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January

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3 Friday 6:00 p.m. $100 for 2 Date Night: Sushi Rolling Lisa Moore

Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. An avid fan of sushi rolling, Lisa shares her passion with both the sushi novice and the sushi veteran. Ready those chopsticks, this date night class is sure to delight and inspire all senses. This is a hands-on class. Menu: Sushi Rice; Dragon Roll; Tempura Shrimp (in fryer); Spicy Tuna Rolls; Temaki (Hand Roll); Gunkan (Cucumber-Wrapped) mc1401031800

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After a few years in the business world, Melinda decided to chase her passion for food and wine by enrolling in Culinary School at Johnson and Wales in Charlotte. Graduating at the top of her class in 2006, Melinda formed The Culinary Connection. Since then, she has taught cooking lessons in North Carolina, South Carolina, Georgia and Florida. Experience the exotic tastes of Thai as Melinda guides the class through dishes like Thai Chicken Fried Rice and Thai Mango Pudding. This is a hands-on class. Menu: Thai Shrimp Satay with Peanut Dipping Sauce; Green Papaya Salad with Lime Juice and Honey; Thai Chicken Fried Rice with Thai Basil; Coconut & Red Curry Noodles; Thai Mango Pudding mc1401081700

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4 Saturday 11:00 a.m. $45 Flatbreads from Around the World Cooking School Staff

Flatbreads transcend cultural boundaries, and the popularity of this simplistic staple has skyrocketed recently. Join the Cooking School Staff for this class takes a creative look at classic flatbreads. This is a hands-on class.

Menu: Toasted Naan with Olive Oil and Lamb Kebabs, Pizza with Potato, Mushroom, Taleggio and Pepperoncini, Short Bread with Caramel, Chocolate and Hazelnuts. mc1401041100

4 Saturday 4:00 p.m. $50 Knife Skills Cooking School Staff

8 Wednesday 5:00 p.m. $50 Thai with Melinda! Melinda Piercy

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The Cooking School Staff teaches basic cutting and chopping techniques, how to hold a knife properly and how to care for and sharpen your knives in this wildly popular class series. After practicing knife skills, a snack will be served. Feel free to bring your own chef's knife, otherwise, one will be provided. This is a hands-on class. mc1401041600

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5 Sunday 2:00 p.m. $65 for 2 Kids and Parents in the Kitchen: Daddy Does Italian Dinners Lisa Moore

Lisa, Cooking School Instructor and Johnson and Wales graduate, shares how to prepare deliciously simplified meals in advance that are easy and freezer-friendly for dads and nutritious for kids. Learn to craft an array of meals by thawing the meal components separately and combining in different ways. Mangia! (So Eat!) This is a hands-on class. Ages 7 and up with a parent. Menu: Gnocchi; Marinara; Italian Wedding Soup; Baked Ziti; Spaghetti and Meatballs; Pizza; Nutella Cookies mc1401051400

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7 Tuesday 5:00 p.m. $45 Two-Bite Temptations: Tailgate Tempters Lisa Moore

10 Friday 6:00 p.m. $40 Everything is Better with Bacon Lisa Moore

This class proves everything really is better with bacon. From drinks to dessert, learn to plan your own pork-inspired party with Lisa, Cooking School Instructor and graduate of Johnson and Wales.

Menu: Spinach Salad with Bacon Vinaigrette; A Pig in Pig’s Clothing (Bacon-Wrapped Pork Tenderloin); Scoring pork (combining two loins to cook more evenly); Bacon Brussels; Smokey No-Mayo Potato (“Smoked” potato salad with Greek yogurt, no mayo, turkey bacon & apples); Pig Candy (bacon baked with Blackberry Patch Maple Praline Syrup & Southern Season Wicked Walnuts or Spicy Pecans) mc1401101800

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11 Saturday 11:00 a.m. $35 Canine Cuisine Cooking School Staff

Join the Cooking School Staff and make treats for those beloved furry friends. Learn to cook for your canine and take home goodies made for dogs to devour. Human snacks will be served at the end of the class. This is a hands-on class. Menu: Honey Granola; Garlic Scones; Kennel Cakes; Peanut Butter Bones

12 Sunday 2:00 p.m. $35 Great Grains! Nanci Kestenbaum

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Nanci is a Cooking School Supervisor who also assists with cooking classes for kids at Trident Technical College in Charleston—her own alma mater. Learn to make a modern meal with ancient grains like teff, millet, cracked wheat and alegria. These grains provide fiber, protein, and other beneficial nutrients to diets. Join Nanci as she instructs how to incorporate ancient grains into modern meals. This is a hands-on class. Menu: Sweet Millet Congee; Grilled Polenta with Wilted Greens; Teff Stew and Alegria mc1401121400

Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. Small bites can fill even the biggest appetites. Lisa teaches the art of travel-friendly recipes that promise to score big, making game day fun and worry-free. This is a hands-on class.

Menu: Mini Meat Sammies; Chipotle Cream Cheese Chicken on Cornbread Buttons; Chickpea Salsa mc1401071700

13 Monday 6:00 p.m. $35 Healthier Super Bowl Snacks Laurie Erickson

Host a healthy Super Bowl party with a snack spread that will tempt even the most manly football fanatic. Recently featured on Dr. Oz promoting healthy eating and living, Laurie lightens common football fare so you can kick off the New Year right. Menu: Chicken Sausage Skewers; Turkey Banh Mi Sandwiches; Spicy Roasted Shrimp; Crispy Fingerling Potato Wedges; Andouille Sausage in a Blanket mc1401131800

Please have the class code number and date available when you register. Reservations are accepted on a first come, first served basis and are non-refundable and non-transferable. Most classes include recipe packets, sample tastings and demonstrations of technique. Wine is included most evenings. Adult classes are open to students 16+ years old. Please call 855-716-1240 or visit www.southernseason.com for more information.

