Cooking Classes
Join us in the backroom at the Tasting Room and Bottle shop at 70 Main Street in Delhi for an afternoon or evening of cooking, eating and fun. Our techniques classes take an in-depth look at all the processes, equipment, and ingredients chefs use to make great meals. Our hands-on approach will have you making pasta like a pro, sharpening your knife correctly, or making the perfect sauce. Classes begin at 6pm and are limited to ten students per class. You are invited to purchase anything from the shop to enjoy while you're cooking. We'll provide lots of ice and glassware. Click on the date of the class you'd like to take and purchase your tickets.
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Please note that we can’t offer refunds to classes because our seating is very limited. If you can’t make a class, you can send a friend in your place. Email us at least six hours before the class starts and let us know who will be taking your place. ​
Butchering Basics - Saturday January 31st at Noon
Butchering has become a lost art. With the advent of large grocery stores selling precut meats the need for a local butcher has become practically obsolete. As we start to get closer to where our food comes from, learning to butcher different cuts starts to give us freedom to prepare things in the kitchen we just couldn’t before. We’ll talk a bit about knives and how to sharpen them then demonstrate butchering a whole chicken, a whole beef tenderloin and two ways to bone a leg of lamb. He’ll also teach you the butcher’s knot for trussing meats. Students will get to butcher their own chicken, and ‘French’ the bones of a pork rack. $79. For tickets click HERE
The Art of Making Sushi - Thursday February 5th at 6PM
Traditional Japanese sushi can be considered amazingly simple...just fish and rice. But it is much more complicated than that. Join us as we explore the proper way to make sushi rice, how to choose and cut different types of fish and how to make the basic sushi styles; Nigirizushi or 'hand-pressed' and the different rolls - Hosomaki, Futomaki, Uramaki and Temaki. Of course, we'll turn you lose to create your own sushi creations! $69. For tickets click HERE
Understanding American BBQ and its Sauces - Saturday February 7th at Noon
As BBQ guru Steven Raichlen says, “Smoke may be the soul of barbecue, but the sauce gives it personality.” But where you are from will define what you believe is barbecue sauce! In Kansas City it is thick, red and sweet…Texas is kind of the same but no sweetness and more vinegar…in North Carolina it’s vinegar based and in South Carolina it’s all about the mustard…in Alabama it’s made with mayo and vinegar! Smoking meat takes some time, so we’ll teach you how to make the best brisket, pork butt, ribs and sausages around while crafting some of the traditional sides such as spicy slaw and kitchen sink potato salad. We’ll also make all the regional sauces for us to experiment with. And when we’re all done, we’ll sit down to a national barbecued meat feast! $79. For tickets click HERE
Valentine’s Day Candies for your Sweetheart - Thursday February 12th at 6PM
Giving candy on Valentine’s Day has been a tradition since the holiday was invented in the 18th century. Making them yourself shows you really care. We'll create beautiful confections such as white & dark chocolate bark, bacon pecan pralines, chocolate bourbon truffles, rum balls, chocolate sour cream swirl fudge and a few others. We’ll have everything you’ll need to wrap up a big box of treats for you to give to that special someone. $59. For tickets click HERE
Korean Barbecue - Tuesday February 17th at 6PM
Grab your favorite Sous Chef and spend the evening cooking together and making new friends. Although Korean cuisine goes much further than just barbecue, we wanted to focus on this unique dining experience. Join us as we explore the Korean ‘Mother Sauces' or Jangs, try to understand the pickling process of Kimchi, create a vast array of Banchans, or side dishes, make our own Ssamjang, the ubiquitous Korean Barbecue condiment and bring all this the table where we’ll grill a selection of meats only to wrap them in lettuce and enjoy! $79. For tickets click HERE
The Mediterranean Inspired Cuisine of Greece - Tuesday February 24th at 6PM
The cuisine of Greece conjures up images of beautiful architecture, stunning views of the ocean along with health and longevity. Lots has been studied about this cuisine heavy in olive oil, vegetables, honey, spices and nuts but even without the implications of this healthy way to live, Greek food is comforting to the body and mind. We'll prepare some of the traditional meze plates; Hummus, Spanakopita, Melitzanossalata (eggplant dip), Kolokythokeftedes (fried zucchini balls) and freshly baked pita. For the main course, two staples of the Greek diet - beef Kofta with Tzatziki and an eggplant based Moussaka. And, to finish the meal - Baklava. $69. For tickets click HERE
Cooking with Beer! - Saturday February 28th at Noon
Beer and Happy Hour pretty much go together! We're gathering up a variety of local brews to use as our main ingredients for this beer laden menu: Beer Battered Onion Rings, Dark Beer Braised Beef Sliders with Spicy Slaw, Beer Steamed Mussels with Garlic and Herbs, Beer infused Mac & Cheese and Deep-Fried Beer Brownies. $59. For tickets click HERE
John Currence, Oxford Mississippi’s Original Big, Bad Chef - Tuesday March 3rd at 6PM
With the release of his cookbook in 2013 ‘Pickles, Pigs & Whiskey; Recipes from my Three Favorite Food Groups’ John Currence established himself as THE bad boy of real Southern cuisine. He opened his first restaurant, City Grocery, to much critical acclaim in 1992 and has been defining cooking in the region ever since. We’ll start by sampling some of the great pickle recipes in the book then create a first course of his Pork Belly Rillons with Spiced Apple Butter, a main course of ‘Top-Shelf’ Chicken and Dumplings with Spinach-Ricotta Gnudi and finish with Phyllo-Wrapped Bourbon-Clove Poached Pears with whipped cream. $79. For tickets click HERE