Leave the State Fair rides to the kids, and have a seat at the counter with Lydia Gwin for the best part of the fair - the fare! Enjoy a relaxing evening with the ladies, as Lydia prepares vintage lemonade, a cotton candy bubbly cocktail, fried green tomatoes with tomato jam, deconstructed turkey leg served with street corn on the cob, plus funnel cake with lots of powdered sugar.

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.

Step into the kitchen and work side-by-side with the talented chef Jack MacMurray to create a stunning citrus herb baked sea bass served over creamed spinach with pearl couscous. This hands-on class will also make shrimp-avocado phyllo triangles with enchilada dipping sauce and manchego, blue crab and pappardelle with local tomatoes and grilled asparagus in dill cream sauce, plus Meyer lemon crème brûlée.