As a matter of fact, Jeff Friesen proves that pot pies are the euphoria of comfort food with three exciting versions, plus old-fashioned blackberry cobbler. This hands-on class will create chicken-leek pot pie with oyster mushrooms and a flaky pie crust, smoked turkey pot pie with onions and carrots topped with buttermilk biscuits, and New Orleans crawfish hand pies with onions and bell peppers.

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of San Sebastián - a coastal city in Spain's Basque Country, as Lydia prepares Gilda pintxos - skewers of a guindilla pepper with a Cantabrian anchovy filet and a manzanilla olive, Spain's famous omelet, codfish in an well-known Basque pil pil sauce, manchego cheese and goat cheese-stuffed red piquillo peppers, plus the iconic burnt Basque cheesecake and Basque cider.

Explore the art of cannoli making from crispy shells to irresistible creamy fillings and crunchy garnishes. Join food and travel aficionado, chef Bob Colosimo of Eleven Eleven Mississippi, who loves to share his skills for Italian cuisine. This hands-on class will learn to form and fry vanilla and chocolate cannoli shells, and make an assortment of fillings starting with house made ricotta cheese with a variety of flavorings and additions including chocolate chips and citrus. Learn to pipe the filling into the cannoli ends and finish with your choice of garnishes from toasted chopped pistachios, candied orange, cherries, and lemon zest to mini chocolate chips.