J U LY - S E P T E M B E R 2 0 1 7
Featured Recipe: HEIRLOOM TOMATO PIE
on page 13
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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 ages 8-12 years old only, unless otherwise noted.
7/1
Saturday
11am
$40
FUN WITH YOUR FOOD
Gwen Cummings Maller
5
Kids love to use their hands, so let them be hands-on with dinner! Gwen will lead the kids step by step through each dish to encourage confidence and inspire fun! They will love tasting their creations at the conclusion of the class. Menu: Gnocchi with Meatballs and
Tomato Sauce; Bread with Homemade Butter; Coconut Macaroon
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7/8
Saturday
HARRY POTTER
11am
5
$40
Gwen Cummings Maller
7/29
Saturday
BISCUITS & JAM
11am
5
$40
Cooking School Staff
Breakfast, lunch, or dessert—biscuits are a staple of the Southern menu. Your kids will love getting their hands messy while learning how to make biscuits. They’ll be baking for the whole family in no time! Menu: Southern Buttermilk Biscuits;
Peach Jam; Homemade Peanut Butter; Cinnamon Honey Butter; Strawberry Shortcake cc1707291100
8/12
Saturday
11am
$40
TEENS IN THE KITCHEN: BASIC KNIFE AND KITCHEN SKILLS
5
8/26
Saturday
CANINE CUISINE
11am
5
$40
Cooking School Staff
Have you ever wondered what’s in doggie treats? Why is it that these simple snacks have the power to make dogs sit, speak or roll over with such enthusiasm? Your kids will make and take home goodies for their dogs to devour. Menu: Nutty Bacon Treats; Banana
Peanut Butter Patties; Apple Cheddar Biscuits (Snacks will be served for the humans) cc1708261100
9/9 Saturday APPLES
5
11am
$40
Gwen Cummings Maller
Your kids are spending the afternoon at Hogwarts! Let them wear their robes and bring their wands. We’ll be eating and drinking like Harry, Ron and Hermione and cooking like house-elves! Join Gwen for this fun and educational class.
Cooking School Staff
Before your son or daughter heads out into the world, let them spend a couple of hours with us and they will leave armed with the knowledge and knowhow to feed themselves well! This class is for teens 13-16 years old.
Kids love biting into a crisp, crunchy apple, but have they had the opportunity to turn this favorite fruit into delicious treats for their friends and family? Sign your child up for this class to learn several recipes for all those apples.
Menu: Butterbeer; Pumpkin
Menu: Ginger Peach, Black Pepper
Menu: Caramel Sauce for Dipping;
Pasties; Ron’s Chicken Legs; Snape’s Homemade Hoisin (not poison) Sauce; Golden Treacle Honeycomb Candy
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Stir Fry; Pork Saltimbocca Sheet Bake; Chocolate Chip Cookies cc1708121100
Tarte Tatin; Pie Crust; Homemade Applesauce; Gingerbread Cookie and Applesauce Trifle cc1709091100
KIDS IN THE KITCHEN: SUMMER CHEF SERIES on page 5!
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To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133 toll-free.
JULY 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 11 for our registration and attendance policies. Hands-on classes accommodate up to 16 people.
7/6
Thursday
5pm
$45
BISCUIT TEST KITCHEN
Cooking School Staff
7/11
53
Tuesday
5pm
$45
PASTA: FROM EVERYDAY TO ELEVATED
Here we will work on three different biscuit recipes from different regions of the country. And, we won’t stop there—because what you put between the layers is just as important!
Cooking School Staff
53
Let’s face it—sometimes a bowl of pasta is just what you need at the end of the day. In this class, you will make pasta in three different shapes and learn new takes on traditional sauce recipes.
Menu: Angel Biscuits with Herbed Compound Butter; Southern Buttermilk Bacon Jam Biscuit; Drop Shortcake Biscuits with Bourbon Peaches cc1707061700
Menu: Smoked Gouda Carbonara; Semolina Farfalle with Smoked Tomato Cream Sauce; Lemon Pistachio Ravioli with Buttered Summer Pea Mash cc1707111700
7/9
7/12
Sunday
$55
BASIC KNIFE SKILLS
Brian Adornetto
53
Menu: A light snack will be served. cc1707091200 12pm cc1707091500 3pm
Monday
5pm
$50
MEATLESS MONDAY: ENERGY BOWLS
Cooking School Staff
6pm
$50
Amanda Cushman
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.
7/10
Wednesday
SUMMER ENTERTAINING
53 S
It’s Monday—the perfect day to start new habits. Today’s class will be meatless and packed with super energy food. Take these new recipes and skills home with you to inspire your healthier lifestyle. Menu: Sweet Potato and Chickpea Curry Bowl with Cilantro Cashew Sauce; Preserved Lemon, Raisin and Carrot Salad; Blueberry Bowl with Maple Syrup and Wheat Berries cc1707101700
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Personal chef and cookbook author, Amanda Cushman is back to show us how easy it is to step away from the hot dogs and hamburgers. Take advantage of what the local farms have to offer during these summer months and step up your summer dinner party repertoire.
