Filtering by: Demonstration
Cooking 101: Mastering Marinating
Mar
2
11:00 AM11:00

Cooking 101: Mastering Marinating

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Feel like you could use a basic class to improve your cooking skills? Then you don’t want to miss our Cooking 101 series – they’re just an hour – part demonstration, part hands-on (if you want to!). And each class will focus on a specific skill. This month it’s all about how to properly marinate foods to infuse the most flavor.  Chef Brian will walk you through the process. And your food will taste better than ever!

$25/person

Format: Demonstration

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Sunday Brunch: French Toast
Mar
10
11:00 AM11:00

Sunday Brunch: French Toast

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Sundays were made for slowing down and taking it easy after a long week. And what better way to do that than with brunch? Each month we’ll explore a different aspect of that most relaxing of meals. Few things are as satisfying for breakfast than warm egg-enveloped fried toast dripping with hot syrup. In this month’s Sunday Brunch Demonstration we’ll show you how to perfect the classic version and then explore a variety of twists! Coffee included.

Bloody Mary’s and Mimosas available for purchase.

Menu

Classic Pain Perdu (French toast)

Classic Crepes

Stuffed French Toast

Grand Marnier Souffle Pancakes

$50/person

Format: Demonstration

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SOLD OUT Couples in the Kitchen: Steakhouse
Mar
16
6:00 PM18:00

SOLD OUT Couples in the Kitchen: Steakhouse

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Tired of the same old date night? Why not surprise your sweetheart with a cooking class. In this class special class we’ll transport you to your favorite steakhouse – locally sourced grilled bone-in rib eyes, stuffed twice baked potatoes, garlic-butter roasted broccoli and of course, light as a feather yeast rolls! And that’s all before dessert! Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided. 

$65/person

Format: Demonstration 

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Irish Pub Night
Mar
17
to Mar 18

Irish Pub Night

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After Christmas and New Year’s, St. Patrick’s Day is one of the most celebrated days of the year. And why not? The Irish sure know how to throw a party. So whether you’re Irish or not, join us as Chef Bonnie (a Ballymaloe Cookery School graduate) shows you how to create a classic three course Irish meal. And because it’s St. Patty’s Day, we’ll have green beer and Guinness stout available for purchase in the bar. And as a special bonus, we’re going to offer an optional scotch tasting that evening. Slainte!

Menu

Spiced Mussels with Cream & Stonewell Irish Cider

Shepherd’s Pie

Soda Bread

Marmalade Bread & Butter Pudding

$65/person

$25/person optional scotch tasting

Format: Demonstration

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To Your Health: Gut Health
Mar
21
6:00 PM18:00

To Your Health: Gut Health

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One of the most exciting and revolutionary topics in health right now is also one of the least sexy: We’re talking about the bacteria that live in our digestive tracts—what science types call the gut microbiome. Our bodies play host to trillions of these critters, and they make up a mini-ecosystem that helps us break down the food we eat and absorb its nutrients. At least, that’s all we thought the microbiome did. Recent research has shown that our belly bacteria have an incredible impact on everything from fat loss and inflammation levels to perhaps even our susceptibility to depression and anxiety. Want to learn more about how you can improve your gut, and thereby overall, health? Join us as we once again pair up with Registered Dietitian & Nutritionist Mary-Blake Summerlin to explore this fascinating topic all while enjoying an array of gut-healthy foods!

$65/person

Format: Demonstration

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Cooking Up History: Satisfy Your Sweet Tooth – A History of Sugar & Dessert
Mar
22
6:00 PM18:00

Cooking Up History: Satisfy Your Sweet Tooth – A History of Sugar & Dessert

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No Thyme to Cook is thrilled to welcome back acclaimed Food Historian Joyce White for her continuing series – Cooking Up History. This month Joyce will show us how the history of sugar cane has changed over the years in Western culture. From its introduction to Medieval England to the Victorian days, sugar has had many incarnations. It was first used as a medicine and a spice, then in courtly dining as part of an after dinner ritual known as the Void. Sugar was also used to create masterful sculptures and was the focal point of the Tudor banquet. Throughout the presentation you’ll sample an assortment of historic sweets and confections.

