SPICY CHICKEN SKILLET find this recipe

Transcription

Featured Recipe:
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SPICY
CHICKEN
SKILLET
find this recipe
on page 8
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JA
NATIONAL TEA MONTH
January is National Tea Month.
Whether you’re a curious coffee drinker,
or been steeping for years, we invite
you to explore one of the most celebrated
beverages in the world. National Tea
Month at Southern Season is filled with
special guests, events and daily tastings.
Join us, share your passion and discover
something new during our month-long
celebration of tea.
1/2
Saturday
5 p.m.
HANDMADE PASTA
5
$40
1/5
Cooking School Staff
Believe it or not, making pasta at home is fun and
easy. In this class you will learn to make dough, roll
like a pro and shape pasta. Join the cooking school
staff for this fun, interactive hands-on class!
Menu: Orecchiette with Sausage, Kale and Wild
Mushrooms; Pumpkin Ravioli with Browned Butter, Sage
and Toasted Pine Nuts; Fettuccini with Sundried Tomato
Pistachio Pesto
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1/3
Sunday
4 p.m.
$45
SAN FRANCISCO TREAT
Kim Calaway
1/4
Monday
CORNBREAD
5 p.m.
5
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$40
Are you from the North or South? Do you like it sweet
or savory? We have it all! Join us for this fun hands-on
class and learn several ways to prepare this alwayspopular bread.
Menu: Cheddar Skillet Bread; Jalapeno Hushpuppies;
Panzanella with Black-Eyed Peas; Hoecakes and Sausages;
Sweet Cornbread
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2
5 p.m.
$40
Caitlin Burke
Menu: Herbed Garlic Bread with White Bean Dip;
Chicken-Jalapeño Pizza; Berry Dessert Pizza
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Wednesday
6 p.m.
$50
FISH FOUR WAYS 
Need a vacation but you are lacking the funds? How
about a “staycation” in San Francisco at Fisherman’s
Wharf? Join Cooking School Manager Kim for this
hands-on class and learn some classic dishes of the
Bay Area.
Grilled Sourdough; Apple Tarte Tatin
5
There is more to the pizza world than just margherita
and pepperoni. Roll up your sleeves and join Caitlin
Burke for this hands-on class in which you’ll learn the
basic techniques combined with her imagination of
toppings to create a pizza masterpiece.
1/6
5
Menu: Crab Louis Salad; Cioppino with
Tuesday
PIZZA!!!
Amanda Fisher
Don’t be intimidated by the thought of cooking fish!
Amanda will teach you four fast and fabulous fish
dishes that are easy for weeknights and good
enough for company.
Menu: Easy Bouillabaisse; Stuffed Sole with Mushrooms
and White Wine; Baked Glazed Salmon; Monkfish Braised in
Red Pepper Cream; Instant Mango Sorbet cc1601061800
1/7
Thursday
5 p.m.
CRAZY FOR CREPES
$35
5
Crepes are delicious! These thin pancakes can be
rolled and stuffed in many ways. Don’t be intimidated
by the French name, crepes are easy to make and they
even freeze well. In this hands-on class, you’ll learn to
flip and fold like a pro, make three versatile batters
and master this fun art.
Menu: Spinach and Mushroom Crepe Cannelloni;
Roasted Grape and Red Onion Cornmeal Crepes;
Tiramisu Crepe Cake
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To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
JANUARY
1/9
Saturday
11 a.m.
BISCUITS AND BEYOND
$40
5
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! In this
hands-on class you’ll learn from the pros how to
make this staple just like your grandmother did.
CHILI
Menu: Pork Tenderloin with Tomato Jam Biscuit; Fried
THROWDOWN!
Chicken and Honey Dijon Biscuit; Winter Fruit Dumplings
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1/10
Sunday
2 p.m.
Saturday, Jan. 16
11 a.m. - 2 p.m.
$50
TASTE OF THE TRIANGLE:
WARAJI SUSHI
Masa Tsujimura
5
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.
Menu: California Roll; Tuna Roll; Cucumber Hand Roll;
Nigiri Sushi
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1/11
Monday
5 p.m.
NOT YOUR AVERAGE SEAFOOD DISHES
5
Having trouble being creative with your seafood
recipes? Caitlin can show you how to make it
exciting in this hands-on class!
Menu: Deconstructed Salmon Sushi; Seared Scallop with
Roasted Root Vegetable Puree; Mahi Mahi with Capers,
Fruit and Croutons; Orange Soaked Bundt Cake
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Wednesday
6 p.m.
Thursday
6 p.m.
$40
TASTE OF THE TRIANGLE: THE CRUNKLETON
TRIBUTE TO AMERICAN JAZZ IN JAPAN 
Gary Crunkleton
Join Gary and special guest Sam Stephenson for a
look into the American Jazz world in Japan and an
introduction to Japanese whiskey.
Tasting: Nikka, Suntory Whiskey and a special cocktail.
A small meal will be paired with the libations.
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$45
Caitlin Burke
1/13
1/14
$45
BASICS TO BRILLIANT SALMON CLASS 
Amanda Fisher
Salmon is versatile and healthy dish to prepare. In this
class you will learn how to cook salmon fillet and add
on to the basic recipe to create two new recipes!
Menu: Perfect Baked Salmon Fillet; Salmon En Papillote
with White Wine and Julienne Vegetables; Salmon in Fillo
with Beurre Blanc
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1/16
Saturday
5 p.m.
$45
FOOD OF MEXICO:
SPOON DISHES PART II 
Marcelo Villasuso
In Mexico, all kinds of stews, creams, or soups are
considered spoon dishes. They are synonymous with
traditional meals that bring comfort. Though these
spoon dishes seem simple, they are the result of
centuries of tradition to combine the best ingredients.
Marcelo Villasuso, food and travel expert and Mexican
expat, takes attendees on a culinary tour of these tasty
and healthy dishes.
Menu: Pozole Verde (Hominy and Tomatillo Soup); Fideo
seco con jocoque (Short pasta with yogurt, cheese and
avocado; Caldo Tlalpeno (Chicken Soup) and for dessert:
Guava Paste paired with Panela Cheese.
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1/17
Sunday
2 p.m.
PALEO FOR 2016 
$45
Lucindy Willis
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.
