Lunch & Learn - Cooking with Herbs 4/18/2024

Join us on your lunch break for some foodie fun!

About this experience

DATE: 4/18/2024
TIME: 11:30am - 12:30pm
CLASS TYPE: Demo


Unlock the secret to culinary magic by joining our exclusive "Herb Enchantment" cooking class! Delve into the world of cooking with herbs. Whether you're a novice or a seasoned chef, this class promises to ignite your culinary creativity and transform your cooking.


Chef Craig Kuhns will teach you how to make an incredible herb infused tomato soup and "faux"coccia herbed bread. Chef will then discuss how to use various herbs and proper timing when adding them to meals. An information packet will be provided to each guest. Soup and bread will be served while you learn along with glass of wine or tea will be served with your meal. 


You will receive 20% off your in store purchases on the day of your event. Some exclusions apply. Please notify us if you have any allergies. Adjustments can not be made during class.


No refunds or credits will be given if cancelled within 72 hours of event.


 

Your Host

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Chef Craig Kuhns got his start over 25 years ago in Charleston, SC after graduating from Johnson & Wales University. As the Charleston food scene grew, Craig trained under mentor Chef Ken Vedrinski of Trattoria Lucca and gained a love for Italian cuisine and fine dining. He had the opportunity to work in some of Charleston's most acclaimed restaurants including The Charleston Grill, Palmetto Grill, and Charleston's Basil Thai Restaurant. Craig brought his knowledge to Upstate over ten years ago, where he had the great fortune to work for restaurant group Table 301 at The Lazy Goat, Nose Dive, Soby's and Devereaux's. Before embarking on The Cook’s Station adventure, Craig was the Chef de Cuisine at Top Soil in Travelers Rest, and prior to that, Craig was the Executive Chef at Greenbrier Farms in Easley, SC.