Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.

When things go South, the Byrdes move to the Ozarks and interweave their lives with the cartel, money laundering and the Langmores. Rooted in our home state, this class pays tribute to the high stakes and hidden dangers as the effervescent Terri Jayne prepares smoked trout cakes with pickled red onion served atop asiago and pea risotto with citrus-dandelion pesto, watermelon-feta salad with chives and balsamic vinaigrette, silky cornbread-infused panna cotta with honey glaze and bourbon whipped cream topped with a crunchy cornmeal tuile, plus hibiscus-cherry noir mocktail.

A true sign of southern hospitality is a charming gentlemen willing to provide tantalizing southern dishes, starting with savory corn fritters with hot honey. Enjoy blackened mahi mahi with cornbread soufflé and fried crawfish tails all served with hot sauce “beurre blanc”, plus warm banana pudding with coffee-soaked pound cake.