C H A R L E S TO N | J U LY - S E P T E M B E R 2 0 1 5

Featured Recipe:STRAWBERRY

CLAFOUTIS

Recipe on Page 8!

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.2

7/1 Wednesday 4 p.m. Free Open House – Meet the staff and learn about the new schedule Cooking School StaffThe staff will be on hand from 4 – 6 p.m. to discuss the new schedule, new classes and chefs. Join them for this meet-and-greet and sample some goodies from the upcoming schedule. mc1507011600

7/3 Friday 5 p.m. $50 Friday Night Fun Night: Mastering Hand-Made Pasta 5 Nicole MarrinerMaking pasta at home is fun and easy. In this class you will learn to make dough, roll it like a pro, and shape pasta. And, you even take home a lasagna! Menu: Great-Grandmother’s Lasagna; Roasted Vegetable Tortellini Pasta Salad; Pasta Alici with Lemon and Parmesan mc1507031700

7/6 Monday 5 p.m. Free Volunteer Orientation and Appreciation Nicole MarrinerBecome a cooking school volunteer! You will work hard together but will also learn cooking techniques, earn credit for classes and have fun! Everyone is welcome so come find out more and sign up. Snacks will be served and we will schedule quarterly volunteers. There is no cost for this event, but sign ups are required. Please sign up by emailing Nicole Marriner at nmarriner@southernseason.com. mc1507061700

7/7 Tuesday 5 p.m. $50 Barbecue and Blues Emily Kimbrough and Brian HillikerDespite the name, these tasty BBQ recipes are sure to chase the blues away! Join Chef Emily and her sous chef, Brian, for this hands-on class that features everyone’s favorite grilled meats and plenty of “blues.”Menu: Hickory Smoked Baby Back Ribs with Blueberry BBQ Sauce; Black and Blue BBQ Sandwich (Blackening Spiced Pulled Pork with Blue Cheese Coleslaw); Southern Chef’s Salad with Blue Cornbread Croutons, Butterbeans, Tomatoes, Cucumbers, and Warm Bacon Vinaigrette; Blue Moon Mac and Cheese; Blueberry Sweet Potato Shortcakes with Honey Whipped Cream mc1507071700

7/8 Wednesday 5 p.m. $50 Southern Seafood Workshop Jessica O’NealWith all the abundant seafood available in the Lowcountry, making an amazing meal at home is fun and delicious. Join Jessica in the kitchen for this hands-on class as she shows you tips and techniques for preparing local seafood.Menu: Crispy Lowcountry Fritto Misto with Sweet & Spicy Remoulade; Smoky Blue-Crab Bisque; Blackened Catfish with Avocado Grapefruit Salsa; Creamy Spring Pea Shrimp & Grits mc1507081700

7/10 Friday 5 p.m. $45 Friday Night Fun Night: Spain: From the Coast to the Countryside Lisa MooreJoin Lisa for an enchanting evening in Spain and discover delicious foods of the mountains and Mediterranean. You will learn to prepare all the great favorites with some new innovations. Menu: Tortilla Espanola; Marinated Olives; Pressure Cooker Paella; Fabada (Bean Stew); Crema Catalana. mc1507101700

JULY

RED, WHITE AND BLUE PARTY | JULY 4

Join us over Fourth of July weekend for our Red, White and Blue Party! Enjoy special events in the restaurant, product samplings throughout the store, and tastings of wine and beer. You will also have the chance to sample red, white and blue-themed recipes created by our employees and vote for your favorite!

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7/11 Saturday 1 p.m. $50 Fried Chicken Rebecca LangFried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In this class, accomplished food writer and cookbook author Rebecca Lang will show you how to prepare crowd-pleasing recipes from her latest book, Fried Chicken.Menu: Pineapple Chicken with Pineapple Salsa; Saigon Street Wings; Chicken Milanese with Chimichurri; Tennessee Hot Chicken mc1507111300

7/11 Saturday 3:30 p.m. Free Book Signing with Rebecca Lang Rebecca LangRebecca Lang is a food writer, cooking instructor, television personality, and ninth-generation Southerner. Born and raised in South Georgia, she is the author of four cookbooks and has a culinary arts degree from Johnson & Wales University. Rebecca and her cooking have been featured in The Wall Street Journal, Southern Living, The Atlanta Journal-Constitution, Wine Enthusiast and many other publications. She serves as a Contributing Editor for Southern Living and teaches cooking classes across America. Come meet her have her sign her latest book, Fried Chicken.

7/11 Saturday 5 p.m. $50 Basic Knife Skills 1 5 Cooking School StaffThis hands-on class will have you wielding a chef’s most important tool like a pro in no time! Learn basic cutting and chopping techniques (carrots, onions, celery, potatoes, and more), 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. Menu: Snacks will be served. mc1507111700

7/12 Sunday 11 a.m. $30 Lowcountry Brunch: Lazy Sunday Brunch Cooking School StaffThis brunch menu is designed as “do-ahead.” Relax with your family or friends on the day of your party as most things are prepared a day (or more) beforehand.Menu: Fried Green Tomatoes with Remoulade; Sassy Southern Vegetable Salad; Blackberry Jam Cake with Caramel Icing mc1507121100

7/12 Sunday 4 p.m. $35 Tacos Three Ways Devany Vickery-DavidsonEveryone loves tacos! From pint-sized children to 6-foot tall adults, a taco is a great “go to” pocket of deliciousness. Perfect for parties, why not have a taco bar at your next get-together? Join Devany for this great Taco menu as well as some ingenious salsas made from scratch! And tortillas 101.Menu: Grilled Fish Tacos; Chorizo Tacos; Crispy Shredded Chicken Tacos mc1507121600

7/14 Tuesday 5 p.m. $40 Summer in France 5 Nancy Dye and Nicole MarrinerCelebrate Bastille Day in the Cooking School! Join Nancy and Nicole and discover it’s not as difficult as you thought to learn classic French cuisine and techniques.Menu: Tomato Tart Tatin; Coquilles St. Jacques; Layered Summer Vegetable Napoleon; Sabayon with Fresh Berries and Glass Caramel mc1507141700

7/15 Wednesday 5:30 p.m. $30 Quick Dinner: Dining Alfresco Cooking School Staff Dining outside can be so much fun in the summer months. What better way to enjoy the tropical breezes than with some refreshing and satisfying foods?Menu: Watermelon Lemonade; Summer Vietnamese Rolls with Hoisin Sauce; Teriyaki-glazed Baby Back Ribs; Caramel Peach Pie mc1507151730

7/16 Thursday 12 p.m. $25 Learn at Lunch: Main Course Salads Marilyn MarkelChill out this summer with salads! Join Culinary Director Marilyn for this one-hour class and learn to beat the heat with fresh salads.Menu: Southwestern Caesar Salad with Grilled Chicken; Shrimp Waldorf Salad; Asian Noodle Salad with Pork Tenderloin mc1507161200

JULY

Did you know?Class-goers receive a 10% coupon to shop the retail store after class, or the next day. Classes are approximately two hours in length unless otherwise indicated. Also if you are a frequent guest ask about our Chef’s Club Cards.