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To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.

January 14 Tuesday 6:00 p.m. $35 Fast and Fresh: 10-Minute Meals Under 400 Calories Laurie Erickson

Laurie has a lifelong passion for food and has been on Dr. Oz promoting healthy eating and living. Learn to lighten your New Year with fast, easy and fresh 10-minute meals, all under 400 calories.

Menu: Steamer Basket Salmon; Asian Stir Fry; Pecan-Crusted Chicken; Roasted Cod; Chicken with Olives and Sundried Tomatoes mc1401141800

15 Wednesday 5:00 p.m. $50 Seven Ingredient Dinners Emily Kimbrough

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Emily is a Georgia farmer’s daughter turned classically-trained chef from Johnson and Wales. Emily teaches quick meal planning from the pantry using only seven ingredients. This is a hands-on class.

Menu: Tomato Soup and Apple Cheddar Grilled Cheese Sandwiches; Pan Seared Salmon with Lemon Garlic Rice and Roasted Broccoli; Chicken, Spinach, and Tomato Fettuccine in Cream Sauce; Chocolate Drizzled Raspberry Cheesecake Turnovers mc1401151700

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17 Friday 6:00 p.m. $50 Wine Pairing Class: Perfect Roasted Chicken & Beef with Classic Sauces Lisa Moore and Nick Long

Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. Lisa teams up with Wine Buyer Nick to illustrate the future in wine pairing. Forget the misconception that white wine is for chicken, and red wine is for beef. Learn to roast the perfect chicken and beef tenderloin along with five savory sauces to pair with either protein. For the finish, pair wine based on the sauce flavor profiles, not the meat. This is a hands-on class.

Menu: Roasting Chicken to perfection; Roasting Beef to perfection; Pan Gravy–Chicken and Beef; Beurre Blanc; Bearnaise; Espagnole; Provençale Sauce; Chimichurri mc1401171800

18 Saturday 1:00 p.m. $55 The Joy of Gluten-Free Baking Peter Reinhart

Join bread expert Peter as he bakes from his new book (co-authored by Denene Wallace), "The Joy of Gluten-Free, Sugar-Free Baking." Peter’s techniques are unlike any other gluten-free methods, replacing all starches and sugars with nut and seed flours, crafting quality baked goods sans the glycemic load. In other words, these recipes are not only for the gluten-sensitive, but for diabetics, pre-diabetics and those seeking weight and sugar control without sacrificing flavor. Join the master of gluten-free baking for an informative, eye-opening event.

Menu: Double Cheese Focaccia with Tomato Sauce; No Carb Hushpuppies; Toasting Bread; Pecan Sandies; Sweet Pecan Almond Bread; Biscotti mc1401181300

19 Sunday 2:00 p.m. $55 Artisan Breads: Traditional and Neo-Traditional Techniques Peter Reinhart Peter is the Chef on Assignment at Johnson and Wales University in Charlotte, N.C. where he teaches courses on baking and food & culture. The author of multiple James Beard Award-winning cookbooks, Peter also develops products for many national food companies. This class collects and presents the best techniques from three of Peter's books: “The Bread Baker's Apprentice,” “Whole Grain Breads” and “Artisan Breads Every Day.” Peter teaches bread baking with and without preferments, elevating homemade bread to world-class quality.

Menu: French Bread and Ciabatta (with and without preferments); 100% Whole Wheat Bread with Soaker; Chocolate Babka with Variations; and Raisin-Cranberry Breakfast (or Dessert) Focaccia mc1401191400

CLASS CODES BASIC:

1 ADVANCED: 2 WINE: 3 FOR KIDS: 4 HANDS ON: 5

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January

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21 Tuesday 6:00 p.m. $50 Winter Dinner Party Nathalie Dupree

A playful riff on Julia Child’s “Mastering the Art of French Cooking,” Nathalie’s “Mastering the Art of Southern Cooking” won a James Beard Award last year. An ambassador of Southern hospitality, Nathalie teaches the fine art of entertaining with a down-home dinner party laced with charm. Menu: Crusty No-Knead Bread; Southern Cassoulet with Beans, Duck and Italian Sausage; Green Salad; Caramel Sauce; Caramel Ice Cream mc1401211800

22 Wednesday 6:00 p.m. $40 Chucktown Chow: The Fat Hen Fred Neuville

Fred of The Fat Hen on John’s Island infuses Lowcountry cuisine with French flavors using fresh ingredients from Charleston's rich farming community. Join Fred for an evening of distinctly Southern food with an undeniable French flair.

Menu: Roasted Tomato, Corn and Boiled Peanut Salad; Mussels Aïoli with Crusty Bread; Beef Tartare with a Quail Egg and Toast Points; Sautéed Oysters with Wild Mushrooms, Country Ham and a Shallot Cream over Grilled Bread mc1401221800

24 Friday 6:00 p.m. $40 Date Night: Chocolate! with Cacao's Artisan Chocolate Mark Gray and David Vogasky

Classically trained pastry chefs Mark and David are both alumni chocolatiers of The Greenbrier Resort in White Sulpher Springs, W.V. where they mastered artisan, European-style chocolates and confections. When Mark moved to Charleston to open Cacao’s Handmade Chocolates, he invited David to join. Though the King Street location has since closed, come learn to make divine chocolate creations with professional connoisseurs.

25 Saturday 5:00 p.m. $40 Wine and Chili Nick Long and Marilyn Markel

Add elegance to chili with wine. Culinary Director Marilyn and Wine Buyer Nick together present a red and white wine pairing for traditional and white chili.

