Tallow not only adds a rich flavor to dishes, it has a high smoke point and is nutrient rich, making it a great addition to any kitchen. This hands-on class with Mickey Kitterman will learn the values of beef tallow as they create tallow and garlic and herb-grilled vegetable salad, crispy tallow French fries, tallow basted burger on a very soft tallow roll, plus apple pie with tallow crust and crumble.

Dawn Meyer shares some of her favorite one-and-done meals that are created for one pot or cast iron skillet or Dutch oven or baking dish or bowl -- simple recipes loaded with flavor, and easy on the cleanup. Enjoy chicken thighs with spiced couscous and carrots, bacon and egg strata with fontina and Swiss chard, sautéed halibut in coconut-curry sauce with bananas and peanuts, "shortcut" baked rigatoni with spicy Italian sausage, simple peasant bread baked in a mixing bowl, plus chocolate-chocolate chip brownies.

Jeff Friesen is giving everyone plenty of time to roll out of bed, throw on a pair of sunglasses and arrive in time for a delicious cure to a late night. This hands-on class will create sangria citrus-fruit salad with berries and grapes and rosé, buttermilk biscuits and gravy with homemade breakfast sausage, red chile chilaquiles with roasted chicken, savory bread pudding with crispy roasted mushrooms and sun-dried tomatoes and goat cheese, plus a Corpse Reviver No. 2 gin cocktail with Lillet Blanc and Cointreau.