Menu: Crab Cakes with Avocado Cream; Seared Tuna with Wasabi Vinaigrette; Grilled Corn and Tomato Salad with Basil; Asparagus Puff Pastry Tart with Gruyère; Caramelized Peaches with Raspberries and Crème Frâiche cc1707121800
7/13
Thursday
6pm
$60
DINNER PARTY FROM THE SUMMER GARDEN
3
Sheri Castle
Your garden is abundant and fruitful this summer, but what will you do with all those tomatoes and squash? Come see Sheri Castle, author of The New Southern Garden Cookbook, as she prepares a menu that is packed with the bounty of the summer. Menu: Salad of Peaches in Prosciutto, Lemony Ricotta, and Herbs with Maple Hazelnuts; Lady Pea, Sweet Corn, and Okra Succotash; Lady Edison Ham Biscuits; Summer Squash Casserole; Marinated Tomatoes; Blackberries in Sweet Basil Syrup with Cornmeal Pound Cake
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
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WINE/BEER PAIRING
3
SPECIAL DIET S
3
JULY 7/15
Saturday
EASY AS PIE!
11am
53
$45
7/19
Cooking School Staff
Don’t be intimidated by something that is supposed to bring you joy! Let us teach you some great beginner recipes that will impress your family and friends.
Menu: Peach Hand Pies; Tomato Pie; Red Velvet Whoopie Pies; Mason Jar Lemon Meringue Pie cc1707151100
7/16
Sunday
2pm
$50
THE TUSCAN COUNTRYSIDE
Lucindy Willis
3
The menu of the Italian countryside evokes fresh flavors and simple living. Can’t find the time to get away to Italy right now? Let Lucindy Willis, owner of Terrapin Cove, share the recipes that she has developed to help you feel like you have traveled a thousand miles away. Menu: Tuscan Charcuterie Platter with Marinated
Mushrooms & Olives; Panzanella; Roasted Tuscan Cornish Hens; Sweet Corn Risotto; Blackberry Ice Cream with Blackberry-Merlot Sauce cc1707161400
7/17
Monday
5pm
Wednesday
5pm
BACKYARD COOKOUT
$50
COOKING WITH SUMMER FRUIT
Emma Laperruque
53
Ellen Clevenger-Firley
$50
53
Heat up the grill and chill the wine: summer is here and it’s time for a cookout! Learn about brining, and how it can improve the flavor and juiciness of your grilled meats and seafood.
Menu: Tomato Salad with Grilled Shrimp; Margarita-Brined Chicken; Summer Lemon-Vegetable Risotto; Asparagus with Dijon Vinaigrette; Grilled Pineapple Sundaes with Easy Homemade Caramel Sauce cc1707191700
7/20
Thursday
6pm
$50
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AN ENGLISH SUMMER
Amanda Fisher
Join Amanda, owner of Blakemere Company, as she brings a Tudor garden summer evening from across the pond to our classroom. Menu: Chilled Leek and Watercress Soup; Seafood Croutes with Summer Herb Aioli; Summer Vegetable Salad Cups with Green Goddess Vinaigrette; Boozy Plum Berry Pudding with Crisp Butter Wafers cc1707201800
7/22
Saturday
11am
$55
GLUTEN FREE: DESSERT BARS
Jane O’Hara
53 S
Food writer and baker at Scratch, Emma will show us that fruit isn’t just for baking. This class showcases the savory side to seasonal fruit and will teach students how to turn produce into dinner—instead of dessert.
Jane has returned to show you how easy it is to treat yourself with desserts while living a gluten-free lifestyle. Use Jane’s simple approach to create decadent treats that will impress your guests!
Menu: Peach-Brie Grilled Cheese; Cornmeal Crusted Pork Chops with Watermelon Rind Mostarda; Vegetable Egg Rolls with Plum Sauce; Chicken Meatballs with Blackberry BBQ Sauce cc1707171700
7/23
7/18
Tuesday
5pm
SUMMER SALADS
Katie Coleman
$50
53
This class takes salad to a new level. Katie Coleman’s summer salad menu will show that a salad can be more than dressed lettuce. These recipes are full, healthy, and impressive meals. And of course, we’ll be ending the night with dessert! Menu: Grilled Green Tomato Caprese; Applewood Smoked Salmon with Tomato, Cucumber and Basil Mint Vinaigrette; Curried Melon and Crab Salad; Summer Country Bread Salad; Blueberry Sour Cream Pie cc1707181700
Menu: Lemon Bars; Fig and Date Bars; Streusel; Key Lime Bars; Blondies cc1707221100
Sunday
2pm
$55
ORANGE, LAVENDER AND FIGS
Fanny Slater
3
We are excited to have Fanny return to our classroom while on a hiatus from filming her new Food Network show. Join us as this North Carolina girl shares recipes from her cookbook that was born from a contest on the Rachael Ray Show - Orange, Lavender and Figs. Menu: Avocado and Heirloom Tomato Gazpacho; Crispy Coconut and Lemongrass Shrimp Cakes over Local Greens; Island Style Bananas Foster with Coconut Gelato cc1707231400
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 919-929-7133 toll-free.
JULY 7/25
Tuesday
5pm
AUGUST KIDS IN THE KITCHEN: SUMMER CHEF SERIES
$55
COOKING 101: CHICKEN
Lane Calaway
53
7/24 - 7/27 11 am - 1 pm $40 per day/$150 entire series* Cooking School Staff
Are you staring at that package of chicken trying to think of some new way to prepare it? Lane has new ideas for you to try out on your friends and family. No more grilled, boneless, skinless chicken breast!
