1. food and drink
2. desserts and baking

April - June
2 01 3
Cooking School: Culinary Lessons at Southern Season
201 S. Estes Drive, Chapel Hill, NC 27514 • University Mall
www.southernseason.com • 877-929-7133
April
2 Tuesday 5:00pm $35
Southern Cornbread
Cooking School Staff
5
Some prefer cornbread a little soft and sweet; others prefer it crusty
and savory. Join the cooking school staff in an exploration of both types
and you be the judge of which cornbread reigns supreme.
This is a hands-on class.
Menu: Hushpuppies with Caramelized Onions; Hoe Cakes with Pork Carnitas; Cornbread
Panzanella with Black-Eyed Peas, Spinach, Corn and Tomatoes; Spoon Bread with Shrimp
and Lemon Cream; Buttermilk Pie with Cornmeal Crust
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54
3 Wednesday 4:00pm $65 for 2
Kids and Parents in the Kitchen: Around the World
Cooking School Staff
Take a culinary tour of the world with a menu featuring dishes from
Far East to Far West. Join the cooking school staff to experience
delicious world cuisine that is certain be a hit at home.
This is a hands-on class. Ages 7 & up.
Menu: Zucchini, Carrot and Potato Pancakes with Herb Sour Cream; Pork Dumplings
with Dipping Sauce; Cheese Calzones; Churros and Hot Chocolate
c1304031600
5
4 Thursday 5:00pm $45
Pasta Fresca
Cooking School Staff
Pasta fresca (fresh pasta) is both rewarding to make and satisfying to
eat. Kneading the dough and rolling it out is a pleasure for any novice
or accomplished cook. Join us for an innovative look at pasta and enjoy
some socializing after dinner is prepared. This is a hands-on class.
Menu: Fettuccini with Prosciutto; Spinach Ravioli Stuffed with Herb Cheese;
Spaghetti with Pesto
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5
6 Saturday 4:00pm $90 for 2
Dinner Duet: For the Love of Garlic
Cooking School Staff
For centuries, garlic has been hailed for its medicinal properties;
we just like the way it tastes. Garlic, leeks, chives and shallots will
be the focus today, and we’ll include green garlic if it’s available
from the Farmers Market. Join the cooking school staff and learn
to ace the clove and be certain to leave with garlic breath!
This is a hands-on class.
Menu: Salad Greens, Asparagus, Avocado and Pistachio with Creamy Shallot and
Roasted Garlic Vinaigrette; Pizza with Chèvre and Garlic Caramel; Chicken
with 40 Cloves Garlic
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8 Monday 5:00pm $45
Crazy for Crêpes
Cooking School Staff
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 Herb Cheese; Southwestern Brunch
Crêpes with Sausage and Tomato Reduction Sauce; Deconstructed Éclairs
(Crêpe Cake with Pastry Cream and Chocolate)
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5
10 Wednesday 5:00pm $45
From Basics to Brilliant: Simple to Sublime Salmon
Amanda Fisher
Join Amanda for another "From Basics to Brilliant" class, this time
featuring salmon. Learn with Amanda as she shows you how to cook
salmon perfectly, and take the master recipe through three stages
from basic to brilliant. This is a hands-on class.
Menu: Baked Salmon; Salmon en Papillote; Salmon with Spring Vegetables in Phyllo
Pastry with Lemon Butter Sauce and Asparagus Medley
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2
13 Saturday 1:00pm $50
BREAD!
Nick Malgieri
Nick Malgieri, former Executive Pastry Chef at Windows on the World
and 1996 inductee into "Who’s Who of Food and Beverage in America,"
is currently Director of Baking Programs at the Institute of Culinary
Education. The author of BREAD and 10 other cookbooks, including the
James Beard winner How to Bake and the IACP/Julia Child Cookbook
award-winner Chocolate, Nick’s recipes have been published nationwide.
Nick has appeared on national morning shows and local television
throughout the United States, as well as on the Food Network and
with Julia Child and Martha Stewart. Join Nick to learn make-ahead
techniques, great bread recipes and some delicious savory and sweet
uses for your floury creations.
Menu: Empanada Gallega: Spanish pie of red peppers, tuna, and eggs in a yeast-risen
crust; Muffalatta: New Orleans sandwich of deli meats, cheeses, and olive salad on a
Sicilian sesame roll; Brioche Breakfast Loaf: A quick alternative to classic brioche;
Erika’s Basil Cheese Salad with Brioche Croutons; Lemon Meringue Bread Pudding:
A 1930s favorite; French Apple Charlotte with Vanilla Sauce
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14 Sunday 2:00pm $50
Chocolate and Vanilla
Nick Malgieri
Today Nick features two of baking's most popular flavors–chocolate
and vanilla–in some spectacular and easy desserts, cakes,
tarts and cookies.
Menu: Lesley’s Chocolate Tart ; Individual Chocolate Fondant Cakes with Vanilla Sauce;
Swiss Chocolate Sandwich Cookies; Devil’s Food Cake with Vanilla Cream Frosting;
Vanilla Bean Cupcakes
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16 Tuesday 5:00pm $30
Southern Biscuits I
Cooking School Staff
51
Can a biscuit class be any more popular? Yes, it can! 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
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17 Wednesday 5:00pm $45
Mediterranean Cuisine
Susan Hearn
5
Susan, culinary school graduate and owner of the Satisfy Your Soul
product line, joins us to share a fabulous Mediterranean menu.
Long known for its health benefits, with the primary fat being olive
oil, Mediterranean food is a culmination of cultures adjacent to the
namesake sea. Their combinations of fresh vegetables, seafood,
grains, beans and pastas make this marriage of cultures a universal
favorite. Join Susan for this hands-on class.
Menu: Parsley Tabbouleh, Roasted Red Pepper Hummus and Pita Bread; Pan-seared
Grouper with Mediterranean Pan Sauce with Lemons, Tomatoes, Capers and Feta;
Orecchiette with Garlic, Broccoli Rabe and Pecorino Romano Cheese; Crème Caramel
c1304171700
20 Saturday 11:00am $35
Southern Biscuits II
Cooking School Staff
52
Our cooking school instructors have been teaching the Triangle how
to make biscuits since 2004. The popularity of their basic Southern
Biscuits class led us to develop this advanced hands-on class.
Learn how to make four different types of biscuit dough with the
cooking school staff in this hands-on class.