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.4

7/17 Friday 5 p.m. $45 Friday Night Fun Night: Bunches of Basil! Nancy DyeBasil grows like a weed in the summer (albeit a very flavorful weed) so what does one do with it? In this class you’ll learn what to do with your over-abundance of basil by making pesto and more. Menu: Fried Mozzarella and Tomato Stacks with Basil and Balsamic Glaze; Tomato Basil Marmalade Crostini; Pesto Shrimp and Chicken Skewers; Heirloom Tomato Salad with Basil Vinaigrette; Grilled Pound Cake with Basil Plum Compote mc1507171700

7/18 Saturday 11 a.m. $40 Southern Biscuits 5 Nicole MarrinerTender and light biscuits-either sweet or savory-are the quintessential Southern bread. Chef Nicole will have you rising to the occasion in this hand-on class that will teach you the application of basic biscuit techniques to create delicious small bites and desserts. You’ll enjoy biscuits plain, with all the fixin’s, and even leftover.Menu: Biscuit BLT with Basil Aioli; Fried Chicken and Honey-Dijon Biscuit; Blackberry Biscuit Bread Pudding mc1507181100

7/18 Saturday 3 p.m. $45 Crazy for Crepes! 5 Cooking School StaffCrepes are delicious thin pancakes that can be rolled many ways and stuffed with a variety of fillings both sweet and savory. And don’t be intimidated by the French name–crepes are easy and they even freeze well. In this hands-on class, the staff will teach you to flip like a pro and master this fun art. Menu: Crepes stuffed with Salmon and Chive Cream Cheese; Crepe Cake with Four Cheeses and Herbs; Crepes Suzette mc1507181500

7/19 Sunday 2 p.m. $40 Rustic Dinner Party Lisa ConnerLisa, owner of Spice Society in Greenville, returns with this rustic, but elegant, dinner menu. Join her as she demonstrates this delicious summer menu that will be perfect for your next party.Menu: Chipotle Gazpacho; Jerk Seasoned Stuffed Quail with Pomegranate glaze Served over Grilled Oranges and Fennel & Green Beans; Garden Herb Panzanella; Pavlova Topped with Seasonal Fruit mc1507191400

JULY

Kids in the Kitchen 4 5Basics and Beyond of Baking

7/20–7/24 Mon. - Fri. 10 a.m.–12 p.m. $150 Looking for a summertime activity for your kids? Sign them up for our weeklong baking class. Kids will be introduced to the world of baking, make new friends, learn a new skill they can build on for a lifetime and, most of all, have fun! Ages 9 and up.

Mon., July 20: Quick Breads and Yeast BreadsStudents will begin with favorite basic bread recipes such as buttermilk biscuits, muffins, cornbread, no-knead bread, pizza and food processor baguettes.

Tues., July 21: Cakes and CupcakesEveryone loves cakes! We’ll make several types including rolled sponge, then learn icings, pastry cream and chocolate ganache before decorating our creations.

Wed., July 22: Pies and PastryThe art of pie and pastry making is easy to conquer. Join the cooking school staff and see how sweet and savory pies and pastries will rule this day.

Thurs., July 23: Pate a Choux, Rough Puff PastryWe’ll learn rough puff pastry and cream puffs today.

Fri., July 24: Finish Puff Pastry/PartyWe’ll wrap up the puff pastry lesson, bring it all together with final decorations and have a family dessert party hour after class at noon! mc1507201000

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7/24 Friday 5 p.m. $45 Friday Night Fun Night: Cooking with Coffee and Tea/Asian 5 Nicole Marriner and Halley ConnellWe love coffee and tea but they are not just for drinking. Join Halley and Nicole and discover some of the great flavors your favorite beverages can add to dishes. You’ll be surprised by these clever combinations! Menu: Tea Poached Eggs; Smoked Duck Confit and Noodles; Coffee and Five Spice Steak; Roasted Beet Salad with a Coffee Glaze; Wild Hibiscus Cheesecake mc1507241700

7/25 Saturday 11 a.m. $45 Creative Cupcakes Cooking School StaffLearn to make and decorate cupcakes like a pro –it’s easier than you think! This class will help you elevate your next party with beautiful and tasty creations.Menu: Yellow Butter Cake; Chocolate Cake; Pastry Cream; Swiss Meringue Icing; Buttercream Icing mc1507251100

7/25 Saturday 5 p.m. $25 Charleston Culinary Club: Edible Asia Cooking School StaffJoin us for this casual get together that features pairings of food and wine. This week we will delve into Asian cuisines and wines to go with it. Learn in our cooking demonstration, and sample some perfect pairings. Arrive anytime between 5 and 6:30.Menu: Vegetarian Sushi Rolls; Asian Pork Shoulder Sandwiches with Asian Slaw; Chicken Lettuce Wraps with Peanut Sauce mc1507251700

7/26 Sunday 11 a.m. $30 Low Country Brunch: Farmers Market Cooking School StaffSummer is here and the farmers’ markets are full of the season’s abundance. Join the Cooking School staff and learn to create a fresh, colorful and sumptuous meal from foods you will find at the local farmer’s market.Menu: Tomato Salad with Homemade Mayonnaise; Summer-inspired Shrimp and Grits; Peach Cobbler mc1507261100

7/26 Sunday 4 p.m. $40 The Magic of Marinara Celia CerasoliA great class for all those who think they can’t cook! Chef Celia, a cooking school favorite who is famous for her sauces, will show you how to make magic by combining simple and easy ingredients with marinara to make delicious family meals. Menu: Zuppa di Pesce; Summer Vegetable Stew; Creamy Tomato Soup; Chicken a la Contadina mc1507261600

7/27 Monday 5 p.m. $45 Meals Under 500 calories 5 Jessica O’NealLooking for tasty meals that will help you stay fit? In this class, Chef Jessica will teach you easy cooking techniques to cut calories without sacrificing taste, along with mental shortcuts for easy meal planning.Menu: Grilled Chicken and Kale “Caesar” Salad with Lemon Tahini Dressing; Teriyaki Chicken, Bok Choy & Rice Noodle Bowl; Herbed Shrimp & Roasted Asparagus Quinoa Risotto; Ground Bison, Mushroom & Lentil Chili with Lime Cilantro Sour Cream mc1507271700

JULY

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.6

8/1 Saturday 5 p.m. $25 Charleston Culinary Club: Taste of TexMex Cooking School StaffJoin us for this casual get together that features pairings of food and wine. This week we will go on a tour of the rich flavors of Texas, but with a Mexican slant. Arrive anytime between 5 and 6:30.Menu: Beef Brisket Sliders; Chicken and Guacamole Tacos; Cheese Enchiladas mc1508011700