CLASS KEYS: DEMONSTRATION

HANDS-ON
Chef Lucindy from Terrapin Cove Culinary School
proves that you don’t have to sacrifice flavor for health.
The secret is in using nut flours and vegetables in place
of grain flours to brighten and layer the flavors. Come
learn healthy new recipes from this popular instructor.
Menu: Asian Beef Lettuce Wraps; Paleo Orange Sesame
Chicken on Cauliflower Rice; Zucchini Spiralized Noodles
with Marinara; Magic Cookies
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5
FOR KIDS
4
BOOK SIGNING 
WINE
3
3
KIDS IN THE KITCHEN
45
Let us inspire the budding chef in your family with fun hands-on classes!
1/16
Saturday
11 a.m.
KIDS MAKE DINNER
$40
It’s dinnertime and the kids are
in charge! Kids will get to roll up
their sleeves and learn to make two
entrees and two desserts that are
sure to please a crowd (and
their parents).
Menu: Panko-encrusted Oven
Fried Chicken with Baked Beans;
Turkey Meatballs and Pasta; Nutella
Cheesecake; Blondies - Ages 9-12
2/6
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Saturday
11 a.m.
CUPID’S SWEET SHOP
$35
Our energetic staff will teach kids all
kinds of candy and cookie-making
techniques. Kids will learn how to
make fun and tasty treats for friends
or someone special. This class is for
kids and parents.
Menu: Sugar Cookies; Peppermint
Patties; Festive Rice Crispy Treats; Red
Velvet Whoopie Pies
Ages 9-12 cc1602061100
3/12
Saturday
11 a.m.
$30
SPRINGTIME CUPCAKES
Get ready for spring with delightfully
decorated cupcakes. Parents and kids
join in to make and decorate a variety
of cupcakes using professional
techniques and fun decorations. This
class is for kids and parents
Menu: Vanilla and Chocolate
Cupcakes; Pastry Cream; Swiss
Meringue and Butter Cream Icing
- Ages 7 and up – child must be
accompanied by an adult
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3/26
Saturday
11 a.m.
TEENS IN THE KITCHEN:
BATTLE OF THE BASKET
$35
3/28
Monday
1 p.m.
$40
MOTHER AND DAUGHTER TEA
Gwen Cummings Maller
Join us for a celebration of spring
and an opportunity for mothers and
daughters to cook together. In this
hands-on class we will prepare a
menu of “little bites” perfect for an
afternoon tea.
Menu: Assorted Finger Sandwiches;
White Rabbit Salad; Cheese Straws;
Date and Pecan Scones; Shortbread
with Lemon Curd and Chocolate
Covered Strawberries.
Ages 9-12 (Child must be accompanied
by an adult)
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Join us for a mystery basket
competition. Kids will team up and
each group will create two courses
from the surprise ingredients.
Parents can return at 12:30 to sample
and judge the creations.
Ages 13-16 only
1/18
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Monday 6 p.m. $45 I LIKE COFFEE, I LIKE TEA 
1/19
Sure, tea and coffee are great for drinking but they
also make interesting additions to recipes. Come learn
interesting and tasty new recipes from the alwaysentertaining Amanda.
A good cast iron skillet is a treasured family heirloom
passed down for generations but did you always think
it was just for the stovetop? Nope! Chef Sheri will show
you all the versatile ways a cast iron skillet can be used
to prepare delicious dishes.
Amanda Fisher
Menu: Sweet Tea Brined Shrimp; Coffee Rubbed Pork
Loin with Bourbon Peach Pan Sauce; Green Tea Chicken
with Wild Rice Stuffing; Coffee Creams
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Tuesday 6 p.m. $50 COOKING WITH CAST IRON 
Sheri Castle
Menu: Warm Skillet Bread with Spinach Artichoke Dip;
Chicken Smothered in Caramelized; Onion and Gingersnap
Gravy; Sweet Potato Grits; Skillet Greens; Seared Apple
Upside Down Cake with Bourbon Caramel cc1601191800
JANUARY
1/20
Wednesday
6 p.m.
$40
1/25
Monday
5 p.m.
$45
5
VEGETARIAN – WHAT TO DO WITH TOFU 
ANCIENT GRAINS
Are you perplexed by tofu? Do you find it boring? Let
Caitlin take the mystery out of this versatile
protein and show you the many delicious ways it
can be prepared.
Grains like wheat, corn, oats, and rice are the most
popular on the market, but ancient grains are making
a comeback. Join Susan for this hand-on class and
explore the variety of tastes, textures, and nutrients
available in ancient grains.
Caitlin Burke
Menu: Rice Noodle Salad with Fried Tofu; Ginger and
Oyster Mushroom Soup; Spiced Tofu Balls in Pita Pockets;
Silky Chocolate Pudding
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1/21
Thursday
6 p.m.
$45
WINTER MAIN DISH SOUPS 
Amanda Cushman
An instructor with over 30 years of teaching
experience, Amanda Cushman shares her recipes
for perfect winter soups.
Menu: Italian Wedding Soup with Mini Herbed Chicken
Meatballs; Chick Pea and Sausage Soup with Escarole;
Spicy Red Lentil Soup with Shrimp Dumplings; Mixed
Greens with Crunchy Fried Feta
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1/24
Sunday
2 p.m.
Susan Hearn
Menu: Kamut and Satsuma Salad with a Smoked Chile
Vinaigrette; Quinoa Black Bean Enchiladas; Spelt
Tabbouleh with Jalapeno Vinaigrette; Brown Sugar
Apple and Wheat Berry Parfait with Popped Amaranth;
Lemon Chia Seed Biscotti
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1/26
Tuesday
6 p.m.
$40
VIETNAMESE NEW YEAR CELEBRATION 
Nancie McDermott
Expand your cooking skills with new dishes from
Vietnam. Nancie, author of ten cookbooks and an expert
on Asian cuisine, shares her recipes for a delicious
Vietnamese New Year’s celebration.