Menu: Rocking Beef Chili with Sirloin and Toppings; Chicken Chili with White Navy Beans mc1401251700

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26 Sunday 2:00 p.m. $35 Kids in the Kitchen: "I Made That!" Game Day Goodies Nanci Kestenbaum

Nanci is a Cooking School Supervisor who also assists with cooking classes for kids at Trident Technical College in Charleston—her own alma mater. As a mother, Nanci is well aware that kids are more likely to eat what they make, so she developed a three-part series entitled, "I Made That!” Kids will enjoy making these healthy, tasty treats for the football fans at your Super Bowl soiree. Look for the other classes every two weeks. This is a hands-on class. Ages 7 and up.

Menu: Curried Potato Puffs; Individual Lasagnas; Hummus with Skillet Pitas and Dipping Vegetables mc1401261400

27 Monday 6:00 p.m. $40 A Southern Super Bowl Lisa Moore

A big game means big food, and as everyone knows, when it comes to football, no one does it bigger than Southerners. Cooking School Instructor and Johnson and Wales graduate Lisa provides snack suggestions to satisfy a crowd.

Menu: Pickled Shrimp Skewers (Cooler friendly. If you are headed to the game, these can be kept on ice during the game for a great, filling snack after all that cheering.); Braised Short Ribs; Boiled Peanut Slaw; Pecan Tassies mc1401271800

Menu: Chocolate Dipped Strawberries with Grand Marnier; Variety of Truffles mc1401241800

About Cooking Classes Cooking Classes at Southern Season provide an EPICUREAN EDUCATION served with a heaping side of expertise and style. Learn from local, regional and internationally renowned chefs, culinary experts and a highly trained staff as they share secrets, techniques and recipes in a classroom that redefines the concept. Our state-of-the-art facility features tiered seating, live video monitors and the finest cookware and appliances. Each quarter our schedule hosts a variety of wine tastings, exciting greet-the-chefs and affordable stovetop opportunities for EVERY SKILL LEVEL. Popular course series include “KNIFE SKILLS,” an introduction to proper handling and maintenance of the chef’s most important tool; “KIDS IN THE KITCHEN,” a family-styled exploration of fun food and tasty teamwork; “LEARN AT LUNCH,” an abbreviated lunchtime course for on-the-go moms and busy professionals; and “SOUTHERN BISCUITS,” one of our most popular courses—lays the foundation for two distinct styles of biscuits for each student’s culinary creativity. Classes are DEMONSTRATION-STYLE OR HANDS ON and approximately two hours in length. Each student will receive recipe packets, contextual history, demonstrations of technique and generous portions of the subject cuisine. Wine is included in most evening classes, with special emphasis on food pairings. Adult classes are open to students 16 years of age and older. Reservations are accepted on a first-come, first-serve basis and are non-refundable and non-transferable. 4


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January

28 Tuesday 6:00 p.m. $50 Chucktown Chow: Lana Restaurant John Ondo

31 Friday 5:00 p.m. $50 Chinese New Year Emily Kimbrough

Menu: Seared Scallops with Preserved Lemon Risotto; Shrimp Puttanesca; Gnocchi with Spicy Broccoli Rabe and Parmesan Broth; Olive Oil Cakes mc1401281800

Menu: Pulled Pork Steamed Dim Sum Buns; Ginger-Scallion Shrimp Cakes; Orange Duck Egg Rolls with Sweet and Sour Sauce; Chinese Five-Spice Beef Spare Ribs; Sesame Sweet Rice Balls stuffed with Peanut Butter Candy mc1401311700

As chef/owner of Charleston’s Lana Restaurant, John interprets classic Mediterranean dishes through a Lowcountry lens. Learn to prepare an authentic Mediterranean meal mastered by a Charleston native.

Emily is a Georgia farmer’s daughter turned classically-trained chef from Johnson and Wales University. Join Emily to celebrate the Chinese New Year with authentic dim sum recipes. This is a hands-on class.

29 Wednesday 6:00 p.m. $35 Neita's Vinaigrettes Neita Wiese

Neita Wiese is owner of Neita's Charleston Vinaigrettes & Marinades, which will be used in class and are sold in-store. A heart health advocate, Nita prepares one of her signature dishes--a quintessential Lowcountry meal of locally-sourced, fresh collards and South Carolina quail. Neita's culinary philosophy is using simple ingredients prepared flavorfully and well. Menu: Collards and Quail; Pork Tenderloin with Sautéed Winter Vegetables; Salmon with Steamed Asparagus; Salad with Vinaigrette mc1401291800

31 Friday 12:00 p.m. $30 Learn at Lunch: Simmering Soups Ooh La La Marilyn Markel

Combat the cold with satisfying soups. Join Culinary Director Marilyn for creative soups that are sure to be winter menu mainstays. This is a one hour class.

Menu: Curried Lamb and Tomato Stew with Caramelized Fennel and Seasoned Yogurt; Chicken Tortilla Soup with Pico de Gallo and Avocado; Gingered Carrot Soup mc1401311200

CLASS CODES BASIC:


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February 1 Saturday 1:00 p.m. $45 Food Fads Lisa Moore

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Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. Accompany Lisa as she brings the trendiest foods from across the nation to the Southern Season kitchen. Finally experience the cronut craze without waiting in line! This is a hands-on class. Menu: Bantam Bagel Bite (bagel hole with various fillings); Ramen Burgers; Gourmet Popcorn (various flavors from dark chocolate to Sriracha); Cronuts mc1402011300

1 Saturday 5:00 p.m. $35 Blends from Around the World Thomas Hines

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A wine professional and aficionado for over 27 years, Thomas is the current District Manager of Trinchero Family Estates based in St. Helena, Ca. Accompany Thomas on an exploration of wine blends from Australia to Argentina. Menu: Shiraz Blend from Australia, Malbec Blend from Argentina, California Blend and North Coast Meritage mc1402011700

2 Sunday 2:00 p.m. $35 Easy Entertaining: Mexican for a Crowd Lisa Moore

Cooking School Instructor and Johnson and Wales graduate Lisa provides a fix it and forget it dinner, leaving time to enjoy friends and margaritas. Menu: Guacamole Bar; Mexican Chopped Salad; Braised Beef Barbacoa; Slowcooker Mexican Chocolate Cake mc1402021400

4 Tuesday 6:00 p.m. $35 Impress your Date: Cooking with Cheese Kevin Swanson

Kevin is a cheesemonger at Southern Season and has worked in countless kitchens, starting as busboy and later a highly-coveted Garde Manger position. Having cooked for both Maya Angelou and The President, Kevin still fondly remembers his first date-worthy dinner.

