Southern Season Cooking School Spring Schedule

APRIL - JUNE 2019

Featured Class:

KNIFE SKILLS SERIES

Time to sharpen your knife skills and gain the confidence to be a master in your own kitchen with this 3-part series designed for any at-home chef. on page 5

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.

BASIC SKILLS SERIES

AROUND THE WORLD SERIES

June 17th-20th • 11am-1pm • Teens Camp $45 per day or $150 for all 4

July 8th-11th • 11am-1pm • Kids Camp $45 per day or $150 for all 4

6/17 Monday Basic Knife Skills

Learn how to properly hold and take care of a knife, how to chop, dice, julienne and chiffonade.

Menu: Light lunch provided CC1906171100

6/18 Tuesday Sauces

Learn 3 of the classic sauces used in everyday mastering of the kitchen.

Menu: Béchamel (Fettuccine Alfredo); Classic Tomato (over Spaghetti); Espagnole (Brown Sauce over Chicken and Broccoli) CC1906181100

6/19 Wednesday Sautéing, Roasting and Braising Menu: Ginger Soy Chicken; Roasted Asian Veggies; Sesame Ginger Cabbage and Carrots; Taiwanese Braised Pork Rice CC1906191100

6/20 Thursday Mastering Flour

Menu: Homemade Bread, Pita, Biscuits, Flour Tortillas CC1906201100 Pass Code for all 4 - CC190617PASS

COOKING MADNESS SERIES June 25th-27th • 11am-1pm • Kids Camp $45 per day or $120 for all 3

6/25 Tuesday Blueberry Madness

Menu: Blueberry Smoothie Bowl; Blueberry Biscuits; Blueberry Jam; Blueberry Gelato CC1906251100

6/26 Wednesday Pizza

Learn how to make crust, sauce and toppings from scratch.

Menu: Pizza CC1906261100

6/27 Thursday All-American Cookout

Menu: Hamburgers; Grilled Corn; Roasted Potato Salad; Watermelon Sorbet CC1906271100 Pass Code for all 3 - CC190625PASS

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7/8 Monday Mexico

Menu: Enchiladas; Mexican Rice and Beans; Sopapillas (Mexican Donuts) CC1907081100

7/9 Tuesday China

Menu: Steamed Buns; Stir-Fry Broccoli; Coconut Sticky Rice Pudding with Summer Berry Sauce CC1907091100

7/10 Wednesday Canada–Just kidding–Italy Menu: Spaghetti and Meatballs; Chicken Piccata; Virgin Ice Cream Bellinis CC1907101100

7/11 Thursday Greece

Menu: Marinated Cheese Skewers; Souvlaki (Grilled Pork Skewers); Orzo Salad; Koulourakia (Greek Butter Cookies) CC1907111100 Pass Code for all 4 - CC190708PASS

COOKING SESSION SERIES July 23rd-25th • 11am-1pm • Teens Camp $45 per day or $120 for all 3

7/23 Tuesday Christmas in July

Menu: Root Beer Glazed Honey Ham; Twice Baked Potatoes; Green Beans; Peppermint Patties CC1907231100

7/24 Wednesday Lazy Delicious

Menu: Sloppy Joes with Cheddar Skillet Cornbread; Macaroni and Cheese; Chocolate Chunk Shortbread Cookies CC1907241100

7/25 Thursday Cakes of the World

Menu: Tiramisù; Tres Leches; Flourless Chocolate Cake; Pineapple Upside Down Cake CC1907251100 Pass Code for all 3 - CC190723PASS

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

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.

APRIL

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

4/4 Thursday • 5:30pm • $60

4/9 Tuesday • 6pm • $65

PALEO DESSERTS

AN ELEGANT GREEK FEAST Instructor: Chef Brian Adornetto

Learn and enjoy four delicious recipes sure to satisfy your sweet tooth and your diet.

Menu: Almond Butter Fudge Dessert Cups; Fresh Berry Crumble; Flourless Chocolate Cake; Pistachio Mousse CC1904041730

Chef Adornetto is a freelance food writer, professional Chef, and culinary instructor with many years of experience starting when he was born into the culinary world, learning the basics of cooking from his family and their restaurant, P.N.K. Tavern in Jersey City, NJ, which has been there for over 75 years.

Menu: Avgolemono (Lemon-Egg Soup); Spanakopita (Crispy Phyllo Triangles filled with Spinach and Feta); Lamb Chops with Skordalia Sauce (Garlic-Almond Sauce); Roasted Greek Potatoes with Lemon & Feta; Revani (Greek Semolina Cake with Orange Brandy Syrup) CC1904091800

Instructor: Leslie Chartier

4/6 Saturday • 5pm • $65 PLANT-FORWARD ITALIAN

Instructor: Chef Susan Hearn

Susan Hearn, owner of Om Shanti Yoga and a culinary instructor, has put together a delicious menu for those of you who are new to this way of eating AND for those who have embraced this way of nourishment.

