**Sold out, but ask to be put on our waiting list or contacted about future classes like this**
Fri, Feb 17th, 6-8 pm (demonstration)
Chef Lonnie Gilbert will start the evening making several classic martinis, along with tips and techniques for the best cocktails and presentation. You’ll learn the difference between hors d'oeuvres and appetizers. And after enjoying your hearty appetizers and entrée, finish the evening with dessert and coffee. Menu includes four Classic Martinis: Gin with Blue-cheese stuffed olives, Authentic Margarita, Cosmopolitan, and Sour Apple Martini; appetizers: Smoked Salmon with Dill Cream Pizza and Spicy Chicken Pizza; entrée: Chicken Picatta with Pure di Patate; and dessert: Crepe Suzette. $40/person. Advance reservations required**
BAKING 101 COOKING CLASS
Mon, Feb 13th, 6-8pm (demonstration) (note: date has changed from Feb 20th to 13th)
Chef Teryi
Youngblood, Pastry Chef for Soby’s, will demonstrate these melt-in-your-mouth baking
delights. Being the master of Soby’s desserts, the food will be
incredible and we’re excited to have Teryi back in our kitchen! Menu
includes chicken pot pie, golden yellow cake, swiss buttercream (mocha),
bittersweet glaze, ginger molasses cookies, and white chocolate banana
cream pie. $40/person. Advance reservations required**
GIRLS NIGHT OUT: TAPAS PARTY AND WINE SAMPLING CLASS
Tue, Feb 21st , 6-8pm (demonstration)
Get
the girls together for a night filled with food and fun! Tapas are
chic, simple and the new trend for tasty get-togethers. Chef Corie
Martin shares her top tips to throw your next party, plus irresistible
tapas recipes that will make your dining and entertaining fun and
fuss-free. While you dine and sample select wines, we will be joined by
wine expert Bobby Bishop. Bobby will teach the perfect food and wine
parings. Menu includes Gourmet Cheese Cascade with assorted
preserves, nuts, fruits and Crackers; Marinated Beef Tenderloin Crostini
with a Creamy Horseradish Sauce; Shrimp Cocktail Shots with a Vodka
Cocktail Sauce; Broiled Scallops wrapped in Bacon; and a Tiered Dessert
Display featuring: Red Velvet Cake Bon Bons, Mini Gourmet Cupcakes,
Chocolate dipped fruits, Mini Tartletts and other bite size desserts.
$40/person. Advance reservations required**
Professional Knife Sharpening Service, Monday, February 27th
Bring your knives to The Cook's Station prior to this date.
Knives will be ready next day. Your knives will be sharpened by the
Professional that the best restaurants in town use. Experience the
difference!
HOMEMADE PASTA & SAUCES COOKING CLASS
Tue, Feb 28th, 6-8 pm (demonstration)
Chef John Malik, of 33 Liberty and author of Doughnuts for Amy, will
demonstrate how to prepare fresh homemade pasta and the best homemade
sauces to accompany them. Menu : Fettucine, Cheese Ravioli,
Tortellini, Alfredo Sauce, Basil Pesto, and Fresh Tomato Sauce.
$40/person. Advance reservations required**
KIDS CUPCAKE DECORATING CLASS *HANDS-ON*
**Sold out, but ask to be put on our waiting list or contacted about future classes like this**
Saturday, March 3rd, 9-11
am
Chef Corie Martin will teach the basics to making the perfect cupcake in this
hands-on class. Each child will get to bake cupcakes from scratch, make
delicious buttercream to pipe on their cupcakes using a pastry bag, and make
their own decorations using real Fondant. Each child will get to take a 6 pack
of their own cupcake creations home. Ages 8-12, max 6 per class. $30/child. Advance reservations required**
HANDS-ON CREPES COOKING CLASS
Mon, Mar 5th, 6-8 pm
In this hands-on class, Chef Teryi Youngblood, pastry chef for
Soby’s will have you whipping up several flavors of crepes. These extra
thin pancakes are so easy, so versatile and so impressive. They can be
served for breakfast, lunch or dinner and for any course during the
meal. They can be rolled, folded or stacked with an amazing variety of
fillings. And, of course, everyone will get to eat the fruits of their
labor, including: gallette complete: buckwheat crepe with ham eggs and
cheese
savory crepe: with shrimp, mushrooms and spinach and a lovely cream sauce
sweet crepe: chocolate crepes with nutella cream and caramelized fruit. $40/person. Advance reservations required**
HANDS-ON SUSHI CLASS
**Sold out, but ask to be put on our waiting list or contacted about future classes like this**
Thurs, March 8th, 6-8 pm
Have you ever wanted to make sushi at home like the pro sushi chefs? In
this hands-on class you will learn the secrets to making hand rolled
sushi. Chef Corie Martin will show you tips and give you the sources you
need to be an expert sushi chef. From making the perfect sushi rice to
where to buy all the supplies. Each guest will take home a pair of
chopsticks and a bamboo rolling mat. Please note: raw tuna will be
offered. However, all the ingredients used in the sushi will be cooked,
nothing raw will be used in the basic rolls. The basic rolls for the
class will be: California Roll, Bagel Roll ( smoked salmon and cream
cheese) and Vegetable Roll. $40/person Advance reservations required**
BRUNCH COOKING CLASS
Thu, Mar 22nd, 6-8 pm (demonstration)
Chef John Malik, of 33 Liberty and author of Doughnuts for Amy, will be cookin in our kitchen again! This time he’s preparing an impressive brunch that you’ll want to repeat at your home often. Menu includes Roasted Vegetable & Swiss Cheese Quiche (including homemade crust), Bacon wrapped Pork Tenderloin with Red Eye Gravy, and Crab Cake with Poached Eggs & Hollandaise. $40/person. Advance reservations required**
Professional Knife Sharpening Service, Monday, March 26th
Bring your knives to The Cook's Station prior to this date.
