Southern Season Cooking School Winter Schedule

JANUARY - MARCH 2019

Featured Class:

Flavors of the Triangle: Acme Chef Kevin of Acme Food & Beverage Co. Locally sourced Southern Cuisine (p. 6)

MASTER THE ELEMENTS:

SALTFAT ACIDHEAT SERIES

1/6 Sunday 2pm $60 MASTER THE ELEMENT: SALT

Instructor: Stefanie Prokopiou

The secret behind that zing! When used properly salt helps enhance flavors of other ingredients, minimizes bitterness, brightens aromas, and heightens our experience of eating.

Menu: Caesar Salad; Dashi Short Ribs; Garlicky Green Beans and Buttermilk Chocolate Pudding with Salted Caramel

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1/13 Sunday 2pm $60 MASTER THE ELEMENT: FAT

Instructor: Stefanie Prokopiou

While there are many varieties and sources of fat, they all have 3 distinct roles in the kitchen: used as the main ingredient, as a cooking medium, or for flavor.

Menu: Green Goddess Green Salad; Chicken Confit; Poached Root Veggies; Scalloped Potatoes; Almond Cardamom Tea Cake

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The four basic factors that determine how good your food will taste, these four great elements are the essentials to cooking consistently delicious food. As you discover the secrets to salt, fat, acid, and heat inspired by the award winning book by Samin Nosrat you too can cook anything.

Four Part Series. Jan 6th-27th, Sundays.

Take all four or pick your favorites.

Purchase separately or buy all 4 for $200 If registering for the series be sure to use the “Whole Series” code: CC1901060000

1/20 Sunday 2pm $60 MASTER THE ELEMENT: ACID

Instructor: Stefanie Prokopiou

An integral part of making your mouth water, acids are essential in balancing out every part of an eating experience.

Menu: Roasted Radicchio Tart; Roasted Buttermilk Chicken with Herb Salsa; Lemon Asparagus; Pavlovas with Citrus Circles.

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1/27 Sunday 2pm $60 MASTER THE ELEMENT: HEAT

Instructor: Stefanie Prokopiou

Humans are the only species on Earth who cook their food.

Unlike all the other elements heat is flavorless and intangible, yet its effects are quantifiable and bring about transformation to anything that is exposed to it.

Menu: Spanish White Bean Antipasto Salad; Scratch Made Focaccia Topped with Roasted Vegetables and Poached Egg in Spicy Tomato Sauce; Grilled Steak; Crème Brûlée

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register more information, visit SOUTHERNSEASON.COM call 919-929-7133.

ToTo register oror getget more information, visit SOUTHERNSEASON.COM or callor 877-929-7133 toll-free.

Welcome to the Cooking School When you attend a class at the Cooking School at Southern Season, you’ll not only enjoy a delicious and informative course, but you’ll also be joining a community of cooking enthusiasts.

The Cooking School is honored to connect our guests with chefs from around the corner and around the country, who share their favorite secrets, techniques, and recipes.

In most of our classes, guests (21 years and above) will be offered wine pairings carefully selected by our house sommelier.

JANUARY

CLASS KEYS: DEMONSTRATION

1/3 Thursday 5:30pm $50

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HANDS-ON

5

WINE PAIRING

3

SPECIAL DIET S

1/12 Saturday 5pm $55

EASY PALEO MEALS

ITALIAN CLASSICS

Menu: Crustless Seasonal Frittata; Lemon-Tahini Kale and Carrot Salad; Spiced Pork Loin with Roasted Root Vegetables; Chocolate Almond Dessert Cups (GF, DF)

Menu: Shrimp Scampi; Caesar Salad; Steak PizzaIiola; Olive Oil Cake

Instructor: Leslie Chartier

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1/5 Saturday 5

pm

$60

NEW IDEAS WITH PUFF PASTRY AND PHYLLO

Instructor: Chef Lucindy Willis

Menu: Asparagus-Boursin Phyllo; Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans; Italian Roast Pork & White Bean Pot Pie; Baklava

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pm

$60

WINTER WARMERS

Instructor: Chef Amanda Fisher With the cold weather we all turn to delicious stews and casseroles with yummy comfort food desserts to warm up those chilly winter days.

Menu: Chestnut Soup with Sippets; Chicken Sauté with Bacon Wrapped Dates and Herb Polenta; Hachis Parmentier (Posh Shepherd’s Pie) with a Rösti Potato Crust; Bourbon Apple and Winter Fruit Crisp with Clotted Cream.