Menu: Baked Crostini with Roasted Red Pepper Sauce, Manchego Cheese and Pine Nuts; Shaved Fennel & Zucchini Salad with Basil and a Lemon Vinaigrette; Herbed Fazzoletti with Asparagus, Peas, and Burrata Cheese; Grilled Shrimp Scampi; Chocolate Chip Cannoli CC1904061700

4/7 Sunday • 2pm • $65 SPAIN: SMALL PLATES

Instructor: Chef Lucindy Willis

Chef Willis, a two-time winner of the NC Best Dish competition and retired English Professor, continues to combine her love of teaching and passion for food while entertaining us with her stories and experience.

Menu: Spanish Smashed Sweet Potato with Kale, Roasted Garbanzo Beans & Romesco Sauce; Shrimp & Avocado Stacked Tapas; Spicy Basque Chicken with Saffron Rice; Crema Catalana con Frutas de Basque CC1904071400

Cooking with Dad

4/11 Thursday • 6pm • $65 PRIMAVERA: ITALIAN FLAVORS FOR SPRING

Instructor: Chef Sheri Castle

An Award-Winning Professional Food Writer, Cook, Recipe Developer, Cooking Instructor, Public Speaker and Raconteur, Chef Castle describes herself to be “fueled by farmers’ markets, excellent bourbon, and the pursuit of the right word.”

Menu: Farro Salad with Herbs and Pistachios; Chicken Cutlets with Prosciutto and Roasted Lemon Sauce; Orzo with Wilted Spinach; Fresh Strawberry Granita and Vanilla Ice Cream with Aged Balsamic; Double Chocolate Biscotti CC1904111800

4/13 Saturday • 11am • $45

KIDS IN THE KITCHEN: EASTER EGGS Instructor: Cooking School Staff

Come decorate Easter Eggs with the Cooking School. We’ll also make Chocolate Covered Peanut Butter Easter Eggs.

Menu: Light Lunch Provided CC1904131100

The perfect gift!

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

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APRIL

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

4/13 Saturday • 5pm • $65

4/18 Thursday • 6pm • $65

CARIBBEAN

EASTER BRUNCH Instructor: Chef Amanda Fisher

Born of Jamaican & Haitian descent, ChefNel has developed her own style of cooking and kitchen perspectives by utilizing open-fire cooking techniques, authentic sauces, Caribbean fusion and molecular gastronomy.

Menu: Saltfish Fritters with Habanero-Mango Dipping Sauce; Caribbean Jerk BBQ Chicken; Crispy Curried Irish Potatoes; Cooling Caribbean Side Salad with Jackfruit; Strawberry Ginger-Beer Cake with Cream Cheese Frosting CC1904131700

Kick back and enjoy the compliments with this Europeaninspired brunch from Amanda Fisher. Nearly everything is make-ahead for stress-free Easter entertaining, so you won't be stuck in the kitchen during the Easter Egg Hunt!!

Menu: Layered Vegetable Terrine; Smoked Trout with Leeks in Phyllo; Spring Shoots Salad; Citrus Crêpes; Modern Simnel Cake CC1904181800

Instructor: Chef Dana “ChefNel” Nelson

4/14 Sunday • 3pm • $65 MEET THE FARMER: CHAPEL HILL CREAMERY Instructors: Owners Flo Hawley & Portia McKnight, and Alex Kast of Chapel Hill Creamery Featured first in our new series where attendees can learn and connect to local farmers that make up this agricultural mecca we call home, Chapel Hill Creamery is an awardwinning business known for their hand-crafted farmhouse cheese, whey-fed pork and animal welfare approved pasture-raised beef.

Menu: Danziger on a Crostini; Hickory Grove Raclette; Green Salad with Carolina Moon; Chapel Hill Creamery Italian Sausage Sautéed with Onions and Peppers and served over Carolina Grits with Calvander Cheese; Dairyland Farmer’s Cheese with Strawberry Reduction CC1904141500

4/20 Saturday • 10am (3½ hr class) • $65 SHOP THE FARMERS’ MARKET: GRILLING Instructor: Kurt Patzer

Join our staff as we shop the Chapel Hill Farmers’ Market for the best seasonal finds and move into our kitchen for some real-time grilling techniques.

Menu: Five seasonal recipes you can recreate at home CC1904201000

4/22 Monday • 5:30pm • $60 EARTH DAY CELEBRATION Instructor: Cooking School Staff Celebrate the Earth and your stomach with these Earthfriendly recipes.

Menu: Spring Salad with Herb Vinaigrette; Sustainable Seafood Cioppino Stew; Ricotta Gnocchi with Peas, Asparagus & Pancetta; Fair-Trade Coffee Ice Cream Bonbons CC1904221730

4/16 Tuesday • 5:30pm • $60 GREEK MEZES Instructor: Stefanie Prokopiou Join our very own Stefanie Prokopiou as she leads you through hands-on instruction for crafting her favorite traditional Greek small plates.

