WINTER GREENS SALAD find this recipe

Transcription

Featured Recipe:
WINTER
GREENS
SALAD
find this recipe
on page 8
RICHMON
D
|
UA
JAN
RY
-
R
MA
CH
20
16
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.
1/4
Monday
6 p.m.
FREE
VOLUNTEER INFORMATION NIGHT 
Laura Payne
Become a cooking school volunteer! You will work hard
together but will also learn cooking techniques, earn
credit for classes and have fun! Everyone is welcome so
come find out more and sign up. Snacks will be served
and we will schedule quarterly volunteers. There is no
cost for this event, but sign ups are required.
rc1601041800
1/5
Tuesday
PASTA!
5
6 p.m.
$40
Cooking School Staff
Believe it or not, making pasta at home is fun and
easy and sure to become your favorite pastime.
Please join our staff for this hands-on class in which
you will learn to make dough, roll like a pro and
shape pasta.. You won’t become an expert in one
class, but when you finish this one, you will have more
experience and have gained a bowl full of confidence!
1/6
Thursday
KNIFE SKILLS
6 p.m.
5
$50
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 very popular class. After
practicing your newfound skills, a snack will be served.
Please feel free to bring your favorite chef’s knife,
otherwise one will be provided.
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Menu: A snack will be provided
1/8
Friday
11 a.m.
$35
LEARN AT LUNCH: BISCUITS!
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.
Menu: Biscuits Two Ways (Rolled and Drop); Homemade
Jam; Sausage Gravy; Creamy Grits
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Menu: Basic Pasta Dough; Semolina Dough; Basil and
Parsley Pesto; Green Pasta (spinach) Fettuccini with
Prosciutto and Peas
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2
To register or get more information, visit SOUTHERNSEASON.COM or call 855-716-1240 toll-free.
JANUARY
1/9
Saturday
1 p.m.
$45
COOKING FOR DIABETICS
Laura Payne
1/14
5
Thursday
Laura is a Certified Personal Chef with the USPCA and
started her business, Gourmet Your Way, in 2005. Many
of her clients have used her service to accommodate
health concerns. Diabetes is a chronic health disease
with many side effects and food plays a large part in
bettering control and quality of life. In this hands-on
class, learn about carbohydrates, the glycemic index,
what insulin does and the different types of diabetes,
as well as recipes that help control blood sugar in a
very tasty way. The diabetic lifestyle is a healthy diet
that is beneficial to everyone! Three meals, one day!
Menu: Creamy Avocado Pasta; Simple Balsamic
Vinaigrette; Braised Lentils with Chicken Sausage; Baby
Spinach with Garlic; Salmon with Maple Soy Glaze; Black
Rice; Baby Bok Choy rc1601091300
Sunday
CURRY! 
2 p.m.
$45
Born and raised in Bombay, India, Chef Keya
Wingfield has made Richmond her home since 2005.
She is the owner/operator of a custom dessert company
as well as an instructor at J. Sargeant Reynolds CC
culinary school in Richmond. She enjoys showing
people that the best food comes from the heart. Indian
curries are among the oldest prepared cuisine in
history. We’ll be preparing paneer (an Indian cheese)
and marinated chicken in the traditional North Indian
fashion; surrounded by aromatic spiced creamy tomato
sauces. Its charm, however, is incomplete without a
freshly baked Naan and Basmati rice pilaf.
Menu: An Indian Meal - Paneer Tikka Masala; Butter
Chicken Tandoori; Baked Naan, Basmati Rice Pilaf.
rc1601101400
Wednesday
6 p.m.
CAST IRON COOKING 
5
Minh Coli, a native of Vietnam, honed her authentic
Vietnamese cooking style from recipes passed down
from her mother and grandmother. Today, she’s
continuously experimenting and creating new recipes
based on those family recipes. Join Minh this year in
her new series ‘Social Cooking.’ In this series, you’ll
have fun learning new cooking techniques, making new
friends, and eating simply delicious food. PhÓ Gà class
is back this year as a hands-on class! You’ll learn how to
make the basic chicken stock for PhÓ from scratch.
Menu: Phó Gà; Tofu and Pineapple Skewers; Lotus Stem
Salad with Shallots and Fresh Herbs
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1/16
Saturday
5
12 p.m.
$45
Mary Lynn Gramp
Keya Wingfield
1/13
$45
Minh Coli
CAKE #101
1/10
6 p.m.
PHÓ GÀ (CHICKEN NOODLE SOUP)
$45
A good cast iron skillet is a treasured family heirloom
passed down for generations. Seasoned properly,
they can be used to cook just about anything. In
this class, an ode to the iron skillet, you’ll learn
about cleaning and seasoning as well as how to
prepare several skillet classics.
