasonal Fruit Muffin; Sage Biscuits cc1704291100
4/29
BOOK YOUR PRIVATE PARTY IN THE COOKING SCHOOL! Our Cooking School is also available for tailored private parties to allow you and your guests to explore your culinary imagination. Teach the bride to cook at her own bridal shower. Celebrate a romantic anniversary with a group-prepared dinner party with your closest friends and family. Add some spice to your corporate functions and savor the experience of working together as a team in a deliciously fun environment that is sure to improve collaboration among staff and clients. Minimum group of twelve. Contact Kim Calaway at kcalaway@southernseason.com today to get started.
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Saturday
5pm
$50
CELEBRATE CINCO DE MAYO
Lucindy Willis
3
Plan a Cinco de Mayo fiesta that’s more than tacos and enchiladas with Lucindy Willis. Be ready to impress your guests with these new items for your May 5th celebration.
Menu: Roasted Poblano Queso Fundido with Chips; Grilled Romaine Salad with Cornbread Croutons and Creamy Chipotle Dressing; Shredded Chicken, Black Bean and Mexican Slaw Arepas with Avocado Dressing; Put-the-Lime-in-the-Coconut Tart cc1704291700
4/30
Sunday
4pm
$50
TASTE OF THE TRIANGLE: ACME
Kevin Callaghan
3
This menu is focused on the food and time-honored techniques of the South, where Kevin Callaghan grew up, and the robust flavors that grow out of that deep American tradition. Join us for this inspired seasonal menu. Menu: Creamed Leeks with Arugula Pesto and Pan-Seared Scallops; Corn and Ricotta Pudding with Wild Mushroom Ragu; Cast Iron Quail; Strawberry Shortcake with Crème Anglaise and Whipped Cream cc1704301600
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
5
MAY
Join us most Friday nights for a exclusive wine tasting in our wine department! $10+ PER PERSON Includes a variety of wines, and a light snack.
5/1
Monday
5pm
$45
COOKING 101: QUICK BREADS
Cooking School Staff
53
Scones, muffins, coffee cakes and loaves: turn any day into a special occasion with a seasonally flavored quick bread recipe. Let strawberries, zucchini, pumpkin, or banana dress up your morning. Come learn the simple formulas to make these basic breads – no yeast, no rise.
Menu: Strawberry Pecan Loaf; Banana Chocolate Chip Muffins; Granola Buttermilk Coffee Cake; Carrot Cake Scones cc1705011700
5/2
Tuesday
5pm
BISCUITS & JAM
April McGreger
$50
5 3
Owner of Farmer’s Daughter pickles and preserves, April McGreger is here to show you how these important staples of the southern kitchen play an important role in a vegetarian diet. Attend this class and you will receive some bonus small batch canning knowledge. Menu: Biscuits and Jam; Seasonal Salad with a Strawberry Vinaigrette cc1705021700
5/3
Wednesday
SIMPLE PASTA
5pm
53
$50
Catherine Parker
Pasta is a staple in most of our kitchens. Learn how to elevate your pasta skills by joining Catherine Parker in our kitchen for these impressive dishes that are quick to master.
5/5
Friday
6pm
$55
CINCO DE MAYO WITH MARCELO
Marcelo Villasuso
Join Marcelo Villasuso as he celebrates Cinco de Mayo, a day commemorating the Mexican victory over French forces at the battle of Puebla. Puebla cuisine has solid Mesoamerican roots, but has also been greatly influenced by European colonists. Join Marcelo for this unique and delicious class. Menu: Maroma; Tamal de Acelga; Chiles Capones; Enchiladas de Manchamantel; Alfeñiques Moriscos de Almendra y Pepita cc1705051800
5/6
Saturday
11am
$50
BE A FOOD PHOTOGRAPHER
Stacey Sprenz
53
A local food enthusiast, Stacey Sprenz has a passion for all things culinary as a commercial photographer and a brand ambassador for Foggy Ridge Cider and Firsthand Foods. Come learn all of her tips and tricks for taking tantalizing photos of culinary creations. Bring your favorite equipment for shooting food photos — digital camera or smartphone. Leave with the skills to start your own food blog or business. Menu: A colorful light menu will be served for you to photograph and then enjoy. cc1705061100
Menu: Carrot Gnocchi with Sage Brown Butter Sauce; Spring Pea Ravioli with Prosciutto and Pine Nuts; Fettuccini with Artichokes, Lemon and Sun Dried Tomatoes cc1705031700
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To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
MAY 5/6
Saturday
5pm
$50
KASTHUIS CHEESE – CHEVRE
Alexander Kast
5/10
3
Wednesday
5pm
$45
COOK WITH THE BOOK: MAKE IT AHEAD
Spring is when you start to see seasonal goat cheese producers return to the market to provide a welcome addition to our seasonal bounty in NC. Learn how to make this traditional French cheese with Alexander Kast and how to utilize it in a variety of seasonal dishes.