Menu: Htipiti (Roasted Red Pepper & Feta Dip); Melitzanosalata (Rustic Eggplant Salad); Tiropita (Filo Cheese Triangles), Htapodi (Ouzo-Marinated Grilled Octopus); Keftedes (Greek Mini Meatballs); Patates Lemonates (Roasted Lemon Herb Potatoes) CC1904161730

4/17 Wednesday • 6pm • $65 TAPAS FOR ENTERTAINING Instructor: Chef Amanda Cushman Chef Cushman is a culinary educator who has cooked professionally for over forty years gaining experience in many of the food capitals of the US. Her menus are always fresh, healthy and attainable.

Menu: Garlic Shrimp with Chiles; Beef Skewers with Romesco, Spanish Egg and Potato Tortilla; Bruschetta with Artichoke Hearts, Serrano Ham and Manchego; Spanish Meatballs with Quick Tomato Sauce CC1904171800

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4/23 Tuesday • 6pm • $65 INTRODUCTION TO THE FOODS OF MOROCCO Instructor: Chef Ellen Clevenger-Firley Moroccan cuisine originates in Northwestern Africa, but also has Spanish, Arab, and Middle Eastern influences.

Enjoy an introduction to the ingredients, cooking techniques and foods of Morocco.

Menu: Moroccan Welcome Drink; Eggplant-Tomato Zaalouk (Salad); Harira Soup; Moroccan Spiced Chicken with Prunes and Couscous; Moroccan Rice Pudding with Dessert Truffle CC1904231800

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

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

APRIL

4/25 Thursday • 5:30pm • $65

4/28 Sunday • 3pm • $60

SPRING ENTERTAINING AND COCKTAIL PAIRINGS WITH OAKLEE DISTILLERY

COOKIES FROM AROUND THE WORLD Instructor: Stefanie Prokopiou

Instructors: Chef Cat Parker (Browne) and Owner/Operator Lee Browne

Take your taste buds on a trip around the world with cookies.

Menu: Spicy Pineapple Linzer; Herbes de Provence Orange Butter Cookies; Peruvian Alfajores; Checkerboard Cookies CC1904281500

Founded in 2014 by Raleigh, NC native Lee Browne, Oaklee Distilling Co. is located in Wendell's Historic Downtown District. Oaklee is a craft distilling operation, focused on the production of spirits in the classic categories, combined with new innovation. Join newlyweds Chef Cat and Lee as they show you how to entertain in style.

Menu: Flush or Freeze Cocktail paired with an Asparagus Mushroom Crostini with Goat Cheese; Boots and Bees Cocktail paired with a Veggie Couscous Shrimp Bowl; Kentucky Grasshopper paired with a Dark Chocolate Mousse CC1904251730

4/27 Saturday • 5pm • $65 CARNITAS (MEXICAN CONFIT) Instructor: Chef Marcelo Villasuso Explore how Mexicans have mastered the Confit technique incorporating juiciness, tenderness and major flavor possibilities.

Menu: Crunchy and Soft Pork Belly dressed with CinnamonPineapple Purée and Chile Morita Salsa; Crispy Chicken Thighs with Adobo and Tomato-Jalapeño Salsa; Soft Octopus Tentacles with Red Onion-Oregano Purée, Guacamole and Fried Cilantro; Ate y Queso Fresco CC1904271700

4/30 Tuesday • 5:30pm • $65 SPRING IN PARIS Instructor: Chef Katie Coleman Chef Coleman is a South Carolina native who has spent the last ten years cooking all over the world, including France, Italy, and most recently, Seattle, WA. She has worked in 4-Star restaurants, including the Ritz-Carlton, and has had the privilege of cooking for Anthony Bourdain twice. Her approachable hands-on style gives attendees recipes, tips and confidence to recreate Springtime in Paris at home.

Menu: Salad Lyonnaise; Beef Tartare; Pan Roasted Fish with Sauce aux Petits-Pois; Asparagus, Leek and Gruyère Tart; Rhubarb Tart CC1904301730

With each class, you will receive a 10% off coupon for your in-store purchases.

Knife Skills Series

5/18 Saturday • 12pm • $60

7/27 Saturday • 12pm • $65

KNIFE SKILLS I (BASIC KNIFE SKILLS)

KNIFE SKILLS III (POULTRY AND MEAT) Instructor: Chef Brian Adornetto

This class will cover all the basics: Knife grip, free hand grip, rock & chop, knife/hand safety, honing, and sharpening. We’ll learn knife cuts and techniques: the wheel cut (bell pepper), how to batonnet (carrot), plateau (carrot), slice (carrot and onion), dice (carrot, pepper, and onion), julienne (pepper and onion), and mince (head of garlic).

Menu: Light Snack Provided CC1905181200

We’ll introduce the boning knife: completely break down, bone, and carve poultry (chicken); how to make French breasts, lollipop wings, and stuff and tie thighs; properly clean big cuts of meat; and butterfly and tie a tenderloin (pork).

