Cooking School at Southern Season

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OCTOBER 10/1 Sunday 2pm Free* BAKING 101: BISCUITS 5 3 Cooking School Staff 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! *Registration is limited and required. Free classes are not eligible for punches on club cards. Menu: Southern Buttermilk Biscuit; Cornmeal Cheddar and Chive Biscuit; Spiced Cranberry Compound Butter; Sausage Gravy; Applesauce cc1710011400 10/3 Tuesday 5pm $45 COOKING 101: SOUFFLÉS 5 3 Cooking School Staff 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 cc1710031700 10/4 Wednesday 5pm $45 COOKING 101: CRÊPES 5 3 Cooking School Staff 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 cc1710041700 10/7 Saturday 3pm $50 PIES PART II 5 3 Cooking School Staff 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 cc1710071500 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. Menu: A light snack will be served. noon 3pm cc1710081200 cc1710081500 10/9 Monday 5pm $45 PASTA DISHES FOR THE FALL 5 3 Cooking School Staff 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 cc1710091700 10/10 Tuesday 6pm $50 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 cc1710101800 10/11 Wednesday 5pm $50 ONE POT WONDERS 5 3 Cooking School Staff 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 cc1710111700 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. 4 To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
10/12 Thursday 6pm $50 GIRLS’ NIGHT OUT: NOLA STYLE 5 3 Cooking School Staff 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 10/14 Saturday 11am $50 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 cc1710141100 10/14 Saturday 4pm $50 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. cc1710141600 10/16 Monday 6pm $50 COOKING WITH BOURBON 3 Cooking School Staff 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 cc1710161800 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. 10/17 Tuesday 5pm $50 GROWN UP MAC & CHEESE 5 3 Cooking School Staff 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 cc1710171700 10/18 Wednesday 6pm $55 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 cc1710181800 CLASS KEYS: DEMONSTRATION HANDS-ON 5 WINE/BEER PAIRING3 SPECIAL DIET S 5
Page 1 and 2: OCTOBER - DECEMBER 2017 Featured Re
Page 3: Welcome to The Cooking School When
Page 7 and 8: OCTOBER 10/24 Tuesday 6pm $60 DINNE
Page 9 and 10: 11/1 Wednesday 5pm $50 PUMPKIN SPIC
Page 11 and 12: 11/15 Wednesday 5pm $50 MAKE AHEAD
Page 13 and 14: DECEMBER 12/3 Sunday 2pm $55 SUSHI
Page 15 and 16: DECEMBER 12/16 Saturday 4pm $50 MAR

Cooking School at Southern Season

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