The Next Course – Food & Wine Pairing Classes

The Next Course is a tasting class of 3-5 recipes each week with an optional wine pairing, hosted in our beautiful event space on Historic Main Street. You will observe as our chef shares new and different ways to use our oils and & vinegars, as well as helpful recipe hints. You get the recipes to take home as well as a small gift of our products and a discount to shop in the store afterwards.

Class costs start at $50 per person and the optional wine pairing is $20. Reservations are required 48 hours in advance. To reserve your seat, call 435.649.1400. Payment required 48 hours in advance.

Plans change? No problem, just let us know 48 hours before class so we can make changes and offer a full refund. Cancellations within the 48 hour window will be refunded at 50%.

Maximum number of students per class is 8, minimum number is 6 for proper social distancing.

Fall 2021 Demonstration Class Series

October 2: Harvest Fest

• Wild Mushroom Salad with Prosciutto
• Cauliflower and Brussels Sprout Gratin
• Roasted Root Vegetables with Gremolata
• Pan Roasted Pork Chop with Sautéed Pears, Apples and Potatoes
• Apple & Blackberry Polenta Cobbler

October 16: Fall Comfort Foods

• Onion Soup with Mushrooms and Sage
• Roasted Chicken with Sweet Potato, Apple and Caramelized Onion
• Hasselback Pumpkin with Sage and Walnuts
• Short Rib Pot Pie
• Pecan Tartlets

Class starts at 1pm and will last for approximately 2 hours. Cost is $50 per person + $20 for optional wine pairing. 100% refund if canceled 48 hours in advance.

December 3: Holiday Party Appetizers

• Smoky Carrot Dip with Seven Spice Crackers
• Creamy Ginger Cranberry Crostini
• Crab Stuffed Deviled Eggs
• Pomegranite Glazed Confit Wings
• Brown Butter & Cinnamon Apple Bites

Summer 2021 Demonstration Class Series

May 22: Make Ahead Camping Meals

Mexican Breakfast Skillet

Shrimp Scampi Appetizer

Cast Iron BBQ Chicken Pizza

Campfire Moroccan Steak & Veggie Kebabs with Couscous

Toasted Strawberry Shortcake Skillet with Peanut Butter & Chocolate Whipped Cream

June 4: Summer Party Appetizers

Gingered Butter Tomato Bruschetta

Arugula, Watermelon Feta Salad

Grilled Vegetable Torte

Brown Butter Chargrilled Curry Prawns

Buttermilk Berry Cakes with Homemade Vanilla Espresso Ice Cream

June 25: South of France

Crusty Baguette with a Trio of Spreads

Panisse with Citrus Dipping Sauce

Tourte de Blettes Salée

Seared Tuna a la Nicoise

Plum Tarte Tatin with Vanilla, Lavender & Honey

July 9: Cookout Favorites

Grilled Bruschetta: Charred Corn, Heirloom Tomato, Lemon Caper Parsley Pesto

Grilled Peach Arugula Salad: Orzo, Goat Cheese, & Lime Vinaigrette

Grilled Cherry Glazed Pork Chops with Fresh Cherry Chutney

Baby Potato Skewers with Charmoula

Buttermilk Shortcakes with Balsamic Berries and Elderflower Whipped Cream

July 23: Fresh from the Farmers Market

Grilled Peach & Goat Cheese Flatbread

Farmer’s Market Roasted Carrots with Swiss Chard Herb Jam

Roasted Vegetable Enchiladas with Homemade Enchilada Sauce

Harissa Roasted Stuffed Summer Squash

Stone Fruit Galette with Buckwheat Crust

August 13: Tuscany

Pancetta all’aceto with Grilled Polenta

Rosemary Infused Cannellini Ravioli with Ossobuco Ragu

Simple Tuscan Kale Salad

Porchetta Style Chicken

Saffron Semifreddi Cake

 

Spring 2021 Demonstration Class Series

March 11: Provence

• Ratatouille
• Niçoise Salad
• Artichoke Barigoule – Artichoke Ragout
• Provençal Roast Chicken
• Pear Tarte Tatin with Vanilla, Lavender & Honey

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $20. Reservation required 48 hours in advance.

