New York Bagels and Bavarian Pretzels

Come join Chef Baylor Paschall to learn the secrets and techniques behind making the perfect New York-Style Bagel and Bavarian Pretzel. Together you will make and bake proper boiled plain, salt, and everything bagels with both sweet and savory schmear. You will make delicious soft pretzels to be enjoyed with two types of pretzel cheese. You’ll never need to settle for a disappointing store bought bagel or soft pretzel again!

You’ll make, bake and take six bagels and six pretzels home

Choose to make one or all Bagel types;

  • Garlic, Onion, Plain, Poppy, Salt, Sesame or Everything Bagels served with Honey Almond Raisin Vanilla Schemer and Cream Cheese and Scallion Schemer
  • Bavarian Pretzels served  with Pub Cheese Spread and a Beer Pub Cheese

The Greek Kitchen – Lamb Chops

Transport yourself to the islands of the Aegean Sea with this Greek menu where you will explore and taste traditional yet updated dishes of Greek cuisine. Learn the secrets behind this healthy Mediterranean cuisine, which is filled with fresh , healthy ingredients and fabulous flavors!  In this hands-on class, Chef Barbara Sowatsky will guide you through making:

  • Saganaki, Orzo flamed fried Kayseri cheese
  • Garlic, Herb Marinated Lamb Chops with Minted, Lemon Yogurt Sauce
  • Hummus with Pita and a variety of fresh grilled seasonal vegetables
  • Bougatsa, a lemon and orange custard Phyllo Pie

The Italian Sunday Night Dinner

Join Chef Barbara Sowatsky in this hands on class whereyou learn  how to to make, roll and cut pasta dough into beautiful Pappardelle.  Chef Barbara will also have you pulling  together the sophisticated pan reduction with ease, elegance and best yet,  with only one pan to cleanup! (therefore a staff favorite) Good for any night of the week.


Burrata Salad with Baby Greens, Proscutto and Pomegranite Seeds, with Balsamic Glaze and Grilled Bread 

Fresh hand-cut Pappardelle Pasta with Saffron Shrimp, Cherry Tomatoes, Arugula steamed in a Lemon, Garlic, White Wine Reduction 

Vanilla Panna Cotta with Fresh Berries.