Cooking Class Schedule - Chapel Hill - Spring 15 by Chelsea Rawson

CHAPEL HILL

APRIL - JUNE 2015

COFFEE EXPO April 19 - 26

Join us for a week-long homage to the coffee bean. Come learn proper brewing methods from experts, taste new coffees, sign up for giveaways and enjoy special offerings in the coffee bar.

APRIL 4/1

Wednesday

6 p.m.

$40

Gluten-Free Italian  Have you been following a gluten-free diet but missing your pasta and Italian foods? Join Chef Teddy Diggs of the Il Palio restaurant at The Siena Hotel as he uses his experience and creativity to make a gluten-free Italian meal that is a celebration of great food.

Menu: Ligurian Chick Pea Farninata; Insalata Primavera: Gluten-Free Pasta Dough; Dark Chocolate Torta cc1504011800

Thursday

5 p.m.

$35

5 Cooking School Staf f Biscuits I

Once upon a time, every good Southern cook knew the secret to making biscuits. Unfortunately, it’s becoming a lost art. We’re here to help, however, and in this hands-on class you’ll learn from the pros how to make this staple just like your grandmother did.

Menu: Biscuits Two Ways (Rolled and Drop); Homemade Jam; Sausage Gravy; Creamy Grits; Fruit Salad cc1504021700

4/4

Saturday

11 a.m.

$40

5 Cooking School Staf f Biscuits II

Menu: Pimento Cheese Biscuits with Pimento Cheese; Sweet Potato Biscuits with Ham Salad; Fruit Cobbler (using homemade biscuits) with Vanilla Bean Ice Cream cc1504041100

4/6

Monday

5 p.m.

Spring Vegetarian

$45

Katie Coleman

Are you a vegetarian or just someone who loves to try new foods? Join Chef Katie Coleman of the Durham Spirits Company for this hands-on class to start your spring off with delicious new menu ideas.

Menu: Asparagus and Brie Tart; Rhubarb Salad with Fennel and Goat Cheese; Fava Bean, Lemon, and Thyme Risotto; Mini Lemon Pudding Cakes with Strawberries cc1504061700

Tuesday

5 p.m.

$45

From Basics to Brilliant: Scones

Teddy Diggs

4/2

4/7

Amanda Fisher

Join Amanda Fisher of Chapel Hill’s The Blakemere Company and learn how to make the perfect scone. We will make the traditional British scone and transform the recipe into delicious desserts, then finally show how it evolved into our own American scone.

Menu: Plain Scones with Jam and Clotted Cream; Cheese and Leek Cobbler; American Scones; Strawberry Scone Shortcake cc1504071700

4/8

Wednesday

6 p.m.

$40

Foods of New Orleans  Barbara Boney Campbell

Let the good times roll into your house with the help of Chef Barbara. Barbara has lived in Georgia and Mississippi, and owned a successful catering company in Raleigh for 25 years – but it was a visit to New Orleans, a city with a reverence for food like no other in the country, that made perhaps the biggest impression on her culinary career. Join Barbara and learn to make some of the classic dishes of the Crescent City.

Menu: Onion Pie; Shrimp Etouffee with Boiled Rice; Pralines; French Quarter Coffee with Chickory cc1504081800

4/9

Thursday

6 p.m.

$45

Vegetarian Thai  Nancie McDer mott

Join cookbook author Nancie McDermott for an evening of vibrant, beautiful, and delicious dishes from her newest book, Simply Vegetarian Thai. In an array of dishes ranging from soup, salad and curry to rice, luscious ice cream and Thailand’s signature take on sweet tea, Nancie will present the essential ingredients, techniques, and traditions which make Thai food irresistible around the world. This menu is vegan as well as vegetarian, and comes just in time for you to celebrate Thai New Year on April 13th!

Menu: Thai Iced Tea; Pineapple Bites; Fragrant Coconut Soup with Galanga, Lemongrass, and Butternut Squash; Green Curry with Zucchini, Edamame; Tofu, and Wild Lime Leaves; Pink Grapefruit Salad with Toasted Coconut and Fresh Mint; Jasmine RiceGreen Curry Paste; Mushroom Mince; Coconut Ice Cream with Caramelized Pineapple cc1504091800

To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.

APRIL 4/10

Friday 12 p.m. $30 Learn at Lunch: Cooking of Alaska 

4/13

Penelope Easton and Karin Crippen

Susan Hearn

Join author of the newly released book Learning to Like Muktuk, Penelope Easton, and Cooking School Lead and native Alaskan Karin Crippen for a look back to the Territory of Alaska, circa 1948. Penelope will share her food experiences and related adventures, while the class enjoys an Alaska inspired lunch. This is a one-hour class. Menu: Spring Greens with Rose Hip Vinaigrette; Smoked Salmon Spread with Alaskan Fry Bread; Halibut Chowder; Blue Berry Buckle with Sweet Agutuk cc1504101200

4/11

Saturday

$45

11 a.m.

Shop the Spring Market  Caitlin Burke

cc1504111100

Saturday

5 p.m.

$45

Goat Cheese Dishes for Spring  Lucindy Willis

Living only five miles from Sleepy Goat Farm in Caswell County, Chef Lucindy Willis has had numerous opportunities to cook with the freshest goat cheese. Join us this afternoon for a multi-course dinner featuring this creamy textured, light and bright tasting cheese. Let Lucindy share with you how to incorporate goat cheese in spring appetizers, salads, entrees, and desserts.

Menu: Hot-Smoked Salmon, Fennel, Red Onion, and Dill Goat Cheese Crostini; Double-Baked Goat Cheese Soufflé with Roasted Beet Salad with Honey Mustard Vinaigrette; Chicken Breasts Stuffed with Spinach & Garlicky-Herb Goat Cheese topped with Lemon Meuniere; Lavender Goat Cheese Pear Tart cc1504111700

4/12

Sushi

Sunday

5 p.m.

Asian on the Grill

$45

Do you love Asian food and flavors? Join Chef Susan Hearn in this hands-on class for some new cooking techniques, recipes and Asian foods from the grill, just in time for cookout season. Susan is the owner of Satisfy Your Soul product line and avid about international cuisines.

Menu: Spicy Grilled Edamame; Grilled Whole Rockfish with Ginger Lime Sauce; Soy and Sesame Korean BBQ Short Ribs; Jasmine Rice with Grilled Asian Vegetables; Grilled Banana Spring Rolls with a 5 Spice Caramel Sauce cc1504131700

4/15

Pizza

Wednesday

1 5

5 p.m.

$45

Caitlin Burke

Spring is here and things are starting to happen at the farmer’s market. Join Cooking School Instructor Caitlin Burke and learn how to create a sumptuous meal from foods purchased at the local farmer’s market. The class will walk to the Chapel Farmer’s market and talk to the farmers then return to the Cooking School for the preparation of a wonderful seasonal meal. No formal recipes will be provided.

4/11

Monday

2 p.m.