Menu: Pimento Cheese Biscuits with Pimento Cheese; Sweet Potato Biscuits with
Shredded Pork; Chicken & Dumplings; Fruit Cobbler with Vanilla Bean Ice Cream
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To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.
Stuffed Grilled Okra
Recipe courtesy of Marilyn Markel, Cooking School Manager
This recipe will be featured in Learn at Lunch: Summer is Here
Friday, June 21 at 12:00pm.
(Serves 4)
Ingredients:
- 12 pieces of okra
- ¼ pound goat cheese*
- 1 Tbsp spicy pepper relish*, or mild if you prefer
(We used Get Me A Switch Spicy Pepper Relish*)
- olive oil*
- salt* and pepper*, to taste
- 4 skewers*
Instructions:
1.If using wooden skewers, soak for several hours in water.
2.Preheat grill to medium heat.
3.Rub okra with olive oil and season with salt and pepper.
4.Grill okra, rolling around frequently until tender, about 10 minutes.
5.In a bowl, combine goat cheese and relish. When cool enough to
handle, slit okra up the side with a sharp paring knife.
6.Stuff with goat cheese mixture and serve at room temperature.
*Find these great products in our store.
TIPS: Grilling
- Use 2 skewers to grill okra, shrimp, slices of sweet
potatoes or anything inclined to roll.
- Leave the grill on covered, on high for 10-15 minutes after grilling for easy clean up. Use a stiff wire brush to
clean while it's still hot. If the grates need to be oiled,
wait until the grill is hot and using long tongs dip a folded
paper towel in oil and rub the grates.
- Use a chimney fire starter to start a charcoal grill.
- Equip your grilling kit with extra long tongs and spatulas
for safe grilling.
CLASS CODES BASIC:
1
ADVANCED:
2
WINE:
3
FOR KIDS:
4
HANDS ON:
5
3
April
20 Saturday 5:00pm $45
Girls Night Out: Spring Fling
Cooking School Staff
5
Out with the cold and in with the cool. It's spring and we are ready to
P-A-R-T-Y with food. Join the cooking school staff for a sparkling cocktail
and refreshing spring menu. This is a hands-on class.
Menu: Sparkling Wine Cocktails; Spring Lettuce Salad with Avocado, Toasted Pistachio
and Green Goddess Dressing with a Pea "Hummus" Crostini; Herb Lamb Chops with Lemony
Zucchini Cous Cous; Strawberry Ginger Sorbet c1304201700
21 Sunday 12:00 & 3:00pm $50 each
Basic Knife Skills
Brian Adornetto
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
hands-on class with Brian Adornetto. After practicing your knife skills,
a snack will be served. Feel free to bring your own chef’s knife,
otherwise, one will be provided. Brian is a personal chef, food
writer, owner of Love At First Bite and a graduate of the Institute
of Culinary Education in Manhattan.
12:00pm c1304211200
3:00pm
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Cuban food is a fusion of African, Spanish and Caribbean cuisines
that results in highly seasoned, flavorful dishes. Join Marilyn,
CLASS Manager, as she shares some Cuban dishes along with
memories of Cuban restaurants from her youth.
Menu: Picadillo Empanadas; Black Bean Soup; Classic Cuban Sandwich with
Mojo Marinated Pork and Ham; Flan
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27 Saturday 11:00am $45
Shop the Farmers Market
Marilyn Markel
Author of The New Southern Garden Cookbook: Enjoying the Best
from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and
CSA Farm Boxes, Sheri celebrates delicious, healthy, homemade meals
made possible by the diverse array of seasonal fruits and vegetables
grown in the South. Join Sheri as she celebrates Parisian
cuisine for spring.
Menu: Cream of Asparagus Soup; Café-Style Salads with Bûcheron Cheese;
Mustard Chicken; Lemon-Steamed Spinach; Lemon Pot de Crème with
Candied Lemon Peel
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54
24 Wednesday 4:00pm $65 for 2
Kids and Parents in the Kitchen: Pancakes!
Caitlin Burke
In Russia, it's called a blini. In France, it's called a crêpe. We know
it as a pancake and it's one of mankind's oldest forms of bread.
Sweet or savory, pancakes satisfy millions of people every day.
Join Caitlin, Cooking School Supervisor, for an intriguing look into
this versatile flat bread. This is a hands-on class. Ages 7 & up.
Menu: Savory Salmon and Cream Cheese Pancakes; German Pancakes with
Homemade Jam; Apple and Cheese Pancakes with Butter Pecan Syrup
c1304241600
25 Thursday 6:00pm $40
Glorious Greek
Lynn Edgar
Since graduating with honors from l’Academie de Cuisine in Gaithersburg,
Maryland, Lynn now teaches classes at the UNC Wellness Center in
Chapel Hill and works as a personal chef. She is a knowledgeable and
engaging instructor with a winning smile and a wonderful ability to
keep audiences entertained and well-fed. Join Lynn as she shares her
take on the glorious food of Greece, a universal favorite.
Menu: Greek Olives and Dolmades; Spanakopita Bundles; Lamb Loin over
Grilled Eggplant and Fingerling Potatoes with Rosemary Jus; Baklava
5
The farmers' market isn't just for summertime. We will meet in the
classroom then head next door to the Estes market to see what our
local producers have to offer in the spring. Longer days, warmer
weather and rain combine to yield easy-pickings for a fresh, ad
hoc meal. Join Marilyn, Cooking School Manager, as she guides
you through springtime farmers' market fare. This is a hands-on class.
No formal recipes will be provided. c1304271100
28 Sunday 2:00pm $45
Chinese Dim Sum
Katie Coleman
23 Tuesday 6:00pm $45
April in Paris
Sheri Castle
4
26 Friday 12:00pm $25
Learn at Lunch: Havana Nights
Marilyn Markel
5
Dim sum refers to a style of Chinese food where individual portions
of food are served on small plates. Join Katie, Culinary Institute of
America graduate and owner/chef of Durham Spirits Company, to
learn and taste this delicious menu. This is a hands-on class.
Menu: Steamed Pork Buns; Potstickers; Shrimp Sui Mi; Crab Ragoons
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5
29 Monday 5:00pm $50
Taste of the Triangle: La Farm Bakery
Lionel Vatinet
Country French bread is the theme tonight. Lionel from La Farm Bakery
in Cary is a true master of his craft: artisan bread baking. Experience
the sensory pleasure of kneading dough and making bread in this
unique opportunity to work side-by-side with Lionel. Each guest will
receive a loaf to take home and bake. Bread samples will be served.