8-12 years of age
Menu: Smoked Chicken Wing with Cucumber Salad; Confit Chicken Thigh with Roasted Root Vegetables and Confit Potato; Chicken Caesar Salad with Brown Butter Crouton and Parmesan Chip; Apple Tart with Gingersnap Crumble, Cinnamon Cardamon Ice Cream and Sea Salt Caramel cc1707251700
7/26
Wednesday
5pm
$55
GRILLING SUMMER SEAFOOD
Brian Adornetto
53
Cooking on the grill is a summer pastime and a wonderful way to keep your kitchen cool during the July heat. Skip the hot dogs and hamburgers and celebrate the bounty of the ocean with Brian.
5
Menu: Grilled Salmon Dijonnaise; Grilled Red Snapper with Lemon Caper Oil; Blackened Shrimp Skewers; Brazilian Grilled Pineapple cc1707261700
7/27
Thursday
5pm
$45
THE ALL-AMERICAN MEAL
Cooking School Staff
5
When you think of an all-American meal, concepts of freshness, comfort, and indulgence come to mind. This menu is all that and more. Menu: Crab Cake with Relish Aioli; Garden Salad with Homemade Ranch Dressing; Meatloaf Sandwich with Potato Salad; Peach Hand Pie à la Mode cc1707271700
7/29
Saturday
4pm
TUESDAY: LET’S DO LUNCH It’s lunchtime and your kids need refueling! They’ll love these recipes that they can make and pack themselves. Menu: Pepperoni Bread; Chicken Quesadillas; Lunch Box Roll Ups; Peanut Hummus; Strawberry Waffle-wich
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5
$55
Sera Cuni
MONDAY: EARLY RISERS The best way to start the day is with a homemade breakfast. Your kids will learn to make their own breakfast, and create a freezer stash of microwavable meals. They will be so excited to make these at home! Menu: Breakfast Burritos; Quiche Muffins; Granola Bars; Waffle Sandwiches cc1707241100
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TASTE OF THE TRIANGLE: PALEO FROM ROOT CELLAR CAFE
During this 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 series or just a day based on their personal interests.
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The Paleo diet is based on foods that were presumably available to the Paleolithic human and restricts use of any processed foods. Sera, part owner of Root Cellar Cafe in Chapel Hill, has put together a menu that highlights the produce of the season and the Paleo lifestyle. Menu: Sweet Potato and Apple Salad with a Big Spoon Almond Butter Dressing; Turkey Butternut Burger with Bacon Jam; Watermelon and Cucumber Salad; Orange Sriracha Glazed Chicken Wings; Lemon Tart cc1707291600
WEDNESDAY: TIME FOR DINNER We will introduce (or refresh) basic kitchen skills, and then make some of our favorite dinner recipes. From soup to dessert, your child will feel like a master in the kitchen. Menu: Tomato Soup; Turkey Meatballs; Broccoli Pasta; Chocolate Hazelnut Cheesecake Parfaits cc1707261100
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THURSDAY: CUPCAKE BATTLE! The kids will team up and battle it out to see who can come up with the tastiest and most unique cupcake—using a surprise ingredient! Is your kid ready for this sweet challenge? Menu: A healthy, light lunch will be served with the cupcakes cc1707271100
*Entire series cc1707240000- Individual classes are nonrefundable if purchased as an entire series.
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
5
JULY/AUGUST 7/30
Sunday
SUSHI
53
2pm
$55
8/3
Masa Tsujimura
Born in a fishing village in western Japan, Masa Tsujimura has over 30 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 help from a local master. Menu: California Roll; Tuna Roll; Cucumber Hand Roll cc1707301400
7/31
Monday
6pm
$55
TASTE OF THE TRIANGLE: PIZZERIA MERCATO
3
Gabe Barker
The opening of Pizzeria Mercato in Carrboro has brought the Barkers back to the Triangle food scene. Come meet Gabe who is at the helm of this new upscale pizzeria that sources its available produce from the famed Carrboro Farmers’ Market across the street. Menu: Summer Corn and Cherry Tomato Salad; Carolina Shrimp and Corn Risotto; Jam Bars with Cornmeal Streusel cc1707311800
8/1
Tuesday
5pm
COOKING 101: SALT
$45
53
Salt is perhaps the most popular of the five major flavor elements (salty, sweet, sour, bitter, and umami). But it’s also a key tool to honing the other flavor elements. In small amounts, salt will intensify sweetness and is therefore often sprinkled on fresh fruit or added to candies like caramel. It can also counteract bitter flavors in foods such as cruciferous vegetables and olives. You’ll learn to master salt in this class.
Menu: Citrus Cured Salmon Crostini; Roasted Asparagus and Onions with Preserved Lemon Yogurt; Brined Pork Chops; Dark Chocolate Gelato with Orange Olive Oil and Sea Salt cc1708011700
Wednesday
5pm
$45
FARMER’S MARKET DINNER
Cooking School Staff
53
Heading to the farmer’s market in summer is always a fun experience filled with bright colors and fresh smells. You can’t help but think of all the pies, soups, jams, salads and desserts you could make! Join us for a menu that celebrates the bounty of summer produce. Menu: Sweet Corn Tart with Preserved Tomato Relish; Seared Seasonal Fish with Butter Beans and Aji Pepper Pureed Potatoes; Rosemary Pound Cake with Spiked Blackberry Compote cc1708021700
6
6pm
$60
Colin Bedford
3
Originally from England, Colin Bedford was recruited to The Fearrington House in 2005 and has since transformed culinary programs throughout the entire Fearrington Village. Jump at the chance to attend this class, where Colin combines the farmer’s market and technology for a menu that is both healthy and innovative.
