JANUARY - MARCH 2018
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. After your class, you will receive a Southern Season coupon for 10% off your entire purchase! See page 4 for our registration and attendance policies.
JANUARY 1/7 Sunday 2 class times $55
1/18 Thursday 6pm $55
BASIC KNIFE SKILLS
BOURBON 101
Menu: A light snack will be provided.
Menu: A light snack will be served with the bourbon.
Gary Crunkleton
Brian Adornetto
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1/8 Monday 5pm $50 NEW COMFORT FOOD
Cooking School Staff
Menu: Cream of Tomato Soup with Spinach and Havarti Grilled Cheese; Stuffed Meatloaf with Smoked Gouda Mashed Potatoes; Vegetable Pot Pies; Chocolate Covered Raisin Oatmeal Cookies
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1/20 Saturday 4pm $55 REGIONAL INDIAN
Rupen Rao
Menu: Chicken Tikka Masala (NORTH); Bengal Fish Curry (EAST); Okra Pyaza (WEST); Lemon and Cashew Rice (SOUTH); Indian Rice Pudding with Masala Chai; Garlic Naan
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1/10 Wednesday 5pm $50
1/21 Sunday 2pm $50
OODLES OF NOODLES
Cooking School Staff
Menu: Vegetable Hot Pot with Chinese Noodles; Salmon with Soba Noodles and Ginger Vinaigrette; Homemade Egg Noodles with Herb Tomato Butter Sauce
PUFF PASTRY AND PHYLLO
Lucindy Willis
Menu: Natchitoches Meat Pot Pies; Italian Palmier; Asparagus-Mushroom-Gruyère Triangles; Raspberry Cream Cheese Pinwheels; Baklava
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1/11 Thursday 6pm $60
1/22 Monday 5pm $50
A MEAL IN A CAST IRON SKILLET
Sheri Castle
Menu: Warm Beer Cheese Dip with Soft Pretzel Bread; Spanakopita Chicken Pot Pie; Baked Pasta with Mushrooms and Sausage; Kitchen Sink Skillet Cookie with Ice Cream
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1/14 Sunday 2
WORLDLY WHOLE MEAL SOUPS
Amanda Cushman
Menu: Burmese Chicken Soup with Sweet Potatoes; Thai Lemongrass Soup with Rice Noodles and Shrimp; Italian Chickpea Soup with Escarole and Sausage; Cioppino with Gremolata; Apple Crisp with Cinnamon Whipped Cream
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$65 ea./$225 series
COOKING 101: SALT, WATER, ONION, AND ACID See page 7 for series description.
1/15 Monday 5
pm
$50
DELICIOUS HEALTHY LIVING
Katie Coleman
1/23 Tuesday 5pm $50 THE BISCUIT TALE
Cooking School Staff Menu: Southern Buttermilk Biscuit; Fried Apples; Cornmeal Cheddar Chive Biscuit; Country Ham; Orange Thyme Compound Butter
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Menu: Quinoa Meatballs with Romesco Sauce; Tuscan Vegetable Soup; Kale and Sweet Potato Salad; Oven Roasted Chicken with Broccoli; Apple and Dried Cherry Clafoutis
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1/24 Wednesday 5pm $50 FLAVORS OF SPAIN
Brian Adornetto
1/16 Tuesday 5
pm
$50
THE INCREDIBLE EGG
Cooking School Staff
Menu: Andalusian Chickpeas; Eggplant with Manchego Sauce; Clams with Chorizo and Apples; Magdalenas
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Menu: Egg Drop Soup; Sous Vide and Fried Egg with Smoked Butter; Scotch Eggs; Duck Confit Benedict; Sabayon with Berries
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
JANUARY 1/25 Thursday 6pm $55
IN KIDS THE KITCHEN
A TRIP TO SCOTLAND
Ellen Clevenger-Firley
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.
