cooking school - Southern Season

Transcription

COOKING SCHOOL
FA L L S C H E D U L E
|
O C T O B E R - D E C E M B E R 2 01 3
730 Coleman Boulevard, Mt. Pleasant, SC • www.southernseason.com • 855-716-1240
October
5
1 Tuesday 5 pm $50
Girls Night Out: Tacos and Sangria
Cooking School Staff
Tacos are the consummate Mexican sandwich. They are open to your
imagination's capacity and form a complete meal—all in one pocket.
Join the Cooking School Staff as they demonstrate how to transform
the traditional taco with creative ideas and delicious results.
This is a hands-on class.
Menu: Sangria Two Ways; Portobello, Corn and Jalapeño Tacos with Homemade Corn
Tortillas; Duck Confit Tacos with Salsa Cruda; Chicken Tacos with Roasted Salsa Verde
mc1310011700
We love cornbread! Whether you like your cornbread a little sweet or
savory, soft or crusty, join the Cooking School Staff for this fun lesson
on cornbread. This is a hands-on class.
Menu: Cornbread Panzanella with Black-Eyed Peas; Hoe Cakes with Pork Carnitas;
Hushpuppies; Spoon Bread with Shrimp and Lemon Cream
mc1310021700
3
3 Thursday 5 pm $15
Thursdays Uncorked: Oktoberfest
Wine Department Staff
It's still Oktoberfest in Munich so we will continue to celebrate!
Oktoberfest has been a part of the Bavarian culture since 1810.
Join us this evening for authentic beers and accompaniments.
mc1310031700
4 Friday 6 pm $65
The Lee Bros. Charleston Kitchen
Matt and Ted Lee
When siblings Matt and Ted left to attend college in the Northeast,
they missed the foods of their hometown, Charleston, South Carolina.
They founded the Lee Bros. Boiled Peanuts Catalogue, a mail-order
catalog for southern pantry staples like stone-ground grits, fig preserves
and, of course, boiled peanuts. When an editor of a travel magazine
asked them to write a story about road-tripping their home state in
search of great food, they embarked on a second career as food and
travel journalists. Join them as they demonstrate recipes from their
third book "The Lee Bros. Charleston Kitchen."
Menu: Henry's Cheese Spread; Peanut and Oyster Stew; Pan Roasted Okra, Corn and
Tomatoes; Deviled Crab; Syllabub with Spiced Pears
mc1310041800
Fall is upon us and it's time for pumpkins, squashes and sweet potatoes.
Join us for a fun afternoon of cooking some fall favorites, then sit
down together to enjoy the fruits of our labor. Ages 7 and up.
Menu: Orange and Jicama Salad with Toasted Pepitas; Sweet Potato Biscuits with
Pulled Pork; Spaghetti Squash with Secret Sauce; Pumpkin Tartlets
mc1310051100
5
Sandwiches are one of the top food trends of 2013, but not your
average peanut butter and jelly or bologna. This year the international
sandwich has come to the forefront. Join the Cooking School Staff to
make sandwiches from across the globe. This is a hands-on class.
Menu: Cuban Sandwich; Banh Mi Sandwich; Salmon BLT; Ice Cream Sandwich
mc1310051500
2
8 Tuesday 6 pm $45
Four Fishes!
Laurie Erickson
Laurie’s passion is life-long; she began creating recipes as a young
girl with her grandmother. Since then, she has been a featured chef
on the Dr. Oz show and her recipes have appeared in numerous
publications. Join Laurie as she shows you how to prepare four fish
entrées, each in ten minutes.
Menu: Wasabi Pea Crusted Wild Salmon; Whole Roasted Red Fish with Chimichurri;
Flounder Picatta; Proscuitto-Wrapped Cod with Tapenade
mc1310081800
3
9 Wednesday 6 pm $40
Wine with Mac 'n Cheese
Elizabeth Cooper and Marilyn Markel
Seriously, yes! Just before the big Mac 'n Cheese festival, Elizabeth,
Wine Manager in Chapel Hill, NC, and Marilyn, Culinary Director, show
how wine and mac 'n cheese can be a perfect duet. Learn how to pair a
white and red wine with each of these mac 'n cheese variations.
Menu: Cheddar and Roasted Poblano Mac 'n Cheese; Caramelized Onion, Comté and Bacon
Mac 'n Cheese; Smoked Gouda, Fontina and Ham Mac 'n Cheese
mc1310091800
3
10 Thursday 5 pm $15
Thursdays Uncorked: All About Beer
Join us tonight as we discuss the brewing process and what it takes to
make beer. We will sample some domestic micro-brewery beers along
with "beer-friendly" snacks.
mc1310101700
54
11 Friday 5 pm $35
Teen Cuisine: Fall Festival
45
5 Saturday 11 am $65 for 2
Parent and Kids in the Kitchen: Fall Festival
5 Saturday 3 pm $50
Sandwich!
Holly is an award-winning food journalist and graduate of Le Cordon
Bleu Paris, and released her fifth cookbook "The French Cook: Sauces,"
this year. Sauces are the revered building blocks of classic French
cooking. In this class, Holly takes you to France with her memories of
Le Cordon Bleu Paris and south central France, which she once called
home. Explore Escoffier’s classic mother sauces and tasty plays on
hollandaise, mayonnaise, velouté, brown reduction sauce
and tomato sauce.
Menu: Seared New York Strip with Bearnaise Sauce; Aïoli and Crudite Tray; Blanquette
de Porc (Pork Stew in a Velouté Sauce); Roasted Chicken with a Poulette Sauce;
Sauce Puttanesca Tossed with Linguini and Fresh Herbs
mc1310061400
51
Cornbread!
6 Sunday 2 pm $40
The French Cook: Sauces
Holly Herrick
Gather with your friends and learn how to make some sophisticated teen
cuisine with a fall twist. The Cooking School Staff teaches how to make
this meal full of classic cooking techniques that will also impress your
family and friends. Join us for hands-on cooking and then enjoy a meal
with your classmates. This is a hands-on class. Ages 13 and up.
Menu: Butternut Squash Soup with Ginger, Cumin and Crème Fraîche; Stuffed Pork
Tenderloin with Country Ham and Greens atop Creamy Grits; Crêpe Cake with
Chocolate Mousse
mc1310111700
12 Saturday 12 pm $50
Basic Knife Skills
5 1
Learn basic cutting and chopping techniques, how to hold a knife
properly, as well as how to care for and sharpen your knives in this wildly
popular class series with the Cooking School Staff. After practicing your
knife skills, a snack will be served. Feel free to bring your own chef’s
knife, otherwise, one will be provided. This is a hands-on class.
mc1310121200
To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.
Citrus Salad
Recipe courtesy of Marilyn Markel
This recipe will be featured in Holiday Brunch on
Saturday, November 2 at 11:00 am.
(Makes 6 Servings)
Ingredients:
2 Tbsp lime juice
2 Tbsp honey
½ cup dried cherries, cut in ½ if large
4 dried figs, chopped
¼ cup crystallized ginger, chopped
2 oranges, peel and pith removed, halved from pole to pole
then sliced in cross sections
1 ruby red grapefruit, supremed
4 mandarin oranges, peel and pith removed and
sliced in cross sections
8 kumquats, quartered
