It's Southern Baking, Y'all! Baking is a little different in the South.  To southerners, it's not a pass-time, or a means to an end, it's religion.  It's tradition. It's part of your heritage.  Tennessee-born Chef Lydia is excited to share her Grandma Frankie's family recipes with you in this Southern Baking class!  She'll teach you a simple drop biscuit recipe that incorporates root vegetables that can be enjoyed year round.  She will teach you THE way to make cornbread (because you don't get between people and their cornbread ideas) and you'll learn when lard, compared to other fats, is the best for a recipe.  You'll learn two classic Southern desserts; one that includes custard and meringue together with a handmade cookie favorite and another that uses up your summer preserves.  From savory to sweet, you'll enjoy a room full of Southern baked goods! This class is a combination of light hands-on and demonstration.  You will definitely participating in baking, but there will be very little knife skills.  The class will culminate in a light lunch that is HEAVY in baked goods! On the menu.....chicken & dumplings ~ sweet potato drop biscuit ~ cast iron cornbread ~banana pudding

Get a jump start on your cooking skills! This is the way to purchase ALL THREE Back to Basic classes at once for only $300.  This saves you $75 over buying the classes individually.  Join us three Wednesdays in January....the 11th, 18th & 25th to chop, cook & sauce your way through The Kitchen!

Baking fresh bread doesn't have to be hard.  In fact, the ingredients are simple.  Come learn how to make fresh bread part of your life. Overcome yeast anxiety with this class on basic yeast breads!  Chefs Jason and Andrew will teach you the basics of how to make a simple yeasted dough, and how different ingredients impact the texture of the loaves.  From enriched doughs to sourdough loaves, you'll understand the basic ratios of ingredients needed and how to handle the doughs.  You'll learn shaping techniques for different loaves and rolls and how oven environment changes crust textures.  You'll leave feeling confident that you can make your own simple yeasted breads at home, and how to trouble shoot when things don't go quite right.  And you won't leave class alone - you'll leave with your own sourdough "friend" to take care of and nurture for your at home baking projects. This class is primarily a demonstration class, with volunteers being asked to come to into the kitchen to help.  You are always welcome to get your hands into the dough!  A warm winter lunch will be served, and of course, lots of bread and butter. A welcome

Eat your veggies! A diet rich in foods from the earth doesn't have to lack flavor & depth.  If you are trying to incorporate more vegetables in your diet, or feel like you're in need of veggie inspiration, this class is for you!  The recipes you'll learn will be technique driven, meaning you'll be able to apply what you learn to make many variations to last throughout the season. You'll learn what cooking techniques make each vegetable shine, from roasting, braising, wilting or steaming.  You'll use grains, nuts and seeds to add more protein to your menus. Each menu item could be a vegetarian meal in itself, or be a fantastic accompaniment to your favorite meat entree.  Come delight in the hearty vegetables of winter time.   This is a hands-on cooking class. Class culminates in a family-style meal around our beautiful barn wood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included!

Teaching you to be successful at the basics techniques that apply heat to food! This is the must attend class for every person who wants to create a great meal, every meal! You’ll learn how to enhance everyday ingredients to create a delicious meal from pantry staples. We’ll practice the basics of the bake, poach, sauté, pan fry, broil and roast. We’ll teach you why we blanch some vegetables and what’s best roasted. You’ll learn why we sear some meats, and why we sometimes finish cooking them in the oven. This is the cornerstone class that teaches you how to apply heat to food (you know...cook!).   This is a hands-on class that is suitable for beginners or to anyone that wants to better their technique.  Class size is limited to ensure hands-on experience. Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included! On the menu … chicken piccata with roasted winter vegetables ~ charred green beans with lemon  ~ almond cake with poached pears This is part 2 in a series of 3 classes!  Take all

Create Menus Direct From Your Pantry & Fridge When the weather is cold outside and it gets dark before you are off work, it makes sense to crave foods that warm your body and soul.  Join Chef Jason as he walks you through some delicious menu ideas to create right out of your pantry and fridge.  This class will be technique driven, not recipe driven. You will learn to make a quick pie crust for a meat-based "pot" pie, learn the appropriate vegetable combinations to make a hearty winter vegetable stew, and how to take pot of beans to a new level.  This class will be a demonstration-style class, with the use of hands-on volunteers to help.  You can choose to sit back, learn and take notes while enjoying a lovely meal cooked by Chef Jason (with the help of some of your classmates) or volunteer to help in The Kitchen! The class will culminate in a family-style meal at the end of the class with Chef Jason, around our beautiful barn wood tables.  A welcome cocktail and an additional glass of wine with dinner are included.  Additional wine and beer is available to purchase.

Sauces take properly cooked meals to the next level.  Let us help you elevate your menus with a basic sauce course! Purees, emulsions, and suspensions, OH MY! In this class we will create simple, delicious, and elegant sauces for your perfectly cooked food. We will teach you how to balance a vinaigrette based on the different ingredients in different salads. You will learn how to create a quick pan sauce for many different types of proteins. You will learn how to make fantastic sauces that can be flavored to meet your needs - compound butters, vinaigrettes and aiolis. We’ll teach you about dessert sauces; keeping an eye on sugar while making caramel sauce and show you how to master delicate, sensitive dark chocolate when making chocolate ganache.  Space is limited to ensure hands-on experience. Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included! On the menu … winter greens salad with citrus vinaigrette ~ roasted chicken with white wine pan sauce ~ roasted vegetables with aioli ~ freshly baked bread with compound butter ~ ice cream