Knives will be ready next day. Your knives will be sharpened by the
Professional that the best restaurants in town use. Experience the
difference!
HANDS-ON ENCHILADAS/MEXICAN COOKING CLASS
Tues, Mar 27th, 6-8 pm
Why is Mexican food so popular? Perhaps it’s the way meat, vegetables and spices are so cleverly combined to create delicious yet healthy meals. Whatever the reason, aficionados of the enchilada will want to join Chef Corie Martin to learn the secrets to making these delicious recipes. In this hands-on class, you’ll prepare and of course feast on: Chicken & Green Chile Enchiladas; Shredded Pork Enchiladas with Chipotle Sauce; and Shrimp Enchiladas with Creamy Herb Sauce. . $40/person. Advance reservations required**
JUST DESSERTS COOKING CLASS
Tues, Apr 10th, 6-8 pm (demonstration)
Go ahead, eat dessert first! Chef John Malik, of 33 Liberty and author of Doughnuts for Amy, will demonstrate three decadent, to-die-for desserts at this class: Flourless Chocolate Cake, Short Cake with Fresh Berries & Whipped Cream and Crème Fraiche, and Vanilla Bean Crème Brulee. $40/person. Advance reservations required**
NEWLYWED COOKING BASICS CLASS
Thurs, Apr 19th, 6-8 pm (hands-on)
Chef Teryi Youngblood, Pastry Chef for Soby's, will lead this class. Newlyweds (or those love birds that just want to learn to cook!) will be up in the kitchen getting their hands dirty. Learn first-hand how to get around in the kitchen from one of Greenville's most popular chefs. $40/person. Advance reservations required**
Professional Knife Sharpening Service, Monday, April 23rd
Bring your knives to The Cook's Station prior to this date.
Knives will be ready next day. Your knives will be sharpened by the
Professional that the best restaurants in town use. Experience the
difference!
TUSCAN ROMANCE COOKING CLASS
Tues, Apr 24th, 6-8 pm (hands-on)
Take the mystery out of creating tasty, simple, classic Tuscan recipes. In this hands-on class increase your confidence as you gain experience under the instruction of Chef Corie Martin preparing delicious Italian fare. Shrimp Bruschetta with Spring Greens; Bistecca alla Fiorentina (Tuscan Grilled T-Bone); Rosemary Roasted Vegetables; Roasted Potatoes with Bay Leaves; and Zuccotto (Tuscan Dome Cream Cake). $40/person. Advance reservations required**
SAUTE AND CITRUS SAUCES COOKING CLASS
Tues, May 8th, 6-8 pm (hands-on)
Cooking with citrus fruit gives food a fresh, dynamic flavor. Learn how to work with the two most popular varieties of citrus fruits, lemons and oranges. Chef Corie Martin will lead this hands-on class. Working with Corie, you will learn how to enliven your dishes by incorporating citrus into everything from the main course to dessert. Menu includes Bruschetta with Citrus-scented Ricotta & Citrus Salsa Verde; Warm Shrimp Salad with Spinach, Bacon, Red Onion, Avocado & Tangerine Vinaigrette; Chicken with Lemon-Caper Piccata Sauce; and Orange Liquor Bananas Foster. $40/person. Advance reservations required**
“BASIC COOKING TECHNIQUES FOR ALL” CLASS
Mon, May 21st, 6-8 pm (hands-on)
What's for dinner? The most dreaded question of your day! Let Chef Teryi Youngblood, Pastry Chef for Soby's, help you answer that question. In this class you'll learn first-hand techniques and recipes that will give you basic cooking knowledge and make whipping up meals easier and more fun. $40/person. Advance reservations required**
Professional Knife Sharpening Service, Monday, May 28th
Bring your knives to The Cook's Station prior to this date.
Knives will be ready next day. Your knives will be sharpened by the
Professional that the best restaurants in town use. Experience the
difference!
“COOKING WITH SEASONAL FOODS” CLASS
Tues, Jun 19th, 6-8 pm (demonstration)
Chefs Vicky Moore, executive chef for The Lazy Goat and Teryi Youngblood, Pastry Chef for Soby's, pair up for this fun class.
They will take local, seasonal produce and herbs and create different recipes using the same ingredient list. $40/person. Advance reservations required**
Professional Knife Sharpening Service, Monday, June 25th
Bring your knives to The Cook's Station prior to this date.
Knives will be ready next day. Your knives will be sharpened by the
Professional that the best restaurants in town use. Experience the
difference!
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