Menu: Sweet Corn Soup with Bacon, Paprika, Pulled Chicken and 62 Degree Egg; Poached Salmon with Sugar Snap Peas, Edamame Hummus and Olive Oil Hollandaise; Grilled Flank Steak with Tomato and Cucumber Salad and Pepper Jam; Strawberries with Chocolate Cake, Whipped Cream and Caramel cc1708031800
8/4
Friday
6pm
$60
RIEDEL GLASSWARE
3
Mike Bostick & Chetan Reddy
See and taste the difference the right glass can make when enjoying your favorite wine. Chetan Reddy, Wine Merchant at Southern Season, and Mike Bostick, 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 four Riedel glasses (a $60 value) to take home. Menu: A light snack will be served
Cooking School Staff
8/2
Thursday
TASTE OF THE TRIANGLE: FEARRINGTON HOUSE RESTAURANT
8/5
Saturday
11am
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$55
SPIRALIZE ANYTHING: HOW TO MAKE VEGETABLE NOODLE RECIPES
Breana Lai
3
Breana is back from EatingWell Magazine to show us how to have fun with our vegetables. Carb-free noodles are on the agenda for this class. If you haven’t gotten into the spiralizing craze, come see what it is all about and enjoy these delicious creations!
Menu: Zucchini Noodles with Avocado Pesto and Shrimp; Spicy Jicama and Red Onion Shoestrings with Herbed Chipotle Aioli; Sweet Potato Carbonara with Spinach and Mushrooms; Vietnamese Spiralized Sesame Noodles with Scallops; Spiralized Apple Crisp with Whipped Cream
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After each class, you will receive a coupon worth 10% off your next in-store purchase
To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133 toll-free.
AUGUST
Special Events Weddings • Rehearsal Dinners • Meetings • Luncheons • Showers • Other Special Occasions Chapel Hill, NC | (919) 913-1221 | southernseason.com
8/5
Saturday
4pm
$50
KASTHUIS CHEESE - MOZZARELLA
Alexander Kast
3
Alexander, the owner of KastHuis Cheese, is in our classroom to talk about his favorite fresh cheese. This class will be a semi-hands-on format while he shows you the steps to make soft, fresh, milky mozzarella. Guests will get to participate in the pulling of the curd. When it’s ready, enjoy in two simple recipes that highlight just how special mozzarella can be. Menu: Fresh Mozzarella Caprese Salad; Flatbreads with Fresh Mozzarella cc1708051600
8/6
Sunday
2pm
SUMMER TOMATOES
$50
8/7
5pm
$45
Cooking School Staff
53
Butter is the most useful and most common fat for cooking and baking. Understanding how to use it can make you a more confident and adventurous cook. It’s a flavor enhancer, a vehicle to cooking, a sauce, a thickener and critical to the baker.
Menu: Homemade Butter; Tuna Crudo with TangerineBrown Butter Vinaigrette; Butter Poached Shrimp and Grits; Ghee Griddled Sour Cream Pound Cake with Blackberries cc1708071700
8/8
3
Monday
COOKING 101: BUTTER
Tuesday
6pm
$55
TASTE OF THE TRIANGLE: OAKLEAF
Craig LeHoullier, Alex Hitt & Caitlin Burke
The Tomato Trio is back to celebrate the star fruit of the hot months. Craig, who is the author of several books including Epic Tomatoes: How to Select and Grow the Best Varieties of All Time, more and Alex Hitt of Peregrine Farm are in our classroom to talk tomato! Caitlin, former member of the Cooking School Team, developed this stellar menu and is back to share it with you! Menu: BLT Panzanella; Sungold Tomato Salad; Indian-Style Braised Tomatoes; Heirloom Tomato and Peach Galette
Brendan Cox
3
Oakleaf in Pittsboro provides one of the best farm-to-table eating experiences in the Triangle. Brendan Cox is back to serve another of his thoughtprovoking seasonal menus that will make you swoon. Menu: Cornmeal Blini; Chilled North Carolina Shrimp, Garden Basil Aioli, Preserved Corn, and Corn Coulis; North Carolina Tuna with Parchment Roasted Maitake Mushrooms, Fresh Corn Polenta and Sauce Vierge; Triple Chocolate Ganache Tart with Sweet Corn Ice Cream and Crunchy Bits cc1708081800
cc1708061400 CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
7
AUGUST 8/9
Wednesday
5pm
CARIBBEAN BREEZE
Cooking School Staff
$45
8/12
53
Saturday
4pm
$50
MIXOLOGY: TEQUILA AND MEZCAL
Jordan Joseph
53
We’re going to take you on a journey. First, imagine the sound of the ocean, add the sound of a tropical breeze, the melody of steel drums and, of course, a rum drink in your hand. Ok, now you’re ready to experience this deliciously tropical menu.
We are happy to have barkeep Jordan from The Crunkleton of Chapel Hill back in our classroom to help with your mixology game. Tequila and mezcal - are they the same thing? We’ll discuss all the juicy details during this class.
Menu: Tropical Spring Rolls; Grilled Jerk Pork Tenderloin with Papaya Salad; Island Fried Rice; Sweet Potato Wedges; Grilled Pineapple with Coconut Sorbet cc1708091700
Menu: a light snack will be provided to eat with your handcrafted libations cc1708121600
8/10
Thursday
5pm
$50
RECIPES TO BEAT THE HEAT
Brian Adornetto
8/13
Menu: Zucchini Carpaccio; Pasta Caprese; Scallops with
Orange Basil Sauce; Watermelon Salad with Balsamic Vinaigrette and Parmigiano Reggiano cc1708101700
Saturday
11am
Cooking School Staff
$55
Ellen Clevenger-Firley
It’s a hundred degrees outside and the last thing you want to do is to turn on the oven. Chef Brian is here to show you some easy recipes that will delight your family, without heating up your kitchen.