Owner of The Cake Stylist of Richmond, Mary Lynn
Gramp graduated with a degree in Baking and Pastry
Arts and interned with world-renowned cake designer
Maggie Austin of Maggie Austin Cake. Mary Lynn has
been with Southern Season, almost since it opened in
the Richmond market. In this hands-on class you will
learn, start to finish, how to make a beautiful cake.
Menu: A light snack will be provided, when the class is
over, you will go home with a 6 inch four layer cake that you
made yourself!
rc1601161200
1/19
Tuesday
BISCUITS! 101
6 p.m.
5
$35
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.
Menu: Biscuits Two Ways (Rolled and Drop);
Homemade Jam; Sausage Gravy; Creamy Grits
rc1601191800
Menu: Mediterranean Strata; Cornbread and Berry
Cobbler; Farinata, a Butternut Squash Casserole
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CLASS KEYS: DEMONSTRATION

HANDS-ON
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!
1/3
Sunday
PASTA!
11 a.m.
$35
If you have never made pasta from
flour and egg to dinner, your children
are likely to surprise you after taking
this class! It easier than one might
think, and the fun you will have
together in your home kitchen will
delight the entire family.
Menu: Semolina Pasta, Fettuccini with
Prosciutto and Peas and Chocolate
Pasta with Crème Anglaise
rc1601031100
1/17
Sunday
11 a.m.
KIDS CUPCAKES!
$35
Owner of The Cake Stylist of
Richmond, Mary Lynn Gramp
graduated with a degree in Baking
and Pastry Arts and interned with
world-renowned cake designer
Maggie Austin of Maggie Austin
Cake. Not only does she enjoy her
work, she especially loves working
with children. Kids will learn to make
chocolate and vanilla cupcakes.
Menu: A light snack will be provided
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Saturday
1 p.m.
VALENTINE COOKIE
DECORATING
Saturday
1 p.m.
KIDS MAKE DINNER
$35
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.
Menu: Panko-encrusted Oven Fried
Chicken with Baked Beans; Chilerubbed Chicken Chalupas; Chocolate
Whoopie Pies; Lemon Cornmeal
Shortbread. Ages 9-12
rc1602201300
2/21
Sunday
2 p.m.
KIDS COOK COOKIES!
$ 35
John Maxwell
Mary Lynn Gramp
2/6
2/20
$ 35
Join Chef Maxwell, one of
Richmond’s most popular chef
instructors, for this highly
informative (and fun) class in which
he will share some of his cookie
secrets. Kids learn one basic cookie
recipe and one basic brownie
recipe and will have a selection of
ingredients such as chocolate chips,
candied fruit, M&M’s, Reese’s Bits
and other goodies to personalize
their creations.
Menu: Each child will get a small bag
of Chef Maxwell’s own favorite cookies
and can add theirs to the bag to take
home for their family and friends.
3/5
Saturday
11 a.m.
KIDS PIPE AND FLOW
Mary Lynn Gramp
Owner of The Cake Stylist of
Richmond, Mary Lynn graduated
with a degree in Baking and Pastry
Arts and interned with worldrenowned cake designer Maggie
Austin of Maggie Austin Cake. Mary
Lynn’s love of baking and pastry
is infectious and her joy spreads
to children. In this fun hands-on
class they will learn pipe and flow
techniques and royal icing. Sugar
cookie making is also discussed and
demonstrated.
rc1603051100
3/12 Saturday 12 p.m. $35
TEENS CUISINE: FRENCH
SOIREE
French cooking need not be
intimidating, even for the beginner
cook. In this fun hands-on class the
staff will give teens in introduction
into the world of French cuisine with
several traditional recipes.
Menu: Cheese Fondue; Chicken Cordon
Bleu; Pommes Anna; Pain au Chocolate
Ages 13 and up
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rc1602211400
Learn to decorate cookies like a pro!
Parents and kids team up and make
professional looking cookies to take
home and enjoy for Valentine’s Day.
Menu: Snacks will be served. Ages 7
and up
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4
$35
JANUARY
1/20
Wednesday
6 p.m.
$45
SHIU-MIN’S WAY! 
Shiu-min Block
Come learn Asian favorites from one of our favorite
instructors! Born in Harbin, China (Manchuria),
Shiu-min has cooked professionally in the U.S. for
over three decades in New York, Connecticut and
most recently Richmond. Her vast culinary career
has included everything from teaching classes
at Culinary Arts to running a successful catering
company, but Shiu-min’s greatest joy comes from
teaching in small, intimate groups. In this class she
will share some of her personal favorite recipes.
CHILI
THROWDOWN!
Menu: Emerald Fried Rice; Steam Whole Fish with Ginger,
Scallions and Black Bean; Chicken with Pepper and
Sautéed Broccoli Shiu min’s Way.
