Cooking School at Southern Season

OCTOBER - DECEMBER 2017 

Featured Recipe: 

BAKED CHICKEN BREAST 

WITH HERBED ROOT VEGETABLES 

on page 8

KIDS IN OCTOBER THE KITCHEN 

Our Kids in the Kitchen program is designed to teach children the joy and value 

of cooking and to provide an interactive learning experience that gives children 

the confidence and opportunity to develop a lifelong love for cooking. 

Appropriate for children ages 8-12 years old, 

unless otherwise noted. 

10/7 Saturday 11am Free* 

ALL-AMERICAN MEAL 5 

Cooking School Staff 

Kids enjoy getting in the kitchen and preparing foods 

that they like. Once they master these recipes in our 

kitchen, they will be able to recreate them at home for 

your family meals. 

*Registration is limited and required. Free classes are 

not eligible for punches on club cards. 

Menu: Crudite with Ranch Dip; Sloppy Joes; Baked Beans; 

Roasted Sweet Potatoes; Chocolate Chip Cookies; 

Vanilla Milkshake 

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10/28 Saturday 11am $40 

HARRY POTTER 5 


While Muggles may never get to live in the 

wizarding world, lets’s eat like we are! 

Menu: Cheesy Chive Scrambled Eggs; Herbed & Spiced 

Fried Sausage Patties; Knickerbocker Glory; Butterbeer; 

Acid Pops 

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PUMPKINS 5 


Only one-fifth of pumpkins grown each year are 

actually harvested for food. We forget that they are 

delicious. Let us show you how tasty they can be! 

Menu: Pumpkin Ravioli with Brown Butter and Toasted 

Hazelnuts; Pumpkin Zeppole (Doughnuts); Pumpkin 

Pie Popcorn 

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THANKSGIVING SIDES 5 


Let your kids help you get ready for your holiday meal. 

These are dishes that your child can prepare on their 

own with pride. 

Menu: Cherry and Cranberry Relish; Homemade Butter; 

Twice Baked Potatoes; Sautéed Green Beans; 

Applesauce; Chocolate Mousse 

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PARENTS AND KIDS IN THE KITCHEN: 

BÛCHE DE NOËL 5 

Gwen Cummings Maller 

The Bûche de Noël, also known as a Yule log, is a 

holiday symbol that dates back to 19th century France. 

Typically the sponge cake is rolled and frosted with 

chocolate buttercream to resemble a log and often 

decorated with meringue mushrooms. Guaranteed to 

be fun for kids and adults alike, this class is designed 

as a partners project. Note: Children are to be 

accompanied by an adult. Tickets are sold to 

each individual attending. 

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2 To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.

Welcome to The Cooking School 

When you attend a class at The Cooking School at Southern Season, you’ll not only enjoy a delicious and 

informative course, but you’ll also be joining a community of cooking enthusiasts. The Cooking School is 

honored to connect our students with chefs from around the corner and around the country, who share their 

favorite secrets, techniques, and recipes. In most of our classes, students (21 years and above) will be offered 

wine pairings carefully selected by our house sommelier. Also, after your class, you’ll get the opportunity to 

shop Southern Season with 10% off your entire purchase! See several classes you like? Join our Chef’s Club 

program. When you attend ten classes, you’ll receive $45 off your next course! See page 15 for our 

registration and attendance policies. Hands-on classes accommodate up to 16 people. 

KIDS IN THE KITCHEN CONTINUED 

12/21 Thursday 2pm $40 

ORNAMENTS FROM THE KITCHEN 5 


Kids are home from school and you have a to-do list 

a mile long. Let them spend a couple hours with us 

while you cross a couple items off your list. Ornaments 

made by your kids are the most cherished. Wait until 

you see what they make in our kitchen! 

Ornaments: Dried Citrus Ornaments, Applesauce and 

Cinnamon Stars, Popcorn and Cranberry Garland, 

Painted Salt Dough; Orange 

Clove Balls. 

Menu: A light snack will be provided. 

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12/22 Friday noon $40 

PARENTS AND KIDS IN THE KITCHEN: 

BAKING COOKIES 5 


You have family in town and the kids want to do 

something fun as it gets closer to Christmas. Come 

into our kitchen and make holiday treats together. 

This is a class for adults and kids to work together to 

make Candy Cane Cookies, No Bake Salted Caramel 

Macaroons, and Holiday Hugs and Truffles. Note: 

Children are to be accompanied by an adult. Tickets 

are sold to each individual attending. 

Menu: A light snack will be provided. 

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12/23 Saturday noon $40 

MAKING GIFTS 5 


Nothing is more appreciated during the holidays than 

the thought that goes into a handmade gift. In this 

class, kids will make presents for everyone on their 

list—including the dog! 

Gifts: Coffee Creamer; Dog Biscuits; Chocolate Dipped 

Pretzels; Apple with Caramel Sauce; Marshmallows. 

Menu: A light snack will be served. 

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12/27 Wednesday 2pm $40 

CUPCAKES 5 


The kids are still home and in need of entertainment. 

Bring them to our kitchen and we will make cupcakes 

together. 

Menu: Dirt Cup Cake; Ice Cream Cone Cake; Confetti Cake 

Balls; Lemon Drop Cakes 

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GINGERBREAD HOUSE 

DECORATING 5 

$45 per person 

Will your roof be thatched or covered in snow? 

Will it look like a log cabin or a cottage? Bring 

the whole family, your closest friend, or come 

alone and enjoy holiday music & a glass of wine 

while you thoughtfully consider where to put that 

candy cane. Make this your holiday tradition! 

We will provide you with a blank house and 

a large assortment of candy. 

A light snack will be served. For all ages. 

Saturday 11/25 

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Sunday 11/26 

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Monday 11/27 

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CLASS KEYS: DEMONSTRATION HANDS-ON 5 WINE/BEER PAIRING3 SPECIAL DIET S 

3

OCTOBER 

10/1 Sunday 2pm Free* 

BAKING 101: BISCUITS 5 3 


We’ll start with the classic Southern Buttermilk biscuit, 

then we’ll show off our skills with cornmeal and 

cheddar variations. And don’t forget what goes 

with a warm biscuit—butter, gravy, and applesauce! 