Menu: Oatcakes with Smoked Salmon Mousse; Cullen Skink (Smoked Haddock Soup); Lamb Sausage with a Whisky Cream Sauce, Neeps and Tatties; Raspberry Cranachan and Shortbread
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1/26 Friday noon $30 LEARN AT LUNCH: THE ROTISSERIE CHICKEN
Appropriate for children ages 8-12 years old only, unless otherwise noted.
Cooking School Staff
Menu: Green Chili Chicken Enchiladas; Stovetop Chicken Pie; Chicken Curry in a Hurry
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1/27 Saturday 5
pm
1/13 Saturday 11am $40 KIDS IN THE KITCHEN: BAKING POWER
Cooking School Staff
$55
Menu: Chicken Empanadas; Cheddar Biscuits; Garlic Knots; Cinnamon Twists
TACOS AND SALSA
Marcelo Villasuso
Menu: Black Chorizo Taco with Pickled Habanero and Red Onions; Pork and Bacon with Pineapple-Serrano Pico de Gallo; Chipotle Shrimp Taco with Orange and Guacamole; Gouda Cheese Crostini and Roasted Anaheim Chile with Morita Chile Salsa Macha; Mexican Fritter with Orange Marmalade and Dark Chocolate
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1/27 Saturday 11am Free* KIDS IN THE KITCHEN: BAKING MORNING TREATS
Cooking School Staff
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* Not eligible to receive a stamp for the Chef’s Club Card. Limit two tickets per person.
1/28 Sunday 2pm $65 ea./$225 series
Menu: Blueberry Muffins; Cinnamon Puffy Sticks; Oatmeal Breakfast Cakes; Malted Waffles
COOKING 101: EGGS, BUTTER, AND SUGAR
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See page 7 for series description.
1/29 Monday 5pm $50
2/10 Saturday 11am $40
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KIDS IN THE KITCHEN: BE MINE
MEATLESS MONDAY: CAULIFLOWER – THE NEW KALE
Cooking School Staff
Bari Hobbs
Menu: Broccoli and Cheddar Soup, Caprese Pizza with Cauliflower Crust, “Fried” Cauliflower Rice with Chickpeas, Cauliflower Chocolate Pudding
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Menu: Queen of Hearts Salad; Cheesy Tortilla Hearts; Tic-Tac-Toe Cracker; Strawberry Crispy Rice Hearts
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2/24 Saturday 11am $40 KIDS IN THE KITCHEN: KIDS FOOD OF CHINA
1/30 Tuesday 5
pm
$50
Menu: Fried Noodles; Orange Chicken and Broccoli; Dim Sum Potstickers
NASHVILLE HOT CHICKEN
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Cat Parker
Menu: Nashville Hot Fried Chicken; Collards; Potato Salad; Biscuits; Chocolate Chess Pie
3/10 Saturday 3pm $40
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PARENTS AND KIDS IN THE KITCHEN: SPAGHETTI AND MEATBALLS
1/31 Wednesday 5pm $50
Cooking School Staff
THE INSTANT DINNER
Cooking School Staff
Menu: Handmade Spaghetti; Meatballs with Tomato Sauce; Garlic Knots; Blondies
Menu: Deviled Eggs; Fall Off the Bone Baby Back Ribs; Mac–n-Cheese; Collard Greens and Bacon; Walnut Fudge Drops
3/24 Saturday 11am $40
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KIDS IN THE KITCHEN: EASTER TREATS Menu: Rice Dying Eggs; Butterscotch Easter Egg Nest; Easter Egg Bread; Bunny Pancakes
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CLASS KEYS: DEMONSTRATION
HANDS-ON
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WINE PAIRING
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SPECIAL DIET S
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FEBRUARY 2/3 Saturday 11am $50
2/10 Saturday 5pm $50
CAKE DECORATING II
GIRLS' NIGHT OUT: GAL-ENTINES!
Menu: A light snack will be provided.
