0033 - Culinary Workshops

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

What you’ll gain

• Expert instruction: Learn directly from professional chefs with step-by-step guidance to perfect timeless Southern recipes.
• Flavor-packed recipes: Create unforgettable dishes such as Brunswick Stew, BBQ Chicken, Collard Greens, Cornbread, and Mac and Cheese.
• Culinary community: Cook alongside passionate food lovers and build connections that continue beyond the classroom.
• Practical skills for home: Take home techniques, tasting notes, and confidence to impress friends and family.
• Context that elevates your cooking: Understand the art, history, and regional roots that shaped Southern flavors

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Experience the joy of breadmaking in this hands-on class dedicated to three classic loaves that showcase tradition, texture, and technique. Under the guidance of our expert instructor, you’ll learn how to mix, knead, shape, and bake beautiful breads that fill your kitchen with irresistible aromas and flavor.

You’ll start with Kaiser Rolls, the golden, crusty rolls known for their distinctive star-shaped tops—perfect for sandwiches or enjoyed warm with butter. Next, you’ll dive into Caraway Rye, a hearty European-style bread with a complex flavor profile and signature aroma, ideal for deli-style sandwiches or pairing with soups. Finally, you’ll braid your own Challah, a soft, enriched bread with a glossy finish that’s as beautiful as it is delicious.

Along the way, you’ll explore essential breadmaking techniques—from working with yeast and understanding fermentation to shaping dough and mastering the perfect bake. Whether you’re new to baking or looking to refine your skills, this class offers the perfect blend of learning, creativity, and satisfaction.

What you’ll cook and learn

Our curriculum showcases hallmark Lowcountry recipes and regional ingredients known for their depth and comfort.

• Shrimp & Grits: Build bold flavor with slab bacon, grits, and Old Bay seasoning.
• Hoppin’ John: Work with Carolina Gold rice and black-eyed peas for a soulful staple.
• She Crab Soup: Learn traditional techniques using fresh crab meat and crab roe.

You’ll gain knife skills, sautéing and simmering fundamentals, and timing techniques—so every plate leaves the kitchen hot and delicious.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

In this interactive, hands-on cooking class, you’ll explore the art of both classic sweet and savory crêpes, guided by an expert instructor who will share authentic techniques and pro tips. Learn how to prepare perfectly thin crêpes, balance flavors, and craft beautiful presentations worthy of a Parisian café.

You’ll create three distinctive dishes:

• Crêpes Suzette – A timeless French dessert flambéed with orange, butter, and Grand Marnier for a dazzling finale.
• Ham & Mushroom Buckwheat Crêpes – A savory Breton-style galette filled with smoky ham, sautéed mushrooms, and melted cheese.
• Lemon Ricotta Crêpes – Light and refreshing, filled with creamy ricotta and bright lemon zest, finished with a touch of powdered sugar.

This class is perfect for home cooks of all levels looking to expand their culinary repertoire while enjoying a relaxed, social atmosphere. Come hungry and ready to whisk, flip, and savor your creations!

What you’ll gain

• Expert instruction: Learn directly from professional chefs with step-by-step guidance to perfect timeless Southern recipes.
• Flavor-packed recipes: Create unforgettable dishes such as Brunswick Stew, BBQ Chicken, Collard Greens, Cornbread, and Mac and Cheese.
• Culinary community: Cook alongside passionate food lovers and build connections that continue beyond the classroom.
• Practical skills for home: Take home techniques, tasting notes, and confidence to impress friends and family.
• Context that elevates your cooking: Understand the art, history, and regional roots that shaped Southern flavors

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Join us on a flavorful journey into Korean cuisine with our Korea II workshop! You'll master the art of Japchae, a delightful dish of stir-fried glass noodles and vegetables that evolved from a luxurious vegetable medley to a celebratory staple. We'll then delve into Korean Stir-Fried Pork Belly ("samgyeopsal"), a beloved, ancient staple enjoyed for its rich, layered flavor. Finally, explore the vibrant history and colorful presentation of Bibimbap, a customizable Korean rice bowl that combines diverse ingredients into a harmonious and iconic meal. Join us to create these celebrated Korean dishes and bring a taste of Korea to your kitchen!

Discover the depth and balance of Japanese comfort food in this hands-on cooking class designed for curious home cooks and food lovers alike. Guided by our chef, you’ll explore the foundations of umami—the essence of Japanese cuisine—while preparing four delicious dishes that highlight both tradition and creativity.

Begin by mastering Dashi, the delicate yet flavorful stock that forms the backbone of countless Japanese dishes. You’ll then use your freshly made dashi to craft a soothing bowl of Miso Soup, learning how to balance savory miso with tofu, seaweed, and scallions.

Next, turn up the heat with Okonomiyaki, Japan’s famous savory pancake layered with cabbage, pork or vegetables, and finished with tangy sauce. Finally, you’ll create a comforting bowl of Japanese Curry Udon, featuring thick wheat noodles enveloped in a rich, mildly spiced curry sauce.

Throughout the class, you’ll gain insight into essential Japanese ingredients, knife skills, and cooking techniques while enjoying the flavors, aromas, and artistry that define Japanese home cooking.

Come ready to cook, taste, and bring the warmth of Japan’s most beloved dishes to your own kitchen!

What you’ll cook and learn

Our curriculum showcases hallmark Lowcountry recipes and regional ingredients known for their depth and comfort.

• Shrimp & Grits: Build bold flavor with slab bacon, grits, and Old Bay seasoning.
• Hoppin’ John: Work with Carolina Gold rice and black-eyed peas for a soulful staple.
• She Crab Soup: Learn traditional techniques using fresh crab meat and crab roe.

You’ll gain knife skills, sautéing and simmering fundamentals, and timing techniques—so every plate leaves the kitchen hot and delicious.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Immerse yourself in the vibrant flavors of Mexico in this hands-on cooking class celebrating three beloved traditional dishes. Guided by our expert chef, you’ll learn the art of balancing spice, texture, and freshness—the heart of authentic Mexican cuisine.

You’ll begin with Pozole Verde, a fragrant hominy and chicken stew simmered in a bright green sauce of tomatillos, roasted chiles, and fresh herbs. Next, you’ll prepare Enchiladas Rojas con Chicken Tinga, featuring tender shredded chicken in a smoky chipotle-tomato sauce, wrapped in warm corn tortillas and finished with a rich red chile salsa. Finally, you’ll craft Sopes de Frijoles, handmade masa rounds topped with refried beans, crisp lettuce, crumbled cheese, and a drizzle of crema.

Throughout the class, you’ll gain hands-on experience with classic Mexican techniques—such as working with masa, roasting and blending salsas, and building layered flavors from scratch.

Come ready to cook, taste, and celebrate Mexico’s culinary heritage. Perfect for home cooks of all levels who love bold flavors and interactive kitchen fun!