Menu: Southern Buttermilk Biscuit; Cornmeal Cheddar 

and Chive Biscuit; Spiced Cranberry Compound Butter; 

Sausage Gravy; Applesauce 

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10/3 Tuesday 5pm $45 

COOKING 101: SOUFFLÉS 5 3 


These light, airy, egg-based soufflés are so versatile 

that they can be savory or sweet, breakfast, lunch or 

dinner. Let our Cooking School staff show you that 

there’s much to celebrate with soufflés. 

Menu: Corn Soufflé with Mixed Greens and Champagne 

and Walnut Vinaigrette; Pimento Cheese Grits Soufflé; 

Pumpkin Soufflé with Whiskey Cream and Spicy Pecans 

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COOKING 101: CRÊPES 5 3 


Crêpes are back in style thanks to the food truck scene. 

Add them back to your entertaining and family meal 

preparations. These versatile pancakes are easily 

adapted to appetizer, breakfast, lunch and dinner plates. 

Menu: Roasted Pear and Brie Appetizer Crêpes; Breakfast 

Apple Butter Crêpes; Cornmeal Crêpe with Roasted 

Butternut Squash and Turkey Sausage; Pecan Pie Crêpe 

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10/7 Saturday 3pm $50 

PIES PART II 5 3 


In our first installment of this series, we covered quick 

and easy pies. This class will tackle three types of 

crust - crumb, sweet, and flaky. Each participant will 

have the opportunity to work on a lattice technique 

and take home their apple pie. Bring your sweet tooth! 

Menu: Chocolate Cream Pie; Lemon Curd Tart; Apple Pie 

with Lattice Crust 

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10/8 Sunday $55 

BASIC KNIFE SKILLS 5 3 

Brian Adornetto 

Learn basic slicing and chopping techniques, how to 

hold a knife properly, as well as how to care for and 

sharpen your knives in this wildly popular class. 

Feel free to bring your own chef’s knife or borrow 

one of ours. 


noon 

3pm 

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10/9 Monday 5pm $45 

PASTA DISHES FOR THE FALL 5 3 


Pasta is a satisfying comfort food during all seasons, 

but in the fall the recipes get heartier. Experience hand 

making ravioli with these recipes that include some 

stars of the fall produce section. 

Menu: Baked Butternut Squash Macaroni and Cheese; 

Fettuccine with Pancetta and Cauliflower; Pumpkin Ravioli 

with Brown Butter and Toasted Hazelnuts 

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BRITISH MEAT PIES 3 

Amanda Fisher 

In this meat pie class, Amanda, owner of Chapel Hill’s 

Blakemere Company, will take us on a trip back to 

Amanda’s homeland, England. Keep these recipes on 

hand for both family dinners and entertaining guests. 

Menu: Raised Chicken and Ham Party Pie; Deep Dish Steak 

and Stout Pie with Puff Pastry; Kentish Bacon and Apple 

Pie with Sage and Cider 

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ONE POT WONDERS 5 3 


One-pot meals are the saving grace for busy home 

cooks everywhere (and their dishwashers, too). A 

simple, no-nonsense weeknight meal to warm you 

up and satisfy the family’s appetites. 

Menu: Zucchini, Pancetta and Sun Dried Tomato Frittata; 

Chicken Enchilada Pot; Rice Pudding with Ginger and 

Cherries 

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BOOK YOUR PRIVATE PARTY IN THE COOKING SCHOOL! 

Our Cooking School is also available for private parties or company functions to allow you and your 

guests to explore your culinary imagination. Minimum group of twelve. Contact the Cooking School 

Manager at (919) 913-1241 today to start planning a fun event that is sure to be remembered by all. 



GIRLS’ NIGHT OUT: NOLA STYLE 5 3 


Grab your gal pals and come to our kitchen for a fun 

evening of cooking, eating, sipping drinks and great 

times with your friends as we celebrate the flavors 

of New Orleans. 

Menu: Hurricanes; Crawfish Phyllo Bites; Creole Deviled 

Eggs; Chicken Jambalaya; Beignets cc1710121800 


FOOD PHOTOGRAPHY II 5 3 

Stacey Sprenz 

An avid local food enthusiast, Stacey Sprenz has 

a passion for all things culinary as a commercial 

photographer and as a Brand Ambassador for 

Foggy Ridge Cider and Firsthand Foods. Bring your 

favorite equipment for shooting great food photos 

(smartphone, digital camera) and learn Stacey’s tips 

for lighting, styling, editing tips and working with 

software. A colorful light menu will be served for 

you to photograph and then enjoy. 

Menu: Blini Bar; Tomato Soup; Seasonal Parfait 

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MIXOLOGY 101: 

RUM AROUND THE WORLD 5 3 

Jordan Joseph 

Rum has undergone a revival and is no longer seen 

simply as the booze used to soak a fruitcake. With a 

wide range of styles and hues to choose from, 

introducing yourself to the drink can seem a bit 

daunting. Jordan will supply you with a few basics 

that should set you on your way with confidence. 

Menu: A light snack will be served with your 

handcrafted libations. 

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10/16 Monday 6pm $50 

COOKING WITH BOURBON 3 


Kim Calaway, Cooking School Manager, has three 

favorite ingredients to work with: brown butter, duck 

fat, and bourbon. This decadent menu has all three, 

with an emphasis on the bourbon! 

Menu: Bourbon Butterbeer; Kentucky Bourbon Caramel 

Duck Fat Party Mix; Whiskey Glazed Salmon with Roasted 

Sweet Potatoes and Broccoli Rice; Gingerbread Trifle with 

Bourbon Brown Butter Pastry Cream 

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OCTOBER 

Join us most Friday nights 

for an exclusive tasting in 

our wine department! 

$10+ PER PERSON 

Includes a variety of wines, 

and a light snack. 


GROWN UP MAC & CHEESE 5 3 


Macaroni and cheese is one of those dishes beloved 

by all Americans. It’s a nostalgia-inducing classic, 

the perfect compliment for everything from BBQ, to 

burgers, to pork chops. It compliments all walks of 

life - from the high chair, to the dormitory, to the family 

diner to the upscale restaurant. Get creative with these 

recipes so that there is always a reason for mac and 

cheese in your life. 

Menu: Parmesan with Roasted Garlic and Thyme 

Mushroom Mac; Blue Cheese with Caramelized Onions 

and Ham Mac; Fontina and Fire Roasted Tomato Mac; 

Baked Apples 

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AT HOME RESTAURANT SKILLS 3 

Lane Calaway 

Do you avoid recipes that contain the words: smoked, 

brûlée and sous vide? Lane Calaway from Soca in 

Raleigh will show you how to master these “chefy” 

techniques in your own kitchen. 