Menu: Busy-Day Pho Noodle Soup with Rice Noodles; Beef
and Lemongrass Chicken with Garlic and Chilies; Stir-Fried
Broccoli and Cauliflower Rice; Banana Cake
$45
CELEBRATE MARDI GRAS 
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Mel Melton and the Wicked Mojos
North Carolina-born and New Orleans-trained
Chef Mel Melton is as famous for his music as he is
his cooking. Join us for this afternoon Mardi Gras
celebration with great food and music by Mel Melton
and his band, the Wicked Mojos.
Menu: Crawfish Callas with Green Onion Mayo; Smothered
Turnip Soup; Chicken and Waffles with Cajun Asian Hot
Pepper Syrup; Banana Bread Pudding with Rum Sauce
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1/27
Wednesday
5 p.m.
NEW YEAR – NEW YOU
Ellen Clevenger-Firley
$45
5
The New Year is often a time when people look to
improve their eating habits. Eating less red meat
and more fruits and vegetables can help reduce risk
of chronic diseases and add life to your years. Join
registered dietician and chef Ellen Clevenger-Firley
for some delicious ideas to get your new year off to
a healthy start.
Menu: Winter Spiced Salad with Pears, Honeyed Pecans
and Ricotta Salata; Grilled Marinated Sea Bass with White
Beans; Roasted Asparagus with Balsamic; Mulled Winter
Fruit Crumble with Low Fat Ice Cream
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BREWS & STEWS
Saturday, January 23 | 6 p.m.
Join us at Weathervane for our
quarterly home-grown dining series
this month featuring Brews n’ Stews.
Cost is $49 per person. Reservations
are required. Please call (919) 929-9466
to make your reservation today.

HANDS-ON
1/28
Thursday
5 p.m.
WINTER WARMERS
Caroline Bretherton
5
$45
Winter brings the desire to hunker down and warm
up but January brings the desire to improve your diet.
Join Caroline Bretherton, cookbook author and former
London catering company owner, for this hands-on
class as she shares ideas on how to enjoy comfort
food in a healthy way.
Menu: Mushroom Soup with Truffle Oil; Pork Tenderloin
with Sautéed Apples; Balsamic Glazed Cavolo Nero;
Hasselback Potatoes; Pears Poached in Red Wine
with Warm Spices
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FOR KIDS
4
BOOK SIGNING 
WINE
3
5
JANUARY/FEBRUARY
1/30
Saturday
5 p.m.
$50
PAELLA PARTY 
Sandra Gutierrez
With a perfect class to keep away the winter blues,
one of our favorite guest chefs will teach you to
create a party centered on traditional Spanish
paella. Join cookbook author Sandra for what is
sure to be a fun evening.
Menu: Sangria; Paella Valenciana (seafood paella);
Artichoke Paella; White Grape Gazpacho; Churro
with Chocolate cc1601301700
1/31
Sunday
12 p.m.
BASIC KNIFE SKILLS
Brian Adornetto
$50
5
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. cc1601311200
1/31
Sunday
3 p.m.
$50
5
BASIC KNIFE SKILLS
Brian Adornetto 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. cc1601311500
2/1
Monday
5 p.m.
PUT AN EGG ON IT
Kim Calaway
5
$40
It’s so trendy to put an egg on top of your hamburgers
but don’t forget about the salad, entrée and dessert
opportunities! Join Kim for this hands-on class and
discover what an egg can add to your meals.
Menu: Spinach Salad with Poached Egg and Warm Bacon
Vinaigrette; Eggs Diablo with Cheddar Grits; Limoncello
Zabaglione with Gingerbread
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2/2
Tuesday
5 p.m.
SUPER BOWL SPREAD
$40
5
Plan the party now because after this hands-on class
you’ll be able to host game day at your house and
impress your friends with tantalizing snacks.
Menu: Texas Caviar; Meatloaf Sliders; Stuffed Pepper
Poppers in a Blanket; Mojito Gelee Shots; Cayenne
Chocolate Whoopie Pies
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2/3
Wednesday
5 p.m.
$40
GIRLS NIGHT OUT:
MEDITERRANEAN CUISINE
Caitlin Burke
5
Cooking with friends is always more fun! Add some
wine and great food and you’ll never want to leave this
hands-on class with Caitlin.
Menu: Roasted Cauliflower and Pine Nut Salad; Spiced
Chickpea Balls with Yogurt Tahini Sauce; Shrimp and
Scallops with Tomatoes and Feta; Herbed Basmati and
Wild Rice; Coconut and Marmalade Cake
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2/4
Thursday
6 p.m.
MARDI GRAS PARTY 
$50
Sheri Castle
Come let the good times roll with Sheri Castle!
She’ll be sharing fun recipes to help you create
your own traditional Louisiana dishes at home.
Menu: Savory Callas; Hot Crawfish Dip; Shrimp and
Andouille Gumbo with Creole Potato Salad; Pableaux’s
Red Beans and Rice; Pam’s King Cake
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2/6
Saturday
4 p.m.
$40
A PROPER AFTERNOON TEA 
Amanda Fisher
Let Amanda, a native of the U.K., show you how
to make a perfect English style afternoon tea. Not
only will the treats be tasty, but we guarantee you
will have fun!
Menu: Finger Sandwiches; Scones with Jam and Clotted
Cream; Fresh Fruit Mini Tartlets; Victoria Sponge Cake
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2/7
Sunday
4 p.m.
$45
CHOCOLATE FOR VALENTINE’S DAY
WITH GUITTARD 
What better way to celebrate Valentine’s Day than with
chocolate? We will sample chocolate desserts in the
class and also offer some to take home to enjoy later in
the evening. Guittard Chocolate has just published a
beautiful new cookbook that we will be cooking from
as well. Everyone in class will receive a surprise from
Guittard and a few cookbooks will be given away!
Menu: Molten Chocolate Cookies; Chocolate Pistachio
Sables; Chocolate Pots de Crème with Espresso Granita;
Dark Chocolate Raspberry BonBons
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FEBRUARY
2/8
Monday
6 p.m.
$45
2/11
LONG WINTER NIGHTS 
During the cold months we tend to hole up in our
homes. Join Chef Ellen Clevenger-Firley as she shows
you how to make this warming comfort food menu to
bring family and friends together.
Tuesday
5 p.m.
$45
Libations will be created using ingredients typically
known to enhance the emotive responses surrounding
love. Tasting with chocolates, champagne, caviar and
strawberries will be on deck for this fun class with the
ever-popular Gary Crunkleton. A small meal will be
included with cocktails
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2/13
Saturday
11 a.m.
