find this recipe on page 8

Transcription

Featured Recipe:
ROASTED CHICKEN
+ BLUE CHEESE
SALAD
A
PR
IL
-
JU
NE
20
16
find this recipe
on page 8
C
P
HA
EL
H
I
LL
|
APRIL
4/2
Saturday
5 p.m.
$45
LOWCOUNTRY SPRING MENU 
4/7
Thursday
6 p.m.
$50
ITALIAN PRIMAVERA 
Lucindy Willis
Sheri Castle
Menu: Pimento Cheese Profiteroles; New Spring Green
Menu: Herbed Fazzoletti Pasta with Asparagus and
Burrata; Poached Chicken in Herbs; Beet and Potato Salad;
Strawberry Tiramisu Trifles
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The area between Charleston, South Carolina, and the
Georgia border is known as the Lowcountry. Its cuisine,
with Caribbean and African influences, features
ingredients from the coastal plains as well as the
waters of the Atlantic. In this class, Chef Lucindy from
Terrapin Cove Culinary School will help you plan a
spring Lowcountry dinner, ideal for entertaining.
Salad with Crab Stuffed Deviled Eggs; Lucindy’s Take on
Lowcountry Shrimp and Grits; Lemon Crème Brûlée
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4/4
Monday
SCONES 
6 p.m.
$45
Menu: English Scones– Cheese and Onion Puff; American
Scone– Peach and Bourbon Shortcakes; Irish Potato
Scones– Corned Beef Breakfast Pot Pie
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6 p.m.
Saturday
1 p.m. $55
Nick Malgieri
Three scone recipes with a common heritage are the
centerpiece of this class with Amanda Fisher. Learn
the basic method for each, then transform them into
new and versatile dishes!
Tuesday
4/9
AUTHENTIC ITALIAN BAKING 
Amanda Fisher
4/5
Lush green herbs, delicate pasta, creamy cheese,
and juicy berries –these are some of the flavors and
ingredients that star in Italian dishes in the early
spring. Sheri Castle will share her passion for Italianinspired cuisine through this brightly flavored,
beautiful seasonal menu.
$50
POISSON PROVENCAL 
Shellie Kark
Join Chef Shellie of KitchenCUE, a series of interactive
cooking DVDs, as she prepares fish with a French flair.
You’ll learn multiple preparations incorporating the
flavors of Provence and the Mediterranean for a perfect
spring meal.
Italy abounds in many savory baked specialties as well
as sweet ones. Join famed baker Nick for a taste of the
famous Sicilian Timballo, a focaccia from Puglia, and
some brand new sweets recipes, including easy-to-make
crisp amaretti.
Menu: Focaccia alla Pugliese (thick crusted focaccia baked
in a cake pan with an onion and olive topping); Timballo
alla Regaleal (a deep pie filled with perciatelli pasta dressed
with meat sauce, cured meats, and cheeses); Erbazzone
(spinach or Swiss chard frittata from Emilia Romagna);
Torta di mele alla Romana/Spuma al Mascarpone (Roman
apple and almond tart served with a mascarpone mousse);
Ciambella Veneziana (Venetian chocolate cake scented with
olive oil and spices); Amaretti cc1604091300
Menu: Shrimp Mousseline with Grated Tomato, Sherry
Vinaigrette; Bouillabaisse with Saffron, Mussels and
Shrimp; Spring Greens with Brandade Crouton and
Hazelnuts Madeleines cc1604051800
4/6
Wednesday
6 p.m.
$50
TECHNIQUE MYSTIQUE 
Shellie Kark
Chef Shellie will share her approach to preparing
healthful meals perfect for family dinners and
entertaining. This class will cover how to sauté and
braise, as well as make pastry dough for sweet and
savory applications.
Menu: Ratatouille a la Minute; Veal Madeira with Braised
Carrot Puree; Caramelized Apple, Spinach and Gruyere Tart;
Lemon Mascarpone Cream Tart with Raspberries
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COAST TO COAST
Saturday, April 9
Join us at Weathervane for our quarterly
home-grown dining series featuring wines and
seafood from the west coast to our local coast.
Cost is $49 per person. Reservations are required.
Please call (919) 929-9466 to make your
reservation today.
2
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
KIDS IN THE KITCHEN
45
Let us inspire the budding chef in your family
with fun hands-on classes! Ages 8 - 12.
4/2
Saturday
PARENT/ CHILD
PASTA CLASS
11 a.m.
$35
Pasta making can be an easy and
fun family activity! Moms and dads,
bring your kids and together you’ll
learn how to make three tasty pasta
dishes from scratch. Child must be
accompanied by an adult.
Menu: Spaghetti with Roasted Tomato
Marinara; Farfalle with Walnut Pesto;
Chocolate Ravioli with Sweet Ricotta
and Berries
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Saturday
11 a.m.
STRAWBERRIES
Saturday
PICNIC BASKET
11 a.m.
$35
Cooking School Staff
5/7
5/28
$35
Everything’s coming up strawberries
this time of year! Sign the kids up
to join us in the kitchen for some
creative ways to enjoy strawberries.
Menu: Frozen Strawberry Lemonade;
Strawberry Oatmeal Bars; Strawberry
Chicken Salad with Poppy Seed
Dressing; Brownies; Strawberry
Dessert Skewers
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Summer is almost here and
warm weather means picnic time!
In this class your kids will learn
home to make a meal for the whole
family to pack up in a basket and
take to the park.
Menu: Summer Fruit Kabobs with Dip;
Meatloaf Sandwich; Mac-n-Cheese
Bites; Banana Nutella Sushi
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6/4
Saturday
MEXICAN
11 a.m.
Wednesday
5 p.m.
$35
PARENT/CHILD
FATHER’S DAY WITH DAD
Brian Adornetto
Filled with the favorite flavors of
kids and grown kids alike, this
hands-on class is a great way to
discover the fun of cooking together.
Come pick up a few new recipes that
you can take home and create over
and over again. Child must
be accompanied by an adult.
Menu: BLT Salad with Ranch Dressing;
Root Beer Chicken Wings; Jersey Style
Cheese Steaks; Milkshakes
$35
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6/25
Who doesn’t love tacos? In this
fun hands-on class we will learn
to make them as well as some
other tasty Mexican treats.
Saturday
11 a.m.
FAUX SUSHI – FISH FREE!
$35
Menu: Blender Salsa; Chicken Tacos;
Grilled Mexican Corn; Fruit Empanadas
with Chocolate Sauce
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CLASS KEYS: DEMONSTRATION
6/15
Most kids haven’t acquired a taste
for raw seafood but that doesn’t mean
that they can’t enjoy food that is
rolled up and eaten with chopsticks!
Menu: Nutella Banana Sushi Rolls;
Peanut Butter and Fruit Sushi; Sandwich
Rolls; Ranch Cucumber Sushi; Crispy
Rice and Candy Sushi cc1606251100

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
3
CHEF
meets
FA R M E R
4/11 Monday 6 p.m. $45
Piedmont’s Greg Gettles and Coon Rock’s
Jamie DeMent and Richard Holcomb
Piedmont has cultivated a loyal following by creating
an adventurous, seasonal dining experience in the
heart of downtown Durham. Executive Chef Greg
Gettles shines a light on foods harvested and raised in
North Carolina, including those from Hillsborough’s
Coon Rock Farm. Richard Holcomb and Jamie DeMent
began Coon Rock Farm as a sustainable family farm
providing garden crops and pasture-raised antibiotic
and hormone-free chickens, eggs, pigs, sheep and goats.
The farm’s 55 acres is nestled along a bend in the Eno
River just outside Hillsborough.
Menu: Broccoli Soup; Beef Paté Mousse with Quick
Focaccia; Stuffed Pork Roulade with Spring Greens
and Mushrooms; Rhubarb Bread Pudding
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4/17 Sunday 4 p.m. $50
Kim Floresca and Daniel Ryan of [ONE] &
Four Leaf Farm’s Helga and Tim McAller
With impressive résumés that include stints with
such legendary restaurants as Per Se in New York,
The French Laundry in Napa and El Bulli in Spain,
it’s no wonder Chefs Kim Floresca and Daniel Ryan
have turned Chapel Hill’s [ONE] into a top culinary
destination. In fact, The News & Observer named them
Top Restaurant in the Triangle in 2014. For this class,
Kim and Daniel will pair with Helga and Tim MacAller
of Four Leaf Farm in Rougemont. Helga grew up
farming in Denmark and Tim has a botany degree
from Duke; together they have created a farm that is
a leader in sustainable crops and organic practices.