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1/21
Thursday
6 p.m.
Saturday, Jan. 16
11 a.m. - 2 p.m.
Everyone has a secret chili recipe
and the sky’s the limit when it comes
to ingredients and level of spiciness.
Come join us as the Southern Season
staff shows off their chili creations
on Saturday, January 16 from 11 a.m.
to 2 p.m. You’ll get to vote and decide
which one is the best.
$45
VIRGINIA CHILI RECIPES 
Laurie Beth Gills
January is chili time! Join Chef Laurie Beth Gills and
learn to create several warm and hearty Virginiathemed versions of everyone’s favorite winter meal.
Menu: The Piedmont Virginian: A Trio of Savory Chili’s;
The Reserve Chili with Fillet of Beef, Served over Creamy
Onion Grits; A Well Rooted Winter Vegetable Chili with
Parsnip and Pear Puree; North Meets South White
Rappahannock Oyster Chili
rc1601211800
1/22
Friday
11 a.m.
$40
WINTER SOUPS! LEARN AT LUNCH 
Did you know?
Bruce Clarke, Cooking School Staff
Please join Bruce and his staff as they walk you through
the hows and whys of hearty and delicious winter soups.
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.
Menu: Maryland Crab Soup; Black Bean Soup; Chowder
Two Ways; Butternut Squash Bisque.
rc1601221100
1/23
Saturday
RACLETTE!! 
2 p.m.
1/24
$40
Sunday
5 p.m.
$45
BREADS, QUICK BREADS AND PASTRIES
Mike Ledesma
Dany Schutte
Come ready to enjoy sampling of the traditional
Raclette meal that you would find when touring the
Alps. Join Dany, our acclaimed cheese expert, and
learn a little of the history of Raclette, some of
the differences available here and a variety of
accompaniments often served with the meal. You
will also see some of the variety of implements
designed to make this simple and easy meal in
your own home.
5
Chef Mike’s career has spanned oceans, from the
Big Island to Baltimore and Richmond. He returns
with a new position, Corporate Executive Chef for
Richmond Restaurant Group, which includes both
Hardshell Restaurants and the Hill Cafe. Chef Mike
has taught many classes for us and will definitely not
disappoint! Join him for this fun hands-on class and
learn bread basics.
Menu: Pate a Choux; Muffins and Breads
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Wine will be served with this small plate meal.
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
HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
5
JANUARY/FEBRUARY
1/30
Saturday
12 p.m.
HAND PIES, THREE WAYS
$45
Mary Lynn Gramp and
the Cooking School Staff
BREWS & STEWS
Saturday, January 23 | 6 p.m.
Join us at Southerly for our quarterly
home-grown dining series this month
featuring Brews n’ Stews. Cost is $49
per person. Reservations are required.
Please call (804) 292-3447 to make your
reservation today.
1/26
Tuesday
6 p.m.
FOOD PHOTOGRAPHY
Dave Masucci
$45
5
Have you flipped through pages of a food magazine
and come across a photograph that left you wondering,
“How did they shoot that”? In this class you will learn
the secrets of editorial food photography. You will
explore how to use available natural light and small
flash units to create the best shot of the featured
food. Please join Dave, an accomplished commercial
photographer with more than 25 years of experience in
still life photography, to learn lighting and other helpful
tips to take your skills to the next level.
Menu: A snack will be provided for photographing
and consumption.
rc1601261800
1/27
Wednesday
GLOBAL TAPAS 
6 p.m.
$45
Please join us for a night of global appetizers that
will make your next dinner party easier and leave
you plenty of time to spend with your guests.
Menu: Empanada; Zucchini Pancakes; Asian Chicken
Lettuce Wraps and Chocolate Pot de Crème
rc1601271800
5
An empanada, or hand pie, is a stuffed bread or pastry.
Folded dough is filled with a variety of meat, cheese,
vegetables, and fruits and then fried or baked. In this
hands-on class, Chef Mary Lynn and the Cooking
School Staff will share recipes for three different
versions of this popular (and fun to make) treat.
Menu: Empanada’s Three Ways: Meat, Vegetables and
Citrus Hand Pies
rc1601301200
1/31
Sunday
2 p.m.
$45
GET READY FOR MARDI GRAS 
John Maxwell
Please join Chef Maxwell, one of Richmond’s most
popular chef instructors, to learn three tapas-style
recipes for Mardi Gras from Italy, Spain, and Portugal.
In this highly informative class he will lead and share
some of his most secretive tricks of the trade!
Menu: Italy-Lamb Confit and Ricotta Cannoli; SpainPinchos Morunos (Zesty Skewered Pork), PortugalCroquettes de Carne a Portuguesa (Fried Beef and
Sausage Croquettes)
r1601311400
2/3
Wednesday
BISCUITS #201
6 p.m.