Cooking School Staff
53
Whether you are planning a party or just trying to put dinner on the table, a make ahead menu is always useful. Ina Garten’s menu is impressive, but you’ll be even more impressed by how easy it was to put together.
Menu: Warm Toasted Goat Cheese Salad; Goat Cheese
Mini Soufflés; Goats’ Cheese Crème Brûlée with Rhubarb Compote cc1705061700
Menu: Caesar Salad with Blue Cheese and Bacon; Herbed Pork Tenderloins with Apple Chutney; Crusty Baked Potato with Whipped Feta; Carrot and Cauliflower Puree; Zabaglione with Amaretti cc1705101700
5/7
5/13
Sunday
4pm
SPANISH GRILL
Brian Adornetto
$50
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Monday
6pm
Jamie Dement
$60
MOTHER’S DAY BRUNCH
Menu: Grilled Shrimp al Ajillo; Mixed Greens with SherryMembrillo Vinaigrette; Grilled Pork with Homemade Aioli; Grilled Peaches with Sherry Sabayon cc1705071600
5/8
4pm
3
Cooking School Staff and Family
Cooking on a parilla (a grate or grill), la brasa (over hot coals) and plancha (a metal hot plate set over coals) are all traditional spanish cooking methods. Brian Adornetto is in our classroom to show you how to grill up a truly Spanish menu.
COON ROCK FARM
Saturday
The Cooking School Team is in the kitchen with their “kids” to show you their favorite family brunch items. Menu: Janis and her daughter Renee: Strawberry Mimosa; Sweet and Savory Crepes; Karin and her daughter Aimer: Smoked Salmon and Boursin Soufflé with a Salad; Kim and her son Lane: Beignets with Chutney and Iced Coffee cc1705131600
$50
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Already a fixture in local kitchens, Coon Rock Farm’s produce, meat, and eggs are known throughout the Triangle thanks to its’ participation in area farmer’s markets and Community Supported Agriculture programs. Menu: Strawberry Arugula Salad; Duck Breast with Strawberry Sauce and Anson Mills Polenta with Salty Strawberry Toasts; Strawberry Cream Tart
Weathervane reflects our vision for Southern cuisine and commitment to service and hospitality. Our devoted staff and special setting have propelled the restaurant to its acclaimed status.
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5/9
Tuesday
5pm
$50
YUMMY FOR YOUR TUMMY
Lane Calaway
53
Gut health doesn’t exactly sound delicious, but this healthy-tummy menu is! Culinary fermentation is the breakdown of food by yeast or bacteria, which usually also creates bubbles. If it’s great for the beer, wine and liquor process, then let’s incorporate it in our daily food. Here, Lane Calaway will show you how to add it to your daily diet.
Join us today, near the front entrance of Southern Season, across from the coffee department!
Menu: Fermented Tomato Soup with Baby Squash, Herbs, Sweet Pepper and Crispy Garlic Chips; Skirt Steak with Smoked Smashed Potatoes, Fermented Pepper Relish and Blistered Cherry Tomato; Kombucha Cucumber Salad with Spring Onion, Dill, Horseradish and Crème Fraîche
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CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
7
MAY 5/14
Sunday
1pm
no registration required
BEACH HOUSE COOKBOOK-SIGNING Mary Kay Andrews
New York Times bestselling author, Mary Kay Andrews is here to share her newest - soon to be best seller — Beach House Cookbook. She will be signing copies of her book at 1 pm on the sales floor. Be sure to pick up a copy on your way to her class!
