Hands-on Classes

Our hands-on classes put you in control of the KITCHEN.

Walk a mile in our chefs’ shoes. Through the guidance of the chef, you will compose a fresh, gourmet meal from start to garnish. 

Schedules are subject to change without notice. Guests must be 21 years of age to attend hands-on classes.

For culinary class reservations,
please call 1-855-393-7227.

 
View Calendar

Baking 101

  • French Baguette
  • Pate Choux with Pastry Cream & Chocolate Glaze

$39

Classic Italian

  • Veal Saltimbocca with Prosciutto, Sage, Provolone
  • Broccoli Rabe, Lemon & Garlic
  • Rosemary & Black Truffle Potato
  • Disaronno Panna Cotta with Almond Toffee

Gulf Seafood

  • Seared Red Snapper, Apalachicola Bay Scallops & Clams
  • Saffron Broth with Quinoa
  • Garden Vegetables with Torn Herbs
  • Fennel Pollen Ice Cream

Mediterranean Cuisine

  • Seared Ahi Tuna Loin with Garden Tomato & Herb Salsa
  • Artichoke Heart with Radicchio & Pancetta
  • Olive & Caper Couscous
  • Mixed Berry & Lemon Mascarpone Cream with Pistachio Nut Pastry

Pan Asian Fusion

  • Stir-Fry Stuffed Pork Loin Roulade with Vermicelli Noodle
  • Grilled Japanese Eggplant
  • Mushroom Broth
  • Coconut Haupia with Caramelized Pineapple & Toasted Coconut 

Southeastern Regional Cuisine

  • Beef Filet
  • Fried Green Tomato
  • Spinach with Bacon Vinaigrette
  • Wild Turkey Caramelized Apple with Butter Pecan Ice Cream

October Classes

Caribbean Cuisine

  • Baked Cumin Chicken
  • Caribbean Succotash with Coconut Milk
  • Ginger Beurre blanc
  • White Chocolate Panna Cotta, Dark Chocolate & Appleton Rum Ganache with Hazelnut

Gulf Seafood

  • Seared Red Snapper, Apalachicola Bay Scallops & Clams
  • Saffron Broth with Quinoa
  • Garden Vegetables with Torn Herbs
  • Fennel Pollen Ice Cream

Italian Cuisine

  • Rabbit Pot Pie with Sherry Bechamel
  • Arugula & Green Apple Salad with Balsamic & Parmesan
  • Ricotta & Pistachio Cannoli

Mediterranean Cuisine

  • Grilled Rack of Lamb
  • Warm Vegetable Salad with Balsamic Gastrique
  • Garlic Crushed Fingerling Potato
  • Almond Cookies with range & Vanilla Bean Icing

Pan Asian Fusion

  • Stir-Fry Stuffed Pork Loin Roulade with Vermicelli Noodle
  • Grilled Japanese Eggplant
  • Mushroom Broth
  • Coconut Haupia with Caramelized Pineapple & Toasted Coconut 

Steak House

  • Marinated Flank Steak
  • Watercress with Roasted Tomato & Shallot
  • Mushroom Bread Pudding with Parmesan
  • Chocolate & Grand Marnier Creme Brulee