Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will learn a variety of techniques and master marmalade-marinated short ribs with grilled romaine and radicchio dressed with mustard-orange vinaigrette, Tex-Mex grilled steak and multi-grain bowls with fresh corn and avocado, mint-marinated rib-eye steaks with quick pickled watermelon, skirt steak panzanella salad with tomato-basil balsamic dressing and shaved pecorino, plus honey-mustard Brussels sprouts skewers.

Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of rosés that will be paired with a stunning Provençal celebration meal created by Mickey Kitterman. Enjoy a beautiful le grand aïoli feast with plenty of aïoli made with freshly-dug garlic surrounded by a huge platter of fresh summer vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard-boiled eggs, along with a spectacular presentation of Provençal-style oven roasted leg of lamb with braised pommes de terre, plus tarte aux pignons.

With gardens bursting with berries, Cindy Higgerson, owner of Larder & Cupboard and a canning expert certified in Acidified Foods sponsored by the University of Missouri's Food Science Program, shares three delightful canning recipes, along with additional recipes and awesome serving ideas for cooking and using jams. Discover Cindy's secrets for canning perfect strawberry preserves, summer blackberry jam, pink moscato jelly, as she uses them to prepare blackberry gin cocktail, strawberry mint lemonade, spinach salad with blackberry vinaigrette, blackberry-ricotta shortbread tart, plus jelly and fresh cheese crostini.