½ cup pomegranate seeds
2 Tbsp julienned mint
2 Tbsp julienned basil
½ cup roasted pecans, roughly chopped
Instructions:
1.Whisk together the lime juice and honey. Let the cherries and
figs sit in dressing while preparing the remaining ingredients.
2.Combine all ingredients, except pecans, and gently stir.
Garnish with pecans.
Note: If you let this sit overnight in the refrigerator a lot of juice will
form. You can drain off some of the juice to make mimosas with a little
Prosecco. Save a little pomegranate juice and add to the mimosas.
Crazy for Crêpes
October
5
It's amazing how pantry staples can be transformed into fabulous crêpes
with unlimited possibilities for fillings and toppings. Join the Cooking
School Staff and work side-by-side to create both sweet and savory
crêpes. This is a hands-on class.
Menu: Spinach Crêpes with Homemade Herbed Cheese; Southwestern Brunch Crêpes
with Sausage and Tomato Reduction Sauce; Deconstructed Éclairs (Crêpe Cake with
Pastry Cream and Chocolate)
mc1310121600
14 Monday 6 pm $40
Spirited Caribbean Cuisine from "The Rhum Chef"
Paul Yellin
Charleston welcomed Chef Paul the "Rhum Chef," and his spirited,
Caribbean cuisine to the Lowcountry in 2010. Coming by way of
Barbados, St. Lucia, Paris and Berlin, he brings a world of sophistication
to the Southern Season kitchen through vibrant, focused flavors and
layers of multiple textures in his upscale, rum-infused Caribbean cuisine.
He will entertain you with stories of Caribbean life and lore, adventures
at food and wine festivals in Miami, New York and Barbados, as well
as experiences catering for Obama’s inauguration and cooking for
celebrities. Featured in Bon Appétit, The New York Times Food Section
and The London Times, Paul is the author of "Infusion – Spirited Cooking"
and corporate chef for Mount Gay Rum. Watch as he artistically adds
the nuance of fine rum to our local food, bringing a bit of the Caribbean
right to our table.
Menu: Virgin Tropical Punch with Fresh Pineapple and Mango; "Stamp and Go" Salt Cod
Fritters with Spicy Banana Ketchup; Seared Jerk Tuna with Mango and Avocado “Chow;”
Crawfish Rum Butter and Herb Oil; “Drunken” Bread & Butter Pudding with
Rum Toffee Drizzle mc1310141800
15 Tuesday 5 pm $50
The Great Pumpkin
Emily Kimbrough
5
Well perhaps it's not Linus' great pumpkin, but pumpkins are delicious
to eat! Emily is a graduate of Johnson & Wales and talented Cooking
School Instructor. Join her as she takes pumpkin cooking beyond the
classic pumpkin pie. This is a hands-on class.
Menu: Roasted Apple, Pepita and Goat Cheese Salad with Apple Cider Vinaigrette; Pumpkin
Curry Soup; Pumpkin Seed Pesto over Grilled Chicken; Pumpkin Goat Cheese Ravioli with
Shrimp and Pine Nut Brown Butter Sauce; Mini Pumpkin Cheesecakes
mc1310151700
5
Guys Night Out: Mexican Fiesta
Mexican food was one of the first fusion cuisines, with influences from
both Spain and this country’s fascinating indigenous people. Join the
Cooking School Staff this evening for great food and comradery, and
a Mexican fiesta. This is a hands-on class.
Menu: Pork Carnitas Tacos with Cilantro and Onions; Chicken Chalupas with Confetti Salad
and Lime Crema; Ice Cream with Cajeta Caramel and Chocolate Sauce
mc1310161700
TIPS
Add chile powder to your citrus salad for an unusual and
surprising flavor sensation.
CLASS CODES BASIC:
1 ADVANCED: 2 WINE: 3 FOR KIDS: 4 HANDS ON: 5
3
October
3
Thursdays Uncorked: All About Oregon
22 Tuesday 6 pm $40
Delicious Vegan
Laurie Erickson
18 Friday 12 pm $30
Learn at Lunch: Elegant Fall Dinner
Marilyn Markel
Menu: Edamame Hummus; Farro Salad; Artichoke and Red Pepper Penne; Almond Butter
and Tofu Spread; Blueberry Phyllo Triangles
mc1310221800
Tonight we are having an Oregon wine and cheese festival. Join us as
we celebrate the bounty of Oregon, sampling some boutique wines
and artisanal cheeses.
mc1310171700
Having friends over for dinner? Make it easy for yourself by joining
Marilyn, Culinary Director, as she provides a multitude of do-ahead
tips that make entertaining a breeze. This is a one hour class.
Menu: Chive and Cheddar Biscuits with Pimento Cheese; Chicken Thighs with Wild
Mushrooms and Herbs; Apple and Fig Crisp
mc1310181200
18 Friday 6 pm $90 for 2
Dinner Duet: Romantic Dinner for Two
Enjoy a romantic meal with your partner, while discovering how
easy it is to create a special dinner. The Cooking School Staff will
demonstrate this romantic dinner, then dim the lights and turn on
relaxing music while you dine and chit chat.
Menu: Zucchini Pancakes with Smoked Trout and Crème Fraîche; Roasted Red Pepper Soup;
Herb Marinated Chicken Breasts atop Roasted Root Vegetables; Molten Chocolate Cakes
mc1310181800
Southern Guerilla Dinner
Jimi Hatt
Jimi Hatt’s underground Guerrilla Dinners are famous for secret chefs,
exotic locations, fabulous food, great music, high energy and donations
for charity. Not such a secret any more, Guerrilla Dinners are popping up
underground around South Carolina, Tennessee and California, with great
food and a farm-to-table focus. A southern Chef with an innovative edge,
Jimi will share stories, and a few Guerrilla secrets, as he brings the fun
and energy of a Guerrilla Dinner to the Cooking School kitchen.
Menu: South Carolina Succotash; Sweet and Salt Brined Chicken; Buttermilk Marinated
Fried Chicken; Cucumber and Tomato Salad
mc1310191700
Laurie’s passion is life-long; she began creating recipes as a young
girl with her grandmother. Since then, she has been a featured chef
on the Dr. Oz show and her recipes have appeared in numerous
publications. Join Laurie as she shows you how to eat deliciously
and vegan at the same time.
Basic Knife Skills
51
Learn basic cutting and chopping techniques, how to hold a knife
properly, as well as how to care for and sharpen your knives in this wildly
popular class with the Cooking School Staff. After practicing your knife
skills, a snack will be served. Feel free to bring your own chef’s knife,
otherwise, one will be provided. This is a hands-on class. mc1310231700
3
Thursdays Uncorked: United Nations Day
Join us as we travel around the world tonight and celebrate international
beers, by sampling beers from countries in the United Nations.
mc1310241700
25 Friday 6 pm $40
Zuppa!
Celia Cerasoli
If you want to know a real Italian, meet Celia. If you want to make real
soup, make good Italian zuppa. As Celia says, “There is nothing more
comforting on a crisp fall afternoon than a bowl of Italian soup and a
loaf of warm crusty bread.” Born in New York City to a very large, very
Italian family, Celia grew up eating and learning to cook like they did back