Menu: Light Snack Provided CC1907271200

Instructor: Chef Brian Adornetto

6/29 Saturday • 12pm • $60

Knife Skills 3 Part Series $175 CC2019KSPASS

KNIFE SKILLS II (BEYOND THE BASICS) Instructor: Chef Brian Adornetto A brief recap of knife and hand grips, prepping large dense vegetables and fruits, and more complex vegetable/fruit knife cuts and techniques will be covered.

Menu: Light Snack Provided CC1906291200

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

5

MAY

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

5/4 Saturday • 11am • $65

5/7 Tuesday • 5:30pm • $65

CARRBORO COFFEE ROASTERS

SPRING VEGETARIAN Instructor: Chef Katie Coleman

Carrboro Coffee Roasters (CCR) is a premier farmer-direct, artisan roaster that has drawn international attention and acclaim with their expertise and emphasis on quality, and personal relationship building at coffee origins. Learn the path their Farmer Direct Relationship model takes to reach your cup, best practices for brewing preparation, and how good your coffee can (and should) taste!

Menu: Chocolate Espresso Nut Butter Smoothie Bowl (using Big Spoon Roasters Espresso Nut Butter made with Carrboro Red Sunset Espresso); Coffee Cake with Coffee Glaze (made from CCR Direct Relationship Finca Tasta from Edith Meza); Mole and Mushroom Quiche (made with Carrboro Coffee Finca La Providencia from Juan Francisco Pira) CC1905041100

Chef Coleman is a South Carolina native who has spent the last ten years cooking all over the world, including France, Italy, and most recently, Seattle, WA. She has worked in 4-Star restaurants, including the Ritz-Carlton, and has had the privilege of cooking for Anthony Bourdain twice.

Nothing says Springtime like these health-conscious fresh vegetarian dishes.

Menu: Asparagus and Brie Tart; Roasted Rhubarb Salad with Goat Cheese; Spring Fritto Misto; Fava Bean and Ricotta Ravioli; Spring Herb Pesto; Mini Lemon Pudding Cakes with Strawberries CC1905071730

5/4 Saturday • 3:30pm • $45

EARLY SUMMER DINNER PARTY (OR BRUNCH!) TO CELEBRATE MOM AND ALL GOOD WOMEN WE LOVE

Instructor: Roaster and Owner Scott Conary

KIDS & TEENS IN THE KITCHEN : “MAY THE 4TH BE WITH YOU” CELEBRATION Instructor: Cooking School Staff Impress your friends with these perfect recipes from a galaxy far, far away.

Menu: Yoda Soda; Lightsaber Pretzels; 7 Leia Dip; Chewbacca Bites CC1905041530

5/9 Thursday • 6pm • $65

Instructor: Chef Sheri Castle

An Award-Winning Professional Food Writer, Cook, Recipe Developer, Cooking Teacher, Public Speaker and Raconteur, Chef Castle describes herself to be “fueled by farmers’ markets, excellent bourbon, and the pursuit of the right word.”

Menu: Garden Pea Dip with Parmesan Toast; Chilled Avocado Soup with Crab-Mango Salad; Asparagus, Prosciutto, and New Potato Lasagna; Chilled Strawberry Soup with Key Lime Shortbread CC1905091800

5/11 Saturday • 11am • $45 5/5 Sunday • 2pm • $60 CINCO DE MAYO CELEBRATION

Instructor: Cooking School Staff

As if we needed a reason to celebrate Mexican flavors, but we’ll take it!

Menu: The Perfect Classic Margarita; Chicken Posole Verde; Carne Asada; Roasted Street Corn Salad; Sopapillas (Mexican Doughnuts) CC1905051400

5/6 Monday • 6pm • $65 FLAVORS OF THE TRIANGLE: CORONATO

Instructor: Chef Teddy Diggs

Coronato, a family affair restaurant, will serve thin-crust pizza inspired by Diggs' travels to Rome, in his mind one of the first great ancient civilizations with a history that inlays within the urbanness of a living city.

Menu: Fava Falafel, Herb Salad with Tahini Yogurt; Bitter Salad with Anchovy Dressing; Roman-Style Pizza: Dough to Pizza!; Coronato Tiramisu CC1905061800

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Note: Tickets must be purchased for each participant KIDS & MOMS IN THE KITCHEN: WE LOVE MOM!!

Instructor: Cooking School Staff

Spend some quality time with your Mom making these fun takes on favorites.

Menu: Strawberry Lemonade Sorbet Floats; Crêpes Benedict; Mini Chicken Pot Pie topped with Homemade Biscuits; Lemon Bars CC1905111100

5/12 Sunday • 2pm • $65 ENTERTAINING, VENETIAN STYLE CICCHETTI PARTY

Instructor: Leslie Chartier

As Tapas are to Spain, Cicchetti are to Venice, Italy. These fresh small plates, straight off the streets of Venice, create a unique dinner party experience.