8/2 Sunday 2 p.m. $35 An Afternoon with Manicaretti Cooking School StaffJoin us and learn about some of our favorite Italian imports. Using top-of-the-line pastas, oils, vinegars and sauces we will explore several new dishes. We will also introduce a new children’s pasta.Menu: Homemade Ricotta drizzled with Green Walnut Syrup; Baby Greens with Balsamic Vinaigrette; Scialatielli with Tomato and Basil Sauce; Stelline with Vegetables and a Butter and Parmesan Sauce; Cherry Panna Cotta with Morello Cherries mc1508021400

8/6 Thursday 12 p.m. $25 Learn at Lunch: Summer in the South Marilyn MarkelThe flavors of summer are beckoning! The fruits and vegetables of the season are plentiful and booming with flavor. Learn to make the most of the harvest in this one-hour class.Menu: Summertime Pea Salad Loaded with Herbs; Grilled Lamb with Cucumber, Tomato Cous Cous; Peach Compote mc1508061200

8/7 Friday 5 p.m. $45 Friday Night Fun Night: All About Asia 5 Cooking School StaffJoin us as we take a culinary tour of Asia and discover a variety of cuisines from this diverse continent. North, south, east and west–we will incorporate flavors from all parts in this hands-on class as we create a fabulous meal.Menu: Vietnamese Spring Rolls; Chinese Pork Tenderloin; Pad Thai; Mango Sorbet mc1508071700

7/28 Tuesday 12 p.m. $35 Lunch on the Porch Nancy DyeNothing says Southern style like and elegant summer luncheon. Join chef Nancy Dye and learn to create a delicious meal to enjoy on the company of friends and family on the porch. Menu: Bacon Blue Cheese Salad; Rosemary Lamb Chops; Lemon Thyme Braised Fingerling Potatoes; Sautéed Green Beans with Oregano and Feta; Coconut Cream Tartlets mc1507281200

7/29 Wednesday 5:30 p.m. $30 Quick Dinner: Easy Summer Dining Cooking School StaffJoin the staff and learn do-ahead tips to make this super quick and easy seasonal meal designed for entertaining. This is a one-hour class.Menu: Grilled Chopped Summer Vegetable Salad with Grilled Bruschetta; Crispy Panko-crusted Fish with spicy Remoulade; Peach and Vodka Sorbet with Spicy Peaches mc1507291730

7/31 Friday 5 p.m. $45 Friday Night Fun Night: Explore Korea 5 Lisa MooreJoin Lisa for an enlightening exploration into Korean cuisine. In this hands-on class you will discover exotic new ingredients and learn to make easy kimchi that will complement almost any dish;Menu: Bulgogi Lettuce Wraps; Quick Kimchi Slaw; Spicy Noodle Salad; Chestnut Cookies; Persimmon Punch mc1507311700

8/1 Saturday 11 a.m. $45 Saturday Morning Southern Breakfast Nathalie DupreeJoin culinary legend Nathalie Dupree and learn the basics of preparing a classic Southern breakfast spread. Don’t miss this chance to learn from one of the country’s most prestigious teaching chefs!Menu: Two-Ingredient Biscuits and Ham; Lacy Corn Fritters; Overnight Sausage and Apple Casserole; Sally Lunn Rolls, Melon Salad; Strawberry Shortcake with Berries and Fresh Fruit mc1508011100

8/1 Saturday 1:30 - 2:30 p.m. Book Signing with Nathalie Dupree Nathalie DupreeCome meet a true giant of the culinary world and have her sign her latest book, Mastering The Art of Southern Vegetables.

JULY/AUGUST

Cooking School is sponsored by:

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8/8 Saturday 12 p.m. $35 Sous Vide Cooking Marilyn MarkelEver heard of sous vide? Top chefs have been doing this for years. It’s the process of vacuum sealing and slow cooking meats, vegetables, fruits, custards –almost anything! We’ll explore this method of cooking using both professional equipment and work-arounds. Join us for this informative class and discover the world of sous vide cooking.Menu: Succulent Shrimp Cocktail; Miso-marinated Fish; Salted Caramel Crème Brulée mc1508081200

8/8 Saturday 5 p.m. $35 The Basics of Wine Wine Department StaffBegin your tasty journey to understanding wine! In this class our expert staff will teach you the basics of wine tasting, the proper way to allow wine to breathe, and proper glassware. You’ll also go over the basics of pairing foods with wines. mc1508081700

8/9 Sunday 11 a.m. $30 Lowcountry Brunch: Cool Food Cooking School StaffIt may hot outside but you will keep the heat out of the kitchen with these cool summertime favorites. Menu: Pimento Cheese with Crudite; Ham Salad Sandwiches with Pickled Cucumber and Onions; Boozy Watermelon Granita mc1508091100

8/9 Sunday 4 p.m. $35 Discover India Devany Vickery-DavidsonWe often think of Indian food as something to enjoy only in restaurants. It doesn’t have to be that way, however, as this tasty and exotic cuisine is surprisingly easy to cook at home. Join Devany as she shares some of her secrets to a home-cooked Indian feast. Menu: Indian Breads, Samosas, Chutney, Okra Raita; Goa Herbed Green Beef & Peanut Cucumber Salad. mc1508091600

8/10 Monday 5 p.m. $45 Making Healthy Delicious: Summer Dinner Party Jessica O’NealSummertime in the Lowcountry means a bounty of colorful, fresh produce. In this class Jessica will refocus your standard summer menu with healthy, colorful and delicious ideas that makes the most of the season’s harvest. Menu: Roasted Red Pepper Hummus; Tortillas with Cucumber Carpaccio; Lemon and Pinenut Green Bean Salad; Braised Carrot and Almond Romesco topped Flank Steak with Grilled Green Onions and Summer Squash; Flourless Almond Cake with Lavender Peaches mc1508101700

8/11 Tuesday 5 p.m. $45 A New Take on Thai 5 Emily KimbroughLet Thai be on your menu at home any night! Join Chef Emily for a fun hands-on experience and learn how to make this fabulous Thai menu. Menu: Thai Basil Spring Rolls with Peanut Dipping Sauce; Chicken Mushroom Coconut Soup; Shrimp Pad Thai; Red Curry Beef with Jasmine Rice; Crispy Bananas with Coconut Ice Cream mc1508111700

8/12 Wednesday 5:30 p.m. $30 Quick Dinner: Summer Salads Cooking School Staff Summer salads are so versatile; they can be enjoyed as a starter, side or main dish. They also make a perfect summer comfort food. In this one-hour class you’ll learn some fresh and creative new salads. Menu: Tomato Salad with Homemade Mayonnaise; Summer Pea and Green Bean Salad with Watercress and Fennel; Asian Chicken Salad with Fried Wontons mc1508121730