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pm

$60

AN EVENING IN MOROCCO

Instructor: Chef Amanda Cushman Menu: Pork Kebabs with Chermoula Dipping Sauce; Chicken Tagine with Prunes and Preserved Lemons; Spicy Lentils; Cumin Couscous with Roasted Vegetables; Phyllo Cigars with Almond-Date Filling

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KIDS IN THE KITCHEN

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1/14 Monday 5:30pm $50

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PULSE POWER!

Instructor: Stefanie Prokopiou Join our Cooking School staff as we dive into these edible seeds from the legume family.

Menu: Crispy Roasted Chickpeas; Split Pea and Avocado Tostada; Lentil Stuffed Eggplant; Maple White Bean Blondies (GF, DF, V)

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1/9 Wednesday 6

1/10 Thursday 6

Instructor: Chef Brian Adornetto

1/12 Saturday 11am $40

1/16 Wednesday 5:30pm $55 NEW ENGLAND FAVORITES

Instructor: Chef Cat Parker

Inspired by her travels all over the world, relatable Chef Parker breaks down a New England Menu sure to impress your friends.

Menu: Johnnycakes with Seasonal Compote; Lobster Mac & Cheese Casserole; Fluffernutter Pie

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1/17 Wednesday 6pm $60 DINNER FROM THE WINTER FARMERS’ MARKET Instructor: Chef Sheri Castle What is at the Farmer’s Market in Winter and what can I make with it?? Let Chef Castle open your eyes to the possibilities of the winter bounty.

Menu: Jerusalem Artichoke Soup with Wild Mushrooms and Hazelnuts; Mustard Crusted Pork Loin; Two-Potato and Aged Gruyère Gratin; Warm Brussels Sprout Slaw; Pear and Dried Cherry Crisp

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HANDMADE BREAKFAST POCKETS

Instructor: Stephanie Prokopiou

Menu: Strawberry and Brown Sugar Cinnamon PopTarts; Ham, Egg and Cheese Hot Pockets; Apple Hand Pies

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To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133.

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JANUARY

CLASS KEYS: DEMONSTRATION

1/19 Saturday 5:30pm $55

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PLANT BASED POWER Instructor: Chef Susan Hearn

HANDS-ON

5

WINE PAIRING

3

SPECIAL DIET S

1/26 Saturday 12pm (3 hour class) $55 BASIC KNIFE SKILLS

Instructor: Chef Brian Adornetto

We all need more plants in our diet. Learn from Chef Hearn realistic and tantalizing ways to incorporate new and exciting ways to achieve that.

Learn basic cutting and chopping techniques, and how to hold a knife properly. Light refreshments offered at the end of class.

Menu: Mushroom and Wild Rice Soup with Almonds and Brandy Crema; Chopped Fall Salad with Apples, Walnuts, Cranberries, Feta and Poppy Seed Dressing; Potato and Spinach Baeckeoffe Served with a Quick Naan; Roasted Succotash with Poblano Peppers and Caramelized Onions; Pistachio, Lime and Avocado Crème Brûlée

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Who said vegetarian soups and stews are bland? Join Chef Ellen Clevenger-Firley to learn the basics of making a vegetarian stock and take a trip around the world with fantastic bold flavors.

1/22 Tuesday 5:30pm $55 TAMALES Instructor: Chef Margaritte Malfy Chef Malfy has been making handmade Tamales for 30-plus years and after this class you will be too!

Menu: Spicy Bean Dip with Baked Tortilla Chips; Albondigas al Chipotle (Meatballs in Chipotle Sauce); Tamales with Mushroom and Goat cheese with Mole Verde; Chicken Tamales with Sweet Plantains and Oaxacan Mole

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1/23 Wednesday 6pm $60 FRESH ALASKA Chef Rob Kinneen

This Alaska native chef is out to revolutionize how Alaskans eat by bringing together local ingredients and contemporary cooking.

Menu: Alaskan Harvest Salad: Pickled Beach Asparagus, Bull Kelp Pickles, Seared and Chilled Scallop, Rose Hip Vinaigrette; North Meets South: Spot Shrimp and Arctic Grits with Red Eye Gravy and Pancetta; Petite Birch Syrup Crème Brûlée; Agudak: Alaskan Ice Cream

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1/24 Thursday 6pm $60

1/28 Monday 6pm $60

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VEGETARIAN SOUPS AND STEWS

Instructor: Chef Ellen Clevenger-Firley

Menu: Homemade Vegetable Stock; Sicilian Tomato and Eggplant Soup; Five Minute Black Bean Soup; Green Gumbo (Gumbo z'Herbes); Sweet Potato Ginger Dessert Soup

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1/29 Tuesday 6pm $60 ANGLO-INDIAN CUISINE

Instructor: Chef Rupen Rao

Enjoy Anglo-Indian cuisine, which borrows resemblance from the West, including Britain, France and Portugal, and creates unique Indian recipes.