$45
BRUNCH WITH TIMOTHY 
$40
NON-RECIPE RECIPES
EVERYONE SHOULD KNOW
Emma Laperruque
6 p.m.
Gary Crunkleton
Menu: Hot Rum and Cider Punch; Warm Spiced Nuts;
Mushroom Soup with Madeira and Hazelnuts; Seared Tuna
with Warm Vincotto Dressed Lentils; Oven Roasted Brussel
Sprouts with Bacon and Walnuts; Chocolate Brandy Cake
with Fresh Whipped Cream
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2/9
Thursday
TASTE OF THE TRIANGLE: THE CRUNKLETON
– COCKTAILS AND LOVE 
Timothy O’Lenic
5
Emma Laperruque has over 50 cookbooks in her
apartment, but if you peeked into her kitchen any night
of the week, you wouldn’t see her hunched over a recipe
card for dinner. For everyday meals, Emma often return
to (and adapt) the basic, fundamental “recipes” I’ve
learned (and learned to love). This choose-your-own
adventure style of cooking lets the home cook lead the
way. This recipe guidebook versus rulebook method
will allow cooks to take the version made in this handson class and recreate it at home.
Cookbook author and breakfast expert Timothy is here
to teach you a perfect brunch menu that is fun to make
and sure to impress guests.
Menu: Champagne with Prosciutto Wrapped Calmyrna
Figs and Melted Manchego; First Crop Asparagus,
Gruyere, and Garden Thyme Frittata; Baby Arugula,
Roasted Beet and Goat Cheese Salad, Champagne
Herb Vinaigrette; Pappardelle Pasta with Saffron,
Sherry Cream Sauce Dusted with California Fennel
Pollen; Baked Apple Rose Pastry
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Menu: Vinaigrette; Pesto; Frittata; Meatballs and Tomato
Sauce; Vegetarian Chili; Pavlova
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2/10
Wednesday
6 p.m.
BOOK YOUR PRIVATE PARTY
IN THE COOKING SCHOOL!
$50
OAKLEAF - A BRIGHTER SIDE
OF WINTER WITH CITRUS 
Our Cooking School is also available for
tailored private parties to allow you and your
guests to explore your culinary imagination.
Brendan Cox
Let Chef Brendan, from Pittsboro’s acclaimed Oakleaf
Restaurant, show you how to brighten up your winter
plates with a variety of recipes that feature citrus.
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.
Menu: Smoked Trout with Lemon Crème Fraîche;
Buttermilk Blini; Crispy Potato; Scallop Crudo with
Lime, Black Pepper and Mint; Duck, Blood Orange,
Bok Choy and Star Anise; Lemon Honey Cakes with
Meyer Lemon Sabayon cc1602101800
Contact Kim Calaway at
[email protected]
today to get started on planning a fun
event that is sure to be remembered by all.
Special thanks to:
Cooking School is sponsored by:
THE
SIENA
H O T E L

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
7
Featured Recipe:
SPICY CHICKEN SKILLET
Recipe by Marilyn Markel, Southern Season Culinary Director
INGREDIENTS:
• 1 ½ lb boneless, skinless
chicken breasts, trimmed
and sliced
• 2 Tbsp Mexican seasoning
• 2 Tbsp oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cups corn
• 1 can pink beans,
drained and rinsed
• 2 Tbsp Aji Limo Paste (depending on how hot you like it)
• 1 cup chicken stock
or water
• 1 cup grated sharp cheddar cheese
• 1 lime, sliced
INSTRUCTIONS:
1. Combine the chicken with Mexican seasoning and toss together in a bowl. Heat skillet and oil over medium heat.
2. Cook chicken stirring until cooked through,
about 5 minutes depending on the size. Remove
chicken from skillet.
3. Add peppers and onions and cook about 5 minutes.
Add corn, beans, paste and stock. Cook until simmering. Taste and season with salt, if necessary.
4. Return chicken to the pan and sprinkle on the cheese.
Put under the broiler until cheese is melted and toasty.
5. Serve with lime wedges and homemade or store
bought warmed corn tortillas.
2/13
Saturday
6 p.m.
$50
DINNER DUET: VALENTINE’S DINNER 
2/14
Sunday
1 p.m.
VALENTINE’S BRUNCH
$45
5
Menu: Roasted Parsnip and Pear Soup with Gruyere
Crackers; Baby Greens with Whipped Feta Stuffed Peppers;
Roasted Rosemary Beef Tenderloin with Sweet Potato and
Brussel Sprout Hash; Chocolate Pots de Crème with Orange
Olive Oil and Sea Salt
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Menu: Baby Greens with Roasted Pears and Butternut
Squash; Gruyere Soufflé; Bourbon Praline French Toast with
Sage Sausage; Lemon Bars and Chocolate
Covered Strawberries
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Enjoy Valentine’s Day Eve with your special someone
in this fun class. We’ll pop open the bubbly and enjoy
some great food and you’ll take home recipes to make
together on your next special evening.
8
Enjoy our Valentine’s Day brunch without standing in
line at the omelet station. Bring your special someone
and enjoy some delicious food while watching the staff
demonstrate how you can make the recipes at home.
FEBRUARY
2/15
Monday
6 p.m.
$45
2/20
MEDITERRANEAN VEGETABLES 
Amanda Fisher
The bright recipes Amanda will feature in this class will
cheer your winter days and remind us of the warmer
weather to come!
Menu: Minted Pea and Lentil Bruschetta ; Roasted
Vegetable Platter with Harissa and Dukkah; Butternut
Squash Tart with Seeds and Nuts; Peppers Stuffed with
Yellow Squash and Ricotta Salata; Marinated Fig and
Orange Cups
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2/16
Tuesday
6 p.m.
COON ROCK FARM 
$45
Jamie DeMent and Richard Holcomb
Coon Rock is 10 acres of organic vegetables, chicken,
sheep, cows and pigs. Their products are sold at farmers
markets, CSA’s and Bella Bean Organics. It’s amazing
how delicious local seasonal food can be. Join owners
Jamie and Richard for this early spring menu sure to
please and discover what a difference organic can make.