$45
5
a lost art. We’re here to help! In this advanced hands-on
class you’ll learn about the art of biscuit making.
Menu: Sweet Potato Biscuits with Country Ham and
Angel Biscuits with fresh Apple Butter
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2/4
Thursday
6 p.m.
$45
VIETNAMESE STREET FOOD CONTINUES
Minh Coli
5
Join Minh, a native of Vietnam, in her new ‘Social
Cooking’ series this year. In the series, you’ll have fun
learning new cooking techniques, making new friends,
and eating simply delicious food. In this hands-on class,
you’ll learn how to make sizzling rice crepes and a
dessert using rice flour base.
Menu: Famous Vietnamese Sizzling Rice Crepes (Bánh
Xèo) - Vegan (optional); Two Types of Flavored Dipping
Sauce; Deep-Fried Sweet Rice Dumplings with Sesame
rc1602041800
6
FEBRUARY
2/5
Friday
11 a.m.
$40
LEARN AT LUNCH: MORE WINTER SOUPS 
Please join Chef Bruce and his staff as we celebrate the
season with hearty classic soups, guaranteed to warm
the soul and remind you of days gone by.
Menu: French Onion Soup; Vegetable Lentil; Beef and
Mushroom Barley and Shrimp Bisque rc1602051100
2/7
Sunday
5 p.m.
WINTER IN RVA 
$45
Mike Ledesma
Chef Mike’s career has spanned oceans, from the Big
Island to Baltimore and Richmond. He returns with a
new position, Corporate Executive Chef for Richmond
Restaurant Group, which includes both Hardshell
Restaurants and the Hill Cafe. Chef Mike has taught
many classes for us and will definitely not disappoint!
Join him for this class and learn some delicious winter
dishes.
Menu: Oyster Stew; Charred Brussel Sprout Salad; Beer
Braised Short Ribs; Brulee Rice Pudding
rc1602071700
2/9
Tuesday
6 p.m.
2/11
Thursday
6 p.m.
$45
CUPID’S VALENTINE DINNER 
Laurie Beth Gills
Want to prepare a social Valentine’s meal at home
for your special someone? Join Chef Laurie Beth Gills
and learn to prepare a delicious Italian menu that is
sure to impress. Amami Dolcemente! as the Italians say,
or Love Me Tender!
Menu: Roasted Grapes and Creamy Burrata Toasts; Warm
Cannellini Salad with Prosciutto Chips and Parmesan
Rind Chips; Fine Pasta with Abruzzi-Style Lamb Shoulder
Bolognese; Orange-Scented Olive Oil Cake with Orange,
Lemon Marmalade and Chocolate Gravy rc1602111800
2/13
Saturday
Noon
$45
CHOCOLATE IS FOR LOVERS
Mary Lynn Gramp
5
Nothing is better than chocolates for Valentine’s Day!
Join Chef Mary Lynn, owner of The Cake Stylist of
Richmond, and discover just how easy it is to make
chocolate sweets and treats at home.
Menu: Flourless Chocolate Cake; Chocolate
Soufflé; Truffles rc1602131200
$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!
BOOK YOUR PRIVATE PARTY
IN THE COOKING SCHOOL!
Our Cooking School is also available for
tailored private parties to allow you and your
guests to explore your culinary imagination.
Menu: Molten Chocolate Cookies; Chocolate Pistachio
Sables; Chocolate Pots de Crème with Espresso Granita;
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Dark Chocolate Raspberry BonBons
2/10
Wednesday
6 p.m.
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.
$45
THE FIRST VIRGINIA CUISINE 
John Maxwell
A rare chance to learn to make the most traditional
dishes that originated in our commonwealth!
Please join Chef Maxwell, one of Richmond’s most
popular chef instructors, in this highly informative
class in which he will share some of his most
secretive tricks of the trade!
Contact Bruce Clarke at
[email protected]
today to get started on planning a fun
event that is sure to be remembered by all.
Menu: Hunter’s Stew, from which the modern Brunswick
Stew derived; Rockahominy, the original Shrimp and Grits
featuring the ingredients of Eastern Virginia; Turkey Confit,
Slow Cooked Turkey Leg with Blackberries on Corn Pone.
rc1602101800

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
7
Featured Recipe:
WINTER GREENS SALAD WITH POACHED EGGS
AND APPLEWOOD SMOKED BACON
INGREDIENTS:
• 8 strips thick sliced bacon
• ½ cup pecan praline syrup
• ¼ cup brown sugar
• 1 tsp cayenne
• 4 large eggs
• 1 Tbsp finely chopped shallots
• 1 Tbsp fresh lemon juice
• 2 teaspoons Dijon mustard
• ¼ cup olive oil
• salt and freshly ground black pepper, to taste
• 6 cups winter baby greens such as kale,
finely julienned
• 1 bulb of fennel,
fronds and bulb
removed and shaved
• 2 carrots, peeled and thinly sliced
INSTRUCTIONS:
1. Preheat oven to 400 degrees.
2. Separate bacon and blot dry with paper towels. Place
bacon on a rack on a sheet pan. It’s best if you put
parchment on the pan to help with clean up.