$50/person

Format: Demonstration

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Sheet Pan Dinners
Mar
30
11:00 AM11:00

Sheet Pan Dinners

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Sheet pan dinners are the new one-pot meal! Everything you need for a full meal in one pan. What could be easier? Let us also show you how delicious it can be. We’ll prepare and enjoy…

Menu

Sheet Pan Garlic Butter Salmon, Roasted Baby Potatoes & Haricots Verts

Asian Sheet Pan Stir Fry with Chicken & Veggies

Sheet Pan Shrimp Boil

$75/person

Format: Hands-On

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Farm to Table: Southern Trail Distillery
Apr
11
6:00 PM18:00

Farm to Table: Southern Trail Distillery

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Southern Maryland has a wealth of amazing local growers of everything from produce and meats to beer and wine, honey, and flowers – and so much more. Each month we want to showcase one of these folks. And this month we’re excited to introduce Southern Trail Distillery of St. Mary's County. Rich with history and full of flavor, their distilling process is true to their family roots with a modern twist on their grandfather’s classic recipe. Southern Trail Distillery prides itself on their heritage and quality products.

Chef Gwyn will create a tasting menu to pair with/showcase their distinctive moonshine.

$25/person

Format: Demonstration

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Couples in the Kitchen: An Evening in Italy
Apr
12
6:00 PM18:00

Couples in the Kitchen: An Evening in Italy

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Tired of the same old date night? Why not surprise your sweetheart with a cooking class. In this special class we’ll transport you to an evening in Italy – three courses of amazing Italian food and wine.

Menu

Artichoke Bruschetta

Chicken Milanese with Baby Arugula

Tiramisu

Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.  

$65/person

Optional beer, wine or spirit pairings $15/person

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Couples in the Kitchen: An Evening in Italy
Apr
13
6:00 PM18:00

Couples in the Kitchen: An Evening in Italy

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Tired of the same old date night? Why not surprise your sweetheart with a cooking class. In this special class we’ll transport you to an evening in Italy – three courses of amazing Italian food and wine.

Menu

Artichoke Bruschetta

Chicken Milanese with Baby Arugula

Tiramisu

Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.  

$65/person

Optional beer, wine or spirit pairings $15/person

Format: Demonstration

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Sunday Brunch: Omelettes
Apr
14
11:00 AM11:00

Sunday Brunch: Omelettes

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Join us on a relaxing Sunday to partake in one of America’s greatest culinary past-times–brunch! On this next installment of our monthly series, we’ll dive into the world of omelettes. Using fresh ingredients, this demonstration will promise to satisfy the greatest of egg-lovers! You’ll even get to test your omelette flipping skills! But you better hurry – the coffee’s brewing and the table is filling up fast! Mimosas and Bloody Mary’s available for purchase.

$50/person

Format: Demonstration

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To Your Health: Going Vegetarian
Apr
25
6:00 PM18:00

To Your Health: Going Vegetarian

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This month our To Your Health series not just one but TWO special guests - Registered Dietitian & Nutritionist Mary-Blake Summerlin and physical therapist Dr. Kirk Conway join us to discuss the pros and cons of going vegetarian.

Dr. Kirk Conway is a graduate of The University of Maryland at Baltimore's School of Physical Therapy and has been practicing since 1991 in Calvert County. He received his Doctorate of Physical Therapy from the EIM Institute of Health Professions in 2011. Dr. Conway worked to establish the initial Cardiac Rehabilitation Center with Calvert Memorial Hospital. He has performed ergonomic assessments for mid-size manufacturing companies in Calvert County. Dr. Conway has been a guest lecturer for the Southern Maryland Community College's Physical Therapy Assistant Program. During the last twenty years, Dr. Conway has treated a wide variety of patients with a focus primarily in the outpatient orthopedic population. When he's not taking care of his patients, he enjoys hiking, weight lifting, and spending time with his family.

Menu

Blue Cheese Pear Pita Crisps

Curried Cauliflower Soup

Grilled Portabello Mushrooms Sandwiches with Roasted Red Pepper Coulis

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Apr
26
6:00 PM18:00

Secrets of a Restaurant Chef

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Ever wonder how chefs manage to get all of these amazing meals out to so many diners in one night? Former restaurant owner and chef, our very own Brian will pull back the curtain on the industry and show you tips and tricks employed by the very best in the business - all while creating a three-course meal for you to enjoy!