home in Italy. These soups are great to make in big batches, producing
enough to put away in the freezer for winter. Join Celia in the kitchen as
she shares some of her family’s favorite soups and stories, and sends you
home knowing how to make good zuppa like a good Italian!
Menu: Escarole Bean Soup (tender dark Greens laced with Garlic, Extra Virgin Olive Oil
and Parmigiano Regiano); Cerasoli Chicken Pastina Soup (Vegetables, Roasted Chicken
and Patina Pasta); Authentic Tuscan Chickpea Soup with Fresh Herbs, Garlic and
Homemade Stock
mc1310251800
20 Sunday 2 pm $45
Chucktown Chow: Southern Favorites from
Magnolias Kitchen
Don Drake
Don joined Magnolias as a Sous Chef in 1991, and he continues to
be the force that keeps Magnolias at the top of the nation's list for
exceptional southern food. Prior to relocating to Charleston, he attended
the Culinary Institute of America, then traveled and trained under many
critically acclaimed chefs, immersing himself in global cooking techniques
and spending time in London, Australia and Hawaii. Integrating his
international culinary background into Magnolias' distinctive southern
meals, Don prepares dishes with worldly flavors that remain true to the
history and culture of their Lowcountry beginnings.
Menu: Seared Sea Scallops with Hoe Cakes and Fall Apple Butter; Fried Green Tomatoes
with Country Ham, White Cheddar Cheese, Caramelized Onion Grits, Tomato Chutney and
Tomato Butter; Boiled Peanut Hummus, Pickled Okra and Hot Pepper Sauce on Flat Bread
mc1310201400
Dining al Fresco
The weather has cooled and it's time to think of dining at an outdoor
concert, at the beach, or right on your own patio. Karen, Cooking School
Volunteer, inspired this "everything - bacon and cheese please!" potato
salad. We'll tell you the story as you join the Cooking School Staff to
learn about preparing easy and delicious outdoor food.
Menu: Summer-in-a-Soup; Cold Fried Chicken Lettuce Wraps with Quick Cucumber Pickles;
Karen's "Everything" Potato Salad; Chocolate-Espresso Brownies
mc1310261300
27 Sunday 2 pm $35
It's a Halloween Par-tay
4 5
Gather all your witches and goblins and join the Cooking School Staff
for the coolest Halloween party ever. Wear a costume (cooking friendly
please), cook up a storm, and enjoy a feast with your new Cooking School
friends. This is a hands-on class. Ages 9 and up.
Menu: Slime-ade; "Finger" Sandwiches; Mummy Spinach Dip; Graveyard Cookies;
Pop Rock Truffles
mc1310271400
4
October - November
28 Monday 6 pm $40
Chucktown Chow: HōM
Shay MacDonald
HōM in Charleston is a burger boutique and ping pong lounge where
creative burgers of delicious consequence demand happy noises and
extra napkins. Everything is made from scratch, and locally sourced
when possible. Shay, Executive Chef of HōM and a graduate of Academy
of Culinary Arts at Indiana University of Pennsylvania, will demonstrate
this creative menu for you tonight.
Menu: Turkey Chili; Braised Red Curry Meatballs; Cornmeal Pie with Phyllo Dough and
Orange Syrup
mc1310281800
29 Tuesday 6 pm $45
Chucktown Chow: Muse Restaurant & Wine Bar
Pierce Bowers
Pierce, a graduate of The Citadel and an Honor Graduate of Johnson
& Wales Culinary, likes "the simple, fresh, approach to food" and to
"let the quality do all of the work." At Muse, the Old World ambiance
and extensive wine selections are paired with dishes inspired by Greece,
Italy, Spain, France and Northern Africa, making it possible to take a
vacation in Charleston without actually going to a foreign land.
Menu: Marinated Seafood Salad with Squid and Shrimp, Fennel, Orange Segments,
Picholine Olives and Parsley; Beluga Lentil Hummus Bruschetta with Espellete Tzatziki;
Olive Oil Poached Scallops on a bed of Cannellini Bean Purée with Sundried Tomato Pesto
mc1310291800
Goodness It's Goat Cheese! With Burden Creek Farm
Katherine and Kipp Valentine
with Cookin School Staff
What happens when a young couple gets a goat for a wedding present?
Well, if that couple is Katherine and Kipp Valentine, who just happen
to live on Burden Creek Farm on Johns Island, they make goat cheese!
See what life is like with 46 goats, four children under the age of
seven, 15 chickens and assorted dogs, cats and geese. Happy goats
make sweet cheese and we will show you how this cheese will bring a
flavor and texture you never could have imagined to salads, pizzas and
even omelettes. Learn how to create creamy sauces and magically fast
appetizers, all while Katherine and Kipp tell you about the health benefits
of adding goat cheese to your diet, and the vital importance to the health
of a family farm to “buy local.”
Menu: Piquillo Peppers stuffed with Herbed Goat Cheese with Balsamic Vinaigrette;
Goat Cheese Quiche with Tomato Confit; Flatbread with Goat Cheese; Tapenade with
Zesty Arugula Salad; Gingered Poached Pears Stuffed with Sweetened Goat Cheese
and wrapped with Prosciutto mc1310301800
3
Thursdays Uncorked: Halloween
Tonight we are visiting some of the spookiest varietals that exist,
including aging old wines that need to be opened!
mc1310311700
1 Friday 6 pm $40
Sumptuous Squash!
Laurie Erickson
Laurie’s passion is life-long; she began creating recipes as a young girl
with her grandmother. Since then, she has been a featured chef on the
Dr. Oz show and her recipes have appeared in numerous publications.
It's the beginning of winter squash season, so join Laurie as she shows
the lure of winter squashes with this colorful menu.
Menu: Curried Butternut Squash Soup; Kabocha Squash Ravioli with Walnuts and
Sage Butter; Roasted Acorn Squash Salad; Dumpling Squash Gnocchi
mc1311011800
2 Saturday 11 am $45
Holiday Brunch
Marilyn Markel
Brunch, the perfect combination of breakfast and lunch, is a fabulous
meal to share with family and friends during the holidays, and Southern
Season has developed a special brunch menu just for this season.
Join Marilyn, Culinary Director, if you are looking for new techniques
and menus for the upcoming holiday season.
Menu: Citrus Salad with Ginger, Figs & Cherries; Baby Greens Salad with Shallot Vinaigrette;
Duelling Stratas: Duck with Calvendar Cheese; Prosciutto Style Country Ham with
Appalachian Cheese; Molasses Pudding Cups with Chocolate Ganache
mc1311021100
3 Sunday 4 pm $55
Braising and Roasting Primer
Molly Stevens
Join award-winning cookbook author, editor and cooking teacher Molly
Stevens to learn the basics of two of the oldest–and most essential–
cooking techniques, and explore the differences (and a few similarities)
between the two. Mastering these fundamental methods of transforming