Menu: This menu is subject to change due to seasonal
items and could include Spring Onion Hand Pies with Pea
Shoots; Young Onion; Buttermilk Dressing; Pickled Things;
Fried Oysters; Lettuce Wraps; Chef’s Special Reserved
Pickles; Four Leaf Farms Greens; Handmade Cavatelli;
Smoked Mackerel; Field Green Romesco Sauce, Preserved
Lemon; Lemon; Ricotta; Fruits in Thyme
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4
4/25 Monday 6 p.m. $50
Carolina Inn’s James Clark and
Salty Catch’s Renee and Steven
Join us as we continue our series in which we highlight
the relationship between chef and food. Chef Clark,
who specializes in seafood, will bring Renee Perry and
Steven Goodwin of Salty Catch of Carteret County to
explain what is happening to our seafood industry and
the importance of eating local. Fresh is best!
Menu: This menu will be based on the local catch of the
week and could include soft shell crabs, cobia, drum and/
or sheepshead. Your meal will be designed in a thoughtful
manner by Chef Clark and Salty Catch.
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5/2 Monday 6 p.m. $45
Standard Foods’ Krystle Swenson and
Raleigh City Farms’ James Edwards
Pastry Chef Krystle Swenson recently moved to
Raleigh to join Chef Scott Crawford’s newest success,
Standard Foods. Born and raised in Kaneohe, Hawaii
she worked at Pebble Beach Resorts in California and
then Blackbird in Chicago. Now you can enjoy her
creative temptations on a daily basis.
James Edwards mission at Raleigh City Farms is
to develop new urban farms, farm entrepreneurs
and to strengthen sustainable, healthy food systems.
Fresh produce is sold into the community through
restaurant sales, CSA shares, and on-site farmstand.
Come hear about the collaborative partnership
between a farm and a successful pastry chef.
Menu: Mint Sorbet with Yogurt and Pickled Blueberries;
Lemon Verbena Mousse and Olive Oil Cake with
Strawberries; Chocolate Ganache with Peanut Butter
and Sea Salt
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INTRODUCING: CHEF MEETS FARMER
In this informative new series, we will explore the influential relationship
between farm and restaurant. Many appreciate the time local chefs spend
crafting an exquisite dish, but how many realize the time spent getting to
know the source of their products?
Beginning in April, we will delve into this important bond by pairing a chef and his
or her favorite farmer or producer in these special demonstration classes.
5/16 Monday 6 p.m. $50
Saltbox’s Ricky Moore and
Locals Seafood’s Lin Peterson
Chef Moore’s Saltbox Seafood Joint in Durham
prides itself on food that is “a la minute” fresh! And
that starts with seasonable, sustainable seafood. Join
Chef Moore and Lin Peterson of Raleigh-based Locals
Seafood as we become educated on the preparation and
the journey of food from the N.C. coast to our plates.
Menu: This menu will be based on the local catch of the
6/20 Monday 6 p.m. $45
Standard Food’s Steve Goff and
Border Spring Farm’s Craig Rogers
Steven Goff left an executive chef’s gig at Asheville’s
King James Public House last year to become the
artisan butcher at Chef Scott Crawford’s Standard
Foods in Raleigh. He brings a chef’s sensibility to the
role, informing a wide range of dishes and prepping
meat for take-home cooking at Standard Foods’ artisan
market. He will be joined by Craig Rogers of Border
Springs Farm, who is renowned for the exceptional
lamb raised on his Virginia farm.
week and could include crabs, mahi, shrimp, swordfish,
yellowfin tuna, amber jack, sheepshead, or little neck clams.
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Menu: Lamb Tartare with Fried Egg Aioli; Lamb Ham and
Pea Salad with sunflower Seed Gremolata; Braised Lamb
Neck and Wild Mushroom Rice Porridge with Mustard
5/22 Sunday 4 p.m. $45
Greens and Peanuts; Appalachian Vinegar Pie
Oakleaf ’s Brendan Cox and
Peregrine Farms’ Alex Hitt
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Chef Brendan Cox believes delivering farm-fresh,
sustainably-harvested cuisine starts from the ground
up. The farm-to-chef partnership is the foundation of
Oakleaf. Join Cox and Alex Hitt and learn about the
important relationship between chef and farmer.
6/29 Wednesday 6 p.m. $45
Picnic’s Ben Adams and Wyatt Dickson
and Green Button Farm’s Ryan Butler
In this last class of the spring series, we will take a
look at the relationship between BBQ and hog farmer
Menu: Chilled Cucumber and Buttermilk Soup with Dill
as exemplified by Picnic, a new Durham eatery. The
and Smoked Vidalia; Spring Vegetables “En Salade” with
project brings together the talents of Chef Ben Adams
Crispy Chevre; Roasted North Carolina Sea Bass with
(formerly of Piedmont), Pig Whistle pit master Wyatt
Fennel-Shallot Confiture, Bouillabaisse Jus; Shortbread,
Dickson and Green Button Farms, where Ryan Buter
Strawberry Ice Cream with Rhubarb Caramel
raises heritage pigs in Bahama. Come sample this
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Southern tradition with an upscale twist.
Menu: Bread and Butter Fried Green Tomatoes with
Chevre-Ranch Dipping Sauce; Smoked Tomato Gazpacho
with NC Blue Crab; Green Button Whole Hog BBQ; Red
Cabbage Slaw with a Green Onion Dressing; Buttermilk
Chess Pie with Chantilly Cream
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C
F

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
5
APRIL
4/10
Sunday
2 p.m.
$55
4/14
LEMONS UNLIMITED 
Thursday
6 p.m.
$45
SOUTHERN INDIAN 
Nick Malgieri
Amanda Cushman
Menu: Tarte au Citron a la Cannoise (an easy lemon
tart from a fancy pastry shop in Cannes); East 62nd
Street Lemon Cake (one of Maida Heatter’s most beloved
recipes); Kyra’s Microwave Lemon Curd; Lemon Sablées
(easy and tangy lemon wafer cookies); Semifreddo al
Limone (Italian frozen lemon mousse); Old-Fashioned
Lemon Meringue Pudding.
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Menu: Onion Pakoras with Cilantro Chutney; Hyderabad
Garlic Braised Tomatoes with Chilies; Goan Shrimp in
Toasted Coconut Sauce; Coconut Sesame Rice Pilaf;
Orange Lentil Dahl with Spice Infused Ghee cc1604141800
Lemons are the star ingredient in tangy and delicious
cakes, tarts and cookies, as well as an easy and superb
marmalade. Chef Nick Malgieri will open your eyes to
the many culinary possibilities of this citrus fruit.
4/12
Tuesday
6 p.m.
$45
Jill Nussinow
Jill Nussinow has been teaching people how to eat
a plant-based diet for more than 25 years. She is the
author of four vegan cookbooks: The Veggie Queen,
The New Fast Food, Nutrition CHAMPS and her latest
collection, Vegan Under Pressure. In this class, Jill
will share her broad knowledge of vegetarian and
vegan cooking, demystify ingredients and introduce
pressure cooking.
Menu: Raw Kale Salad; Risotto with Asparagus and Peas;
Black Bean and Quinoa Cakes with Smoky Cashew Crème
Sauce; Spiced Quinoa Pudding with Cranberries and Raisins
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Wednesday
PINOT CAMP
3
6 p.m.
$45
Liz Cooper and Mark Vlossak
Mark Vlossak, owner and winemaker at St. Innocent
Winery in Oregon, and Southern Season’s own Wine
Merchant Liz Cooper will host a mini version of “Pinot
Camp” for us. We will sample Mark’s wines from the
various American Viticultual Areas of Oregon as well
as discuss terroir - what gives them their particular
uniqueness (soil, sun, climate, etc.). This is a wonderful
chance to learn about what makes Oregon’s Pinot Noir
so sought after and coveted!
Menu: Small cheese and charcuteries plates will be
served with the wines
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Special thanks to:
Cooking School is sponsored by:
THE
SIENA
H O T E L
6
4/16
Saturday
12 p.m. and 3 p.m.