$65/person

Format: Demonstration

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May
10
6:00 PM18:00

Coupes in the Kitchen: Spring Farm to Table 5.10.19

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Tired of the same old date night? Why not surprise your sweetheart with a cooking class. In this special class we’ll create an amazing three course menu from locally sourced ingredients.

Menu

Spring Risotto

(baby peas, asparagus, Parmeggiano-Reggiano, & romano cheeses)

Herbed Seared Chicken Thighs over Spring Vegetable Melange

(sugar snap peas, cipollini onions, baby carrots, mushrooms & fingerling potatoes)

Rose-Glazed Strawberry Tart

Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.  

$65/person

Format: Demonstration

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Couples in the Kitchen: Spring Farm to Table
May
11
6:00 PM18:00

Couples in the Kitchen: Spring Farm to Table

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Tired of the same old date night? Why not surprise your sweetheart with a cooking class. In this special class we’ll create an amazing three course menu from locally sourced ingredients.

Menu

Spring Risotto

(baby peas, asparagus, Parmeggiano-Reggiano, & romano cheeses)

Herbed Seared Chicken Thighs over Spring Vegetable Melange

(sugar snap peas, cipollini onions, baby carrots, mushrooms & fingerling potatoes)

Rose-Glazed Strawberry Tart

Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.  

$65/person

Format: Demonstration

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Inside the Spanish Kitchen: Paella!
Jun
7
6:00 PM18:00

Inside the Spanish Kitchen: Paella!

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Do the smells and flavors of Spain whet your appetite? Paella with its crusty rice base topped with sausage, chicken and seafood - traditional cooked over and open flame is at the very heart of Spanish cuisine! Spend the evening learning how to prepare this most authentic of dishes.

$65/person

Format: Demonstration

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To Your Health: Heart Healthy Cooking
Feb
21
6:00 PM18:00

To Your Health: Heart Healthy Cooking

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Keep your new year’s resolution of healthy eating alive with the help of our To Your Health series. This month (National Heart Disease Awareness Month) we’re once again teaming up with Registered Dietitian & Nutritionist Mary-Blake Summerlin to explore healthy and incredibly delicious heart-healthy dishes!

Menu

Hungarian Mushroom Soup

Spinach, Goat Cheese & Roasted Carrot Salad

Broccoli, Cheddar & Brown Rice Burgers with a Spicy Avocado Cream Sauce

$65/person

Format: Demonstration

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SOLD OUT Couples in the Kitchen: Aphrodisiacs!
Feb
16
6:00 PM18:00

SOLD OUT Couples in the Kitchen: Aphrodisiacs!

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Want to heat things up in the kitchen this Valentine’s Day? Why not surprise your sweetheart with a cooking class. This tantalizing class features three courses of your favorite aphrodisiacs! Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.  

Menu

Oysters Rockefeller

Almond Crusted Salmon with a Lemon Beurre Blanc Sauce

Roasted Asparagus

Chocolate Chipotle Molten Lava Cake

February 16th, 2019

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SOLD OUT Couples in the Kitchen: Aphrodisiacs!
Feb
15
6:00 PM18:00

SOLD OUT Couples in the Kitchen: Aphrodisiacs!

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Want to heat things up in the kitchen this Valentine’s Day? Why not surprise your sweetheart with a cooking class. This tantalizing class features three courses of your favorite aphrodisiacs! Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.  

Menu

Oysters Rockefeller

Almond Crusted Salmon with a Lemon Beurre Blanc Sauce

Roasted Asparagus

Chocolate Chipotle Molten Lava Cake

February 15th, 2019

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SOLD OUT Farm to Table: Valentine's Day Chocolates
Feb
14
6:00 PM18:00

SOLD OUT Farm to Table: Valentine's Day Chocolates

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You do not want to miss this very special Farm to Table class when we’ll be featuring our favorite local chocolatier - Dana Rebarcheck of Black Point Chocolate. She’ll be presenting three of her most popular Valentine’s Day confections - cherry cordials, dark chocolate with raspberry, and of course, chocolate covered strawberries. The evening will also feature three locally sourced, aphrodisiac-laden hors d’oeuvres for your ticket. It will be a Valentine’s Day to remember!