$50

Masa Tsujimura

Finally learn to savor sushi in your own home. Born in a fishing village in western Japan, Chef Masa Tsujimura of Waraji Japanese Restaurant in Raleigh has over 30 years of experience in sushi preparation and has trained dozens of sushi chefs throughout his career. Ready your chopsticks and try your hand at sushi preparation with help from a local professional.

Join Cooking School Instructor Caitlin Burke to learn the basic techniques for that perfect crust and wonderful topping combinations, including dessert! No more frozen pizza with crust that tastes like cardboard –you’ll impress friends and family with wonderful homemade pizza!

Menu: Pepperoni (or cheese) pizza; Green salad with champagne vinaigrette; White pizza with spinach and artichokes; Apple Cinnamon Pizza cc1504151700

4/16

Thursday

6 p.m.

$40

South African Cooking  Alexander and Cher yl-Anne Kast

Join husband Alexander, cheese maker for Goat Lady Dairy, and wife Cheryl-Anne, South African native and chef, for this delicious introduction to the foods and cooking of South Africa. Cheryl-Anne Kast is a graduate of The Institute of Culinary Arts in Stellenbosch, South Africa. After working in various places around the world she landed at the Fearrington House Restaurant and for six years worked as the Catering Manager and Weddings and Special Events Manager. In 2015 she moved on to Kast Events LLC. Join this delightful couple for an educational and delicious evening. Menu: Vetkoek with Cape Malayan Lamb Curry, served with Cilantro and Mint Chutney and Cucumber Salad. cc1504161800

4/18

Saturday

6 p.m.

$40

Food of México: Joy Between Two Breads (Tortas)  Marcelo Villasuso

Partly indigenous, partly European, and proudly Mexican, tortas (Mexican artisan sandwiches) celebrate the great influence of French cuisine on Mexican cuisine. The “bolillo” (demi baguette) is responsible for carrying the delicious Mexican stews inside, and the torta usually contains a bed of beans that prevents those fillings from leaking through. Menu: California Roll; Tuna Roll; Cucumber Hand Roll; Nigiri Sushi Marcelo Villasuso, food and travel expert, takes attendees cc1504121400 on a culinary tour by featuring the most beloved creation of 4/4 Saturday 2 – 5 p.m. Free French and Mexican fusion cuisine.

Easter Cookie Decorating

Bring the kids to Southern Season and let them decorate an egg-shaped Easter cookie. We’ll provide the cookies, they provide the creativity!

Menu: Torta de mole (demi-baguette, mole, chicken and garnished with sesame seed); Pepitos (demi-baguette, steak chunks, beans, garnished with caramelized onions and chile de arbor aioli); Torta Ahogada (bayo beans, pork, onions, dipped in a tomato sauce made from scratch and garnished with chile de arbol raw salsa) cc1504181800



APRIL Kids in the Kitchen

A series of hands-on classes perfect for kids. 4/14

Tuesday

$35

5 p.m.

Some Kids Like it Hot

Gwen Cummings Maller

Do you have a young heat lover in your family? Send them to us to get their spice fix in this fun hands-on class. In addition to making all of the foods, they will learn about different types of peppers and a little science behind the spice. This class is ( just) for kids 6 years of age and older.

Menu: Buffalo Wings (in the oven); Thai Beef and Lettuce Roll-Ups; Chips, Salsa and Queso Dip; Spiced Coconut Brownies cc1504141700

5/28

Thursday

5 p.m.

$35

Play with Your Food

Gwen Cummings Maller

Kids love to use their hands so let them use those hands to create dinner! In this hands-on class Chef Gwen will lead the children through the making of each dish so it can all be eaten and enjoyed at the end. This class is for kids (only) age 6 and above. Menu: Gnocchi with Meatballs and Tomato Sauce; Homemade Butter (served with Bread); Coconut Macaroons cc1505281700

5/31

Sunday

2 p.m.

Chocolate for Kids

4/19

Knife Skills

$50

12 p.m.

1 5

Brian Adornetto

Learn basic cutting and chopping techniques, how to hold a knife properly, as well as how to care for and sharpen your knives in this wildly popular class series with Brian. After practicing your knife skills, a snack will be served. Feel free to bring your own chef’s knife, otherwise, one will be provided. Brian is a personal chef, food writer, owner of Love at First Bite and a graduate of the Institute of Culinary Education in Manhattan.

Menu: A light snack will be served. cc1504191200

4/19

Sunday

3 p.m.

Advanced Knife Skills

$50

2 5

Brian Adornetto

Hone your knife skills with this class that takes you beyond the basics. Brian, graduate of the Institute of Culinary Education in Manhattan, will demonstrate how to select the proper knife for a particular task. Then you’ll learn to bone, fillet, truss, trim, carve, and butterfly. A snack will be served at the end of class. Basic Knife Skills is a prerequisite.

Menu: A light snack will be served. cc1504191500

4/21

$35

Sunday

Tuesday

5 p.m.

Cake Decorating

$45

Anne Everett

Gwen Cummings Maller

Join Chef Gwen for this introduction to cooking with chocolate. The kids will have a hands-on mini-lesson and tasting of different chocolates then make some of their soon to be favorite chocolate desserts. This class is (just) for kids age 6 years and up. Menu: Chocolate Chocolate Chip Cookies: Truffles; Fruit and Nut Chocolate Bark: Chocolate Lava Cakes cc1505311400

Ever wanted to learn how to improve your skills in cake decorating? This is the class for you! Anne, a self-taught baker who has worked as a pastry chef at Elaine’s on Franklin and a baker at Weaver St. Market, delights in trying new foods and believes the way food looks is as important as how it tastes.

Kids and Parents: Italian Feast

Menu: This class will cover the basics of cake decoration including making butter cream frosting, leveling a cake, applying crumb and base frosting coats, a variety of border decorations and basic tips for writing on cakes. A light snack will be served. cc1504211700

Brian Adornetto

4/22

6/10

Wednesday

5 p.m.

$35

Do you know a child who is interested in cooking? Join Chef Brian Adornetto for this hands-on cooking class and create lasting memories while learning new skills. Impress family and friends by inviting them to an Italian family-style dinner you will now know how to make. This class is for children, 7 years and above, and an adult. Price is per-participant. Menu: Eggplant Gratinate; Braciole style Flank Steak; Bucatini Pomodoro; Layered Nutella Cheesecake cc1506091700

6/28

Sunday

2 p.m.

$35

Harry Potter Luncheon

Gwen Cummings-Maller

Head to Platform 9 3/4 and get ready to spend the afternoon at Hogwarts! Feel free to wear your robes and bring your wands. We’ll be eating and drinking like Harry, Ron and Hermione and cooking like House-Elves! Join Chef Gwen, who is a big fan and has read all the Harry Potter books, for this fun and educational class. This is a hands-on class for kids (only) 6 years of age and older. Menu: Butterbeer (non-alcoholic); Pumpkin Pasties; Ron’s Chicken Legs; Treacle Fudge cc1506281400

Wednesday

6 p.m.