8/12
2pm
LOWCOUNTRY FARE
53
$40
5
Before your son or daughter heads out into the world, let them spend a couple of hours with us and they will leave armed with the knowledge and know how to feed themselves well! This class is for teens 13-16 years old only. Menu: Chicken Ginger Peach, Black Pepper Stir Fry; Pork Saltimbocca Sheet Bake; Chocolate Chip Cookies
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Try a new take on a Lowcountry classic. You can serve this traditional shrimp boil on sheets of newspaper and let everyone dig in, or arrange on skewers for a fun twist. Serve with ice cold beer and all the fixin’s! Menu: Hoppin’ John Hush Puppies with Remoulade Sauce; Cobb Potato Salad; Shrimp Boil Skewers; Summer Green Bean and Corn Salad; Individual Blueberry Cream Cobbler cc1708131400
8/14
TEENS IN THE KITCHEN: BASIC KNIFE AND KITCHEN SKILLS
Sunday
Monday
5pm
COOKING 101: HERBS
Cooking School Staff
$45
53
The garden has been taken over by your mint and basil. Your freezer is full of pesto. Do you need some more ideas for what to do with your dill, basil, thyme, mint and parsley? Come to the cooking school and get the info on how to dry your herbs and some creative ideas to use them fresh. Menu: Blackberry and Thyme Agua Fresca; Herbed Cream Cheese with Garlic Crostini and Roasted Red Peppers; Poached Salmon Salad with Lemon Dill Dressing; Cold Potato Salad with Basil Jalapeño Oil; Fresh Mint Ice Cream with Hot Fudge cc1708141700
Join us most Friday nights for an exclusive wine tasting in our wine department! $10+ PER PERSON Includes a variety of wines, and a light snack.
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To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133 toll-free.
AUGUST 8/15
Tuesday
6pm
$60
BIRTHDAY FOR JULIA
Sheri Castle
3
Sheri is celebrating Julia Child’s 105th birthday! Julia was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable. Menu: Ratatouille with Goat Cheese and Baguette; Steak au Poivre; Sautéed Potatoes in Duck Fat; Simple Green Salad with Julia’s Vinaigrette; Cherry Clafouti
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8/16
Wednesday
IT’S ALL GREEK!
Athina Sgambati
5pm
53
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.
$45
Athina is sharing her Greek family recipes, so that you can recreate a Meze Party (small plates) at home. Opa!!! Menu: Garides Saganaki (Shrimp with Tomatoes and Feta); Lemon Chicken Souvlaki; Keftedes Arni (Crispy Lamb Meatball with Tzatziki); Feta me Meli (Feta with Honey and wrapped in Phyllo); Pantzaria me Skordalia (Roasted Beets with Garlic Spread); Homemade Pita; Loukoumades (Puffs of Fried Dough with a Honey Syrup) cc1708161700
8/19
Saturday
APPALACHIA
5pm
Susi Gott Seguret
3
$50
This collection of recipes comes from the recently released collection Appalachian Appetite, celebrating recipes from up and down the Appalachian Chain. Originally from Appalachia, Susi honed her culinary skills in France, where she lived for over 20 years, earning a diploma in Gastronomy & Taste from Le Cordon Bleu and the Université de Reims. Menu: Appalachian Ramp Vichyssoise; Baked Eggs in Cream; Fried Green Tomatoes; Tomato Ramp Quick Bread; Berry Fool with Sweet Biscuits cc1708191700
8/22
Tuesday
6pm
$50
TASTE OF COASTAL CAROLINA: BISTRO AT TOPSAIL
Bud Taylor
Join us today!
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Inspired by his childhood spent in the kitchen cooking with his family, Bud Taylor incorporates Southern and coastal flavors into his cuisine. He is a self-taught chef who currently serves as the executive chef and owner of the Bistro at Topsail in Surf City, N.C. His menu offers a delicious and unique take on classic, Southern foods while incorporating ingredients from his farm and other local North Carolina suppliers. Menu: “Surf and Earth” Chilled Summer Squash Soup;
Pan Roasted Local Snapper and Wild Mushrooms and New Potatoes; Cottle Organics Wilted Greens, with Summer Sweet Corn Coulis; Dark Chocolate Mousse with a Bourbon and Brown Sugar Glaze, Toasted NC Pecans, Whipped Cream cc1708221800 CLASS KEYS: DEMONSTRATION
HANDS-ON
8/23
Wednesday
5pm
GRILLIN’ AND CHILLIN’
Amanda Cushman
$50
53
Just because you don’t want to heat up the kitchen doesn’t mean you have to resort to peanut butter and jelly sandwiches. Let Amanda show you how to put together this impressive menu that is made entirely on the grill. Menu: Grilled Pesto Shrimp with Heirloom Tomato Salad; Grilled Skirt Steak with Balsamic Dijon; Honey Marinade; Grilled Tuscan Bread with Provençal Tapenade; Grilled Green Beans with Shallots; Mango Ice with Blackberry Sauce cc1708231700
8/26
Saturday
5pm
$50
GIRLS’ NIGHT OUT: SUMMER ROLLS AND VINO
Cooking School Staff
53
Looking for a unique experience for you and your girlfriends? Try our classroom! This is a girls-only night with vino!