ingredients into delicious meals is the cornerstone of any good cook's
repertoire. Molly has earned James Beard and International Association
of Culinary Professionals (IACP) awards for her cookbooks, and was
honored by Bon Appétit magazine and the IACP as “Cooking Teacher
of the Year.” Classically trained as a chef in France, Molly has directed
programs and taught at the French Culinary Institute, New England
Culinary Institute and L’Ecole de Cuisine La Varenne in Burgundy,
France and Venice, Italy.
Menu: Sear-Roasted Pork Tenderloin with Fennel Two Ways; Pork Loin Braised in Milk;
Whole Roasted Cauliflower with Creamy Anchovy Vinaigrette; Potatoes, Cauliflower
and Cabbage Indian-Style; Slow-Roasted Grape Tart
mc1311031600
4 Monday 5 pm $50
Soufflés
5
Soufflés are amazing creations that are surprisingly easy to make.
Join the Cooking School Staff for this intriguing look into a daunting
dish and to de-bunk the myth that soufflés are tricky. Get ready for
the holidays with these fabulous recipes. This is a hands-on class.
Menu: Aged Cheddar Soufflés; Twice-Baked Spinach and Country Ham Soufflés;
Chocolate Soufflés
mc1311041700
Please have the class code number and date available when you register.
Reservations are accepted on a first come, first served basis and are non-refundable
and non-transferable. Most classes include recipe packets, sample tastings and
demonstrations of technique. Wine is included most evenings. Adult classes are open
to students 16+ years old. Please call 855-716-1240 or visit www.southernseason.com
for more information.
CLASS CODES BASIC:
5
Holiday Stratas
Gluten-Free Thanksgiving
Emily Kimbrough
Let Emily, a graduate of Johnson & Wales and talented Cooking School
Instructor, simplify your Thanksgiving with easy gluten-free recipes.
Emily will provide a shopping list and a schedule for preparing foods
2-3 days in advance, allowing you time to relax and enjoy friends and
family on turkey day.
(Serves 4)
Ingredients:
2 ½ cups half-and-half
5 eggs
2 cloves garlic, finely minced
½ tsp freshly ground pepper
½ tsp salt
½ cup Piquillo peppers, drained
well, julienned or diced
1 oz dried porcini mushrooms,
soaked in warm water, drained
and minced
1 10 oz package of spinach,
thawed and drained
5 oz D’Artagnan duck leg confit,
pulled off the bone and shredded
1 ½ cups shredded Calvander
cheese
6 cups bread cubes (at least
1 inch in size), toasted
Instructions:
1.Butter an 8-cup casserole or soufflé dish.
2.Preheat oven to 350 degrees.
3.In a medium bowl whisk together half-and-half, eggs, garlic, pepper
and salt until well combined.
4.Stir in the Piquillo peppers, mushrooms, spinach, meat and cheese.
5.Spread ½ the bread cubes in the prepared casserole and spoon
over ½ the egg, meat and cheese mixture. Spread the remaining
bread cubes on top and finish with the remaining egg, meat and
cheese mixture.
6.Bake for about an hour until custard is set.
Menu: Apple Cider Brined Turkey Breast with Cinnamon Cranberry Sauce; Sausage and
Cornbread Dressing; Toasted Almond and Green Bean Sauté, Goat Cheese Mashed
Sweet Potatoes; Pecan Pie with Bourbon Whipped Cream
mc1311061800
3
7 Thursday 5 pm $15
Thursdays Uncorked: Beer and Cheese Please!
Everyone knows that wine and cheese pair well together. Well, beer
and cheese do as well! Come and learn how to pair great beers with
great cheeses for your next soirée.
mc1311071700
8 Friday 6 pm $40
Tropical Flavors of the Caribbean
Paul Yellin
Cruise the Caribbean with Paul Yellin, the "Rhum Chef", as Southern
Season welcomes back Paul to show us how to bring those luscious
tropical flavors and textures of the Caribbean into our Carolina kitchens.
Looking into the intertwined histories of Barbados and Charleston,
he will share a love of the sweet and the spicy, and teach you how to
infuse food from local farms with the flavor of fine Caribbean rum.
Paul is a Five Star chef, author of "Infusion: Spirited Cooking in the
Caribbean," corporate chef for Mount Gay Rum and ambassador
for Caribbean culture and cuisine.
Menu: Virgin Mojitos; Baked Curry Beef Mini Arepas; Bar-B-Fried Chicken with Molassas
Rum BBQ Sauce and Coleslaw; Mini Strawberry Crème Brûlée with Crisp Burnt Sugar Crust
mc1311081800
10 Sunday 2 pm $40
Stress-Free Thanksgiving
Laurie Erickson
If this is your first Thanksgiving gathering, or you don't have a lot of
experience preparing the big meal, this class is for you. Laurie will share
her top ten time savings tips in an interactive discussion, and guide you
through step-by-step preparations with great do-ahead tips and planning
tools to make this and future Thanksgiving gatherings a breeze.
Menu: Turkey with Ultimate Turkey Gravy; Whole Berry Cranberry Orange Sauce;
Nana's Creamed Onions; Roasted Root Vegetables with Pears
mc1311101400
45
11 Monday 4 pm $35
Kids in the Kitchen: All-American Food
From Boston to Birmingham we are going to whip up some great
American classics today. Join the Cooking School Staff and roll up
your sleeves for an all-American cooking bonanza. Ages 9 and up.
Menu: Classic Deviled Eggs; Sloppy Joes; Baked Beans; All-American Potato Salad;
Ranger Cookies
mc1311111600
6
5
12 Tuesday 6 pm $45
Chucktown Chow: The Grocery
Kevin Johnson
Kevin realized his long-time dream when he opened The Grocery in
December 2011. The restaurant evokes memories of the small-town
grocery, and is a gathering place of warmth and familiarity, with a menu
based on what is available from the local and regional farmers and
fishermen he knows and has worked with for many years. Join Kevin as
he revisits holiday side dishes, offering gourmet tips that will make your
gathering spectacular.
Menu: Cauliflower Casserole; Brussel Sprouts with Bacon, Pecans and Apple;
Beets - Roasted, Raw, Pickled and their Greens; Sausage, Cornbread and Y'onion Dressing;
Sorghum Glazed Butternut Squash Field Pea Salad; Warm Kale and Shaved Autumn
Vegetable Salad
mc1311121800
Chucktown Chow: WildFlour Pastry
Lauren Mitterer
At WildFlour Pastry, pastry chef and owner Lauren pursues her dream
of creating deconstructed yet elegant versions of comfort desserts
that satisfy the unique craving of sweet and salty. Providing Charleston
with Lauren’s famous double chocolate cookies, sweet & savory scones
and legendary “Sticky Bun Sunday,” WildFlour Pastry quickly became a
favorite for customers seeking an extraordinary dessert or specialty
cake. Join Lauren as she creates holiday pies using traditional methods
for a rich buttery crust, decadent fruit fillings and decorative garnishes,
and as she explores both familiar and unusual flavors to spice up
your holiday season!