5/14
Sunday
5pm
$55
BEACH HOUSE COOKBOOK
Mary Kay Andrews
3
Mary Kay Andrews’ book is long on taste and enjoyment, short on stress or mess. You do not have to own a beach house to cook like you’re at the beach. You don’t actually even have to be at the beach! Treat your mother to an afternoon out and listen to the stories of Mary Kay. Menu: Prosecco Sippers; Zucchini Vichyssoise; Ham and
Havarti Sandwiches with Peach Mustard; Cantaloupe with Lime and Mint; Dot’s Congo Bars cc1705141700
5/15
Monday
6pm
$50
MEDITERRANEAN VEGETABLES
Amanda Fisher
3
Let Amanda Fisher show you how to dress your peppers and squash with garlic, olive oil and a wide array of heady spices and aromatics that will take you on a journey to the Mediterranean.
Menu: Minted Pea and Lentil Bruschetta; Roasted Vegetable Platter with Harissa and Dukkah; Butternut Squash Tart with Seeds and Nuts; Pepper Stuffed with Yellow Squash and Ricotta Salata; Marinated Fig and Orange Cups cc1705151800
5/16
Tuesday
6pm
TASTE OF SPAIN
Sheri Castle
3
$60
Traditional Spanish cuisine is down-to-earth, wholesome food that is based on ingredients available locally or grown regionally. Sheri Castle is back to share this tantalizing Spanish menu with you to get you in the mood for your next travel adventure. Menu: Green Grape and Marcona Almond Gazpacho; Chicken with Catalan Picada; Garlicky Potatoes; Green Beans, and Cauliflower; Saffron Rice; Almond Cake with Mixed Berries cc1705161800
Weddings • Rehearsal Dinners • Bridal Luncheons • Showers • Wedding & Special Event Floral Chapel Hill, NC | (919) 913-1221 | southernseason.com
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To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
MAY 5/17
Wednesday
6pm
$55
SPRING WINE & DINNER PARTY
5/22
3
Ellen Clevenger-Firley and Chetan Reddy
Ellen Clevenger-Firley is in our kitchen joined by Chetan Reddy, Southern Season’s Sommelier, serving up outstanding pairings of food and wine. No pigs in the blanket or Lambrusco here! Menu: Smoked Salmon and Watercress Wraps; Caprese Salad Skewers; Pan Seared Bass with Herb Butter, Charred Broccoli and Mushrooms; Coconut Cashew Rice; Strawberry Rhubarb Galette cc1705171800
5/18
Thursday
5pm
GLOBAL DESSERTS
Cherisse Byers
$50
53
Cherisse Byers enjoys learning and interacting with citizens of other cultures while working with the Raleigh International Festival. In this class she will share some of her favorite desserts from New Zealand, South Africa, Brazil, Germany and The Czech Republic.
Menu: Pavlova; Malva Pudding; Brigadeiros; Vanillekipferl; Bublanina cc1705181700
5/20
Saturday
11am
$55
SHOP THE FARMER’S MARKET
Cooking School Staff
Menu: Whatever we find at the market, transformed into a delicious meal! cc1705201100
Sunday
2pm
$50
Lucindy Willis
3
Lucindy Willis from Terrapin Cove brings her favorite fruit, locally grown strawberries, to Southern Season’s kitchen. Strawberries aren’t just for dessert. In this class, we will explore strawberries in an appetizer, soup, salsa, and salad, but save room for dessert!
Menu: Strawberry-Cheese Bites with Balsamic Reduction; Strawberry Soup with Mint; Cilantro-Lime Chicken Paillard with Strawberry-Jalapeño Salsa; Baby Spinach-Pea Shoot Side Salad with Lemon Honey Vinaigrette; Strawberry Upside Down Cake cc1705211400
CLASS KEYS: DEMONSTRATION
$60
CHEF MEETS FARMER: SALTBOX AND LOCALS SEAFOOD
3
Ricky Moore and Lin Petersen
Back by popular demand, Ricky Moore and Lin Peterson are here to talk about the relationship between chef and fishmonger. Learn what supporting local seafood means to your community and health. Watch Ricky break down a whole fish and find out what inspires him when developing his delicious recipes.
Menu: This menu will be presented based on the availability of the seafood the week of class. Promised to be fresh and fantastic! cc1705221800
5/23
Tuesday
5pm
$50
53
SUPER FOOD DINNER
Caroline Bretherton
Superfoods are nutrient powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals. Let Caroline Bretherton introduce you to the latest superfoods and how to incorporate them into your family meals. She will be sharing recipes from her book, Super Clean Super Foods.