Menu: Lamb Vindaloo with Deccan Railway Spinach; Chicken Tikka Masala with Kedgeree (Fish and Rice); Saffron Crème Brûlée

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1/31 Thursday 6pm $60 CHOCOLATE HEAVEN

Instructor: Chef Amanda Fisher

Scrumptious chocolate features in all the recipes from sensational to seductive in this decadent class.

Menu: Savory Chocolate and Walnut Croustades; Mole Chicken; Kale, Arugula and Radicchio salad with Cocoa Nibs; Truffles; Chocolate Cake with Three Chocolates

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FLAVORS OF THE TRIANGLE: CENTRO, GALLO PELON AND EX-VOTO COCINA NIXTAMA

Instructor: Jordan Joseph, Marshall Davis & Chef Dallas Howard (Ex-Voto and Centro) Eat, drink and learn from the experts.

Menu: Hand-Made Tortillas, Tacos and Tequila Cocktails.

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VOLUNTEERS WANTED! Are you a foodie? The Cooking School is seeking enthusiastic volunteers to work behind the scenes at our world class culinary school. Imagine the benefits!

Contact volunteer@southernseason.com 4

ToTo register oror getget more information, visit SOUTHERNSEASON.COM or callor 877-929-7133 toll-free. register more information, visit SOUTHERNSEASON.COM call 919-929-7133.

CLASS KEYS: DEMONSTRATION

HANDS-ON

5

WINE PAIRING

3

SPECIAL DIET S

FEBRUARY

2/2 Sunday 3pm $60

2/9 Saturday 5pm $110 per couple

LET THE GOOD TIMES ROLL: SUSHI

COUPLES’ VALENTINES

Learn the basics.

Menu: Perfect Sushi Rice; California Roll; Tempura Shrimp; Kiwi Mango Sticky Coconut Rolls

Date night! Do something lasting and original with your honey to celebrate your love!

Instructor: Cooking School Staff

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2/10 Sunday 3pm $60

MEATLESS MONDAY: SQUASH

STUFF IT!

Instructor: Leslie Chatier

Get creative with these squash-inspired delights.

Menu: Curried Squash Soup; Roasted Butternut Squash Sauce with Fettuccine Topped with Roasted Pumpkin Seeds; Cranberry Wild Rice-Stuffed Squash; Spaghetti Squash in a Fennel, Onion, White Wine Sauce

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2/5 Tuesday 5:30pm $60 CHINESE NEW YEAR CELEBRATION

Instructor: Stefanie Prokopiou

These savory dishes are eaten during the Spring Festival in Southern China to celebrate the coming of spring.

Menu: Vegetable Bao (Steamed Buns); Cantonese Steamed Whole Fish; Stir Fried Mushrooms; Miso Butter Bok Choy; Garlic Fried Rice

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2/6 Wednesday 6pm $60

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DELECTABLE DACQUOISE

Instructor: Chef Ruth Drennen

Learn how to create a pretty heart-shaped almond dacquoise cake filled with coffee buttercream for your sweetheart, or yourself! This delicious gluten-free dessert is easy to make, yet looks impressive, and is so much more special than the same old box of chocolates. All participants will receive recipes and get to sample everything. (For those with nut allergies, please note that there are almonds in this recipe.)

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2/7 Thursday 5:30pm $50 GNO: GAL-ENTINE

Instructor: Chef Lucindy Willis Stuffing some of your favorite dishes with unique flavors to elevate your palate.

Menu: Walnuts, Feta, and Spinach Stuffed Portobello Mushrooms with Balsamic Reduction; Cheese-Stuffed Pears with Sauterne Drizzle; Sausage-Stuffed Pork Tenderloin Wrapped in Bacon and topped with Warm Fruit Compote; Ice Cream Stuffed Profiterole

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2/11 Monday 5:30pm $50 GIVE ME SOME SUGAR, BABY: MACARONS

Instructor: Cooking School Staff

Indulge in cooking these French cookies just in time for Valentine's Day. Menu: Classic French Macarons with Vanilla Buttercream Filling; Strawberry Cheesecake Macarons; Honey Lavender Macarons

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2/12 Monday 6pm $50 COOKING WITH AND DRINKING RED WINE

Instructor: Chef Ellen Clevenger-Firley and Wine Merchant Chetan Reddy In the cold of winter a glass of red wine, and the foods that go with it, will warm the body.