Menu: Tomato and Pimento Cheese Pie; Quiche; Pumpkin Pie; Bourbon Pie;
Caramelized Apple Pie
November
mc1311131800
3
Thursdays Uncorked: Local Beer is Better
We love local beers and want to show off what the brewers in South
Carolina have to offer. Join us for this casual and social beer tasting.
mc1311141700
15 Friday 12 pm $30
Learn at Lunch: All About Citrus
Marilyn Markel
Citrus offers a blast of powerful flavor to many dishes. A squeeze or
some zest livens up this menu with a large helping of Vitamin C.
Join Marilyn, Culinary Director, as she demonstrates these refreshing
dishes. This is a one hour class.
Menu: Creamy Avocado Soup; Salmon and Pasta with Lemon Cream; Tangerine Soufflé
mc1311151200
15 Friday 6 pm $55
Mad Men
Rick Rodgers
Southern Thanksgiving Feast
Thanksgiving is a time to gather with family and friends and enjoy a
southern meal. Today we will celebrate family traditions as the
Cooking School Staff teaches us how to prepare this southern feast.
Menu: Relish Tray with Pickled Okra, Green Tomatoes and Baby Gherkins; Pimento Cheese;
Deviled Eggs; Dry Brined Turkey with Cornbread, Oyster Dressing and Madiera Gravy;
Fresh Green Bean Ragout with Fried Shallots; Bourbon, Cranberry, Pecan and
Sweet Potato Bread Pudding
mc1311161300
5
17 Sunday 2 pm $40
Creative Thanksgiving Sides
We have put on our thinking caps and come up with side dishes that
will certainly spice up your Thanksgiving table this year! Join the Cooking
School Staff as they show you how to make these creatively delicious
Thanksgiving side dishes. This is a hands-on class.
Menu: Brussel Sprout Salad with Creamy Jalapeno and Pimento Cheese Buttermilk
Dressing; Roasted Chili-scented Sweet Potatoes with Fried Sage Leaves; Sourdough and
Porcini Stuffing; Fresh and Oven-dried Cranberry Relish with Toasted Pecans mc1311171400
5
Pasta Fresca
Pasta fresca (fresh pasta) is rewarding to make and satisfying to eat.
Kneading the dough and rolling it out is a simple pleasure for any novice
or accomplished cook. Join us for an innovative look at pasta, and
enjoy group socializing and dining once dinner is prepared.
Menu: Fettuccini with Prosciutto; Spinach Ravioli Stuffed with Herbed Cheese;
Spaghetti with Pesto
mc1311191700
Holiday Desserts
Laurie Erickson
Tonight, Laurie brings us tried and true holiday favorites. Join Laurie
for a delicious evening as she demonstrates these wonderful and
easy to make desserts.
Menu: Gingerbread Bread Pudding; Chocolate Ganache Tart with Caramel Sauce;
Grapefruit Curd Tartlettes; Pear and Almond Puff Pastry Tarts
mc1311201800
3
Thursdays Uncorked: Thanksgiving Pairings
Tonight we will discover the perfect wine and beer pairings to go
with turkey, stuffing and all our other favorites.
mc1311211700
Rick is an award-winning cooking teacher and author of over 40
cookbooks, on subjects from baking to grilling, and more. His recipes
have appeared in Bon Appétit, Cooking Light, Men’s Health, Food & Wine
and Fine Cooking, and he is a guest chef on shows including Today and
CBS Good Morning. Inspired by the culinary activities on the popular
television show Mad Men, Rick has created a menu that shows off the
very best food of the Sixties (a period that also gave us Julia Child,
James Beard and onion dip!).
Menu: Pu-Pu Coconut Shrimp and Sweet-Sour Dip; Beef Wellington with Bordelaise
Classique; Potatoes au Gratin; Creamed Spinach; Grasshopper Pie
mc1311151800
CLASS CODES BASIC:
7
November
45
Dinner Duet: Sophisticated Fun Food
This class is for couples who like to have fun with a sophisticated flair!
Join the Cooking School Staff as they demonstrate how to upgrade
some classically fun food with "adult" ingredients. After the cooking
demonstration, we will dim the lights as you enjoy the meal with
your partner.
Menu: Cannellini Bean Dip with Crudite; Pizzettes with Caramelized Onions, Prosciutto and
Brie; Duck Burgers on Herbed Profiteroles; Espresso Ice Cream Sundaes with Blondies and
Chocolate Sauce
mc1311221800
54
23 Saturday 11 am $35
Kids in the Kitchen: Decorative Thanksgiving
Cookies and Decorations
Join us to decorate Thanksgiving cookies for each guest at your table to
enjoy in the evening after your Thanksgiving feast. We will also make
some Thanksgiving table decorations, including cornhusk dolls and candle
holders, as well as turkey and gourd centerpieces. Each child will make
decorations and cookies for six guests to take home. Snacks will be
served. This is a hands-on class. Ages 9 and up.
mc1311231100
24 Sunday 2 pm $40
The French Cook: Cream Puffs & Éclairs
Holly Herrick
An award-winning food journalist and graduate of Le Cordon Bleu Paris,
Holly recently released her sixth cookbook "The French Cook: Cream
Puffs and Éclairs." Choux pastry is a beloved and ultra-versatile pastry
that is easy to prepare and store for rapid-fire impressive entertaining.
With a slightly nutty, buttery flavor and a texture that’s both elegant and
homey, choux becomes the natural “casing” for many wonderful sweet or
savory treats. This class explores some of Holly’s favorite flavor pairings,
as well as the preparation of caramel, ganache and other baking staples.
26 Tuesday 4 pm $35
Kids in the Kitchen: Turkey Part Deux
Jazz up your leftover turkey this year with recipes that are guaranteed
to please your family and friends. Join the Cooking School Staff for an
innovative look at turkey, the second time around. Chocolate dessert
will top off the celebration. This is a hands-on class. Ages 9 and up.
Menu: Mediterranean Turkey Sandwiches; Turkey Pho; "Go Nuts" Turkey Salad;
Chocolate Pudding Pie with Whipped Cream
mc1311261600
29 Friday 12 pm $30
Learn at Lunch: Easy Holiday Dinner
Marilyn Markel
Holidays are the perfect time to impress guests with your culinary
prowess. Marilyn, Culinary Director, knows all about planning ahead.
She has a busy job and needs to plan well to get an elegant dinner on the
table. Join Marilyn as she presents this easy, but still impressive, holiday
dinner. This is a one hour class.
Menu: Roasted Red Pepper Soup with Pesto; Pork Loin with Cherry Sauce and
Scalloped Potatoes; Chocolate Pot de Crème
mc1311291200
30 Saturday 12 pm and 4 pm $45 each
Gingerbread House Decorating
54
Will you decorate a candy cottage or a marshmallow mansion? Let your
imagination run wild as you create your own decorative centerpiece for
everyone to enjoy during the holiday season. We supply the Lebkuchen
houses, royal icing and candy, you supply the creativity! Snacks will be
served. Each attendee will decorate his/her own house to take home.
Ages 7 and up. One gingerbread house per attendee.