Menu: Sangria; Firecracker Shrimp with Orange Dipping Sauce; Chicken Avocado Spring Rolls; Spinach Artichoke and Havarti Egg Rolls; Bananas Foster Cheesecake Dip
Stefanie Prokopiou CC1802031100
2/4 Sunday 2pm $50 VERSATILE MARINADES
Lane Calaway
Menu: Pear Salad: Mixed Greens, Marinated Carrot, 8 Minute Egg, Toasted Almonds; Pollo alla Brassa ConchesMarinated Chicken Thigh, Grilled Onion, Charred Tomato, Fried Fingerlings; Korean Hanger Steak- Pan Roasted Oyster Mushrooms, Roasted Baby Carrot, Ginger Sweet Potato
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Cooking School Staff
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2/11 Sunday 2pm $65 ea./$225 series COOKING 101: SAUCES, VINAIGRETTES AND SOUPS See page 7 for series description.
2/12 Monday 6pm $55 WHEN IN ROME
2/5 Monday 6pm $55 FLAVORS OF THE TRIANGLE: WASHINGTON DUKE INN
Chef Jason Cunningham
Menu: Ginger Salsify Soup with Crispy Artichoke, Parsley, and a Ginger Gastrique; NC Oyster Rockefeller with Braised Collards, Country Ham, Horseradish Mousseline; Grilled Châteaubriand with Roasted Asparagus, Red Thumb Potatoes, and Red Chile Hollandaise; Dark Chocolate Tart with Macerated Cherries, Red Wine Syrup, and Chantilly Cream
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2/7 Wednesday 5pm $50 REGIONAL FOOD: LOUISIANA
Ellen Clevenger-Firley & Carolyn Dunn Menu: Salmon Chowder; Cumin Vinaigrette Lentils; Ginger Curry Mashed Carrots, Roasted Brussels Sprouts; Vanilla Poached Pears with Coconut Crunch Stuffed Prunes
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2/13 Tuesday 5pm $100 / 2 FUNNY VALENTINE
Cooking School Staff
Menu: Grilled Hearts of Romaine and Hearts of Palm with Buttermilk Gorgonzola Dressing; Unraveled Beef Wellington; Truffled Potato Gallette; Pop-Rock Truffles and Queen of Raspberry Tarts
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Cat Parker
2/14 Wednesday 6pm $100 / 2
Menu: Sazerac Cocktail; Muffulettas; Shrimp Étouffée; Beignets
ALL YOU NEED IS LOVE
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Cooking School Staff
2/8 Thursday 5
pm
$50
MEATBALL DINNER
Cooking School Staff
Menu: Bruschetta with Caponata; “Daddy’s” Homemade Meatballs and Sausage Gravy (Sauce); Biscotti
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Class Policies & Information Please have the class code number and date when you register. n Reservations are accepted on a first come, first served basis. n Hands-on classes accommodate up to 16 people. n If you are unable to attend a class, you must notify us at least 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. n Unless otherwise noted, classes run 2 hours. n Wine is included with most evening classes. n Adult classes are open to students 16+ years of age. n Join the Chef’s Club! Ask a staff member for a club card. Take 10 classes and the 11th is free!
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Menu: Sour Cherry Apéritif; Cauliflower Bisque with Walnut and Pomegranate Relish; Butternut Squash and Sausage Cannelloni with Sage Béchamel and Toasted Hazelnuts with Asparagus Bundles; Chocolate Soufflé with Rose Strawberry Sauce
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2/15 Thursday 6pm $60 CLASSIC SUPPER CLUB DINNER PARTY
Sheri Castle
Menu: Roasted Beet and Citrus Salad with Honey-Orange Vinaigrette; Braised Cola and Bourbon Brisket; Warm Brussels Sprouts and Leek Slaw with Bacon and Pecans; Cheddar Mashed Potatoes; Salted Caramel Banana Pudding
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2/17 Saturday 5pm $50 ITALIAN CLASSICS
Brian Adornetto
Menu: Puttanesca Salad; Penne alla Vodka; Chicken Marsala; Tiramisu
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
FEBRUARY 2/18 Sunday 2pm $50
2/25 Sunday 2pm $65 ea./$225 series (Class is 3 Hours)
GLUTEN-FREE WINTER MENU
Lucindy Willis
Menu: Wild Mushroom Soup with Herbed Crackers; Roasted Butternut Squash and Apple Salad with Cranberry Dressing; Sausage Stuffed Portobello Mushrooms; Mashed No-Taters and Gravy; Pecan Bars
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COOKING 101: SAUTÉ, ROASTING, BRAISING AND POACHING See page 7 for series description.