Menu: Make Your Own Summer Roll Bar; Dipping Sauces; Peanut Chicken Noodle Salad; Ginger and Mango Ice Cream Sandwiches cc1708261700
5
WINE/BEER PAIRING
3
SPECIAL DIET S
9
AUGUST/SEPTEMBER 8/27
Sunday
2pm
$50
3
SUMMER COOKOUT
Lucindy Willis
Summer is almost over, but there is still time for one last cookout! Join Lucindy for this unique menu t hat embraces the last of the warm days. Menu: Dry-Cured Pork Ribs with Bourbon, Molasses, Peaches, and Brown Sugar; Grilled Asian Chicken with Soy, Sesame, Orange-Ginger Marinade, Glazed with a Spicy Hoisin Mop; Grilled Veggies from the Garden; Yancey House Southern Corn Bread; Home-made Ice Cream cc1708271400
8/28
Monday
5pm
COOKING 101: ACID
53
Cooking School Staff
Menu: Classic Sherry Vinaigrette with Bean and Rice Salad; North Carolina Ceviche; Roasted Brussels Sprouts with Maple Orange Gastrique; Roasted Balsamic Strawberry Sorbet cc1708281700
Wednesday
PUERTO RICO
Cat Parker
5pm
53
$50
A visit to Puerto Rico is an experience for the senses: the ocean waves and breezes, the cobblestones streets, the smell of fresh seafood and the taste of tropical drinks. Cat will bring you back to Puerto Rico with this menu. Menu: Fish Tacos with Greens, Avocado Pesto, and Toasted Coconut; Picadillo with Rice and Classic Mofongo; Flan cc1708301700
5pm
$45
NORTHERN NIGHTS
53
Cooking School Staff
Do you long for those evenings with a slight chill in the air, perfect for gathering around the fire with lap blankets and a glass of wine? Join us as we embrace this weather with dishes inspired by Northern nights.
Menu: Vegetable Chips with Horseradish Applesauce; Cream of Apple and Parsnip Soup; Dilled Salmon with Orange Sauce and Rosti Potatoes; CrĂŞpes with Cherries Jubilee cc1709051700
9/6
$45
Vinegars and citrus play an important role in creating a delicious bite. Learn how acids brighten flavors and even tighten the texture of protein.
8/30
9/5 Tuesday
Wednesday
6pm
$55
END OF SUMMER SEAFOOD
Amanda Cushman
3
Come join Amanda in our kitchen as she puts together this wonderful seafood-packed, end-of-summer menu. Take home her recipes and recreate them for your friends and loved ones. Menu: End of Summer Fish and Shellfish; Scallop Ceviche with Homemade Tortilla Chips; Shrimp Skewers with Ginger Soy Marinade; Sesame Noodles with Grilled Salmon; Watercress Arugula Salad with Lemon Vinaigrette; Lemon Mousse with Raspberry Orange Coulis cc1709061800
9/7
Thursday
5pm
$100 (for two tickets)
DATE NIGHT: ON THE GRILL
Katie Coleman
53
Join us on the balcony of our cooking school with your special someone to make a memorable and delicious meal with Katie, owner of Durham Spirits, as she shows us how to get our grill on! Menu: Grilled Tequila Lime Chicken with Grilled Corn and Avocado Salad; Grilled Flatbread; Grilled Pound Cake with Pineapple Ice Cream cc1709071700
Keep an eye out for our Cooking 101 courses - new this season! These courses will dig deep into specific topics, like chicken, butter, or herbs, that will improve your confidence in the kitchen.
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To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133 toll-free.
SEPTEMBER 9/10
Sunday
4pm
$55
53
MIXOLOGY: APÉRITIFS
Jordan Joseph
Your home bar is stocked, now let’s get creative. In this class, you’ll learn all about apéritifs and the fine art of crafting pre-dinner cocktails. Jordan is here to inform and inspire! Menu: A light menu will be served with your handcrafted libations.
9/11
Monday
5pm
$50
MEATLESS MONDAY: ITALIAN
Cooking School Staff
cc1709101600
53 S
Giving up meat doesn’t mean giving up flavor. Skip the chicken Parmesan and meatballs and meet us in the kitchen for this tasty vegetarian menu that highlights all that Italy has to offer.
Menu: Caprese Salad with Avocado and Balsamic; Ricotta Gnocchi with Zucchini, Lemon and White Beans; Peaches and Ginger Zabaione cc1709111700
9/12
Tuesday
6pm
$60
SUMMER EVENING ON THE ITALIAN PIAZZA
Ask to join at your next class and receive a club card.
3
Sheri Castle
Strings of lights, summer breezes, fountains, gelato and romance come to mind when thinking about an Italian evening on the piazza. Sheri’s menu will have you making airline reservations as soon as you get home.
Purchase 10 classes and receive $45 off your next class!
Menu: Vegetable Bruschetta Tart; Pappa al Pomodoro Soup; Chicken Scarpariello; Grilled Eggplant Parmesan; Fresh Fig and Mascarpone Ice Cream with Walnut Syrup
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9/14
Thursday
6pm
$60
TASTE OF THE TRIANGLE: THE OAK
9/9
Saturday
4pm
FRESH FALL APPLES
Cooking School Staff
Scott Phillips & Hali Haught
$45
53
So you got caught up in the moment and bought a bushel of apples at the farmers’ market - now what do you do? We have a few ideas to transform that bushel into an incredible apple feast.
