Southern Season is the premier destination
for specialty food, gift and entertaining
items. Since its creation in 1975, Southern
Season has been known for the breadth and
quality of its gourmet food, wine, houseware
and cookware. A food lover’s paradise with
exciting and innovative products from
vendors local to international, we offer over
80,000 items sold in-store and online.
With a belief in Southern hospitality and a
passion for the art of entertaining, we pride
ourselves upon great tasting and distinct
products offered by a knowledgeable and
friendly staff ready to help you find exactly
what you need. In addition, our famous
cooking schools have helped thousands of
home cooks reach new levels of culinary
skills and our award-winning restaurants dish
up a modern take on classic Southern cuisine.
VISIT ONE OF OUR
FOUR LOCATIONS TODAY!
Chapel Hill, North Carolina
201 S. Estes Drive
Chapel Hill, NC 27514
Raleigh, North Carolina
443-B207 Daniels Street Cameron Village
Raleigh, NC 27605
Mount Pleasant, South Carolina
730 Coleman Boulevard
Mount Pleasant, SC 29464
Richmond, Virginia
2250 Staples Mill Road
Richmond, VA 23230
Chapel Hill Cooking School: (919) 913-1241
southernseason.com/cooking-school/chapel-hill
Featured Recipe:
BEEF AND
STOUT POT PIE
find this recipe
on page 10
CHAPEL HILL
|
OCTOBER - DECEMBER 2015
OCTOBER
Foodies and wine aficionados from all over the Southeast and beyond
will be descending on Chapel Hill, N.C. for the sixth annual TerraVita
Food and Drink Festival from October 8-10. Southern Season is proud
to be a sponsor of this extraordinary event that began with a desire to
create a festival dedicated to excellence and sustainability in the South,
showcasing the very best in food and beverage.
October 8th, 9-11 p.m. | Weathervane
LAMBS AND CLAMS AFTER PARTY AT WEATHERVANE
October 9th & 10th | Southern Season Cooking School
THE SUSTAINABLE CLASSROOM
OCTOBER 8-10, 2015
Chapel Hill’s Premier Culinary Event
10/3
Saturday
KNIFE SKILLS
12 & 3 p.m.
5
And don’t miss the Southern Season station at the Grand Tasting on
the Green! The largest event of the festival is centered around amazing
edibles from more than 40 chefs and food artisans and more than 100
wines, craft brews, spirits and coffees to taste. Where else can you
experience so much epicurean excellence in one location?
For tickets and more information, visit terravitaevent.com
$50
Brian Adornetto
Learn basic cutting and chopping techniques, how to
hold a knife properly, as well as how to care for and
sharpen your knives in this wildly popular class series
with Brian. After practicing your knife skills, a snack
will be served. Feel free to bring your own chef’s knife,
otherwise, one will be provided. Menu: A light snack will be served
12 p.m. class cc1510031200
3 pm. class cc1510031500
10/3
Saturday
12-2 p.m.
BOOK SIGNING 
Stephanie Tyson
FREE
Come meet Chef Stephanie Tyson of Winston-Salem’s
acclaimed Sweet Potatoes restaurant and have her a
sign a copy of her latest book, Soul Food Odyssey. This
book signing will be held on the main floor.
10/4
Sunday
2 p.m.
$55
HARVEST WITH MOOSEWOOD
RESTAURANT 
David Hirsch
Early 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
cc1510041400
10/5
Monday
6 p.m.
$55
MORE FROM MOOSEWOOD 
David Hirsch
Returning for an encore class, David Hirsch will be
sharing more culinary creations from upstate New
York’s legendary Moosewood restaurant. Join him
and learn a perfect menu for fall.
Menu: Potage Jacqueline (creamy sweet potato soup);
Skillet BBQ Tofu with Quinoa; Autumn Salad Plate (greens
with roasted butternut squash and beets); Caramelized
Onion-Gruyere Pie; Mashed Cauliflower with Shallots;
Savannah Banana
cc1510051800
4
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
OCTOBER
10/6
Tuesday
6 p.m.
$50
10/11
SOUFFLÉS AND CREPES 
Shellie Kark
Chef Shellie of KitchenCUE simplifies soufflés and
crepes so that they are approachable for everyone.
Nothing is more impressive than to serve your guests
piping high soufflés or a great crepe flambé!.