Menu: Grilled Tuna Crostini with Red Wine Sauce; Red-Wine Poached Spaghetti with Walnuts and Parsley; Grilled Red Wine Portobello Burgers, Sicilian Carrots with Fennel and Red Wine; Red Wine Poached Pears and Vanilla Bean Mascarpone

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Cooking School Staff Celebrate Valentine's Day with your favorite girlfriends with a fun Girls’ Night Out. Menu: Pink Flirtinis; From the Fridge Frittata; One-Pot Shrimp Orzo, Death by Chocolate Cake with Chambord Glaze

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KIDS IN THE KITCHEN

Menu: Warm Chocolate Cakes; Butterscotch Blondies; Sabayon with Strawberries; Chocolate Fondue

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2/4 Monday 5:30pm $50

2/9 Saturday 11

Instructor: Chef Brian Adornetto

am

$40

2/14 Thursday 6pm $60 SIMPLY ELEGANT DINNER FOR VALENTINE’S DAY

Instructor: Chef Sheri Castle

Love is in the air and nothing says romance like an elegant three course homemade dinner for two.

SWEETHEART TREATS

Instructor: Cooking School Staff

Menu: Loaded Wedge Salad with Buttermilk-Blue Cheese Dressing; Timeless Steak with Belgian Frites; ChocolateCovered Strawberry Pie

Heart Shaped Treats for Valentine's Day

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Menu: Chocolate Covered Strawberry Hearts; Butterscotch Rice Krispie-Treat Hearts; Heart Shaped Cupcakes; Heart Shaped Peanut Butter Cookies.

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To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133.

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FEBRUARY

CLASS KEYS: DEMONSTRATION

HANDS-ON

5

WINE PAIRING

3

SPECIAL DIET S

2/17 Sunday 2pm $60

2/24 Sunday 2pm $50

BRUNCH BREADS FOR ENTERTAINING

CAST IRON ENTERTAINING

Impress at your next social with a spread of vibrant breads.

Menu: Pecan Sticky Buns; Cinnamon Rolls with Cream Cheese Frosting; Fruit Breads (Lemon and Apricot); Cinnamon Star

These cast iron skillet recipes prove the tool's versatility for everything from mac & cheese to sizzling chicken.

Menu: Warm Skillet Bread with Spinach-Artichoke Dip; Skillet Chicken with Bacon and White Wine Sauce; Three Cheese Mac & Cheese; Chocolate Chip Skillet Cookie

Instructor: Chef Donna Fehrenbach

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2/19 Tuesday 6pm $60 THAI FOR EVERYONE

Instructor: Chef Amanda Cushman Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

Menu: Chicken Satay with Spicy Peanut Sauce; Thai Curry with Mussels; Thai Rice Noodles with Shrimp; Thai Greens with Stir Fry Tofu; Thai Coconut Sticky Rice with Mangoes - GF

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2/21 Thursday 6pm $60 FLAVORS OF THE TRIANGLE: ACME

Instructor: Chef Kevin Callaghan

Chef Kevin of Acme Food & Beverage Co. in Carrboro will wow you with his locally-sourced Southern cuisine.

Menu: Scallop Ceviche with Kumquat, Celery Leaf, Grapefruit and Georgia Olive Oil; Pan-Seared Tuna, Charred Cauliflower & Gruyère Purée, Wild Mushroom & Brandy Cream; Butterscotch Pudding, Chocolate Ganache, Candied Almonds and Whipped Cream

KIDS IN THE KITCHEN

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2/23 Saturday 11am $40 BAKING

Instructor: Cooking School Staff Menu: Bread in a Bag; Mini Applesauce Muffins; Sticky Buns

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Instructor: Cooking School Staff

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2/25 Monday 5:30pm $50 TRADITIONAL ETHIOPIAN MEAL

Instructor: Leslie Chartier

In addition to its flavorful dishes, stews, and spices, Ethiopian cuisine also features a strong culture around how food is served.

Menu: Injera Bread; Doro Wat (Chicken Stew); Gomen (Stewed Greens); Shiro be Kibbe (Legumes); Traditional Condiments

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2/27 Wednesday 5:30pm $55 SOUTHERN DINNER PARTY

Instructor: Chef Cat Parker

There's nothing like good old Southern comfort food when it comes to hosting a dinner party with friends.