Menu: Sweet Potato Biscuits with Lamb Sausage; Spring
Garden Salad with Fried Egg; Savory Sweet Fresh Ham
Roast, Creamy Anson Mills Blue Grit Polenta; Baby Carrots
with Honey Ginger Glaze; Buttermilk Pie
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2/17
Wednesday
5 p.m.
Saturday
5 p.m.
$45
FOOD OF MEXICO:
ENJOY THE WHOLE MEAL EXPERIENCE 
$40
BROWNING, BRAISING AND ROASTING
5
Elevate simple ingredients with these three
techniques for elegant dinners that are sure to
impress. Learn to brown and braise meats and greens
for tender and flavorful courses paired with roasted
and caramelized sides.
Marcelo Villasuso
Due the enormous challenge to define, explain and
share the eclectic and complex multiregional cuisines
that comprise the food of México, Marcelo tasked
himself to break it down into three main components:
Cooking Sauces, Spicy Salsas and Paired Drinks.
Based on this, he developed a whole meal experience
based on four courses: Botanas (appetizers), Platos
Fuertes (main courses), Guarniciónes (side items),
and Postres y Dulces (desserts).
Menu: Taco de Chuleta Ahumada con Tocino (Smoked
pork chop and bacon taco, with pineapple pico de gallo;
paired with tequila and grapefruit cocktail); Pescado en
Mixiote (fish in parchment cooked in savory chile-pasilla
sauce); Salpicon de Chayote (Chayote squash salad);
Dessert: Bunuelos de Mermelada (Mexican fritters with
orange marmalade, dark chocolate and pasilla chile sauce)
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2/21
Sunday
2 p.m.
GREEK GRILLING
Brian Adornetto
5
$45
Love the flavors of Greek food but afraid to try to make
it at home? Chef Brian will take you on a culinary
journey to Greece in this hands-in class that will show
how easy it can be to prepare.
Menu: Grilled Zucchini with Lemon-Oregano Vinaigrette;
Grilled Lamb Chops with Yogurt-Mint Sauce; Grilled
Eggplant Zesti Feta (feta, olive, caper and roasted pepper
“salsa”); Grilled Pears with Honey- Wine Glaze and Pistachios
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Menu: Coq au Vin with Roasted Root Vegetables;
Braised Kale and Pancetta; Cornmeal Crepes with
Honey Roasted Pears
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2/18
Thursday
6 p.m.
$45
JUST SAY “WINE AND CHEESE, PLEASE”
Elizabeth Cooper and Caitlin Burke
GIVE THE GIFT
3
OF CLASS!
Wine and cheese pairings don’t just magically happen,
they take planning and practice in this class you will
learn to pair like a pro. Recipes that require cooking
with cheese as the dominant ingredient are a great
opportunity for the perfect wine.
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.
Menu: Marinated Vegetable and Feta salad; Mushroom
Crostini with Grayson Cheese; Grilled Chicken with Apples
and Brie; Baked Pear with Blue Cheese, Pecans and Honey
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HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
9
FEBRUARY
2/22
Monday
TAP AND TABLE
5 p.m.
5
Susan Hearn
$45
Food and drink pairings aren’t just for wine. Join Chef
Susan for this hands-on class and prepare a variety of
dishes that will each be paired with a beer.
CHOCOLATE
Menu: Spanakopita, Shaved Fennel and Zucchini Salad
EXTRAVAGANZA
with Pistachios and Spiced Orange Vinaigrette; Lamb Kofta
with Tzatziki Sauce and Grilled Vegetables and Pita Bread;
Stout Floats with a Cocoa Syrup and a Vanilla Bean &
Almond Biscotti.
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2/23
Tuesday
6 p.m.
ITALIAN WINTER 
February 13 | 11 a.m. - 2 p.m.
We love chocolate as much as anyone and
it has always been a big part of our store,
but on February 13, from 11 a.m. - 2 p.m., we
take it up a level! Come learn more about the
world’s most celebrated sweet treat, sample
and taste and enjoy special offers in the
store and restaurant –just in time for those
last minute Valentine’s shoppers!
$50
Sheri Castle
It’s not all pizza and pasta– there are so many
flavors in Italian cuisine! Join Sheri and discover
a completely different Italian menu that is perfect
for a cold winter evening at home.
Menu: Pepperoni Garlic Knots; Smoked Tomato Soup with
Braised White Beans; Simple Chicken Milanese; Winter
Panzanella; Italian Hot Chocolate; Orange and Pistachio
Biscotti
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2/24
Wednesday
6 p.m.
$45
WINE AND CHEESE PAIRINGS WITH
THE KAST BROTHERS
3
Alexander and Maximilian Kast
Learn sophisticated wine and cheese pairings to
smarten up your parties! The Kast Brothers, of
Fearrington House and Goat Lady Dairy, will share
their expertise in wine and cheese in this fun and
informative class. A light snack will be provided in
addition to the wine and cheese.
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2/27
Saturday
4 p.m.
$50
FAMOUS LATIN SANDWICHES 
Sandra Gutierrez
Join Sandra, one of the country’s top experts on
Latin American foods, and learn to make some of the
traditional sandwiches that are enjoyed by millions.
Menu: Mexican Torta with Pickled Onions and Jalapeños;
The Big, Bad Cuban Sandwich; Brazilian Bauro (Steak
Sandwich); Plantain Chips and Chimichurri.
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2/28
Sunday
2 p.m.
$45
FIRESIDE DINNER PARTY 
2/25
Thursday
6 p.m.
$45
COOKING IN PROVENCE 
Amanda Cushman
In this class, Amanda will share some of her vast
culinary knowledge and take you on a tour through the
unique flavors of France’s Provence region.
Menu: Crisp Flat Bread with Olives, Anchovies and
Caramelized Onions, Frisee Salad with Lardons and Warm
Chevre, Braised Leeks with Mustard Breadcrumbs, Fish
Provencal, Bittersweet Orange Chocolate Tart
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Lucindy Willis
A crackling fire, snow falling and the holidays are
over. It’s the ideal time for a cozy dinner with friends
featuring comfort food that satisfies the soul. Join
always-popular Chef Lucindy as she shares the art
of making a variety of winter sauces to top earthy
winter dishes as well as the secret to making the
ultimate nut tart.