Menu: Bibb Salad with Radish, Herbs and Farmer’s Cheese 

and a Stabilized Chimichurri Vinaigrette; Duo of Duck: Sous 

Vide Duck Breast and Smoked Duck Leg with Roasted 

Carrots, Rice and Oat Porridge and Dino Kale with Duck 

Fat Hollandaise; Ginger Creme Brulee with Poached Pears 

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OCTOBER 


A SOUTHERN OKTOBERFEST 


Can you hear the oompah band mixed with a little 

banjo? Chef Brian, owner of Love at First Bite, has put 

together a Southern twist on some traditional German 

dishes. Enjoy the local beer pairings that we have put 

together for this celebration of fall. 

Menu: Obatzter (Cheese Spread); Southern Fried Pork 

Schnitzel; Homemade Spaetzle (Mac and Cheese Style); 

Chow Chow-style Sauerkraut; Riesling Sabayon; Black 

Forest Coffee 

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10/20 Friday 9am-2pm 

TERRA VITA: 

THE SUSTAINABLE CLASSROOM 3 

See www.terravitafest.com for schedule and registration. 


COOKBOOK: VEGAN CHOCOLATE 3 S 

Fran Costigan 

An internationally renowned cooking teacher and 

cookbook author, Fran was a pastry chef in both 

traditional and vegan restaurant kitchens before 

moving into teaching over 20 years ago. Every recipe 

in Vegan Chocolate: Unapologetically Luscious and 

Decadent Dairy-Free Desserts is unconditionally 

guaranteed to satisfy even the most ardent chocoholics! 

Even non-vegans will fall for these decadent treats. 

Menu: Chocolate Pudding Filled and Frosted Brooklyn 

Blackout Layer Cake; Ganache Glazed Gluten Free Brownie 

Bites; Chocolate Orange Sesame Truffles; Vanilla Bean 

Pastry Cream Shooters 

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10/22 Sunday 2pm $60 

FLAVORS OF THE TRIANGLE: ACME 

Chef Kevin Callaghan 

Amaze your taste buds with every bite of Chef Kevin’s 

“Fall in the South” menu with wine pairings that he 

has thoughtfully designed to make you say: 

“Wow!” Bring a friend for this afternoon of eating, 

entertainment and stories from cooking in LA to 

promote his new cookbook. 

Menu: Oyster & Corn Pie; Pan-Seared Duck Breast with 

Carolina Pear Chutney and Brussels Sprouts; Warm Brown 

3 3 

Sugar Pound Cake with Preserved Figs and Bourbon 

Whipped Cream 

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10/23 Monday 5pm $50 

MEATLESS MONDAY: 

CELEBRATING SQUASH 5 3 S 


Acorn, butternut, pumpkin, and spaghetti squash — just 

a few of the season’s delights — fill different culinary 

niches. Although they’re all typically picked within 

a month or so of each other in early fall and have 

similar flavor profiles, the optimal recipe can make 

all the difference. 

Menu: Stuffed Acorn with Mushrooms and Farro; Butternut 

Squash Mac & Cheese; Spaghetti Squash Parmesan Fritters; 

Maple Pumpkin Custard with Crystallized Ginger 

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TAKEOUT MAKEOVERS 3 

Breana Lai 

Breana, from Eating Well Magazine, is back. It’s a 

bustling time of year and you might find yourself 

craving takeout food to ease your chaotic life. Never 

fear, Breana is here to show us that you can recreate 

your favorites at home and reward your body with her 

healthy, filling, and crave-worthy dishes. 

Menu: Soy-Lime Baked Buffalo Wings; Dan Dan Noodles 

with Spinach and Walnuts; Oven-Fried Beef Taquitos; 

Chipotle Chicken Quinoa Bowls; Tres Leches Cake 

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Weathervane reflects our vision of 

Southern cuisine and commitment 

to service and hospitality. Our 

devoted staff and special setting has 

made our restaurant a Chapel Hill 

destination, conveniently located 

next to Southern Season. 

Join us today! 


OCTOBER 


DINNER PARTY FROM THE FALL 

FARMER’S MARKET 3 

Sheri Castle 

Most of us don’t know the seasons like the farmers do. 

Try visiting your local farmers’ market. Seasons have 

more meaning when you taste your way through them. 

Sheri’s menu celebrates the best the farms have to 

offer in October. 

Menu: Hakurei Turnip Soup with Smoked Trout and Bacon 

Butter; Pecan-Crusted Salmon with Tomato Jam; Mustard 

Seed Mashed Potatoes; Skillet Greens; Apple Crisp with 

Bourbon-Soaked Cherries 

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COOKBOOK: WHAT CAN I BRING? 3 

Elizabeth Heiskell 

Known as the Debutante Farmer, Elizabeth is a familiar 

face from the kitchen of the Today Show. Her new book 

What Can I Bring? is a southern woman’s answer to 

reaching out with food for every occasion. New babies, 

funerals, illnesses, and road trips are all occasions 

where food is a great companion. Come meet Elizabeth 

and hear her stories of growing up in Mississippi with 

her generations of wooden-spoon-wielding women. 

Menu: Blue Cheese Bacon Dip; White Bean and Kale Soup; 

Chicken Artichoke Casserole; Mississippi Mud Brownies 

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AUTUMN HARVEST DINNER 3 

Amanda Cushman 

When planning a menu around produce, selecting 

seasonal fruits and veggies is key. Farmers’ markets 

and grocery store shelves are bursting with the season’s 

finest this time of year. Amanda Cushman, author of 

Simple, Real Food, will show you how to put together 

this fabulous menu that celebrates the flavors 

of autumn. 

Menu: Roasted Carrot and Cauliflower Soup with Crispy 

Onions; Pork Tenderloin with Honey, Balsamic Rosemary 

Sauce; Lemon Rice with Baby Spinach; Pan Roasted 

Japanese Eggplant with Shallot Caper Sauce; Molten 

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BASIC CAKE DECORATING 5 3 

Rhonda Mullen 

Turn a simple cake into a treat worthy of a celebration 

by wielding a pastry bag with some buttercream 

frosting, piping techniques, and creative tips from 

Rhonda Mullen of Rhonda’s Cake Creations. 