This is a hands-on class.
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30 Tuesday 6:00pm $50
The Deep Dark World of Chocolate
George Geary
George Geary is the author of nine cookbooks that have sold more
than a half a million copies worldwide. Currently George teaches from
coast to coast between high-sea stints with Holland America Lines
ships. You can see George teaching from his books on morning shows
like San Diego Living, The Hallmark Channel and local affiliates.
At food festivals around the country as well as the open ocean, George
is known as "THE" chocolate chef. Today he presents an array of the
desserts he has featured on world cruises and grand voyages over
the past three years.
Menu: Mini Raspberry-Chocolate Molten Cakes; Milk-Chocolate-Peanut-Butter Brownies;
Mini Chocolate Donuts; Chocolate-Fudge-Raspberry Cheesecake; Mocha Macadamia
Nut Chocolate Chunk Cookies
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To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.
May
1 Wednesday 6:00pm $50
Spring Brunch Breads and Pastry
George Geary
8 Wednesday 6:00pm $55
Asian Barbecue for Outdoor Summer Gatherings
Hugh Carpenter
George joins us again today for a menu full of flavors but with simple
preparation. These recipes can be made the night before, so you
can relax and enjoy brunch with your friends and family.
Menu: Spiced Nutmeg Scones with Clotted Crème; Cream-Cheese-Raspberry
Coffeecake; Banana Rum Coffeecake with Crumb Topping; Double Chocolate Muffins
with Mascarpone Mousse; Glazed Apple Nutmeg Puffs
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541
2 Thursday 4:00pm $30
Kids in the Kitchen: Southern Biscuits
Cooking School Staff
We want to teach the secrets of biscuit-making to every generation!
Learn to make these Southern biscuits and go home with biscuit mix to
practice your technique. This is a hands-on class for the whole family!
Ages 9 and up.
Menu: Traditional Biscuits; Fluffy Biscuits; Jam; Sausage Gravy; Fruit Salad c1305021600
Hugh Carpenter is one of the most popular and entertaining cooking
teachers in America. In 37 years of teaching, more than 100,000
students have attended his classes in cooking schools across North
America. Hugh is the author of 15 highly-acclaimed cookbooks,
featuring photographs by his wife, Teri Sandison. Using Asian recipes
as the theme for this class, Hugh will teach everything you need to
know to become a barbecue expert, including many techniques that
only professional BBQ chefs know. These all-new Asian recipes are based
on Hugh's cookbooks, Hot Barbecue, Great Ribs, and Fast Entrées. All of
the recipes are delicious whether cooked on an indoor grill, under the
broiler or on traditional outdoor gas/charcoal barbecue.
Menu: BBQ Chicken Satay with Rosemary-Hoisin Rub; Chinese Barbecue-Chili Shrimp
with Charred Orange Segments; BBQ Halibut with Thai Spicy Tomato Relish; BBQ Pork
Tenderloin with Green Curry Rub; BBQ Asparagus with Sesame-Lemon Sauce Glaze;
Homemade Grand Marnier Chocolate Ice Cream.
c1305081800
9 Thursday 6:00pm $55
Easy Entrées for Great Parties
Hugh Carpenter
4 Saturday 1:00pm $55
An Afternoon with the White House Pastry Chef
Roland Mesnier
Roland began his career at the age of twelve, apprenticing to his older
brother Jean at the local pâtisserie. He worked his way from the iconic
Savoy Hotel in London to Executive Pastry Chef at The Homestead in
Hot Springs, Virginia. In 1979, Roland was hired by first lady Rosalyn
Carter and he began his career as White House Executive Pastry Chef.
He went on to become the longest-tenured chef to ever serve the First
Family, acting as pastry chef to five presidents. He has won 18 gold
medals for his pastry creations in competitions around the world and
is the author of four books, the latest of which, A Sweet World of
White House Desserts, is available in our store. We are delighted
and honored to welcome Roland back to the cooking school, where
he will demonstrate how to create custom desserts worthy of
the highest office. c1305041300
5 Sunday 2:00pm $45
Celebrate Mothers Day with Entrée Salads
Sheri Castle
Hugh's entrées are easy-to-make, main course dishes created to
function as the superstar dish for any dinner party. We will also explore
recipes for easy side dishes to go perfectly with these entrées.
Menu: Thai Green Curry Seafood Risotto; Grilled Pork Tenderloin with Mexican
Cinnamon-Orange Sauce; Seared Tuna with Tropical Salsa; Roast Chicken with Green
Mole Sauce; Crisp Chocolate Purses with Berry Glaze and Vanilla Bean Ice Cream.
c1305091800
11 Saturday 4:00pm $65 for 2
Mothers Day Tea
Cooking School Staff
5
Mothers and their children of all ages will enjoy this class.
The cooking school staff will teach you to prepare food customarily
served at teatime, share tea brewing tips and serve up samples of
several tea varieties. Fancy tea hats are welcome!
This is a hands-on class. Ages 7 and up, accompanied by an adult.
Menu: Seasoned Cream Cheese and Cucumber Sandwiches; Ham Salad Canapés;
Pimento Cheese Stuffed Celery; Pecan Tartlets; Strawberry Shortcakes
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It's only a week until Mothers' Day and what better way to honor the
occasion than to learn how to make these "mother pleasing" entrée
salads. It is also prime time for salad greens and many salad vegetables.
Author of The New Southern Garden Cookbook: Enjoying the Best from
Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA
Farm Boxes, Sheri celebrates delicious, healthy, homemade meals
made possible by the diverse array of seasonal fruits and vegetables
grown in the South.
Menu: Mustard-Crusted Steak Salad; Olive-Oil-Poached Tuna, Asparagus and
New Potato Salad with Chive Vinaigrette; Tropical Pork Tenderloin Salad
c1305051400
14 Tuesday 5:00pm $45
Pancakes!
Caitlin Burke
5
In Russia, it's called a blini. In France, it's called a crêpe. We know it as a
pancake and it's one of mankind's oldest forms of bread. Sweet or savory,
pancakes satisfy millions of people every day. Join Caitlin, Cooking
School Supervisor, for an intriguing look into this versatile
flat bread. This is a hands-on class.
