OCTOBER - DECEMBER 2017
Featured Recipe: BAKED CHICKEN BREAST WITH HERBED ROOT VEGETABLES
on page 8
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. Appropriate for children ages 8-12 years old, unless otherwise noted.
10/7
Saturday
11am
ALL-AMERICAN MEAL
Cooking School Staff
Free*
5
Kids enjoy getting in the kitchen and preparing foods that they like. Once they master these recipes in our kitchen, they will be able to recreate them at home for your family meals. *Registration is limited and required. Free classes are not eligible for punches on club cards. Menu: Crudite with Ranch Dip; Sloppy Joes; Baked Beans;
Roasted Sweet Potatoes; Chocolate Chip Cookies; Vanilla Milkshake cc1710071100
10/28
Saturday
HARRY POTTER
11am
5
$40
Cooking School Staff
While Muggles may never get to live in the wizarding world, lets’s eat like we are! Menu: Cheesy Chive Scrambled Eggs; Herbed & Spiced
Fried Sausage Patties; Knickerbocker Glory; Butterbeer; Acid Pops cc1710281100
11/4
Saturday
PUMPKINS
5
11am
$40
11/18
Saturday
11am
THANKSGIVING SIDES
Cooking School Staff
$40
5
Let your kids help you get ready for your holiday meal. These are dishes that your child can prepare on their own with pride. Menu: Cherry and Cranberry Relish; Homemade Butter;
Twice Baked Potatoes; Sautéed Green Beans; Applesauce; Chocolate Mousse cc1711181100
12/16
Saturday
11am
$40
PARENTS AND KIDS IN THE KITCHEN: BÛCHE DE NOËL
5
Gwen Cummings Maller
The Bûche de Noël, also known as a Yule log, is a holiday symbol that dates back to 19th century France. Typically the sponge cake is rolled and frosted with chocolate buttercream to resemble a log and often decorated with meringue mushrooms. Guaranteed to be fun for kids and adults alike, this class is designed as a partners project. Note: Children are to be accompanied by an adult. Tickets are sold to each individual attending. cc1712161100
Cooking School Staff
Only one-fifth of pumpkins grown each year are actually harvested for food. We forget that they are delicious. Let us show you how tasty they can be! Menu: Pumpkin Ravioli with Brown Butter and Toasted
Hazelnuts; Pumpkin Zeppole (Doughnuts); Pumpkin Pie Popcorn cc1711041100
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
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 most of our 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 15 for our registration and attendance policies. Hands-on classes accommodate up to 16 people.
KIDS IN THE KITCHEN CONTINUED 12/21
Thursday
2pm
$40
ORNAMENTS FROM THE KITCHEN
Cooking School Staff
12/27
5
Kids are home from school and you have a to-do list a mile long. Let them spend a couple hours with us while you cross a couple items off your list. Ornaments made by your kids are the most cherished. Wait until you see what they make in our kitchen! Ornaments: Dried Citrus Ornaments, Applesauce and Cinnamon Stars, Popcorn and Cranberry Garland, Painted Salt Dough; Orange Clove Balls.
Friday
noon
Menu: Dirt Cup Cake; Ice Cream Cone Cake; Confetti Cake Balls; Lemon Drop Cakes cc1712271400
GINGERBREAD HOUSE DECORATING $45 per person
$40
Cooking School Staff
You have family in town and the kids want to do something fun as it gets closer to Christmas. Come into our kitchen and make holiday treats together. This is a class for adults and kids to work together to make Candy Cane Cookies, No Bake Salted Caramel Macaroons, and Holiday Hugs and Truffles. Note: Children are to be accompanied by an adult. Tickets are sold to each individual attending.
A light snack will be served. For all ages.
Menu: A light snack will be provided. cc1712221200
MAKING GIFTS
noon
5
Saturday
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$40
Cooking School Staff
Nothing is more appreciated during the holidays than the thought that goes into a handmade gift. In this class, kids will make presents for everyone on their list—including the dog! Gifts: Coffee Creamer; Dog Biscuits; Chocolate Dipped Pretzels; Apple with Caramel Sauce; Marshmallows.
HANDS-ON
12 p.m. 3 p.m.
11/26
Monday
11/27
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5
11/25
Sunday
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Menu: A light snack will be served. cc1712231200
CLASS KEYS: DEMONSTRATION
5
Will your roof be thatched or covered in snow? Will it look like a log cabin or a cottage? Bring the whole family, your closest friend, or come alone and enjoy holiday music & a glass of wine while you thoughtfully consider where to put that candy cane. Make this your holiday tradition! We will provide you with a blank house and a large assortment of candy.
5
Saturday
$40
The kids are still home and in need of entertainment. Bring them to our kitchen and we will make cupcakes together.
PARENTS AND KIDS IN THE KITCHEN: BAKING COOKIES
12/23
5
2pm
Cooking School Staff
Menu: A light snack will be provided. cc1712211400
12/22
Wednesday
CUPCAKES
WINE/BEER PAIRING
3
1 p.m. 4 p.m.
5 p.m.
