THE MOREL COMPASS
Jack MacMurray has been following his intuition since the early 90s when foraging for the highly regarded morel mushroom. Join him in using the bounty for a hands-on class creating morel mushroom-pecan flan with crispy shallots, morel chestnut won tons with mushroom-soy glaze, chicken consommé with stuffed morels, grilled sirloin steaks with morel-red wine demiglace served with butternut purée and fried morels, plus chocolate-chocolate chip gooey butter cake.
Chef: Jack MacMurray, III
Class Type: Hands-On
Class Dates: Wed, Apr 21,
6:30 to 9 pm
Cost: $85 Per Person
DATE NIGHT FOR COUPLES: GREEK PHYLLO-SOPHY
Maria Sakellariou shares her philosophy on creating authentic Greek cuisine in a hands-on class designed for couples. Learn to make savory shrimp and crawfish cheesecake, Greek-style romaine spring salad with fresh herbs and red wine vinaigrette, classic moussaka with layers of eggplant and sweet potatoes and ground meat topped with fluffy béchamel, plus bogatsa - a traditional lemon custard enveloped in crispy phyllo pockets.
Chef: Maria Sakellariou
Class Type: Hands-On
Class Dates: Fri, Apr 23,
6:30 to 9 pm
Cost: $125 Per Couple
HEIR AND A PARENT: PIZZA WITH THE KID-DOUGH!
Spend a fun afternoon with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, zucchini parmesan crisps, kiddy sangria, and mixed berry crumb bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, at least 7 years of age, plus a parent.
Chef: Jess Schmidt
Class Type: Hands-On
Class Dates: Sun, Apr 25,
1 to 3:30 pm
Cost: $100 For Parent and Child