Menu: Mini Cheddar Biscuits; Buttermilk Fried Chicken; Ham Hock Collards; Chocolate Chess Pie

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2/28 Thursday 5:30pm $55 PASTA FROM THE PROFESSIONALS

Instructor: Chef Seth Kingsbury of Pazzo Rub elbows with this amazing Chef as he explains in great detail the basics of making restaurant quality pasta meals at home.

Menu: Handmade Pasta with Simple Sauce

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GIVE THE GIFT OF CLASS! Aspiring chef or passionate food lover on your gift list? We can help. Give them the memorable experience of a class in our famed cooking school. And if you're not sure which class they would prefer, the solution is simple; a Cooking School voucher. Let them decide which class suits their interests the most.

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register get more information, visit SOUTHERNSEASON.COM call 919-929-7133.

ToTo register oror get more information, visit SOUTHERNSEASON.COM or callor 877-929-7133 toll-free.

CLASS KEYS: DEMONSTRATION

HANDS-ON

5

WINE PAIRING

3

SPECIAL DIET S

3/3 Sunday 3pm $60

3/7 Tuesday 6pm $60

MARDI GRAS

FLAVORS OF THE TRIANGLE : DURHAM DISTILLERY

Instructor: Chef Lucindy Willis Get your NOLA cooking on with jazzy classics.

Menu: Cajun Beer Nuts; Fried Catfish Salad with Remoulade Dressing; Shrimp and Cheese Grits with Bacon-Barbecue Glaze; Bananas Foster Crêpes

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3/5 Tuesday 6pm $60 FLAVORS OF THE TRIANGLE: SASSOOL

SEE OUR FEATURE ON PAGE 10

Instructors: Owners Melissa and Lee Katrincic Originally scientists, Melissa and Lee Katrincic combine timehonored, gin-making traditions with techniques borrowed from modern chemistry to create spirits that are both classic and contemporary.

Menu: Two Seasonal Cocktails made with their SmallBatch Gin Distillation and a Taste of one of their “Damn Fine Liqueurs”. Small Hors d’Oeuvres Pairing

Partake in an evening of Lebanese food and culture. While preparing beloved family recipes, Chef Simone will share her knowledge of Mediterranean ingredients used in creating fresh and zesty Lebanese dishes.

Menu: Mini Spinach Fatayer and Baba Ghanouj with Pita; Tabouli and Foul Salad; Mjadarah and Grilled Taratour Chicken; Namoura

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KIDS IN THE KITCHEN

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Instructor: Chef Simone Saleh

3/9 Saturday 11am $40 WHAT’S FOR DINNER?

Instructor: Cooking School Staff Menu: Spinach Balls; Cheesy Pepperoni Bread Sticks; Potato Chip Chicken; Oven Roasted Potatoes

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3/10 Sunday 2pm $50 BISCUITS 101

Instructor: Cooking School Staff Learn biscuit basics!

Menu: Buttermilk Biscuits; Garlic Cheddar Drop Biscuits; Blueberry Biscuits

3/6 Wednesday 6 pm $60 SICILY

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Instructors: Chef Ellen Clevenger-Firley and Wine Merchant Chetan Reddy

3/11 Monday 5:30pm $50

Taste the food and wine that have made this part of Italy famous.

Menu: Orecchiette With Pistachio Pesto; Fennel Salad with Oranges, Arugula and Black Olives; Sausage, Ricotta and Eggplant Timbale; Green Bean Prosciutto Bundles; Puff Pastry with Lemon Cream and Blackberry Sauce

Instructor: Leslie Chartier

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MARCH

SPAIN TAPAS

Small Spanish savory dishes.

Menu: Salmorejo (Tomato and Garlic Dip); Fried Chorizo Crouton Bites; Papas Bravas (Roasted Fingerling Potatoes) with Smoky Aioli; Navajas al Ajillo (Razor Clams with Chiles and Garlic); Torrijas (Sweet Fried Bites)

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BOOK YOUR PRIVATE EVENT IN THE COOKING SCHOOL! Our Cooking School is also available for tailored private events to allow you and your guests to explore your culinary imagination.

Add some spice to your corporate functions and savor the experience of working together as a team in a deliciously fun environment that is sure to improve collaboration among staff and clients. Teach the bride to cook at her own bridal shower. Celebrate a romantic anniversary with a groupprepared dinner party with your closest friends and family.

Email privateevents@southernseason.com today to get started on planning a fun event that is sure to be remembered by all.

To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133.

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MARCH

CLASS KEYS: DEMONSTRATION

HANDS-ON

5

WINE PAIRING

3

SPECIAL DIET S

3/12 Tuesday 5:30pm $55

3/17 Sunday 2pm $50

COOKING WITH IRISH BEER AND WHISKEY

IRISH DINNER

Beer and Whiskey. Need we say more???