SPECIAL DIET S
3
OCTOBER 10/1
Sunday
2pm
Free*
53
BAKING 101: BISCUITS
Cooking School Staff
We’ll start with the classic Southern Buttermilk biscuit, then we’ll show off our skills with cornmeal and cheddar variations. And don’t forget what goes with a warm biscuit—butter, gravy, and applesauce! *Registration is limited and required. Free classes are not eligible for punches on club cards. Menu: Southern Buttermilk Biscuit; Cornmeal Cheddar
and Chive Biscuit; Spiced Cranberry Compound Butter; Sausage Gravy; Applesauce cc1710011400
10/3
Tuesday
5pm
$45
COOKING 101: SOUFFLÉS
Cooking School Staff
53
These light, airy, egg-based soufflés are so versatile that they can be savory or sweet, breakfast, lunch or dinner. Let our Cooking School staff show you that there’s much to celebrate with soufflés. Menu: Corn Soufflé with Mixed Greens and Champagne and Walnut Vinaigrette; Pimento Cheese Grits Soufflé; Pumpkin Soufflé with Whiskey Cream and Spicy Pecans
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10/4
Wednesday
5pm
COOKING 101: CRÊPES
Cooking School Staff
$45
53
Crêpes are back in style thanks to the food truck scene. Add them back to your entertaining and family meal preparations. These versatile pancakes are easily adapted to appetizer, breakfast, lunch and dinner plates. Menu: Roasted Pear and Brie Appetizer Crêpes; Breakfast
Apple Butter Crêpes; Cornmeal Crêpe with Roasted Butternut Squash and Turkey Sausage; Pecan Pie Crêpe
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10/7
Saturday
PIES PART II
3pm
53
$50
Cooking School Staff
In our first installment of this series, we covered quick and easy pies. This class will tackle three types of crust - crumb, sweet, and flaky. Each participant will have the opportunity to work on a lattice technique and take home their apple pie. Bring your sweet tooth! Menu: Chocolate Cream Pie; Lemon Curd Tart; Apple Pie with Lattice Crust cc1710071500
10/8
Sunday
$55
BASIC KNIFE SKILLS
Brian Adornetto
53
Learn basic slicing 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.
Menu: A light snack will be served. noon cc1710081200 3pm cc1710081500
10/9
Monday
5pm
$45
PASTA DISHES FOR THE FALL
Cooking School Staff
53
Pasta is a satisfying comfort food during all seasons, but in the fall the recipes get heartier. Experience hand making ravioli with these recipes that include some stars of the fall produce section. Menu: Baked Butternut Squash Macaroni and Cheese;
Fettuccine with Pancetta and Cauliflower; Pumpkin Ravioli with Brown Butter and Toasted Hazelnuts
10/10
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Tuesday
6pm
$50
3
BRITISH MEAT PIES
Amanda Fisher
In this meat pie class, Amanda, owner of Chapel Hill’s Blakemere Company, will take us on a trip back to Amanda’s homeland, England. Keep these recipes on hand for both family dinners and entertaining guests. Menu: Raised Chicken and Ham Party Pie; Deep Dish Steak and Stout Pie with Puff Pastry; Kentish Bacon and Apple Pie with Sage and Cider cc1710101800
10/11
Wednesday
5pm
ONE POT WONDERS
Cooking School Staff
$50
53
One-pot meals are the saving grace for busy home cooks everywhere (and their dishwashers, too). A simple, no-nonsense weeknight meal to warm you up and satisfy the family’s appetites.
Menu: Zucchini, Pancetta and Sun Dried Tomato Frittata; Chicken Enchilada Pot; Rice Pudding with Ginger and Cherries cc1710111700
BOOK YOUR PRIVATE PARTY IN THE COOKING SCHOOL! Our Cooking School is also available for private parties or company functions to allow you and your guests to explore your culinary imagination. Minimum group of twelve. Contact the Cooking School Manager at (919) 913-1241 today to start planning a fun event that is sure to be remembered by all.
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
OCTOBER 10/12
Thursday
6pm
$50
GIRLS’ NIGHT OUT: NOLA STYLE
Cooking School Staff
53
Grab your gal pals and come to our kitchen for a fun evening of cooking, eating, sipping drinks and great times with your friends as we celebrate the flavors of New Orleans. Menu: Hurricanes; Crawfish Phyllo Bites; Creole Deviled Eggs; Chicken Jambalaya; Beignets cc1710121800
10/14
Saturday
11am
Stacey Sprenz
Join us most Friday nights for an exclusive tasting in our wine department!
$50
FOOD PHOTOGRAPHY II
53
An avid local food enthusiast, Stacey Sprenz has a passion for all things culinary as a commercial photographer and as a Brand Ambassador for Foggy Ridge Cider and Firsthand Foods. Bring your favorite equipment for shooting great food photos (smartphone, digital camera) and learn Stacey’s tips for lighting, styling, editing tips and working with software. A colorful light menu will be served for you to photograph and then enjoy.
$10+ PER PERSON Includes a variety of wines, and a light snack.
Menu: Blini Bar; Tomato Soup; Seasonal Parfait cc1710141100
10/14
Saturday
4pm
$50
MIXOLOGY 101: RUM AROUND THE WORLD
Jordan Joseph
10/17
53
Menu: A light snack will be served with your
handcrafted libations. cc1710141600
Monday
6pm
$50
COOKING WITH BOURBON
Cooking School Staff
5pm
$50
Cooking School Staff
Rum has undergone a revival and is no longer seen simply as the booze used to soak a fruitcake. With a wide range of styles and hues to choose from, introducing yourself to the drink can seem a bit daunting. Jordan will supply you with a few basics that should set you on your way with confidence.
10/16
Tuesday
GROWN UP MAC & CHEESE
3
Kim Calaway, Cooking School Manager, has three favorite ingredients to work with: brown butter, duck fat, and bourbon. This decadent menu has all three, with an emphasis on the bourbon! Menu: Bourbon Butterbeer; Kentucky Bourbon Caramel
Duck Fat Party Mix; Whiskey Glazed Salmon with Roasted Sweet Potatoes and Broccoli Rice; Gingerbread Trifle with Bourbon Brown Butter Pastry Cream cc1710161800
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Macaroni and cheese is one of those dishes beloved by all Americans. It’s a nostalgia-inducing classic, the perfect compliment for everything from BBQ, to burgers, to pork chops. It compliments all walks of life - from the high chair, to the dormitory, to the family diner to the upscale restaurant. Get creative with these recipes so that there is always a reason for mac and cheese in your life.
Menu: Parmesan with Roasted Garlic and Thyme Mushroom Mac; Blue Cheese with Caramelized Onions and Ham Mac; Fontina and Fire Roasted Tomato Mac; Baked Apples cc1710171700
10/18
Wednesday
6pm
$55
AT HOME RESTAURANT SKILLS
Lane Calaway
3
Do you avoid recipes that contain the words: smoked, brûlée and sous vide? Lane Calaway from Soca in Raleigh will show you how to master these “chefy” techniques in your own kitchen.
