Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Join Dawn Meyer in the kitchen and learn to make eggnog latte cupcakes with espresso buttercream, apple cider cupcakes with salted caramel cream, pecan pie cupcakes with whipped cream frosting, and peppermint mocha cupcakes with peppermint buttercream.

Lydia Gwin starts the season by infusing rum, simple syrup, honey, vinegar, and butter for great gift-giving, and then shows how to use these ingredients to create spectacular dishes and cocktails. This hands-on class will make blackberry-infused rum for a bourbon-blackberry sour, basil-infused simple syrup and pineapple vodka for a pineapple-basil smash, preserved lemons for roasted chicken with preserved lemons and kalamata olives, walnut and thyme-infused honey for mashed sweet potatoes, fennel and citrus-infused vinegar for a spinach-mandarin salad with almonds and fennel-citrus vinaigrette, plus rosemary and thyme-infused butter for a strawberry loaf.

We have pulled out all the stops for an exciting evening of cooking with bourbon. Enjoy a stunning menu of boulevardier cocktails, bourbon chicken liver toasts with fig jam, spinach salad with roasted sweet potatoes and bourbon vinaigrette, braised brisket with bourbon peach glaze, maple-bourbon green beans and shallots, plus chocolate bourbon cake.