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.

*Allergens - Dairy, Shellfish*

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

Imagine a relaxed, hands-on recreational cooking class focused on the magic of soufflés—those airy, elegant dishes that rise like clouds in the oven. The kitchen classroom feels lively and social: stainless-steel workstations, bowls of eggs and sugar, blocks of cheese, and trays of fruit waiting to be transformed. Aprons on, everyone gathers around as the instructor explains the basics of building a soufflé—whipping egg whites to soft peaks, folding gently to keep the mixture light, and preparing ramekins so the soufflés rise beautifully.

Frozen Fruit Soufflé (Sweet & Refreshing)

The class begins with something a little different: a frozen fruit soufflé. Instead of baking, this one sets in the freezer.
Participants blend ripe berries or mango with sugar and lemon juice, then fold the puree into a fluffy mixture of whipped cream and beaten egg whites. The mixture is spooned into paper-collared ramekins so it rises above the rim as it freezes. After chilling, it becomes light, mousse-like, and intensely fruity—served icy cold with a bright, refreshing flavor.

 Chocolate Soufflé (Classic Dessert)

Next comes the iconic chocolate soufflé, the moment everyone has been waiting for.
Melted dark chocolate is combined with butter and egg yolks to create a rich base. Then the class carefully folds in glossy whipped egg whites. The batter goes into buttered, sugared ramekins and into a hot oven. Soon the kitchen fills with the smell of chocolate as the soufflés puff up dramatically. When they come out, the tops crack slightly, revealing a soft, molten center.

Cheese Soufflé (Savory Finale)

Finally, the class turns to a cheese soufflé, proving that soufflés aren’t just for dessert.
Students start with a classic béchamel sauce (butter, flour, and milk), then stir in grated cheese such as Gruyère or sharp cheddar. Egg yolks enrich the mixture, and whipped egg whites give it lift. Baked until golden and tall, the soufflé emerges savory, airy, and slightly creamy inside. It’s served immediately, often with a simple green salad.

*Allergens - Dairy, Eggs, Gluten *

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

Unleash your inner chef and immerse yourself in the rich history and vibrant flavors of Indian cuisine. Over four immersive hours, you’ll prepare iconic dishes like pakoras, naan, flavorful curries, and aromatic pilaf, while exploring their fascinating histories and cultural significance.  This one-night class promises to leave you with skills, knowledge, and confidence that will transform the way you cook forever. Book your spot now to experience the flavors, techniques, and magic of authentic Indian cooking. Spaces are limited, so don’t wait!

*Allergens-Gluten, Dairy*

What you’ll cook and learn

Join us for a fun and flavorful hands-on cooking experience celebrating two beloved Mexican dishes! In this recreational cooking class, you’ll learn how to prepare Pescado a la Veracruzana, a vibrant Veracruz-style fish simmered with tomatoes, olives, capers, peppers, and aromatic herbs, alongside a comforting and delicious Mexican Tortilla Soup.

Our class is designed for cooks of all experience levels, with an emphasis on approachable techniques, fresh ingredients, and the joy of cooking together. You’ll discover tips for building layers of flavor, working with traditional Mexican ingredients, and creating dishes that are both beautiful and satisfying.

Come ready to cook, learn, taste, and have fun—and leave with new skills and recipes you’ll want to recreate at home!

What you’ll cook and learn

Join us for a flavorful culinary journey featuring two vibrant dishes: Chicken Tagine with Couscous and Shakshuka. This hands-on recreational cooking class will introduce you to the warm spices, aromatic herbs, and comforting flavors that define North African cuisine.

You’ll learn how to prepare tender, aromatic chicken tagine, served alongside fluffy couscous, while discovering the techniques behind a rich and flavorful shakshuka—eggs gently cooked in a spiced tomato and pepper sauce.

Designed for cooks of all experience levels, this class offers a relaxed and social way to build new culinary skills, explore global flavors, and enjoy a delicious meal together. Come ready to cook, learn, and savor the experience!

Discover the Authentic Dim Sum Experience

Dive into centuries of tradition and flavor!

Join us for a hands-on culinary adventure into the world of dim sum! In this fun and relaxed recreational cooking class, you’ll learn how to make two delicious favorites: pork dumpling pot stickers and steamed shiitake tofu dumplings.

We’ll explore the art of preparing flavorful fillings, working with dumpling wrappers, folding and shaping dumplings, and mastering both pan-frying and steaming techniques. You’ll discover how simple ingredients come together to create beautifully crafted dumplings with irresistible textures and flavors.

Perfect for cooks of all skill levels, this class is all about learning, sharing, and enjoying the process. Come ready to fold, sizzle, steam, and taste your way through these delicious dim sum classics—and leave with new techniques and recipes to recreate at home!

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

^{Bulgogo is a Korean dish of thinly-sliced, marinated beef that originated during the Goguryeo era (37 BCE-668CE). The name "bulgogi" translates to "fire meat."}

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.
• 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

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

Fire up your culinary skills in this fun, recreational steak night workshop designed for home cooks and food enthusiasts. In this interactive class, you'll learn essential techniques for preparing a steakhouse-inspired meal from start to finish.

Participants will:

• Master the art of grilling a flavorful hanger steak, including seasoning, temperature control, and achieving the perfect doneness.
• Learn how to pan-sear a New York strip steak with a beautifully caramelized crust while maintaining a juicy, tender interior.
• Prepare a rich, creamy homemade mac and cheese using classic techniques for a smooth, flavorful cheese sauce.
• Roast fresh okra to bring out its natural sweetness and create a crisp, delicious side dish.

Throughout the workshop, the instructor will demonstrate knife skills, food safety, seasoning principles, and timing strategies to help participants confidently coordinate a complete meal. Whether you're looking to improve your grilling skills or simply enjoy an evening of cooking and great food, this recreational class offers a relaxed, social environment where you'll prepare, taste, and enjoy a steakhouse-quality dinner.

Explore the rich, flavorful traditions of Filipino cooking in this special workshop! Discover how our immersive, hands-on culinary workshops bring the joy of cooking to life with expert-led instruction and state-of-the-art facilities. This is not your average cooking demo—it’s a true masterclass. Join us in small, interactive classes designed for personalized attention, where you’ll learn timeless techniques and create iconic dishes like Lumpia, and Chicken Adobo, all while uncovering the fascinating history and cultural roots behind these recipes. Whether you're a home chef looking to elevate your skills or a food enthusiast eager for a unique experience, our workshops provide the perfect mix of learning and fun.  Feel the heat of inspiration in our professional kitchen and walk away with skills to impress your family and friends. Curious? Book now and take the first step toward becoming a culinary artist!

*Allergens-Gluten, Shellfish, Soy and Seafood*

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

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 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

*Allergens - Gluten, Dairy, Eggs *

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

Is pasta just flour and water, or is it a centuries-old culinary art steeped in history and technique? This workshop dives deep into the secrets of creating the perfect pasta from scratch, blending hands-on skills with fascinating insights into its origins. You'll learn the fundamentals of pasta-making in a true masterclass-style experience. Guided by expert chefs in a state-of-the-art kitchen, this 2-hour, small-group workshop ensures you receive personalized guidance every step of the way. From shaping dough to exploring diverse pasta types, this isn’t just a demonstration; it’s an immersive learning experience. Plus, you'll leave with pro-level skills and a newfound appreciation for every noodle on your plate. Perfect for food enthusiasts and culinary explorers looking to elevate their home-cooking game. Book your class today and discover why pasta-making is an art as much as a skill!

*Allergens-Gluten*