Menu: Venetian Wine Cocktail (Spriss); Sage Potato Chips and Cicchetti Olives; Arugula and Eggplant Salad with Walnut Olive Dressing on Parmesan Crisps (Melanzane a Funghetto); Crisp Polenta Rounds with Salt Cod, Onions and Sausage (Giri di Polenta); Warmed Goat Cheese with Tomatoes (Grissini) on Crostini; Mini Grilled Swordfish Skewers (Spiedini di Pesce Spada); Chocolate Grappa Truffles with Coffee CC1905121400

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

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

MAY

5/14 Tuesday • 5:30pm • $65

5/18 Saturday • 12pm • $60

MEDITERRANEAN SUMMER Instructor: Chef Caroline Bretherton

KNIFE SKILLS I (BASIC KNIFE SKILLS) Instructor: Chef Brian Adornetto

British-born Caroline Bretherton has spent over 20 years following her passion for food in many different food capacities. In the more recent years she has relocated to NC and has written several cookbooks, her latest being “Pasta Reinvented”. Enjoy her relatable expertise learning in this hands-on light summer menu.

Menu: Herby Baked Feta with Flatbread Crisps; Griddled Tuna with a Warm Salad Niçoise and Salsa Verde; Rosemary and Lemon Polenta Cake (GF) CC1905141730

This class will cover all the basics: Knife grip, free hand grip, rock & chop, knife/hand safety, honing, and sharpening.

We’ll learn knife cuts and techniques: the wheel cut (bell pepper), how to batonnet (carrot), plateau (carrot), slice (carrot and onion), dice (carrot, pepper, and onion), julienne (pepper and onion), and mince (head of garlic).

Menu: Light Snack Provided CC1905181200

5/15 Wednesday • 6pm • $65 CLASSIC SPRING ENTERTAINING Instructor: Chef Amanda Fisher With the warmer weather we need lighter fare to tempt our guests. This class with Amanda Fisher will show you light and contemporary fare with a nod to the classics.

Menu: Potted Chicken with Homemade Lavash Crackers; Rainbow Roasted Vegetables; Herb-Smothered Salmon; Baby Red Potatoes with Ramps; Classic Pavlova CC1905151800

5/16 Thursday • 6pm • $65 COOKING FOR HEALTH Instructor: Chef Amanda Cushman Chef Cushman is a culinary educator who has cooked professionally for over forty years gaining experience in many of the food capitals of the US. Her menus are always fresh, healthy and attainable.

Menu: Vegetable Ginger Soup with Rice Noodles; Roasted Beets with Za’atar and Grapefruit Vinaigrette; Brown and Wild Rice Pilaf with Currants and Scallions; Glazed Salmon with Miso and Lemon; Crunchy Almond Chocolate Chip Cookies (GF) CC1905161800

This Mother's Day, think outside the box - give the gift of a treat that you can share together: a Southern Season Cooking School class experience!

5/19 Sunday • 2pm • $65 SPRING SALADS FOR 2019 Instructor: Chef Lucindy Willis Chef Willis, a two-time winner of the NC Best Dish competition and retired English Professor, continues to combine her love of teaching and passion for food while entertaining us with her stories and experience.

Menu: Celery Salad with Feta & Soft Boiled Eggs; Tomato & Pomegranate Salad; Salmon Niçoise Salad; Strawberry Shortcake CC1905191400

5/20 Monday • 6pm • $65 TASTE OF TOBACCO ROAD Instructor: Chef Cyril Murphy Take a culinary journey with us along the “Famous Nine Miles” based off the Cookbook “Taste of Tobacco Road”, brought to us by the Junior League of Durham and Orange Counties.

Menu: White Cheddar Biscuits; Kale Salad with Honey Peanut Dressing; Carolina Inn Shrimp and Grits; Sweet Potato and Salted Vanilla Caramel Bacon Cupcakes CC1905201800

5/22 Wednesday • 5:30pm • $60 THE “BONES” OF SCONES AND OTHER QUICK BREADS

Instructor: Leslie Chartier

Scones are delicious, but difficult to master. Let us teach you the tricks and tips that will make your scones and other quick breads rise to the occasion.

Menu: English Scones; Irish Soda Bread; German Beer Bread; Southern Fried Cornbread CC1905221730

5/23 Thursday • 6pm • $65 SPRING PARTY Instructor: Chef Ellen Clevenger-Firley The cold of winter is gone and it is time to bring friends and family together for a lovely meal. Learn how to prepare this casual menu and enjoy your party.

Menu: Layered Crab Shooters; Smoked Salmon Deviled Eggs; Lemon Drop Martini; Fennel, Strawberry, and Arugula Salad; RiojaSteamed Mussels with Chorizo; Blueberry-Lemon Tart CC1905231800

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

7

MAY

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

5/29 Wednesday • 5:30pm • $65 EMPANADAS AND SUMMER ENTERTAINING Instructor: Cat Parker Browne Chef Cat Parker (Browne) made her way back to North Carolina after working the culinary scene in Charleston and attending the Culinary Institute of America in Napa Valley, California. She is currently the chef and owner of Culinary Solutions, a personal chef company based out of Raleigh.