Menu: Savory Salmon and Cream Cheese Pancakes; German Pancakes with
Homemade Jam; Apple and Cheese Pancakes with Butter Pecan Syrup 15 Wednesday 5:00pm $45
Gourmet Italian Picnic Basket
Susan Hearn
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5
Susan, culinary graduate and owner of the Satisfy Your Soul product
line, joins us for gourmet Italian food on-the-go. Whether you are
attending an outdoor concert, going to the pool or simply dining al
fresco on the patio, this menu will please you, your family or guests.
This is a hands-on class.
Menu: Proscuitto-wrapped Asparagus and Puff Pastry with Scallion Cream Sauce;
Caponata and Ricotta Cheese Bruschetta; Tuna, Shaved Fennel, Red Onion, Roasted Red
Pepper and Herbs with an Olive Vinaigrette on Roasted Garlic-Parmesan Focaccia;
Layered Quinoa Salad with Feta, Tomatoes, Cucumbers and Lemon Vinaigrette;
Limoncello Crème Cake
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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. 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 877-929-7133
or visit www.southernseason.com for more information.
CLASS CODES BASIC:
1
ADVANCED:
2
WINE:
3
FOR KIDS:
4
HANDS ON:
5
5
Mussels with Linguine
Recipe courtesy of Marilyn Markel, Cooking School Manager
This recipe will be featured in Learn at Lunch: Italian Foods of the Amalfi Coast on Friday, May 17 at 12:00pm.
(Serves 4)
Ingredients:
- 2 Tbsp extra virgin olive oil*
- 1 onion, finely chopped
- 2 oz thickly sliced pancetta*, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste*
- 1 Tbsp chopped capers*
- 2 cups diced roma or summer tomatoes
- 2 cups dry white wine*
- 2 cups fish stock*
- 1 bay leaf*
- 1 tsp salt*
- ½ tsp freshly ground black pepper*
- ½ tsp red pepper flakes*
- ¼ cup fresh herbs such as parsley, thyme and chives
- 8 oz Italian linguine*
- 3 lbs fresh black mussels, scrubbed and de-bearded
- crusty French bread*
- Italian olive oil* for drizzling
- lemon wedges for service
Instructions:
1.Cook pasta according to package instructions. Toss with a little olive oil.
2.Heat the olive oil in a large stew pot* over medium heat. Add the onion and cook until soft. Add pancetta and cook for 3 minutes.
Add minced garlic and tomato paste and cook for another minute, stirring.
3.Add the capers and tomatoes and sauté about 10-15 minutes. Add the white wine, stock, bay leaf, salt, pepper and red pepper flakes.
Cook until reduced by half.
4.Check mussels and be sure they are tightly closed. Stir in the mussels, turning to coat them with the sauce. Turn the heat up to medium
high and cover the pot.
5.Cook mussels, covered, until all are open, about 7 to 10 minutes. Add fresh herbs and cooked pasta.
6.Place evenly into bowls and serve with bread drizzled with olive oil.
7.Serve with lemon wedges.
*Find these great products in our store.
6
To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.
May
3
16 Thursday 6:00pm $35
Wine and Promiscuous Food
Elizabeth Cooper and Marilyn Markel
22 Wednesday 5:00pm $45
Gnocchi Anyone?
Susan Hearn
Elizabeth, Wine Buyer/Manager for Southern Season, teams up with
Cooking School Manager, Marilyn, to discuss foods that readily pair
with a wide variety of wines. Join them for some food and wine
education and cooking demonstration.
Menu: Pimento and Cheddar Cheese Soufflés; Chicken Thighs with Porcini and Herbs;
Fish and Chips with Homemade Mayonnaise
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17 Friday 12:00pm $25
Learn at Lunch: Italian Foods of the Amalfi Coast
Marilyn Markel
Images of the Amalfi coast, with its steep hillsides plunging into
the beautiful blue sea, awaken memories of fresh seafood and the
enchanting flavors of lemon and artichokes. Join Marilyn, Cooking School
Manager, for a culinary look at this stunning place.
Menu:Artichoke Dip; Fried Calamari with Spicy Marinara; Mussels with
Linguine; Lemon Cake
18 Saturday 5:00pm $45
Summer Vegetarian Fare
Katie Coleman
c1305171200
5
Menu: Quinoa Fattoush; Sautéed Okra and Corn with Goat Cheese; Tomato Pie;
Capanata; Lemon-Berry Shortcake
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19 Sunday 2:00pm $40
Taste of the Triangle: Weathervane Restaurant
Andy Hopper
Andy Hopper, formerly of Chefs 105 in Moorehead City, is the winner
of the Fire on the Dock Competition and was a finalist in the Final Fire
Competition. He is an extremely talented chef, and has a particular
finesse for Italian and seafood. He worked at The Four Seasons and
Spiaggia before moving to Morehead City two years ago to open
Chefs 105. He has now joined us in Chapel Hill at our own Weathervane
Restaurant. Join him for a detailed lesson on Bolognese sauce, the
classic meat sauce from the Bologna region of Italy.
Menu: Arugula, Citrus Supremes, Hearts of Palm, Toasted Walnuts with Gorgonzola
and Porcini Dressing; Classic Bolognese Sauce
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Milk is nutritious and delicious on its own, but it can also be
implemented in a host of many wonderful dishes. Join the cooking
school staff for an explorative journey into milk, and learn how to
transform it into delicious meals and treats.
This is a hands-on class. Ages 9 and up.
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We are honored once again to welcome award-winning Triangle chefs
Ben and Karen Barker back to our kitchen. Both have received James
Beard awards, and last October received the Lifetime Achievement
award from the Southern Foodways Alliance. Join Ben and Karen
as they present this incredible late spring menu.c1305211800
ADVANCED:
23 Thursday 6:00pm $40
Classic French Cuisine
Lynn Edgar
Lynn graduated with honors from L'Academie de Cuisine in Gaithersburg,
Maryland, and now teaches classes at the UNC Wellness Center in
Chapel Hill. She is a talented cooking school instructor who will share
techniques and guide you in preparing fabulous French cuisine at home.
Join Lynn for this delicious summertime French menu.
25 Saturday 1:00pm $40
A Summer Party with The New Southern-Latino Table
Sandra Gutierrez
Nathalie Dupree has called Sandra Gutierrez's recently released The
New Southern-Latino Table "a breakthrough cookbook." In her book,
Sandra documents the exciting and new culinary movement that is
taking the South by storm in the new millennium. Her easy recipes are
filled with vibrant and colorful flavors, which are well-represented in this
delightful summer party menu. Sandra's classes are fun and informative;
she is well-known for sharing great cooking tips for the home cook.