$40

LaPlace Louisiana Cooking  Jeremy Blankenship and Joe Tullos

Laissez les bons temps rouler (or ‘Let the good times roll’)! Join Chefs Jeremy Blankenship and Joe Tullos of LaPlace Louisiana Cookery in Hillsborough for an authentic culinary journey through the heart of Cajun & Creole cuisine. Come learn gumbo, red beans & rice, and crawfish étouffée the Louisiana way, and be regaled with stories from Joe’s childhood growing up in rural LaPlace, the home of Andouille sausage. You’ll learn the cultural importance of using traditional preparations for each dish, and be a hit at your next New Orleans-themed dinner party!

Menu: Chicken & LaPlace Andouille Gumbo, Red Beans & Rice w/Tasso ham, River Road Crawfish Étouffée cc1504221800 Special thanks to: Cooking School is sponsored by: THE

SIENA H O T E L

To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.

APRIL/MAY 4/23

Thursday

$40

6 p.m.

Cocktails: Derby Cocktails  Gar y Crunkleton

Join us for A Day at the Races. Gary, from the famed Chapel Hill watering hole that bears his last name, is here for another installment of his popular class series. In this one he will show you how to prepare the perfect “Derby” cocktails! He will focus on Juleps and smashes (four cocktails total), and each participant will leave with their very own Julep cup! Menu: A light snack will be paired with each cocktail cc1504231800

4/24

Friday

12 p.m.

$30

Learn at Lunch: Spring Italian  Katie Coleman

Are you ready for some new Italian recipes? Join Chef Katie Coleman of the Durham Spirits Company and discover how good–and different–Italian can be. Learn the techniques to making the ever popular and sometimes difficult risotto. This is a one-hour class.

Menu: Arugula Salad with Cannellini Beans; Seafood Risotto with Asparagus; Zabaglione with Fresh Berries cc1504241200

Saturday 11 a.m. Free Open Coffee House

4/25

In celebration of decades of Specialty Coffee in the triangle, we’re opening the cooking school for a free day of coffee appreciation. Starting at 11 a.m., coffees from growing regions throughout the world, roasted by all of our local roasting partners, will be available for tasting. Then, at 1 p.m., Lem Butler of Counter Culture Coffee will share different methods of coffee processing, and demonstrate how various methods of brewing the same coffee can create very different taste results. We’re excited to have this first Open Coffee House event, and hope you’ll join us. 4/26

Sunday

4 p.m.

$40

Downton Abbey Dinner  Amanda Fisher

Step back in time to Downton Abbey and have dinner upstairs with the Crawleys! Amanda Fisher of Chapel Hill’s The Blakemere Company will show you splendid dining from a bygone era. This is a smaller version of a dinner Service à la Russe and would have been the way Edwardian upper class dined with a lot of fancy dinner ware and, of course, servants!

Menu: Hors d’Oeuvres Varies; White Soup; Salmon with Piquant Cucumber Sauce; Duchess Potatoes; Raspberry Meringue cc1504261600

4/27

Monday

6 p.m.

$45

Seafood: Fresh and Local  Ricky Moore of Saltbox

Born in New Bern, N.C., Chef Ricky Moore has spent more than 20 years in the restaurant business across the U.S. and in Europe. He is now the chef and owner of the highly acclaimed Saltbox Restaurant in Durham. His cooking philosophy/style promotes forging familiar flavors that achieve unexpected results. He does this using high-quality food that is traditionally cooked and prepared with creative intelligence. Join him to learn new ways to cook and enhance the flavors of North Carolina seafood. Menu: Tuna Crudo with Lemon Dressing; Deviled Bluefish with Tomato and Mint Salad; Braised Grouper with Spring Peas, Salt Pork and Leeks cc1504271800

4/28

Tuesday

5 p.m.

$45

Smearing, Smothering and Slathering

Kim Calaway

Good condiments can be expensive. Join Cooking School Lead Kim Calaway to learn how to make several tasty ones at home for your pantry, including hummus, nutella, peanut sauce, whole grain mustard, ranch dressing and, pickled onions. Make and take home these goodies after you sample them on the provided tasting menu.

Menu: Hummus and Avocado Toast, Sausage Slider with Pickled Onions and Whole Grain Mustard, Cold Peanut Noodle Salad and Chopped Salad with Ranch Dressing: Nutella Crescent Cookie cc1504281700

4/29

Wednesday

French Grilling

5 p.m.

$45

Brian Adornetto

Join Chef Brian, a graduate of the Institute of Culinary Education in Manhattan, for this hands-on class as he teaches you how to make an elegant yet easily recreated French countryside meal on the grill.

Menu: Grilled Tuna Pan Bagnat style; Grilled Tomatoes Provencal; Grilled Zucchini with Orange Rosemary Vinaigrette; Grilled Strawberries with Mint Cream cc1504291700

5/1

Friday

12 p.m.

$30

Learn at Lunch: Summer English Lunch Party  Amanda Fisher

Simple and elegant entertaining is a Southern staple and with the twist of English recipes from Amanda Fisher of Chapel Hill’s The Blakemere Company, this class is sure to please and add some new classics to your recipe repertoire. Fine English summer weather does exist and is very like our Southern spring. What better time of year to eat out on the patio and enjoy this delicious menu with friends. This is a one-hour class. Menu: Asparagus and Watercress Soup; Coronation Chicken in Lettuce Cups; Minted New Potato Salad; Summer Pudding Creams cc1505011200

Please have the class code number and date when you register. Reservations are accepted on a first come basis. If you are unable to attend a class, you must notify us 72 hours in advance of the scheduled class time to receive a refund or credit towards another class. Within 72 hours of a class, all cancellations are non-refundable. Unless otherwise noted classes run 2 hours. Wine is included with most evening classes. Adult classes are open to students 16+ years of age. 

MAY 5/2

Saturday

1 p.m.

$50

5/7

Thursday

6 p.m.

$40

Lighten Up, Y’all 

The Magic of Buttermilk 

Virginia Willis

Debbie Moose

A popular Southern food authority and cookbook author, Virginia Willis is also a talented cooking school instructor. Classically trained in France but with Southern roots, she worked as the kitchen director for Martha Stewart and Bobby Flay and is a contributing editor to Southern Living. Virginia joins us with dishes from her highly anticipated new book, Lighten Up, Y’all! Menu: Bacon and Chile-Wrapped Scallops with Lemon Gremolata; Asparagus and Baby Vidalia Onion Salad with Lemon-Tarragon Vinaigrette; Green Beans with New Potatoes and Candied Garlic; Rack of Lamb with Pecan-Mint Dipping Sauce; Citrus Pudding Cakes cc1505021300

5/3

Sunday

1 – 4 p.m.