2/26 Monday 6pm $50 COASTAL FLAVORS: THE BISTRO AT TOPSAIL
Chef Bud Taylor
2/19 Monday 5pm $50 MASTERING THE FRENCH CLASSICS
Katie Coleman
Menu: Quiche Lorraine; Salad aux Noix; Coq au Vin; Pomme Purée; Warm Leeks; Crêpes Suzette
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Menu: Cornmeal Crusted Fried Brussels Sprouts with Green Goddess Dressing; Bistro Shrimp and Grits: Davis Seafood Shrimp, Stone Ground Cheese Grits, Green Tomato, Country Ham Pan Sauce; Bourbon Pecan Pie with Maple Brown Sugar Whipped Cream
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2/27 Tuesday 6pm $50
2/20 Tuesday 6pm $75
THAI STREET FOOD
PASS IT ON: CROSSROADS AT THE CAROLINA INN
Amanda Cushman
Chef Brandon Sharp and Smart Start of Orange County
Seven-time Michelin Star recipient, Chef Brandon Sharp has returned to Chapel Hill to head the kitchen at the Carolina Inn. His culinary career has impressive highlights which include August, The French Laundry, and the starred Solage Calistoga Resort and Spa. Spend the evening with us for fine food and an important mission. A portion of your ticket will go to support Smart Start of Orange County. Chosen by Chef Sharp, Smart Start of Orange County is a non-profit program whose mission is to to ensure that all young children arrive at school healthy and ready to succeed.
Menu: Spring Rolls with Rice Noodle and Shrimp; Som Tam Green Papaya Salad with Carrots, Peanuts and Dried Shrimp; Moo Ping - Skewered Pork with Garlic Soy Marinade; Sticky Rice with Sesame; Coconut Creme Caramel
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2/28
BIG FOOD TEXAN STYLE
Stefanie Prokopiou
Menu: Fresh Chips and Queso; Chicken Fried Steak and Cream Gravy; Texas Style Green Beans and Jalapeno Cheddar Cornbread; Pecan Pie with Blue Bell Ice Cream
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* This class is not eligible for purchase when redeeming a Chef’s Club Card.
BOOK YOUR PRIVATE PARTY IN THE COOKING SCHOOL!
Menu: Chilled Shrimp, Mole Amarillo, Green Tomato, Puffed Wild Rice; Hot and Cold Endive, Avocado, Grapefruit; Twenty-Four Hour Lamb Shoulder, Rapini, Mascarpone Polenta, Red Wine Spiced Prunes; Pistachio Pavlova, Meyer Lemon Cream, Cara Cara Orange, Pistachio Butter
Our Cooking School is also available for tailored private parties to allow you and your guests to explore your culinary imagination.
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2/22
Thursday
6
pm
Wednesday 5pm $50
Teach the bride to cook at her own bridal shower. Celebrate a romantic anniversary with a group-prepared dinner party with your closest friends and family. Add some spice to your corporate functions and savor the experience of working together as a team in a deliciously fun environment that is sure to improve collaboration among staff and clients. Minimum group of twelve.
$50
THE FARMHOUSE CHEF
Jamie Dement
Menu: Roasted Beet Salad; Beer Braised Pork Shank; Creamy Polenta; Buttermilk Pie and Hot Buttered Rum
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2/23 Friday noon $30 LEARN AT LUNCH: POT PIES
Contact Kim Calaway at kcalaway@southernseason.com today to get started on planning a fun event that is sure to be remembered by all.