Menu: Hamburger Sliders with Latin Pimiento Cheese and Pico de Gallo; Whiskey and
Tamarind-Glazed Baby Back Ribs; Green Rice and Corn Casserole; Tomato and
Vidalia Salad with Mint Vinaigrette; New Southern-Latino Lime Pie
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29 Wednesday 6:00pm $55
Heavenly Hors d’ Oeuvres
John Ash
Menu: Seared Tuna on Rice Crackers with Wasabi Aïoli; Spicy Potato Samosas with
Cilantro Chutney; Coconut Chicken Skewers with Mango Mustard Seed Sauce;
Crispy Rice Croquettes with Fontina and Prosciutto
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30 Thursday 6:00pm $55
A Sonoma Menu
John Ash
21 Tuesday 6:00pm $50
A Late Spring Menu
Ben and Karen Barker
1
Menu: Spinach Salad with Sliced Strawberries, Aged Gouda, Toasted Pecans and
Strawberry Vinaigrette; Ricotta, Potato and Parmesan Gnocchi served with a
Chianti-Braised Short Ribs and Red Wine Reduction Sauce; Sweet Potato & Ricotta
Gnocchi with Fennel, Roasted Red Peppers, Wilted Spinach and a Pan Sauce of
White Wine, Cream and Herbs; Goat Cheese Ice Cream with Roasted, Fresh Cherries
and a Dark Chocolate Wafer Cookie
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Many refer to Chef John Ash as the “Father of Wine Country Cuisine”.
In 1980, he opened John Ash & Company in Santa Rosa, CA, the first
restaurant in Northern California wine country to focus on local, seasonal
ingredients used to create dishes that complimented the wines being
made in the region. He is an adjunct instructor at the Culinary Institute
of America at Greystone in Napa Valley. His passion for teaching is
matched only by his vocal stance on sustainable food issues by serving
on the Board of the Chef’s Collaborative. John has written 3 books and
his latest book, Culinary Birds, to be published in the fall of 2013.
54
20 Monday 4:00pm $35
Kids in the Kitchen: Got Milk?
Cooking School Staff
CLASS CODES BASIC:
Today, Susan, culinary graduate and owner of the Satisfy Your Soul
product line, will teach us about the wonderful world of gnocchi.
Gnocchi is an Italian dumpling, and when made correctly they are as
tender as little "pillows from heaven." Join Susan to learn how to
make this wonderful savory treat. This is a hands-on class.
Menu: Chicken Liver Mousse Pâté with Quenelle of Grainy Mustard, Cornichon and
Grilled Toast Points; Sautéed Mushrooms in Madeira Cream Sauce over Puff Pastry;
Duck L'Orange; Lavender Creme Brûlée
c1305231800
Vegetarian fare is welcomed as the warmer weather appears.
Katie Coleman, Culinary Institute of America graduate and owner/chef
of Durham Spirits Company, will take you on a delicious vegetarian
journey and enjoy the season's bounty.
Menu: Homemade Cheese; Super Dooper Grilled Cheese Sandwiches with
Tomato Soup; Mac 'n Cheese with Green Salad; Milkshakes Two Ways:
Malted Milk and Chocolate 5
2
WINE:
3
FOR KIDS:
4
In this class, John, “The Father of Wine Country Cuisine,” will
present foods that evoke the tastes and smells of Sonoma, a unique
and wonderful part of California Wine Country.
Menu: Wild Mushroom Pâté with Della Fattoria Olive Bread; Corn Soup with Dungeness
Crab, Spring Herb Salad and Smoked Olive Oil; Frisée Salad with Poached Eggs and
Maple-Roasted Black Pig Bacon; Sonoma Lamb Spiedini with Artichokes, Pancetta and
Tierra White Beans; Sonoma Artisan Cheeses from Bellwether Farms, Cowgirl Creamery
and more with Maple-Peppered Walnuts, Olive Conserve and Fig-Lime Chutney
c1305301800
HANDS ON:
5
7
June
1 Saturday 11:00am $45
Shop the Farmers Market
Caitlin Burke
5
The farmers' market is beginning to blossom with summer produce.
We will meet in the classroom then head out to the Estes market to
see what our local producers have to offer. There should be an
abundance of color with tomatoes, squashes and peppers.
Join Caitlin, Cooking School Supervisor, as she guides you through
summertime farmers' Market fare. This is a hands-on class.
No formal recipes will be provided.
c1306011100
1 Saturday 3:00pm $45
Creative Cupcakes
Gwen Cummings Maller
5
Gwen is a graduate of the French Culinary Institute in New York, and
Cooking School Supervisor at Southern Season. She is also a talented
pastry chef who will guide you through the challenges of buttercream
frosting, which can be tricky until you know her secrets. Learn to make
and fill a variety of sumptuous cupcakes and practice icing them to
achieve party-pleasing results. This is a hands-on class.
Menu: Swiss Meringue Buttercream, American Buttercream, Pastry Cream
2 Sunday 11:00am $45
Go Nuts for Donuts
Cooking School Staff
c1306011500
Menu: Ginger Donuts with Lemon Glaze; Macadamia Nut Donut; Éclairs c1306021100
5
Summer is approaching and it's time to think of dining at an outdoor
concert, at the beach or right on your own patio. Karen, CLASS volunteer,
inspired this "everything - bacon and cheese please!" potato salad. We'll
tell you the story as you join the cooking school staff to enjoy preparing
easy and delicious outdoor food.
Menu: Summer-in-a-Soup; Cold Fried Chicken Lettuce Wraps with Quick Cucumber Pickles;
"Everything" Potato Salad; Chocolate-Espresso Brownies
c1306031700
4 Tuesday 5:00pm $45
Vegetarian Dinner Party
Caitlin Burke
5
Join Susan, culinary graduate and owner of the Satisfy Your Soul
product line, as she teaches you how to make delicious Thai food for
you and your partner. Flavorful, sweet, spicy and sour, Thai food has
become extremely popular in this country. Join Susan as she
demystifies this perplexing cuisine. This is a hands-on class.