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It’s getting warm outside, and the list of available produce is growing! We’ll meet in our kitchen classroom and then head down to shop the farmer’s market and see what looks good. Afterwards, we’ll cook our bounty, sit down together and enjoy a fresh meal in the company of new friends.
5/21
6pm
Menu: Asian Spiced Kale Salad with Ginger Dressing; Salmon with Grilled Asparagus and Kale Walnut Pesto; Flourless Chocolate, Cherry, and Brazil Nut Brownies
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CELEBRATE STRAWBERRY SEASON
Monday
HANDS-ON
5/24
Wednesday
SAUCES
5pm
53
$50
Amanda Cushman
Sauces are the best way to dress up a dish – a blanket of flavor. Savory or sweet, hot or cold, let Chef Amanda Cushman give you some ideas on how to brighten up a dish with complementary sauces.
Menu: Grilled Skirt Steak with Balsamic, Dijon, Garlic Sauce; Spicy Mango Glazed Chicken; Quinoa with Parsley Pesto and Toasted Almonds; Turkish Herb Fritters with Tahini Yogurt Sauce; Lemon Tart with Raspberry Coulis
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5/25
Thursday
6pm
$55
WHEN MEXICO GOES GOURMET
Sandra Gutierrez
3
Don’t limit your Mexican food experiences to the taco drive-thru or bright green margaritas. Join us in our kitchen as Sandra Gutierrez0 shows us the fine dining side of Mexican food with these elevated dishes that will send your mouth on a journey.
Menu: Tomato Soup with Roasted Poblano Crema; Filet with Ancho Chile Sauce; Creamy Rice and Cotija Casserole; Mango Salad with Roasted Pepita Powder; Pecan Polvorones with Coffee Granita cc1705251800
5
WINE/BEER PAIRING
3
SPECIAL DIET S
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KIDS IN THE KITCHEN: SUMMER CHEF SERIES 6/19 - 6/22 11 am - 1 pm $40 per day/$150 entire series* Cooking School Staff 8-12 years of age
During this week-long series, kids 8-12 years of age will learn the basics of cooking. All classes are hands-on, and allow students to learn as well as enjoy the food they prepare. Students can join us for the entire week or just a day based on their personal interests.
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MONDAY: TENGO HAMBRE Mexican food is often spicy, but we will take a walk on the mild side with these yummy Latin recipes. Menu: Roasted Corn Dip and Chips; Fiesta Rice;
Quesadillas; Lime Slush; Chocolate and Strawberry Empanadas cc1706191100
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TUESDAY: FOOD IN SPACE Astronauts have to eat too! We’ll take a look at our planet from space and see what they eat to stay nourished. Menu: Protein Shakes; Earth Cookies; Astronaut Pudding; kitchen science project – lava lamps and pop rockets
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WEDNESDAY: FONDUE! Kids love to eat food with a dipping sauce. The kitchen will be bustling to get ready for our fondue party. Menu: Cheese and Chocolate with Lots of Dip-able Bites! cc1706211100
5
THURSDAY: CHRISTMAS IN JULY We are past the halfway mark to Christmas. That’s a good reason to celebrate! Your child will learn a few new recipes for the upcoming holiday season. Menu: Mini Gingerbread Houses; Decorating
Gingerbread Men; Brownie Trees; Savory Waffle Trees
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*Entire series cc1706190000 - Individual classes are nonrefundable if purchased as an entire series.
MAY/JUNE 5/27
Saturday
2pm
$60
GLUTEN FREE: BAKING 101 SWEET TREATS
Jane O’Hara
5
S
3
In our second gluten free class of the season, we’re shifting from breakfast to dessert! Does gluten free baking sound tricky? Jane O’Hara will teach you how to make your favorite bakery items at home. You’ll be surprised at how healthy and economical these treats can be!
Menu: Chocolate Chip Cookies; Flourless Chocolate Pecan Cookies; Brownies; Cupcakes cc1705271400
5/30
Tuesday
6pm
BUON APPETITO!
