Join us for August Classes!
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Our chefs provide you with all the knowledge you need to create amazing dishes. Our classes are perfect for a date night or girls' night out. Adult classes are $40-$50 per person/per class unless posted otherwise. Must be 21 to attend Wine Classes. Must be 18 to attend Knife Skills Class. You may bring in beverages with you to drink during class. Limit one bottle of wine per two people or two beers per person. ID's will be checked prior to class. You will receive a full meal when attending most classes.
Paid registration is required as seating is limited. There is a two day notification required for cancellation of a class for refund. If less than two days is given for cancellation, you may find a friend or family member to fill your spot. If you need to cancel the day of class due to illness or emergency, you can get half credit toward another class. Please inform us of food allergies upon registration. If over 21, you may bring 1 bottle of wine per 2 people, or 2 bottles of beer per person. No hard liquor is allowed. ID's are required. With the exception of kids classes, children under the age of 12 cannot attend adult classes unless previously approved by Gourmet Chef management.
Instructor: Sue Willson
Learn and taste a sampling of street vendors’ delights with Sue Willson, owner of Up Again Catering. Adapt local influences into your recipes. Grilled Pork Skewers, Walking Noodles & Curries, Fruits and more!
Instructor: Sue Willson
Learn the basics of rolling sushi with Sue Willson, owner of Up Again Catering. Sign up quickly as this is a very popular hands-on class!
Instructors: Matt & Teresa Hargrove
Cost is $45 per person
In this partial hands-on class, Matt will be making 3 different types of Bruschetta, Bucatini Alla Vodka with Handmade Noodles, and Decadent Tiramisu.
Instructors: Janette McCoy & Mike Novy
Join Janette and Mike from Souris River Brewing as they create Mushroom Fettuccine Alfredo with Chicken, Minestrone Soup, and Panna Cotta with Raspberry Cabernet Sauce for dessert!
Instructors: Mary Pignet
Ever wonder what spices should be used in what recipe? Or what their traditional medicinal uses are? Mary will share with you several recipes including Indian Spiced Roasted Chickpeas, Herbal Broth, French Tarragon Chicken Salad on Herbal Dutch Oven Bread, Steakhouse Fries with Winter Savory, and a Fruit Crumble with Sage.