8/13 Thursday 11 a.m. $40 Fun with Phyllo 5 Nancy DyeCooking with phyllo dough may seem a bit intimidating but Nancy will help you learn the techniques to master it. In this hands-on class you will create appetizers, entrees, and dessert.Menu: Spinach and Feta Triangles; Ricotta and Proscuitto Triangles; Bisteeya Pockets; Kreatopita (Lamb and Feta Pie); Rolled Baklava mc1508131100

AUGUST

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.8

8/16 Sunday 4 p.m. $40 Light, Local and Easy Summertime Seafood Nicole Marriner and Halley ConnellJoin Halley and Nicole and learn a fresh, light, and seasonal menu that is sure to impress, but so easy you won’t even break a sweat! Menu: Crab, Watermelon, and Avocado Salad; Chilled Cucumber Soup with Pickled Shrimp; Seasonal White Fish en Papillote; Sweet Corn Ice Cream mc1508161600

8/17 Monday 6 p.m. $35 Chucktown Chow: Oak Steakhouse and The Macintosh Kelly KleisnerMeringue may seem intimidating to many home cooks but in this class, led by pastry chef Kelly Kleisner, you’ll discover a fool-proof cake recipe. You’ll master meringue icing, learn how to whip egg whites and fold them into the batter. Chef Kleisner joined Oak Steakhouse and The Macintosh in 2013 with more than 15 years of culinary experience. Prior to moving to Charleston, she completed a prestigious internship at The Greenbrier in West Virginia. Locally, Kleisner has worked as the pastry chef at The Ocean Room and Fat Hen, in addition to opening Mirabelle Bakery in 2009.Menu: Lemon Meringue Cake with Meringue Icing mc1508171800

8/14 Friday 5 p.m. $40 Friday Night Fun Night: Artisan Flatbreads 5 Halley ConnellEveryone loves pizza! In this fun hands-on class you’ll learn to make them in cast iron, on the grill or in your oven.Menu: Cast Iron Pizza with Goat Cheese, Walnut, and Summer Vegetables; Carne Asada Pizza; Egg, Asparagus, and Herbed Ricotta Grilled Flatbread mc1508141700

8/15 Saturday 11 a.m. $40 Southern Biscuits 5 Nicole MarrinerTender and light biscuits-either sweet or savory-are the quintessential Southern bread. Chef Nicole will have you rising to the occasion in this hand-on class that will teach you the application of basic biscuit techniques to create delicious small bites and desserts. You’ll enjoy biscuits plain, with all the fixin’s and even leftover.Menu: Biscuit BLT with Basil Aioli; Fried Chicken and Honey-Dijon Biscuit; Blackberry Biscuit Bread Pudding mc1508151100

AUGUST

Featured Recipe:STRAWBERRY CLAFOUTISRecipe by Marilyn MarkelServes 8

INSTRUCTIONS:1. Preheat oven to 400°. 2. Beat eggs and granulated sugar until frothy. Add the milk, and vanilla and beat until smooth. Stir in the flour and the salt. 3. Place the strawberries and dried cherries into a buttered 8-inch cake pan or casserole. Pour thebatter over the top and place the pan on a baking sheet and slide into oven. 4. Bake for 10 minutes then reduce the temperature to 350° and bake until top has puffed a cake tester comes out clean when inserted, about 40 minutes. Cool slightly. Serve with scoops of vanilla ice cream.

• 4 eggs• ½ cup sugar • ¾ cup milk• 2 tsp vanilla• ¾ cup flour• ½ tsp salt• 1 lb strawberries, hulled and quartered

• ¼ cup dried cherries, chopped• ¼ cup crystallized ginger, chopped fine• 2 Tbsp powdered sugar • Vanilla ice cream

INGREDIENTS:

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8/18 Tuesday 6 p.m. $40 Chucktown Chow: Lee Lee’s Hot Kitchen Lily LeiLily Lei and Karalee Nielsen Fallert brought authentic Chinese fare to downtown Charleston with a bang in 2014. With a menu that is based primarily on the recipes of Lily’s family, Lee Lee’s Hot Kitchen offers Chinese classics as well as modern dishes and weekly specials. Join Lily and learn to prepare a sumptuous Chinese meal. Menu: Mushroom & Kale Dumplings; Chicken Chow-Mein; Spicy Orange Shrimp with Bok Choy and Red Peppers mc1508181800

8/19 Wednesday 5 p.m. $40 Gettin’ Figgy with It 5 Nicole MarrinerOne of the flavors of fall everyone looks forward to (particularly cooks) is the fig. There are so many uses for these versatile fruits! In this hands-on class you will learn recipes both savory and sweet.Menu: Grilled Figs and Mascarpone Crostini; Fig, Prosciutto, Goat Cheese, and Arugula Grilled Flatbreads; Seared Baby Chops with Fig and Balsamic Pan Sauce; Roasted Peaches, Cherries, and Figs with Homemade Honey Ricotta mc1508191700

8/20 Thursday 5:30 p.m. $30 Learn at Lunch: New Twists from Texas Marilyn MarkelMarilyn, Southern Season’s Culinary Director, spent years living in Texas, a land where brisket rules. A low and slow cooked brisket melts in your mouth and the best part may be just oh-so-sweet caramelized onions cooked underneath. Join Marilyn as she shares some of her mouth-watering memories of the Lone Star State in this one-hour class.Menu: Grilled Okra stuffed with Jalapeno Goat Cheese; Slow-cooked Beef Brisket with Caramelized Onions; Farmer’s Market Roasted Potatoes; Watermelon and Cherry Tomatoes with Lime-Honey Vinaigrette mc1508201730

8/21 Friday 5 p.m. $40 Friday Night Fun Night: Savory and Sweet Pies and Tarts 5 Nicole Marriner and Nancy DyePies and tarts are so versatile and the options are unlimited. Join Nicole and Nancy in this fun hands-on class and learn two techniques for pie dough and four different ways to use it.Menu: Freeform Tomato Tart; Corn Pudding Tart; Lattice Top Black Cherry and Raspberry Pie; Sunflower Mango and Pastry Cream Tart mc1508211700

8/22 Saturday 11 a.m. $35 Under Pressure: Secrets of Pressure Cooker Cooking Marilyn MarkelSo often, time plays a huge role in how we prepare meals. But even if you are short of it, it doesn’t mean you have to fast food. In this class Marilyn will teach you quick and easy meals using the pressure cooker. You’ll be surprised just how easy it is to take the time out of dinner preparation –and surprised by the delicious results!Menu: Cannellini Bean Salad with Sundried Tomato Pesto; Fall-off-the-bone Pork Shoulder Sandwiches with Jalapeno Slaw; Creamy Artichoke and Parmesan Risotto; Tipsy Peaches with Mascarpone and Red Wine Glaze mc1508221100