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10/29 Sunday 2pm $50 

TAILGATING IN THE SOUTH: 

CAJUN STYLE 3 

Lucindy Willis 

Everyone has one dish — perhaps more than one — that 

they like to bring tailgating. Celebrate the 

joie de vivre atmosphere of the Cajun party with 

Lucindy Willis, owner of Terrapin Cove. 

Menu: Mini-Muffaletta with Homemade Tapenade; Chicken 

and Sausage Gumbo; Cajun Deviled Eggs with Andouille 

Sausage; Mississippi Mud Bars 

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10/30 Monday 6pm $50 

BOXCARR CHEESE 3 

Austin and Dani Genke 

The Genke family has Italian roots stretching from 

Sicily to the Piedmont. With a helping hand from 

their formaggiaia (Italian for female cheesemaker), 

Alessandra Trompeo, they take inspiration from small 

Italian farmstead cheesemaking. Their local milk is 

produced by two small family-owned dairies who raise 

their goats and cows with the greatest care and highest 

standards. Their dedication to family, hard work, and 

great food are the soul of Boxcarr Handmade Cheese, 

and they hope you’ll taste that in every bite. 

Menu: Salad: Beets, Candied Walnuts, Arugula, Sherry 

Vinaigrette - Featuring the Weanling Button; Pasta: 

Hand Rolled Ravioli featuring Campo with Sage, Brown 

Butter and Butternut Squash; Cheese Course: Cottonseed, 

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COOKING 101: SOUPS 5 3 


There’s a chill in the air so pull out the sweaters and 

stockpots and get your soup on! Move past the tomato 

and chicken noodle and add these delicious soups to 

your pot. Looking for something to take the chill off and 

satisfy your hunger? What could be a better way than 

with a steaming bowl of hearty soup? 

Menu: Creamy Tuscan Garlic Tortellini Soup; Hungarian 

Mushroom Soup; Apple and Celery Root with Fried 

Peanuts; Maple Roasted Pears with Crème Fraîche 

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After each class, you will receive a 

coupon worth 10% off your next 

in-store purchase! 


7

Featured Recipe: 

BAKED CHICKEN BREAST 

WITH HERBED ROOT VEGETABLES 

Makes 4 servings 

INGREDIENTS: 

2 split chicken breasts 

(about 3 lbs), skin on, bone in 

6 tbsp butter, room temperature 

4 tbsp whole grain mustard 

4 cloves of garlic, minced 

4 tbsp chives, minced 

2 tsp fresh rosemary, 

finely chopped 

1 tsp salt 

½ tsp black pepper 

¼ cup dry white wine 

1 lb Yukon gold potatoes, 

sliced into ½ in coins 

1 lb carrots, peeled and sliced 

into ½ in coins 

½ lb radishes, trim tops & roots 

1 tbsp canola oil 

DIRECTIONS: 

Preheat the oven to 275ºF. Remove the chicken from the refrigerator 

and allow it come to come close to room temperature. 

In a small bowl, stir together the butter, mustard, garlic, chives, 

rosemary, salt, and pepper. 

Pat the chicken dry on both sides with a clean paper towel. Smear half 

of the butter mixture over the chicken. If the meat is too cold, the butter 

will not stick. Place chicken in a casserole dish and pour wine around 

the bottom. 

Cover tightly with foil. Bake the chicken in the preheated oven for 

60 minutes. 

While the chicken is baking, prepare your vegetables. Toss your 

potatoes, carrots, and radishes with canola oil and sprinkle with salt 

and pepper. 

Prepare a baking sheet(s) with parchment paper. Spread vegetables in a 

single layer on one or two baking sheets making sure that the vegetables 

aren’t crowding one another (so they roast, rather than steam). 

After 60 minutes, remove the foil from the chicken, baste with the juices 

that have collected on the bottom, and raise the oven’s temperature to 

425ºF. Bake the chicken at 425ºF for 12 minutes uncovered, or until the 

skin is golden. Remove the chicken from the oven and let rest for 5-10 

minutes in the pan. 

While your meat is resting, roast the vegetables until fork-tender, 

about 15 minutes. 

Pull the meat from the bone and slice the breasts. Reserve the juices 

from the bottom of the casserole dish for serving. 

When the vegetables are fork-tender, remove them from the oven 

and toss with the remaining butter mixture. 

Serve the chicken, sliced and warm drizzled with the roasting 

juices, alongside the roasted vegetables. 



PUMPKIN SPICE & EVERYTHING NICE 5 3 


Big pumpkins aren’t just autumn decorations for your 

front porch. They are also delicious and nutritious so 

invite them into your kitchen! November is a good 

excuse for everything pumpkin in this hands-on class 

that features a variety of dishes with this tasty gourd. 

Menu: Curried Pumpkin Soup with Cranberry Orange 

Relish; Sausage, Spinach and Pumpkin Pie; Pumpkin 

Polenta with Roasted Balsamic Onions; Pumpkin 

Ricotta Zeppole Doughtnuts with Maple Cream 

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FLAVORS OF THE TRIANGLE: 

FEARRINGTON HOUSE 3 

Paula de Pano 

Fearrington Beverage Director, Paula de Pano, will 

help us get ready for the upcoming holidays by 

educating us on some of the finest champagne & 

sparkling wines to celebrate with your friends and 

family this holiday season. 

Menu: Light hors d’oeuvres will be served 

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11/3 Friday noon Free* 

LEARN AT LUNCH: 

SOUTHERN APPETIZERS 


Kim Calaway, Cooking School Manager, demonstrates 

her favorite family recipes for appetizers that are 

meant to impress and delight your guests during the 

upcoming holidays. This is a one hour class - wine 

will not be served. 



Menu: Black Eyed Pea Pâté; Southern Sin Deviled Potatoes; 

Cheddar Cornbread and Fried Green Tomato Slider; 

Roasted Vidalia Cheese Spread with Toast Points; 

Sweet Bacon Crackers; Mint Julep Gelée cc1711031200 

11/3 Friday 6pm $50 

SAKE 101 3 

Sara Guterbock 

What is sake? How is it made? How should it be 

served and enjoyed? In this class, we’ll discuss all this 

and more as we demystify this delectable beverage. 