BASIC KNIFE SKILLS
EASY VEGAN COOKING: IN AND OUT OF
THE PRESSURE COOKER 
4/13
Explore the wonderful world of Southern Indian
cooking with Chef Amanda Cushman. You will leave
with a better understanding of the spice profile that
makes this food so distinctive and appealing and have
the confidence to experiment at home.
Brian Adornetto
5
$50
Proper knife skills can make all the difference when
cooking. Join Brian Adornetto, a personal chef, food
writer and graduate of the Institute of Culinary
Education in Manhattan, to learn basic cutting and
chopping techniques, how to hold a knife properly and
how to care for and sharpen your knives in this wildly
popular class series. After practicing knife skills, a
snack will be served. Feel free to bring your own
chef’s knife, otherwise, one will be provided.
Menu: A light snack will be provided
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4/18
Monday
6 p.m.
$45
TASTE OF THE TRIANGLE 
Bill Smith of Crook’s Corner
The longtime chef of Crook’s Corner, a James Beard
Foundation “American Classic” restaurant in Chapel
Hill, Bill Smith is known as the go-to expert on
Southern foodways. Come join us as we experience
his stories and the meals Bill has shaped from locally
sourced ingredients and carefully research heirloom
and family recipes.
Menu: Wilted Greens Salad with Duck Confit; Brown
Oyster Stew; Brussel Sprouts and Blue Cheese Salad;
Pineapple Buttermilk Sorbet
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4/19
Tuesday
6 p.m.
$50
LET’S CELEBRATE RHUBARB 
Sheri Castle
Join us to celebrate award-winning food writer Sheri
Castle’s new cookbook! Rhubarb debuts on April 15
from Short Stack Editions, a collectible series of smallformat, single-topic cookbooks focusing on inspiring
ingredients. Who better than Sheri to increase our
knowledge and appreciation of rhubarb through her
fun, creative recipes?
Menu: Zesty Fish Tacos with Rhubarb-Pineapple Salsa;
Pulled Chicken Sliders with Rhubarb-Cherry BBQ Sauce;
Pork Chops with Rhubarb Pan Dressing; Sour Cream
Rhubarb Pie with Ginger-Pecan Streusel
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APRIL
COFFEE EXPO
4/23
Saturday - Sunday, April 23 - 24
Gourmand International named her Empanadas, the
Hand-Held Pies of Latin America the 2016 winner in
its Single Subject category. Come meet Sandra on the
sales floor and help her celebrate her award!
Join us for a weekend-long homage to the coffee
bean. Come learn proper brewing methods from
experts, taste new coffees, sign up for giveaways
and enjoy special offerings at the coffee bar. From
9 a.m. -12 p.m. on Saturday, the 23rd, there will be
special cupping demonstrations in the Cooking
School. In the week before, be sure to stop by the
Coffee Bar and Tasting Station
for other coffee-related
samplings and specials!
Saturday
12 - 2 p.m.
BOOK SIGNING 
FREE
Sandra Gutierrez
4/23
Saturday
5 p.m.
FILIPINO CUISINE
Susan Hearn
$45
5
Filipino cuisine is one of THE hottest food trends and
reflects influences of the foods of Malaysia, Indian,
Spain, China and America, among others. Come join
Susan Hearn for this hands-on experience and learn
how to recreate these richly flavored Filipino dishes.
Menu: Singkamar (Jicama Salad); Lumpia (Egg Roll
with Ground Pork); Lechon Kawali (Filipino Crispy Fried
Pork Belly); Adobo Style Chicken and Rice; Bibingka
(Rice and Coconut Cake Baked in a Banana Leaf)
served with Grilled Pineapple
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4/24
Sunday
PIZZA 201
5
2 p.m.
$45
Caitlin Burke
Now that you understand the basics of making pizza,
it’s time to step it up to impress! Join popular instructor
Caitlin Burke in this fun hands-on class as she schools
you on taking pizza to the next level.
Menu: Grilled Pizza with Pesto and Mushrooms; Focaccia
with Cheese, Grapes and Rosemary; Cast Iron Pizza
Supreme; Nutella and Strawberry Pizza Bites
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4/20
Wednesday
6 p.m.
CEVICHES, AGUACHILES
AND SALPICONES 
4/26
$45
Tuesday
6 p.m.
THE TEX-MEX FILES 
$50
Sandra Gutierrez
Marcelo Villasuso
Ceviches are popular on both coasts of Mexico,
and on each shore their unique recipes are based
on seasonal seafood, fruits and vegetables. For
example, aguachiles are a unique type of ceviche
and a main staple from the west coast. Salpicones
are a way to preserve and cook with vinegar and oil
and are more common on the Gulf of Mexico. Join
Marcelo Villasuso as he guides you through making
these fresh dishes that celebrate the season.
Menu: Aguachile de Chile Manzano con Mango (Shrimp
with Mango, Chile and Lime); Ceviche de Hongos (Pickled
Mushrooms, Red Onions in a Corn Tostada); Salpicon de
Chayote y Betabel Encurtido (Chayote and Pickled Beet
Salad, Ranchero Cheese); Salpicon de carnero (Leg of
Lamb); Platanos Machos con Agave y Jocoque (Fried
Plantains with Agave and Yogurt)
You’re invited to a party with our favorite Latinista,
Sandra Gutierrez, who just won an international 2016
Gourmand Award for her latest cookbook, Empanadas:
The Hand-Held Pies of Latin America. Prepare for a fun
class in which you will learn how to make a pie without
pastry, cook beans in beer, and even fry ice cream.
Come hungry, y’all!
Menu: Frito Pie; Chicken Barbacoa Tacos with Pico de
Gallo; Beef Flautas with Lettuce Slaw and Avocado Salsa;
Drunken Beans; Creamy Rice and Corn Casserole; Fried Ice
Cream with Cajeta-Chile Sauce
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
HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
7
Featured Recipe by Marilyn Markel:
ROASTED CHICKEN + BLUE CHEESE SALAD
SALAD INGREDIENTS:
SALAD INSTRUCTIONS:
• 2 cups rotisserie chicken, skinned and chopped
or 1 roasted chicken, recipe follows
• 1 rib celery, diced
• 3 green onions, diced
• 2 Tbsp finely minced Turkish apricots
• ½ cup mayonnaise
• 2 Tbsp tarragon mustard
• dash Bourbon Barrel aged Worcestershire
• 1 cup walnut pieces, roughly chopped and toasted
• ½ cup crumbled blue cheese
• 4 cups spinach
1. Combine chicken, vegetables, mayonnaise,
mustard, Worcestershire and walnuts.
2. Gently stir in blue cheese and walnuts.
3. Serve on spinach.
ROASTED CHICKEN INGREDIENTS:
• 1 whole chicken (3 ½ to 4 pounds)
• Salt and pepper, to taste
• 2 tablespoons olive oil
8
ROASTED CHICKEN INSTRUCTIONS:
1. Butterfly the chicken by cutting out the back
bone with heavy sheers. Flatten the chicken and
season thoroughly with salt and pepper. Place on a
rack on a sheet pan and store uncovered overnight
in the refrigerator.
2. Remove chicken from the refrigerator and
preheat oven to 450 degrees. When oven is
preheated roast the chicken for 45 minutes or so
until it reaches and internal temperature of 160
degrees in the fatest part of the thigh. Make sure
the thermometer is not touching the bone.
APRIL/MAY
4/27
Wednesday
5 p.m.
$45
MEDITERRANEAN SMALL PLATES
Katie Coleman
5/1
5
Greek, Spanish, French, Italian…Mediterranean cuisine
covers many cultures. Try your hand at these small
plates of full flavor food in this hands-on class with
Chef Katie and be inspired to recreate them at home!
Menu: Spanish Lamb Skewers with Garlic Potatoes; Greek
Shrimp Saganaki; French Provencal Pissaladière;
Torte Verde: Italian Tart with Swiss Chard and Potatoes;
Honey Poached Apricots with Goat Cheese cc1604271700
4/29
Friday
12 p.m.
Sunday
2 p.m.