Free

Sandra Gutierrez Day at Southern Season

Sandra Gutier rez

Join Chef Sandra Gutierrez, cookbook author and Latin cuisine expert, for a store wide party to celebrate the launch of her new cookbook, Empanadas: The Hand-Held Pies of Latin America. Sandra will be demonstrating a different recipe at the top of each hour and signing cookbooks. 5/4

Menu: Lemon Tart; Angel Food Cake and Chocolate Chess Pie cc1505041700

$50

Cinco de Mayo  Sandra Gutier rez

Who better to teach a class on this festive day than Sandra Gutierrez? Join Sandra, local author and nationally renowned expert of Latin American cuisine, as she launches her newest cookbook, Empanadas: The Hand-Held Pies of Latin America with a menu fit for a party! From appetizer to dessert, these empanadas will surprise and enamor your palate! There will be a book signing after class. Menu: Corn and Spanish Smoked Paprika Turnovers; Chorizo and Potato Pies with Tomatillo Salsa; Tomatillo Salsa; The Best Salad to Serve with Empanadas; Caramel and Apple Pies cc1505051800

5/6

Wednesday

Indian Cooking Caitlin Burke

5 p.m.

Friday

12 p.m.

$30

Learn at Lunch: Simple Salmon  Susan Hearn

Searching for some new ways to cook delicious and healthy salmon? Join Chef Susan Hearn to learn (and taste) new recipes and cooking methods you can share with family and friends. This is a one-hour class. Menu: White Asparagus Soup; Apple Horseradish Glazed Salmon; Spring Risotto with Garlic, Leeks, Fava Beans, and Manchego Cheese; Individual Raspberry Filled Molten Chocolate Cakes cc1505081200

Saturday

2 – 5 p.m.

Free

Bring the kids to Southern Season so they can decorate a special cookie just for Mom!

When baking, do you ever wonder when to use pastry flour and when to use all-purpose flour? When should ingredients be creamed? Promising to de-mystify baking at a basic level, Gwen will discuss ingredients, tools and techniques and demonstrate three basic recipes that you can build on to become a successful baker. This is a hands-on class. 6 p.m.

5/8

Mother’s Day Cookie Decorating on the Main Floor

5 Gwen Cummings Maller

Tuesday

Menu: Joe’s Blue Cheese Dressing; Faux Fryers (chicken wings); Creamy Vegetable Mash; Jan’s Buttermilk Pound Cake with Lavender Ice Cream cc1505071800

5/9

Monday 5 p.m. $45

Basics of Baking II

5/5

Do you love buttermilk? Join Debbie Moose, freelance writer and author of Buttermilk: A Savor the South Cookbook, as she makes a variety of tantalizing recipes using the magic of buttermilk. Buttermilk can do so many things- a flavor, a leavening booster, a tenderizer, it truly is magic!

$45

Do you love Indian food but find the ingredients and cooking techniques intimidating? Join Cooking School Instructor Caitlin Burke, for this hands-on introduction to the tastes and cooking techniques of Indian food.

5/9

Saturday

5 p.m.

$40

Food of México: Seafood from Coast to Coast  Marcelo Villasuso

Seafood is Mexican cuisine’s best-kept secret and the eclectic dishes made with it–striking a perfect balance between acidity and spiciness–are one of the main foundations of Mexican food. Join food and travel expert Marcelo Villasuso as he takes attendees on a culinary tour from coast to coast. Menu: Pescado a la vainilla (fresh white fish with vanilla, delicate tomatillo sauce, fried capers and caramelized spring onions); Aguachile Nayarita (shrimp in lime marinade, cucumber, serrano chile and garnished with spicy “Huichol” salsa); Vuelve a la vida (Seafood cocktail with shrimp, octopus and clams, in citrus-tomato juice, avocado chunks, red onion, cilantro, olive oil and habanero sauce); Orejas con cajeta (Elephant ears with Mexican caramel goat milk) cc1505091700

5/10

Sunday

2 p.m.

$45

Mother’s Day: Cooking in Parchment  Lucindy Willis

Parchment cooking involves wrapping a parcel of food, usually fish or chicken with vegetables, in parchment paper and baking it. It is healthy cooking since the food steams inside the parchment. Results include tender meat and vegetables, flavored with whatever herbs, spices or sauces you’ve included. Although this is not a hands-on class, participants will be able to practice parchment folding. Menu: Catfish in Papillote with Creole Cream Sauce and Crab; Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken; Stacked Vegetables in Papillote; Chocolate Dipped Strawberry with Shortbread Cookie cc1505101400

Menu: Potato-Pea Croquettes with Tomato Curry; Sweet and Sour Chickpeas; Cashew Chicken with Cilantro Sauce; Cabbage-cucumber Slaw with Roasted Peanuts; Strawberry Lassi cc1505061700

To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.

MAY 5/11

Monday

6 p.m.

$45

5/16

Mrs. Wheelbarrow’s Practical Pantry 

Saturday

1 p.m.

$50

Nick Malgieri’s Pastry 

Cathy Bar row

Nick Malgieri

Join author and canning expert Cathy Barrow for a strawberry festival. You’ll learn the secrets to making strawberry jam as well as other fun recipes. The author of Mrs. Wheelbarrow’s Practical Pantry and the food blog Mrs. Wheelbarrow’s Kitchen, she writes the “Canning Class” column in the Washington Post’s food section and has written for the Garden and Gun, Southern Living, and NPR, among others.

Menu: Apple, Bacon, and Gruyere Quiche; Summery Tomato Tart; Chocolate Raspberry Tart; French Apple Pie; Moravian Citron Tarts (A historic North Carolina recipe) cc1505161300

Menu: No Pectin, No Fail Strawberry Jam; Water Bath Canning; Strawberry Jam Barbecue Sauce with Pork Sliders; Mini Jam Tarts cc1505111800

5/17

5/11

Monday

4:30 – 5:30 p.m.

Free

Book Signing: Mrs. Wheelbarrow’s Practical Pantry  Cathy Bar row

Before her class in the Cooking School, come meet author and canning expert Cathy Barrow and have her sign the fantastic new book that will be your new go-to guide for canning and preserving!

5/12

Tuesday

6 p.m.

$40

FOP (fear of pastry) got you down? Learn some easy and foolproof techniques for mixing, handling, and rolling different types of dough that will make FOP a thing of the past. Pie and tart recipes, both savory and sweet, from Nick’s latest book are perfect all year long.

Sunday

2 p.m.

$50

Nick Malgieri’s Chocolate  Nick Malgieri

Everyone loves chocolate and here are half a dozen new ways to get excited by it! Famed master baker Nick Malgieri returns to lead you as you discover delicious and fun new things to create with chocolate. Menu: Total Heaven Chocolate Almond Cake; Chocolate Custard Pie in a Cookie Dough Crust with Meringue; Salted Cashew Caramel and Chocolate Tartlets; Chocolate Rum Cake; Chocolate Shortbread with Chocolate Hazelnut Butter Filling. cc1505171400

5/18

Monday

6 p.m.

$45

Summer Tailgate 

Late Spring Farm Dinner 

Amanda Fisher

Jamie DeMent and Richard Holcomb

Pack up a picnic and enjoy a day out with family and friends! This easy and delicious menu is quick to make and easy to transport and serve. Amanda Fisher of Chapel Hill’s The Blakemere Company will show you how!