Menu: Corn, Chicken and Cheese with Zucchini; Southwestern Beef Empanadas; Cinnamon-Sugar Empanadas with a Jam and Cream Cheese Center CC1905291730

5/30 Thursday • 5:30pm • $60 LAZILY DELICIOUS Instructor: Stefanie Prokopiou Being lazy never tasted so good!

Menu: Grown-Up Sloppy Joes on Jalapeño Cheddar Skillet Cornbread; Quick Braised Spring Vegetables with Herbed Yogurt Sauce; Salted Butter and Chocolate Chunk Shortbread Cookies CC1905301730

VOLUNTEERS WANTED!

4/14 Sunday • 3pm • $65 CHAPEL HILL CREAMERY Instructors: Owners Flo Hawley & Portia McKnight, and Alex Kast of Chapel Hill Creamery Featured first in our new series where attendees can learn and connect to local farmers that make up this agricultural mecca we call home, Chapel Hill Creamery is an awardwinning business known for their hand-crafted farmhouse cheese, whey-fed pork and animal welfare approved pasture-raised beef.

Menu: Danziger on a Crostini; Hickory Grove Raclette; Green Salad with Carolina Moon; Chapel Hill Creamery Italian Sausage Sautéed with Onions and Peppers and served over Carolina Grits with Calvander Cheese; Dairyland Farmer’s Cheese with Strawberry Reduction CC1904141500

6/23 Sunday • 2pm • $65 OPEN DOOR FARM Instructors: Owners & Operators Jillian and Ross Mickens

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 class@calvertretail.com

• • • • •

This is the second class in our new series where attendees can learn and connect to the local farmers that make up this agricultural mecca we call home. Jillian, a registered dietitian and now a full-time farmer, believes growing things is a continuous learning process and feels small-scale sustainable agriculture is the future. Sharing recipes is just one of the ways Open Door Farm connects communities to locally-grown food.

Menu: Duck Egg Frittata with Spring Veggies and Potatoes; Garlic Scape Pesto Pizza; One-Pan Vegetable Roast with Local Sausage; Quick & Spicy Pickled Carrots and Daikon; Lemon and Garlic Kale Salad with Local Bacon CC1906231400

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.

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

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

JUNE

6/1 Saturday • 5pm • $65

6/8 Saturday • 10am (3½ hr class) • $65

CEVICHES Y ESCABECHES

SHOP THE FARMERS’ MARKET: VEGETABLE-FORWARD THINKING

Instructor: Chef Marcelo Villasuso Escabeche, a common practice in Spain, is a traditional method to preserve foods by marinating them in an acidbased marinade similar to the more commonly known Ceviche.

Menu: Cecina (Beef Jerky) and Cactus Ceviche with Smoky Chile Morita Salsa Macha; Salpicon de Carnero (Lamb Leg Salad with Pickled Carrots, Radishes, Crumbly Queso Cotija and Arugula); Cured Red Snapper in an Orange Escabeche, Garnished with Fried Capers and Jalapeños; Tequila Plantain Flambé CC1906011700

Instructor: Kurt Patzer

6/2 Sunday • 2pm • $65

Instructor: Chef Brian Adornetto

GRADUATION DINNER

Instructor: Chef Lucindy Willis Chef Willis, a two-time winner of the NC Best Dish competition and retired English Professor, continues to combine her love of teaching and passion for food while entertaining us with her stories and experience.

Menu: Spiralizer Cucumber Tzatziki; Sous Vide Salmon; Lemon Risotto; Strawberry Upside Down Cake CC1906021400

6/4 Tuesday • 6pm • $65

Learn how you can shop the​Chapel Hill​Farmers’ ​Market with confidence and introduce more plants into your diet.

Menu: Five seasonal plant-forward recipes CC1906081000

6/9 Sunday • 12pm • $45

Note: Tickets must be purchased for each participant KIDS & PARENTS IN THE KITCHEN: FATHER’S DAY: DAD & ME IN THE KITCHEN Chef Adornetto is a freelance food writer, professional chef, and culinary instructor with many years of experience starting when he was born into the culinary world, learning the basics of cooking from his family and their restaurant, P.N.K. Tavern in Jersey City, NJ, which has been there for over 75 years.

Menu: Handmade Hamburgers with Customized Favorite Burger Toppings; Bacon Ranch Mac & Cheese; Roasted Steak Fries with Garlic-Parmigiano Dipping Sauce; New York Egg Creams (Homemade Chocolate Sodas) CC1906091200

LET’S EAT OUTSIDE: FABULOUS PATIO, PICNIC, AND POTLUCK FOOD

6/10 Monday • 6pm • $65

An Award-Winning Professional Food Writer, Cook, Recipe Developer, Cooking Teacher, Public Speaker and Raconteur, Chef Castle describes herself to be “fueled by farmers’ markets, excellent bourbon, and the pursuit of the right word.”