March 18: Meat Free for Spring

• French Spring Soup
• Roasted Vegetable Acini di Pepe Salad with Mini Mozzarella, Basil Pesto and Pine Nuts
• Spring Vegetable Butter Lettuce Tacos with mint chevre ricotta, chives and lemon
• Brussels Sprout, Sweet Potato and Balsamic Pizza
• Raspberry Ricotta Cake

March 25: Fresh Spring Flavors

• Smashed Pea and Mint Bruschetta with Chèvre Ricotta
• Shrimp and Artichoke Linguini with Basil
• Kale Citrus Salad
• Pan Seared Salmon with Charmoula
• Olive Oil, Blood Orange and Lemon Curd Tart

Fall 2020 Demonstration Class Series

October 2: Fall Comfort Foods

• Roasted Butternut Squash and Sage Soup with Bacon
• Individual Shephard’s Pies
• Spicy Chicken & Pumpkin Tagine
• Apple Pecan Roasted Brussels Sprouts with Sausage
• Spiced Apple Tarte Tatin

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

October 16: Wild Game

• Citrus-Cured Trout with Meyer Lemon Vinaigrette
• Pistachio Crusted Quail with Green Peppercorn
• Juniper Rubbed Bison Flank Steak with Chimichurri
• Tagliatelle with Wild Boar Ragout
• Gingerbread Bread Pudding with Warm Bourbon Sauce

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

November 20: Thanksgiving Leftovers

• Garlic Mashed Potato Croquettes with Spinach
• Smoky Roasted Turkey Posole
• Blood Orange Roasted Vegetable & Brown Butter Ricotta Flatbread
• Green Bean & Carrot Tempura with Spicy Miso Sesame Dipping Sauce
• Sweet Potato Flan

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

Summer 2020 Demonstration Class Series

June 19: Make Ahead Camping Meals

• Wild Blueberry Coconut Almond Granola / Trail Mix
• Raspberry Orange Ricotta French Toast
• Cast Iron BBQ Chicken Pizza
• Hobo Dinner – Sausage, potatoes and mixed veggies
• Cast Iron Apple Cobbler

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 3: Grilling with Marinades and Rubs

• Korean BBQ Wings
• Chimichurri Flank Steak
• Jamaican Jerk Chicken
• Harissa Roasted Summer Vegetables
• Honey Ginger Balsamic Marinated Grilled Fruit with Local Creamery Ice Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 10: Cuisine of Sicily

• Arancini
• Caponata
• Pasta Con Le Sarde
• Chicken Marsala
• Cassatelle

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 17: Provence

• Ratatouille
• Provençal/Niçoise Salad
• Artichoke Barigoule – Artichoke Ragout
• Provençal Lamb Stew with Olives
• Melon Tarte Tatin with Vanilla, Lavender & Honey

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 24: Viva Espana

• Patatas Bravas
• Gazpacho
• Pisto
• Alabodigas
• Paella Valencia
• Crema Catalana

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 31: Fresh from the Farmers Market

• Lemon Honey Ricotta Crostini with Cherry Thyme Relish
• Peach Gazpacho
• Heirloom Tomato and Eggplant Tart with Basil
• Zucchini Fritters
• Berry Crumble

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 7: Either Utah Local

• Cheesy Mushroom & Onion Tarts
• Brown Butter Utah Trout with Cinnamon Pear Arugula Salad
• Coffee Rubbed Bison with Whiskey Sauce & Honey Roasted Carrots
• Molten Chocolate Cherry Cake

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 14: Meat Free Meals

• Grilled Veggie Packed Flatbreads
• Rich Summer Tomato Corn Soup with Pesto Puff Pastry Twists
• Curried Couscous Chickpea and Eggplant Stuffed Peppers
• Spiced Crispy Cauliflower Tacos with Spicy Sweet “Crema”
• Strawberry Rhubarb Crisp

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 21: Steak House Favorites

• Wedge Salad with Blue Cheese & Balsamic Glaze
• Tenderloin Au Poivre
• Parmesan Truffle Potatoes
• Sticky Sriracha Brussels Sprouts
• Decadent Vanilla Crème Brulee

