Chef Roger Herring presents UK Pub Crawl! (Cocktail Party with Interactive Demos):

Let’s cross the pond and head to the British pub. The central hub to the social scene, pubs are an important part of life and culture in England, Scotland, Wales, and Ireland. These “public houses” are well-known for serving a variety of comfort foods, appetizers, and bar snacks. Standard pub food is meant to be simple but rib-sticking and matches well with stout beers and ales. Chef Roger is updating the pub classics and pairing them with a pint. On the menu: Duhallow Cheese and Asparagus Grits Souffles, Beer Battered Zucchini Fries, Yukon Smash Potatoes with Garlic & Lemon, Crispy Hot Smoked Salmon Cakes with Fennel and Apple Slaw, Smash Burger with Irish “Mushy Peas”, and Chocolate Banoffee Pie

Chef Roger Herring presents Cooking Without a Knife (Hands On):

Perhaps you haven’t taken that knife skills class on your to-do list, or maybe you haven’t gotten around to purchasing those knives on your shopping list. If you’ve ever pulled out the cutting board and sighed, wishing you could skip the chopping and go straight to the cooking, this is the class for you. No slicing, no dicing, just a slight modification can turn standard knife wielding recipes into a knife-free zone. On the menu: Seared Wagyu Beef with Ponzu Dipping Sauce, Smashed Cucumber Salad, Pan Roasted Salmon with Baby Greens, Chickpea and Roasted Garlic Mash, and Cheesecake Whip with Berries and Graham Cracker Crunch

Chef Kelly Sears presents Ripe Right Now! (Hands On):

Any good cook will tell you that great food starts with great ingredients. When it comes to choosing fruits and vegetables, this means selecting what’s perfectly ripe and in season. Learn how fruit and vegetables can go from bitter and inedible to sweet and ready to eat. Feel, smell, and taste your way to a meal that’s bursting with flavor. On the menu: On the menu: Spring Radish Sandwiches with Herb Butter, Cast Iron Skillet Chicken Thighs over Warm Grain Salad with Spring Pea Shoots, Peas, Charred Early Onions, and Preserved Lemon Vinaigrette, Grilled and Pickled Asparagus with Prosciutto and Fried Egg, and Passion Fruit Pots de Crème with Rhubarb and Ginger Snap

Chef Rachel Cuzzone presents Pate à Choux 102 (Hands On):

In the world of pastry, some superheroes exist: pastry cream, pie crust, meringue, but none equal the ease and versatility of Pate à Choux. Better known as cream puff dough, this one single dough can produce a myriad of results simply by altering the shape. Cream Puffs, Eclairs, Beignets, Profiteroles, all leavened by steam and ready to be filled savory or sweet. By the end of class, you’ll be making restaurant worthy desserts just in time for your next dinner party. Pate à Choux 101 not required! On the menu: Choquette, Paris Brest with Hazelnut Cream, and Eclair with Chocolate Mousseline and Ganache Glaze