We'll get a preview of the summer season with Chef Carrie and Teresa Kearney hosting a night of anticipated lighter fare paired with refreshing lighter-bodied wines. For a burst of brightness and brine, we'll start with an appetizer of Crushed Peas with Burrata and Black Olives. We'll enjoy a bowl of creamy Leek and Snap Pea Risotto, and follow with our freshest Salmon bathed in herby Pistou and Garden Tomatoes Relish. Early Summer Vegetables will be cooked perfectly al dente in Lamb Stew. 

One of our most popular class themes is elevated by the season with a fresh menu and wine choices. We’re spoiled by our hometown vegetables for exceptionally delicious accompaniments for this rich cut of beef. Chef Carrie and George Punter, CSW, will make this a memorable evening of food and fun beginning with a juicy Local Tomato Slab Salad with Bacon. Sweet and succulent Seared Scallops will be plated with Smoky Local Corn. George will choose the perfect wine pairing for mouthwatering Butter-Braised Ribeye Steaks and Hasselback Potato Gratin. And for a decadent dessert—Coconut Cream Pie.

Join us for an indulgent Parisian lunch starting with Soupe au Pistou. Peak-season vegetables come together in a satisfying soup with every imaginable hue of color and bright flavor. We’ll top it with a spoonful of silky olive oil-basil pistou for an extra pop of freshness. The Croque Madame may become your favorite sandwich ever. Crusty bread is stuffed with ham, gruyere, and bechamel, and topped with a fried egg. Dessert will be a lovely French Fruit Tart with sweet crust, pastry cream, and seasonal fruit. We’ll do our best to get you out in an hour and you’ll take home the recipes. We’ll have paired wines available for purchase by the glass or bottle.

This class with Chef Carrie is sure to be a flavor-packed extravaganza for our taste buds. A variety of textures and flavors of the five basic tastes combine in delicious little packages. You’ll love having the recipes and the tips for creating these favorite restaurant foods at home! Join us to enjoy this scrumptious assortment of wraps and sauces, including: Cha Gio Vietnamese Crab and Pork Fried Rolls, Fresh Salad Rolls with Shrimp and Peanut Hoisin Sauce, Crab Rangoon Sticks, and Pork and Ginger Pot Stickers. This menu will be paired with wine.

Pinot Noir Food & Wine

We love Pinot Noir. With its unique profile and array of flavors, from red fruits to earthy undertones, it's a catch-all food pairing wine. Light enough for fish dishes, yet bold enough to hold up to rich meats — it's a crowd-pleasing wine. Join Chef Carrie and Teresa Kearney for an evening to enjoy ideal pairings for an earthy Grilled Mushroom Salad and delicate Salmon dressed in a Fennel Beurre Blanc Sauce. Summer's freshest vegetables will create a flavorful Ratatouille with Goat Cheese and Olives. And for dessert, a fresh Raspberry-Hazelnut Tart.

Miles of coastline and hundreds of wineries make the Central Coast a spectacular wine country destination. Teresa Kearney will take you on a journey along the golden coastline as we thirstily anticipate her wine choices to match Chef Carrie’s fabulous menu. A Radish and Watermelon Salad will be a great starter, followed by Spicy and Herby Crab Pasta. Strip Steak will be charred over high heat to create a crisp crust with tender middle and plated with Herby Potatoes and Mushrooms. And for California-style dessert, a deliciously moist and citrusy Orange Cream & Poppy Seed Cake. 

Chef Carrie and Teresa Kearney, CSW, have an extraordinary evening planned with food and wine pairings focused on the Piedmont region of Italy. Bordering France in the west and Switzerland to the north, this region produces some of the most famous wines in Italy, including Barolo, Barbaresco, and Barbera. The first pairing will feature a classic Piedmont dish, Bagna Cauda, rich olive oil loaded with garlic and anchovy—it’s a salty and pungent bite. Risotto Milanese is a luxurious dish perfumed with saffron. Beef braised and infused with lush red wine is a rich main course. And for dessert, classic Tiramisu speaks for itself with a sponge cake-like texture and indulgent, creamy layers.

This will be a special evening of with two of our favorite chefs! Wiley and sous chef and sidekick for the evening Chef Carrie will prepare a few of their favorite summer go-to dishes. Informal dinner parties are both of these culinary geniuses' favorite way to entertain and the month of July is ideal for casual outdoor parties and spontaneous get-togethers. Join us for a relaxing evening of food and wine, tips and ideas for making your next gathering as relaxing for yourself as it is for your guests. The dishes are sure to be doable and stunningly delicious when fresh and creative are the focus. This menu will be paired with wine.

Chef Carrie and Peggy love making this Spicy Fried Chicken Sandwich. It's a lunch favorite that's become a summertime tradition. The sandwich has it all with a combination of bold flavors. The batter is lightly spicy, thickly packed on, and fried for the ultimate crunch, then topped with briny dill pickles, and sandwiched in a soft bun slathered with sweet honey butter. You'll enjoy a fresh Local Corn and Tomato Salad, and finish with a fun, nostalgic dessert, Homemade Hostess Cupcakes. Wine and beer will be available for purchase by the glass or bottle.

Join Chef Carrie and Peggy for this three-course, quintessential southern menu. Pucker up for our savory Pickle Board with rich, salt-cured Country Ham, cheesy and peppery Pimento Cheese, and Crisp Pickles. Hot summer days are just the ticket for peak-season sweet, juicy tomatoes we’ll use in our Tomato Pie. Hummingbird Cake is a deliciously moist cake sweetened with pineapple and bananas, and covered in fluffy white frosting. We'll do our best to get you out in an hour and you'll take home the recipes. We'll have wine available for purchase by the glass or bottle.