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

September 4: Easy Weeknight Meals

• White Bean and Sausage Stew with Greens
• Shallot Thyme Chicken Quarters with Bacon Potatoes & Croutons
• Pasta Carbonara with Spinach
• Provençal Halibut with Fingerling Potatoes
• Grilled Pineapple and Toasted Coconut A la Mode

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

Winter 2019 / 2020 Demonstration Class Series

February 5: All About Chocolate

• White Chocolate and Pomegranate Baba Ghannouj
• Spinach, Pear and Almond Salad with Chocolate Balsamic Vinaigrette
• Charred Cauliflower and Shishido Peppers with Chocolate Picada Sauce
• Mole Chicken Wings
• Chocolate Buttermilk Snack Cakes

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 13: Cooking for 2

• Truffled Scallop Appetizer with Celery Purée
• Citrus & Fennel Salad
• Skillet Pork Chops
• Oven Polenta with Roasted Mushrooms
• Crème Brûlée

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 20: Mardi Gras

• Crab Cakes with Remoulade
• Crawfish Étouffée
• Chicken and Andouille Jambalaya
• Cornmeal Okra Fritters
• Bananas Foster”ish”

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 27: Comfort Food Elevated

• Grilled Cheese & Tomato Soup
• Chicken & Dumplings
• Meat Loaf and Mashed Potatoes
• Warm Caramel Apple Pie with Maple Balsamic Drizzled Vanilla Bean Ice Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 5: Kid Food for Adults

• PB&J – Brie, Prosciutto & Apple Pomegranate Compote Crostini with Toasted Hazelnuts
• Hot Dogs –Turkey Sausages with Korean Sweet & Spicy Slaw, Sriracha Ketchup and Honey Ginger Mustard
• Fish Sticks – Turkish Spiced Panko Salmon with Harissa Dipping Sauce
• Pizza – Cast Iron Pizza with Gorgonzola, Apples, Fennel, Sausage & Arugula
• Grilled Cheese – White Raspberry Mascarpone, Chocolate Ganache & Pistachio Grilled Cheese Bite on Brioche

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 12: Regional Italian – Piemonte

• Bagna Cauda (Garlic and Anchovy Dipping Sauce)
• Tajarin Pasta with Grana Padano, Butter and Sage
• Peperoni all’Acciuga (Roasted Peppers with Salsa Verde)
• Brasato al Barolo on Creamy Polenta (Beef Braised In Red Wine)
• Torta di Nocciole (Hazelnut Cake)

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 19: Meat Free Meals

• French Spring Soup
• Roasted Vegetable Acini di Pepe Salad with Mini Mozzarella, Basil Pesto and Pine Nuts
• Spring Vegetable Butter Lettuce Tacos with mint chevre ricotta, chives and lemon
• Brussels Sprout, Sweet Potato and Balsamic Pizza
• Raspberry Ricotta Cake

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 26: Southern Home Cooking

• Southern Shrimp and Grits
• Virginia Brunswick Stew
• Chicken Fried Steak and Red Eye Gravy
• Southern Skillet Cornbread
• Chess Pie

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

 

2019 Demonstration Class Series

January 3: LIGHTEN UP… PALEO FOR WINTER

• • • • Curried Cauliflower Rice and Kale Soup
      • Sausage Stuffed Acorn Squash
      • Instant Pot Short Ribs with Turnip and Parsnip Puree
      • Apple Vinegar Glazed Chicken with Moroccan Cauliflower Rice
      • Chocolate Hazelnut Tartelettes (Gluten Free, Paleo, Sugar Free, Vegan and actually good)

  Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 10: GAME DAY FAVORITES

• • • • Asian Style Wings
      • Beef Sliders with Balsamic Onions
      • Pulled Pork Nachos (Homemade Guacamole, Homemade Salsa)
      • Salted Caramel Brownies

January 23: Mediterranean Diet

• Lemon Balsamic Greek Salad with Chicken
• Seared Flank Steak with Balsamic-Mint Fig Salsa
• Grilled Shrimp with Roasted Tomato Pesto and Feta
• Raspberry Cream Pies (Paleo, Vegan, Grain Free, Dairy Free)

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 7: Homemade Pastas and Sauces