3. Cook bacon until nicely browned about 15 – 20 minutes.
Place on a plate covered with paper towels. Break slices
into pieces. Bring a medium pot of salted water to boil and
then reduce to medium low. Crack the eggs into bowls and
gently drop the egg from the bowl into simmering water.
Cook eggs about 3 – 5 minutes until desired doneness.
Remove and place on an oiled plate.
4. Whisk together the shallots, salt, pepper, lemon juice,
mustard and oil.
5. Toss the greens, fennel and carrots with the dressing.
Add the poached egg and garnish with bacon.
2/14
Sunday 12 p.m. $45
COUPLES PIE MAKING:
VALENTINE’S DAY
Keya Wingfield
5
Spending Valentine’s Day with your sweetheart? Make
it even sweeter with a hands-on pie-making class!
Whether it’s your spouse, significant other, BFF, or “just
friends”, spend an afternoon together making beautiful
berry and cream pies. In this hands-on class you will
learn all steps, from the crust to the fresh filling, all
prepared from scratch. Chef Keya is the owner/operator
of a custom dessert company as well as an instructor
at a culinary school in Richmond. She enjoys showing
people that the best food comes from the heart.
2/16
Tuesday
6 p.m.
$40
INCREDIBLE EDIBLE EGG!
5
Farm fresh eggs are abundant and their culinary uses
are virtually unlimited. Baked, coddled, deviled or
poached – you will explore many of the possibilities in
this class. You will cover the basics so any skill level
can master the versatile egg.
Menu: Pan-Crisped Deviled Eggs; Salad Greens with
Poached Eggs, Lardon and Creamy Shallot Vinaigrette;
Herb Omelets; Chocolate Crème Brulee
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Menu: Fresh Berry Pie, Chocolate Pudding Pie
with Crème Chantilly.
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8
FEBRUARY
2/17
Wednesday
PASTA!
5
6 p.m.
$40
2/22
Believe it or not, making pasta at home is fun and easy
and sure to become your favorite pastime. Please join
our staff for this hands-on class in which you will learn
to make dough, roll like a pro and shape pasta.. You
won’t become an expert in one class, but when you
finish this one, you will have more experience and have
gained a bowl full of confidence!
Prosciutto and Peas
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2/18
Thursday
6 p.m.
$45
BROWNING, BRAISING AND ROASTING 
Menu: Coq au Vin with Roasted Root Vegetables; Cider-
braised Pork Loin with Apples and Sage; Braised Kale and
Pancetta; Cornmeal Crepes with Honey Roasted Pears
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Friday
11 a.m.
$35
LEARN AT LUNCH: BISCUITS 101!
6 p.m.
$45
Mary Lynn Gramp
Don’t be intimidated by the French name! Crepes are
delicious thin pancakes. Stack them up and you’ve got
a delicious cake! In this class, pastry chef Mary Lynn
will teach you two recipes, one savory and one sweet.
Owner of The Cake Stylist of Richmond, Mary Lynn
Gramp graduated with a degree in Baking and Pastry
Arts and interned with world-renowned cake designer
Maggie Austin of Maggie Austin Cake.
Menu: Savory Spinach and Hazel-Nut Gateau
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2/24
Wednesday
6 p.m.
NOT TAKE-OUT! 
$ 45
Shiu-min Block
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 coursed paired
with roasted and caramelized sides.
2/19
Monday
CREPE CAKES 
5
In her long culinary career, Shiu-min has cooked
professionally in the U.S. for over three decades but
her greatest joy comes from teaching cooking skills
to small, intimate groups. In this class she will show
you how to prepare some traditional favorites from
her native China.
Menu: Eggplant Dip; Chinese Noodles with Meat Sauce;
Hot, Salt & Pepper Shrimp; Sweet & Sour Bean Sprouts
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2/25
Thursday
6 p.m.
$45
A VIETNAMESE HOME-STYLE MEAL 
you’ll learn from the pros how to make this staple just
like your grandmother did.
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GIVE THE GIFT
Minh Coli
Learn how to make basic fish stock from scratch with
Vietnamese spices and herbs! Minh Coli, a native of
Vietnam, honed her authentic Vietnamese cooking
style from recipes passed down from her mother and
grandmother. Today, she’s continuously experimenting
and creating new recipes based on those family recipes.
Join Minh in her new series, ‘Social Cooking,’ in which
you’ll have fun learning new cooking techniques,
making new friends, and eating simply delicious food.