Sara Guterbock is the Sake Educator from Mutual 

Distributing Company, and one of the first to be 

qualified as an International Sake Sommelier. Novices 

and enthusiasts alike will glean plenty of knowledge 

from this starter class, and those who have only 

experienced hot sake are highly encouraged to attend!! 

Menu: Light hors d’oeuvres will be served 

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NOVEMBER 


DISCOVER THE FLAVORS OF VERACRUZ 

Marcelo Villasuso 

The cuisine of Veracruz, located in the Gulf of Mexico, 

is a genuine melting pot of cultures. The three main 

influences are the ancient Olmec and Toltec 

civilizations; Moorish Mediterranean from Andalusia, 

Spain; and Afro-Caribbean. These dishes are well 

known for love of their native ingredients such as 

vanilla and chocolate. Seafood dishes from this 

region are sublime. Join Marcelo Villasuso and find 

delight in spicy, sweet and sour flavors. 

Menu: Traditional Rum-Peanut Cocktail; Chipotle and 

Orange Shrimp Tacos; Chilled Tomato and Orange Seafood 

Soup Garnished with Olive Oil and Avocado; Pickled Red 

Snapper with Fried Capers and Jalapeños; Almond Cookies 

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11/5 Sunday 3pm $50 

BITTERSWEET 3 

Kim Hammer 

Bittersweet is a downtown Raleigh coffee, dessert, and 

cocktail establishment where you can get bourbon with 

your pie, champagne with your cake, and Irish whiskey 

in your coffee. Kim and one of her talented barkeeps 

will visit our classroom to serve you some of their 

special seasonal desserts paired with inventive 

cocktails. Make your sweet tooth happy and have 

a seat for this class! 

Menu: Desserts: Bourbon Sweet Potato Pie with Bourbon 

Whipped Cream; “This S*#% is Bananas” (a Banana Rum 

Cheesecake with Pecans); Paired Cocktails: The 4am 

Pancake (Bourbon, Cream, Maple and Crude Coffee & 

Cocoa Bitters); The Medic (Unique Hot Toddy Recipe 

Made with Local Gin) 

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GREAT BRITISH BAKE 3 

Amanda Fisher 

Amanda will offer a tutorial on proper British baking 

to help you brush up your baking repertoire by 

demonstrating basic techniques which lend 

themselves to endless variations. 

Menu: Signature Challenge: Choux Puffs Filled with Brie 

and Cumberland Sauce; Technical Challenge: Rapid Puff 

Pastry Salmon Wellington; Showstopper: Victoria Sponge 

Layer Cake with Italian Buttercream and Fondant Flowers 

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NOVEMBER 


FLAVORS OF THE TRIANGLE: OAKLEAF 3 

Chef Brendan Cox 

Oakleaf, in Pittsboro, could be categorized as an 

establishment that you might save for special occasions 

but should also be considered for those who enjoy fresh, 

thoughtful food several days a week. Chef Brendan has 

put together an incredible holiday plate! 

Menu: Autumn Squash Soup with Rosemary and Apple; 

Brussels Sprouts with Pancetta and Balsamic Vinegar; 

Sweet Potato Rösti with Red Cabbage; Gnocchi with Brown 

Butter, Hazelnuts and Sage; Poached Pear with Vanilla 

and Cinnamon 

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FOGGY RIDGE CIDER 3 

Stacey Sprenz 

Vine vs. Tree. Are you a wine connoisseur looking to 

branch out (pun intended)? Here is your chance to 

acquire the knowledge of both grape and apple. Chetan 

Reddy, Southern Season’s Beverage Director and Stacey 

Sprenz, product spokesperson for Foggy Ridge will take 

you on a side by side comparison of wine and cider. 

Menu: Wine, cider, and a snack will be provided 

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11/10 Friday 6pm $65 

RIEDEL GLASSWARE 3 

Carol Beasley 

See and taste the difference the correct glass can make 

when enjoying your favorite wine. Carol Beasley will 

lead you through the tasting of four wines and how they 

are enhanced by Riedel glassware. Each attendee will 

receive a set of four Riedel glasses (a $60 value) to 

take home. 

Menu: A light snack will be served 

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GLUTEN FREE: PIZZA 5 3 S 

Jane O’Hara 

In this combination demo and hands-on class, Jane 

will show you her favorite way to make a crust that 

allows pizza to stay in your gluten free life. 

Menu: Pizza with your choice of toppings 

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11/12 Sunday 4pm $55 

COOKBOOK: THE ROYAL CHEF AT HOME 

Chef Darren McGrady 

He spent fifteen years cooking for kings, queens, and 

presidents preparing food to the highest standard to 

grace the royal table. Now, as a personal chef and 

caterer in private homes, he shares his knowledge, 

experience and meticulous attention to detail with 

recipes to suit every occasion. He has created a 

collection of easy and delicious menus that reach deep 

into American traditions and flavor, while reflecting a 

touch of palace elegance. 

Menu: Coming soon. Check our website for details. 

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11/13 Monday 6pm $60 

FLAVORS OF THE TRIANGLE: 

ALLEY TWENTY SIX 3 

Shannon Healy & Chef Carrie Schleiffer 

Alley Twenty Six, opened in 2012, has recently 

undergone a reincarnation. Guests will find a mix of 

libations that compliment the new food. Greg Cox, food 

critic for the News & Observer says: “Healy’s fans won’t 

be surprised that the blend he came up with goes 

down easy.” 

Menu: Slow Roasted Pork Belly with Alley Twenty Six 

Tonic, Bibb Lettuce, Pickled Cucumber and Jalapeno, 

Chipotle Mayo served with Pickled Rum Punch; Butternut 

Squash Soup,Spiced Jumbo Lump Crab, Coconut Milk, 

Lemongrass, Cilantro served with Coconut Gin & Tonic; 

Potato Crusted Fish, Brussels Sprouts, Cauliflower, Bacon, 

Mushroom Ginger Sauce served with Bourbon and Ginger 

with Maple and Bitter Mushroom Tincture; Sweet Spiced 

Braised Short Rib, Rosemary Sweet Potato Mash, Pecans, 

Braised Winter Greens served with a Cranberry Scotch 

Poinsettia with Rosemary; Liquid Dessert - Eggnog 

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EVERYTHING’S BETTER WITH PIE! 3 

Sheri Castle 

Sugar, Butter, Flour: The Waitress Pie Book, was 

recently released noting Sheri Castle as the recipe 

developer. Inspired by the movie—now a broadway play 

—these creative and delicious recipes will delight the 

imagination and amaze the taste buds. 