$50
TASTE OF THE TRIANGLE: SUSHI
$30
LEARN AT LUNCH: ALL DAY TEA TIME 
Caroline Cahan
5
Masa Tsujimura of Waraji Restaurant
Learn from a master how to make savory sushi at
homeBorn in a fishing village in western Japan, Chef
Masa Tsujimura of Waraji Japanese Restaurant in
Raleigh has more than 30 years of experience in sushi
preparation and has trained countless of sushi chefs
throughout his career. Get ready to impress friends and
family with your newfound techniques!
Menu: California Roll; Tuna Roll; Cucumber Hand Roll;
Nigiri Sushi
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5/3
Tuesday
6 p.m.
$45
LATE-SPRING THAI MENU 
Whether it’s a floral Taiwan oolong with your
afternoon snack, or your favorite iced tea thirst
quencher, the many faces of tea fit into any busy
and healthful lifestyle. We’ll discuss easy and
foolproof steeping techniques, answer all your
burning tea questions and enjoy a tea-inspired
spring lunch. This is a one-hour class.
Nancie McDermott
Menu: Four Seasons Oolong paired with Chilled Spring
Pea Soup; Organic Yunnan paired with Tea Smoked
Chicken Drummettes with Udon Noodles; Darjeeling 1629
paired with Sunken Grape Almond Cake with Tea Scented
Whipped Cream
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Menu: Pad Thai; Red Curry Chicken with Zucchini and
Asian Basil; Southern Thai Salad with Peanut Dressing;
Jasmine Rice; Mango Ice Cream with Coconut Shortbread
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4/30
Saturday
4 p.m.
MIXOLOGY: BAR 101
5
Nancie is a North Carolina native and UNC grad
who has written numerous cookbooks. Her years
in the Peace Corps influenced her love of Asian
food and lead her on a path to write and teach about
it. Join us as we enjoy Nancie’s stories and taste
the food she fell in love with.
5/4
$45
Wednesday
PARIS IN SPRING
5 p.m.
5
$45
Caroline Bretherton
Jordan Joseph from The Crunkleton
A basic home bar filled with staple ingredients is all
you need to elevate your mixology skills for friends
and family. In this hands-on class from Chapel Hill’s
acclaimed craft cocktail bar, The Crunkleton, you will
learn to create three classic cocktails and transition
them into your own unique libations.
Menu: A light snack will be provided to enjoy along
with samples of your handiwork
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After spending eight years as a fashion model,
Caroline decided to dedicate herself to her passion
for food, founding her company, Manna Catering,
in London in 1995. Her fresh, light and stylish cooking
soon developed a stylish following to match, with a
client list that included celebrities, art galleries and
fashion magazines. Join her for a menu reminiscent
of a spring day in Paris!
Menu: Vichyssoise; Lamb Fillet with Basil Oil; Gallette
Dauphinoise; Minted Zucchini, Peas and Green onions;
Tart au Citron cc1605041700
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.

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
9
MAY
5/5
TUTORED
UNCORKED
4/29
Friday
5 or 7 p.m.
$25
BORDEAUX LEFT BANK
Join us for a structured/tutored tasting of the
four major communes of Bordeaux: Paulliac, St.
Estephe, St. Julien and Margaux, as well as the
lesser Pessac-Leognan and Haut Medoc. Don’t
miss this opportunity to try an example of each
of these wonderful regions. Elizabeth Cooper, our
Wine Merchant, will guide you through the wines
and their respective communes, what makes them
different, similar and so coveted. There will be small
cheese/charcuterie plates for each guest. Seating is
limited to the first 45 paid registrations. Sign up at
the new winebar toward the back of the store.
5/27
Friday
5 - 8 p.m.
$25
THE WINES OF PROVENCE:
WHITES, REDS AND ROSES
Provence, much like Bordeaux is classified on its
Chateau rather than the vineyards. During this
class, we will have a more casual “walk-around”
tasting that allows you to visit several of the
Chateaux and experience the three offerings of
each from Pallete, Bandol, Cassis, Aix and the
surrounding Cote. Small plate offerings will be
provided at each station to pair with the selected
wines. This is the perfect way to prepare for Rosé
season and familiarize yourselves with what this
spectacular region has to offer. Sign up at the
winebar. Seating is limited to the first 100 guests.
6/24
Friday
5 - 8 p.m.
$25
THE SUMMER OF RIESLING:
FROM THE MOSEL TO PFALZ
German wine regions can be confusing for even
some of the more well-trained wine professionals;
but the bounty of spectacular wines is unbeatable.
From dry to sweet, across varietals – it is the
perfect segue into the summer. We will conduct
a walk-around tasting with each station focusing
on a particular region and its best productions.
Learn about the German hierarchy of Vdp, Grosses
Gewaches, Esrte Lage, etc, and have some of the
most spectacular; foodworthy wines on the planet.
Registration will be taken at the wine bar. Seating is
limited to the first 100 guests.
10
Thursday
6 p.m.
$50
APPALACHIAN SPRING 
Sheri Castle
One of our most popular teachers, Sheri Castle
proudly hails from the gorgeous Blue Ridge Mountains
of North Carolina. In this class, she’ll share classics
from her family table, including two dishes that she
names among her forever favorites. Expect to be
dazzled by Sheri’s unique storytelling talents as well
as her delicious homestyle food.
Menu: Deviled Eggs; Kilt Lettuce; Soupy Taters;
Cornbread; Old-Fashioned Glazed Baked Ham with Creamy
Mustard Sauce; Garden Pea Salad; Chocolate Cream Pie
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5/6
Friday
1 - 2 p.m.
BOOK SIGNING 
FREE
Heidi Trull
Heidi and Joe Trull each bring a lifelong love of home
cooking to their new restaurant, Grits & Groceries in
Belton, South Carolina. Now you can try those same
recipes in your home. Introducing The Grits & Groceries
Cookbook, with more than 200 recipes, including G&G’s
famous tomato pie and praline bacon to such Southern
staples such as angel biscuits and collard greens. Come
meet Heidi on the sales floor before her class in the
Cooking School!
5/6
Friday
6 p.m.
$45
GRITS AND GROCERIES 
Heidi Trull
Heidi Trull has developed her eclectic Southern
cuisine through years of training and experimentation.
She served as an apprentice to several outstanding
chefs in Savannah, at the Ritz Carlton in St. Louis, and
finally settled in New Orleans to join Emeril Lagasse’s
Nola. There, she eventually opened her own place,
Elizabeth’s Restaurant. When Heidi and pastry chef
husband Joe realized they wanted to head home to
the Carolinas, they knew a new restaurant was in their
future. Thus was born the now-acclaimed Grits and
Groceries, located in an old country store in Belton,
South Carolina. Heidi will be teaching some of her
favorites from her restaurant and new The Grits &
Groceries Cookbook.
Menu: Praline Bacon; Granddaddy’s Fish Stew; Summer
Squash Slaw
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MAY
5/7
Saturday
12 - 2 p.m.
FREE
BOOK SIGNING 
Mother’s Day
S U N D AY , M AY 8 T H
Jean Anderson
In Crisps, Cobblers, Custards and Creams, renowned
author and food writer Jean Anderson uses her years
of expertise to put together a collection of more than
150 attractive desserts that range from silky, rich
puddings to hot, baked cobblers and are destined to
become new family favorites. Jean’s book signing will
be held on the sales floor.
5/7
Saturday
2 - 4 p.m.
BOOK SIGNING 
celebrate with us!
FREE
Sheri Castle
Come to the sales floor to meet Sheri Castle and have
her sign your copy of her latest book, Rhubarb, from
Short Stack Editions. Short Stack is a series of smallformat cookbooks authored by America’s top culinary
talents. Each edition is a collectible, single-subject
booklet packed with recipes that offer ingenious new
ways to cook our favorite ingredients. Sheri’s book
signing will be held on the sales floor
5/7
Saturday
2 - 4 p.m.
BOOK SIGNING 
FREE
Caroline Bretherton
Come to the sales floor and meet acclaimed baking
writer Caroline Bretherton and have her sign your
copy of her newest collection, Desserts, which pairs 68
classic desserts from around the world with step-bystep photography and ideas for variations (for more
than 400 total recipes!). Some of these interpretations
are familiar, while others introduce exciting new flavor
pairings. The books also presents ideas for how to
decorate and present truly show-stopping desserts.
Caroline’s book signing will be held on the sales floor.