Menu: Spicy Thai Pumpkin Soup; Crispy-Wrapped Shrimp with Sweet & Spicy Chile
Sauce; Red Curry Beef with Vegetables and Rice; Pad Thai with Chicken, Shrimp and
Spicy Peanut Sauce; Creamy Mango Sorbet with Kleeb Lamduan Shortbread Cookies
c1306051700
6 Thursday 5:00pm $45
Panini!
Cooking School Staff
5
Peanut Butter & Jelly, Grilled Cheese and Chicken Salad are just a
few examples of the sandwiches that have an important place in our
hearts and bellies. We love sandwiches because the combinations
and possibilities are endless. We’ll make a few of our favorites, using
different methods, and then sit down together to enjoy the delicious
results. This is a hands-on class.
Menu: Portobello, Country Ham and Fontina Panini; Tomato Panini with Bacon and
Aged Cheddar Pimento Cheese; Arugula, Fontina and Olive Tapenade Panini;
Tuna Melt with Tomato Chutney
c1306061700
5
Donuts! Need we say more? Donuts are all the rage these days.
Join the cooking school staff and learn to make donuts with and
without yeast, as well as éclairs. This is a hands-on class.
3 Monday 5:00pm $45
Dining al Fresco
Cooking School Staff
5 Wednesday 5:00pm $90 for 2
Dinner Duet: Thai for Two
Susan Hearn
7 Friday 11:00am $45
Tempering Made Easy
Marilyn Markel
5
Working with chocolate can be a masterful art. Join Marilyn, Cooking
School Manager, for this hands-on class bringing you simple techniques
to create homemade chocolate desserts without being a master
chocolatier.
Menu: Chocolate Ganache-Stuffed Figs dipped in Chocolate; Milk Chocolate Peanut
Clusters; "Everything in the Cabinet" Clusters
c1306071100
Kids in the Kitchen
5
Join talented instructor and Cooking School Supervisor, Caitlin, for an
innovative look into vegetarian cuisine. Caitlin brings a good balance
of ingredients, flavors and colors to your vegetarian dinner party with
a menu that is sure to please all your guests.
Menu: Olive Spread on Crostini; Gazpacho; White Bean Cakes with Roasted Red
Pepper Aïoli; Herb Squash and Potato Torte; Blueberry Sour Cream Pie
c1306041700
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. 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 877-929-7133
or visit www.southernseason.com for more information.
8
To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.
June
8 Saturday 11:00am $30
Southern Biscuits I
Cooking School Staff
51
12 Wednesday 5:00pm $45
Girls on the Grill
Katie Coleman
Can a biscuit class be any more popular? Yes, it can! 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.
Okay, it's time for the girls to master the grill. Join Katie, Culinary
Institute of America graduate and owner/chef of Durham Spirits
Company, for an evening of gourmet grilling. This is a hands-on class.
Menu: Grilled Tomato Panzanella Salad; Grilled Tequila-Lime Chicken with Grilled Onions;
Heirloom Potato Salad; Grilled Pineapple with Vanilla Ice Cream
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Menu: Biscuits Two Ways: Stunning Rolled Biscuits and Light Biscuits; Homemade Jam;
Sausage Gravy; Creamy Grits; Country Ham; Fruit Salad
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54
8 Saturday 4:00pm $65 for 2
Kids and Parents in the Kitchen: Schools Out for Summer!
Cooking School Staff
It's time to take a break from school and spend a little time together in
the kitchen. Join the cooking school staff as we whip up some summer
menus for easy weeknights that are sure to please the entire family in
this hands-on class. Ages 7 & up.
Menu: Watermelon Lemonade; Crêpes with Summer Vegetables; Baked Chicken Fingers with
Corn Salsa; Bow Tie Pasta with Tomatoes and Bacon; Peach Sundaes
c1306081600
9 Sunday 12:00 & 3:00pm $50 each
Basic Knife Skills
Brian Adornetto
51
3:00pm
13 Thursday 6:00pm $40
Summer in North Carolina
Sheri Castle
Author of The New Southern Garden Cookbook: Enjoying the Best
from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and
CSA Farm Boxes, Sheri celebrates delicious, healthy, homemade meals
made possible by the diverse array of seasonal fruits and vegetables
grown in the South. Nobody enjoys local summertime cuisine more
than Sheri. She can often be seen roaming the farmers’ markets,
plucking the deliciousness that summer has to offer, to serve up in
her delightful recipes.
Menu: NC Artisan Cheese Plate with Pleasant Pickled Things; Marble Potato Salad with
Arugula Sauce and Hot-Smoked Trout; Chicken Wrapped in Air-Cured Ham over Succotash
with Tomato Butter; Blueberry Shortcakes with Lime Cream
c1306131800
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
hands-on class with Brian Adornetto. After practicing your knife skills,
a snack will be served. Feel free to bring your own chef’s knife,
otherwise, one will be provided. Brian is a personal chef, food
writer, owner of Love At First Bite and a graduate of the Institute
of Culinary Education in Manhattan.
12:00pm c1306091200
5
c1306091500
5
11 Tuesday 5:00pm $45
Girls Night Out: Tacos and Tequila
Cooking School Staff
15 Saturday 11:00am $90 for 2
Dinner Duet: Breakfast in Bed
Cooking School Staff
Nothing says, “I love you” like breakfast in bed. Set the mood with
soft music and flowers and enjoy a special moment with your significant
other. Join the cooking school staff and learn how to prepare this
wonderful relaxing brunch. This is a hands-on class.
Menu: Sparkling Wine Cocktails; Herb and Goat Cheese Omelets; Homemade Breakfast
Sausage; Praline French Toast Napoleons
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5
15 Saturday 3:00pm $35
Canine Cuisine
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 we transform the traditional taco with
creative ideas and delicious results.
Menu: Margaritas Two Ways; Portobello, Corn and Jalapeño Tacos with Homemade Corn
Tortillas; Duck Confit Tacos with Salsa Cruda; Chicken Tacos with Roasted Salsa Verde
c1306111700
5
Our pets are loyal and grateful; we all like to pamper them with
something special. Come bond with fellow pet-owners during this
hands-on cooking class in honor of “man’s best friend.” A snack for
humans will be served after cooking. This is a hands-on class.
Menu: Boney Biscuits; Pampered Pooch Casserole; Peanut Butter Cookies
c1306151500
5
16 Sunday 2:00pm $50
Taste of the Triangle: Waraji
Masa Tsujimura
It's Fathers' Day, what better way to celebrate than to make your own
sushi rolls with or for your Dad. Masa, of Waraji in Raleigh, has
over thirty years of experience in sushi preparation. He has trained
dozens of sushi chefs throughout his career. Come learn from an
expert how to prepare four of the most popular rolls around.