$35/person

Format: Demonstration

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Sunday Brunch: Eggs Benedict
Feb
10
11:00 AM11:00

Sunday Brunch: Eggs Benedict

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Sundays were made for slowing down and taking it easy after a long week. And what better way to do that than with brunch? Each month we’ll explore a different aspect of that most relaxing of meals, complete with mimosas and bloody Mary’s! In this month’s Sunday Brunch Demonstration we’re going to tackle Eggs Benedict – that’s right – poached eggs, and the dreaded hollandaise sauce! It’s not as hard as you might think. We’ll create everyone’s favorite – the original, and then put a Maryland spin on it!

$50/person

Format: Demonstration

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SOLD OUT The Wine Table: Cookbook Tasting & Signing
Feb
9
2:00 PM14:00

SOLD OUT The Wine Table: Cookbook Tasting & Signing

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"The Wine Table is an insightful collection of recipes, tips, and memories that follow one simple rule: wine is better with food, and food is better with wine. A delicious read!"

—Eric Ripert, chef & co-owner, Le Bernardin

No Thyme to Cook is excited to introduce you to acclaimed cookbook author Vickie Reh when she joins us Saturday, February 9 to talk about her new cookbook, The Wine Table. Named one of the Washington Post's best cookbooks of the year, Reh will prepare two dishes featured in her book while pairing them with two outstanding wines. The cost of the class includes a copy of her award-winning cookbook as well as the food and wine pairings.

A chef and certified sommelier, Vickie Reh is based in D.C. but has traveled the world to talk to chefs and winemakers, absorbing not just techniques and recipes, but discovering first-hand the best food and wine pairings. Her warm and engaging album offers a lavish spread of recipes and meal plans, complete with stories from her visits to vineyards throughout France and Italy. Focusing as much on the people as on the food, Reh, who has served as a chef, wine director, wine consultant and tour guide at restaurants including Buck’s Fishing & Camping, Comet Ping Pong, Via Umbria, and Arrowine and Cheese, shows that the best pairing of all is good company with meals lovingly and knowledgably prepared.

We all dream of tasting our way through Burgundy, walking through vineyards in Champagne with a winemaker, or dining late into the night on a winery balcony in Chianti. Who better to guide you than someone whose passion and years in the food and wine industry have led to travels and friendship with winemakers all over the world? Vickie Reh takes us right into the kitchen with winemakers—what do they eat during harvest? What do they drink to celebrate the holidays? Which foods pair best with their wines, and why? How does this vary from region to region?

 

The Wine Table will discuss basics and essentials in food and wine including meeting your local farmer, stocking your pantry, and how to buy and store wine.

We will then travel with the author through various regions of France and Italy, visiting winemakers in their homes to share their stories, cook with them, and enjoy their recipes.

Praise for The Wine Table

"Wow! What a beautifully written book—the tone, the passion, and the authenticity of pairing wine and food shines through. Vickie brings history and geography alive while putting us in the shoes of the wine maker and their harvest table."

—Carla Hall, co-host of The Chew, restaurateur, and author

 

“We seem to be living in a golden age with new wine books and blogs happening almost every day, yet so many of them seem to miss the mark and forget what makes wine so special—the people behind the labels and the human connections we all share. I am happy to say that Vickie has not made that mistake. Her book is overflowing with joy, love, and respect for the culture of celebrating wine with food with people. I am often asked what my favorite wine is, and all of my favorites (yes, it is more than one favorite) are tied to memories of whom and what we were doing when we had the wine; this book nails that premise and provides the template to recreate the meals in your own kitchen. The book is like a mix-tape of nothing but great French and Italian memories/experiences of wine, food, and people; an awesome way to travel without leaving home.”

—Keith Goldston, Master Sommelier, Court of Master Sommeliers

 

"Winemakers, living in beautiful places, celebrating heritage and tradition, drinking fabulously, and eating equally so, Vickie brings all of the romance of winemaking and the legacy of its culture into the home kitchen through her intimate portraits of friends.”

—Barton Seaver, chef and author of American Seafood

 

"The Wine Table takes us through the vineyards and kitchens of winemakers across France and Italy. With recipes and tips on selecting and savoring the wines, join Vickie Reh on a delicious journey through the best winemaking regions in Europe. You'll savor every bite—and sip—of the trip!"