Menu: Capriole Farms Wabash Cannon Ball Goat Cheese; Baby Greens with a Tale of Two Blue Cheese Dressings; Kevin's Date Night Chicken (breaded and fried) with Cantal; Pasta Carbonara; Asparagus wrapped in Spec with Holy Smokes Olive Oil and Sea Salt; Truffles filled with Caramel, Apple Slices and Cheese mc1402041800

5 Wednesday 5:00 p.m. $50 Thai With Melinda! Melinda Piercy

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After a few years in the business world, Melinda decided to chase her passion for food and wine by enrolling in Culinary School at Johnson and Wales in Charlotte. Graduating at the top of her class in 2006, Melinda formed The Culinary Connection. Since then, she has taught cooking lessons in North Carolina, South Carolina, Georgia, and Florida. Experience the exotic tastes of Thai as Melinda guides the class through dishes like Thai Shrimp Spring Rolls and Thai Crème Caramel. This is a hands-on class. Menu: Thai Shrimp Spring Rolls; Thai Beef Salad with Lemongrass and Mint Vinaigrette; Thai Sesame Noodles; Sautéed Thai Zucchini; Thai Crème Caramel mc1402051700

7 Friday 6:00 p.m. $40 Aphrodisiac Foods Laurie Erickson

Laurie has a lifelong passion for food and has been featured on Dr. Oz in support of healthy diet and wholesome living. In light of Valentine’s Day, Laurie presents food to put you in the mood.

Menu: Oysters Rockefeller; Chili Spiced Roasted Almonds; Gorgonzola Stuffed Figs; Crab and Avocado and Watermelon Salad; Dark Chocolate and Maca Root Pots de Crème mc1402071800

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8 Saturday 11:00 a.m. $50 Valentine Brunch Emily Kimbrough

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Emily is a Georgia farmer’s daughter turned classically-trained chef from Johnson and Wales. Whether served at a table or served in bed, this Valentine’s Day learn to make decadent breakfast for two, carefully crafted by Emily. This is a hands-on class.

Menu: Strawberry Cream Cheese Stuffed French Toast with Maple Almond Syrup; Roasted Tomato and Asparagus Frittata for Two; Steak with Cream Gravy over Buttermilk Biscuits; Sweet Potato Green Bean Hash; Berry Yogurt Parfaits with Toasted Peanut and Honey Granola mc1402081100

8 Saturday 5:00 p.m. $40 Lavanya's House: Recreating Restaurant Favorites Lavanya Sabin

Lavanya's House reimagines the idea of authentic Indian cuisine by bottling it and bringing it to the average American table. Rather than going to restaurants, Lavanya’s curry sauces simplify the idea of Indian flavors for home cooks. Spice up your tired weeknight meal planner with Indian flavors from Lavanya’s House.

Menu: Vegetable Bhajis; Shrimp Pakoras (served with various chutneys); Sambar with Okra and Eggplant (soup made with split peas or lentils tamarind and seasonal vegetables); Pepper Pork with Coconut (tender pork cooked in a pressure cooker and sautéed with spice and coconut); Perfectly Cooked Basmati Rice; Black-Eyed Peas with Mushrooms; Hyderabadi Double Ka Meet (a decadent bread pudding a specialty of Hyderabad in South Central India) mc1402081700


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9 Sunday 2:00 p.m. $35 Kids in the Kitchen: "I Made That!" Soul Warming Soups Nanci Kestenbaum

Nanci is a Cooking School Supervisor who also assists with cooking classes for kids at Trident Technical College in Charleston—her own alma mater. As a mother, Nanci is well aware that kids are more likely to eat what they make, so she developed a three-part series entitled, "I Made That!” Soups are a menu staple that cut the cold of winter. Kids will love learning to make a meal for the entire family. Look for the final class in two weeks. This is a hands-on class. Ages 7 and up. Menu: Chicken Soup with Matzo Balls; Minestrone Soup; Cream of Cauliflower Soup; Cornbread mc1402091400

14 Friday 6:00 p.m. $100 for 2 Date Night: Romantic Valentine Dinner Cooking School Staff

From the Cooking School Staff comes a four-course menu for romance, culminating with a dinner for two complete with dimmed lighting to set the mood.

Menu: Roasted Red Pepper Soup with Gruyère Crackers; Lobster Ravioli with Saffron Cream Sauce; Trout wrapped with Prosciutto; Decadent Chocolate Cake mc1402141800

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15 Saturday 11:00 a.m. $35 Southern Biscuits Willard Doxey and Marilyn Markel

Breakfast or dinner, biscuits make any meal better. As the staple of any respectable Southerner’s recipe canon, notable Southern cook Willard and Culinary Director Marilyn teach traditional biscuit techniques to biscuit buffs. Have a hands-on experience and learn to perfect the classic Southern biscuit.