• Homemade Pasta Dough
• Classic Pesto (and a couple easy variations)
• Never Buy Marinara Again (It takes less time to make it!)
• All Day Bolognese
• Wild Mushroom Ravioli
• Spinach Ricotta Tortellini

February 21: Meatless Meals

• Vegan Caesar Salad
• Cauliflower and Goat Cheese Souffle
• Vegan Lentil Walnut Loaf with Vegan Gravy
• Vegan Mushroom Pot Pie
• Chocolate Hazelnut Tartelets

February 28: Mardi Gras

• Crab Cakes with Remoulade
• Crawfish Etouffee
• Chicken and Andouille Jambalaya
• Cornmeal Okra Fritters
• A Fun Take on Bananas Foster

March 7: After Ski Snacks

• Traditional Cheese Fondue with Homemade Pretzel Bites
• Wild Game Beef Stew
• Brown Butter and Truffle Macaroni and Cheese
• S’more Chocolate Mousse

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 21: Champagne Brunch

• • • Almond Paste Scones with Cherry Balsamic Icing
    • Chipotle Crab Cake Eggs Benedict
    • Glazed Pink Peppercorn Bacon
    • Cinnamon Orange Waffles with Vanilla Espresso Syrup
    • Sweet Apple Vinegar and Fresh Herb Egg Salad Tartines
    • Wild Blueberry, Coconut, Almond Granola

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15.

March 28: Paleo Favorites

• • Tuna Bacon Avocado Salad with Arugula
  • Turmeric Roasted Sweet Potatoes with Tahini Parsley Drizzle
  • Nom Nom Paleo Inspired Korean Short Ribs
  • Roasted Swordfish with Lemon Dill Caper Aioli
  • Chocolate Orange Paleo “Cheesecake”

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15.

April 4: Asian Made Easy

• Caramelized Pork Belly and Cucumber Skewers
• Spicy Chicken Lettuce Wraps
• Shrimp and Vegetable Summer Rolls
• Chicken Lemongrass Bahn Mi Bowls
• Sweet Miso Soy Eggplant Noodles

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15.

May 25: Make Ahead Camping Meals

• Blueberry Peach French Toast
• Turkey Meatball Caprese Sliders
• Campfire Spinach Avocado Dip
• Chimichurri Flank Steak & Vegetables with loaded potatoes
• Mixed Berry Cast Iron Cobbler

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

June 8: Summer Garden Party

• Watermelon Caprese Skewers
• Parmesan Tuiles with Heirloom Tomato Salad
• Mini Lobster BLT
• Chickpea & Avocado Salad Finger Sandwiches
• Easy Summer Steak Bites
• Fresh Berry Champagne Sabayon

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

June 29: Picnic Essentials

• Traditional Chickpea Hummus
• Greek Salad
• Lamb Meatballs with Pomegranate Greek Yogurt Dipping Sauce
• Chicken Souvlaki
• Peachy Olive Oil Cake

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 5: Up Your BBQ Game

• Regional BBQ Sauce Trio with Ribs & Brisket
• Tri-color potato salad
• Sweet Corn Fritters
• Kale & Broccoli Slaw
• Very Cherry Mini Pies

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 12: Paris Bistro

• Leek & Mushroom Tart
• Warm goat cheese and Mesclun Salad
• Steamed Mussels with fennel & leeks
• Strip Steak Frites with Bearnaise
• Raspberry Millefeuille

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 19: Farmers Market Finds

• Peach Gazpacho
• Heirloom Tomato Crostini with Cucumber Dill Spread
• Zucchini and Carrot Fritters
• Zucchini Pasta with Shrimp and Arugula Pesto
• Blueberry Nectarine Crisp with Blueberry Whipped Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 25 & 26: Regional Italian… Veneto

• Baccala mantecato (salt cod spread) on polenta
• Risi e bisi – Venetian style risotto
• Bignoli en salsa – Savory spaghetti style pasta
• Gamberi all busara – simmered shrimp in tomato & garlic sauce
• Espresso vinegar spiked Tiramisu

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 9: Cool Food / Hot Days

• Summer Strawberry Gazpacho
• Ahi Poke Buddha Bowl
• Cold Sesame Cucumber Noodles with Spiced Chicken
• Crunchy Vegetable Hummus Wraps
• Yogurt Sorbet Sandwiches

