Date: Monday, Sept. 23 | Time: 6-8 p.m. | Cost: $65
Make your transition to cooler autumnal menus with this delicious brunch, perfect for entertaining! Enjoy Sweet Buttermilk Cornbread Muffins, Avocado, Mango and Pineapple Salad, Chicken and Green Chile Casserole, Corn Salad and Lime Bars. Chef Lisa shares her Southwestern culinary expertise with you!
Simple, Savory Seafood
Date: Wednesday, Sept. 25 | Time: 6-8 p.m. | Cost: $65
We are happy to welcome a new chef to our kitchen! Kathy Hunt, author of Fish Market (Running Press 2013), will be preparing an Amuse Bouche of Sardine Spread, Sauteed Ginger Garlic Shrimp and Broiled Seven Spice Salmon with Parmesan Polenta. Dessert will be a Carrot Layer Cake. Kathy will educate you on tips for buying, storing, cleaning and cooking seafood. Copies of her cookbook will be available for purchase. Great gift idea for seafood lovers!
NYC Comfort Food
Date: Monday, Sept. 30 | Time: 6-8 p.m. | Cost: $65
Beautiful and delicious recipes evoking autumn in New York will be prepared by Sara Gillespie. Classic Matzo Ball Soup will warm-up your palette, followed by a finger-licking good Brisket served with Noodle Kugel and Spinach. Dessert will be of course, cheesecake!
Beginnings & Endings
Date: Wednesday, Oct. 2 | Time: 6-8 p.m. | Cost: $65
Is your favorite part of dining out deciding between delicious appetizers and tantalizing desserts? This class, taught by Michele Uy, is the one for you! Enjoy table nibbles of Thyme Roasted Marcona Almonds, Marinated Olives and White Bean Dip with Pita Chips. Next, a wonderful sampling of Bruschette Al San Daniele, Roasted Mushroom Tart, Arugula Salad with Fresh Fig Vinaigrette, Curried Butternut Squash with Apple Soup, Gruyere Grilled Cheese and sweet treats of Pear and Cranberry Galette in Caramel Sauce and Spectacular Fresh Orange, Pistachio and Bittersweet Chocolate Biscotti.
Low Country Cooking
Date: Monday, Oct. 7 | Time: 6-8 p.m. | Cost: $65
Charleston, South Carolina classics will be explored with flair by Peter Fontaine. On the menu: She-Crab Soup, Chicken Pilau, Shrimp and Grits, Benne Brittle and Huguenot Torte. Rich and flavorful elements abound!
Portabello’s Fall Menu
Date: Wednesday, Oct. 9 | Time: 6-8 p.m. | Cost: $65
Brett Hulbert, executive chef of Kennett Square's Portabello Restaurant, will entice you with a bounty of wonderful local and seasonal produce with modern Italian flare. Roasted Beet Salad and his signature Mushroom Soup will be served. The main course will include mushrooms, ricotta cheese and Italian herbs conjured up as the best "Meatballs" ever! Dessert will feature ice cream from Michoacana, another homespun favorite. Learn "trade" secrets from the chef of this popular eatery!
Date: Monday, Oct. 21 | Time: 6-8 p.m. | Cost: $65
South American culinary flare presented by Peter Fontaine. On the menu will be delectable Fava Bean Tamales followed by a refreshing Ceviche. Your main course will be Feijoada, a hearty Brazilian Black Bean with Smoked Meats Stew, and for dessert, Alfajor (Dulce de Leche Cookie Sandwich).
Date: Wednesday, Oct. 23 | Time: 6-8 p.m. | Cost: $65
As a prelude to colder weather ahead, enjoy this savory fireside dinner menu. Learn to make Potato and Bacon Tartlets, Roasted Fennel Salad with Orange and Mint, Beef Carbonade (braised beef with onions and beer), Roasted Carrots and Parsnips with Rosemary and Chocolate Hazelnut Mousse. Lisa Brisch is your personal chef and host this evening.
Date: Monday, Oct. 28 | Time: 6-8 p.m. | Cost: $65
The emphasis of this class, taught by Sara Gillespie, is easy to make dishes with amazing flavors! Learn how to brine a Turkey Breast and serve it with a Savory Sausage and Water Chestnut Stuffing. Also, enjoy spectacular Roasted Brussels Sprouts with Pancetta and Balsamic Drizzle. Double your pleasure for dessert with Banana Toffee Pie and Pumpkin Ice Cream Pie.
Winter One Pot Meals
Date: Wednesday, Nov. 6 | Time: 6-8 p.m. | Cost: $65
Simple but flavorful suppers for families and friends made by Lisa Brisch. The sampling will include Sausage Risotto with Spinach and Tomatoes, Orzo with Chicken, Broccoli and Parsley-Mint Pesto, Pizza Stuffed Peppers with Sausage, Mushrooms and Green Olives and White Bean Salad with Arugula and Genova Tonno (Yellowfin tuna in olive oil).