Menu: Leek and Gruyere Tartlets; Sweet Tea Marinated Chicken; Tailgate Corn and Black Bean Salad; Potato Kabobs with Yogurt Garlic Sauce; Mason Jar Trifles cc1505121800

5/13

Wednesday

5 p.m.

$45

Early Summer Stars: Peas, Snapper and Strawberries Kim Calaway

Join Cooking School Lead Kim Calaway to welcome the special foods of early summer. You’ll learn new recipes for family fare or entertaining in this hands-on class. Menu: Spring Pea Bruschetta with Crab and Charred Spring Onion Relish, Carolina Snapper with Grits and Tarragon Onion Cream, Strawberry Pavlova cc1505131700

5/14

Thursday

6 p.m.

$45

Heritage Meats From Joyce Farms  Nate Morgan

Join Joyce Farms Corporate Chef Nate Morgan as he discusses and demonstrates basic butchery of poultry, how poultry is raised and processed, and the difference between the commodity poultry industry and pasture-centered programs like that of Joyce Farms. After this enlightening evening of fun and learning you’ll walk away with recipes and techniques that your family and friends will envy for years to come. Menu: Moroccan style Frenched Midjoint Chicken Wing (Semi-boneless chicken wings with preserved lemon and olives, for a savory take on an appetizer classic); Rosemary-Garlic Roasted Poulet Rouge Fermier with Natural Jus and seasonal vegetable: Boneless Roulade of Pintade Fermier stuffed with Sorghum-fruit Compote, served with Rice and Seasonal Vegetable cc1505141800

North Carolina farmers and entrepreneurs Jamie and Richard, owners of Coon Rock Farm, Bella Bean Organics, Heirloom Provisions and Piedmont Restaurant, bring the bounty of their farm to the class. Join them as they create a late spring dinner you can enjoy and then make at home to share with friends and family. Menu: New Potatoes with Fresh Herb Butter; Arugula and Strawberry Salad with Virginia Maple Syrup Dressing; Sautéed Sugar Snap Peas with Bacon and Diced Green Onions; Green Garlic Soup; Pan Fried Pork Chops with Garlic Sage Pesto; Strawberry Cream Tart cc1505181800

5/19

Tuesday

6 p.m.

$45

Let Them Eat Cake  Gesine Bullock-Prado

Renowned Vermont-based baker Gesine Bullock-Prado is not about limiting anyone when it come to dessert so she has now made her drool-worthy creations accessible to all with gluten-free and other healthy variations. In this class she’ll be sharing recipes from her new book, Let Them Eat Cake. With her trademark wit and enthusiasm for the world of confections and baking, she’ll show how to create some of her famous cakes as well as secrets to making three alternative healthier versions. Don’t miss this chance to learn from one of the country’s top bakers!

Menu: Gateau St. Swanare, with multiple recipes in one cake: Puff pastry, Choux, Pastry Cream. cc1505191800

5/20

Wednesday

12 -2 p.m.

Free

Book Signing: Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations  Gesine Bullock-Prado

In this visually sumptuous new book, the author of Bake it Like You Mean It presents 80-plus classic recipes in all their extravagant glory, as well as the secrets to making three alternative versions of each one: vegan, gluten-free, and healthy. Gesine’s latest book will delight her fans and prove that no matter your preferences, you can always have your cake and eat it, too!



MAY/JUNE 5/20

Wednesday

6 p.m.

$40

5/30

Cocktails: All Spirits!  Gar y Crunkleton

Gary, from the famed Chapel Hill watering hole that bears his last name, will show you the fundamentals in a cocktail from each of the basic spirits: Vodka, Gin, Rum, Tequila, Bourbon and Scotch – six cocktails in all! Menu: Light snacks will be paired with each cocktail.

5/21

Thursday

6 p.m.

cc1505201800

$50

Cooking from the Spring Farmer’s Market  Ben and Karen Barker

We are again honored to welcome Chefs Ben and Karen Barker, who left a legacy in Durham with the late and great Magnolia Grill. Both chefs are James Beard Award-winners and in 2012 received the Lifetime Achievement Award from the Southern Foodways Alliance. Join the Barkers as they present a wonderful spring menu with great food, wine and friends. Menu: A selection of seasonal dishes to be determined by the Barkers cc1505201800

5/23

Saturday

5 p.m.

Cooking With Wine Amanda Fisher

$40

Join Amanda Fisher and learn how to use wine in your cooking, from everyday dinners to meals worthy of celebrations! We will explore French classics and Amanda’s own twists on her favorite wine-based recipes. There will also be wine pairings from Southern Season’s fabulous wine section.

Menu: Champagne Shrimp and Scallop Flambé; Chicken in Rose Wine Reduction with Blakemere Clotted Cream; Pork Tenderloin Escallops with Apples and Prosecco; Brandied Brussels Sprouts with Dried Cherries and Pine Nuts; Grapes in Port Wine Gelee cc1505231700

5/26

Tuesday

5 p.m.

5 Cooking School Staf f

$45

Southern Cornbread

Menu: Outer Banks Hushpuppies with Caramelized Onion: Southern Cornbread with Pork Carnitas; Brunch Spoon Bread (Northern) with Shrimp and Lemon Cream; Cornbread Panzanella Salad with Black-Eyed Peas; Buttermilk Pie with a Cornmeal Crust cc1505261700

Wednesday

Pasta Fresca

11 a.m.

$35

5 p.m.

Scott Conar y

Carrboro Coffee Roasters is a premier farmer-direct artisan roaster that has drawn international attention and acclaim with their expertise and emphasis on quality and relationships at coffee origins. Join Scott, President of Carrboro Coffee, to learn the path their direct relationship coffee takes to reach your cup, best practices for preparation, and how good your coffee can taste. Menu: A selection of Carrboro Coffee Direct Relationship Coffees, Greek Yogurt, Fruit and Granola Parfait, Spinach Potato Frittata, Whole Wheat Toast with Big Spoon Roasters Espresso Nut Butter made with Carrboro Red Sunset Espresso and Chocolate Carrboro Coffee Brownies. cc1505301100

5/30

Saturday

$45

6 p.m.

$50

A Fresh Taste of Early Summer  Sheri Castle

Warm weather yields farmers’ market baskets brimming with the bounty of the season. Join popular chef and cookbook author Sheri Castle as she teaches you to prepare a sumptuous meal with the best the early summer has to offer. Menu: Garden Pea and Parmesan Dip; Asparagus and New Potato Lasagna; Poached Salmon on Spring Vegetable Salad with Green Goddess Dressing; Chilled Strawberry Soup with Key Lime Shortbread cc1505301700

6/1

Monday

Biscuits I

5 p.m.

$35

Cooking School Staf f

Menu: Biscuits Two Ways (rolled and Drop); Homemade Jam; Sausage Gravy; Creamy Grits; Fruit Salad. cc1506021700

6/3

Wednesday

Knife Skills

Some prefer cornbread a little soft and sweet, and others prefer it crusty and savory. Join the cooking school staff for an exploration of both types. You can be the judge of which types reigns supreme in your house.