 —David Lebovitz, author of My Paris Kitchen

$50/person

Format: Demonstration

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SOLD OUT Cooking 101: The Art of Roasting
Feb
9
11:00 AM11:00

SOLD OUT Cooking 101: The Art of Roasting

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Feel like you could use a basic class to improve your cooking skills? Then you don’t want to miss our Cooking 101 series – they’re just an hour – part demonstration, part hands-on (if you want to!). And each class will focus on a specific skill. This month it’s all about how to properly roast meats – beef, chicken, pork. The technique is simple but makes all the difference between a boring cut of meat and a succulent one! Chef Brian will walk you through the process. And your food will taste better than ever!

$25/person

Format: Demonstration

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A Taste of History: Chocolate Through Time
Feb
8
6:00 PM18:00

A Taste of History: Chocolate Through Time

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No Thyme to Cook is thrilled to welcome back acclaimed Food Historian Joyce White for her continuing series – A Taste of History. This month Joyce will walk us through the history of chocolate from its ancient beginnings in Meso-America through the centuries to modern day. She’ll show us how chocolate has changed through time both in terms of its cultural value and how mechanization has altered its production process over time. We’ll even get to grind the cocoa nibs! And of course enjoy a variety of historic and modern day chocolate confections. Perfect for your sweetheart this Valentine’s Day!

Format: Demonstration

$50/person

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Super Bowl Pre-Game!
Jan
27
2:00 PM14:00

Super Bowl Pre-Game!

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Get ready for the big game a week early! We’re teaming up with the folks from Sneade’s Ace Hardware, Big Green Egg and Calvert Brewing Company to create a Super Bowl spread like none other! Learn grilling techniques from the pros while sampling some of the finest local craft beers around. We’ll enjoy food pairings that reflect the best of each of the Super Bowl cities represented along with Calvert’s Excellent Adventure IPA, Maple Milk Stout, Senor Besos (a wine barrel aged porter) and their Cream Ale. Get your pre-game started even earlier by coming at 1 pm for an exclusive Calvert Brewing Company happy hour!

$35/person

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Farm to Table: Enso Kitchen
Jan
24
6:00 PM18:00

Farm to Table: Enso Kitchen

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Southern Maryland has a wealth of amazing local growers of everything from produce and meats to beer and wine, honey, and flowers – and so much more. Each month we want to showcase one of those folks. And this month we’re excited to introduce a new company - Enso Kitchen. Nestled among the historic buildings in St. Mary’s City, they produce, “artisan, hearth baked breads, hand made pastries, and sandwiches made with heart.” Join us as we meet the owner/baker and get so enjoy an array of his amazing breads.

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SOLD OUT Determining Your Life Purpose
Jan
22
6:00 PM18:00

SOLD OUT Determining Your Life Purpose

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Make 2019 your year! The year you finally discover your purpose in life! Viktoria Ringhausen, a certified trainer in Jack Canfield’s Success Principles, will present a talk on “Determining Your Life Purpose.” This program will help you tap into your passion which can guide you to your life purpose. When we align our choices and actions with our life purpose, things become easier and we experience more success, fulfillment and joy!

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Sunday Brunch: Breakfast Bowls
Jan
20
11:00 AM11:00

Sunday Brunch: Breakfast Bowls

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Sundays were made for slowing down and taking it easy after a long week. And what better way to do that than with brunch? Each month we’ll explore a different aspect of that most relaxing of meals! This month we’re going to show you how to make breakfast bowls – grains, greens, eggs and more – all in one bowl! But you better hurry – the coffee’s brewing and the table is filling up fast! Mimosas and Bloody Marys available for purchase.

Menu

Cowboy’s Delight

(roasted potatoes, bell peppers, onion, smoked gouda, scrambled eggs, fresh avocado & salsa)

Black Bean Breakfast Bowl

(seasoned black beans, sauteed spinach, brown rice, eggs over easy & green goddess or tahini dressing)

Chia Seed Pudding with Fresh Fruit 

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A Taste of History: Maryland’s Historic Spirited Drinks
Jan
18
6:00 PM18:00

A Taste of History: Maryland’s Historic Spirited Drinks

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No Thyme to Cook is thrilled to welcome back acclaimed Food Historian Joyce White for the fifth lecture in this new series – A Taste of History. From the earliest days of Maryland’s settlement by the British in the 17th century, colonists were encouraged to bring apple and pear seeds to make cider and perry (pear cider). From those humble beginnings, Marylanders produced a wide variety of spirited drinks such as whiskey, punch, toddies, flips, shrubs and more. During the presentation, attendees will learn about – and enjoy – many of the popular drinks of old!