Sheri Castle
$60
3
Take a moment to read the menu for this class. Do you still need to be talked into joining us in the kitchen for this spectacular Italian meal hosted by Sheri Castle? Do you need arm twisting? Alright, we are serving wine too! There…we’ll save you a seat! Menu: Crostini with Homemade Ricotta, Spring Radishes, and Garden Peas; Spring Pasta with Blistered Cherry Tomatoes and Asparagus; Chicken Cutlets with Prosciutto and Roasted Lemon Sauce; Fresh Strawberry Granita and Vanilla Ice Cream with Aged Balsamic Drizzle; Double Chocolate Biscotti cc1705301800
5/31
Wednesday
5pm
MAY HARVEST DINNER
Cooking School Staff
$45
5 3
Don’t you love this time of year? It can be hard to choose what to eat from the large bounty of spring produce. We did the hard part and picked the menu for you. What’s more, we’ll even clean up the dirty dishes! Come make this delectable menu celebrating Spring.
Menu: Leek and Creamed Corn with Seared Scallop; Truffled Kale au Gratin with Seared Bass and Roasted Mushrooms; Sparkling Rose Gelee with Berry Chantilly Cream cc1705311700
6/1
Thursday
DATE NIGHT
5pm
53
$100 (for two tickets)
Ellen Clevenger-Firley
Bring your favorite partner for a night of fine food and wonderful company. Ellen Clevenger-Firley has once again put together a menu that will make your special someone feel appreciated and stuffed!
Menu: Little Gem Salad; Pomegranate Marinated Grilled Lamb Chops; Orange Barley Pilaf; Roasted Asparagus with Balsamic Glaze; Strawberry Almond Cream Tart
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10
To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
JUNE 6/3
Saturday
11am
$55
SHOP THE FARMER’S MARKET
Cooking School Staff
6/6
53
Tuesday
5pm
$45
53
THE LOWCOUNTRY
It’s getting warm outside and the list of available produce is growing! We’ll meet in our kitchen classroom and then head down to shop the farmer’s market and see what looks good. Afterwards, we’ll cook our bounty, sit down together and enjoy a fresh meal in the company of new friends.
Cooking School Staff
Lowcountry cuisine comes from the lower portion of South Carolina and the coastal region of Georgia. Dishes often include seafood with a nod to their Cajun roots. But when it comes down to it, it’s downright delicious country comfort. Tuck your napkin at your neck and get ready to lick your fingers in this class!
Menu: What we find at the market, transformed into a delicious meal! cc1706031100
Menu: Boiled Peanuts; Biscuits with Sorghum Butter; Frogmore Stew; Peach Cobbler cc1706061700
6/3
6/10
Saturday
5pm
$50
SUMMER INDIAN FARE
Rupen Rao
3
Rupen Rao is back to entertain you and fill the air with delicious spicy aromas. Try this summer menu that Rupen designed at your request.
Menu: Patrani Machchi; Chicken Biryani with Koshimbir; Mango Lassi cc1706031700
6/4
Sunday
2pm
$45
BAKING 101: CELEBRATION CAKES
Athina Sgambati
53
In this class, Athina Sgambati will share basic techniques on how to achieve the perfect celebration cake. She will share with you her method to pick and choose cake flavors and icings so that your creation is unique and one that your friends and family will be so excited to receive.
Menu: Moist Chocolate Layer Cake with Chocolate Buttercream; Strawberries and Cream Cake; Lemon Sunshine Cake; Carrot Cake with Cream Cheese Frosting
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6/5
Monday
5pm
COOK WITH THE BOOK: SIMPLY NIGELLA
53
“Whatever the occasion, food – in the making and the eating – should always be pleasurable.” Nigella Lawson’s cookbook fits nicely into our lives with an uncomplicated and relaxed approach. Let’s cook together and enjoy this meal that would be just as satisfying if it was served to you in a restaurant. Menu: Halloumi with Quick Sweet Chili Sauce; Sake-Sticky Drumsticks; Roasted Radishes; Roasted Butternut with Za’atar and Green Tahini; Matcha Cake with Cherry Juice Icing cc1706051700
CLASS KEYS: DEMONSTRATION
11am
$45
Cooking School Staff
HANDS-ON
53
Let us show you some recipes that you can whip up on a Sunday afternoon and pop into your freezer for meals throughout the week. Grab ‘n’ go won’t feel so bad when you’ve made it yourself!