Menu: Hot Spiced Cider; Fish Fillet with Ham Hock and
Red Wine Sauce; Baked Grits with Parmesan Sauce;
Chocolate Caramel Nut Tart
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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.
10
FEBRUARY/MARCH
2/29
Monday
6 p.m.
$45
SPRINGTIME IN ITALY – GLUTEN FREE 
3/5
Saturday
4 p.m.
MAKING CHEESE 
$40
Kim and Lane Calaway
Alexander Kast
Menu: Marinated Fennel Salad with Fresh Herbs, Arugula,
Strawberries and Radish; Farinata Genovase - Chickpea
Bread with Rosemary and Black Peppercorn; Preserved
Tomato Braised Chicken Thighs; Parmesan Polenta; Roasted
Radish and Wilted Greens; Herbed Panna Cotta with
Toasted Almond, Macerated Berries, Vanilla Balsamic Redux
A light snack will be served with the cheese.
Come join Cooking School Manger Kim Calaway and
her son, chef Lane Calaway, as they team up to bring
you a gluten-free dinner from Italy.
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3/1
Tuesday
5 p.m.
$50
5
Menu: A variety of breads will be sampled
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Wednesday
PIES AND TARTS
Caitlin Burke
5 p.m.
5
Menu: Swiss Chard and Feta Crostada; Green salad with
Sesame Dressing; Mushroom Tartlets in a Cheddar Crust;
Apple Rose Tart
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Thursday
6 p.m.
3/6
Sunday
2 p.m.
$55
ADVANCED KNIFE SKILLS
5
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.
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3/7
Monday
5 p.m.
MEATLESS MONDAY
Caitlin Burke
$40
5
Meat? Who needs meat? Join Caitlin for this hands-on
class and learn delicious vegetarian recipes that will
make you forget all about the meat.
Menu: Kale, Quinoa and Sweet Potato Salad; Apple
Cheddar Panini; Mediterranean Farro Salad; Eggs Poached
in Indian Spiced Tomato Sauce; Trail Mix Cookies
$40
Sweet or savory, everyone loves pies and tarts!
Instructor Caitlin will open your eyes to these versatile
creations and show how they can be enjoyed for salad,
entrée and dessert courses.
3/3
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Brian Adornetto
LA FARM BAKERY
Lionel Vatinet Learn to bake bread with the best! Lionel Vatinet of La
Farm Bakery in Cary is best known for his signature
La Farm Sourdough Bread –an impressive five-pound
boule with a savory and supple interior. Let Lionel lead
you in an introduction to the basics and fundamentals
of “Le Pain Francais.” Have a hands-on experience
and learn everything about the essential elements of
French bread, including Lionel’s signature kneading
techniques and shaping of dough.
3/2
Love cheese and want to know more about it?
Alexander, from Goat Lady Dairy, will help demystify
how cheese is produced from milk to solids. In this
class, you will understand more about the specifics of
how cheese is formed and the variables.
$50
COOKERY FOR ST. PATRICK’S DAY 
Sheri Castle
Time to put your green on and join us in the Cooking
School to celebrate St Patrick’s Day fare with Sheri
Castle. She will be sharing recipes for traditional Irish
dishes you can easily recreate at home.
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3/8
Tuesday
6 p.m.
BRINNER TIME! 
$40
Emma Laperruque
There’s a reason words like “brunch” and “brinner”
have worked their way into our idiom. People love
breakfast! No matter what time of day it is, a plate of
waffles or eggs symbolizes a bright beginning, and
all that’s good to come. For this class, Emma will
share a range of recipes, from sweet to savory,
classic to contemporary, to reinforce why breakfast
is “the most important meal of the day.”
Menu: DIY Yogurt and Granola; Rye Waffles; Everyday
Eggs Benedict; Egg Tacos with Homemade Tortillas; Baconand-Eggs Fried Rice
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Menu: Fig Crackers with Irish Cheeses and Chutney;
Beef and Guinness Pot Pie; Butter Roasted Potatoes;
Braised Sweet and Sour Red Cabbage; Chocolate
Guinness Decadence
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HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
11
MARCH
MEET THE MANAGER
Kim Calaway is manager of
Southern Season’s Chapel
Hill Cooking School. After
running the store’s tasting
station and working in prep
and as an instructor in the
school, she took over as
manager in October. Says
Kim, “My life is consumed
by food! Cooking with
family and friends makes
the world go around and
placing food on the table
can bring all walks of life together. It is incredible to sit back,
watch, and listen to what is said, shared, laughed and cried
about around a table of food.”
A military brat, Kim moved a lot while growing up but spent
much of her youth in Germany. A large part of her personal
life exists in the kitchen and Kim has attended cooking
classes (or simply stood in the kitchen of wise old women)
all over Europe. She has also taught children how to cook
as a pre-school teacher for six years, served as a Managing
Director for Pampered Chef in the mid-90s, and owned a
small hors d’oeuvres catering business. That has led her
full circle to where she is now writing a cookbook on how to
create memories with food.
Kim does find time to shop for vintage furniture
(especially mid-century modern) and care for her two
Boxers that she and her husband adopted from the Carolina
Boxer Rescue. Soccer is the other constant in her life. She
was an administrator for a youth soccer club for several
years and she attends Carolina Railhawks games religiously
(her husband is the stadium announcer).
3/9
Wednesday
5 p.m.
$45
TASTE OF THE CARIBBEAN TOO!
Vicente Rosario
5
Born and raised in Puerto Rico, Vicente Rosario
learned to cook traditional dishes from his
grandparents but they also inspired him to experiment
with different culinary ideas. After finishing college,
he worked at several restaurants to gain experience,
and soon began to create his own unique signature
Caribbean recipes. Come join Vicente and discover a
bit of Caribbean cuisine as he takes you on a journey
to awaken your taste buds. Buen Provecho!
Menu: Rum Punch; Vicente’s Own Guacamole and
Chips; Steamed Grilled Fish Fillet; Tostones (Fried Green
Plantains); Vicente’s Purple Cole Slaw; Besitos de Coco
(Coconut kisses)
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12
3/10
Thursday
6 p.m.