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Big Green Egg 101
Jan
12
4:00 PM16:00

Big Green Egg 101

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The Ultimate Cooking Experience Demos, Tastings and Q & A

Brought to you by Sneade’s and No Thyme to Cook

Come learn more about the BGE Ultimate Grilling Experience!
From the how to’s to the what to’s, special techniques and simply experience the passion and love for grilling! With our line-up of seasoned BGE Grillers we got you covered in the quest to become a “Backyard BBQ Hero”!

With the most versatile barbecue and outdoor cooking product on the market you’ll be ready to Grill, Roast, Smoke and Bake in less time than it’ll take you to eat the amazing food we’re going to prepare/demo…

Grilling
Sear steaks, chops, burgers and seafood with a flavor-packed crust unmatched by other grills. High temperature “steak house” grilling – even at 750º F / 400º C –is quick, easy and delicious!

Low & Slow
The insulating ceramics of the Big Green Egg allow for precise temperature control even at low heat. You’ll enjoy succulent results with turkey, ham, ribs or any of your favorite cuts. Want to slow cook at low heat for ten to twelve hours or longer? No problem!

Baking
The Big Green Egg will 

bake your bread, casseroles, cakes and pies better and quicker than your kitchen oven! And get ready for the best pizza you’ve ever eaten – at home or at a pizzeria! You must experience this taste sensation to believe it … you’ll never want to cook indoors again!

On The Menu:
Pizza
Upside Down Chili
Grilled Steaks
Baked Dessert

Cost: $35 per person (includes food and one complementary beverage)

Format: Demonstration

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Cooking 101: Seasoning Foods
Jan
5
11:00 AM11:00

Cooking 101: Seasoning Foods

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Feel like you could use a basic class to improve your cooking skills? Then you don’t want to miss our Cooking 101 series – they’re just an hour – part demonstration, part hands-on (if you want to!). And each class will focus on a specific skill. This month it’s all about how to properly season food. A lot of home cooks are afraid of adding too much salt; they don’t know which herbs and spices go with what. Chef Brian will walk you through the process. And your food will taste better than ever!

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Famous Chefs Series: Paul Prudhomme’s Louisiana Cooking
Nov
30
6:00 PM18:00

Famous Chefs Series: Paul Prudhomme’s Louisiana Cooking

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Certain figures stand out as real culinary pioneers – their impact changing the way we eat and approach food. In this new series, we’ll explore the lives of these chefs – what inspired them and how they ultimately affected us. And of course, we’ll prepare and enjoy some of their most iconic dishes. This month we explore the life of Paul Prudhomme, the Louisiana chef who ignited a nationwide craze for Creole and Cajun cooking and profoundly influenced American cuisine.

“I think that Paul Prudhomme has had the greatest influence on American cooking, in cultivating the public interest in American food, of anybody I know,” wrote NY Times food columnist Craig Claiborne. ”People said, ‘There must be more to Southern cooking,’ and he opened up the floodgates to the whole field of Southern cooking.” Join us for the special look into the life and career of one of America’s most influential chefs while we sample some of his tastiest dishes. Special guest Chef Aaron Weiner, of the CD Cafe, will join us again to lead this class when he’ll be preparing:

Menu

Classic Jambalaya
Shrimp Etoufee
Bananas Foster

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To Your Health: Alpha Gal @ No Thyme to Cook
Nov
19
6:00 PM18:00

To Your Health: Alpha Gal @ No Thyme to Cook

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In this new “To Your Health”  Series we will have a special guest, Registered Dietitian Nutritionist, Mary-Blake Summerlin who will speak to the dietary restrictions of the Alpha-Gal allergy, the mammalian meat allergy. The allergy itself causes an intolerance to certain meat products, but that doesn’t necessarily mean living with the allergy means you have to become vegetarian.

We’ll feature several delicious recipes that still allow you to eat well, all the while maintaining a healthy lifestyle! 

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