Menu: Bibb Salad with Radish, Herbs and Farmer’s Cheese and a Stabilized Chimichurri Vinaigrette; Duo of Duck: Sous Vide Duck Breast and Smoked Duck Leg with Roasted Carrots, Rice and Oat Porridge and Dino Kale with Duck Fat Hollandaise; Ginger Creme Brulee with Poached Pears cc1710181800
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
5
OCTOBER 10/19
Thursday
6pm
$55
A SOUTHERN OKTOBERFEST
Brian Adornetto
10/22
3
Menu: Obatzter (Cheese Spread); Southern Fried Pork Schnitzel; Homemade Spaetzle (Mac and Cheese Style); Chow Chow-style Sauerkraut; Riesling Sabayon; Black Forest Coffee cc1710191800
Friday
2pm
$60
FLAVORS OF THE TRIANGLE: ACME
Can you hear the oompah band mixed with a little banjo? Chef Brian, owner of Love at First Bite, has put together a Southern twist on some traditional German dishes. Enjoy the local beer pairings that we have put together for this celebration of fall.
10/20
Sunday
9am-2pm
Chef Kevin Callaghan
3
Amaze your taste buds with every bite of Chef Kevin’s “Fall in the South” menu with wine pairings that he has thoughtfully designed to make you say: “Wow!” Bring a friend for this afternoon of eating, entertainment and stories from cooking in LA to promote his new cookbook. Menu: Oyster & Corn Pie; Pan-Seared Duck Breast with Carolina Pear Chutney and Brussels Sprouts; Warm Brown Sugar Pound Cake with Preserved Figs and Bourbon Whipped Cream cc1710221400
TERRA VITA: THE SUSTAINABLE CLASSROOM See www.terravitafest.com for schedule and registration.
10/23
10/21
Acorn, butternut, pumpkin, and spaghetti squash — just a few of the season’s delights — fill different culinary niches. Although they’re all typically picked within a month or so of each other in early fall and have similar flavor profiles, the optimal recipe can make all the difference.
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Saturday
11am
$55
COOKBOOK: VEGAN CHOCOLATE
Fran Costigan
3
S
An internationally renowned cooking teacher and cookbook author, Fran was a pastry chef in both traditional and vegan restaurant kitchens before moving into teaching over 20 years ago. Every recipe in Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts is unconditionally guaranteed to satisfy even the most ardent chocoholics! Even non-vegans will fall for these decadent treats.
Monday
5pm
$50
MEATLESS MONDAY: CELEBRATING SQUASH
Cooking School Staff
53 S
Menu: Stuffed Acorn with Mushrooms and Farro; Butternut Squash Mac & Cheese; Spaghetti Squash Parmesan Fritters; Maple Pumpkin Custard with Crystallized Ginger cc1710231700
Menu: Chocolate Pudding Filled and Frosted Brooklyn Blackout Layer Cake; Ganache Glazed Gluten Free Brownie Bites; Chocolate Orange Sesame Truffles; Vanilla Bean Pastry Cream Shooters cc1710211100
10/21
Saturday
4pm
TAKEOUT MAKEOVERS
Breana Lai
$50
3
Breana, from Eating Well Magazine, is back. It’s a bustling time of year and you might find yourself craving takeout food to ease your chaotic life. Never fear, Breana is here to show us that you can recreate your favorites at home and reward your body with her healthy, filling, and crave-worthy dishes.
Menu: Soy-Lime Baked Buffalo Wings; Dan Dan Noodles with Spinach and Walnuts; Oven-Fried Beef Taquitos; Chipotle Chicken Quinoa Bowls; Tres Leches Cake
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Weathervane reflects our vision of Southern cuisine and commitment to service and hospitality. Our devoted staff and special setting has made our restaurant a Chapel Hill destination, conveniently located next to Southern Season. Join us today!
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
OCTOBER 10/24
Tuesday
6pm
$60
10/29
Sunday
2pm
$50
DINNER PARTY FROM THE FALL FARMER’S MARKET
TAILGATING IN THE SOUTH: CAJUN STYLE
Most of us don’t know the seasons like the farmers do. Try visiting your local farmers’ market. Seasons have more meaning when you taste your way through them. Sheri’s menu celebrates the best the farms have to offer in October.
Everyone has one dish — perhaps more than one — that they like to bring tailgating. Celebrate the joie de vivre atmosphere of the Cajun party with Lucindy Willis, owner of Terrapin Cove.
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Sheri Castle
Menu: Hakurei Turnip Soup with Smoked Trout and Bacon
Butter; Pecan-Crusted Salmon with Tomato Jam; Mustard Seed Mashed Potatoes; Skillet Greens; Apple Crisp with Bourbon-Soaked Cherries cc1710241800
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Lucindy Willis
Menu: Mini-Muffaletta with Homemade Tapenade; Chicken and Sausage Gumbo; Cajun Deviled Eggs with Andouille Sausage; Mississippi Mud Bars cc1710291400
10/30
Monday
6pm
BOXCARR CHEESE
10/25
Wednesday
6pm
$50
Austin and Dani Genke
$55
COOKBOOK: WHAT CAN I BRING?
Elizabeth Heiskell
3
Known as the Debutante Farmer, Elizabeth is a familiar face from the kitchen of the Today Show. Her new book What Can I Bring? is a southern woman’s answer to reaching out with food for every occasion. New babies, funerals, illnesses, and road trips are all occasions where food is a great companion. Come meet Elizabeth and hear her stories of growing up in Mississippi with her generations of wooden-spoon-wielding women.
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The Genke family has Italian roots stretching from Sicily to the Piedmont. With a helping hand from their formaggiaia (Italian for female cheesemaker), Alessandra Trompeo, they take inspiration from small Italian farmstead cheesemaking. Their local milk is produced by two small family-owned dairies who raise their goats and cows with the greatest care and highest standards. Their dedication to family, hard work, and great food are the soul of Boxcarr Handmade Cheese, and they hope you’ll taste that in every bite.