Cooking School Staff
Menu: Roasted Tomato and Sherry Soup with Mini Grilled Fontina and Bacon Jam Sandwich; Chicken Pot Pie with Black Pepper and Rosemary Biscuit; Citrus Yogurt and Phyllo Napoleon
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CLASS KEYS: DEMONSTRATION
HANDS-ON
5
WINE PAIRING
3
SPECIAL DIET S
5
MARCH 3/4 Sunday 2pm $50 FARMHOUSE FRY
Cooking School Staff Menu: Fry Platters: Chicken, Cauliflower, Okra, Green Beans, Scallions with Green Goddess Dipping Sauce; Brown Butter Mashed Potatoes; Hot Chocolate Pudding Cake
After each class, you will receive a 10% off coupon for your in-store purchase, good for one week.
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3/5 Monday 6pm $55 COOKING WITH (AND DRINKING) RED WINE
Ellen Clevenger-Firley
Menu: Goat Cheese Mousse with Red-Wine Caramel, Jicama, Citrus and Watercress Salad: Red Wine Braised Short Ribs, Celeriac and Potato Mash, Balsamic-Roasted Brussels Sprouts; Chocolate Red-Wine Cake with Chocolate Wine Sauce
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3/14 Wednesday 6pm $55 FLAVORS OF THE TRIANGLE: WHISKEY KITCHEN
Chef Aaron Maytac and Martin Wheeler
Menu: Frisée Salad with Beets and Lardon paired with Smokey Vermouth Apèritif; Coffee-Rubbed Hanger Steak with Potatoes Au Gratin paired with a robust Manhattan Cocktail; Shoofly Pie paired with Bourbon Milk Punch Cocktail
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3/6 Tuesday 5pm $50
3/15 Thursday 6pm $60
CRÊPES
ST. PATRICK’S IRISH
Cooking School Staff Menu: Manicotti Crêpe; Scallion Crêpe with Poached Salmon and Lemon Beurre Blanc; Chocolate Crêpe with Caramelized Bananas and Cinnamon Cream
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3/10 Saturday 11am $50
Sheri Castle
Menu: Irish Brown Bread with Smoked Salmon and Mustard Butter; Creamy Leek Potato Soup; Corned Beef and Roasted Root Vegetables with Whiskey-Marmalade Glaze; Sticky Toffee Pudding with Guinness Ice Cream
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FOOD PHOTOGRAPHY
3/17 Saturday 2pm $50
Menu: A light snack will be provided
Breana Lai
3/11 Thursday 5pm Free*
Menu: Adobo Chicken & Kale Enchiladas; Collards and Portobello Grilled Cheese; Blackberry BBQ Pork Chops with Collards and Corn
Stacey Sprenz CC1803101100
PASTA
Cooking School Staff * Free classes are not eligible to receive a stamp on Chef’s Club Cards. Limit two tickets per person. Menu: Sausage and Butternut Squash Cannelloni; Green Chili Mac; Pancetta and Brussels Sprout Fettuccini
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3/12
Monday
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3/18 Sunday 2pm $55 SUSHI
Masa Tsujimura Menu: California Roll; Tuna Roll; Cucumber Hand Roll
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5pm
$50
SPRING SOUPS
Katie Coleman
Menu: Artichoke Soup with Parmesan and Truffles; Chilled Spring Pea Soup; Cream of Asparagus Soup; Creamy Caramelized Leek Soup with Bacon
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3/13 Tuesday 5pm $50 DUMPLINGS AROUND THE WORLD
Cooking School Staff
Menu: Ricotta Gnocchi with Roasted Tomato Sauce; Sauerkraut and Potato Pierogies; Shrimp and Scallions Potstickers; Pork and Ginger Siu Mi; Apple Dumplings
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30 MIN MEALS
3/19 Monday 5pm $50 COOKING FOR ONE (OR TWO)
Cat Parker
Menu: Beef and Sausage Lasagna; Farro Grain Bowl; Crockpot Piccadillo
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3/21 Wednesday 6pm $55 FAVORITE CLASSIC DISHES OF GREECE
Brian Adornetto and Athina Sgambati