Menu: “Leeky” Roof Potato Pie; “My Husband’s a Jerk” 

Chicken Pot Pie; Twisted Kentucky Bourbon Pecan Pie; 

Candy Gold Apple Pie; In the Dark, Dark Triple Chocolate 

Truffle Pie 

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3 



MAKE AHEAD SIDES 5 3 


Life just doesn’t seem to be slowing down so that you 

can get ready for the holidays. Let us help you with 

these holiday dishes that can be done days ahead so 

you don’t find yourself standing on your feet for 48 

hours. No sacrifice in taste or impact. 

Menu: Rosemary and Pumpkin Dinner Rolls; Bourbon 

Spiked Sweet Potato Soup with Spicy Pecan Crumble; 

Cauliflower Gratin; Cranberry Poached Pears with 

Cinnamon Crème Fraîche 

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FLAVORS OF THE TRIANGLE: POSH NOSH 

Coleen Speaks 

Coleen Speaks’ Posh Nosh catering company is located 

in downtown Raleigh and will soon feature a cafe, bar, 

and event space. Coleen will show us some catering 

tricks of the trade and how to theme a menu 

for the holidays. 

Menu: Steen’s Eggnog; Bourbon Chicken Liver Pâté with 

Accoutrements; Dirty Rice Arancini with Remoulade Sauce; 

Turkey Gumbo; Sweet Potato Hand Pies cc1711161800 

3 

NOVEMBER 


WINTER IN CALIFORNIA WINE COUNTRY 

Ellen Clevenger-Firley and Chetan Reddy 

Winter can be a quiet time at most California wineries, 

making it ideal for more in-depth, intimate wine tasting 

tours. No need to buy a plane ticket; drive over to 

Southern Season to enjoy these Californian dishes made 

by Ellen Clevenger-Firley and wines brought to us by 

Chetan Reddy, Southern Season’s Beverage Director. 

Menu: Bruschetta with Black Mission Figs and Gorgonzola; 

Smoked Trout, Escarole and Celery Root Salad with Poppy 

Seed Dressing; Roast Pork Loin with Apple Brandy and 

Whole Grain Mustard; Roasted Root Vegetables with 

Balsamic Vinegar; Poached Pears with a Caramel Sauce 

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11/19 Sunday 2pm $50 

FALL BUDDHA BOWLS 3 


For the last year, Chef Lucindy has been perfecting the 

newest food trend, Buddha bowls—one-bowl meals filled 

with hearty veggies, beans, rice & quinoa, and topped 

with nuts and dressing. The key is in combining flavors 

and presenting a dressing or vinaigrette that ties 

them all together. 

Menu: Lentil Buddha Bowl (Fall Greens, Sweet Potatoes, 

Green Lentils); Autumn Buddha Bowl (Roasted Fall 

Veggies and Apple Cider Vinaigrette); Fall Panzanella Bowl 

(Panettone, Pancetta, and Brussels Sprouts with Rosemary- 

Honey Dressing); Spiced Sweet Tater Squares with Brown 

Sugar Glaze 

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3 

Special Events 

Weddings • Rehearsal Dinners • Meetings • Luncheons • Showers • Other Special Occasions 

Chapel Hill, NC | (919) 913-1221 | southernseason.com 


11

NOVEMBER/DECEMBER 

11/20 Monday 5pm $50 

MEATLESS MONDAY: 

PLANT-BASED MEALS 5 3 S 


A whole-food, plant-based diet is centered on whole, 

unrefined, or minimally refined plants, and is based 

on fruits, vegetables, tubers, whole grains, and legumes. 

It excludes or minimizes meat, dairy products, and 

eggs, as well as highly refined foods like bleached 

flour, refined sugar, and oil. 

Menu: Chickpea Fritters with Tamarind and Date Chutney; 

Tamari Glazed Tofu with Sautéed Watercress; Quinoa Pilaf 

with Toasted Pine Nuts, Tomatoes, and Curried Cauliflower; 

Crêpes with Cranberry Orange Filling 

and Mascarpone 

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FLORAL ARRANGING 101: 

HOLIDAY CENTERPIECE 5 3 

Floral Staff 

Attend this two-hour class and take home a centerpiece 

perfect for your Thanksgiving table. Learn the secrets 

of creating seasonal arrangements all year long. 

Menu: A light snack and a glass of wine will be served 

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11/25-27 Saturday-Monday $45 

GINGERBREAD HOUSE DECORATING 5 3 


For All Ages 

Will your roof be thatched or covered in snow? 

Will it look like a log cabin or a cottage? Bring the 

whole family, your closest friend, or come alone and 

enjoy holiday music and a glass of wine while you 

thoughtfully consider where to put that candy cane. 

Make this your holiday tradition! We will provide you 

with a blank house and a large assortment of candy. 

Menu: A light snack will be provided 

noon Saturday 

3pm Saturday 

1pm Sunday 

4pm Sunday 

5pm Monday 

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GRITS AREN’T JUST FOR BREAKFAST 5 3 

Cherisse Byers 

Tuck into a meal that showcases grits, in all their 

forms, for lunch, dinner, and dessert with Cherisse. 

Menu: Beef Grillades with Charred Jalapeño Grits; Shrimp 

Étouffée with Garlic Cheddar Grits; Polenta Cake with 

Apple Compote 

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GOURMET GIFTS 5 3 

Katie Coleman 

Foodies love gifts from the kitchen! After all, receiving 

a gift made with love means it’s just a little more 

special. Katie from Durham Spirits is sharing her 

recipes for presents that you can make at home. 

Try this out in our kitchen and then go home and 

make enough for everyone you know! 

Menu: Spiced Pecans; Pimento Cheese Biscuits; Spicy 

Beer and Bacon Brittle; Salted Bourbon Caramels; 

Homemade Mostarda with Herbed Crackers; 

Homemade Sriracha 

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WICKED WEED EVENT 3 

Spend an evening with staff from Wicked Weed 

Brewing to learn about the styles and brewing 

techniques that they use to produce their wild and 

sour ales. We will taste 5-6 unique wild/sour ales that 

demonstrate the vast array of aromas and flavor profiles 

throughout this style of beer. This class is intended to 

be an introduction to wild and sour ales and a casual 

space where all questions are encouraged. 

