Before the hustle bustle of the holidays is upon us, spend a relaxed evening in our kitchen as Beth Hoeltke prepares a gracious holiday meal. Enjoy cranberry-goat cheese crostini with bold cranberry-orange sauce, shaved Brussels sprouts salad with tart apples and dried cherries tossed in Dijon dressing, savory thyme and garlic rubbed roast pork tenderloin served with roasted Yukon gold and sweet potatoes with thyme, plus pumpkin soufflé with freshly ground nutmeg.

Seize the day and learn how to make fresh pasta with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, linguine with Alfredo sauce, spaghetti with bolognese, and hand-formed tortellini in amatriciana sauce.

The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.