12 pm mc1311301200
4 pm mc1311301600
Menu: Basic Pate a Choux Pastry - Preparation, Piping and Baking for Éclairs and Cream
Puffs; French Onion Soup and Melted Gruyère Fondue Savory Cream Puffs; Savory Cheese
Puffs with Black Pepper and Three Cheeses (Gougères); Petite Savory Éclairs with Avocado
Mousse, Bacon & Tomatoes; Lemon Blueberry Cream Éclairs with Chocolate Glaze
mc1311241400
25 Monday 6 pm $50
Great Gravy!
Bill Smith
Bill is well known for his New York Times Notable and Food & Wine
Best-of-the-Best cookbook, "Seasoned in the South," and for creating
iconic southern dishes at the venerable Chapel Hill, NC restaurant Crook's
Corner. Named an American Classic by the James Beard Foundation,
an honor given to restaurants that represent the heritage, heart and
community of our nation's cuisine, Crook's Corner celebrates enduring
and evolving southern traditions. Bill has also been twice named a finalist
for Best Chef Southeast. Original dishes that have become classics at
Crook's are his exceptional take on House-Cured Eastern NC Corned
Ham, Soft Shell Crabs, Artichoke Relish, Fried Oysters and Headin’ South
Duck. A writer as well as an intuitive chef, his essays (commenting on
such pleasures as "Cuisine de Gran Mere and Covered-dish Suppers,"
and "Why Collards May Have Saved the South and are a New Year's
Tradition") have been widely featured. In his book and blog, and on
the Crook's menu, there is genius in his sense of economy, flavors and
storytelling. Join Bill for this memorable evening of southern food.
Menu: Garden Salad with Dijon Vinaigrette; Green Tabasco Chicken with Three Gravies:
Giblet Gravy, Milk Gravy and French Style Pan Juice Sauce; Mashed Potatoes; Rice;
Lemon Lime Pie
mc1311251800
8
Please have the class code number and date available when you register.
Reservations are accepted on a first come, first served basis and are
non-refundable and non-transferable. Most classes include recipe packets, sample
tastings and demonstrations of technique. Wine is included most evenings.
Adult classes are open to students 16+ years old. Please call 855-716-1240
or visit www.southernseason.com for more information.
December
1 Sunday 12 pm and 4 pm $45 each
54
Ages 7 and up. One gingerbread house per attendee.
12 pm mc1312011200
4 pm mc1312011600
54
2 Monday 5 pm $45
Ages 7 and up. One gingerbread house per attendee. mc1312021700
3 Tuesday 5 pm $45
Fun with Phyllo
5
Frozen phyllo dough is a versatile ingredient, allowing you to create all
kinds of dishes - from appetizers to desserts - encrusted in a buttery,
crunchy shell. The Cooking School Staff will show you some great ways
to use phyllo, and share some basic rules that will return breathtaking
results every time. This is a hands-on class.
Menu: Spinach and Feta Triangles; Salmon wrapped in Phyllo with Dill Crème Fraîche;
Chocolate Mousse and Hazelnut Phyllo Napoleons
mc1312031700
Seven Fish for Christmas
Celia Cerasoli
Celia has over 35 years of culinary experience, including being owner/
chef of a favorite local Italian bistro in Charleston. Join Celia as she
shares her contagious enthusiasm and demonstrates this fabulous Italian
meal, which is closely tied to memories of her family during the holidays.
Menu: Vongole Oreganata (Stuffed Baked Baby Clams); Insalata di Mare (Seafood Salad
with Calamari, Shrimp and Octopus); Zuppa di Cozze (Fresh Mussels with Tomato and
Garlic Broth); Pasta Alici (Linguini with Garlic and Anchovy Sauce); Pesce Stocco (SicilianStyle Cod cooked with Tomato, Capers and Olives)
mc1312041800
5 Thursday 5 pm $15
Beer for Christmas
3
Join us tonight as we take an in-depth look at festive holiday beers
and the exceptional breweries that produce them.
mc1312051700
6 Friday 6 pm $40
Spanish Tapas
Laurie Erickson
Small plates, meze, or tapas are entertaining to make and even more
fun to eat! Laurie has had a lifelong passion for food and is very
enthusiastic about whole foods without preservatives. Join Laurie as she
demonstrates these wonderful recipes using unique Spanish ingredients.
Menu: Patatas Bravas with Piquillo Pepper Romesco (Roasted Potatoes with Spanish Pepper
Sauce); Albondigas y Manchego (Spanish Meatballs with Spicy Tomato Sauce and
Spanish Cheese); Gambas con Serrano (Roasted Shrimp wrapped with Spanish Ham);
Almejas con Chorizo (Clams with Spanish Sausage)
mc1312061800
CLASS CODES BASIC:
7 Saturday 1 pm $50
Italian Christmas
Sheri Castle
Sheri's "The New Southern Garden Cookbook" celebrates delicious,
healthful home-cooked meals made possible by the diverse array of fruits
and vegetables grown in the South, as well as the rest of the nation.
Join Sheri as she demonstrates how to prepare this amazing Italian
holiday menu.
Menu: Crespelle di Formaggio (Crêpes with Cheese and Ham); Tortellini in Garlic and
Parmesan Broth; Tacchino Ripieno (Rolled Turkey Breast Stuffed with Mushrooms);
Chestnut, Prune and Pancetta Dressing; Roasted Winter Squash with Aged Balsamic;
Panettone with Orange Sauce
mc1312071300
8 Sunday 1 pm $50
Holiday Hors d'oeuvres
Sheri Castle
Sheri returns with great tips for a holiday get together, with hors
d'oeuvres that are sure to please a crowd. Join her as she demonstrates
how to prepare each delectable bite.
Menu: Roast Beef, Asparagus and Boursin Wraps; Prosciutto, Chèvre, and Fig Rolls;
Warm Crab Bites with Remoulade; Smoked Salmon on Savory Lemon-Thyme Shortbread;
Phyllo-Wrapped Brie with Apricot and Rosemary Chutney; Gianduia Pudding Bites
mc1312081300
10 Tuesday 6 pm $45
Chucktown Chow: 39 Rue de Jean
Aaron Lemieux
The refined French café and bar 39 Rue de Jean is located in the historic
district of downtown Charleston, and offers the best in classic Brasserie
cuisine. Join Aaron, Executive Chef and graduate of the Culinary Institute
of Charleston, for this inspired menu.
Menu: Salade d' Epinards (Baby Spinach, Red Beets, Spiced Pecans and Goat Cheese
Vinaigrette); Basque Shrimp (Jasmine Rice Pilaf, Prosciutto, San Marzano Tomato and Bell
Pepper); Strawberry Fig Tartlets (Black Mission Figs, Powdered Sugar and Fresh Berries)
mc1312101800
Inspired Indian Cuisine
Emily Kimbrough
Emily is a graduate of Johnson & Wales and a seasoned Cooking School
Instructor. Join Emily as she spices up the kitchen and demonstrates
her favorite Indian recipes!
Menu: Tandoori Shrimp with Naan; Papadum Crisps with Mango Chutney; Chicken Tikka
Masala; Red Onion Raita; Crispy Indian Spiced Okra, Basmati Rice; Mango Lassis
mc1312111800
3
Thursdays Uncorked: Holiday Pairings
Join us as we pair both beers and wines with your holiday feast from