Menu: A snack will be served 

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12/1 Friday noon $30 

LEARN AT LUNCH: 

HOLIDAY BRUNCH IDEAS 


Company is in town and gathering at your house for 

a late morning meal. Don’t know what to serve them? 

Try this menu from Katie Coleman, owner of 

Durham Spirits. This is a one-hour class. No wine will 

be served but is available by the glass at our wine bar. 

Menu: Potato and Kale Frittata; European Cheese 

Blintz with Cranberry Cointreau; Jeweled Scones 

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GLUTEN FREE: HOLIDAY COOKIES 5 3 S 

Jane O’Hara 

If the holidays bring you down because gluten is all 

around you, come meet Jane! She has more than a few 

delicious solutions. Bring your favorite holiday cookies 

back into your life with Jane’s recipes. 

Menu: Linzer Cookies; Russian Tea Cakes; Peppermint 

Candy Cane Cookies; Sugar Cookies; Gingerbread 

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DECEMBER 

12/3 Sunday 2pm $55 

SUSHI 5 3 

Masa Tsujimura 

Born in a fishing village in western Japan, Masa has 

over 35 years of experience in sushi preparation and 

has trained dozens of sushi chefs throughout his career. 

He opened the popular Waraji Restaurant in Raleigh 

in 1997. Ready your chopsticks and try your hand at 

sushi preparation with the help from a local master. 

Menu: California Roll; Tuna Roll; Cucumber Hand Roll 

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Ask to join at your next class 

and receive a club card. 

Attend 10 classes and 

receive $45 off your 

next class! 


PLANT-BASED APPETIZERS 5 3 S 

Susan Hearn 

Susan Hearn, owner of Satisfy Your Soul, is in our 

kitchen to show you some tasty plant-based appetizer 

recipes to share with your guests and keep you on 

track during the holiday season. 

Menu: Vegetarian Brown Rice Sushi Rolls with Housemade 

Teriyaki Sauce; Stuffed Peppadew Peppers with 

Balsamic Reduction and Arugula Salad; Roasted Tomato 

Soup Shooters with Herb Crusted Asparagus; Black and 

Blue Baby Bellas with Cajun Butter and Blue Cheese; 

Individual Chocolate Beet Cakes with Chocolate 

Avocado Ganache and Fresh Raspberries 

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HANUKKAH 3 

Emma Laperruque 

Hanukkah is the Jewish eight-day, wintertime “festival 

of lights” that commemorates the oil miracle and is 

celebrated with a nightly menorah lighting, special 

prayers, and fried foods. Emma, food writer and baker 

at Scratch Bakery in Durham, is here to share some 

of her family recipes. 

Menu: Chicken Liver Mousses with Challah Crostini; Parsnip 

Latkes with Horseradish-Apple Chutney; Spatchcock Roast 

Chicken with Parsley Salad; Sufganiyot with Jelly 

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HOLIDAY TAMALES 3 

Sandra Gutierrez 

Packages of sweet or savory corn dough stuffed with 

meats and vegetables and wrapped in corn husks, 

tamales are a memorable part of the holiday feast, 

and the making of them a celebrated tradition in 

the Mexican American home. Sandra, award-winning 

cookbook author, returns to our kitchen to share her 

family stories and techniques to assemble a variety 

of tamales. 

Menu: Sweet Corn Tamales; Chipilin Tamales (Flower 

Buds); Guatemalan Pork and Recado Tamales in Chuchitos; 

Ponche (Hot Mulled Fruit Punch with Rum) 

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LUNCH WITH FRIENDS 5 3 

Cherisse Byers 

You just can’t fit another holiday party on your calendar, 

but your girlfriends want to do a quick get-together. 

How about a simple yet elegant lunch with the gals? 

Cherisse has put together this easy menu that is 

elegant and impressive. 

Menu: French Lentil and Vegetable Soup; Croque 

Monsieur; Pear Salad; Chocolate Éclairs 

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13

DECEMBER 


AN EVENING IN ROMA 5 3 


The culture of The Eternal City (Rome) is well known 

for its family traditions that almost always focus on 

food. Mealtime is never a lonely affair. Gather together 

and share this family-style meal. 

Menu: Spaghetti Carbonara; Veal Saltimbocca; Garlic 

Roasted Green Beans with Radicchio; Anise Cookies 

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HOLIDAY BRUNCH: GLUTEN FREE 5 3 S 

Lane Calaway 

With so many food options, brunch can be an enjoyable 

meal anytime of the year. A gluten free holiday version 

is even more fun. Lane will share recipes that you will 

want to make for your next weekend get-together. 

Menu: Morning Sweet Potatoes; Ratatouille with Baked 

Eggs; Sausage and Rice Casserole; Stuffed Baked 

Apples; Truffles 

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MIXOLOGY 101: TOUR OF FRANCE 5 3 

Jordan Joseph 

Bring out the best! Jordan is here to inform and inspire 

with a tour of France and how to dress up your bar with 

Calvados, Cognac, cider, and more! 

Menu: A light snack will be provided with your hand 

crafted libations 

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12/10 Sunday 2pm $55 

A CHRISTMAS DINNER TO REMEMBER 3 


Holiday meals always have a special place in our hearts. 

The dining table is where the love and laughter is 

fueled by the food that you so thoughtfully put together. 

Lucindy Willis, from Terrapin Cove, shares a menu that 

was assembled with care. 

Menu: NC Best Winning Crab Cakes with Lemon Aïoli; 

Holiday Shared Salad with Butternut Squash, Pomegranate, 

and Candied Walnuts with Apple Cider Vinaigrette; Chicken 

Clemenceau (with Mushrooms, Onions, and Potatoes); 

Lemon Curd Ice Cream with Almond Madeleines 

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12/11 Monday 5pm $50 

GIZMO HOLIDAY BEER 5 3 

Kevin Sokolski 

Local brewery Gizmo’s Kevin Sokolski is joining us in 

our kitchen to chat about the holiday lineup of beers 

that Gizmo has to offer. We will cook with them and 

enjoy the pairings. 

Menu: Beer and Cheddar Soup; Beer Braised Pork Belly 

and White Bean Chili; Beer Braised Brussels Sprouts with 

Dried Cherries and Pistachios; Peppermint Stiletto 

Stout Float 

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CLASSIC FRENCH RECIPES 

FROM THE LE CREUSET COOKBOOK 3 

Sheri Castle 

One of Sheri’s latest projects has been the writing 

and editing of recipes for the most recent Le Creuset 

cookbook. You asked for it! Sheri is back to talk about 

these recipes & more using classic French cookware. 