Chicken Artichoke Casserole; Mississippi Mud Brownies
Menu: Salad: Beets, Candied Walnuts, Arugula, Sherry Vinaigrette - Featuring the Weanling Button; Pasta: Hand Rolled Ravioli featuring Campo with Sage, Brown Butter and Butternut Squash; Cheese Course: Cottonseed, Rocket’s Robiola, Nimble and Lissome cc1710301800
10/26
10/31
Menu: Blue Cheese Bacon Dip; White Bean and Kale Soup;
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Thursday
6pm
$50
AUTUMN HARVEST DINNER
Amanda Cushman
3
Menu: Roasted Carrot and Cauliflower Soup with Crispy Onions; Pork Tenderloin with Honey, Balsamic Rosemary Sauce; Lemon Rice with Baby Spinach; Pan Roasted Japanese Eggplant with Shallot Caper Sauce; Molten Chocolate Cakes with Raspberry Sauce cc1710261800
Saturday
3pm
$50
BASIC CAKE DECORATING
Rhonda Mullen
5pm
Cooking School Staff
When planning a menu around produce, selecting seasonal fruits and veggies is key. Farmers’ markets and grocery store shelves are bursting with the season’s finest this time of year. Amanda Cushman, author of Simple, Real Food, will show you how to put together this fabulous menu that celebrates the flavors of autumn.
10/28
Tuesday
COOKING 101: SOUPS
$50
53
There’s a chill in the air so pull out the sweaters and stockpots and get your soup on! Move past the tomato and chicken noodle and add these delicious soups to your pot. Looking for something to take the chill off and satisfy your hunger? What could be a better way than with a steaming bowl of hearty soup? Menu: Creamy Tuscan Garlic Tortellini Soup; Hungarian Mushroom Soup; Apple and Celery Root with Fried Peanuts; Maple Roasted Pears with Crème Fraîche
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After each class, you will receive a coupon worth 10% off your next in-store purchase!
Turn a simple cake into a treat worthy of a celebration by wielding a pastry bag with some buttercream frosting, piping techniques, and creative tips from Rhonda Mullen of Rhonda’s Cake Creations. Menu: A light snack will be served. cc1710281500 CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
7
Featured Recipe: BAKED CHICKEN BREAST
WITH HERBED ROOT VEGETABLES Makes 4 servings
INGREDIENTS:
DIRECTIONS:
2 split chicken breasts (about 3 lbs), skin on, bone in 6 tbsp butter, room temperature 4 tbsp whole grain mustard 4 cloves of garlic, minced 4 tbsp chives, minced 2 tsp fresh rosemary, finely chopped 1 tsp salt ½ tsp black pepper ¼ cup dry white wine 1 lb Yukon gold potatoes, sliced into ½ in coins 1 lb carrots, peeled and sliced into ½ in coins ½ lb radishes, trim tops & roots 1 tbsp canola oil
Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it come to come close to room temperature. In a small bowl, stir together the butter, mustard, garlic, chives, rosemary, salt, and pepper. Pat the chicken dry on both sides with a clean paper towel. Smear half of the butter mixture over the chicken. If the meat is too cold, the butter will not stick. Place chicken in a casserole dish and pour wine around the bottom. Cover tightly with foil. Bake the chicken in the preheated oven for 60 minutes. While the chicken is baking, prepare your vegetables. Toss your potatoes, carrots, and radishes with canola oil and sprinkle with salt and pepper. Prepare a baking sheet(s) with parchment paper. Spread vegetables in a single layer on one or two baking sheets making sure that the vegetables aren’t crowding one another (so they roast, rather than steam). After 60 minutes, remove the foil from the chicken, baste with the juices that have collected on the bottom, and raise the oven’s temperature to 425ºF. Bake the chicken at 425ºF for 12 minutes uncovered, or until the skin is golden. Remove the chicken from the oven and let rest for 5-10 minutes in the pan. While your meat is resting, roast the vegetables until fork-tender, about 15 minutes. Pull the meat from the bone and slice the breasts. Reserve the juices from the bottom of the casserole dish for serving. When the vegetables are fork-tender, remove them from the oven and toss with the remaining butter mixture. Serve the chicken, sliced and warm drizzled with the roasting juices, alongside the roasted vegetables.
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
NOVEMBER 11/1
Wednesday
5pm
$50
PUMPKIN SPICE & EVERYTHING NICE
Cooking School Staff
53
Big pumpkins aren’t just autumn decorations for your front porch. They are also delicious and nutritious so invite them into your kitchen! November is a good excuse for everything pumpkin in this hands-on class that features a variety of dishes with this tasty gourd.
Menu: Curried Pumpkin Soup with Cranberry Orange Relish; Sausage, Spinach and Pumpkin Pie; Pumpkin Polenta with Roasted Balsamic Onions; Pumpkin Ricotta Zeppole Doughtnuts with Maple Cream cc1711011700
11/2
Thursday
6pm
$60
FLAVORS OF THE TRIANGLE: FEARRINGTON HOUSE
3
Paula de Pano
Menu: Light hors d’oeuvres will be served cc1711021800
Friday
noon
Free*
LEARN AT LUNCH: SOUTHERN APPETIZERS
Cooking School Staff
Kim Calaway, Cooking School Manager, demonstrates her favorite family recipes for appetizers that are meant to impress and delight your guests during the upcoming holidays. This is a one hour class - wine will not be served. *Registration is limited and required. Free classes are not eligible for punches on club cards. Menu: Black Eyed Pea Pâté; Southern Sin Deviled Potatoes; Cheddar Cornbread and Fried Green Tomato Slider; Roasted Vidalia Cheese Spread with Toast Points; Sweet Bacon Crackers; Mint Julep Gelée cc1711031200
11/3
Friday
SAKE 101
6pm
3
$50
Sara Guterbock
What is sake? How is it made? How should it be served and enjoyed? In this class, we’ll discuss all this and more as we demystify this delectable beverage. Sara Guterbock is the Sake Educator from Mutual Distributing Company, and one of the first to be qualified as an International Sake Sommelier. Novices and enthusiasts alike will glean plenty of knowledge from this starter class, and those who have only experienced hot sake are highly encouraged to attend!! Menu: Light hors d’oeuvres will be served
Saturday
4pm
$50
DISCOVER THE FLAVORS OF VERACRUZ
Marcelo Villasuso
3
The cuisine of Veracruz, located in the Gulf of Mexico, is a genuine melting pot of cultures. The three main influences are the ancient Olmec and Toltec civilizations; Moorish Mediterranean from Andalusia, Spain; and Afro-Caribbean. These dishes are well known for love of their native ingredients such as vanilla and chocolate. Seafood dishes from this region are sublime. Join Marcelo Villasuso and find delight in spicy, sweet and sour flavors. Menu: Traditional Rum-Peanut Cocktail; Chipotle and Orange Shrimp Tacos; Chilled Tomato and Orange Seafood Soup Garnished with Olive Oil and Avocado; Pickled Red Snapper with Fried Capers and Jalapeños; Almond Cookies cc1711041600
Fearrington Beverage Director, Paula de Pano, will help us get ready for the upcoming holidays by educating us on some of the finest champagne & sparkling wines to celebrate with your friends and family this holiday season.