5/7
Saturday
5 p.m.
$45
BISCUITS AND GRAVY:
THE SOUTHERN EXPERIENCE
5
Menu: Biscuits and Sorghum Butter; Seasonal Minted Fruit
Salad; Buttermilk Biscuits and Sage Sausage Gravy; Drop
Biscuits and Chocolate Gravy.
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
HANDS-ON
Sunday
1 p.m.
$45
MOTHER’S DAY BRUNCH 
It’s her special day! Show mom how much she
means to you by bringing her to our brunch. Enjoy
a lovely experience filled with food, fun and a
strawberry mimosa!
Menu: Pastry Plate: Orange Ricotta Pancake Skewer,
Strawberry Oatmeal Bar, Applesauce Carrot Muffin; Eggs
Sardou with Gruyere Tart; Red Velvet Cheesecake Crepe;
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Strawberry Mimosa
5/9
Learn the secrets of a biscuit-making Southern
grandma as you try your hand at making this classic
comfort food. Pick up some advice on how to enjoy
these treasures with any course, whether accompanied
by sage sausage gravy or–for dessert–chocolate gravy!
5/8
Monday
5 p.m.
GIRLS ON THE GRILL
Caitlin Burke
$45
5
OK, ladies, it’s your turn to have some fun cooking on
the grill! Gather some friends for a girls night out and
learn how to prepare some great food, fun and wine in
this hands-on class.
Menu: Herb and Parmesan Grilled Flatbread; Grilled
Zucchini and Onion Salad; Salmon with Lemon, Onion,
Parmesan and Tomatoes; Grilled Potatoes; Grilled Bananas
with Coconut Cream
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5
FOR KIDS
4
BOOK SIGNING 
WINE
3
11
WINE
& FOOD
F E S T I VA L
SATURDAY
MAY 21
Join us from 11 a.m. until 4 p.m. as we celebrate the wonderful world of pairing food
and wine. Want to try your hand at pairing? We will have an array of food and wine
stations for practice as well as paired selections. You can also visit the wine bar at
any time during our Saturday hours to enjoy our daily specials.
12
MAY
5/10
Tuesday
5 p.m.
$45
SPRINGTIME COCKTAIL PARTY
Ellen Clevenger-Firley
5/14
5
Winter is finally over and it’s time to gather your
friends to raise a glass and welcome spring with a
spirited cocktail party. Join Chef Ellen as she guides
you through this make-ahead menu so you and your
friends can enjoy each other’s company.
Menu: Pomegranate Martini; Citrus Mint Mocktail;
Champagne Cocktail; Oven Roasted Pesto Shrimp Skewers;
Bacon and Asiago Scone Bites; Thyme Roasted Marcona
Almonds; Wild Mushroom Mini Frittata; Blue Cheese Stuffed
Sweet-Hot Peppers; Chocolate Espresso Crèmes with
Candied Orange Peel
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5/11
Wednesday
5 p.m.
5
COOKING WITH BEER
Brian Adornetto
$45
Menu: Prosciutto and Melon with Hefeweizen-Basil Syrup;
Roasted Salmon with a Saison Beurre Blanc; Summer Ale
Braised Greens and Tomatoes; Roasted Summer Fruit with
Sweet Lambic Yogurt Sauce
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Thursday
5 p.m.
ROCKIN’ MOROCCAN
Amanda Cushman
5
$45
Come along on a culinary adventure to Morocco in
Northern Africa with Chef Amanda. Enjoy exploring
the savory spice profile of this diverse Mediterranean
cuisine in this hands-on class. Take home these
delicious recipes and share the experience with your
family and friends.
Menu: Chicken Tagine with Preserved Lemons and Prunes;
Couscous with Garlic Roasted Vegetables; Chick Pea Stew
with Tomato and Moroccan Spices; Orange and Olive Salad
with Pomegranate Vinaigrette; Phyllo Bundles with Apricot,
Fig Almond Filling
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5/14
Saturday
11 a.m.
SHOP THE MARKET
Caitlin Burke
5
$45
Warm weather is here and things are fresh produce is
returning to tables at our local farmer’s market. Join
Cooking School Instructor Caitlin Burke and learn how
to create a sumptuous meal from the best seasonal
ingredients. The class will walk to the Chapel Hill
Farmer’s Market, located in our parking area. After
talking with local growers, we’ll return to the Cooking
School for the preparation of a wonderful seasonal meal.
No formal recipes will be provided. cc1605141100

HANDS-ON
5
5 p.m.
$45
Susan Hearn
Healthy eating is easily achieved with the abundance
of fresh produce in the spring. By sharing how to make
a few of her tasty dishes, Susan Hearn will help spark
your imagination and guide you to create your own
recipes for energy and vitality.
Menu: Make Your Own Smoothies and Power Shots
(ingredients may include beets, greens, fruits, yogurt,
green tea, additives such as ginger, flax seeds and chia
seeds); Kale & Spinach Salad with Grilled Shrimp, Mangoes,
Blueberries, Goat Cheese, Almonds and Basil Vinaigrette;
Tomato, Avocado and White Beans on a Whole Wheat
Crostini; Cherry Oat Scones Served with Greek Yogurt and
Cherry Skillet Jam
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5/15
Beer can be just as complex and versatile as wine - and
as delicious to cook with as it is to drink. Chef Brian
shows us how to cook with beer by paying attention to
the notes of each different brew.
5/12
Saturday
POWER UP
Sunday
1-3 p.m.
FREE
BOOK SIGNING 
Sara Moulton
Like her mentor Julia Child, Sara Moulton believes that
with the right guidance anyone can become a good
cook. After all, great home cooking is in the details.
Having the proper tools, understanding temperature
and cooking time, and knowing how to balance flavors
are simple skills that elevate everyday meals. In her
latest book, Sara Moulton’s Home Cooking 101, Sara
teaches readers how to a make good dish taste even
better with 150 recipes. Come meet this famous chef
and television personality on our sales floor and have
her sign her new book!
5/15
Sunday
4 p.m.
$50
HOME COOKING 101 
Sara Moulton
As a protégée of Julia Child, executive chef of Gourmet
magazine, Food Editor of ABC-TV’s “Good Morning
America,” and the host of public television’s “Sara’s
Weeknight Meals,” Sara Moulton has made her mark
in the culinary world over and over again. A teacher
at heart, Sara’s mission has remained the same for
decades: to help the home cook get dinner on the table.
Join her for this class in which she will teach from her
latest book, Sara Moulton’s Home Cooking 101.
Menu: Korean Vegetable Pancakes; Cubano Burgers;
Creamsicle Pudding Cake
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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. Gift Cards can also
be used for purchases in our stores or restaurants and
they never expire.
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
13
MAY
5/17
POKE
Tuesday
5
5 p.m.
$45
5/21
Ceviche, crudo, sashimi, tartare–many food cultures
have a raw fish dish. In Hawaii, it’s called poke. Always
served cold and dressed in a variety of flavors, the base
fish is ahi tuna. Expect to see poke on more menus
across the country as it continues to gain popularity. In
this class we will make a trio of variations.
Menu: Basic Ahi Poke – soy, ginger, sesame and green
onion; Kimchi Poke – kimchi, crispy shallot, wasabi; Tropical
Ahi Poke – Mango, Coconut Milk, macadamia; Coconut Ice
Cream with Warm Mango, Pineapple Compote
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5/18
Wednesday
6 p.m.
$45
Emma Laperruque
Chef Emma can still remember her grandma’s hands
placed over hers as she showed her how to roll rugelach–
flaky crescent cookies. Little did she know, Emma
would grow up to run a challah baking club in college
and, eventually, work at a bakery, where she learned
to master technique while tweaking tradition. In this
class, you’ll take classic Jewish treats and give them a
contemporary twist.
Menu: Challah Knots with Za’atar dip; Pizza Rugelach;
Whole-Wheat Fig Hamantaschen; Rye-Chocolate
Chip Mandelbrot
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Thursday
6 p.m.
ENGLISH MEAT PIES 
Join Amanda Fisher of Chapel Hill’s Blakemere
Company for a taste of England, which is famous
for its meat pies. Amanda will teach you how to
successfully make these traditional favorites to
enjoy morning, noon and night!
