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 (866) 946-3360

View Calendar

French Revolution

  • Roasted Duck Breast with Foie Gras Butter
  • Haricot Vert & Almond
  • Beluga Lentil & Bacon
  • Banana Crepes with Cognac Caramel & Crème Anglaise

Gulf Seafood

(fresh & local seafood selections with global influences)
  • Grouper & Bay Scallops en Papillote (steamed in a paper parcel)
  • Crispy Fingerling Potato with Sweet Red Pepper
  • Saffron Beurre Blanc
  • Strawberry & Grand Marnier Trifle

Italian Cuisine

  • Grilled Airline Chicken Breast
  • Blistered Grape Tomato & Basil with Fresh Mozzarella
  • Grilled Lemon Polenta & Arugula Salad with Maple Balsamic Vinaigrette
  • Sorbet Trio with Strawberry, Guava & Muscadine Puree

Latin Cuisine

  • Sangria
  • Spanish Paella with Chorizo Sausage, Shrimp, Calamari, & Mussel
  • Apple Empanada with Dulce de Leche Ice Cream

New American Cuisine

  • 10oz Berkshire Pork Chop & Fig Demi-Glace
  • Brussel Sprout, Pancetta & Potato Mash
  • Baked Ricotta Cake with Blackberry Chocolate Ganache

Valentine's Day Dinner

Oysters 3 Ways
Raw with Mignonette
Tempura with Yuzu Caviar
Rockefeller with Pancetta & Red Chard
Saffron & Yellow Squash Bisque
Pink Sea Salt Cured Strawberry and Basil Oil

Jumbo Lump Crab Salad
Baby Spinach & Radicchio with Grapefruit,
Watermelon Radish, and Hazelnut topped
with Beetroot & Honey Vinaigrette

Caul Fat Wrapped Chilean Sea Bass
With Garlic Vermouth Beurre Blanc
New York Strip
14 oz. with Demi-Glaze
Served with Braised Collards
and Roasted Grape Tomato,
Prosciutto & Adzuki Bean Cake

Poached Bosc Pear
Stuffed with Chocolate & Bing Cherries,
Macadamia Nut & a Poarch Creek Honey Pastry
 *Price excludes beverages. 

Wild Game

  • Bacon Wrapped Texan Wild Boar Tenderloin
  • Sautéed Napa Cabbage & Green Apple
  • Israeli Cous Cous with Dijon Cream
  • Chocolate & Bourbon Pecan Tartlets