Menu: Shiitake Mushroom and Boursin Cheese Soufflés;
Tarragon Crepes with Spinach Filling; Shredded Kale
Salad with Cheddar Cheese; Tart Apple and Caramelized
Almonds; Flaming Crepes Suzette; Chocolate Soufflé with
Coconut Cream
cc1510061800
10/7
Wednesday
6 p.m.
Shellie Kark
A professionally trained chef and culinary educator,
Chef Shellie translates her vast knowledge into easy
formulas that simplify the techniques of cooking. Join
her and learn a fun new menu that incorporates some of
the classic flavors of Italy.
Menu: Crispy Chickpeas with Garlic And Sage; Pizza on the
Grill with Sausage Meatballs, Red Bell Pepper And Fontina
Cheese; Beet Garganelli With Pancetta, Radicchio and Blue
Cheese; Potato Gnocchi with Pesto Trapenese; Salad Of
Baby Greens, Fennel and Lemon; Anise Biscotti; Coffee
10/10
cc1510071800
Saturday
6 p.m.
FOODS OF ALASKA
Karin Crippen
5
1 – 3 p.m.
FREE
Nancie McDermott
Come meet acclaimed author and instructor Nancis
McDermott and heve her sign a copy of her latest book,
Southern Soups and Stews: From Gumbo and Burgoo to
Etouffee and Fricasee. Signing will be on the main floor.
10/12
Monday
6 p.m.
$40
SOUTHERN SOUPS AND STEWS:
FROM GUMBO AND BURGOO TO
ETOUFFÉE AND FRICASEE 
Nancie McDermott
$50
THE PILLARS OF ITALY – PASTA; LIGHT,
PILLOWY GNOCCHI AND GRILLED PIZZA 
Sunday
COOKBOOK SIGNING 
$40
Cooking School Lead Karin Crippen grew up in
Petersburg, Alaska, as part of a fishing family. Join
her as she introduces you to the foods she grew up
with, inspired by local seafood and influenced by the
ethnicity of the people there.
Menu: Smoked Salmon Caesar Salad; Shrimp Fried Rice;
Baked Halibut Marinated in White Wine, Topped with
Caramelized Onions, White Sauce and Bacon; Blueberry
Almond Cheesecake Tunnel
cc1510101800
Join cookbook author Nancie McDermott as she cooks
new and wonderful dishes from her newest cookbook
Southern Soups and Stews. Hearty, savory and all
Southern these dishes are sure to please.
Menu: Three-Pepper Jelly and Cream Cheese on Saltines;
Charleston-Style She-Crab Soup with Sherry and Chives;
Rufus Estes’s Brunswick Stew with Dumplings; Miss
Nannie’s Old-School Coconut Cake
cc1510121800
10/13
Tuesday
6 p.m.
$40
LA PLACE LOUISIANA COOKING 
Jeremy Blankenship and Joe Tullos
Laissez les bons temps rouler (or ‘Let the good times
roll’)! Join Chefs Jeremy Blankenship and Joe Tullos
of LaPlace Louisiana Cookery in Hillsborough for an
authentic culinary journey through the heart of Cajun &
Creole cuisine. Come and be regaled with stories from
Joe’s childhood in rural LaPlace, the home of Andouille
sausage. You’ll learn the cultural importance of using
traditional preparations for each dish, and be a hit at
your next New Orleans-themed dinner party!
Menu: Shrimp Creole; Seafood Gumbo with Rice;
Blackened Catfish with Maque Choux: New Orleans
Bread Pudding cc1510131800
10/14
Wednesday
6 p.m. $40
WINE AND PIZZA 
10/11
Sunday
2 p.m.
Caitlin Burke and Elizabeth Cooper
$40
A PROPER AFTERNOON TEA 
Amanda Fisher
A native of England, Amanda will teach you the
intricacies of preparing and serving this traditional
English experience, complete with historical references
and a lesson on how to make the perfect cup of tea!
Menu: Tea Sandwiches; English Scones with Blakemere
Jam and Clotted Cream; Chocolate Raspberry Tartlets;
Victoria Sponge Cake
cc1510111400
CLASS KEYS: DEMONSTRATION

Join Caitlin Burke, Cooking School Instructor, and
Elizabeth Cooper, Wine Manager, for this delicious
pairing of wine and pizza. Why serve the same old
margherita pizza? Come and learn new recipes,
techniques and how various wine can enhance the
flavor in foods.