Menu: Raised Pork Pies; Cornish Pasties; Shropshire
Saturday
11 a.m.
$45
HANDMADE PASTA FOR SPRING
Marcelo Villasuso
Thick, spice-laden mole sauces are building block of
Mexican fare, transforming food from bland to bold.
Each region has its own variation based onthe use of
local ingredients. Mole is a constantly evolving dish, in
part because of the wide variety of possible ingredients,
and there is no one way to make it. Join Marcelo
Villasuso as he guides you through making mole in
some of its many forms and colors.
Menu: Mole Rosa (chipotle chile, beets and pine nuts
sauce served with chicken); Mole Negro con Guajolote (dry
chiles, nuts, corn, dark chocolate served with turkey); Mole
Blanco de Novia (Anaheim chiles, white chocolate, plantains,
almonds and sherry served with pork loin)
5/23
Monday
6 p.m.
GERMAN WINE DINNER
$45
3
German wines are among the lightest and most
flavorful wines produced, and tend to have fewer
calories and lower alcohol content. In this class,
we will pair them with some sumptuous German
comfort food that might have you planning a trip
to Munich for Oktoberfest!
Menu: Zwiebelkuchen (Onion Pie); Senf Braten (Pork Roast
with Mustard Sauce); Spaetzle (Egg Noodles); Rotkohl
(Braised Red Cabbage); Bienenstich (Bee Sting Cake)
5/24
Bacon and Egg Pie; Steak and Ale Pie
$45
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$45
Amanda Fisher
5/21
5 p.m.
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MODERN JEWISH BAKING 
5/19
Saturday
MOLES PART II 
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5
We tend to think of pasta as a heavy comfort food
dish laden with thick sauce or heavy cream. It doesn’t
have to be that way. We will teach you how to handmake pasta and dress it with the healthful bounty
of the farmer’s market.
Menu: Lemon, Asparagus and Prosciutto with Ricotta
Farfalle; Shrimp Scampi with Angel Hair and Cilantro
and Jalapeno Pesto; Chocolate Ravioli with Strawberries
and Hazelnuts
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Tuesday
6 p.m.
$50
PARTY ON THE PATIO –
FLAVORS OF THE SOUTHWEST 
Sheri Castle
Plenty of flavor, color, and texture–not punishing
spicy heat–are what make these fun recipes perfect
for casual entertaining and good times on the patio.
Let the ever-popular Sheri Castle tell us how smart
seasoning and a few shortcuts can make quick work
of great patio cooking.
Menu: Chipotle Shrimp Salad; Fruited Guacamole; Black
Bean Tart with Chile Cornmeal Crust; Skirt Steak Fajitas
with Easy Mole Sauce; Green Rice; Frozen Margarita Pie
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5/25
Wednesday
EASY INDIAN
5
5 p.m.
$45
Indian food can be complex but don’t let that keep
you from trying to make it yourself! We have simplified
some of your favorite Indian dishes so you can have fun
creating them in your own kitchen.
Menu: Aloo Tikka; Aloo Gobi; Chicken Tikka Masala;
Naan; Raita; Mango Lassi
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14
JUNE
5/26
Thursday
6p.m.
$45
TASTE OF THE TRIANGLE: GONE FISHIN’
WITH SEAN FOWLER OF MANDOLIN 
Sean Fowler
Chef Fowler honed his craft at top restaurants,
including Fearrington House, before returning to his
boyhood Hayes Barton neighborhood in Raleigh to
open Mandolin in 2011. Its menu of classic American
fare with a Southern slant is built upon using the
freshest local and seasonal ingredients, along with
a few international specialties. In this class, he will
teach you how to make the best of local catch with
peak produce from farmer’s markets.
Menu: Grilled Shrimp with Lime-Espelette Butter and
Strawberry-Cucumber Relish; Pan Seared Triggerfish over
a Corn, Tomato, Grilled Scallion Salad with Ginger Sabayon;
Avocado Key Lime Pie with Mangos and Carolina Sea Salt.
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5/27
Friday
12 p.m.
$30
LEARN AT LUNCH:
SPRING/SUMMER SALADS 
Katie Coleman
Take your lunch break and spend it with Katie! She
will share some new ideas on salads that will take
advantage of all the bounty that spring and summer
have to offer. This is a one-hour class.
5/28
Saturday
4 p.m.
$45
MIXOLOGY: WHAT’S A BITTER?
Jordan Joseph
5
Bitters may seem like a new trendy bar item, but
there is a long history behind them. Originally used
as a digestive, you’ll learn the art of bitter making
and how this staple and versatile ingredient can be
used to enhance the most basic or complex cocktails.
Jordan Joseph, of Chapel Hill craft cocktail bar The
Crunkleton, will show you how to incorporate bitters
into three cocktails.
Menu: A light snack will be provided to enjoy along with
samples of your handiwork
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5/29
Sunday
2 p.m.
$45
GARDEN TOUR LUNCHEON 
Lucindy Willis
You don’t have to travel to a renowned garden to enjoy
a garden party! Consider hosting your own garden
luncheon to celebrate the beautiful weather. Chef
Lucindy from Terrapin Cove Culinary School will help
you create the perfect menur for your gathering.
Menu: Individual Fallen Cheese Soufflés on Greens with
Roasted Beets; Crab Cakes with Lemon Aioli; Asparagus
Bundles; Strawberry Shortcakes
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Menu: Herbed Salad with Creamy Avocado Dressing;
Green Bean, Dill and Radish Salad with Feta; Arugula Salad
with White Beans, Crispy Prosciutto and Shrimp
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BASH
S AT U R D AY, J U N E 1 8
Despite its many styles, everyone knows barbecue is
king in the South. Join us for a day-long celebration
of this culinary art form and enjoy in-store samplings,
demonstrations and tastings from the widest
selection of sauces available anywhere.

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
15
MAY/JUNE
5/31
Tuesday
5 p.m.
$45
OUTDOOR TROPICAL ASIAN
Lane Calaway
5
Bored with grilling ribs, hamburgers and chicken?
Let Lane take you on a trip to tropical Asia and show
you how to create these umami-packed dishes that
are sure to impress friends and family at your next
backyard barbeque.
Menu: Tom Yum Khai Deviled Eggs; Ginger Soy Hanger
Steak; Yaki Onigiri (Grilled Rice Cakes); Charred Garlic
Shoots and Baby Bokchoy; Bibinga (Coconut Cake, Grilled
Mango and Kiwi with Pineapple Caramel
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6/1
Wednesday
5 p.m.
GREEK MEZE PARTY
Athina Sgambati
5
$45
6/4
Saturday
5 p.m.
$45
TAP AND TABLE: ON THE GRILL
Susan Hearn
5
Summertime evokes the yearning for grilling out and
ice-cold beer. Susan Hearn will show you how to take
this classic combination to new heights as she shares
her recipes with beer as an ingredient and pairs each
dish with the perfect brew. Grab your friends and
join us in the kitchen and on our grilling balcony at
Southern Season.
Menu: Grilled Panzanella Salad with an Orange Ale
Vinaigrette paired with a Citrus Wheat Beer; Grilled Stuffed
Poblano Peppers paired with a Belgium Pale Ale; Pepper
Crusted Strip Steaks with Blackberry Jalapeno Glaze and
Grilled Potatoes and Onions en Papillote paired with a
Blackberry Ale; Quick Chocolate Stout Tiramisu paired with
a Chocolate Stout Beer
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You don’t need to order take-out from your favorite
Greek restaurant to share the flavors of the
Mediterranean with friends and family. Athina
Sgambati of Raleigh will teach some of the easyto-recreate recipes of her Greek family during this
delicious class. Try your hand at homemade pita bread
and dive into a plate of lamb chops with the new friends
you will make in the festive Greek atmosphere.
Amanda Fisher
Menu: Herb Marinated Grilled Lamb Chops (Paidakia);
Cucumber Yogurt Sauce (Tzatziki); Rustic Eggplant Dip
(Melitzanosalata) served with Toasted Pita; Zucchini Fritters
(Kolokitho Keftedes); Peppers Stuffed with Feta (Piperies
Gemistes Me Feta); Phyllo Purses Filled with Lemon
Scented Custard (Galaktoboureko)
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Menu: Roasted Corn, Peapod and Pepper Salad;
Spatchcocked Cornish Hens; Potatoes Cooked in Cream
and Saffron; Summer Pudding
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6/2
Thursday
6 p.m.