Menu: Biscuits Two Ways: Stunning Rolled Biscuits and Light Biscuits; Homemade Jam; Creamy Grits; Pickled Shrimp; Country Ham; Fruit Salad c1402151100

February 16 Sunday 4:00 p.m. $40 Barbecue! Russ Cornette

As South Carolina State Barbecue Champion and founder of Queology— purveyor of dry rubs, sauces and pit-smoked pork—Russ knows his fair share about Carolina ‘que. A civil engineer moonlighting as a pit master, Russ brings barbecue from the champion’s stage to the common man’s kitchen. Menu: Smoked Stuffed Peppers; Barbecue Pork Ribs; Barbecue Pulled Pork; Vinaigrette Slaw mc1402161600

18 Tuesday 6:00 p.m. $35 Chucktown Chow: Basico Bryan Lewis and Heather Stoeler

North Charleston's Basico brings the farm-to-table movement to a modernized taqueria, utilizing local seafood and pastured pork at affordable prices. Owner Bryan and Chef Heather Stoeler give a Tex-Mex twist to the classic Lowcountry shrimp and grits, adding tamales and habaneros. Menu: Shrimp and Grit Tamales with Geechie Boy Grits and Habanero Cream Sauce; Traditional Oaxacan Mole (guests will be given a small amount to take home) mc1402181800

19 Wednesday 6:00 p.m. $40 Done Ahead Date Night Lisa Moore

Cooking School Instructor and Johnson and Wales graduate Lisa redefines a classic romantic dinner by crafting a stress-free, make-ahead menu.

Menu: Osso Bucco (or lamb shanks); Make-Ahead Mashed Potatoes; Green Bean Sauté; Crema Catalana mc1402191800

15 Saturday 5:00 p.m. $45 Gibbes Museum of Art—The Great Wave: Japonisme in Charleston Sara Arnold and Cooking School Staff

Sara is curator of collections at the Gibbes Museum of Art where she is responsible for the care and exhibition of the museum’s art collection. This January the Gibbes will present The Great Wave: Japonisme in Charleston, an exhibition that explores the influence of Japanese art and culture on the artists of the Charleston Renaissance (1915 to 1945). Join Sara and the Cooking School Staff as they seamlessly translate timeless Japanese art into timeless Japanese cuisine. Menu: Avocado Sushi Rolls; Teriyaki Salmon atop Miso Potatoes; Green Tea Sorbet mc1402151700

16 Sunday 11:00 a.m. $40 Sumptous Southern Fare Willard Doxey and Marilyn Markel

Marilyn is Culinary Director at Southern Season and has teamed up with long time Southern cook Willard to bring their great Southern food memories to the table. Join them for lively conversation and fine Southern fare.

Menu: Hushpuppies with Caramelized Onions; Grannie's 12-Hour Deviled Ham with Mixed Winter Green "Madeleine"; Spoonbread with Shrimp and Lemon Cream Sauce; Chocolate Ganache with Sorghum Pudding Cups c1402161100

Please have the class code number and date available when you register. Reservations are accepted on a first come, first served basis and are non-refundable and non-transferable. Most classes include recipe packets, sample tastings and demonstrations of technique. Wine is included most evenings. Adult classes are open to students 16+ years old. Please call 855-716-1240 or visit www.southernseason.com for more information.

CLASS CODES BASIC:


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February 21 Friday 12:00 p.m. $30 Learn at Lunch: Winter Dinner Marilyn Markel

Culinary Director Marilyn Markel shares her secrets to a warming winter meal.

Menu: Shaved Brussels Sprout Salad with Pecorino and Walnut Bruschetta; Lamb and Fennel; Peanut Butter Bars with Chocolate Ganache mc1402211200

21 Friday 6:00 p.m. $40 Chucktown Chow: Tristan Nate Whiting

As the Executive Chef of Tristan in Charleston, Nate Whiting crafts what the Post and Courier calls “the simple sublime,” using ingredients from Charleston’s agricultural offerings. Deconstruct complex culinary conceptes from how to layer flavors to how to braise meat, all while sampling Nate’s exquisite execution of Charleston’s seasonal fare.

Menu: Salt-Roasted Beet Salad with Chamomile Yogurt and Toasted Pistachios, Risotto Style; Mac & Cheese with Sharp White Cheddar; Slow-Braised Chicken Leg with Roasted Brussels Sprouts and Carrot Jus mc1402211800

22 Saturday 1:00 p.m. $50 Eat Well - Live Well Jill Dahan

In her debut cookbook, “Starting Fresh! Recipes for Life,” Jill promotes her philosophy of wholesome yet simple meals. Learn to throw together a healthy, fuss-free dinner with Jill’s tips and techniques.

Menu: Flipping Shrimp Wrapped in Pancetta with Rosemary, Garlic and Lemon; Grass-Fed Orange and Honey Marinated Tenderloin; Potato Dauphinoise with Goat Cheese Cream and Gruyère and Parmesan Crust; Seasonal Side; Almond Pavlova Roulade with Fruit mc1402221300

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23 Sunday 2:00 p.m. $35 Kids in the Kitchen: "I Made That!" Break for Breakfast Nanci Kestenbaum

Nanci is a Cooking School Supervisor who also assists with cooking classes for kids at Trident Technical College in Charleston—her own alma mater. As a mother, Nanci is well aware that kids are more likely to eat what they make, so she developed a three-part series entitled, "I Made That!” In her final class of the series, Nanci teaches a satisfying and sustaining breakfast can be simple. From green eggs and ham to a green monster smoothie, kids learn to start the day with fun and fast meals. This is a hands-on class. Ages 7 and up. Menu: Green Eggs and Ham; Create-an-Omelet; Oatcakes; Green Monster Smoothie mc1402231400

26 Wednesday 6:00 p.m. $35 Classic Betty Crocker Recipes Reinvented Laurie Erickson

Laurie has a lifelong passion for food and has been featured on Dr. Oz. Here Laurie teaches home cooks to leave behind their Betty Crocker boxed or bagged meals for gourmet options that are equally simple and more nutritious.

Menu: Chicken and Dumplings; Individual Phyllo Quiches; Shepard's Pie; Beef and Root Vegetable Stew; Light Molasses Cookies mc1402261800

28 Friday 6:00 p.m. $90 for 2 Date Night: Winter Dinner Party Emily Kimbrough

Emily is a Georgia farmer’s daughter turned classically-trained chef from Johnson and Wales University. Emily teaches how to entertain in style this winter with an elaborate menu heavily laden with comfort.