8/22 Saturday 4 p.m. $35 Preparing and Paring Pickles Nicole Marriner and Halley ConnellNot sure what to do with all of the excess produce from your summer garden? Pickle it! Join Halley and Nicole and learn interesting and delicious new ways to enjoy the (pickled) fruits of your labor.Menu: Pickled Okra Pimento Cheese with Fried Pickled Watermelon Rind; Bite-Size Chicken and Waffles with Pickled Red Onion Slaw; Pickled Asian Noodle Salad; BLPT (Bacon Jam, Lettuce and Pickled Green Tomatoes) mc1508221600

8/23 Sunday 11 a.m. $30 Lowcountry Brunch: Summer Faves Cooking School StaffThis time of year we are able to pluck fruits and vegetables straight from the farmers market and turning them into a wonderful Lowcountry brunch. Join the cooking school staff for a fresh look at brunch.Menu: Melon Salad with Lime and Honey Dressing; Poached Egg atop Creamy Grits with Country Ham and Summer Vegetables; Easy Peach Sorbet mc1508231100

AUGUST

GIVE THE GIFT OF CLASS!Aspiring chef or passionate food-lover on your gift list? We can help. Give them the memorable experience of a class in our famed cooking school. And if you’re not sure which class they would prefer, the solution is simple: a Southern Season Gift Card. Let them decide which class suits their interests the most. Gift Cards can also be used for purchases in our stores or restaurants and they never expire.

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.10

8/25 Tuesday 6 p.m. $35 Chucktown Chow: Suelto at Holy City Brewing Company Shay MacDonaldCharleston’s Holy City Brewing has made a name for itself with its tasty beverage offerings. In 2015, they are expanding with a full kitchen and new restaurant, Suelto. Leading the new venture is chef Shay McDonald, recently with HoM in Charleston. In this class come join chef Shay as he demonstrates how to perfectly pair Holy City’s beer with small plates. You’ll also learn to use beer as a brine or braising liquid for meats.Menu: Pilsner Pickled Vegetables; Beer Brined Whole Beer Can Chicken on Beer Braised Greens; Dark Beer Braised Pork Butt mc1508251800

8/26 Wednesday 4-5 p.m. Book Signing with Carrie Morey Carrie MoreyCome meet Charleston’s reigning biscuit queen and have her her sign her book, Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen.

8/26 Wednesday 6 p.m. $35 Chucktown Chow: Callie’s Hot Little Biscuit Carrie MoreyCallie’s Hot Little Biscuit is definitely the “in spot” for morning or late night biscuits in Charleston. Carrie started this shop after the successful launch of her biscuit company, Callie’s Charleston Biscuits. She has also written two cookbooks. Don’t miss this biscuit extravaganza in which Carrie will demo her famous creations.Menu: Pigs in a Blanket with Biscuit Dough; Macaroni Pie served with toothpicks; Sticky Chicken Wings; Roasted Green Beans with Seeds; Peach and Blueberry Cobbler mc1508261800

8/28 Friday 5 p.m. $40 Friday Night Fun Night: It’s Raining Tomatoes! 5 Nicole MarrinerTomatoes are in abundance throughout the summer months and eventually we all end up wondering what else to do with them. In this fun hands-on class you’ll learn innovative ways to use the surplus tomato harvest. Menu: Bacon Tomato Jam; Southern Panzanella Salad; Tomato, Peach, Burrata with Mint Pesto; Caramelized Oven-Roasted Tomato Puff Pastry Tarts mc1508281700

AUGUST

June 15 - 30 • Mediterranean

July 1 - 15 • Latin America

July 16 - 31 • Western Europe / British Isles

Aug 1 - 15 • Australia / New Zealand / Pacific Rim

Aug 1-15 Mediterranean

Aug 16-31 Latin America

Sept 1-15 Western Europe/British Isles

Sept 16-30 Australia/New Zealand/Pacific Rim

Paris, Madrid, Mexico City... you can visit them all at Southern Season in August and

September! Join us as we celebrate different parts of the world. We will be offering demos,

samplings, classes, and much more! Don’t miss this opportunity to celebrate all the amazing

items we carry from around the world!

Celebrate the World of Gourmet Food With Us,

August through September!

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8/29 Saturday 5 p.m. $25 Charleston Culinary Club: Southern Tailgating Cooking School StaffJoin us for this casual get-together that features pairings of food and wine. This week we will be getting ready for game season. No more of the same old takeout food-you’ll learn some reinvented Southern classics that will take your tailgating party to the next level. Arrive anytime between 5 and 6:30.Menu: Pimento Cheese Biscuits with Country Ham; Cornbread Panzanella with loads of Summer Vegetables; Pork Sliders with Country Ham mc1508291700

8/30 Sunday 2 p.m. $40 Four Meals in One: Pork Shoulder Nicole MarrinerMake one meal into four! Nicole will help you make leftovers look new and create easy weeknight dinners.Menu: Sweet Potato Biscuit with Pork and Mango Chutney; Pan-Fried Pork Dumplings; Lowcountry Cubano with Pickled Green Tomatoes; Shredded Pork and Salsa Verde Taco on Handmade Tortillas mc1508301400

9/1 Tuesday 5 p.m. $50 Gluten Free Comfort Foods 5 Emily KimbroughEven if you are gluten-free, it’s still possible to enjoy all those comfort food favorites! In this hands-on class Chef Emily will teach a menu that still has all the comfort–and flavor–with none of the gluten. Menu: Brown Butter Thyme and Cheddar Potato Gnocchi; Beef, Broccoli, and Sweet Potato Noodle Stir Fry; Pumpkin Turkey Spinach GF Lasagna; Warm Avocado Chocolate Pudding with Whipped Cream mc1509011700

9/2 - 9/4 Wed. - Fri. 10 a.m.-2 p.m. $500 Cooking Lessons: An Exploration into Flavor 5 Marilyn MarkelMarilyn, Southern Season’s Culinary Director, has been teaching cooking classes for 15 years and constantly marvels at how much she has learned from her staff, students and visiting instructors. Flavor combinations are infinite and these three days of hands-on cooking will be all about flavor and discovering new combinations. Great techniques will be explored as well. Each day will result in a full meal. Areas to be explored: the basics of bread; lessons on stocks, sauces and reductions; roasting and braising; canning, jams and pickles (each guest will take home a variety of pickles and jams); cupcakes, pies, puff pastry, croissants and pate choux; sous vide cooking and a lesson on chocolate. Limited to 9 attendees mc1509021000