BONNIE’S JAMS 
$40
Bonnie Shershow
For her jams, Bonnie creates recipes that honor and
celebrate ripe, extraordinary berries from her home in
Massachusetts and her native California, stone fruits
from the Southern states, and more. She ensures that
each jam reflects the true flavor of the fruit. In this
class she will teach recipes that pair her jams in some
unexpected ways to create a delicious menu.
Menu: Firecracker Chicken Wings with Hot Pepper
Jelly; Peach Ginger Glazed Salmon; Jam Filled Crepes;
Jam Filled Linzer Cookies
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6/5
Sunday
2 p.m.
$45
SUMMER SUNDAY SUPPER 
Amanda Fisher of Chapel Hill’s Blakemere Company
shows you how to make summer entertaining effortless
in this fun and informal class. Everything is makeahead and finished at the last minute to maximize
time with your friends.
6/6
Monday
6 p.m.
$45
SUMMER FRUIT DESSERTS 
Caroline Bretherton
Learn from baking expert Caroline Bretherton as we
celebrate her beautiful new cookbook, Desserts, from
DK Press. Caroline will share a few of her secrets and
tips for making perfect seasonal desserts.
Menu: Hibiscus, Lime and Raspberry Sorbet; Almond and
Peach Ice Cream Pie; Strawberry Shortcake Towers; Fruit
Tartlets with Crème Patisserie
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6/7
Tuesday
5
5 p.m.
$45
GUSTIAMO
New York based Gustiamo is a premier importer and
distributor of authentic, artisanal foods from Italy with
an uncompromising eye toward purity, sustainability
and authenticity. Their passion is to unearth wonderful
new Italian specialties to share with you.
Menu: Green Salad with Plain and Fantastic Dressing;
Linguine with Bottarda; Spaghetti with Colatura and Yellow
Tomatoes; Crostata with Jams of Mount Vesuvius, Casa
Barone Farm
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16
JUNE
6/8
Wednesday
6 p.m.
$45
6/11
PAIRING CIDER WITH
DINNER PARTY PLATES 
Food pairings aren’t just for wine and beer. In this
class we will celebrate with a variety of cider from the
Virginia Blue Ridge Mountains, chosen especially to
pair with foods also from Virginia. Diane Flynt and the
Foggy Ridge crew turn traditional cider apples into fine
cider using skill, expertise and modern fermentation
methods. Each season is different and each cider has
a distinct profile. Join us for a meal that is full of other
noteworthy food artisans from Virginia, including
Meadow Creek Dairy and Border Springs Farm.
Menu: Cheeses from Meadow Creek Dairy – Grayson and
Appalachian; peach chutney, Wythe Honey and Onion
Flatbread; Cider Braised Lamb Shoulder from Border
Spring Farm on a Hoecake with Jalapeno Cider Aioli;
Fresh Pea and Cauliflower Salad with Rosemary Fried
Virginia Peanuts; Cider Gelee with Fresh Berries and spiced
Chantilly Cream. Each course will be paired with a cider
from Foggy Ridge
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Thursday
6 p.m.
$50
Sheri Castle
Looking for new ways to celebrate dad this Father’s
Day? Bring him to a class, or learn how to prepare a
great meal from Sheri Castle that will show just how
much you appreciate him. This menu will remind you
of a trip to your favorite oak-paneled steak house, but
can be prepared in the comfort of your own kitchen.
Menu: Puerco en Pasilla (pork cooked in sauce made
of chile pasilla and spices); Chicharron en Salsa Verde
(pork cracklings stewed in salsa with avocado chunks);
Rajas con Queso (roasted poblano chiles and onions with
Mexican crema); Costra de Hongos al Ajillo (Chihuahua
cheese crust filled with mushrooms and garlic) and
Capirotada (Mexican bread pudding scented with star
anise, Kahlua and cinnamon)
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6/12
Saturday
11 a.m.
Caitlin Burke
5
2 p.m.
HANDS-ON
5
Menu: Eggs Benedict Crepes; Dill Crepes with Smoked
Salmon; Scrapelle; Chocolate Crepes with Berries Romanoff
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BOOK YOUR PRIVATE PARTY
IN THE COOKING SCHOOL!
Our Cooking School is also available for
tailored private parties to allow you and your
guests to explore your culinary imagination.
Teach the bride to cook at her own bridal
shower. Celebrate a romantic anniversary
with a group-prepared dinner party with your
closest friends and family. Add some spice
to your corporate functions and savor the
experience of working together as a team in
a deliciously fun environment that is sure to
improve collaboration among staff and clients.
Minimum group of twelve.
Summer is almost here and new arrivals can be
found at local farmer’s markets. Join Cooking
School Instructor Caitlin Burke and learn how to
create a sumptuous meal from foods purchased at
your favorite market. The class will walk to the
Chapel Hill Farmer’s Market, located in our parking
area. After talking with local growers, we’ll return
to the Cooking School for the preparation of a
wonderful seasonal meal. No formal recipes will
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be provided. 
$45
Crepes are easy and versatile! In this hands-on class
you will learn to flip, fold and roll crepes for breakfast,
lunch, dinner and dessert.
$45
Sunday
Menu: Wedge Salad with Blue Cheese Dressing, Bacon
and Homemade Croutons; Seared Steak with Garlic Butter;
Cognac Mushrooms; Creamed Spinach; Twice Baked
Potatoes; Bread Pudding with Bourbon Sauce
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SHOP THE MARKET
$45
Join Marcello Villasuso on a culinary tour through
Mexico’s most famous lifestyle food. You’ll learn
how Mexican food has been shaped by many ancient
cultures and contemporary influences, resulting in a
unique fusion and vibrant cuisine. There are all kinds
of tacos with different size of tortilla for each time of
the day. For example, guisados are a type of taco mainly
served for breakfast and lunch. Each variety will be
paired with a traditional beverage.
SPRINGTIME CREPES
A GREAT STEAKHOUSE EXPERIENCE 
6/11
5 p.m.
Marcello Villasuso
Foggy Ridge Cider of Virginia
6/9
Saturday
TACOS DE GUISADO 
Contact Kim Calaway at
[email protected]
today to get started on planning a fun
event that is sure to be remembered by all.
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
17
JUNE
6/13
Monday
5 p.m.
$45
MEATLESS MONDAY: ITALIAN
6/18
5
Saturday
4 p.m.
$45
MIXOLOGY: COCKTAILS WITH
SEASONAL FRUITS AND HERBS
5
Dinner doesn’t have to have meat to be delicious.
Even if you’re not trying to cook vegetarian you’ll
find satisfying recipes to love in this class. Join us to
expand your horizons! Menu: Caramelized Onion and
Jordan Joseph
6/14
Menu: A light snack will be provided to enjoy
with your libations
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Rosemary White Bean Hummus Flatbread; Penne with
Dark Leafy Pesto and Grilled Zucchini; Olive Oil Cake with
Garden Herbs and Fresh Berries
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Tuesday
5 p.m.
$45
THE GREAT BRITISH BAKING CLASS
Emma Laperruque
5
Emma Laperruque went abroad to study literature in
Scotland, but fell in love with the food. From cafés to
bakeries to friend’s kitchens, she ate her way around
Edinburgh and discovered that food of the British Isles
is cozy, comforting and soul satisfying. In this hands-on
class of British favorites, you’ll keep calm and bake on.
Menu: Sausage Rolls; Smoked Gouda Scones; Millionaire’s
Shortbread; Banoffee Pie
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6/16
Thursday
5 p.m.
DELICIOUS PERSIAN
Amanda Cushman
5
$45
The dry terrain limited what food could be grown
until the ancient Persians transformed vast stretches
of arid land into fertile oases via underground aquifers
that drew melted snow water into the desert. A bright,
sensuous cuisine was born, inspiring dishes studded
with pistachios, almonds, walnuts, saffron, mint,
oranges, pomegranates and grapes. Join us to learn
how to recreate these flavors and smells of the Middle
East in your home kitchen.
Shake up your next party by serving crowd-pleasing
punches or refreshing muddled cocktails that are
impressive and local. Learn how to use seasonal
North Carolina ingredients to create everything
from homemade syrups to unique flavor cocktail
combinations that are sure to infuse the summer spirit.