Menu: Blue Cheese Crostini with Rosemary Honey; Fire Roasted Pepper Soup with Seared Scallops; Filet Mignon with Thyme, Wild Mushrooms and Spinach; Sweet Potato Gnocchi with Sage Brown Butter; Apple Raspberry Tart mc1402281800

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1 Saturday 5:00 p.m. $40 Say Cheese! and Wine Lisa Moore and Nick Long

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Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. Joining forces with Wine Buyer Nick, the duo demystifies the classic art of cheese making and wine pairing. Learn to make four delicious cheeses in class, each paired with wine, and leave with recipes to try at home. Lisa and Nick will discuss wine, rennet, curd, whey and citric acid as welll as uses for leftover whey.

Menu: Mozzarella Bocconcini with Chilies, Olive Oil and Herbs; Lemon Cheese; Ricotta; Mascarpone; Goat Cheese mc1403011700

2 Sunday 2:00 p.m. $40 Traditional Passover Nanci Kestenbaum

Nanci is a Cooking School Supervisor who also assists with cooking classes for kids at Trident Technical College in Charleston—her own alma mater. Nanci teaches classic Kosher recipes for a Passover menu makeover.

Menu: Charoset; Chicken Soup with Matzo Balls; Brisket; Potato Kugel; Matzo Toffee mc1403021400

4 Tuesday 6:00 p.m. $45 Chucktown Chow: Charleston Harbor Fish House Charles Arena

A graduate of the Culinary Institute of America and a professor at Culinary Institute of Charleston at Trident Technical College, Charles matches the sweeping panoramic views of the Charleston Harbor Fish Market with equally inspiring dishes. Even without the view, these dishes are not ones to miss.

Menu: Beef Rolls (Steak with Mushrooms, Scallions and a Red Wine Demi); Roasted Local Fish with Celeriac, Puree Sauteed Local Bok Choy and Bacon Beurre Blanc; Ricotta Creme Brulee mc1403041800

5 Wednesday 5:00 p.m. $50 Thai With Melinda! Melinda Piercy

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After a few years in the business world, Melinda decided to chase her passion for food and wine by enrolling in Culinary School at Johnson and Wales in Charlotte. Graduating at the top of her class in 2006, Melinda formed The Culinary Connection. Since then, she has taught cooking lessons in North Carolina, South Carolina, Georgia and Florida. Experience the exotic tastes of Thai as Melinda guides the class through dishes like Thai Chicken Lettuce Wraps and Thai Coconut Mango Sticky Rice. This is a hands-on class.

Menu: Thai Chicken Lettuce Wraps with Dipping Sauce; Spicy Curried Lentils and Rice; Thai Beef Pitas with Mint & Cucumber Yogurt; Thai Coconut Mango Sticky Rice; Crunchy Banana Spring Rolls with Chocolate Dipping Sauce mc1403051700

8 Saturday 11:00 a.m. $35 Everything Springs Asparagus Laurie Erickson

Laurie has a lifelong passion for food and has been featured on Dr. Oz supporting healthy diet and wholesome living. As the crown jewel of spring famers' markets, Laurie teaches how to use asparagus in a variety of dynamic dishes, from appetizer to dessert. Menu: Asparagus Salad; Asparagus Flan; Chilled Asparagus Soup With Crab; Phyllo and Parmesan Wrapped Asparagus; Prosciutto Wrapped Asparagus With Sriracha Hollandaise mc1403081100

8 Saturday 5:00 p.m. $50 Eat Your Vegetables Joe Yonan

Joe is a two-time James Beard Award-winning food and travel editor of The Washington Post, famed for his column about cooking for one, and he most recently authored the cookbook, “Eat Your Vegetables: Bold Recipes for the Single Cook.” With Joe’s trusted guidance, make vegetarian meals a staple in your home, whether cooking for one or cooking for many.

Menu: Pot of Beans; Asian Bean and Barley Salad; Bean and Poblano Chile Soup with Cinnamon Croutons; Potato and Bean Tostadas with Avocado-Green Onion Salsa; Chocolate Chunk Cookies mc1403081700

9 Sunday 2:00 p.m. $35 Vegetarian Passover Nanci Kestenbaum

Allow Nanci, an experienced Cooking School instructor, to rethink Passover Seders with vegetarian versions of Kosher menu staples.

Menu: Charoset; Vegetable Soup with Matzo Balls; Quinoa with Kale; Purple Cabbage Slaw; Almond Torte mc1403091400

11 Tuesday 6:00 p.m. $55 All-New Italian Easter Baking Nick Malgieri

Nick is the director of the baking program at the Institute of Culinary Education and author of countless baking cookbooks, including “Great Italian Desserts.” In Italy Easter, is the most important holiday of the year with a bevy of sweet and savory baked specialties. Such a profusion of baked specialties also forms the basis for the principal meal of La Pasquetta—or “Little Easter”—the traditional beginning of the picnicking season on Easter Monday. Menu: Pizza Rustica Mirabella (A modern take on pizza rustica named after a village of the Irpinia region); Pastiera Napoletana (Neapolitan ricotta and wheat berry pie scented with orange flower water); Pizza di Crema ed Amarena (Sweet pie of orange flavored custard cream and sour cherry jam); Bocconotti di Ricotta (Individual ricotta tarts scented with cinnamon); Taralli Pugliese (Crisp, savory cookies made from a white wine moistened yeast dough); Tarallucci alla Grottese (Miniature sweet taralli with an anise icing) mc1403111800

12 Wednesday 6:00 p.m. $55 Showstopper Cakes Nick Malgieri

Nick is the director of the baking program at the Institute of Culinary Education and author of countless baking cookbooks, from “Perfect Pastry” to “Perfect Cakes.” Study cake recipes that make a stunning centerpiece for any tablescape as Nick pairs versatile cake layers with fruit, cheese and mousse fillings for a selection of cakes that are equally statuesque and simple.