$50
MASA HARINA VS. MASAREPA 
Sandra Gutierrez
Masa Harina vs. Masarepa: Do you know the
difference? You will after this fun class. Cookbook
author Sandra, an expert on the food of Latin America,
will expand your culinary horizons.
Menu: Cheese Pupusas with the Works; Cachapas (corn
pancakes) with Shredded Beef Stew; Arepas with ChickenAvocado Salad; Sweet Anise Empanadas
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3/12
Saturday
4 p.m.
BASICS OF BAKING
5
$40
Gwen Cummings Maller
Do all the different flours confuse you? Are you
intimidated by making shortbread? Gwen will
discuss ingredients, tools and techniques with
three basic recipes that you can build on to become
a successful and confident baker.
Menu: Flourless Chocolate Cake; Muffins;
Scottish Shortbread
3 /13
Sunday
4 p.m.
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$45
COOKING WITH IRISH BEER AND SPIRITS
Brian Adornetto
5
Spirits always amplify a meal! Since St. Patrick’s Day
is upon us, Chef Brian will share recipes that
incorporate flavors brewed and distilled on
the Emerald Isle. Sláinte!
Menu: Whiskey Onion Soup; Gaelic Steak (with Irish
Whiskey Sauce); Irish Ale Mac and Cheese; Pretzel
Coated Chocolate Stout Truffles; Chef Brian’s
Homemade Irish Cream
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3/14
Monday
5 p.m.
$45
ISLAND FOOD FROM THE CARIBBEAN
Susan Hearn
5
It may still be chilly outside but that doesn’t mean
we can’t dream of a tropical vacation! Join Susan for
culinary exploration of Caribbean flavors and drive the
winter blues away.
Menu: Jamaican Spinach Soup; Conch Fritters with Hot
Banana Salsa; Cuban Style Chicken Fricassee; Jerk Spiced
Black Bean and Sweet Potato Curry; Steamed White Rice;
Pineapple Banana Crepes with a Butter Rum Sauce
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3/15
Tuesday
PASTA MANGA
5 p.m.
5
$40
Homemade pasta doesn’t have to be intimidating
and you don’t need expensive equipment. In this
fun hands-on class you will learn to create a delicious
meal featuring pasta you made from scratch.
Menu: Tagliatelle with Lemon and Walnuts, Ricotta
Gnocchi with Sausage and Fennel Ragu, Acorn Squash
Tortellini with Brown Butter and Hazelnuts cc1603151700
MARCH
3/16
Wednesday
6 p.m.
COOKING WITH WINE
Amanda Fisher
3
$45
3/20
Come join entertaining instructor Amanda Fisher
for this fun class and learn how to enhance your
cooking with wine! The most tender meats and the
most delicious seafood, the easiest dessert and
wine pairings too!
Menu: Scallops in White Wine; Burgundy Beef; Sherry and
Apple Chicken; Champagne Grape Gelees cc1603161800
3/17
Thursday
6 p.m.
$45
ST PATRICK’S DAY BEER PAIRING 
Cooking School and Wine Department
St Patrick’s Day honors Ireland’s patron saint and the
food and beer associated with the holiday are legendary.
Come join our St. Patrick’s Day celebration cooking
school style… and don’t forget to wear something green!
Menu: Miniature Irish Breakfast; Grandmother’s Soda
Bread; Petite Shepherd’s Pie; Cabbage and Apple Sauté;
Chocolate Guinness Stout Cake
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3/19
Saturday
11 a.m.
Sunday
4 p.m.
$45
TASTE OF THE TRIANGLE: PAIRING WINES
AND VEGETARIAN MENUS
$40
FAVORITE FARM DINNER RECIPES FROM
PEACEFUL RIVER FARM 
Lee Newlin
3
Maximilian Kast, Wine Director of The
Fearrington House
Everyone knows a good wine can really make a meal
shine. Let Maximilian, one of the top wine experts
in the area, take the mystery out of paring wine with
vegetarian dishes.
Menu: Roasted Garlic and Lentil Soup with Rosemary
Croutons; Potato Gnocchi with Roasted Red Pepper,
Roasted Sun chokes, Parsnip Purée and Mushroom
Broth; Tofu Schnitzel with Mushroom Gravy and
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Braised Celery Root
3/21
Monday
6 p.m.
BIG NIGHT IN 
$45
For your next celebration, instead of going out, have
it at home. Join chef Ellen Clevenger-Firley for this
Northern Italian inspired menu and see how much fun
it can be to cook and celebrate at home.
Menu: Farmer’s Market Minestrone; Slow Roasted Artic
Char with Sautéed Fennel and Pernod; Roasted Cherry
Tomato Gratin; Sautéed Swiss Chard with Garlic; Lemon
Crostata with Raspberry Sauce.
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The Newlin family–Lee, her husband, Larry, and
daughter, Kathryn Brown–host farm dinners at their
scenic 18-acre farm on the Haw River. Guests rave about
their dinners and, not surprisingly, they were voted
the #1 place in the Chapel Hill area to eat vegetarian
in a poll by Chapelboro.com. Come learn how to host
your own farm-to-table dinner where vegetables will
be the star attraction. Lee will jump start your effort by
sharing the recipes that her guests love most.
Menu: Crispy Quinoa Cakes with Chipotle Aïoli; Baby Bok
Choy with Chickpeas and Cashews; Tender Tatsoi and
French Breakfast Radish Salad with Sesame Vinaigrette;
Fresh Lemon Mousse with Farm Fresh Eggs cc1603191100
3/19
Saturday
5 p.m.
$45
HARBINGER OF SPRING 
EASTER COOKIE
Lucindy Willis
Spring is almost here and Easter is just around the
corner. Celebrate the rebirth of Mother Nature with
an “Ode to Spring” gathering. In this class, Chef
Lucindy from Terrapin Cove Culinary School will
prepare a dish featuring trout from Sunburst Farms
(located on the edge of the Pisgah National Forest).
It will be served with spring treasures and finished
with an indulgent treat that that would even get two
thumbs up from the Easter Bunny.
DECORATING
March 26 | 11 a.m. - 1 p.m. | FREE
Looking for a fun Easter event to share with the kids?
Stop by our tasting station on March 26, from 11 a.m.