This is a hands-on class.
Girls on the Grill
Menu: California Roll; Tuna Roll; Cucumber Roll; Basic Nigiri Sushi
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54
18 Tuesday 12:00pm $35
Kids in the Kitchen: Wok 'n Roll
Cooking School Staff
It's summertime, the perfect time to learn to cook fresh and delicious
summer food. Join the cooking school staff for these great summertime
treats that will make your next patio party a "must-go" soirée.
This is a hands-on class. Ages 7-10.
Menu: Zucchini Ribbon Rolls with Herb Cream Cheese; Summer Rolls with Seasonal
Vegetables; Chicken Pad Thai; Cherry and Chocolate Rugalach
c1306181200
CLASS CODES BASIC:
1
ADVANCED:
2
WINE:
3
FOR KIDS:
4
HANDS ON:
5
9
June
18 Tuesday 5:00pm $45
Savory & Sweet Pies & Tarts
Cooking School Staff
5
Back by popular demand, this class is a must for pastry lovers. Savory
or sweet, top or bottom—the most delicious pies begin with a delicate
crust. Several types of dough will be explored along with tips and tricks
on how to be the master of your dough. The cooking school staff offers
expert instruction for creating tasty tarts and pies. This is a hands-on
class.
Menu: Beef Empanadas, Nick Malgieri’s Corn Pudding Tart, Rustic Peach Tart c1306181700
5
Which came first, the English or American scone? The English scone
is a little denser and less crisp than its American cousin, and is a tea
time treat rather than a side bread at the dinner or breakfast table.
Join Amanda, proprietor of the Blakemere Company of Chapel Hill,
and Marilyn, Cooking School Manager, as they explore this shared
tradition of English and American homes.
Menu: Irish Scones with Potatoes; "Americanized" Scones with Herbs and Cheese
served with Summer Vegetables; Traditional English Scones with Homemade
Jam served with Amanda's amazing Clotted Cream; Tea
C1306191700
54
20 Thursday 12:00pm $35
Kids in the Kitchen: Wok 'n Roll
Cooking School Staff
It's summertime, and the perfect time to learn to cook fresh and
delicious summer food. Join the cooking school staff for these great
summertime treats that will make your next patio party a "must go"
soiree. This is a hands-on class. Ages 11-14.
Menu: Zucchini Ribbon Rolls with Herb Seasoned Cream Cheese; Summer Rolls with
Seasonal Vegetables; Chicken Pad Thai; Cherry and Chocolate Rugelach
c1306201200
3
Elizabeth Cooper
Learn the basics and find your favorites. We will be sampling a mix of
spectacular summer wines that will be paired with summer fare, grilled
items and picnic ideas. Learn the basic that make these wines the
perfect pair for any summer event. c1306201800
21 Friday 12:00pm $25
Learn at Lunch: Summer is Here
Marilyn Markel
What better way to celebrate the first day of summer than with a
bounty of fresh summer foods. Marilyn, Cooking School Manager,
demonstrates how to prepare delicious summer fare with a bit of
a southern flair.
Menu: Gazpacho; Grilled Okra stuffed with Jalapeño-Seasoned Goat Cheese;
Blackened Fish with Corn Salsa; Peach Clafouti
c1306211200
22 Saturday 11:00am $35
Southern Biscuits II
Cooking School Staff
5
Grilling is a year round past-time here in North Carolina. Brian is a
whiz when it comes to grilling tips and recipe creativity. He is a
personal chef, food writer, owner of Love At First Bite, and a graduate
of the Institute of Culinary Education in Manhattan. Join Brian for a
fun, interactive, hands-on grilling experience.
Menu: Grilled Clams; Italian Bean & Shrimp Salad; Grilled Bass Dijonaisse;
Bourbon-Glazed Salmon
23 Sunday 2:00pm $45
Creole Crawl
Cooking School Staff
19 Wednesday 5:00pm $40
A Tale of Two Scones
Amanda Fisher and Marilyn Markel
20 Thursday 6:00pm $35
Summer Wines
22 Saturday 3:00pm $50
Guys on the Grill: Seafood!
Brian Adornetto
c1306221500
5
Creole cuisine isn't just for Mardi Gras. Join the cooking school staff
for this innovative look into Creole cooking. You'll spend some time
cooking together and then sit down to enjoy a delicious meal.
This is a hands-on class.
Menu: Fried Okra and Shrimp with Creole Rémoulade; Chicken and Sausage Gumbo;
Peach Foster
c1306231400
54
25 Tuesday 12:00pm $35
Kids in the Kitchen: Summer Farmers Market Festival
Cooking School Staff
We explored the Farmers’ Market this weekend to find some of
the jewels of summer. Join the cooking school staff as we cook up
the bounty of nature in this hands-on class. Ages 7-10.
Menu: Watermelon Salad with Ginger Syrup and a splash of Lime; Summer
Vegetable Crudités with Vegetable Dip; Beef Sliders with Pimento Cheese; Peach Sorbet
c1306251200
25 Tuesday 5:00pm $45
Pizza and Beyond
Caitlin Burke
5
Basic pizza dough is the jumping off point for a variety of creative pies
in this advanced techniques class. Join Caitlin, Cooking School
Supervisor, and learn to cook pizza on the grill or in cast iron, to turn
dough into chewy foccacia or decadent sweet rolls and to play with
non-traditional toppings. This is a hands-on class.
Menu: Grilled Margherita Pizza; Foccacia with Blue Cheese, Walnuts, Pears,
Arugula and Balsamic Drizzle; Cast Iron Deep Dish Pizza with Roasted Vegetable Sauce;
Glazed Cinnamon-Apple Rolls
c1306251700
26 Wednesday 6:00pm $35
The Victorian Kitchen
Amanda Fisher
Amanda, proprietor of The Blakemere Company, takes you on a
journey back in time to a Victorian-era English kitchen. Enjoy a little
kitchen history and trace the roots of some of our modern dishes.
Menu: Baked Sole with Mushroom Stuffing; Salmi of Chicken with Sippets; Braised
Cucumbers and Peas a la Crème; Raspberry Syllabub with Lemon Dessert Biscuits
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52
CLASS instructors have been teaching the Triangle how to make
biscuits since 2004. The popularity of their basic Southern Biscuits
class led us to develop this advanced, hands-on class. Learn how to
make four different types of biscuit dough with the cooking school staff.