Menu: Vermicelli Fish Dumpling Soup (Bún Cá Viên);
Vietnamese Fresh Spring Rolls; Mung Bean Custard with
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Vanilla Beans infused in Coconut Milk
OF CLASS!
Aspiring chef or passionate food-lover on
your gift list? We can help. Give them the
memorable experience of a class in our famed
cooking school. And if you’re not sure which
class they would prefer, the solution is simple:
a Southern Season Gift Card. Let them decide
which class suits their interests the most. Gift
Cards can also be used for purchases in our
stores or restaurants and they never expire.

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
9
FEBRUARY/MARCH
2/27
Saturday
11 a.m.
$45
WEEKNIGHT MAKE-OVER 
Kim Baker
Get inspired and learn how to transform your
weeknight dinner menu into something fresh,
healthy and delicious with Kim Baker, author of
Working It in the Kitchen: Food for the Workweek.
Kim, recently featured on The Today Show, has been
teaching working professionals how to bring good
food to their homes, friends, and families for more
than a decade. Enjoy a delicious meal and take
home recipes that will become your new weeknight
favorites. Kim will be available to chat and answer
question and sign her books after class.
Menu: Endive with Goat Cheese and Honey; Brazil Nut
Crusted Salmon with Roasted Vegetables; Corn Bread with
Maple Butter; Roasted Pears with Chocolate
rc1602271100
2/28
Sunday
12 p.m.
INDIAN CUISINE 
$ 45
Laura Payne
Laura Payne started her personal chef business,
Gourmet Your Way, in 2005. Her first client, for whom
she still cooks today, is from Bangladesh and over the
years she has learned many traditional recipes from
that region. The layering of flavors and unique use
of many different spices makes it one of her favorite
cuisines to cook. Learn how to make a traditional curry
two ways using different garam masala spices, coupled
with a dal (a cooked and spiced legume), and a sweet
ricotta dessert.
Menu: Eggplant Papetas with Riata Sauce; Bengali Chicken
Curry; Bengali Egg Curry; Chana Dal; Shondesh
CHOCOLATE
EXTRAVAGANZA
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!
rc1602281200
3/1
Tuesday
BISCUITS #101!
6 p.m.
5
$40
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.
rc1603011800
10
MARCH
3/6
Sunday
2 p.m.
$45
3/13
BOMBAY, INDIA STREET
FOOD SIMPLIFIED 
Bombay Street Food is one of India’s best-kept secrets!
With a vendor on every corner in a city of millions,
this kind of cuisine is a truly hidden gem! A lesson on
classics like samosas and pakoras, accompanied by the
most dippable chutneys, you’ll be able to taste a little bit
of Bombay in every bite (no passport required).
Born and raised in Bombay, India, Chef Keya has made
Richmond her home since 2005. She is the owner/
operator of a custom dessert company as well as an
instructor at a culinary school in Richmond.
Menu: Potato Samosas, Bread Pakora, Paneer Frankie
(wrap), Coriander and Date Chutneys.
rc1603061400
Wednesday
6 p.m.
$40
ADVANCED KNIFE SKILLS #201
5
What does trussing mean? How will it give you a
better roast or a beautiful roasted chicken? How does
one bone/filet a chicken? Join us in this hands-on
class and you will learn all of this and more!
rc1603091800
Thursday
6 p.m.
STAFF FAVORITES 
$45
Add a new dimension to your dessert-making skills!
Join Chef Mary Lynn, pastry expert and owner of
The Cake Stylist of Richmond, and learn recipes
for three tasty tarts.
Menu: Apple Rose Tart; Citrus Tart; Ganache Tart
rc1603131200
3/15
Tuesday
6 p.m.
ARTISAN FLATBREADS
$45
5
Focaccia, naan, pita and pizza – are all examples of
the many flatbreads that span over many cultures.
Flatbreads can be leavened or not and can include
various types of flours. Join the cooking school staff
for this interesting hands-on tutorial and discover the
many uses of flatbreads for yourself.
Menu: Lamb with Mint and feta on Naan with
Cucumber Yogurt Sauce; Comte, Theme, Mushroom
and Caramelized Onion Flatbread; Pizza with Roasted
Grapes and Blue Cheese
rc1603151800
3/16
Wednesday
PASTA!
3/10
6 p.m.
Mary Lynn Gramp
Keya “Puja” Wingfield
3/9
Sunday
TARTS! 
5
6 p.m.
$40
$40
Join Laura Payne, Mary Lynn Gramp, Judith Brown
and Bobbi-Jo Beattie and see why the staff at Southern
Season Richmond love their jobs. In this class they
will share some of their all-time favorite recipes.