Menu: Htipiti with Pita (Roasted Red Pepper and Feta Spread); Moussaka (Layered Casserole of Eggplant, Ground Meat and Béchamel); Leg of Lamb (Roasted Greek Style with Garlic and Oregano); Greek Style Green Beans (Stewed with Tomatoes); Galaktoboureko (Layers of Golden Phyllo Filled with Lemon-Accented Custard and Soaked in a Sweet Syrup)
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
MARCH 3/24 Saturday 5pm $50
3/27 Tuesday 5pm $50
THE FLAVORS OF SAN LUIS POTOSI
COOKING WITH FRESH HERBS
Menu: Cactus and Citrus Cured Beef Tostadas; Pork-Lamb Tamal with Citrus; Citrus Cured Beef with Green Salsa, Black Beans and Ranchero Cheese Enchiladas; Fried Plantains with Mexican Cheese and Agave Syrup
Menu: Turkish Herb Fritters with Tahini Yogurt Sauce; Parsley and Wheat Berry Salad with Feta; Herbed Lemon Chicken with Roasted Shallots; Cucumber Salad with Dill; Semolina Almond Cake with Thyme Honey Drizzle
3/25 Sunday 2pm $50
3/29 Thursday 5pm $50
CAN’T WAIT ’TIL SPRING
GROWN UP MAC-N-CHEESE
Menu: Asparagus Two Cheese Tart; Salmon Wrapped in Phyllo with Dill Sauce; Early Spring Risotto; Mile High Lemon Pie
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
Marcelo Villasuso
Amanda Cushman
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Lucindy Willis
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Cooking School Staff
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COOKING 101
It’s a return to fundamentals for this series. Take all four classes, or pick and choose. (If registering for the series, be sure to use the “Whole Series” code listed below.)
1/14– 2/25 Sundays 2pm (3 hour classes) $65 ea./$225 series COOKING 101 SERIES
It’s a new year and you have decided to learn how to cook or brush up on your basic skills. This series will give you a better understanding of the basic fundamentals of cooking. We will discover the world of flavors and cooking methods. Take individual classes or the whole series! Each session is 3 hours.
Whole Series (four classes): CC1801140000
2/11 Sunday 2pm (3 hour class) $65 ea./$225 series
1/14 Sunday 2pm (3 hour class) $65 ea./$225 series
INTRODUCTION TO SAUCES, VINAIGRETTES, AND SOUPS
INTRODUCTION TO SALT, WATER, ONION, AND ACID
Cooking School Staff
Cooking School Staff
Menu: Raw Zucchini Salad with Steamed Snap Peas and Charred Lemon and Chive Dressing; French Onion Soup; Sage Brined Pork Chops with Capers and Lemon Confit
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2/25 Sunday 2pm (3 hour class) $65 ea./$225 series
1/28 Sunday 2pm (3 hour class) $65 ea./$225 series INTRODUCTION TO EGGS, BUTTER, AND SUGAR
Cooking School Staff
Menu: Scrambled Eggs with Chives and Crème Fraîche; Butter Poached Shrimp with Brown Butter Grits; Shortbread with Candied Orange Peel
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CLASS KEYS: DEMONSTRATION
Menu: Pork Tenderloin with Mushroom Sauce; Sautéed Kale with Brown Butter Tangerine Vinaigrette; Cream of Apple and Parsnip Soup
HANDS-ON
INTRODUCTION TO SAUTÉING, ROASTING, AND BRAISING
Cooking School Staff
Menu: Pan Roasted Chicken Thighs with Sauce; Sautéed Brussels Sprouts with Pancetta; Braised Leeks with Chorizo Gremolata
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WINE PAIRING
3
SPECIAL DIET S
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(800) 253-3663 southernseason.com University Place - 201 S. Estes Drive Chapel Hill, NC 27514
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! 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
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.