- 1 p.m., for cookie decorating. We’ll provide the eggshaped cookies, icing and other decorations, you and
your kids provide the creativity! (And you don’t even
have to worry about making a mess in your kitchen)
Menu: Early Spring Salad with Parmigianino Crisps;
Trout Almandine; Asparagus, Spring Onion and
Mushroom Gratin; Tres Leches Cake
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HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
13
MARCH
3/22
Tuesday
6 p.m.
$50
OLD-FASHIONED EASTER DINNER 
3/29
Tuesday
5 p.m.
MUSHROOM MANIA
5
$40
Sheri Castle
Kim Calaway
Menu: Lemony Deviled Eggs with Blasted Asparagus;
Baked Ham with Creamy Mustard Sauce; Garden Pea and
Parmesan Puree; Roasted Fingerling Potato Salad with
Lemon and Basil Vinaigrette; Spoon Rolls with Herbed
Butter; Buttermilk Pie with Raspberry
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Menu: Miso and Oyster Mushroom Broth; Roasted wild
Mushrooms with Herbed Polenta; Shitake Porridge; Porcini,
Gruyere and Leek Tart
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Join chef and cookbook author Sheri as she shares
familiar traditional recipes for an old-fashioned Easter
dinner. It’s time to reintroduce some of these classic
dishes into your cooking repertoire!
3/23
Wednesday
5 p.m.
SPRINGTIME TREASURES
Caroline Bretherton
$45
5
It’s that time of year when the produce at the grocery
store is changing and the farmers’ markets are getting
packed again. Nature’s bounty is blooming and we have
many more options to bring color back to our dinner
table. Join Caroline, author of a dozen cookbooks, in
this hands-on class that highlights spring’s headliners.
Menu: Minted Pea Pancakes with Griddled Asparagus
topped with a Poached Egg; Roasted Cornish Game
Hen with Radishes and Spring Onions and Herbed Broth;
Rhubarb and Ginger Fool with Dessert Shortbread
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3/24
Thursday
6 p.m.
$45
SPRING SIDES AND SALADS 
Amanda Cushman
Spring is officially here! Celebrate with the bounty of
the season and let Amanda share tasty recipes from her
30+ years of culinary instruction.
Menu: Wild and Brown Rice Salad with Roasted Onions,
Parsley and Currants; Watercress Salad with Roasted Beets,
Toasted Walnuts and Feta; Roasted Baby Carrots with Pine
Nuts, Red Onion and Rosemary; Crispy Potato Galette,
Arugula, Endive Salad with Blood Oranges and Grilled
Citrus Chicken
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3/26
Saturday
6 p.m.
SPANISH WINE DINNER
From porcini to portobello, mushrooms make a
nutritious and delicious addition to everything from
soup to quiche. Join Cooking School Manager Kim for
this hands-on class and discover just how versatile and
flavorful mushrooms can be,
3/30
Wednesday
6 p.m.
$55
FLAVORFUL AND SEASONAL
SMALL PLATES 
Molly Stevens
What better way to entertain than with an assortment
of tasty tapas, or small plates? Join James Beard
award-winning teacher and cookbook author Molly
Stevens as she shares with you some of her favorite
recipes for flavorful and seasonal appetizers…and
of, course, desserts.
Menu: Green Pea Fritters; Meatball Crostini; Carrot Soup
Shooters with Pistachios; Balsamic-Honey-Glazed Chicken
Wings; Crab Cakes with Scallions and Jalapenos; RhubarbGinger Buckle
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3/31
Thursday
6 p.m.
SPRING ENTERTAINING
AND WINE PAIRING
$55
3
Molly Stevens and Elizabeth Cooper
Spring is the perfect time for entertaining. Celebrate
the end of winter with a fun and fresh menu and learn
the perfect wines to accompany it.
Menu: Roasted Prosciutto-Wrapped Asparagus Spears;
Poppy and Pepper Cheese Coins; Side of Salmon with
Herbed Yogurt Sauce; Farro Salad with Radishes and Pea
Shoots; Chocolate Panna Cotta with Strawberries
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$45
3
Elizabeth Cooper and Caitlin Burke
Come celebrate National Paella Day with the Culinary
Collective and learn to make this delicious traditional
dish as well other Spanish delights! And nothing goes
better with Spanish food than Spanish wine so you’ll
also learn the perfect wines to pair with the menu.
Menu: Cheese Plate with Assorted Accompaniments; Tuna
Stuffed Piquillo Peppers; Valencian Paella; Chocolate IceCream with Smoked Olive Oil and Cocoa-Salt Cookies
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14
MARCH
APRIL
SNEAK
April
Sneak
Peek!PEEK!
4/10
4/5
Nick Malgieri
Tuesday
6 p.m.
$50
POISSON PROVENCAL 
Shellie Kark
Join Chef Shellie Kark to accomplish the oftentimes
intimidating cooking of fish. In this class you will
learn multiple ways of preparation that any cook can
master. Adding a French flair by incorporating the
amazing flavors of Provence and the Mediterranean
will take these techniques to the next level.
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.
Sunday
2 p.m.
$55
LEMONS UNLIMITED 
It’s time for lemons – tangy and delicious cakes, tarts,
cookies, and more, as well as an easy and superb
marmalade. Chef Nick Malgieri will open your eyes to
the many culinary possibilities of this citrus fruit.
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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$50
TECHNIQUE MYSTIQUE 
Shellie Kark
Join Chef Shellie Kark on her second night to learn
“chic techniques” that will improve your abilities.
These are techniques for busy schedules that can
be made for elegance or for comfort. This class will
include the techniques of sauté, summer braising
and pastry doughs for sweet and savory applications.
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.
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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4/9
Saturday
1 p.m. $55
AUTHENTIC ITALIAN BAKING 
Nick Malgieri
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
Wedding • Shower • Anniversary • Luncheon • Rehearsal Dinner
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:
Chapel Hill, N.C. | Charleston, S.C. | Richmond, Va.
(919) 929-9466 | southernseason.com
Photo credits: Brett & Jessica Photography & Jonathan Boncek
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
HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
15
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
Chapel Hill Cooking School: (919) 913-1241
southernseason.com/cooking-school/chapel-hill
16

SPICY CHICKEN SKILLET find this recipe

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