Menu: Fancy Pimento Cheese with Saltines; Ham Salad Sandwiches on Cheddar-Cornmeal Biscuits; Bowtie, Broccoli, and Grape Salad; English Pea Salad with Pecorino and Mint; Cream Cheese Pound Cake with Cherry and Lemon Thyme Compote CC1906041800

Instructor: Chef Sean Fowler

Instructor: Chef Sheri Castle

6/5 Wednesday • 6pm • $65 A TOUCH OF PERSIA Instructor: Chef Amanda Fisher Amanda Fisher brings a new flavor adventure with this Persian-inspired menu. Light and refreshing with a decadent dessert, this class will teach you new ways to tempt your taste buds.

Menu: Middle Eastern Bread with Red Pepper and Tomato Dip with Sumac; Chicken and Shrimp Skewers with Lemon Yogurt Sauce; Roasted Lemon and Citrus Salad with Pomegranate Molasses Persian Rice; Honey Custard with Phyllo Straw CC1906051800

UNDER PRESSURE: AN INTRO TO SOUS-VIDE COOKING

A Raleigh native, Chef Fowler’s culinary journey has led him back to debut Mandolin, a restaurant that is Southern at its roots, draws influences from around the world and keeps the menu fresh and local.

Menu: Frisée Salad with Confit Duck, Bacon Lardons, and a 62-Degree Egg; Grilled Hanger Steak and Asparagus with Hollandaise; Macerated Strawberries with Mint and Crème Anglaise CC1906101800

6/13 Thursday • 6pm • $65 PROVENÇAL DINNER PARTY Instructor: Chef Amanda Cushman Chef Cushman is a culinary educator who has cooked professionally for over forty years, gaining experience in many of the food capitals of the US. Her menus are always fresh, healthy and attainable.

Menu: Steamed Mussels with Shallot, White Wine Sauce and Grilled Bread; Red Snapper in Parchment with Oranges and Olives; Frisée Salad with Warm Chèvre; Asparagus Gruyère Tart; Bittersweet Chocolate Tart with Chantilly Cream CC1906131800

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

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JUNE

CLASS KEYS:

DEMONSTRATION

HANDS-ON

WINE PAIRING

SPECIAL DIET

6/14 Friday • 6pm • $65

6/23 Sunday • 2pm • $65

FOREVER ‘INDIAN SUMMER’

MEET THE FARMER: OPEN DOOR FARM Instructors: Owners and Operators Jillian and Ross Mickens

Instructor: Chef Rupen Rao

Inspired by his mother’s cookbook, Chef Rao started instructing Indian cooking on a whim. Now the author of 3 cookbooks and instructor to over 2,500 culinary students, Chef Rao is a master creator of Indian cuisine. Born and raised in Mumbai, India, he now lives in Washington, DC. Menu: Mango Lassi; Tandoori Roasted Chicken with Cilantro Chutney; Vegetable; Biryani with Cucumber Tomato Raita; Royal Lentils CC1906141800

6/16 Sunday • 12pm • $45

Note: Tickets must be purchased for each participant

KIDS & PARENTS IN THE KITCHEN: FATHER’S DAY: GRILLING Instructor: Cooking School Staff

Grilling with Dad is the perfect way to celebrate all that is Dad. Menu: Grilled BBQ Chicken; Grilled Corn on the Cob; Grilled Potato Bundles; Grilled Peaches with Vanilla Ice Cream and Caramel Sauce CC1906161200

6/18 Tuesday • 6pm • $70 THE FOOD AND WINES OF THE LOIRE VALLEY

Instructors: Chef Ellen Clevenger-Firley & Sommelier Chetan Reddy

Join Chef Ellen Clevenger-Firley and Wine Director Chetan Reddy as we travel to the area known as the “Garden of France”: the Loire Valley. 5 courses, 4 wine pairings.

Menu: Salmon Rillettes with Crostini; French Lentil Salad with Goat Cheese; Sea Bass in Parchment with Warm Pistou; Asparagus and Parmesan Flan; Tarte Tatin (Apple Tart) CC1906181800

6/20 Thursday • 5:30pm • $60 AIR FRYER Instructor: Cooking School Staff Beat the heat and mess—see what all the Air Fryer fuss is about.