3
We welcome Scott Phillips and Hali Haught of JMR Kitchens to our classroom for the first time. Each course will pair bourbons with flavors from The Oak, a JMR Restaurant. Menu: North Carolina Shrimp with Mango Salsa; Cast Iron Strip Steak with Mushrooms, Potatoes and Bacon; No Bake Chocolate Cheesecake with Berries cc1709141800
Menu: Apple Soup with Brown Butter Rosemary Peanuts; Wheat Berry and Apple Salad; Roasted Chicken with Apples, Fennel and Onion with Cognac; Apple Bread Pudding with Calvados Crème cc1709091600
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
11
SEPTEMBER 9/16
Saturday
11am
$55
THE BREAD BAKER’S APPRENTICE
Peter Reinhart
9/19
3
Widely acknowledged as one of the world’s leading authorities on bread, Peter Reinhart is the author of six books on bread baking. The Bread Baker’s Apprentice was bestowed with the James Beard and IACP Cookbook of the Year award and we are honored to have Peter visiting our kitchen again. Don’t miss this chance to learn from one of the most widely known bread masters. Peter will feature recipes using sprouted grains from Lindley Mills of Graham, NC. Menu: Focaccia with Sprouted Corn Meal; Sprouted
Wheat and Sprouted Barley Baguettes; Struan; Pain al’ Ancienne cc1709161100
9/16
Saturday
4pm
$55
GLUTEN FREE: SOUTHERN STAPLES
Jane O’Hara
53
Tuesday
OKTOBERFEST
S
5pm
53
$50
Cooking School Staff
The beer is chilling and you can almost hear the Oompah band warming up. Grab your passport; it’s time to celebrate Oktoberfest with Kim Calaway, Cooking School Manager! Menu: Gulaschsuppe (Goulash Soup); Schweinemedaillons (Pork) in Weinbrand-Sauce; Eierspätzle (Egg Noodles); Bratapfel (Baked Apples) cc1709191700
9/20
Wednesday
6pm
$45
3
THE FARMHOUSE CHEF
Jamie Dement
Join us as we celebrate the release of Jamie Dement’s first cookbook, The Farmhouse Chef: Recipes and Stories from My Carolina Farm. Coon Rock Farm, located in Hillsborough, has grown into several businesses over the years and now Jamie is sharing her recipes with the world.
It’s hard to be a fan of Southern food and not be able to enjoy a fluffy, buttery biscuit… or can you? Jane O’Hara is back to show you just how approachable gluten free Southern food can be. No need to exclude those comfort foods from your life!
Menu: Pear and Bacon Salad; Sage and Sausage Stuffed Acorn Squash; Roasted Chicken Thighs with Sweet Potatoes and Apples; Cane Syrup Pecan Pie cc1709201800
Menu: Cornbread; Buttermilk Biscuits; Hush Puppies; Cheese Straws cc1709161600
9/21
9/17
Sunday
2pm
$60
ADVANCED KNIFE SKILLS
Brian Adornetto
53
Hone your knife skills with this class as Brian takes you beyond the basics. He will demonstrate how to select the proper knife for any particular task, and you will learn to bone, fillet, truss, trim, carve, and butterfly. *Basic Knife Skills is a prerequisite.
Thursday
6pm
$55
TASTE OF THE TRIANGLE: IL PALIO
Teddy Diggs
3
Fresh from his summer 2017 trip to the Campania region of Italy, Teddy Diggs of Il Palio will share the recipes that he learned from artisans and grandmothers in and around Naples. His menu will honor their traditions by using the best local and Italian ingredients and preparing them in a simple way that focuses on the dynamic history of Campania.
Menu: A light snack will be served at the end of the class. cc1709171400
Menu: To be determined upon Chef Diggs’ return from Italy. cc1709211800
9/18
9/23
Monday
SPANISH TAPAS
Lucindy Willis
6pm
$55
3
Small bites and small plates are the best way to entertain a group. Everyone will be happy with the variety that Lucindy has planned for your visit. Menu: Serrano Ham Crostini with Tapenade; Crab Stuffed Deviled Eggs; Stuffed Peppadew Peppers; Fingerling Papas Bravas with Two Sauces; Chorizo and Cheese Shortbread; Lamb Skewers with Salsa Verde cc1709181800
Saturday
11am
$55
ROOT TO STEM: USING THE WHOLE VEGETABLE
Breana Lai
3
Breana will show you how to utilize every part of an edible plant—including the parts we tend to consider scraps. This is quite an impressive menu considering half of it is made with what we usually throw away!
Menu: Roasted Cauliflower Steaks with Parmesan Cauliflower Rice and Romesco Sauce; Spiralized Broccoli Stems with Chile-Garlic Florets; Ricotta-Carrot Tart with a Carrot Top Pesto; Collard Wraps with Lemongrass Chicken, Sesame Noodles and Peanut Sauce; Blistered Kale Salad with Roasted Butternut Squash, Pepita and Feta Salad cc1709231100
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To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133 toll-free.