5/27

Saturday

Coffee with Scott Conary of Carrboro Coffee 

5 p.m.

1 5

$50

Brian Adornetto

6/4

Thursday

6 p.m.

cc1506031700

$45

The Foods of Chile  Sandra Gutier rez

Cooking School Staf f

Pasta fresca (fresh pasta) is both gratifying to make and wonderful to eat. Under the guidance of the Cooking School staff you will learn to make three types of pasta: fettuccine, ravioli and spaghetti. Each will be served with a homemade sauce. Menu: Fettuccine with Prosciutto and Spring Peas; Spinach Ravioli Stuffed with Herb Cheese; Spaghetti with Pesto cc1505271700

Each Latin American country has its own distinctive cuisine. The food of Chile has a clear German and Eastern European influence intermixed with indigenous flavors of the area. Join Latin American expert and cookbook author Sandra Gutierrez as she demystifies the succulent foods of Chile. Learn to make the most famous empanadas found in Sandra’s new cookbook Empanadas: The Hand-Held Pies of Latin America. Sandra’s classes are filled with historical and fun trivia, and succulent food! Menu: Beef, Olive, and Raisin Empanadas (de Pino); Chilean Pepper Salsa; Traditional Tomato Salad; Brown Rice with Red Wine, Pine Nuts, and Currants Apple Cake (kuchen) cc1506041800

To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.

JUNE 6/6

Saturday

1 p.m.

$50

Bread Revolution: Sprouted Grain Flour Breads are the Next Frontier  Peter Reinhart

Sprouted flour is, according to Peter Reinhart, the next big frontier in baking, partly because it is the most nutritious form of whole grain but, even more importantly, because it tastes better than any other version of whole grain bread. It fulfills what Reinhart calls the “Baker’s Mission,” by evoking the full potential of flavor trapped in the grain. In this class he will share five formulas from his latest book that explain this new frontier and demonstrate methods that can be used to make dozens of delicious variations. Peter is the author of ten books, including the winner of the IACP (as well as James Beard Foundation’s) Book of the Year Award for The Bread Baker’s Apprentice. Menu: Beef, Sprouted Whole Wheat Master Loaf; Sprouted Buttermilk Pancakes; Sprouted Corn Bread; Sprouted Fruited Focaccia; and Sprouted “Struan” Multi-Grain Bread cc1506061300

6/6 Saturday

4 - 5 p.m.

Free

Book Signing: Bread Revolution: World Class Baking with Sprouted and Whole Grains  Peter Reinhart

After his class in the Cooking School, come meet awardwinning author and master baker Peter Reinhart and have him sign your copy his latest book! 6/7

Sunday

2 p.m.

5 Masa Tsujimura

$50

Sushi

6/8

Monday

2 - 3 p.m.

Free

Book Signing: Top Your Pizza  Elana Iaciofano

Before her class in the Cooking School, come meet author and pizza expert Elana Iaciofano and have her sign the fantastic new book she wrote for Colavita Olive Oil. 6/8

Monday

6 p.m.

$35

Pizza From the Expert  Elana Iaciofano

You won’t be making any plain boring pepperoni pizzas in this class. Instead, expert Elana will be sharing her passion for preparing healthy, seasonal pizza recipes. The author of Top Your Pizza for Colavita Olive Oil, Elana will open your eyes to a whole new world of pizza possibilities. Menu: Marinated Strawberry and Watermelon Salad on a Bed of Spinach with Goat Cheese and Pistachios; A trio of Pizzas: Marinated Strawberries (in balsamic vinegar) with Spinach, Crispy Pancetta and Goat Cheese; Shaved Zucchini with Ricotta Salata Cheese and Fresh Herbs; Sugar Pea and Parsley Pesto (made with pistachios) and Fresh Ricotta Cheese cc1506081800

6/9

Tuesday

6 p.m.

$40

Gluten-Free Desserts  Joe Parker

Joe Parker is the Chief Baking Officer of JP’s Pastry, which is a dedicated Gluten-Free (GF) bakery in Raleigh. He attended the San Francisco Baking Institute and Johnson and Wales to master gluten-free baking. Join the team from JP’s Pastry to learn new skills and techniques to help you achieve undetectable and delicious gluten-free desserts. Menu: Lemon Bianca Torta; Cookies ‘n Creme Bar; Strawberry Almond Cupcake ; a Light Gluten-Free Salad will also be served. cc1506091800

6/11

Thursday

6 p.m.

$40

Italian  Yvonne Hof fman

Chef Yvonne Hoffman went to school in the Emilia-Romagna region of Italy. Join her as she discusses and shares the food and culture of this region including, of course, such favorites as Prosciutto, Balsamic vinegar, Parmesan cheese, and many others.

Menu: Bianco Pizza (Thin pizza with ricotta and spinach topped with arugula, prosciutto and figs tossed in a balsamic dressing); Taliatelle Alla Bolognese (Meat ragu with tomatoes); Pettine Scottato con una purea di Patate Dolce (Seared scallop with sweet potato puree); Fragoline Al Balsamico con Mascarpone Crostini (Strawberries with balsamic vinegar on mascarpone crostini) cc1506111800

6/12

Friday

12 p.m.

$30

Learn at Lunch: Brunch Made Easy  Lisa Piper from the Small Street B&B

Located in Pittsboro, N.C., Small Street B&B Cafe serves breakfast and lunch using all the farmers and seasonal ingredients they can to make a fresh and changing menu every day. You’ll learn some of their secrets to creating a fresh and sumptuous brunch. This is a one-hour class. Menu: Lemon Ricotta Hotcakes; Green Onion and Mushroom Quiche with Hickory Grove Cheese From Chapel Hill Creamery; Side Salad with Mixed Greens, Local Blueberries, and Pecans; Strawberry Scones cc1506121200

6/13

Saturday

1 p.m.

$45

The New Southern Table: Flavorful, Local, and Good For You!  Lee Newlin

New Southern cuisine is light and healthy, ditching the deep-fried, sugar laden and heavy stuff. Incorporating the freshest organic produce, Lee creates a new take on traditional recipes using smart seasonings and healthful ingredients. All of the recipes will highlight a healthier twist to Southern Cooking that will leave you satisfied. Menu: Haymakers Punch, Confetti Sweet Pepper Corn Cakes with Roasted Heirloom Tomato Jam (GF), Camilla’s Southern Style Creamy Lady Pea Salad with arugula, Classic Southern Strawberry Shortcakes with organic berries and velvety coconut cream topping(GF) cc1506131300

Did you know?

Class-goers receive a 10% coupon to shop the retail store after class, or the next day. Classes are approximately two hours in length unless otherwise indicated. Also if you are a frequent guest ask about our Chef’s Club Cards.



JUNE 6/14

Sunday

2 p.m.

6/18

$45

Thursday

6 p.m.