9/2 Wednesday 6 p.m. $35 Cooking with Cast-Iron Halley ConnellHave your grandmother’s cast iron skillet or maybe an old Dutch oven? Halley will show you how to properly use and care for it. Cast iron utensils are amazingly versatile and treated properly will last a lifetime.Menu: Avocado Cornbread ; Grilled Mahi Mahi with Chimichurri; Pan Seared Summer Squash; Rhubarb and Peach Cobbler with Buttermilk Whipped Cream mc1509021800

9/4 Friday 5 p.m. $45 Friday Night Fun Night: Indian at Home: New Dehlicacies Nicole MarrinerWe often think of Indian food as exotic and complex but in this class Nicole will show you just how simple it can be. Join her in this class and learn to incorporate the delicious flavors of India into your home cooking.Menu: Pea and Potato Samosas; Braised Root Vegetable Salad with Golden Raisin and Cilantro Vinaigrette; Eggplant and Green Bean Sauté; Mint Lamb and Blistered Peppers; Mango Bread Pudding with Chai Crème Anglaise mc1509041700

9/5 Saturday 11 a.m. $50 Basic Knife Skills 1 5 Cooking School StaffThis hands-on class will have you wielding a chef’s most important tool like a pro in no time! Learn basic cutting and chopping techniques (carrots, onions, celery, potatoes, and more), 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. mc1509051100

9/5 Saturday 5 p.m. $25 Charleston Culinary Club: Lovin’ South America Cooking School StaffJoin us for this casual get together that features pairings of food and wine. This week we will travel around the beautiful and diverse continent of South America and explore flavors and dishes from several countries. Arrive anytime between 5 and 6:30.Menu: Beef Empanadas; Grilled Sweet Potatoes with Lime and Chili; Black Beans and Rice with Chorizo mc1509051700

AUGUST/SEPTEMBER

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.12

9/6 Sunday 11 a.m. $30 Lowcountry Brunch: End of Summer’s Bounty Cooking School StaffSummer may be coming to an end but fresh vegetables are still abundant. Join the Cooking School staff and learn some great ways to utilizethe late summer harvest. Menu: Pickled Shrimp atop Tomato Salad; Fried Chicken with Succotash; Rustic Peach Tarts mc1509061100

9/8 Tuesday 6 p.m. $40 Bacon and Bourbon Nicole Marriner and Halley ConnellWhat could be better in the South than pork and bourbon? Everyone loves bacon and combined with the flavors of pork there is not much better! Join Nicole and Halley and learn some delicious new recipes. Menu: Apple, Bacon, and Bourbon Caramelized Onion Tart with Cheddar Crust; Braised Pork Belly with Bourbon Glaze; Bourbon and Bacon Sweet Potato Gratin; Candy Bacon and Bourbon Caramel Frozen Mousse mc1509081800

9/9 Wednesday 5:30 p.m. $30 Quick Dinner: Dinner in a Flash Cooking School Staff Time is often short during the busy workweek so it can be challenging to get dinner on the table. In this one-hour class you’ll learn valuable time saving advance prep tips and easy entrees.Menu: Chicken Chalupas with Salsa Cruda and Lime Sour Cream; Southwestern Caesar Salad with Chicken; Seared Tuna with Horseradish and Green Apple and Fennel Crème Fraîche mc1509091730

9/11 Friday 5 p.m. $40 Friday Night Fun Night: Southern Italian 5 Nicole MarrinerItalian cuisine is not just spaghetti and pizza! Join Nicole as she shares some recipes of Southern Italy in this fun hands-on class.Menu: Grilled Lemon and Herb Focaccia; Fig and Cantaloupe Salad with Creamy Garlic Vinaigrette; Zucchini and Ricotta Fritters; Polenta, Peperonata, and Grilled Shrimp; Sweet Corn Panna Cotta with Balsamic Berries mc1509111700

9/12 Saturday 10 a.m. $30 Counter Culture Coffee 5 Jared SinclairGet your barista on in this is intensive 3-plus hour coffee class. Join Jared of Counter Culture Coffee and learn to brew coffee at home like an expert. The focus will be on pour-over, but include information relevant to any other brewing device, with the exception of espresso. There will be several different coffees to play with, and lots of hands-on brewing exercises. mc1509121000 9/12 Saturday 5 p.m. $35 The Science of Food and Wine Wine Department StaffIn this fun and informative class the Southern Season Wine Department teams up with the cooking school to teach how to find that well-balanced marriage of wine, food and friends. Learn to pair complimenting wines with meals, moreover, learn what makes some matches sing and some matches scream. Hone the tools and knowledge needed to make the right choices while dining out or dining in. mc1509121700

9/13 Sunday 2 p.m. $35 Fabulous Thai! Devany Vickery-DavidsonIt seems Thai is all the craze these days, and for good reason–it’s delicious! In this class Devany will lead you as you explore exotic flavors, demystify Thai cooking and teach you how to make your own Thai feast for family and friends.Menu: Ying and Yang: Two Thai Soups, one creamy coconut and one sour and spicy. Includes Mee Krob, a special snack from Northern Thailand that is not usually on menus. mc1509131400

9/14 Monday 5 p.m. $45 Vegetarian: Protein Alternatives 5 Jessica O’NealThinking of going vegetarian but worried about getting enough protein? As a personal chef for vegan and vegetarian clients, Jessica knows the most satisfying ways to prepare and enjoy delicious vegetarian meals. She will share her secrets in this hands-on class.Menu: Sweet Chili Tofu & Avocado Lettuce Wraps; Black Bean, Sweet Potato and Cheddar Veggie Burgers with a Green Salad; Chipotle Seitan & Black Lentil Chili; Tempeh, Broccoli & Soba Noodles in Peanut Sauce mc1509141700

SEPTEMBER

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9/15 Tuesday 6 p.m. $35 Provençal Harvest Dani Manilla Dani has always been a culinary nomad. She has eaten her way around the globe as she pursued her culinary studies in France, Italy, Shanghai, Morocco, Mexico, San Francisco, and Bali. Bon Appétit magazine has featured Dani as a Great Chef and her recipes have appeared in numerous food publications. She was executive pastry chef of a three star restaurant on the Côte d’Azur before relocating to Charleston. Join Dani for this class that will take you on a journey to Provence and learn a traditional meal typical of that famed region. Menu: Green Olive Tapenade and Herbs de Provence Crostini; Baked Goat Cheese with Honey, Almonds, Field Greens and Mustard Vinaigrette; Baked Ratatouille with Sheep’s Milk Cheese; Pear Clafoutis mc1509151800

9/16 Wednesday 6 p.m. $40 Chucktown Chow: Southerly and SC Aquarium Sustainable Seafood Initiative Chad Billings and SC AquariumJoin Chad, executive chef of Southerly, and the SC Aquarium for this interesting talk and cooking demonstration that focuses on sustainable seafood. Chad is committed to using sustainable seafood at the restaurant whenever possible while the South Carolina Aquarium Good Catch program generates awareness and leads communities in support of healthy fisheries and consumption of responsibly harvested seafood. Menu: Rock Shrimp Salad (Citrus Soy Emulsion with late summer Greens and Citrus); Combahee “Clam Chowder”; Shrimp and Grits; Blackened Flounder with Carolina Gold Red Rice with Shrimp Butter mc1509161800