Featured Recipe: HEIRLOOM TOMATO PIE Makes 1 deep dish pie INGREDIENTS:
DIRECTIONS:
3 medium heirloom tomatoes 1 (9-inch) frozen deep dish pie crust 10 fresh basil leaves, chopped freshly cracked Pepper 1/2 cup green onion, chopped 1 cup mozzarella, grated 1 cup cheddar, grated ¼ cup Greek yogurt 2 tsp Texas Pete hot sauce ½ tsp of salt (plus extra for the slicing tomatoes) 1/2 cup Duke’s mayonnaise 1 pint of multi-colored cherry tomatoes 2 tbsp Parmesan cheese, fresh grated
Preheat the oven to 350 degrees. Using a fork, dock the bottom of the pie crust. Place pie weights or beans on top of foil or parchment and gently lay on top of the crust. Place in oven for 12 minutes. Remove from oven and remove the weights and allow to cool. Blanch your tomatoes in hot boiling water for 30-40 seconds and immediately place in an ice water bath. Peel the tomatoes and slice ¼ inch thick. Place slices on clean towel and salt on both sides. Allow to sit for 10 minutes while extra moisture is soaked up. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is gone. Your pie will be too soggy if you don’t take care with this step. Layer the tomato slices and basil in the bottom of the pie shell. Season with pepper. In a bowl, combine the soft grated cheeses, yogurt, hot sauce, salt and mayonnaise together. Spread mixture on top of the tomatoes. Cut cherry tomatoes in half and lay cut side up on top of the mayonnaise mixture. Sprinkle Parmesan cheese on top. Bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm.
CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE/BEER PAIRING
3
SPECIAL DIET S
13
SEPTEMBER 9/23
Saturday
4pm
$55
9/27
TASTE OF THE TRIANGLE: CHEF OF THE NC EXECUTIVE MANSION
3
David Gaydeski
Serving as North Carolina’s official chef means the focus is always on quality. In this class, David Gaydeski will help us explore the nutritional benefits of both cooked and raw foods.
Wednesday
5pm
$50
AT HOME RESTAURANT SKILLS
Lane Calaway
53
Do you avoid recipes that contain the words: smoked, brûlée, and sous-vide? Lane Calaway, from so*ca in Raleigh, will show you how you can achieve these “chefy” techniques in your own kitchen.
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Menu: Bibb Salad with Arugula, Stabilized Chimichurri Vinaigrette, Radish, Herbs, and Farmer’s Cheese; Duo of Duck: Sous-Vide Duck Breast and Smoked Duck Leg; Roasted Carrots, Rice and Oat Porridge and Dino Kale with Duck Fat Hollandaise; Ginger Crème Brûlée: Ginger Custard with Poached Pears cc1709271700
9/24
9/28
Menu: Red Curry and Potato Soup with Roasted Pepitas,
Cilantro Oil and Cashew Cream; Seared Sea Bass; Collard Green Salad with Toasted Peanuts and Jalapeño, Lime Vinaigrette; Raw Cherry and Chocolate Torte
Sunday
2pm
$50
FOX FARM & FORAGE
Amy Fox
3
Fox Farm & Forage is a small woman-owned farm that produces gourmet mushrooms. These mushrooms are all grown indoors in a controlled environment utilizing sustainable farming practices. Amy will visit our classroom to teach you the best techniques for cooking mushrooms and how to get creative with them. Menu: Mixed Oyster Mushroom and Goat Cheese Tartlets; Lion’s Mane Crab Cakes with Asian Slaw; A Surprise Dessert
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9/25
Monday
SAUCES
53
5pm
$50
You will learn to create staple sauces that may not yet be in your recipe box. These are classic multi-use sauces that you can modify to adapt to the season. Menu: Classic Chimichurri Sauce with Chicken Skewers; The Perfect Vinaigrette for a Garden Salad; Late Summer Spicy Tomato Sauce with Pasta; Tzatziki with Lamb Meatballs cc1709251700
9/26
Tuesday
5pm
WINE & CHOCOLATE
$55
53
Cooking School Staff & Chetan Reddy
Wine and chocolate—the ultimate, indulgent pairing! Join Kim Calaway, Manager of the Cooking School and Chetan Reddy, Wine Merchant at Southern Season, as they bring their two favorite tastes together for one delicious meal.
6pm
$55
MEDITERRANEAN COCKTAIL PARTY
Ellen Clevenger-Firley
Menu: Spanish Martini; Chilled Mussels with Saffron Mayonnaise; Meatballs with Ouzo and Mint; Tortilla Española with Chorizo; Baba Ghanoush With Herbed Rubbed Grilled Pita; Pistachio Phyllo Bites; Melon With Honeyed Yogurt cc1709281800
Saturday
FRESH IS BEST
Jill Dahan
2pm
3
$50
Jill Dahan, the author of Starting Fresh!, returns to our kitchen to present another fresh menu that is definitely not lacking in taste. Learn how to create meals that are clean, fresh and low in sugar—exactly what your body is craving. Menu: Sunflower and Fig Crackers with Whipped Goat Cheese and Herb Yogurt; Roasted Squash, Lentil and Kale Salad tossed in a Creamy Herb Dressing; Honey Plum Glazed Duck Breast; Smashed Roasted Garlic Potatoes; Caramelized Apple “Good for You” Almond Cake with Blackberry Compote cc1709301400
Menu: Beet Carpaccio with Roasted Fennel and Pear Relish with Dark Chocolate and Toasted Hazelnuts; Cocoa Rubbed Short Rib with Aji Pepper Potato Puree, Red Wine Braised Cipollini Onions and Roasted Carrots; Dark Chocolate Mousse with Chocolate Mint Pesto
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14
3
Mediterranean cultures have an enduring tradition of gathering at the end of the day for drinks and appetizers. Embrace small-plate entertaining before the weather turns cold. Learn to assemble small dishes ahead of time to you can sit back and unwind with your guests.
9/30
Cat Parker
Thursday
To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133 toll-free.
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 919-929-7133 toll-free.