$40

Creole Soul Picnic 

Wine Dinner: Taste of North Carolina

Mel Melton

Caitlin Burke and Elizabeth Cooper

In New Orleans and the bayou country, the summers are sweltering. On Sunday afternoons back before AC came along, many families and friends headed to the lake, beach or riverbank to catch a breeze, fish, and enjoy the summer bounty of food. This menu is inspired by those long ago occasions.

Early summer in the South brings a bounty of wonderful weather and foods. Join Cooking School Instructor Caitlin Burke and Wine Manager, Elizabeth Cooper, for this celebration of early summer in the North Carolina and learn to create a complete meal using the season’s harvest.

Menu: Creole Caviar Stuffed Tomato (spicy eggplant dip with garlic, onions, peppers, and creole seasoning, served chilled in a ripe tomato); Okra Soup with Grilled Corn and Creole Cream Cheese; Grilled red fish on a bed of butter beans, topped with scotch bonnet pepper piccalilli; Blackberry Shortcake with Vanilla Ice Cream; Lagniappe (a little something extra, served to guests- white sangria) cc1506141400

Menu: Spring pea soup; Biscuits with Smoked Goat Cheese and Red Onion Jam; Cider-Braised Pork Shoulder; Mustard Seed Mashed Potatoes; Slaw with HoneyCitrus Vinaigrette; Strawberry Ice Cream cc1506181800

6/15

Susan Hearn

Monday

Ramen Noodles Susan Hearn

5 p.m.

$45

If you are thinking of the dried ramen noodles from the package, think again! Join Chef Susan Hearn to learn how to make homemade ramen noodles and then use them in several delicious and versatile recipes. Menu: Asian Crunchy Slaw with Toasted Almonds and a Ginger Sesame Vinaigrette; Pho Vietnamese Noodle Soup with Shrimp; Pork Chow Mein with Crunchy Ramen Noodles, Ground Pork, Mung Bean Sprouts, and Vegetables; Bourbon Honey Ice Cream with Brown Butter Ramen Crumble cc1506151700

6/16

Tuesday

6 p.m.

$45

Vegetable Heaven  Brendan Cox – Oakleaf

Acclaimed chef Brendon, from Oakleaf in Pittsboro, N.C., is an expert at serving creative seasonal cuisine. Join him on this trip to his “Vegetable Heaven” made delicious and entertaining with his skill as a chef, educator and storyteller. Menu: Fresh Mozzarella, Pistachio Sauce, Local Peaches, Fig Gastrique, Greens and Grilled Onion; Risotto of Peas, Garden Basil and Goat Cheese; Once A Year Potato Puree; Strawberry-Rhubarb Cobbler, Balsamic Ice Cream cc1506161800

6/17

Wednesday

6 p.m.

$45

Beer Basics  Kathlene Revie

Do you want to learn about classic beer styles and the food that pair best as well as gain an understanding of the basic beer geek-speak, such as fermentation and bottle conditioning? Join Kathlene, Wine Department staff member and beer aficionado for this fun and educational class. Each attendee will get a beer glass set from Spiegelau ($50 value). Menu: A selection of five beers will be tasted and a selection of snacks will be paired with them. cc1506171800

GIVE THE GIFT OF CLASS! Aspiring chef or passionate food-lover on your gift list? We can help. Give them the memorable experience of a class in our famed cooking school. And if you’re not sure which class they would prefer, the solution is simple: a Southern Season Gift Card. Let them decide which class suits their interests the most. Gift Cards can also be used for purchases in our stores or restaurants and they never expire.

6/19

Friday

12 p.m.

$30

Learn At Lunch: Summer Porch Suppers  Are you dreaming of a summer porch supper with friends and family? Join Chef Susan Hearn in a one-hour class for this new and delicious approach to a southern summer pleasure. Menu: Chunky Tomato and Fruit Gazpacho; Simple Green Salad with Cucumber Herb Creamy Vinaigrette; Baked Chicken and Sausage Creole Casserole; Strawberry Rhubarb Crisp with Vanilla Bean Ice Cream cc1506191200

6/20

Saturday

10 a.m.

$35

Coffee Extraction: How to Make Great Coffee at Home  Lemuel Butler of Counter Culture Cof fee

Join Lemuel Butler of Counter Culture Coffee to explore the relationship between coffee processing, coffee roasting and coffee extraction, but more importantly how to make coffee taste great. During the class you will have the chance to learn about different brewing methods and give you the opportunity to work in groups with various pour-over devices and a home espresso machine. Menu: A selection of four different Counter Culture Coffees with two different milks; Strawberry Pancakes with Maple Syrup, Breakfast Sausage and Fruit Salad cc1506201000

6/20

Saturday

2 – 5 p.m.

Free

Father’s Day Cookie Decorating on the Main Floor

Bring the kids to Southern Season so they can decorate a special cookie just for Dad! 6/20

Saturday

5 p.m.

$40

Food of México: Hip Tacos Part II  Marcelo Villasuso

The success in a taco is not to fill it with “cliche” Mexican ingredients, it is about finding the right balance between vegetables, fruits and proteins respecting their own textures and flavors. The mouth-watering salsa used and the quality of the tortilla are as important as the taco itself. Marcelo Villasuso, food and travel expert, will share experiences and explain why tacos are not just a dish, rather a way of eating. Menu: Shots de queso al tequila y chipotle (Chipotle-tequila cheese broth shots!); Tacos de camaron al tequila y chipotle (Shrimp tacos with tequila, chipotle, onions and cilantro over a soft corn tortilla); Tacos al pastor (pork with adobo, pineapple over a soft corn tortilla paired with a spicy salsa of chile morita); Burrito de carne asada (steak burrito with beans, avocado, garnished with cilantro and onions and paired with a serrano chile aioli over a flour tortilla) cc1506201700

To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.

JUNE 6/21

Sunday

1 – 4 p.m.

Free

6/27

Father’s Day Beer Tasting

Celebrate Father’s Day at Southern Season. Bring Dad for a free beer tasting in the Southern Season Cooking School. Taste a new styles of beer from breweries both local and afar. 6/22

Monday

6 p.m.

$40

Main Dish Salads  Ellen Clevenger-Firley

As the weather gets warmer a fresh crisp dinner salad can be the answer for a weeknight meal or easy entertaining. Join Cooking School Manager Ellen Clevenger-Firley for some new ideas to keep your dinner fresh and healthy. Menu: Salad Nicoise with Seared Tuna; Roasted Vegetable Salad with Honey Dressing; Panzanella with Chickpeas; Grilled Chicken and Strawberry Salad Wraps cc1506221800

6/23

Tuesday

6 p.m.

$45

Terrapin Cove Fish Camp Dinner  Lucindy Willis

For this class, popular Chef Lucindy returns to her Louisiana roots with a down-home catfish fry and all the fixin’s. Learn three seafood sauces, the art of light and fluffy hushpuppies, and of course, tips on frying catfish, as well as an update on two traditional sides. For dessert, you’ll dine on homemade Moon Pies—nostalgic cookie-like treats that are Mardi Gras indulgences and convenience store staples. Feel free to bring your own icy cold RC Cola. Menu: Kicked-Up Cocktail Sauce; Chipotle Tartar Sauce; Yancey House Remoulade; Lucindy’s Fried Catfish; Tang y Coleslaw With Corn and Honey-Lime Vinaigrette; Husband Pleasin’ Beans, Hush Puppies; Homemade Moon Pie cc1506231800

6/24

Wednesday

6 p.m.