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 16: Utah Sourced Meal

• Wild Mushroom Tartlets
• Pecan Crusted Brown Butter Utah Trout with Cinnamon Pear Arugula Salad
• Coffee Rubbed Bison with Whiskey Sauce and Honey Roasted Carrots
• Molten Cherry Chocolate Cakes with Park City Creamery Ice Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 23: Easy Weeknight Meal

• Nicoise Style Steak and Arugula Salad
• Rosemary, Lemon and Lavender: Baked Chicken & Potatoes
• Seared Ahi with Blackberry Ginger Miso & Dukkah Glaze & Sesame Sautéed Bok Choy
• Chipotle Spinach and Mushroom Enchiladas
• Puff Pastry Hand Pies with Countless Flavored Vinegar & Fresh Fruit Combinations

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 31: A Night in Morocco

• Zaalouk with Toasted Naan
• Citrus Walnut Salad with Carrot and Cucumber
• Vegetable Tagine with Chermoula
• Olive and Preserved Lemon Braised Moroccan Chicken with Harissa Spiced Couscous
• Orange Scented Olive Oil Cake with Ras El Hanout

September 14: Harvest Small Bites

• Sweet & Spicy Mixed Nuts
• Butternut Squash Crostini with Ricotta and Sweet Onion Jam
• Chicken and Fig Roulade
• Chimichurri Steak Kabob with Sweet Potato
• Maple Ginger Cake with Brown Sugar Creme

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

September 15: Private Event

September 21: Octoberfest

• Mini Pretzel Bites with Spicy Beer Mustard
• Celery, Apple, Watercress Salad with Radish and Cranberry Pear Vinaigrette
• Bratwurst with Apple Vinegar Braised Red Cabbage
• Schweinebraten (Beer and Balsamic Glazed Pork Loin)
• Easy Apple Cranberry Strudel

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

October 5: Game Day Favorites

• Sweet and Spicy Nut and Popcorn Party Mix
• Buffalo Cauliflower Bites
• Asian Style Wings
• Sliders with Balsamic Onions
• Salted Caramel Brownie Footballs

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

October 9: Private Corporate Event

November 9: Meat Free Meals

• Fennel, Celery and Pomegranate Salad
• Vegan Mushroom Pot Pie
• Vegetarian Mole Tostada
• Caramel Apple Crumble with Infused Whipped Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

November 21 & 23: Thanksgiving Sides

• Shaved Brussels Sprout and Cauliflower Salad with Cranberry, Pear & Blood Orange Vinaigrette
• Melted Leek and Truffle Potato Gratin with Gravenstein Apple Balsamic
• Fried Sage & Brown Butter Hasselback Sweet Potatoes
• Orange & Blackberry Ginger Whole Cranberry Sauce
• Cranberry Pear Galette with Walnut Streusel

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

HOLIDAY 2019 Classes

December 7: All About Pie

• Flakey vs. Mealy
• All Butter Pie Dough with Apple Pear Crumble
• Pate Sucre Lemon Curd Tart
• Double Crust Chicken Pot Pie
• Frozen Maple Cream Pie with Cookie Crumb Crust

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 13: Holiday Appetizers

• Chevre Ricotta & Cranberry Crostini
• Mango Crab Curry Salad in Wonton Cups
• Hazelnut & Gruyere Gougères
• Sausage Stuffed Mushrooms
• Cinnamon Pear Tartlets with Infused Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 20: European Market Christmas

• France: Tarte Flambee
• Spain: Open Faced Crab Empanadas
• Italy: Spaghetti al Cartoccio
• England: Bite Sized Beef Wellington
• Germany: Gingerbread Christmas Cookies

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 27: New Year’s Day Feast

• Spicy Grilled Shrimp Skewers with Cowboy Caviar (Black Eyed Peas)
• Collard Green Salad with Shaved Parmesan and Mustardy Citrus Vinaigrette
• Pork Tenderloin with Balsamic Braised Figs and Grapes
• Warm French Lentils with Turnips and Parsnip
• Almond Bundt Cake with Spiced Pears and Pomegranate