11/3
11/4
11/5
Sunday
3pm
BITTERSWEET
Kim Hammer
3
$50
Bittersweet is a downtown Raleigh coffee, dessert, and cocktail establishment where you can get bourbon with your pie, champagne with your cake, and Irish whiskey in your coffee. Kim and one of her talented barkeeps will visit our classroom to serve you some of their special seasonal desserts paired with inventive cocktails. Make your sweet tooth happy and have a seat for this class!
Menu: Desserts: Bourbon Sweet Potato Pie with Bourbon Whipped Cream; “This S*#% is Bananas” (a Banana Rum Cheesecake with Pecans); Paired Cocktails: The 4am Pancake (Bourbon, Cream, Maple and Crude Coffee & Cocoa Bitters); The Medic (Unique Hot Toddy Recipe Made with Local Gin) cc1711051500
11/6
Monday
6pm
$55
GREAT BRITISH BAKE
Amanda Fisher
3
Amanda will offer a tutorial on proper British baking to help you brush up your baking repertoire by demonstrating basic techniques which lend themselves to endless variations. Menu: Signature Challenge: Choux Puffs Filled with Brie and Cumberland Sauce; Technical Challenge: Rapid Puff Pastry Salmon Wellington; Showstopper: Victoria Sponge Layer Cake with Italian Buttercream and Fondant Flowers
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CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
9
NOVEMBER 11/7
Tuesday
6pm
$60
FLAVORS OF THE TRIANGLE: OAKLEAF
Chef Brendan Cox
3
Oakleaf, in Pittsboro, could be categorized as an establishment that you might save for special occasions but should also be considered for those who enjoy fresh, thoughtful food several days a week. Chef Brendan has put together an incredible holiday plate!
Menu: Autumn Squash Soup with Rosemary and Apple; Brussels Sprouts with Pancetta and Balsamic Vinegar; Sweet Potato Rösti with Red Cabbage; Gnocchi with Brown Butter, Hazelnuts and Sage; Poached Pear with Vanilla and Cinnamon cc1711071800
11/9
Thursday
6pm
$55
3
FOGGY RIDGE CIDER
Stacey Sprenz
Vine vs. Tree. Are you a wine connoisseur looking to branch out (pun intended)? Here is your chance to acquire the knowledge of both grape and apple. Chetan Reddy, Southern Season’s Beverage Director and Stacey Sprenz, product spokesperson for Foggy Ridge will take you on a side by side comparison of wine and cider. Menu: Wine, cider, and a snack will be provided cc1711091800
11/10
Friday
6pm
RIEDEL GLASSWARE
Carol Beasley
$65
3
See and taste the difference the correct glass can make when enjoying your favorite wine. Carol Beasley will lead you through the tasting of four wines and how they are enhanced by Riedel glassware. Each attendee will receive a set of four Riedel glasses (a $60 value) to take home. Menu: A light snack will be served cc1711101800
11/11
Saturday
4pm
GLUTEN FREE: PIZZA
Jane O’Hara
$50
53 S
In this combination demo and hands-on class, Jane will show you her favorite way to make a crust that allows pizza to stay in your gluten free life. Menu: Pizza with your choice of toppings cc1711111600
11/12 Sunday 4pm $55
COOKBOOK: THE ROYAL CHEF AT HOME
Chef Darren McGrady
3
He spent fifteen years cooking for kings, queens, and presidents preparing food to the highest standard to grace the royal table. Now, as a personal chef and caterer in private homes, he shares his knowledge, experience and meticulous attention to detail with recipes to suit every occasion. He has created a collection of easy and delicious menus that reach deep into American traditions and flavor, while reflecting a touch of palace elegance.
Menu: Coming soon. Check our website for details. cc1711121600
11/13
Monday
6pm
$60
FLAVORS OF THE TRIANGLE: ALLEY TWENTY SIX
3
Shannon Healy & Chef Carrie Schleiffer
Alley Twenty Six, opened in 2012, has recently undergone a reincarnation. Guests will find a mix of libations that compliment the new food. Greg Cox, food critic for the News & Observer says: “Healy’s fans won’t be surprised that the blend he came up with goes down easy.” Menu: Slow Roasted Pork Belly with Alley Twenty Six Tonic, Bibb Lettuce, Pickled Cucumber and Jalapeno, Chipotle Mayo served with Pickled Rum Punch; Butternut Squash Soup,Spiced Jumbo Lump Crab, Coconut Milk, Lemongrass, Cilantro served with Coconut Gin & Tonic; Potato Crusted Fish, Brussels Sprouts, Cauliflower, Bacon, Mushroom Ginger Sauce served with Bourbon and Ginger with Maple and Bitter Mushroom Tincture; Sweet Spiced Braised Short Rib, Rosemary Sweet Potato Mash, Pecans, Braised Winter Greens served with a Cranberry Scotch Poinsettia with Rosemary; Liquid Dessert - Eggnog
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11/14
Tuesday
6pm
$60
EVERYTHING’S BETTER WITH PIE!