$50

3 Jason Tesauro, Barboursville Vineyards Art of Blending

Instead of just tasting great wine, why not try to make your own? In this class you’ll get to see a little of what it’s like to be an actual winemaker. Sommelier Jason from Barboursville Vineyards, Virginia’s most honored winery, brings his laboratory to class to let attendees blend, bottle and imbibe their own personal cuvée. You’ll get to taste a Wine Spectator 90+ point blend and play with beakers, pipettes and graduated cylinders as you attempt to assemble your own meritage. Jason promises laughs and great wine and each student leaves with their own Bordeaux-style blend. Menu: A light snack will be served.

6/25

Thursday

6 p.m.

cc1506181800

Saturday

11 a.m.

$45

Shop the Market  Caitlin Burke

Summer farmers’ markets are a celebration of the senses—the aromas, the colors, the flavors… the list goes on and on. Instructor Caitlin Burke will guide you through an adventure to the famers’ market where you will purchase fresh summer produce for a fresh summer meal. The class will meet in the Cooking School, walk to the Chapel Hill Farmers’ Market and return to the Cooking School and have a hands-on experience creating a sumptuous and spontaneous meal. No formal recipes will be provided.

cc1506271100

6/27

Saturday

5 p.m.

Spatchcocked Grilling Susan Hearn

$45

Spatchcocked grilling is when poultry or game has been prepared for grilling by removing the backbone of the bird and flattening out before cooking. Join Chef Susan Hearn in this hands-on class to learn about this new method of preparing your meat for grilling to get the tender delicious results you have always wanted. Menu: Grilled Romaine, Leek, and Grapefruit Salad; Spatchcocked Chicken with a Lemon Rosemary Marinade cooked on the Grill; Roasted Succotash with Quinoa, Corn, Edamame, Sun Dried Tomatoes, and Peppers; Grilled Banana Bread with Cream Cheese Ice Cream and Toasted Walnuts cc1506271700

6/29

Monday

5 p.m.

$40

Easy Glamorous Summer Dining Susan Hearn

In the summertime, living and eating outside is easy. Join Chef Susan Hearn for this summertime approach to outdoor entertaining and dining. In this hands-on class you’ll try new recipes to impress your friends and family next time you entertain. Menu: Cucumber Wrapped Salad with Mixed Greens, Toasted Almonds, and a Pineapple Ginger Vinaigrette; Chicken Saltimbocca with White Wine and Butter Pan Sauce; Garlic Roasted Red Potatoes; Lemon Blueberry Cheesecake Parfaits cc1506291700

BARBECUE FESTIVAL | JUNE 1 - 14 Regardless of its many styles, everyone knows barbecue is king in the South. Join us for a two-week celebration of this culinary art form and enjoy in-store demonstrations and samplings, barbecue in the deli, and tastings from the widest selection of sauces available anywhere.

$50

Cool Dishes for Hot Summer Days  Sheri Castle

Beat the heat with some refreshing and fun culinary creations. Join popular chef and cookbook author Sheri Castle as she teaches some perfect recipes for summer that use the best of what the season has to offer. Menu: Goat Cheese Panna Cotta with Fresh Tomato Salad; Shrimp BLTs; Summer Bean Salad with Creamy Lemon Dressing; Watermelon and Ricotta Salata with Fresh Herbs; Ginger Mascarpone Icebox Cake cc1506251800



Fridays Uncorked is a great way to start the weekend. Every Friday between 5 and 8 p.m. enjoy a selection of wines guided by our passionate wine experts, as well as select cheeses from our cheesemonger and other treats found in our store. This is an enriching way to expand your wine knowledge while mingling with friends. Plus all wines featured are 20% off! Come anytime between 5 and 8 p.m. Register at the Wine Bar or for more information, call (919) 913-1205.

April

4/3 Friday 5-8 p.m. $15

Easter and Rosé From Around the World

Come taste perfect pairings for your Easter celebration as well as celebrate the versatility of rosé wines. 4/10 Friday 5-8 p.m. $15

Rare Grape Varieties From Around The World

Did you know over 1,300 different varietes of grapes are used to produce wine somewhere in the world? Join us as we taste rare and uncommon varieties from around the globe and discover something new! 4/17 Friday 5-8 p.m. $15

Wines from Coffee Producing Countries

In culmination of our Coffee Expo, we will journey to the Southern Hemisphere and feature wines from countries that produce not only incredible wine and beer; but amazing coffee! 4/24 Friday 5-8 p.m. $15

Wine, Beer and Cheese, What Could be Better?

As a tie in to our Wine and Cheese Festival, enjoy the splendor of artisanal cheeses and paired libations.

May

June

5/1 Friday 5-8 p.m. $15

6/5 Friday 5-8 p.m. $15

Discover some of the best values around and taste varietals with a wealth of history from this small area.

Organic/biodynamic and sustainablyproduced wines are a growing segment in the industry. Not only are they good for the earth, they can be exceptionally tasty.

Southern Italy

5/8 Friday 5-8 p.m. $15

Mother’s Day Wines

Bubbles, beers and graduation celebration! Commemorate the commencement and celebrate Mom with a wealth of wines/beers and treats for Mother’s Day and Graduation. 5/15 Friday 5-8 p.m. $15

Wine, Beer and Chocolates

As part of our Chocolate Event, we’ll be enjoying wine and beer made with chocolate, with chocolate aromatics or chocolate in the flavor profile.

World Environment Day

6/12 Friday 5-8 p.m. $15

Australia and New Zealand

Start your world traveling without leaving Southern Season! We’ll begin our journey in lands down under where some excellent wines are produced! 6/19 Friday 5-8 p.m. $15

Father’s Day

What better way to honor dad than with some fantastic cocktails, beers and aperitifs (wine and beer based!).

5/22 Friday 5-8 p.m. $15

6/26 Friday 5-8 p.m. $15

The Romans were responsible for cultivation of many of Europe’s nowfamous vineyards. Taste wines steeped in history from Portugal, Spain, France, Germany, and Italy.

Old world wines are from the traditional wine-growing areas of Europe and the Middle East while new world wines consist of those from places including Argentina, Australia, Chile, New Zealand, South Africa and the United States. Compare, contrast and learn what makes the two worlds differ and shine in their own ways.

The Roman Empire

5/29 Friday 5-8 p.m. $15

Backyard Barbecue

Summertime cookouts were made for good company, good food and, of course, good beverages. Join us and taste some perfect wines and beers for your warm weather festivities.

Old World, New World

201 S. Estes Drive, Chapel Hill, NC 27514 • www.southernseason.com/cooking-school/chapelhill