Menu: Whiskey Onion Soup; Lamb Chops with Irish Whiskey Sauce; Irish Ale Mac & Cheese; Pretzel Crusted Stout Truffles

Menu: Mussels in Irish Cider; Wild Garlic Soda Bread; Irish Pancakes; Bangers and Mash with Irish Ale and Onion Gravy

Instructor: Chef Brian Adornetto

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3/18 Monday 5:30pm $50

3/13 Wednesday 6pm $60 FLAVORS OF THE TRIANGLE: LULA’S

Instructor: Chef William D'Auvray D’Auvray has a long history of success in the culinary world before finding his way onto Franklin Street. Lula’s is a tribute to his great-grandmother, Lula, and his ode to creating simple food, the hard way.

Menu: Crab Hush Puppies with Nanny’s Kicked-Up Mayonnaise; Roasted NC Triggerfish with Green Tomato Confit; Asparagus and Ramps Slow-Cooked over Charcoal; Warm New Potato Salad with Yogurt and Roasted Garlic; Coconut Cake with Roasted Pineapple

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3/14 Thursday 6pm $60 ST. PATRICK’S DAY CELEBRATION

EASY VEGAN WEEKNIGHT DINNERS

Instructor: Cooking School Staff

Menu: Mediterranean Quiche; Quick Harissa Lentils with Roast Squash and Tahini Dressing; Fettuccine Alfredo; Sweet Potato Coconut Curry

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3/20 Wednesday 5:30pm $55 KEY WEST

Instructor: Chef Cat Parker It's Key West at your fingertips in this hands-on class sure to inspire your taste buds.

Menu: Goombay Smash; Conch Fritters; Shrimp Tacos with Pineapple Salsa; Key Lime Pie

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3/21 Thursday 6pm $60 DECONSTRUCTING GIN

Instructor: Gary Crunkleton of The Crunkleton Explore gin in this tasting of various styles found around the world lead by one of the area’s leading cocktail expert.

Menu: Cocktails and a light snack provided.

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Instructor: Chef Sheri Castle

3/23 Saturday 6pm $60

Menu: Fig Shortbreads with Irish Cheeses and Chutney; Seared Salmon with Currant-Caper Butter; Irish Cheddar Mashed Potatoes; Braised Red Cabbage; Chocolate Stout Cake

Instructor: Chef Marcelo Villasuso

KIDS IN THE KITCHEN

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3/16 Saturday 11am $40 per person IRISH COOKING WITH PARENTS & KIDS

Instructor: Cooking School Staff

Menu: Potato Pancakes; Shepherd's Pie; Marshmallow Leprechaun Hats

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Join the Chef's Club!

Ask a staff member for a club card.

Take 10 classes and the 11th is free!

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THE OTHER SIDE OF THE TACO Eating tacos is a lifestyle and stimulates community bonding.

Corn and wheat masa create a huge number of little-dish possibilities. Each region of Mexico has their own staple depending of the type of corn, cooking and seasoning techniques.

Menu: Montado (Green Salsa Shredded Beef-Potato Chile Relleno Burrito); Paste (Mexican Oven-baked Empanada); Fried Corn Masa Quesadilla Seasoned with Herbs and Stuffed with Gouda Cheese; Tacos Camila (Corn Tortilla Seasoned with Guajillo Chile and Garnished with Fresh Ranchero Cheese, Potatoes, Carrots, Lettuce and Pickled Pork); Goat Milk Caramel Tacos

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Recieve 10% off!

After each class, you will recieve a 10% off coupon for your in-store purchase, good for one week

ToTo register register oror getget more more information, information, visit visit SOUTHERNSEASON.COM SOUTHERNSEASON.COM or callor 877-929-7133 call 919-929-7133. toll-free.

HANDS-ON

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3/26 Tuesday 6pm $60 FLAVORS OF THE TRIANGLE: WHISKEY KITCHEN

Instructors: Chef Aaron Matyac and Master of Spirits Johnny Berry Get a taste of local flavor and expertise with these two skilled masters.