Menu: Strawberry Crumble Cake (light white layers, berries, whipped cream filling, and crunchy crumb topping); Mango Lassi Cake (A popular mango beverage from India transformed into a great make-ahead cake); Black and White Cheesecake (A chilled, unbaked cheesecake made with vanilla and chocolate cheesecake layers); Exotic Green Tea Pound Cake (made with powdered Japanese matcha tea) mc1403121800

CLASS CODES BASIC:


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March

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14 Friday 6:00 p.m. $35 Wine and Pizza Elizabeth Cooper and Marilyn Markel

Gentrify an average pizza dinner by pairing well-chosen wines with help from Culinary Director Marilyn and Wine Director Elizabeth.

Menu: Pizza with Pistachio Mint Pesto with Duck Confit; Flat Bread with Feta, Olives, and Roasted Red Pepper; Arugula, Bacon and Fontina Pizza with Cranberry Syrup mc1403141800

Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. Learn to perfect your own pie dough with tips and techniques, in addition to learning great recipes for both sweet and savory pies.

Menu: Shrimp Pie; Simple Butter Lettuce Salad with Vinaigrette; Quiche Lorraine; Coconut Cream Pie mc1403151700

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Menu: Cold Noodle Salad; Bok Choy Kimchi; Bulgogi; Banh Mi Sammies; Flordeliz Salad mc1403231400

Dixie doyenne Rebecca is an Athens, Georgia-born food enthusiast and cookbook author, recently penning “Around the Southern Table” in conjunction with Southern Living. As a ninth-generation Southerner, Rebecca offers a sincere sense of authenticity with her recipes and classes, along with a healthy dose of Southern hospitality.

Menu: Country Ham Jam; Divine Pimento Cheese; Beet and Chevre Salad; Peppered Pork Roast with Blue Cheese Grits; Raspberry-Lime Coconut Cake mc1403251800

28 Friday 6:00 p.m. $60 White House Pastry Chef - Kumquats Roland Mesnier

Join Emily, a classically-trained chef from Johnson and Wales University, and savor the bounty of Charleston’s coast and beyond with show-stopping seafood dishes. This is a hands-on class. Menu: Herb and Salt-Crusted Whole Fish; Mussels in Tomato-Garlic Cream Sauce; Seared Salmon and Spinach Salad with Creamy Dill Dressing; Ginger-Lemongrass Poached Fish; Dover Sole; Piquillo Pepper; and Spinach Roulade mc1403191700

21 Friday 6:00 p.m. $100 for 2 Date Night: Some Like it Hot Lisa Moore and Nick Long

Cooking School Instructor Lisa teaches impressive entertaining with ease by adding an unexpected Asian fusion.

25 Tuesday 6:00 p.m. $45 Around the Southern Table Rebecca Lang

15 Saturday 5:00 p.m. $35 Perfect Pies Lisa Moore

19 Wednesday 5:00 p.m. $50 Seafood! Emily Kimbrough

23 Sunday 2:00 p.m. $35 Easy Entertaining: Asian for a Crowd Lisa Moore

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Cooking Instructor Lisa and Wine Buyer Nick make a meal to spice up the night.

Menu: Spicy Summer Rolls with Dipping Sauces; Marinated Tri Tip (or flank); Easiest Rice (baked); Grilled Marinated Mushroom Skewers; Spiced & Spiked Hot Cocoa mc1403211800

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French Chef Roland was the White House pastry chef from Jimmy Carter to George W. Bush, with rousing tales of Ronald Reagan’s chocolate mousse binges to Barbara Bush’s love of dry, overcooked fish. Join Roland and wow your friends and family with White House-worthy confections. Menu: Poached Kumquats; Mascarpone Kumquat Mousse Cake with Kumquat Sauce; Warm Strawberry Soufflés with Rhubarb Sauce; Bailey’s Irish Cream Ice Cream with Hot Chocolate Sauce; Chocolate Macaroon Filled with Nutella mc1403281800

29 Saturday 2:00 p.m. $35 Sneaking Veggies Into Your Kids Laurie Erickson

Laurie has a lifelong passion for food and has been featured on Dr. Oz supporting healthy diets, including kids’ healthy diets. Join Laurie as she teaches how to treat your child’s veggie aversion.

Menu: Pumpkin Carrot Muffins; Veggie Fettuccini; Beef and Veggie Burgers; Fruit and Veggie Power Smoothie; Pumpkin Veggie Chili; Roasted Veggie Quesadilla mc1403291400

22 Saturday 11:00 a.m. $45 Freezer-Friendly Chicken & Chocolate Lisa Moore

Lisa is an instructor at the Cooking School, a graduate of Johnson and Wales in Charlotte and apprenticed for Southern cookery maven, Nathalie Dupree. Come out and shake your tail feather—roast four chickens and create five nights of different meals that freeze easily, if you can resist eating them right away! Finish each meal with an indulgent chocolate treat. This is a hands-on class.