Menu: Pimento Cheese Biscuits; Sweet Potato Biscuits with Shredded Pork;
Chicken & Dumplings; Fruit Cobbler with Vanilla Bean Ice Cream 10
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To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.
June
54
27 Thursday 12:00pm $35
Kids in the Kitchen: Summer Farmers Market Festival
Cooking School Staff
We explored the Farmers’ Market this weekend to find some of the
jewels of summer. Join the cooking school staff as we cook up the bounty
of nature in this hands-on class. Ages 11-14.
Menu: Watermelon Salad with Ginger Syrup and a splash of Lime; Summer
Vegetable Crudités with Vegetable Dip; Beef Sliders with Pimento Cheese; Peach Sorbet
c1306271200
29 Saturday 1:00pm $35
Beach Food
Marilyn Markel
Beach trips are a favorite annual passage. Marilyn, Cooking School
Manager, enjoys cooking fresh fish daily at the beach and plans ahead
to make the food prep easy. Join her as she demonstrates how she
spends a week eating at the beach.
Menu: Fish 3 Ways: with Tomato Confit, Seared and Slow Cooked; Cookies 3 Ways:
Blondies with Espresso Glaze; Peanut Butter Cookies; Lemon-Ginger Bars
c1306291300
30 Sunday 2:00pm $35
Downton Abbey: Upstairs
Roz Schwartz, Josh Hyden and
Cooking School Staff
Join Roz and Josh, both Wine Department associates and Downton
Abbey aficionados, as they discuss the show as well as present food
and wine from the era. Upstairs food will be presented, and keep an
eye out for next quarter when food from downstairs will be presented.
Get ready, Roz and Josh will be in costume and literally playing the parts.
Enjoy this interactive discussion while the cooking school staff
presents a portion of the menu.
Menu: Punch Romaine; Tomato Consommé; Poached Salmon with Cold Asparagus;
Chocolate Painted Éclairs c1306301400
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. 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 877-929-7133
or visit www.southernseason.com for more information.
CLASS CODES BASIC:
1
ADVANCED:
2
WINE:
3
FOR KIDS:
Pimento Cheese
Soufflé
Recipe courtesy of Marilyn Markel
This recipe will be featured in Wine and Promiscuous Food
on Thursday, May 16 at 6:00pm.
(Serves 8)
Ingredients:
- 5 Tbsp butter*
- 5 Tbsp flour*
- 1 tsp Dijon mustard*
- 1-½ cups milk
- 2 piquillo peppers, minced and blotted dry
- 5 egg yolks
- 6 egg whites
- 6 oz. finely grated sharp cheddar* cheese
- ¼-cup grated Parmesan* cheese
- salt* and pepper*
Instructions:
1. Melt butter in a 3-quart saucepan* then, stir in flour and mustard.
Cook 2 minutes, stirring. Using a wire whisk*, stir in the milk and
cook; whisking until mixture comes to a boil. Reduce hear and
simmer, stirring regularly, for 2 minutes before adding the peppers.
2.One by one, beat in the egg yolks, whisking well after each
addition. Turn off heat.
3.Stir the cheese into the sauce. Add salt and pepper as needed.
4.Thoroughly coat eight individual 6 oz ramekins* with butter.
Sprinkle the inside of the dish (bottom and sides) with
parmesan cheese. Set aside.
5.Whip egg whites with a pinch of salt until they form definite peaks.
6.Stir ¼ of the egg whites into the cheese mixture. Fold the
remaining whites in, just until you can no longer see white
streaks in the mixture.
7. Spoon soufflé evenly into the prepared dish(es) and bake in
a 325° for 25 to 35 minutes.
8.Remove soufflé from the oven and serve immediately.
*Find these great products in our store.
4
HANDS ON:
5
11
Summer Class Sneak Preview
July 20 Saturday 3:00pm $40
Jeni's Ice Cream
Jeni Britton Bauer
Jeni has been honing her ice cream making skills for more than 15 years
and is the author of The New York Times best selling cookbook,
Jeni's Splendid Ice Creams at Home. The book earned her a James
Beard Media Award, America's most coveted honor for authors.
In 2002, Jeni opened Jeni's Splendid Ice Creams in Columbus, Ohio's
North Market. She received rave reviews and continued experimenting
with new ingredients. Now a signature flavor, Queen City Cayenne was
recently featured on The Food Network’s program “The Best Thing I’ve
Ever Tasted.” Jeni, an advocate for small dairy farmers in Ohio,
is committed to using small, grass-fed dairy farms for her ice cream,
as well as bringing good dairy products to the community and helping
local farmers achieve their dreams. Jeni’s company has appeared in
Gourmet Magazine and Food and Wine magazine. Join Jeni for this
incredible journey into ice cream.c1307201500
July 21 Sunday 2:00pm $40
Elegant Summer Dinner Paired with Iron Gate Wines
Lucindy Willis and Debbie Stikeleather
Lucindy and Debbie team up for this gourmet food and wine pairing.
After retiring from NCSU, Lucindy served as chef and proprietor of Yancey
House Restaurant which twice received the Best Dish in NC Award,
the first woman to be so recognized for her locally-inspired dishes.
A WUNC-TV documentary on the restaurant revealed her close work
with area farmers and her own farming efforts in the restaurant gardens.
Since retiring from the restaurant Lucindy still enjoys gardening and
teaching cooking classes on an ongoing basis. Iron Gate Vineyards are
located in the Central Piedmont of North Carolina. Historically
known for producing brightleaf tobacco grown on small family farms,
they continue this tradition of farming the land. The sandy loam soil
of Northern Alamance County, along with carefully tended vines
and hand-harvested grapes, produce wines with unique aromas,
textures and flavors.
Menu: Shaved Summer Squash Salad served with a Parmesan Gougère; Pistou Soup;
Duck Meatballs with Caramelized Onions and Mushrooms; Pear and Honey-Lavender
Cheese Tart
c1307211400
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. 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 877-929-7133 toll free or visit www.southernseason.com
Special thanks to:
Cooking School is sponsored by:
THE
SIENA
H O T E L
201 S. Estes Drive, Chapel Hill, NC 27514
•
University Mall
•
www.southernseason.com
•
877-929-7133