Menu: Breakfast Burrito; Quiche Muffins; Granola Bars; Single Stratas; Zucchini Waffle Sandwich cc1706101100
6/10
Saturday
5pm
$50
THE FLAVORS OF THE YUCATAN
Marcelo Villasuso
3
Yucatan cuisine of southeastern Mexico is a blend of traditional Mayan cuisine with many ingredients, spices and techniques brought by the Moors of Andalusia in Spain. These dishes are well known for their particular aroma and flavor. Join Marcelo Villasuso to discover the flavors of the Yucatan. Menu: Ensalada Xec; Panuchos de Guajolote en Escabeche Oriental; Papadzules; Dulce de Papaya
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6/12
$45
Cooking School Staff
Saturday
BREAKFAST: GRAB-N-GO
Monday
6pm
$50
TASTE OF THE TRIANGLE: SO•CA
Drew Smith
3
All the dishes at so•ca are inspired by the foods commonly eaten in over 20 countries. Come taste a sampling of dishes you would find on the streets in vendor stalls, or in the homes of Rio de Janeiro, Lima, and Fajardo. Menu: Colombian Pan de Yucca; Peruvian Sea Scallop Tiradito; Argentinian Churrasco; Venezuelan Quesillo
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5
WINE/BEER PAIRING
3
SPECIAL DIET S
11
JUNE 6/13
Tuesday
6pm
$50
3
EARLY SUMMER: FARMER’S MARKET
Sheri Castle
Delight in the possibilities of an early summer farmer’s market. Sheri Castle’s menu for this evening is inspired by the bounty of summer and is sure to delight all who attend.
Menu: Blueberry Salsa with Cinnamon Pita Crisps; Mixed Bean Pasta Salad with Green Bean Pesto; “Shout Hallelujah” Potato Salad; Calabash Shrimp with Cocktail Sauce; Peach Cobbler with White Cheddar Biscuits; Homemade Lemon Ice Cream cc1706131800
6/14
Wednesday
5pm
HEALTHY AT HOME
Catherine Parker
$50
53
Menu: Chilled Asparagus Soup with Mascarpone and Olive Oil; Snap Pea Salad-Frisée with Pickled Red Onion and Basil; Avocado Chicken Salad; Flourless Almond Torte with Berries cc1706141700
Thursday
6pm
$50
TAP & TABLE: CIDER AND CHEESE
Mattie Beason and Rhonda Barnhart
3
Come meet cider expert Mattie Beason and Southern Season’s Cheesemonger Rhonda Barnhart for fresh new ideas for your next cocktail party. Mattie will share the wide range of profiles: dry, bubbly, hopped, crisp and fruity; while Rhonda will discuss the world of cheeses. Menu: Cheese Plate, Ciders and a Complementary Dessert from the Cooking School Staff cc1706151800
6/17
Saturday
5pm
$50
ALTERNATIVE GRILLING
Lane Calaway
53
Seems that all things “alternative” are trending, so let’s do some alternative grilling. Lane Calaway has put together a menu that steers clear of typical grill food. Put a little char on your food and enjoy! Menu: Charred Avocado Crostini with Black Pepper Olive Oil and Roasted Peppers; Grilled Fingerling Salad with Spring Onion, Cherry Tomato and Champagne Anchovy Vinaigrette; Whole Grilled Branzino with Tarragon Vinaigrette and Charred Lemon; Grilled Banana with Mango Syrup; Coconut Sorbet and Toasted Almonds
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12
Sunday
4pm
$60
TAP & TABLE: GIZMO BREW WORKS
Cooking School Staff
53
Celebrate Father’s Day with your dad as Kevin Sokolski of Gizmo Brew Works will be here to talk about the brewery and a selection of their craft brews. This will be a hands on experience where you will enjoy both cooking and drinking Gizmo beer.
Menu: Shrimp Toast with Beekeeper Honey Wheat Caramelized Onion Jam; Caprese Salad with Salami and Palisade Wasp IPA Lemon Vinaigrette; Black Stiletto Stout Marinated Skirt Steak Fajitas and Charred Vegetables with a Chipotle Crema; Deep Blue Blueberry Hand Pies with Vanilla Ice Cream cc1706181600
6/20
Join us for this hands on class that focuses on elevated, healthy eating using the bounty of the season. You will learn the basics to build on and gain the confidence to cook with healthy techniques.