Menu: Roasted Chicken; Chicken Stock; Chicken and Rice Soup with Carolina Plantation Gold Rice; Chicken Pot Pie; Chicken Casserole; Chicken Penne with Sun-Dried Tomatoes; Chocolate Truffles; Chocolate Moravian Cookies mc1403221100

22 Saturday 5:00 p.m. $40 Lovin’ Lowcountry Donald Barickman

Renowned Southern chef Donald Barickman is a graduate of the Culinary Institute of America. He has played an integral role in opening three of Charleston's cornerstone restaurants: Magnolia, Blossom and Cypress Lowcountry Grille. Celebrity Chef Tyler Florence has distinguished Barickman as the creator of Lowcountry cuisine, the leading edge of a Southern culinary revolution and recognized Donald as his principal mentor. Florence again honored him by naming the pimento cheese that Barickman created for Magnolias as his selection for the Food Network's “Best Thing I Ever Ate” series. Join Donald for this innovative look into his Lowcountry cuisine. Menu: Cajun Clam Chowder; Spicy Mustard (as a dip for sausage or keilbasa); Mac and Cheese; Donald's Oysters on the Half Shell with Ham Cracklings and Parmesan mc1403221700

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How to Register Please have the class code number and date available when you register. Reservations are accepted on a first come, first served basis, are non-refundable and non-transferable. Most classes include recipe packets, sample tastings and demonstrations of technique. Wine is included most evenings. Adult classes are open to students 16+ years old. To register or get more information, call 855-716-1240 toll free or visit www.southernseason.com.

Cooking School is sponsored by:

Spring Sneak Preview April 4, Friday 6:00 p.m. $55 Southern Season: A Glorious Italian Menu for Spring Domenica Marchetti

Cookbook author and food writer Domenica shares her Italian heritage through food, often the center of Italian family life. Domenica teaches humble and honest Italian dishes that reflect the reverence of her heritage.

Menu: Crostini with Grilled Peppers and Tuna (so easy to make and loaded with assertive flavor that looks ahead to summer); Spring Risotto with Green and White Asparagus (a perfect springtime risotto, made richer with the addition of sottocenere al tartufo, a truffle-spiked Italian cheese); Crepe Cannelloni with Mushrooms and Zucchini (Crepes are a great vehicle for making cannelloni. Stuffed with mushrooms and zucchini and dressed with porcini-flavored béchamel, this is a fine early-spring main course); Honey-Balsamic Roasted Carrots (bright with the flavor of balsamic vinegar, a nice foil for the rich main dish); Lemon-Ricotta Crostata (Both rustic and refined, just the dessert to top off a spring menu) mc1404041800

CLASS CODES BASIC:

April 11, Friday 6:00 p.m. $50 Deliciously and Satisfyingly Gluten-Free Robin Asbell

Giving up gluten can be a rewarding endeavor. Robin Asbell is author of “Gluten-Free Pasta,” working to spread the gospel of gluten-free and combating naysayers who deny the diet’s benefits. Learn to make fresh pasta so good you’ll forget it’s gluten-free, in addition to other familiar foods, like muffins, pizza and cake. Living gluten-free is not a trend, it’s a lifestyle change that promotes regulated digestion and higher energy levels.

Menu: Raspberry-Streusel Muffins; Scarlet Quinoa Salad with Raspberries and Baby Beets; Pizza Margherita; Fresh Handmade Pasta Primavera; Egg Crepe Cannelloni Stuffed with Roasted Veggies and Goat Cheese; Chocolate Chiffon Cake mc1404111800


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Thursdays Uncorked Thursdays Uncorked is a great way to unwind. Every Thursday between 5:00 p.m. and 8:00 p.m. enjoy a selection of wines guided by our passionate wine experts and discover new favorite varietals. It’s an enriching way to expand your wine knowledge while mingling with friends. Register in-person at the Wine Bar or over the phone at: (843) 416-1240.

January

February

March

2 Thursday 5:00 PM $15 Hair of the Dog

6 Thursday 5:00 PM $15 Malbec y Malbec

13 Thursday 5:00 PM $15 Chile

Recover from the holidays in style with a "Hair of the Dog" beer and wine tasting.

9 Thursday 5:00 PM $15 Northern Italy

From Venice to Milan, enjoy some of our favorite Italian wines, including a guest appearance from the Italian beer, "Imper Ale."

16 Thursday 5:00 PM $15 South Africa

Explore the unique expressions that South African soils bring to favorite wine varietals.

23 Thursday 5:00 PM $15 Holy Stout Batman

Savor the season with a winter delight tastings of milky stouts and hoppy porters from around the globe.

Take an in-depth tour of Argentina with several selections the country's rock star varietal, the Malbec.

13 Thursday 5:00 PM $15 Chocolate and Rosés

In the spirit of Valentine's, sip dry rosés and savor fine chocolates!

20 Thursday 5:00 PM $15 Old School/New Wave Part I

Tradition and Terroir: Classic Expressions of Classic Vinicultural Regions.

27 Thursday 5:00 PM $15 Old School/New Wave Part II

Expression and Experimentation: Wines that Buck the System.

Streams flowing from the snowy Andes Mountains feed Chilean terroir, producing clean, floral whites and spicy, rich reds. Savor wines of Chile, a region with a terroir unparalleled to any other.

20 Thursday 5:00 PM $15 Spring Solstice: Wines for Spring $15 Weather certainly dictates wine selection. With spring weather comes delicate produce begging, for gentle, light-bodied wines.

27 Thursday 5:00 PM $15 Wines of Greece

Often underrated, Greek wines offer flavor bouquets ranging from lush reds with blackcherry notes to crisp whites and rosés featuring florals and citrus.

30 Thursday 5:00 PM $15 Saké it to Me

Experience sides of saké you never knew existed, including two dessert sakés to satisfy any sweet tooth.

Special Events Our cooking school is also available for PRIVATE PARTIES and can be tailored to allow you and your guests to expand your culinary imagination. Teach the bride to cook at her bridal shower. Celebrate a romantic anniversary with a dinner party prepared with your closest friends and family. Add some spice to your corporate functions and savor the experience of working as a team in a deliciously fun learning environment. Contact our Cooking School Manager to begin planning a party to be remembered by all. We’ll take care of everything to make it a CULINARY ADVENTURE OF EDIBLE EDUCATION, so you can kick back and enjoy!

730 Coleman Boulevard, Mt. Pleasant, SC • www.southernseason.com • 855-716-1240