start to finish, including beer with dessert! We will also highlight some
selections from our holiday catering menu.
mc1312121700
13 Friday 12 pm $30
Learn at Lunch: Winter Dinner
Marilyn Markel
Learn to easily prepare for company with this wonderful "do ahead"
meal. Join Marilyn, Culinary Director, as she delves into the details of
how to prepare this dinner well before your guests arrive.
This is a one hour class.
Menu: Avocado and Asparagus Salad; Beef Pot Roast with Wine Seasoned Au Jus and
Mashed Potatoes; Poached Pears with Crème Anglaise and Candied Walnuts
mc1312131200
9
Chocolate Ganache and
Molasses Pudding Cups
5
America's love affair with pizza has been decades in the making. The
keys to a great pie are a quality crust and a piping hot oven, so join the
Cooking School Staff for this pizza primer class and learn how to knead,
shape and cook pizza dough properly. After cooking, sit down and enjoy
freshly-made pizza with your classmates. This is a hands-on class.
Menu: Pizza Margherita; Arugula, Bacon and Fontina Pizza with Cranberry Syrup;
Caramelized Onion, Olive, Mushroom and Feta Pizza
mc1312131700
(Serves 4)
Ingredients:
1 ¾ cups cream, divided
3 oz semi-sweet chocolate,
chopped
¼ cup dark muscado sugar
3 egg yolks
13 Friday 5 pm $50
Gourmet Pizza
½ tsp vanilla
¼ tsp salt
1 Tbsp chocolate bitters
dash chocolate bitters
Instructions:
1.Heat ¼ cup cream over medium heat until bubbles form around the
edge. Place chopped chocolate in a mixing bowl. Pour hot cream over
chocolate and whisk briefly. Let sit for 5 minutes, then whisk again
until smooth and glossy.
2.Heat 1 cup of cream over medium heat until just boiling. In a mixing
bowl, combine sugar, egg yolks, vanilla, salt and bitters;
whisk thoroughly.
3.Temper hot cream slowly into egg mixture. Return mixture to the
saucepan and, over low heat, whisk constantly until it thickens
and coats the back of a spoon.
4.In 3 oz ramekins, spoon enough chocolate to cover the bottom.
Fill the ramekin with the custard and top with another spoonful of
chocolate. Chill until ready to serve.
5.When ready to serve, whip the remaining ½ cup cream with a
dash of chocolate bitters, and dollop on top of the custard.
Mediterranean Favorites from Moosewood
David Hirsch
Join David Hirsch as he demonstrates Mediterranean dinner à la
Moosewood Restaurant. David has been involved with Moosewood
since 1976, participating in all aspects of running the restaurant. An
avid gardener as well as a cook, David is the author of "Moosewood
Restaurant Kitchen Garden," which offers information and instruction
on designing gardens, as well as growing, harvesting and cooking homegrown produce. All the recipes for this class are from the newly published
"Moosewood Restaurant Favorites" cookbook, a collaborative effort
that represents a culinary memoir from members of Moosewood,
now in its 40th year.
Menu: Spanakopita Bites; Portuguese White Bean and Kale Soup; Eggplant-Mushroom
Marsala; Pasta al Vesuvio; Broccoli with Walnut Dressing; Surprisingly Vegan
Chocolate Cake
mc1312141300
15 Sunday 2 pm $55
Pan-Asian Flavors from Moosewood
David Hirsch
Moosewood Restaurant cuisine is so versatile and creative, it can be
adapted to numerous cultural themes. David returns with recipes from
the latest Moosewood cooperative book, "Moosewood Restaurant
Favorites," a collaborative effort that represents a culinary memoir from
members of Moosewood, now in its 40th year. These delicious recipes
all feature a Pan-Asian twist to delight your taste buds.
Menu: Gado (Indonesian Peanut Sauce with vegetables); Mulligatawny Soup; Thai
Vegetable Curry; Lime and Spice Baked Tofu; Ginger Sesame Asian Greens;
Tropical Fruit Trifle
mc1312151400
17 Tuesday 5 pm $50
Rough Puff Pastry
5
Pâte feuilletée is what the French call puff pastry. This rich, delicate
pastry is made in layers; the butter creates steam that results in layer
after layer of delectable pastry. Join the Cooking School Staff to learn
how remarkably easy this puff pastry is to make. Each guest will have
dough to take home and use later. Plan to spend three hours in this
class, with a break for the dough to chill.
Menu: Palmiers; Savory Puff Pastry Tart; Chocolate Mousse Napoleons
mc1312171700
Holiday Chocolate Desserts
Laurie Erickson
Chocolate is an excellent choice for dessert anytime, but for the holidays
it's an extra special finale to a wonderful meal. Join Laurie for this
special menu bound to please all chocolate lovers.
Menu: Chocolate Cups with Chocolate Mousse and Raspberry Sauce; Old School Ring Dings;
Chocolate Truffles; Chocolate Espresso Lava Cakes
mc1312181800
10
December
3
Thursdays Uncorked: Belgium Beer Day
Dinner Duet: Romantic New Year's Dinner
Join us tonight for a fun and interactive celebration of Belgium beer!
mc1312191700
20 Friday 5 pm $50
Tamales
5
Tamales are a Mexican standby, consisting of delicious ingredients
served in neat little packages. Come learn how to make masa dough
like a pro, and then fill and roll it into tamale bundles using corn husks
and banana leaves. This is a hands-on class.
Menu: Citrus Salad; Chicken Tamales with Salsa Verde; Pork Tamales with Salsa Chili Rojo
mc1312201700
21 Saturday 11 am and 3 pm $50 each
Cookie and Bar Exchange
5
Come one, come all! We will join together and prepare some delicious
batters and doughs, and while our treats are baking, indulge in some
appetizers. Join the talented Cooking School Staff for this interactive
hands-on class. Each guest will receive a box of treats to take home.
Menu: Chocolate Macadamia Nut Espresso Brownies with Chocolate Ganache;
Nick Malgieri's Lemon Ginger Bars with Lemon Glaze; Peanut Butter Cookies with
Moonshine Cordials
11 am mc1312211100
3 pm mc1312211500
22 Sunday 12 pm and 4 pm $50 each
Adult Cookie Decorating
5
Come learn the techniques for making beautiful, intricately decorated,
gift-quality cookies. We'll make pizzas, and then learn how to achieve
a professionally decorated look on holiday shaped gingerbread cookies
with smooth, hard-drying Royal icing. The cookies you decorate are yours
to keep or give as gifts for the holidays. This is a hands-on class.
Menu: Pizzas and Cookies
12 pm mc1312221200
4 pm mc1312221600
54
23 Monday 12 pm $35
Kids in the Kitchen: Pizza and Holiday Cookie Decorating
Join our Cooking School Staff to learn how to make beautifully decorated
cookies. We'll make pizzas, then learn how to decorate holiday shaped
gingerbread cookies with smooth, hard-drying Royal icing. The cookies
you decorate are yours to keep or give as gifts for the holidays.
This is a hands-on class
mc1312231200
54
24 Tuesday 12 pm $35