Sheri Castle
3
Sugar, Butter, Flour: The Waitress Pie Book, was recently released noting Sheri Castle as the recipe developer. Inspired by the movie—now a broadway play —these creative and delicious recipes will delight the imagination and amaze the taste buds. Menu: “Leeky” Roof Potato Pie; “My Husband’s a Jerk” Chicken Pot Pie; Twisted Kentucky Bourbon Pecan Pie; Candy Gold Apple Pie; In the Dark, Dark Triple Chocolate Truffle Pie cc1711141800
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
NOVEMBER 11/15
Wednesday
5pm
MAKE AHEAD SIDES
Cooking School Staff
$50
11/18
53
6pm
$60
3
Ellen Clevenger-Firley and Chetan Reddy
Winter can be a quiet time at most California wineries, making it ideal for more in-depth, intimate wine tasting tours. No need to buy a plane ticket; drive over to Southern Season to enjoy these Californian dishes made by Ellen Clevenger-Firley and wines brought to us by Chetan Reddy, Southern Season’s Beverage Director.
Menu: Rosemary and Pumpkin Dinner Rolls; Bourbon Spiked Sweet Potato Soup with Spicy Pecan Crumble; Cauliflower Gratin; Cranberry Poached Pears with Cinnamon Crème Fraîche cc1711151700
Thursday
5pm
WINTER IN CALIFORNIA WINE COUNTRY
Life just doesn’t seem to be slowing down so that you can get ready for the holidays. Let us help you with these holiday dishes that can be done days ahead so you don’t find yourself standing on your feet for 48 hours. No sacrifice in taste or impact.
11/16
Saturday
$50
FLAVORS OF THE TRIANGLE: POSH NOSH
Coleen Speaks
3
Coleen Speaks’ Posh Nosh catering company is located in downtown Raleigh and will soon feature a cafe, bar, and event space. Coleen will show us some catering tricks of the trade and how to theme a menu for the holidays.
Menu: Steen’s Eggnog; Bourbon Chicken Liver Pâté with Accoutrements; Dirty Rice Arancini with Remoulade Sauce; Turkey Gumbo; Sweet Potato Hand Pies cc1711161800
Menu: Bruschetta with Black Mission Figs and Gorgonzola; Smoked Trout, Escarole and Celery Root Salad with Poppy Seed Dressing; Roast Pork Loin with Apple Brandy and Whole Grain Mustard; Roasted Root Vegetables with Balsamic Vinegar; Poached Pears with a Caramel Sauce cc1711181700
11/19
Sunday
2pm
$50
FALL BUDDHA BOWLS
Lucindy Willis
3
For the last year, Chef Lucindy has been perfecting the newest food trend, Buddha bowls—one-bowl meals filled with hearty veggies, beans, rice & quinoa, and topped with nuts and dressing. The key is in combining flavors and presenting a dressing or vinaigrette that ties them all together.
Menu: Lentil Buddha Bowl (Fall Greens, Sweet Potatoes, Green Lentils); Autumn Buddha Bowl (Roasted Fall Veggies and Apple Cider Vinaigrette); Fall Panzanella Bowl (Panettone, Pancetta, and Brussels Sprouts with RosemaryHoney Dressing); Spiced Sweet Tater Squares with Brown Sugar Glaze cc1711191400
Special Events Weddings • Rehearsal Dinners • Meetings • Luncheons • Showers • Other Special Occasions Chapel Hill, NC | (919) 913-1221 | southernseason.com
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
11
NOVEMBER/DECEMBER 11/20
Monday
5pm
MEATLESS MONDAY: PLANT-BASED MEALS
Amanda Cushman
$50
11/29
53 S
GOURMET GIFTS
Katie Coleman
A whole-food, plant-based diet is centered on whole, unrefined, or minimally refined plants, and is based on fruits, vegetables, tubers, whole grains, and legumes. It excludes or minimizes meat, dairy products, and eggs, as well as highly refined foods like bleached flour, refined sugar, and oil. Menu: Chickpea Fritters with Tamarind and Date Chutney;
Tamari Glazed Tofu with Sautéed Watercress; Quinoa Pilaf with Toasted Pine Nuts, Tomatoes, and Curried Cauliflower; Crêpes with Cranberry Orange Filling and Mascarpone cc1711201700
11/21
Tuesday
5pm
$60
FLORAL ARRANGING 101: HOLIDAY CENTERPIECE
53
Floral Staff
Attend this two-hour class and take home a centerpiece perfect for your Thanksgiving table. Learn the secrets of creating seasonal arrangements all year long. Menu: A light snack and a glass of wine will be served cc1711211700
11/25-27
Saturday-Monday
Wednesday
$45
GINGERBREAD HOUSE DECORATING
Cooking School Staff
53
5pm
$50
53
Foodies love gifts from the kitchen! After all, receiving a gift made with love means it’s just a little more special. Katie from Durham Spirits is sharing her recipes for presents that you can make at home. Try this out in our kitchen and then go home and make enough for everyone you know! Menu: Spiced Pecans; Pimento Cheese Biscuits; Spicy Beer and Bacon Brittle; Salted Bourbon Caramels; Homemade Mostarda with Herbed Crackers; Homemade Sriracha cc1711291700
11/30
Thursday
6pm
$35
3
WICKED WEED EVENT Spend an evening with staff from Wicked Weed Brewing to learn about the styles and brewing techniques that they use to produce their wild and sour ales. We will taste 5-6 unique wild/sour ales that demonstrate the vast array of aromas and flavor profiles throughout this style of beer. This class is intended to be an introduction to wild and sour ales and a casual space where all questions are encouraged. cc1711301800
Menu: A snack will be served
12/1
Friday
noon
$30
LEARN AT LUNCH: HOLIDAY BRUNCH IDEAS
For All Ages Will your roof be thatched or covered in snow? Will it look like a log cabin or a cottage? Bring the whole family, your closest friend, or come alone and enjoy holiday music and a glass of wine while you thoughtfully consider where to put that candy cane. Make this your holiday tradition! We will provide you with a blank house and a large assortment of candy.