Menu: Bruce’s Brasiole (2 ways, Italian and German);
Laura’s Italian Shell Casserole; Judith’s Butternut Squash
Mushroom Pole Tart and Mary Lynn’s Apple Pie
rc1603101800
Believe it or not, making pasta at home is fun and easy
and sure to become your favorite pastime. Please join
our staff for this hands-on class in which you will learn
to make dough, roll like a pro and shape pasta. You
won’t become an expert in one class, but when you
finish this one, you will have more experience and have
gained a bowl full of confidence!
Prosciutto and Peas
rc1603161800
Please have the class code number and date when you register. Reservations are accepted on a first
come basis. If you are unable to attend a class, you must notify us 72 hours in advance of the scheduled
class time to receive a refund or credit towards another class. Within 72 hours of a class, all cancellations
are non-refundable. Unless otherwise noted classes run 2 hours. Wine is included with most evening classes.
Adult classes are open to students 16+ years of age.

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
11
MARCH
MEET THE MANAGER: BRUCE CLARKE
Force set the stage for his long and distinguished
career. When he got out of the Air Force in 1972, Bruce
considered becoming a speech therapist, but two years
at the University of Baltimore told him he wanted to be
a chef.
In 1977, Bruce earned his certificate in restaurant
management from Baltimore’s International Culinary
Arts Institute (BICAI). He soon accepted a position at
the school and served as Demonstration Chef Instructor
and then Chef Instructor, Advanced Restaurant Skills.
Cooking School Manager Bruce Clarke with guest instructor
Sara Moulton.
Bruce Clarke, manager of Southern Season’s Richmond
Cooking School, grew up in Baltimore, Maryland. When
he joined the Air Force in 1968, he had the opportunity
to make three career choices; his were: Air Sea Rescue,
Security Police and Cook. Bruce’s recruiter told him
most young men never get any of their choices, but
Bruce did, and little did he know that stint in the Air
3/17
Thursday
6 p.m.
ST. PATRICK’S DAY 
$45
In 1985, Bruce became Lead Chef Instructor at J.
Sargeant Reynolds Community College in Richmond,
where he remained until 2001. While with the school,
Bruce was honored with what he considers the biggest
award of his career: American Culinary Federation,
Virginia Chef’s Association, Chapter Chef of the Year
for 1997. In 2004, he joined the University of Richmond,
where he served as Sous Chef of the Heilman Dinning
Center (and was U of R Employee of the Year in 2007!)
After “retiring” in 2014, Bruce joined Southern Season’s
Cooking School as an instructor and in 2015 was
promoted to Cooking School Manager.
When not in the kitchen, Bruce, who describes himself
as a gentleman farmer and father of two grown
children, spends time with his wife and enjoys restoring
vintage military vehicles.
3/18
Friday
11 a.m.
$40
LEARN AT LUNCH: BISCUITS
5
Menu: Miniature Irish Breakfast; Grandmother’s Soda
Bread; Petite Shepherd’s Pie; Cabbage and Apple Sauté;
Chocolate Guinness Stout Cake
rc1603171800
rc1603181100
St Patrick’s Day honors Ireland’s patron saint and the
food and beer associated with the holiday are legendary.
Come join the St. Patrick’s Day celebration cooking
school style… and don’t forget to wear something green.
12
you’ll learn from the pros how to make this staple just
like your grandmother did.
MARCH
3/19
Saturday
2 p.m.
$45
THE ART OF CHEESECAKE 
John Maxwell
Think you can’t make a decent cheesecake at home?
You’re wrong! Please join Chef Maxwell, one of
Richmond’s most popular chef instructors, for this
highly informative class in which he will share some
tricks of the trade. With his help you will be producing
professional-looking cheesecakes in no time.
Menu: Savory Cheesecake-Crabmeat and Roasted
Pepper Cheesecake; Vegetarian Sweet- Rum and
Sweet Potato Cheesecake; Vegetarian Savory
Smoked Cheese and Apple Cheesecake
rc1603191300
3/20
Sunday
2 p.m.
$ 35
SPRING BEER AND CHEESE 
Dany Schutte, Certified Cheese Professional
It’s St. Paddy’s weekend and beer is on the mind! Come
sample some of the best seasonal brews from this end
of winter/beginning of spring changeover. A variety of
cheeses pair with each sampling. rc1603201400
3/23
Wednesday
6 p.m.
$45
DUMPLINGS THREE WAYS
(BACK BY POPULAR DEMAND!)
Shiu-min Block
5
Born in Harbin, China (Manchuria), Shiu-min has
cooked professionally in the U.S. for over three decades
in New York, Connecticut and most recently Richmond.
Her vast culinary career has included everything
from teaching classes at Culinary Arts to running a
successful catering company, but Shiu-min’s greatest
joy comes from teaching in small, intimate groups. In
this class she will teach some of the basic techniques
for preparing a delicious traditional Chinese dumplings
at home.