Menu: Frisée Aux Lardons Salad with a Poached Egg; Herb Encrusted Spring Rack of Lamb; Butter Braised Carrots; Mushy Peas; Goat Cheese & Smoked Honey Panna Cotta, Seasonal Fresh Berries & Compote, Whiskey Snap; Hanky Panky Cocktail

WINE PAIRING

KIDS IN THE KITCHEN

CLASS KEYS: DEMONSTRATION

3

SPECIAL DIET S

MARCH

3/30 Saturday 11am $40 INCREDIBLE EDIBLE EGGS

Instructor: Cooking School Staff Menu: Fruity Egg McMuffins; Cheese Omelet; Fried Egg Sandwich

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3/31 Sunday 3pm $60 GREAT BRITISH BAKE-OFF AFTERNOON TEA

Instructor: Chef Amanda Fisher Chef Amanda will take you through the challenges inspired by the hit BBC series to a perfectly proper Afternoon Tea! Menu: Tea Sandwiches, Savory Choux Puffs; Linzer style Jam Tartlets; Showstopper Frosted Layer Cake

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3/27 Wednesday 6 pm $60 HEALTHY DISHES FOR SPRING

Instructor: Chef Amanda Cushman Healthy Dishes anyone can make without compromising taste.

Menu: Summer Rolls with Shrimp and Herbs; Catalan Salmon with Almonds and Capers; Jicama; Mango Salad with Lime Vinaigrette; Farro with Wild Mushrooms and Shaved Parmesan; Semolina Lemon Cookies with Strawberry Compote

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Featured Class:

COUPLES’ VALENTINES

Saturday, February 9th 5pm Date night! Do something lasting and original with your honey to celebrate your love!

Class Policies & Information Please have the class code number and date when you register. • Each guest must register by noon the day prior to the event. This includes guests with a voucher.

• Reservations are accepted on a first come, first served basis.

• Hands-on classes accommodate up to 16 people.

• If you are unable to attend a class, you must notify us at least 48 hours in advance of the scheduled class time to receive a refund or credit towards another class. Within 48 hours of a class, all cancellations are non-refundable. • Unless otherwise noted, classes run 2 hours.

• Wine is included with most evening classes.

• Adult classes are open to guests 16+ years of age.

To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133.

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MAKER SPOTLIGHT: DURHAM DISTILLERY

KIDS IN THE KITCHEN Our Kids in the Kitchen program is designed to teach children the joy and value of cooking and to provide an interactive learning experience that gives children the confidence and opportunity to develop a lifelong love for cooking. Appropriate for children ages 8-12 years old, unless otherwise noted.

All kids/teens will receive a Southern Season apron to take home as part of their enrollment $40 per kid (Kids only unless otherwise stated)

Traditional Spirits of the New South Durham Distillery, awarded the No. 1 gin distillery in the U.S. by USA TODAY in 2018 and No. 2 & No. 3 in 2016 & 2017, is located in downtown Durham, a diverse and progressive city.

1/12 Saturday 11am $40 HANDMADE BREAKFAST POCKETS

Instructor: Stephanie Prokopiou

Menu: Strawberry and Brown Sugar Cinnamon Pop-Tarts; Ham, Egg and Cheese Hot Pockets; Apple Hand Pies

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2/9 Saturday 11am $40

Since its inception in 2013, Durham Distillery has been rethinking how to make great spirits that both embody and pioneer the New South.

SWEETHEART TREATS

CONNIPTION AMERICAN DRY GIN

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This Conniption is triggered by a novel two-step process that gives botanicals, like Indian coriander, angelica root, and cardamom, a sophisticated footing with juniper. Next, the fresh and floral notes of cucumber, citrus, and honeysuckle flowers are individually vacuum distilled at room temperature and blended into the gin base to provide a refreshingly modern flavor profile that is supremely clean, crisp, and complex.

CONNIPTION NAVY STRENGTH GIN The highest rated Navy Strength gin in the world, Conniption Navy Strength Gin launches from a gin base in which botanicals like Indian coriander, caraway, rosemary, and cardamom, are cleverly added to juxtapose with the depth of juniper and cassia. Finally, the fresh, sweet accents of citrus and fig are individually vacuum distilled at room temperature then blended into the gin base for an aromatic and bright finish that is simultaneously smooth and powerful.

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Instructor: Cooking School Staff Heart Shaped Treats for Valentines Day Menu: Chocolate Covered Strawberry Hearts; Butterscotch Rice Krispie-Treat Hearts; Heart Shaped Cupcakes; Heart Shaped Peanut Butter Cookies.

2/23 Saturday 11am $40 BAKING

Instructor: Cooking School Staff Menu: Bread in a Bag; Mini Applesauce Muffins; Sticky Buns

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3/9 Saturday 11am $40 WHAT’S FOR DINNER?