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 3: Paleo Favorites

• Tuna Bacon Avocado Salad with Arugula
• Turmeric Roasted Sweet Potatoes with Tahini Parsley Drizzle
• Nom Nom Paleo Inspired Korean Short Ribs
• Roasted Pacific Cod with Lemon Dill Caper Aioli
• Chocolate Orange Paleo “Cheesecake”

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 10: Mexican Street Food

• Mushroom & Black Bean Mole Quesadilla
• Carne Asada Taco with Guacamole
• Chile Verde Pork Empanada
• Elotes
• Churros with Chocolate & Caramel

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

 

 

 

2018 Classes

August 25: FARMERS MARKET FINDS

• Peach Gazpacho
• Heirloom Tomato Crostini with Creamy Cucumber Dill Spread
• Carrot and Zucchini Fritters
• Zucchini Pasta with Shrimp & Arugula Pesto
• Housemade Ricotta Honey

August 30: STEAKHOUSE SIDES

• Strawberry Wedge Salad
• Beef Carpaccio with Arugula
• Creamy Potato Leek Gratin
• Crispy Zucchini with Lemon Basil Aioli
• Banana Cream Cheese Mousse

October 13: GAME DAY MUNCHIES

• • • • Buffalo Cauliflower
      • Cheese Steak Flatbread
      • Asian Style Wings
      • Beef Sliders
      • Beer Pretzel Caramel Brownies

  Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

September 29: MEATLESS MONDAY (ON SATURDAY)

• • • • Butternut Squash Ravioli with Sage Cream
      • Fennel, Celery & Pomegranate Salad
      • Sweet Potato 3 Bean Vegan Chili
      • Root Vegetable Tarte Tatin
      • Fresh Fig Clafoutis with Infused Whipped Cream

  Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

September 8: A NIGHT IN HAVANA

• • • • Cuban Sofrito with Tostones
      • Ropa Vieja
      • Slow Roasted Pork Shoulder with Citrus Mojo Sauce
      • Cuban Black Beans
      • Pecan Butter Tarts

  Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

September 29: MEATLESS MONDAY (ON SATURDAY)

• • • • Butternut Squash Ravioli with Sage Cream
      • Fennel, Celery & Pomegranate Salad
      • Sweet Potato 3 Bean Vegan Chili
      • Root Vegetable Tarte Tatin
      • Fresh Fig Clafoutis with Infused Whipped Cream

• November 15: THANKSGIVING SIDES

  • • • • Shaved Brussels Sprouts and Cauliflower Salad
        • Leek & Potato Gratin
        • Hasselback Sweet Potatoes
        • Cranberry Blood Orange Cranberry Relish

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

  November 29: SEASONAL APPETIZERS & SMALL BITES

  • • • • Sweet and Spicy Mixed Nuts
        • Chimichurri Steak Kabob with Sweet Potato
        • Wild Mushroom Puff Pastry
        • Smoky and Spicy Tandoori Chicken Skewers with Cucumber Mint Riata
        • Chocolate Peppermint Cheesecake Bite

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

  December 6: ITALIAN CHRISTMAS FEAST 

  • • • • Cioppino
        • Create an Antipasto Platter
        • Stuffed Turkey Breast Roulade

    Spinach & Ricotta Cannelloni Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

  December 13: APRES SKI  

  • • • • Meatballs with a Fig Compote
        • Traditional Cheese Fondue with Pretzel Bites
        • Wild Game Beef Stew
        • Brown Butter & Truffle Mac & Cheese
        • S’more Chocolate Mousse

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

  December 20: VEGETARIAN HOLIDAY

  • • • • Harvest Root Vegetable and Quinoa Salad
        • Hasselback Butternut Squash with Walnut Miso Glaze
        • Cauliflower and Goat Cheese Souffle
        • Vegan Mushroom Pot Pie
        • Baby Bûche de Noël Cookies

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

  December 27: FESTIVE FINGER FOODS

  Smoked Utah Trout Crostini with Dill Crème Fraiche and Spicy Radish

• Kale and Crimini Tartlettes
• Butternut Squash Crostini with House Made Ricotta and Sweet Onion Jam
• Truffle Polenta Squares with Herb Rubbed Tenderloin and Tarragon Aioli
• Easy Lavender Shortbread Cookies

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.