9/18 Friday 5 p.m. $40 Friday Night Fun Night: Summer Picnic 5 Halley Connell and Nancy DyeCooler breezes are great for picnics by the sea, lake or park. In this fun hands-on class you will learn a menu full of flavor that is fun to share outdoors with good friends. Menu: Farro Succotash; French Potato Salad; Smoked Caprese Salad Skewers; Lemon Thyme Chicken Salad mc1509181700

9/19 Saturday 1 p.m. $45 Live Well - Eat Well Jill DahanJill Dahan is passionate about preparing, eating and sharing foods that nourish the body and the soul. She sees food as the best investment in our overall health and firmly believes the time is now to make changes and get cooking. Join Jill and learn to cook some of the healthy and tasty recipes that are featured in her book, Starting Fresh.Menu: Slow Roasted Summer Tomato Tart with easy homemade summer pesto; Grilled Japanese Sweet Potato Salad with Sunflower Greens and Garlic Thyme Cheese; Fresh Herb and Preserved Lemon Marinated Chicken with Artichokes;Wild Blueberry and Goats Cheese Parcels with White Chocolate lavender Cream mc1509191300

9/19 Saturday 3 - 4 p.m. Free Book Signing with Jill Dahan In her latest book, Starting Fresh!, Jill Dahan shares healthy and tasty recipes that will nourish the body and the soul. Come meet her and have her sign a copy of this informative book full of delicious recipes.

9/20 Sunday 11 a.m. $30 Lowcountry Brunch: Falling for Apples Cooking School StaffAs fall approaches, fresh regional apples are something we all look forward to. Join us as we discover tasty new recipes that put a slight twist on traditional Lowcountry fare and incorporate this versatile fruit. Menu: Cider Poached Shrimp Cocktail with Apple Chutney; Cider Braised Pork Shoulder with Grits and Greens; Fried Apple Pies mc1509201100 9/20 Sunday 4 p.m. Duck for Dinner Celia CerasoliUsing all of the duck, Chef Celia will show you how to prepare an impressive dinner party for your discriminating guests... or for you and that special someone. Menu: Duck Pate Crostini; Duck Ravioli; Grilled Duck Breast with Mostardo di Cremona and Garden Greens mc1509201600

SEPTEMBER

Please have the class code number and date when you register. Reservations are accepted on a first come basis. If you are unable to attend a class, you must notify us 72 hours in advance of the scheduled class time to receive a refund or credit towards another class. Within 72 hours of a class, all cancellations are non-refundable. Unless otherwise noted classes run 2 hours. Wine is included with most evening classes. Adult classes are open to students 16+ years of age.

To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.14

SEPTEMBER9/21 Monday 6 p.m. $40 Asian Appetizers Jessica O’NealLearn to make delicious Asian appetizers at home. Chef Jessica will give advice on trusted brands and share techniques for rolling, wrapping and presenting these tasty bites that are perfect for your next party.Menu: Korean Pork and Tofu Potstickers; Beef Bulgogi Lettuce Wraps; Chinese Vegetable Egg Rolls with Dark Soy Sauce; Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce; Crispy Thai Corn and Kaffir Fritters mc1509211800

9/22 Tuesday 6 p.m. $40 Classical French Stocks and Sauces Lisa MooreLearn the basics of making stock, the differences between stock and broth, and how to make classic sauces. Once you do, you’ll discover a whole world of new dishes you’ll be able to make. Lisa will break this down to easy to understand terms and teach some classic French dishes.Menu: French Onion Soup Gratin with Roasted Beef Bone Stock; Court Bouillon Poached Fish; Citrus Trifle with Grand Marnier Sabayon mc1509221800

9/23 Wednesday 5:30 p.m. $30 Quick Dinner: Fish in a Flash Marilyn MarkelChallenged to get a quick dinner on the table? Believe it or not, fish is a perfect option for a busy weeknight meal. Let Marilyn open your eyes to the world of fish (which is fresh and plentiful here in the Lowcountry) in this one-hour class.Menu: Shrimp and Pasta with Lemon Cream Sauce; Prosciutto wrapped Fish with Tartar Sauce; Miso Marinated Cod atop Rice mc1509231730

9/24 Thursday 12 p.m. $25 Learn at Lunch: Elegant Fall Menu Marilyn MarkelEven if it’s still warm we are anticipating fall. There is no better way to ease into cooler weather and short days than with some good comfort food. You’ll also learn elegant presentations for your dishes in this one-hour class.Menu: Wild Mushroom Salad on Arugula; Chicken with Sherry Glaze and Fennel Gratin; Chocolate Chess Pie mc1509241200

9/25 Friday 5 p.m. $45 Friday Night Fun Night: German (Beer and Wine Pairing) 5 Halley Connell and Nancy DyeCelebrate Oktoberfest with German comfort food in this fun hands-on class. Join Halley and Nancy and learn recipes from the Rhineland, Swabia, and Eastern Germany and enjoy the beers that match them.Menu: Cucumber Salad with Dill and Paprika; Zwiebelkuchen (Onion Tart); Swabian Schnitzel with Sauerkraut and Spatzle; Apple Strudel mc1509251700

9/26 Saturday 1 p.m. $55 Advanced Knife Skills 2 5 Cooking School StaffHone your knife skills with this class that goes beyond the basics. In this hands-on class you’ll learn the selection of the proper knife for a particular task, how to debone a chicken, fillet, truss, trim, carve and butterfly as well as techniques for herbs. Feel free to bring your own knife, otherwise one will be provided. A snack will be served at the end of class. mc1509261300

9/26 Saturday 5 p.m. $25 Charleston Culinary Club: Foods of Spain Cooking School StaffJoin us for this casual get together that features pairings of food and wine. This week we will delve into the rich and diverse culinary traditions of Spain with the cooking school staff. Arrive anytime between 5 and 6:30. Menu: Goat Cheese stuffed Piquillo Peppers with diced Marcona Almonds; Spanish Tortilla with Potato, Egg and Chorizo with Garlic Allioli; Shrimp with Olive Oil Crostini mc1509261700

9/27 Sunday 2 p.m. $35 A Supper in Puglia Devany Vickery-DavidsonPuglia is the “heel” of the Italian boot, an area with its own unique culinary traditions. It’s also an area rarely visited by Americans. Fortunately, Chef Devany attended cooking school there and she will be here to teach some delicious new recipes and share a few culinary secrets of the Puglia region.Menu: Slow Cooker Porchetta, with Handmade Orecchiette and Porcini; Orange Polenta Cake. mc1509271400

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Marilyn Markel is Southern Season’s Culinary Director. Growing up in Georgia, her love of cooking developed early as she spent hours watching her grandmother making biscuits and gravy and other Southern staples.