Company is in town and gathering at your house for a late morning meal. Don’t know what to serve them? Try this menu from Katie Coleman, owner of Durham Spirits. This is a one-hour class. No wine will be served but is available by the glass at our wine bar.
Menu: A light snack will be provided
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noon Saturday 3pm Saturday 1pm Sunday 4pm Sunday 5pm Monday
11/28
Tuesday
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5pm
$50
GRITS AREN’T JUST FOR BREAKFAST
Cherisse Byers
53
Tuck into a meal that showcases grits, in all their forms, for lunch, dinner, and dessert with Cherisse.
Katie Coleman
Menu: Potato and Kale Frittata; European Cheese Blintz with Cranberry Cointreau; Jeweled Scones
12/2
Saturday
11am
$50
GLUTEN FREE: HOLIDAY COOKIES
Jane O’Hara
53 S
If the holidays bring you down because gluten is all around you, come meet Jane! She has more than a few delicious solutions. Bring your favorite holiday cookies back into your life with Jane’s recipes.
Menu: Linzer Cookies; Russian Tea Cakes; Peppermint Candy Cane Cookies; Sugar Cookies; Gingerbread
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Menu: Beef Grillades with Charred Jalapeño Grits; Shrimp Étouffée with Garlic Cheddar Grits; Polenta Cake with Apple Compote cc1711281700
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
DECEMBER 12/3 SUSHI
Sunday
53
2pm
$55
Masa Tsujimura
Born in a fishing village in western Japan, Masa has over 35 years of experience in sushi preparation and has trained dozens of sushi chefs throughout his career. He opened the popular Waraji Restaurant in Raleigh in 1997. Ready your chopsticks and try your hand at sushi preparation with the help from a local master.
Menu: California Roll; Tuna Roll; Cucumber Hand Roll cc1712031400
12/4
Monday
HANUKKAH
6pm
$50
3
Emma Laperruque
Hanukkah is the Jewish eight-day, wintertime “festival of lights” that commemorates the oil miracle and is celebrated with a nightly menorah lighting, special prayers, and fried foods. Emma, food writer and baker at Scratch Bakery in Durham, is here to share some of her family recipes.
Menu: Chicken Liver Mousses with Challah Crostini; Parsnip Latkes with Horseradish-Apple Chutney; Spatchcock Roast Chicken with Parsley Salad; Sufganiyot with Jelly
Ask to join at your next class and receive a club card.
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12/5
Saturday
4pm
$50
PLANT-BASED APPETIZERS
Susan Hearn
6pm
$55
Sandra Gutierrez
Attend 10 classes and receive $45 off your next class!
12/2
Tuesday
HOLIDAY TAMALES
3
Packages of sweet or savory corn dough stuffed with meats and vegetables and wrapped in corn husks, tamales are a memorable part of the holiday feast, and the making of them a celebrated tradition in the Mexican American home. Sandra, award-winning cookbook author, returns to our kitchen to share her family stories and techniques to assemble a variety of tamales.
53 S
Susan Hearn, owner of Satisfy Your Soul, is in our kitchen to show you some tasty plant-based appetizer recipes to share with your guests and keep you on track during the holiday season.
Menu: Vegetarian Brown Rice Sushi Rolls with Housemade Teriyaki Sauce; Stuffed Peppadew Peppers with Balsamic Reduction and Arugula Salad; Roasted Tomato Soup Shooters with Herb Crusted Asparagus; Black and Blue Baby Bellas with Cajun Butter and Blue Cheese; Individual Chocolate Beet Cakes with Chocolate Avocado Ganache and Fresh Raspberries
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Menu: Sweet Corn Tamales; Chipilin Tamales (Flower Buds); Guatemalan Pork and Recado Tamales in Chuchitos; Ponche (Hot Mulled Fruit Punch with Rum)
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12/6
Wednesday
5pm
LUNCH WITH FRIENDS
Cherisse Byers
$50
53
You just can’t fit another holiday party on your calendar, but your girlfriends want to do a quick get-together. How about a simple yet elegant lunch with the gals? Cherisse has put together this easy menu that is elegant and impressive. Menu: French Lentil and Vegetable Soup; Croque Monsieur; Pear Salad; Chocolate Éclairs
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
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WINE/BEER PAIRING
3
SPECIAL DIET S
13
DECEMBER 12/7
Thursday
5pm
AN EVENING IN ROMA
Brian Adornetto
$50
12/12
53
Menu: Spaghetti Carbonara; Veal Saltimbocca; Garlic Roasted Green Beans with Radicchio; Anise Cookies
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Saturday
11am
$55
HOLIDAY BRUNCH: GLUTEN FREE
Lane Calaway
53 S
With so many food options, brunch can be an enjoyable meal anytime of the year. A gluten free holiday version is even more fun. Lane will share recipes that you will want to make for your next weekend get-together. Menu: Morning Sweet Potatoes; Ratatouille with Baked Eggs; Sausage and Rice Casserole; Stuffed Baked Apples; Truffles cc1712091100
12/9
Saturday
4pm
$55
MIXOLOGY 101: TOUR OF FRANCE
Jordan Joseph
6pm
$60
CLASSIC FRENCH RECIPES FROM THE LE CREUSET COOKBOOK
The culture of The Eternal City (Rome) is well known for its family traditions that almost always focus on food. Mealtime is never a lonely affair. Gather together and share this family-style meal.