Menu: Garlic and Herb Gougères; Coarse Country Pâté 

with Toasted Bread, Pickled Vegetables, and Mustard; 

Steak Diane; Potatoes Dauphinoise; Chocolate Pot 

de Crème 

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UGLY HOLIDAY SWEATER PARTY 5 3 


Everyone loves an ugly holiday sweater party! Add 

The Chipmunks holiday music and throw in some 

recipes from decades gone by and your cheeks will 

hurt from smiling so much. Don’t you dare show 

up without an outrageous holiday top! 

Menu: Spiked Holiday Punch; Clam Dip; Salmon Mousse 

with Crostini; Watergate Salad; Grape Jelly Meatballs; 

Chicken à la King; Strawberry Pretzel Salad 

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FRENCH BISTRO 3 

Ellen Clevenger-Firley 

Take a break from the holiday bustle and treat yourself 

and a friend to a relaxing class with soul satisfying 

food. Have a seat and enjoy the warmth of our kitchen. 

Menu: Hot Mulled Wine; Warm Camembert with Wild 

Mushroom Fricassee; Simple French Herb Salad with 

Vinaigrette; Marseille Shrimp Stew with Rouille on Toast; 

French Apple Tart with Ice Cream 

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12/15 Friday 6pm-8pm open house $25 

JINGLE & MINGLE 3 

Store Staff 

Take a few minutes to stop by our holiday open house. 

Chetan Reddy, Southern Season’s Beverage Director 

will offer a sample of holiday bubbly and Liz Cooper 

will be pouring selections from Fess Parker Wines. 

The cooking school will offer some of their favorite 

holiday appetizers. As you leave, don’t forget to pick 

up any last minute gifts you might need! 

Menu: Bubbly and Appetizers 

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DECEMBER 


MARZIPAN 5 3 


Almond paste and marzipan are almond and sugar 

confections that are used in several holiday desserts 

around the world. In this class, you will learn how to 

make it from scratch, mold it into fruit shapes, and 

bake with it. 

Menu: Homemade Marzipan; Cherry Marzipan 

Streusel Cake; Molding and Painting Holiday Fruit 

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12/17 Sunday 3pm $45 

HOLIDAY CANDY 5 3 


Do you have fond memories of the holiday candies 

your grandmother used to make? Need homemade 

gifts for your favorite sweet tooth? Join us for a fun 

afternoon of candy making! 

Menu: Cream Cheese Mints; Apple Cider Caramels; 

Pralines; Candy Cane Fudge; Chocolate Raspberry Truffles 

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12/18 Monday 5pm $50 

EASY HOLIDAY APPS 5 3 


It’s the season where friends tend to drop by just to 

say “Hey”. Katie will show you some easy appetizers 

that you can quickly assemble to share with your 

(unexpected) guests. 

Menu: Apple and Blue Cheese Rarebit; Mushroom and 

Gruyère Tartlets; Spanish Meatballs; Proscuitto Wrapped 

Shrimp; Holiday Peppermint Tartlets cc1712181700 

12/19 Tuesday 5pm Free* 

DECORATING COOKIES 5 3 


Do you have gingerbread men and decorated sugar 

cookies on your holiday baking list? Let us give you a 

head start! Everyone will take home a dozen cookies to 

share with family and friends. This class is for teens 14 

& up and adults. 



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BLUE CHRISTMAS WITH ELVIS 5 3 


We are breaking out the Elvis Christmas music and 

celebrating with some of his favorite foods. Wear 

your finest blue clothing and we will shake, rattle, and 

roll while you prepare your meal. It will be a Blue 

Christmas in our classroom without you! 

Menu: Peanut Butter Bacon Bites; Fried Chicken Cutlets 

with Mashed Potatoes and Gravy with Black Eyed Peas and 

Greens; Banana Pudding with Peanut Butter Pastry Cream 

and Bacon Crumbles 

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NEW YEAR’S EVE PARTY 3 


Get ready to start the New Year off in grand fashion! 

Amanda will share her ideas for making your holiday 

guests feel special while ringing in the New Year. 

Menu: Frisee Salad with Lardons and Warm Chevre; Lamb 

Chops with Red Wine Balsamic Glaze; Risotto with Wild 

Mushroom and Pecorino; Roasted Carrots with Currants 

and Pine Nuts; Ginger Creme Brulee cc1712281800 

OUR REGISTRATION AND ATTENDANCE POLICIES 

We understand that life happens and emergencies do occur. However, we hope you understand our 

commitment to all of our students and the preparation that goes into creating a successful class. For 

this reason, we ask that if you are unable to attend a class, you must notify us 48 hours in advance of the 

scheduled class time to receive a refund or credit towards another class. Within 48 hours of a class, all 

cancellations are non-refundable. If you cannot attend a scheduled class, we encourage you to send 

someone in your place. In this case, please call ahead and notify us of the participant change. 

On the other hand, if for any reason Southern Season needs to cancel or reschedule a class, you will be 

notified 24 hours prior to the class and given the option of attending the rescheduled class, credit for another 

class, or a full refund. We reserve the right to cancel classes due to chef illness or insufficient enrollment and 

will give you at least 24 hours of notice if this is the case. If we cancel a class due to inclement weather, 

we will notify you as soon as that decision is made and fully refund your registration. If the class is 

held, there will be no refunds due to the weather. 


15

Since its creation in 1975, Southern Season 

has been known for the breadth and quality 

of its gourmet food, wine, housewares, 

cookware, and more. Our store is a food 

lover’s paradise with exciting and innovative 

products from vendors local to international. 

Southern Season is also home to the 

Weathervane Restaurant and Patio and The 

Cooking School at Southern Season. 

Our famous cooking school has helped 

thousands of home cooks reach 

new levels of culinary skill. 

VISIT US TODAY! 

Chapel Hill, North Carolina 

University Place 

201 S. Estes Drive 

Chapel Hill, NC 27514 

Questions for the Cooking School? 

Call (919) 929-7133 or visit 

southernseason.com/cooking-school 

Support for chef accommodations provided by: 

THE 

S IENA 

H O T E L

Cooking School at Southern Season

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