Instructor: Cooking School Staff Menu: Spinach Balls; Cheesy Pepperoni Bread Sticks; Potato Chip Chicken; Oven Roasted Potatoes

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3/16 Saturday 11am $40 IRISH COOKING WITH PARENTS & KIDS

Instructor: Cooking School Staff

Menu: Potato Pancakes; Shepherd's Pie; Marshmallow Leprechaun Hats

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3/30 Saturday 11am $40 INCREDIBLE EDIBLE EGGS

Instructor: Cooking School Staff Menu: Fruity Egg McMuffins; Cheese Omelet; Fried Egg Sandwich

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ToTo register register or or getget more more information, information, visit visit SOUTHERNSEASON.COM SOUTHERNSEASON.COM or call or 877-929-7133 call 919-929-7133. toll-free.

Weathervane Restaurant & Patio Weathervane’s elegant indoor spaces and garden settings are perfect for receptions, parties, and meetings. Our scenic outdoor patio is a hidden gem in Chapel Hill and the perfect setting to savor a meal on beautiful spring, summer and fall days.

Cooking School Our Cooking School is the perfect place to host events and engage your attendees in a unique way.

Let our instructors tailor a lesson plan to accomodate your needs.

The Oak Room An elegant indoor space perfect for formal occasions, The Oak Room is ideal for celebrating those special moments.

Special Event

Host your next at one of our unique locations.

To register or get more information, visit SOUTHERNSEASON.COM or call 919-929-7133.

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(800) 253-3663 southernseason.com University Place - 201 S. Estes Drive Chapel Hill, NC 27514

Wine Events

Explore new flavors with our curated tastings

To register for these events and more, visit SOUTHERNSEASON.COM Cheese and charcuterie plates will be served at each class.

2/8 Friday 6pm $30

3/28 Thursday 6pm $30

PORTUGAL

SOUTH AFRICA

Sample wines from family estates throughout Portugal utilizing sustainable farming practices that produce some of the finest artisanal and sustainable wines and ports of the region.

Tastings: Vértice Gouveio Brut, Vértice Rose Brut, Quinta da Lapa “Nana Reserva” Tinto (Touriga Nacional, Aragonés, Tricadeira Preta), 20 year Tawny, 20 year White Port

Daniel “Zingo” Munger was led into the wine business by a love of cooking and the matching of food and wine.

Now with 25 years of wine experience in wholesale, retail, and importing, Zingo is the Mid-Atlantic Sales Manager for Cape Classics who have received Wine Enthusiast Magazine’s Wine Star Award for “Importer of the Year.”

Ayesha Trump, D'Ouro Vino Selections

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3/1 Friday 6pm $30 NORTHEAST ITALY

Loris Traverso, Ornella Molon Traverso & Vigna Traverso

Join Loris Traverso, owner of Ornella Molon Traverso & Vigna Traverso, on a great Northern Italian Journey.

Ornella Molon Traverso, founded in 1982, is located on the border between Treviso and Venice, specifically in Campodipietra di Salgareda, in the heart of a prestigious cultivation area around the Piave River and Venice.

Today, the Ornella Molon Traverso stands as the perfect representation of a century-old culture which has been captured through the skillful production of authentic local wines, as well as wines with a more international flavor.

Tastings: Rosé Frizzante, Pinot Grigio, Ribolla Gialla, Vino Dolce Passito Vigna Traverso was founded in 1998 by Giancarlo Traverso.

Vigna Traverso is located in Prepotto, near Udine, a few kilometers from the Slovenian border, in the Friuli Colli Orientali area, very important for its terroir and a perfect microclimate to produce white and red wines.

Tastings: Troj (blend of Merlot, Schioppettino, and Refosco), Schioppettino di Prepotto

Daniel “Zingo” Munger, Cape Classics

The win was especially gratifying, as it was Cape Classics’ second consecutive nomination. In announcing the nomination, Wine Enthusiast conveyed that Cape Classics has a focus on quality and are “meticulous with the wines selected and choose to work with family-run farms that embrace sustainable ecological and social practices.”

Tastings: Terre Brûlée Chenin Blanc, Beyond Sauvignon Blanc, DeMorgenzon “Maestro” White Blend, B Vintners “Black Bream” Pinot Noir, Kanonkop Cabernet Sauvignon, De Toren “Z” Red Blend

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20% OFF

Fridays Uncorked is a great way to start the weekend. Enjoy a selection of wines guided by our passionate wine experts. Fridays Uncorked is complimentary; come anytime between 5 pm and 7:30 pm.

Plus, all wines featured are 20% off during the event!

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VISIT US TODAY! University Place • 201 S. Estes Drive • Chapel Hill, NC 27514

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(919) 929-7133 To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free. southernseason.com