Lunch & Learn with Chef Craig Kuhns - Salmon Salad 5/17/2024

Join us on your lunch break for some foodie fun!

About this experience

DATE: 5/17/2024
TIME: 11:30am - 12:30pm

Join us for our salad series lunch & learn with Chef Craig Khuns. In this demo-based class, Chef Craig will be guiding you through how to make the most delectable baked salmon salad served over a fresh spring salad! Your guests will be begging for more! One glass of wine or tea will be served with your meal. 

This week he will be making and you will be enjoying the perfect fresh salad with baked salmon!

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 canceled 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.