Menu: Blooming Onion with Comeback Sauce; Roasted Duck Fat Potatoes; Cornish Hens with Berry Port Sauce; Fresh Berry Fruit Tart CC1906201730

6/22 Saturday • 2pm (3 hr class) $65 TRADITIONAL ETHIOPIAN MEAL PART II Instructor: Leslie Chartier Part I was so fun we simply had to add a Part II. Menu: Derek Tibs (Chunks of Lamb Roasted with Rosemary and Garlic) with Awaze (Chili Dipping Sauce); Azifa (Lentil Salad); Sira Wot (Spiced Refried Chickpeas); Kitfo (Spiced Beef Tartare); Gomen Be Siga (Mixed Greens and Vegetables); Injera (Sourdough Flatbread); Ambasha Bread (Celebration Sweet Bread) CC1906221400

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This is the second class in our new series where attendees can learn and connect to the local farmers that make up this agricultural mecca we call home. Jillian, a registered dietitian and now a full-time farmer, believes growing things is a continuous learning process and feels small-scale sustainable agriculture is the future. Sharing recipes is just one of the ways Open Door Farm connects communities to locally-grown food.

Menu: Duck Egg Frittata with Spring Veggies and Potatoes; Garlic Scape Pesto Pizza; One-Pan Vegetable Roast with Local Sausage; Quick & Spicy Pickled Carrots and Daikon; Lemon and Garlic Kale Salad with Local Bacon CC1906231400

6/24 Monday • 5:30pm • $65 ­— Free Cookbook with Class­— LE CREUSET: THE CAST IRON WAY TO COOK Instructor: Cooking School Staff Le Creuset is the leader in brilliantly colorful, highperformance enameled cast iron cookware that’s easy to use, easy to clean and easy to care for. In this class the attendee will see just how versatile Le Creuset cookware can be. Each attendee will go home with a copy of Le Creuset’s cookbook “The Cast Iron Way to Cook.”

Menu: Moules Marinières; Grilled Rib-Eye Steak with Peperonata; Wild Mushroom Risotto; Vegetable Tian; Rhubarb and Orange Crumble CC1906241730

6/26 Wednesday • 5:30pm • $65 CHARLESTON Instructor: Cat Parker Browne Chef Cat Parker (Browne) made her way back to North Carolina after working the culinary scene in Charleston and attending the Culinary Institute of America in Napa Valley, California. She is currently the chef and owner of Culinary Solutions, a personal chef company based out of Raleigh.

Menu: Benne Seed Wafers; Fried Green Tomatoes; Shrimp and Grits; Peach Shortcakes with Homemade Biscuits CC1906261730

6/29 Saturday • 12pm • $60 KNIFE SKILLS II (BEYOND THE BASICS) Instructor: Chef Brian Adornetto A brief recap of knife and hand grips, prepping large dense vegetables and fruits, and more complex vegetable/fruit knife cuts and techniques will be covered.

Menu: Light Snack Provided CC1906291200

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

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See what we have In-Store for you! 3

In this free tasting series, we will be introducing the best-kept secret of Southern Season, the Cooking School. Come by the Tasting Station, located near our deli, to learn more about the variety of classes that we offer and to taste a featured recipe from each class.

Saturday, April 6 - Chapel Hill Creamery 3

Saturday, April 20 - Carrboro Coffee Roasters 3

Saturday, May 11 - Taste of Tobacco Road 3

Saturday, May 18 - The “Bones� of Scones 3

Saturday, June 8 - Gifts for Dad 3

Saturday, June 22 - Open Door Farms

12 - 2pm

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 group-prepared dinner party with your closest friends and family.

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

5/3 Friday • 6pm • $35

Wine Events 6/7 Friday • 6pm • $30

Spring into Loire Valley

Fess Parker vs. The World!

Join Debra Lewis, a wine industry veteran who has worked for Vintage ‘59 for the past 10 years as a national sales representative, as she takes you on a journey through Loire Valley with a tasting of seven different wines. Vintage ’59, formed in 2003, represents the iconic 1959 vintage in France. The heart and soul of the company is firmly focused on artisanal domaines making excellent regional wine—classic vin de terroir!

Elizabeth Cooper, the former wine director here at Southern Season, is coming back to the Cooking School for this very special event. Liz, who now represents Fess Parker Winery, and Chetan Reddy, the current wine director for Southern Season, will showcase four wines each in a great comparison of California varietals from Fess Parker compared to the same varietals found around the world.

“As importers, we look for wines with depth of fruit, length and elegance, rather than for obtrusive oak, overextraction, or excessive alcohol… The company focuses on the rich relationships that spring from the community of growers, instead of just the commercial imperative… The rule is simple: you work with people who make you proud and whose wine you drink at home.” CW1905031800

When Fess Parker purchased the 714-acre Foxen Canyon Ranch in 1988, his plan was to run cattle, plant a few acres of vineyard and perhaps someday, establish a small winery.

His dream was to start a family business that he could pass on to future generations. Now Eli Parker and his sister, Ashley, remain involved as stewards of their father’s vision, with Blair Fox assuming the role of head winemaker in 2005.

CW1906071800

***Wine events not eligible for Chef’s Club Stamps*** 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!

VISIT US TODAY! University Place • 201 S. Estes Drive Chapel Hill, NC 27514 12

(919) 929-7133 southernseason.com

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