6/15
6/18
Tuesday
5pm
MODERN SAUCES
Cooking School Staff
$45
3
A good sauce will elevate and harmonize any plate. Transform any home cooked meal from simple to luxurious with an array of new sauces that you will learn to prepare in this class. Menu: Grilled Green Beans with Vitello Tonnato Mayonnaise; Salmon on Creamy Mashed Potatoes and Pea Pod Stir Fry with Tangerine and Brown Butter Vinaigrette; Almond Cake with Ginger Anglaise and Honey Peach Sauce cc1706201700
6/21
Wednesday
TUSCANY
3
6pm
$50
Amanda Cushman
Are you yearning for a trip to Tuscany, but can’t seem to find the time? Join Amanda Cushman for an evening of seasonal Tuscan food that will transport you to Italy with the first bite. Menu: Bruschetta with Tomato, Olives and Capers; Radicchio, Arugula and Watercress Salad with Parmesan Crisps; Crispy Chicken with Prosciutto and Basil; Pasta with Lemon Kale Pesto; Chocolate Almond Biscotti
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6/22
Thursday
6pm
$50
THE CONTEMPORARY PICNIC
Sandra Gutierrez
3
Sandra Gutierrez is back with an exquisite array of global picnic dishes. Travel around the world on a blanket with this menu as Sandra shows you the tricks and tips of preparing an impressive spread for your next family al fresco outing.
Menu: German Onion and Bacon Pie; Best Picnic Fried Chicken; Caprese Pasta Salad; No-Mayo Purple Asian Slaw; Mexican “Esquite” Corn Salad with Chile Powder; Berry Lemonade with Triple Sec and Limoncello; Ice Cream Sandwiches cc1706221800
To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
Featured Recipe ROASTED SPRING ROOT VEGETABLE SALAD Serves 4 ROASTED VEGETABLES: 6 spring onions 12 radishes 3 medium green or purple kohlrabi 3 medium golden or red beets ¼ cup olive oil ½ tsp salt ¼ tsp black pepper, freshly cracked 2 cups mixed greens
VINIAGRETTE: 1 tablespoon shallot, minced 1 teaspoon prepared horseradish 2 tablespoon lemon juice ½ teaspoon fresh thyme, minced 1 teaspoon honey Pinch salt Pinch black pepper, freshly cracked ¼ cup of walnut oil
GARNISH: Toasted walnuts (optional)
DIRECTIONS: Preheat the oven to 400 degrees. Vegetables: Spring onions are preferred if the bulb is approximately 1 inch in diameter. Clean and trim to 1 ½ inches above the bulb. Cut each bulb in half.
CLASS KEYS: DEMONSTRATION
Radishes should be trimmed at the root end and cut in half. If they are larger than 1 inch in diameter, you may choose to quarter them. Remove the greens of the kohlrabi and, with a paring knife, cut away the outer peel of the root. You may use a vegetable peeler, but sometimes the innermost layer is still too fibrous. Cut the kohlrabi into pieces of similar size to the radish and onion. Beets should be peeled and cut in the same manner as the kohlrabi. Place onions, radishes and kohlrabi in a bowl and toss with a portion of the olive oil and sprinkle with salt and pepper. Repeat this process with the beets, keeping them separate if they are red. Spread the vegetables out on a foil or parchment paper lined baking sheet, taking care to not overcrowd. Place red beets on a separate prepared baking sheet. Put both sheets in the oven for 45 minutes, stirring occasionally until they begin to caramelize. Remove from the oven and allow to cool. Vinaigrette: Place the shallot, horseradish, lemon juice, thyme, honey and salt and pepper in a mixing bowl. Stir together until the honey and salt are dissolved. Whisk the walnut oil in slowly until it is thoroughly incorporated. Put all the vegetables in a bowl and toss with the vinaigrette. Place one quarter of the greens on each salad plates and then one quarter of the roasted vegetables. Sprinkle with toasted walnuts. Serve and enjoy.
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
13
JUNE 6/25
Sunday
2pm
$45
53
PICNIC BASKET
Cooking School Staff
It’s finally summer and time to find your basket. Forget the fried chicken and potato salad - try these impressive dishes for your next picnic.
Menu: Citrus Cooler; Apricot-Prosciutto Focaccia; Spring Crudite with Green Goddess Dressing; Herbed Corn Wheels; Curry Lime Chicken Kebabs with Herbed Tahini Dressing; Chocolate Éclair in a Jar cc1706251400
6/26
Monday
6pm
$50
CHEF MEETS FARMER: THE EDDY PUB & ROCKY RUN FARM
Isaiah Allen & Whitney Allen
3
Isaiah and Whitney Allen are the talented couple behind The Eddy Pub and Rocky Run Farm. Their menu features food from many local farms and a style that is their own version of pub food ranging from Southern comfort to European bistro!