12/9
Tuesday
53
Sheri Castle
One of Sheri’s latest projects has been the writing and editing of recipes for the most recent Le Creuset cookbook. You asked for it! Sheri is back to talk about these recipes & more using classic French cookware. Menu: Garlic and Herb Gougères; Coarse Country Pâté
with Toasted Bread, Pickled Vegetables, and Mustard; Steak Diane; Potatoes Dauphinoise; Chocolate Pot de Crème cc1712121800
12/13
Wednesday
5pm
Cooking School Staff
with Crostini; Watergate Salad; Grape Jelly Meatballs; Chicken à la King; Strawberry Pretzel Salad
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Menu: A light snack will be provided with your hand crafted libations cc1712091600
Ellen Clevenger-Firley
Sunday
2pm
$55
Lucindy Willis
3
Holiday meals always have a special place in our hearts. The dining table is where the love and laughter is fueled by the food that you so thoughtfully put together. Lucindy Willis, from Terrapin Cove, shares a menu that was assembled with care. Menu: NC Best Winning Crab Cakes with Lemon Aïoli; Holiday Shared Salad with Butternut Squash, Pomegranate, and Candied Walnuts with Apple Cider Vinaigrette; Chicken Clemenceau (with Mushrooms, Onions, and Potatoes); Lemon Curd Ice Cream with Almond Madeleines
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12/11
Monday
5pm
GIZMO HOLIDAY BEER
Kevin Sokolski
53
Everyone loves an ugly holiday sweater party! Add The Chipmunks holiday music and throw in some recipes from decades gone by and your cheeks will hurt from smiling so much. Don’t you dare show up without an outrageous holiday top! Menu: Spiked Holiday Punch; Clam Dip; Salmon Mousse
12/14
12/10
$50
UGLY HOLIDAY SWEATER PARTY
Bring out the best! Jordan is here to inform and inspire with a tour of France and how to dress up your bar with Calvados, Cognac, cider, and more!
A CHRISTMAS DINNER TO REMEMBER
$50
53
Local brewery Gizmo’s Kevin Sokolski is joining us in our kitchen to chat about the holiday lineup of beers that Gizmo has to offer. We will cook with them and enjoy the pairings. Menu: Beer and Cheddar Soup; Beer Braised Pork Belly
Thursday
6pm
3
FRENCH BISTRO
$50
Take a break from the holiday bustle and treat yourself and a friend to a relaxing class with soul satisfying food. Have a seat and enjoy the warmth of our kitchen. Menu: Hot Mulled Wine; Warm Camembert with Wild
Mushroom Fricassee; Simple French Herb Salad with Vinaigrette; Marseille Shrimp Stew with Rouille on Toast; French Apple Tart with Ice Cream
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12/15
Friday
6pm-8pm
JINGLE & MINGLE
Store Staff
3
open house $25
Take a few minutes to stop by our holiday open house. Chetan Reddy, Southern Season’s Beverage Director will offer a sample of holiday bubbly and Liz Cooper will be pouring selections from Fess Parker Wines. The cooking school will offer some of their favorite holiday appetizers. As you leave, don’t forget to pick up any last minute gifts you might need! Menu: Bubbly and Appetizers
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and White Bean Chili; Beer Braised Brussels Sprouts with Dried Cherries and Pistachios; Peppermint Stiletto Stout Float cc1712111700
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3
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
DECEMBER 12/16
Saturday
MARZIPAN
4pm
53
$50
12/19
Almond paste and marzipan are almond and sugar confections that are used in several holiday desserts around the world. In this class, you will learn how to make it from scratch, mold it into fruit shapes, and bake with it. Menu: Homemade Marzipan; Cherry Marzipan Streusel Cake; Molding and Painting Holiday Fruit
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Sunday
3pm
HOLIDAY CANDY
$45
Pralines; Candy Cane Fudge; Chocolate Raspberry Truffles
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5pm
EASY HOLIDAY APPS
Katie Coleman
53
Do you have gingerbread men and decorated sugar cookies on your holiday baking list? Let us give you a head start! Everyone will take home a dozen cookies to share with family and friends. This class is for teens 14 & up and adults. *Registration is limited and required. Free classes are not eligible for punches on club cards. cc1712191700
Wednesday
5pm
$50
BLUE CHRISTMAS WITH ELVIS
Do you have fond memories of the holiday candies your grandmother used to make? Need homemade gifts for your favorite sweet tooth? Join us for a fun afternoon of candy making! Menu: Cream Cheese Mints; Apple Cider Caramels;
Monday
Free*
Cooking School Staff
12/20
53
Cooking School Staff
12/18
5pm
DECORATING COOKIES
Cooking School Staff
12/17
Tuesday
$50
53
Cooking School Staff
We are breaking out the Elvis Christmas music and celebrating with some of his favorite foods. Wear your finest blue clothing and we will shake, rattle, and roll while you prepare your meal. It will be a Blue Christmas in our classroom without you! Menu: Peanut Butter Bacon Bites; Fried Chicken Cutlets
with Mashed Potatoes and Gravy with Black Eyed Peas and Greens; Banana Pudding with Peanut Butter Pastry Cream and Bacon Crumbles cc1712201700
12/28
It’s the season where friends tend to drop by just to say “Hey”. Katie will show you some easy appetizers that you can quickly assemble to share with your (unexpected) guests. Menu: Apple and Blue Cheese Rarebit; Mushroom and
Gruyère Tartlets; Spanish Meatballs; Proscuitto Wrapped Shrimp; Holiday Peppermint Tartlets cc1712181700
53
Thursday
6pm
$55
NEW YEAR’S EVE PARTY
Amanda Cushman
3
Get ready to start the New Year off in grand fashion! Amanda will share her ideas for making your holiday guests feel special while ringing in the New Year. Menu: Frisee Salad with Lardons and Warm Chevre; Lamb
Chops with Red Wine Balsamic Glaze; Risotto with Wild Mushroom and Pecorino; Roasted Carrots with Currants and Pine Nuts; Ginger Creme Brulee cc1712281800
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 at least 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
Since its creation in 1975, Southern Season has been known for the breadth and quality of its gourmet food, wine, housewares, cookware, and more. Our store is a food lover’s paradise with exciting and innovative products from vendors local to international. Southern Season is also home to the Weathervane Restaurant and Patio and The Cooking School at Southern Season. Our famous cooking school has helped thousands of home cooks reach new levels of culinary skill.
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 877-929-7133 toll-free.