After graduating from Georgia State University, Marilyn embarked on her first career as an IT project manager. It wasn’t until 2001 that she finally decided to follow her passion and do something she loved every day. She began her professional cooking career as an instructor and assistant school manager at Central Market in Plano, Texas. In 2003, she moved to Chapel Hill to take over Southern Season’s brand new cooking school. In the years since, she has established a reputation as one of the top cooking school instructors in the country and her recipes and classes have inspired countless home chefs.

Now based out of Charleston, South Carolina, Marilyn coordinates staff, classes, cookbook signings and visiting chefs for all three of Southern Season’s schools. She writes magazine articles and recipes, is a member of Les Dames d’Escoffier and has been honored to serve as a judge for the James Beard Foundation cookbook awards.

SEPTEMBER/OCTOBER9/29 Tuesday 6 p.m. $40 Paris Bistro Classics Dani ManillaDon your beret, play a recording of Edith Piaf, and create a taste of France in your own kitchen. Enjoy these Parisian favorites that have withstood the test of time, including the chocolate mousse recipe from Dani’s French mother-in-law.Menu: Gougeres (Cheese Puffs with Gruyère); Cucumber and Chive Salad with Crème Fraîche, Smoked Salmon, and Caper Berries; Noisettes of Pork with Prunes; Salt-roasted Potatoes; Chocolate Mousse mc1509291800

9/30 Wednesday 6 p.m. $40 Everything’s Better with Bacon Lisa MoorePork is the signature meat of the South and bacon could be pork’s finest product. In this class, Chef Lisa will lead you on an exploration into the different kinds of bacon and some delicious ways to prepare and eat it.Menu: Spinach and Roasted Grape Salad with Warm Bacon Vinaigrette; Bacon Wrapped Pork Tenderloin with Herb Stuffing; Roasted Butternut Squash with Bacon and Maple Drizzle; Bacon Brownies mc1509301800

10/7 Wednesday 6 p.m. $45 Harvest with Moosewood Restaranrant David HirschEarly October is a nice bridge time for the availability of both summer vegetables and the harvest of early fall as well. In this class David Hirsch, part of the legendary Moosewood cooperative since 1976, shares an early fall menu from the latest in the series of Moosewood cookbooks. Don’t miss a rare chance to learn from this legendary figure in the culinary world. Menu: Spiced Nuts; Tuscan Harvest Soup; Heirloom Tomato and Fresh Mozzarella Salad; Pasta with Pistachio Lemon Pasta; Spinach Tofu Borekas (Savory Filo Pastry); Bittersweet Chocolate and Fruit Truffles mc1510071800

WINTER PREVIEW

Meet the Manager

730 Coleman Blvd. Mount Pleasant, SC 29464 • www.southernseason.com/cooking-school/charleston

7/2 Thurs. 4:30-7 p.m. $15Brews, Ciders and WineJoin us and celebrate Independence Day with a selection of our favorite beer, cider and wines – food pairings will, of course, focus on Americana!

7/9 Thurs. 4:30-7 p.m. $15Loire ValleyLocated in western France, the valley of the Loire River is famed for its Sauvignon blanc, Chenin blanc and Cabernet Franc– perfect wines for the heat of summer.

7/16 Thurs. 4:30-7 p.m. $15Loire ValleyIts not just Pinot envy, Oregon has more than just the regal red varietal – Pinot gris, Pinot blanc, Riesling and, yes, Syrah. Come explore!

7/23 Thurs. 4:30-7 p.m. $15AustriaAustria provides us with some of the best when it comes to summer fare –lighter reds and vibrant whites; but it does not end there. Come explore the Danube through Burgenland.

7/30 Thurs. 4:30-7 p.m. $15Napa Napa has come alive over the last decades with awe inspiring Chardonnay, Pinot noir, Zinfandel as well as those odd Blaufrankisch, Valdigue and the like. Come taste the rainbow!

8/6 Thurs. 4:30-7 p.m. $15SonomaCalifornia’s first commercial winery was established in Sonoma in the 1850s and has prospered there ever since. Join us for an exploration of the wines from this famous county that has struggled to breach the shadow of neighboring Napa.

8/13 Thurs. 4:30-7 p.m. $15Burgundy – Côte de NuitsMost famous for its reds made from Pinot noir, this French region in the heart of Burgundy (Dijon to just south of Nuits-Saint-Georges) a few interesting whites can still be found.

8/20 Thurs. 4:30-7 p.m. $15Burgundy – Côte de Beaune We’ll travel just a bit further south in Burgundy this week to an area that extends from Nuits-Sant-Georges to the River Dheune. Known for its top-notch whites, Montrachet and Meursault, there are also some stellar reds to be found.

8/27 Thurs. 4:30-7 p.m. $15Italy - PiemonteLocated in the northwest corner of Italy, Piemonte produces famed wines such as Barolo and Barbaresco, made from the Nebbiolo grape; but lets not forget the Colli Tortonessi with its masculine Barbera and more delicate Friesa and Croatina or the floral yet hearty Timarosso.

9/3 Thurs. 4:30-7 p.m. $15South Carolina BeerDid you know South Carolina is now home to over 20 breweries? More are opening all the time. We’ll sample through a selection of our favorites.

9/10 Thurs. 4:30-7 p.m. $15Washington State: Columbia Valley, Columbia Gorge and Wahluke Slope Washington state had bridged the quality gap of its southern neighbors with some spectacular examples of Cabernet, Merlot, Syrah, Chardonnay and Riesling; but don’t be surprised to see Tempranillo or Touriga as well.

9/17 Thurs. 4:30-7 p.m. $15Chile – Chilean IndependenceTo celebrate Chilean independence we’ll travel to a country with a booming wine industry. With Cabernet Sauvignon and Merlot that rival top French producers, the wines of Chile can be a much more economical option.

9/24 Thurs. 4:30-7 p.m. $15Bordeaux – Left Bank On the Left Bank (Médoc and Graves) Cabernet Sauvignon comprises approximately two-thirds of the blend and Merlot, Cabernet Franc and the other varieties make up the remainder. With some of the premier chateau from the top AOP we will run the gambit from Medoc to Graves.

Thursdays Uncorked is a great way to start the weekend. Every Thursday between 4:30 and 7 p.m. enjoy a selection of wines guided by our passionate wine experts, as well as select cheeses from our cheesemonger and other treats found in our

store. This is an enriching way to expand your wine knowledge while mingling with friends. Plus all wines featured are 20% off! Come anytime between 4:30 and 7 p.m. Register at customer service or for more information, call (843) 416-1240.

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