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. ​
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
The Art of Baking Bread - Saturday March 7th at Noon
We'll tackle one of the most rewarding and enjoyable tasks in the kitchen...making bread! Nothing beats that smell! Join us as we talk about leavening agents and different types of flour, bread baking ovens and different techniques of the trade. We'll also bake five different types of bread - Irish soda bread, focaccia, whole grain bread, a classic Boule and the 'old school' Parker House rolls. $59. For tickets click HERE
The American Steak House Classics - Thursday March 12th at 6PM
Join us as we explore one of America's most loved cuisine - Meat & Potatoes! Steak houses dominate the American restaurant scene with their classic menus and fancy interiors. We'll tackle the classics - the Wedge Salad with Candied Bacon and Blue Cheese Dressing, Flintstone-esque Roasted Ribeyes, Lobster Stuffed Baked Potatoes, Creamed Spinach and to finish the night - a Double Chocolate Walnut Brownie with Whipped Cream and Hot Fudge $79. For tickets click HERE
The Art of Making Pizza - Saturday March 14th at Noon
Pizza, probably one of the most enjoyed foods in this country, is fun and easy to make from scratch at home. We'll learn to make both a thin crust and deep-dish pizza crust, craft sauces and prepare toppings for this ubiquitous food. We'll then spend the rest of the class making our own pizzas and eating them! $59. For tickets click HERE
The Cuisine of Ireland for St. Patty's Day - Tuesday March 17th at 6PM
Kevin Dundon, Ireland's newest celebrity chef is redefining Irish cooking by modernizing all the classics. What better way than the celebration of Ireland's patron saint, Patrick to explore this emerging cuisine. The class will start with some smoked Salmon on Irish Brown Bread with Scallion and Chive Farmhouse Cheese Spread. We'll then make the famous Potato Boxtys stuffed with Creamed Bacon and Garlic & Herb Stuffed Mussels. For the entree we'll craft Guinness Braised Beef Short Ribs with Carrot and Parsnip Puree and Crispy Cabbage. And to finish the meal we'll stuff Irish Pancakes with Apples and Nutella and make Brown Bread Ice Cream. $79. For tickets click HERE
Asian Dumplings - Thursday March 19th at 6PM
Whether they’re steamed, fried or boiled, the dumpling represents a little package of goodness in a couple of bites. Join us for an exploration of this ubiquitous treat focusing on the dumplings of Asia. The class will hand make steamed beef & scallion dumplings, pork pot stickers, shrimp shumai and crab rangoons. We'll also make some of the traditional dipping sauces to accompany our dumplings. $59. For tickets click HERE
The Art of Making Pasta I - Saturday March 21st at Noon
Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you've tasted the fresh stuff, it is hard to go back! Join us as we use the pasta sheeter to create a few of the old favorites - fettuccine alfredo, pappardelle in Bolognese and cheese ravioli in spinach pesto. $59. For tickets click HERE
Wine 101 - Tasting The Basics – Thursday March 26th at 6PM
Join Chef Pellegrino for an evening of exploring one of his greatest passions, the world of wine. The class will work on understanding some of the basic components of wine; acidity, tannin, oak and other common aromas by tasting six different wines. Chef will also discuss ordering and storing wine in his no nonsense approach and total irreverence for wine snobbery. The intimate setting allows for students to ask questions and enjoy some truly great wines. Tasting sheets and wine friendly snacks are included. $69. For tickets click HERE
The Art of Making Cheese & Butter - Saturday March 28th at Noon
These two things…cheese and butter…are some of the most ethereal pleasures in the culinary world. Join us as we explore many of the things you need to know to make your own butter and cheese at home. The class will work with a few Dazey butter churns to make and season some of their own cultured butter. We’ll also make a few fresh cheeses – Ricotta and Queso Fresco. We’ll discuss Mozzarella & Burrata and how to make some of the harder and aged cheeses. We’ll also have a few of the classics on hand to learn about and sample. $59. For tickets click HERE
The Cuisine of India - Thursday April 2nd at 6PM
Delhi, the National Capital of India is simply a gourmet’s delight. Cosmopolitan to the core, Delhi offers the best of cuisines, in the very best of the taste from all over the country. We'll explore the unique Indian ingredient lexicon then go to work creating Vegetable Samosas, Shahi Paneer or 'Royal Cottage Cheese', Chicken Kofta, Methi Matar Melai or Peas with Fengreek leaves, Badaam Pasanda, a lamb curry, and our own version of Roti, a traditional flat bread. We'll have some different spicy pickled vegetables and other chutneys we've made to compliment the meal. $79. For tickets click HERE