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

  • Angel Food Cake Chantilly Cream & Macerated Berries
  • Scones- Blueberry & Spiced Fig with Vanilla Bean Glaze
  • Bavarian Pretzel with Beer Mustard

$39

Classic Italian

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

Cocktail Party [Gourmet Appetizer Ideas]

  • Grilled Chorizo Stuffed Calamari with Mango Salsa
  • Green Lip Mussel & Tasso Ham Fritter with Saffron Aioli
  • Dessert Tartlets Two-Ways: Lemon Curd & Chocolate Peanut Mousse

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

  • Roasted Duck Breast with Cilantro Chutney
  • Jicama Slaw
  • Soba Noodle Pancake
  • Ginger Ice Cream with Five Spiced Wonton

Southeastern Regional Cuisine

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

September Classes

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