Culinary Arts

This two-day, hands-on personal enrichment course explores the techniques behind enriched doughs with a focus on rolling and shaping methods. Participants will learn to mix, handle, and develop doughs enriched with ingredients such as butter, eggs, and sugar, while building foundational skills in fermentation, gluten development, and proper dough handling. Throughout the course, students will prepare a selection of classic baked goods, including pecan sticky buns, soft pretzels, and Russian hazelnut bread. Emphasis will be placed on dough consistency, rolling techniques, shaping, and baking for optimal texture and flavor. By the end of the course, participants will gain practical skills and confidence to recreate these specialty breads at home. Instructor: Chef David Milburn.

This two-day, hands-on class explores the techniques behind a festive holiday afternoon tea. Participants will prepare a refined menu while developing skills in doughs, pâte à choux, tea sandwiches, and pastry production, with an emphasis on precision and presentation. Menu highlights include smoked salmon & dill butter and roasted turkey & cranberry tea sandwiches, gougères with sausage, hazelnut financiers, lemon curd tartlets, and lunette cookies. Students are encouraged to wear an ugly holiday sweater on Sunday as the class enjoys the afternoon tea they created. Instructor: Chef David Milburn. 

Explore how cocktails contribute to a restaurant’s atmosphere and bring people together–especially during the most celebratory time of year. Learn how to properly shake and build a cocktail, infuse spirits with seasonal ingredients, prepare drinks in larger batches for holiday gatherings, and understand how different liquors pair with mixers and flavors. Dive into the fundamentals of major spirit categories and how they’re made, with live demonstrations, guided instruction, and create your own festive cocktail to enjoy. Instructor: Fina Kenny.

Must be 21 or over at time of registration.