6/19
Sunday
2 p.m.
$45
A FISH AND GAME-CENTRIC
FATHER’S DAY DINNER 
Lucindy Willis
Celebrate Father’s Day with the man in your life and
let Chef Lucindy from Terrapin Cove Culinary School
prepare a fish- and game-centric menu featuring fish,
venison and quail…and for dessert, a nostalgic lemon
meringue pie. Nothing’s too good for dad!
Menu: Catfish Bites; Corn Hushpuppies with Chipotle
Tartar Sauce; Venison Meatball Po-Boy; Fried Quail with
BBQ Glaze on Frits; Mile High Lemon Meringue Pie
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6/21 Tuesday
6 p.m.
COUNTRY FRENCH 
$50
Sheri Castle
Inspired by the garden and local farmer’s market fare
(one of Sheri’s specialties), there’s nothing fussy about
this type of friendly French cuisine. This easy menu
is a great seasonal celebration to welcome back longer,
warmer and leisurely early summer evenings.
Menu: Eggplant and Walnut Dip with Toasted Pita; Jeweled
Rice with Orange, Saffron and Pistachios; Persian Citrus
Chicken Kababs with Sumac; Fattoush Salad; Best Ever
Baklava with Walnuts and Almonds
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Menu: Oven Roasted Tomato Tart; Spring Onion Soup;
Grilled Salmon with Mustard Vinaigrette; French Potato
Salad; Summer Berries Romanoff
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6/17
TUSCAN VACATION
Friday
12 p.m.
$30
OUTSTANDING TEAS OF 2016 
Caroline Cahan
Every spring, many in the tea industry look toward
Darjeeling to signal the beginning of the harvest year.
First flush Darjeelings begin to appear in May and
assessments are made as to the quality of the harvest.
Was there a prolonged drought? A late frost? Did that
ethereal quality that can produce a stunning tea come
to fruition at the hand of the tea master? This class will
taste 2016 teas from four major tea regions beginning
with a first flush Darjeeling, paired with a light lunch
and a tea-inspired cocktail. This is a one-hour class.
6/22
Wednesday
Katie Coleman
5 p.m.
5
$45
A trip to the Italian countryside not on your itinerary
this year? No worries. Join Katie Coleman as she
transports you there through her recipes. This meal
will revolve around what is fresh and seasonal, as
well as basics from your simply stocked pantry.
Discover the joys of eating simply and seasonally,
every day of the year.
Menu: Tomato and Bread Soup; Zucchini and Tice Tart;
Grilled Branzino with Olives and Capers; Fresh Basil
“Polenta”; Buttermilk Panna Cotta with Stewed Peaches
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Menu: Golden Beet Salad; Caramelized Tart with Sesame
Slaw; Lemon Basil Crepes with Berries and Cream
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JUNE/JULY
6/23
Thursday
6 p.m.
$45
7/14
SIMPLE AND ELEGANT
SUMMER DINNER PARTY 
Summer has just begun and it’s time to gather friends
and family for a relaxed and elegant party. Join Chef
Ellen for a new menu everyone will love. Best of all,
you will be able to enjoy and participate in your own
party with the easy mostly make-ahead menu.
Menu: Smoked Salmon Tartar on Belgian Endive; French
75 Cocktail; Pan-Roasted Halibut with Orange, Sherry and
Honey; Roasted Asparagus with Pistachio-Herb Pesto and
Shaved Parmesan; Red Wine and Rosemary-Glazed Vidalia
Onions; Strawberry-Rhubarb Gallette
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Sunday
12 p.m. & 3 p.m.
BASIC KNIFE SKILLS
Brian Adornetto
5
6 p.m.
$50
Domenica Marchetti
Ellen Clevenger-Firley
6/26
Thursday
THE FLAVOR OF PRESERVING ITALY 
From her latest book, Domenica Marchetti, author of
numerous books on Italian cooking, has thoughtfully
assembled an enticing menu to show how to apply these
techniques to your dishes. Join us as she shares the
many chapters covering oils and vinegars, jams, sauces,
syrups and liqueurs.
Menu: Giardiniera-Stuffed Eggs; Homemade Chitarra
Noodles with Fresh Tomato Sauce; Grilled Vegetables with
Savory Mint Sauce; Gino’s Chocolate Chip Cake with Fresh
Mint Syrup
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7/16
$50
Saturday
5 p.m.
CAKE MAGIC! 
$45
Caroline Wright
Proper knife skills can make all the difference when
cooking. Join Brian, a personal chef, food writer and
graduate of the Institute of Culinary Education
in Manhattan, to learn basic cutting and chopping
techniques, how to hold a knife properly and how to
care for and sharpen your knives in this wildly popular
class series. After practicing knife skills, a snack will
be served. Feel free to bring your own chef’s knife,
otherwise, one will be provided. cc1606261200
Author of the new Mix and Match Cakes,
Caroline Wright has simplified the baking process
to make it accessible for even the most novice of
bakers. Come learn her techniques of taking a
basic recipe, making simple additions, and resulting
in numerous delicious options.
Menu: Candy Bar Cake; Confetti Cake; Milky Caramel
Syrup; Vanilla Syrup; Malted Vanilla Frosting; Malted Milk
Chocolate Frosting
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6/28
Tuesday
6 p.m.
WIMBLEDON PARTY 
$45
Amanda Fisher
Discover the perfect place to host any special event
whether it’s your next business meeting, company
luncheon, holiday party, anniversary, shower or
wedding. Our events coordinator and staff will
work with you, start to finish, to create an affair
to remember, fully customizable to your needs.
Enjoy Wimbledon with traditional British fare from
Amanda Fisher. This delicious menu is perfect for
summer entertaining and makes the most of seasonal
ingredients. Everything is make-ahead easy!
Menu: Stuffed Cucumbers; Salmon with Sorrel Sauce;
New Potatoes with Mint; Lemony Roasted Asparagus;
Strawberry Tarts with Clotted Cream
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6/30
Thursday
6 p.m.
FEAST ON CHEESE 
$50
Sandra Gutierrez
Cheese boards are trending! Let culinary expert and
author Sandra Gutierrez of Cary seduce your palate
with recipes from perfectly puffy appetizers stuffed
with creamy cheese, to salads topped with cheese
crisps, and dessert empanadas stuffed with cheese.
This menu is perfect for the cultured devotees who
can’t get enough of their favorite food.
Wedding • Shower • Anniversary • Luncheon • Rehearsal Dinner
Chapel Hill, N.C. | Charleston, S.C. | Richmond, Va.
(919) 929-9466 | southernseason.com
Menu: Cheese Gougères; Homemade Boursin Cheese with
Crostini; Goat Cheese Ramekins with Tomato Concasse and
Herbs; Cheese Enchiladas with Dried Chile Sauce; Greens
with Hazlenut Vinaigrette and Parmigiano-Reggiano Frico;
Onion and Cheese Empanadas with Membrillo
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
HANDS-ON
Photo credits: Brett & Jessica Photography & Jonathan Boncek
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
19
Southern Season is the premier destination
for specialty food, gift and entertaining
items. Since its creation in 1975, Southern
Season has been known for the breadth and
quality of its gourmet food, wine, houseware
and cookware. A food lover’s paradise with
exciting and innovative products from
vendors local to international, we offer over
80,000 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 distinct
products offered by a knowledgeable and
friendly staff ready to help you find exactly
what you need. In addition, our famous
cooking schools have helped thousands of
home cooks reach new levels of culinary
skills and our award-winning restaurants dish
up a modern take on classic Southern cuisine.
VISIT ONE OF OUR
FOUR LOCATIONS TODAY!
Chapel Hill, North Carolina
201 S. Estes Drive
Chapel Hill, NC 27514
Raleigh, North Carolina
443-B207 Daniels Street Cameron Village
Raleigh, NC 27605
Mount Pleasant, South Carolina
730 Coleman Boulevard
Mount Pleasant, SC 29464
Richmond, Virginia
2250 Staples Mill Road
Richmond, VA 23230
Atlanta, Georgia
Coming Soon!
Chapel Hill Cooking School: (919) 929-4586
southernseason.com/cooking-school/chapel-hill
20

find this recipe on page 8

Transcription

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