Kids in the Kitchen: Pizza and Holiday Cookie Decorating
Join our Cooking School Staff to learn how to make beautifully decorated
cookies. We'll make pizzas, then learn how to decorate holiday shaped
gingerbread cookies with smooth, hard-drying Royal icing. The cookies
you decorate are yours to keep or give as gifts for the holidays.
This is a hands-on class
mc1312241200
3
Thursdays Uncorked: Pop the Cork
It's the Friday night before New Year's, and what better way to celebrate
the end of the year than a romantic dinner with your partner. Join the
Cooking School Staff as they demonstrate how to create this romantic
dinner for two. Then, enjoy some bubbly and soft, relaxing music as
dinner is served.
Menu: Cheddar Cheese Soufflés; Asparagus Salad with Toasted Pistachios and Creamy
Lemon Vinaigrette; Steak au Poivre with Scalloped Potatoes; A Trio of Chocolate Truffles
mc1312271800
Happy New Year: A New Year's Eve Buffet
Learn how to prepare for New Year's Eve in style! Join the Cooking
School Staff for a demonstration of this easy and stress-free menu,
perfect for bringing in the New Year.
Menu: Trio of Crackers: Very Cheddar Crackers with Country Ham, Blue Cheese and Walnut
Crackers, Parmesan Crackers; Salad with Creamy Shallot Vinaigrette; Beef Tenderloin
with Horseradish Sauce; Caramel and Chocolate Tartlets
mc1312281600
29 Sunday 12 pm $40
Basic Biscuits
51
Biscuits are easy to make and remain a tradition in many southern
families. Join the Cooking School Staff as they share their biscuit
recipes and demonstrate classic side dishes. Get hands-on experience
making your own biscuits, and go home with biscuit mix to practice your
technique. This is a hands-on class.
Menu: Biscuits Two Ways: Stunning Rolled Biscuits and Light Biscuits; Homemade Jam;
Sausage Gravy; Creamy Grits; Country Ham; Fruit Salad
mc1312291200
30 Monday 12 pm $35
Dim Sum
Join the Cooking School Staff for this peek into Asian cuisine, a great
activity if you have guests for the holidays!
Menu: Breana's Chinese Roast Pork with Sticky Rice wrapped in Lotus Leaf; Potstickers;
Vegetable Summer Rolls; Peking Duck Sliders; Mango Pudding
mc1312301200
January Sneak Preview
18 Saturday 1:00 pm $55
The Joy of Gluten-Free Baking
Peter Reinhart
Join bread expert Peter Reinhart as he bakes from his new book
(co-authored by Denene Wallace), "The Joy of Gluten-Free, Sugar-Free
Baking." Their techniques are unlike any other gluten-free methods you
have seen, replacing all starches and sugars with nut and seed flours,
to create delicious baked goods with zero glycemic load. In other words,
these recipes are not only for the gluten-sensitive, but also for diabetics,
pre-diabetics and anyone seeking to gain control of their weight or blood
sugar without sacrificing flavor. For those who took his last glutenfree, sugar-free class, this class will feature recipes not previously
demonstrated. Join the master for an informative, eye-opening class.
Menu: Double Cheese Focaccia with Tomato Sauce; No Carb Hushpuppies; Toasting Bread;
Pecan Sandies; Sweet Pecan Almond Bread; Biscotti
mc1401181300
It's almost New Year's Eve and time to sample some bubbly! Join the
Wine Department Staff for a taste of what the New Year has to bring.
mc1312261700
CLASS CODES BASIC:
11
How to Register
Please have the class code number and date
available when you register. Reservations are
accepted on a first come, first served basis,
are non-refundable and non-transferable.
Most classes include recipe packets, sample
tastings and demonstrations of technique.
Wine is included most evenings. Adult classes
are open to students 16+ years old. To register or
get more information, call 855-716-1240 toll free
or visit www.southernseason.com.
Cooking School is sponsored by:
About Cooking Classes
Cooking Classes at Southern Season provide an EPICUREAN EDUCATION served with a heaping side of expertise and
style. Learn from local, regional and internationally renowned chefs, culinary experts and a highly trained staff as they
share secrets, techniques and recipes in a classroom that redefines the concept. Our state-of-the-art facility features
tiered seating, live video monitors and the finest cookware and appliances. Each quarter our schedule hosts a variety of
wine tastings, exciting greet-the-chefs and affordable stovetop opportunities for EVERY SKILL LEVEL.
Popular course series include “KNIFE SKILLS,” an introduction to proper handling and maintenance of the chef’s most
important tool; “KIDS IN THE KITCHEN,” a family-styled exploration of fun food and tasty teamwork; “LEARN AT LUNCH,”
an abbreviated lunchtime course for on-the-go moms and busy professionals; and “SOUTHERN BISCUITS,” one of our
most popular courses—lays the foundation for two distinct styles of biscuits for each student’s culinary creativity.
Classes are DEMONSTRATION-STYLE OR HANDS ON and approximately two hours in length. Each student will receive
recipe packets, contextual history, demonstrations of technique and generous portions of the subject cuisine. Wine is
included in most evening classes, with special emphasis on food pairings. Adult classes are open to students 16 years
of age and older. Reservations are accepted on a first-come, first-serve basis and are non-refundable.
Our cooking school is also available for PRIVATE PARTIES and can be tailored to allow you and your guests to expand
your culinary imagination. Teach the bride to cook at her bridal shower. Celebrate a romantic anniversary with a dinner
party prepared with your closest friends and family. Add some spice to your corporate functions and savor the experience
of working as a team in a deliciously fun learning environment. Contact our Cooking School Manager to begin planning a
party to be remembered by all. We’ll take care of everything to make it a CULINARY ADVENTURE OF EDIBLE EDUCATION,
so you can kick back and enjoy!
730 Coleman Boulevard, Mt. Pleasant, SC • www.southernseason.com • 855-716-1240

cooking school - Southern Season

Transcription

Similar documents

TASTEABLE Magazine #2

Battista`s Hole in the Wall

Cantina - The Tortilla Press

Manifold Menus

serving something else - Food Marketing Workgroup

Registration begins Monday, August 4th at 7 PM

Mazel Tov Bar/Bat Mitzvah`s West Point Style

Signature Cheese Steaks $8.50 - Baltimore

Tuxedo Collection

PDF

Vinwood Catering Menu

CHEF`S CLASSIC™ ENAMELED CAST IRON COOKWARE

model gf – ii operator`s manual - Quik N` Crispy Greaseless Fryer

safety alerts assembly instructions care and use manual

What`s Cooking December 2007 - The Worshipful Company of

wlpga-ar2014 (pdf