Menu: Caramelized Tomato Tart with Whipped Mozzarella and Wood Sorrel; Braised Sunflower Heart Stuffed with Zucchini and Anchovy with Lemon Butter Beurre Blanc; Duck Egg Crème Brûlée cc1706261800
6/27
Tuesday
6pm
$50
MORE MED MENUS INSTEAD OF MEDS
Ellen Clevenger-Firley & Carolyn Dunn
3
Not only is the Mediterranean diet a tasty way to eat, drink and live, but it’s also a realistic and sustainable way to reduce disease-causing inflammation and help you achieve and maintain a healthy weight. Join Dr. Carolyn Dunn, NC State University Professor of Nutrition Education and Department Head, and Ellen Clevenger-Firley, Registered Dietitian and trained chef, to learn simple techniques and try delicious recipes to introduce the Mediterranean way of eating into your life. Menu: Black Bean Salsa and White Bean Hummus with
Whole Wheat Pita Chips; Basil, Shrimp and Tomato Pasta with Feta; Summer Green Bean, Corn and Tomato Salad; Oven Roasted Vegetables; Grilled Peaches with Dukkah cc1706271800 and Lemon Olive Oil Sorbet
6/28
Wednesday
5pm
Ask to join at your next class and receive a club card.
$45
COOK WITH THE BOOK: MY KITCHEN YEAR
53
Purchase 10 classes and receive $45 off your next class!
6/29
Thursday
6pm
$50
EARLY SUMMER SOUTHERN
Sheri Castle
3
This evening with Sheri Castle is sure to be filled with stories, food trivia, jokes, incredible food and great company! Menu: Cheese Relish with Saltines; Caesar Salad with Fried Catfish Croutons; Crisp Roasted Chicken Thighs on Summer Squash Salad; Cornmeal Pound Cake with Peaches and Blackberries in Sweet Rosemary Syrup cc1706291800
Cooking School Staff
After the closing of Gourmet magazine, Ruth Reichl took a year to heal through cooking for her friends and family. Join us as we explore the summer chapter of this cookbook. Menu: James Beard’s Tomato Pie; Corn Pudding; Black Beans and Fried Eggs; Fruit Crostada cc1706281700
14
To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.
JUNE
OUR REGISTRATION AND ATTENDANCE POLICIES We understand that life happens and emergencies do occur. However, we hope you understand our commitment to all of our students and the preparation that goes into creating a successful class. For this reason, we ask that if you are unable to attend a class, you must notify us 48 hours in advance of the scheduled class time to receive a refund or credit towards another class. Within 48 hours of a class, all cancellations are non-refundable. If you cannot attend a scheduled class, we encourage you to send someone in your place. In this case, please call ahead and notify us of the participant change. On the other hand, if for any reason Southern Season needs to cancel or reschedule a class, you will be notified 24 hours prior to the class and given the option of attending the rescheduled class, credit for another class, or a full refund. We reserve the right to cancel classes due to chef illness or insufficient enrollment and will give you atleast 24 hours of notice if this is the case. If we cancel a class due to inclement weather, we will notify you as soon as that decision is made and fully refund your registration. If the class is held, there will be no refunds due to the weather.
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
15
University Place - 201 S. Estes Drive Chapel Hill, NC 27514
PRSRT STD US POSTAGE PAID PPCO
(919) 929-7133 www.southernseason.com
Since its creation in 1975, Southern Season has been known for the breadth and quality of its gourmet food, wine, housewares and cookware. A food lover’s paradise with exciting and innovative products from vendors local to international, we offer thousands of items sold in-store and online. With a belief in Southern hospitality and a passion for the art of entertaining, we pride ourselves upon great tasting and distinctive products offered by a knowledgeable and friendly staff. In addition, our famous cooking school has helped thousands of home cooks reach new levels of culinary skill and our award-winning restaurant dishes up a modern take on classic Southern cuisine. VISIT US TODAY!
Chapel Hill, North Carolina University Place 201 S. Estes Drive Chapel Hill, NC 27514 Questions for the Cooking School? Call (919) 929-7133 or visit southernseason.com/cooking-school Support for chef accommodations provided by:
THE
SIENA H O T E L
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To register or get more information, visit SOUTHERNSEASON.COM or call 800-253-3663 toll-free.