Menu: Wonton Soup; Shrimp Dumplings; Beef Dumplings
rc1603231800
EASTER COOKIE
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 egg-shaped 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)
Cooking School is sponsored by:

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
WINE
3
13
MARCH
3/24
Thursday
6 p.m.
$ 45
VIETNAMESE FRESH SPRING ROLLS
Minh Coli
5
Minh Coli loves to challenge herself with cooking at
home and in her cooking club, and by creating new
healthy recipes. She inherited a love for home-style
Vietnamese cooking from her mother and in this
class she will share one of her family’s favorite dishes,
fresh spring rolls. She will show you the techniques
to prepare the delicate rice paper for wrapping fresh
spring rolls, followed by two ways to cook egg noodles,
then cleanse your palette with one of her childhood
favorite desserts.
Menu: Vietnamese Fresh Spring Rolls with Dipping Sauce;
Vietnamese Cabbage Salad with Steamed Rice; Sweet
Forbidden Rice with Coconut Sauce
rc1603241800
3/26
Saturday
1 p.m.
CROISSANTS #101
Mary Lynn Gramp
5
$45
Buttery and flakey, the crescent-shaped pastries we call
croissants have been a staple in French bakeries for
centuries. In this hands-on class pastry chef Mary Lynn
will show you just how easy it is to create these versatile
and tasty treats at home. There will be no more need to
visit the freezer section for your croissants!
Menu: We will remove many secrets of making classical
Croissants. Two croissants will be made, Au Natural and
Chocolate. Other versions will be discussed.
rc1603261300
3/27
Sunday
2 p.m.
$45
GREAT WAVES OF GRAINS 
Laurie Beth Gills
There are so many possibilities with grains! Let
chef Laurie Beth Gills open your eyes to a whole
new world of recipes featuring grains, some
familiar, some more unusual
Menu: Black Rice-Nero Salad with Seasonal Vegetables,
Toasted Almonds and Popped Sorghum; Creamy Carrot
and Millet Soup with Grilled Cheese Croutons; Anson Mills:
Heritage Carolina Gold Rice with Sautéed Shrimp in Herb,
Spiced Butter Sauce and Sour Chocolate Cake with WheatBerry Pudding
14
3/29
Tuesday
6 p.m.
$45
COOKING WITH BEER: SEASONAL INSPIRED
RECIPES WITH SEASONAL BEERS 
Warren Haskell
Beer is not just the perfect pairing for your meal but a
great ingredient in your dishes! Learn how to infuse
your cuisine with beer in this class that takes you thru a
full meal from start to finish. Warren Haskell, of Devils
Backbone Brewery in Roseland, Virginia, is a Certified
Cicerone (beer expert). With 20 years of experience
working in restaurants, catering, & selling wine, beer
and gourmet products he is excited to share his passion
and knowledge for all things consumable. Warren has
taught classes for over five years on a wide range of
topics, but the core focus is always simple, flavorful,
and affordable cuisine.
Menu: Beef and Beer Chili; Nachos with Beer Cheese
and Stout Chocolate Pie rc1603291800
APRIL SNEAK PEEK!
4/7
Wednesday
6 p.m.
$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.
Menu: Ratatouille a la Minute; Veal Madeira with Braised
Carrot Puree; Caramelized Apple, Spinach and Gruyere Tart;
Lemon Mascarpone Cream Tart with Raspberries
rc1604071800
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.
MARCH
JUST ASK - OUR WINE EXPERTS ARE HERE TO HELP!
At Southern Season, we understand that the right bottle of wine can elevate a meal to astonishing heights. This is but
one of the myriad reasons we expanded to maintain a selection of over 4,000 wines. Additionally, we boast a vast
beer selection representing more than 1,000 brews from both local and global breweries.
Our passion for wine and beer is complemented by a wealth of knowledge and proficiency, and allows us to assist in
your choice of the right bottle for any occasion, no matter your budget. We are confident our experts can help you
find selections to please all, from novice to connoisseur.
And remember, each month we offer a special Case of the Month. Personally selected by our wine buyer, this case
is available for only $99.99 but if purchased separately would total approximately $170. If you would like to assemble
your own case or half-case, we offer a 20% discount on 12 bottles and 10% discount on six bottles.
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.
Wedding • Shower • Anniversary • Luncheon • Rehearsal Dinner
Richmond, Va. | Charleston, S.C. | Chapel Hill, N.C.
(804) 292-3447 | southernseason.com
Photo credits: Jonathan Boncek & A.J. Dunlap Photography

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
Richmond Cooking School: (804) 292-3446
southernseason.com/cooking-school/richmond
16

WINTER GREENS SALAD find this recipe

Transcription

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