Menu: Creamy Tomato Soup; Pea Pesto, Mushroom and
Caramelized Onion Pizza; Bacon and Potato Pizza; Sugar
Pie with Dark Chocolate Drizzle and Toasted Almonds
cc1510141800
HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
5
OCTOBER
KIDS IN THE KITCHEN
45
Let us inspire the budding chef in your family with fun hands-on classes!
10/24 Saturday 11 a.m. $45
HOGWARTS’ HALLOWEEN
TREATS
Brian Adornetto
Do you have a blossoming chef at
home? Have them join Chef Brian to
make their own Halloween Treats.
This is a class for kids age 7 and up.
Menu: Fever Fudge; Exploding Bon
Bons; Cauldron Cakes; Treacle Tart;
Butterbeer
cc1510241100
10/31 Saturday 10 a.m. $35
TEENS PUMPKIN FEST
Gwen Cummings Maller
Do you have a teen age 12–16 who is
interested in cooking? This class is
for them. Chef Gwen will lead then
through new cooking techniques,
ingredients and recipes for a full
meal sure to impress.
Menu: Butternut Squash Soup;
Pumpkin Ravioli with Sage and Brown
Butter Sauce; Fall Salad with Spicy
Roasted Pepitas; Peanuts; Pumpkin
Chiffon Pie
cc1510311000
11/7 Saturday 11 a.m. $35
KIDS BREAKFAST
Gwen Cummings Maller
They say breakfast is the most
important meal of the day, but it
can also be the most delicious.
Chef Gwen will lead children ages
7-11 through a variety of cooking
techniques and recipes.
Menu: Baked French Toast; Pancakes;
Smoothies; Fritatta
cc1511071100
11/14 Saturday 11 a.m. $35
TEENS GIVE THANKS
Gwen Cummings Maller
Teens age 12-16 are invited to join
Chef Gwen for this fun class. They
will learn new cooking techniques
and recipes so they will be ready to
contribute to this year’s feast.
Menu: Gougeres (cheesy pastry
puffs); Stuffing Muffins; Deluxe Mashed
Potatoes; Cranberry Applesauce;
Twice Baked Sweet Potatoes With
Marshmallows; Tarte Tatin cc1511141100
6
12/5 Saturday 11 a.m. $35
12/22 Tuesday 11 a.m. $35
Gwen Cummings Maller
Cooking School Staff
KIDS LOVE CHOCOLATE
Do you know a child who loves
chocolate? Have them join Chef
Gwen for this introduction to
cooking with chocolate. The kids
will have a hand-on mini-lesson
and tasting of different chocolates,
then make some of their soon-to-be
favorite chocolate desserts. This
class is (just) for kids age 7 and up.
Menu: Chocolate, Chocolate Chip
HOLIDAY COOKIES
Do you have an aspiring chef? Have
them come to learn techniques for
decorating gift quality cookies with
our staff. They will decorate holiday
shaped gingerbread cookies with
hard drying royal icing and multiple
decorations. Each child will take
home 12 decorated cookies. This
class is for kids age 7 and up.
Menu: A light lunch will be served
Cookies; Truffles; Fruit and Nut
cc1512221100
Chocolate Bark; Chocolate Lava Cake
with Fresh Whipped Cream cc1512051100
12/20 Sunday 2 p.m. $40
KIDS AND PARENTS
BUCHE DE NOEL
Gwen Cummings Maller
Winter solstice was the traditional
time to burn the Yule log, which
inspired the tradition of a buche de
Noel. Join pastry Chef Gwen as she
guides you through the many steps
to make and decorate your own
buche de Noel. Each pair (parent
and child) will take home one buche
de Noel. Given the number of steps
involved this class will run 2.5 hours.
Menu: A light snack will be served.
cc1512201400
12/21 Monday 11 a.m. $35
GIFTS FROM A KID’S KITCHEN
Cooking School Staff
Gifts from the kitchen are personal
and loved. This class, for kids
(only) age 7 and older, will start the
tradition of giving homemade gifts.
Each child will leave with one of each
recipe, packaged and ready to give. A
light snack will be served.
Menu: The Best Hot Fudge Sauce;
Reindeer Trail Mix; Hot Chocolate Mix;
Chocolate Dipped Pretzel Sticks
cc1512211100
12/23 Wednesday 11 a.m. $35
HOLIDAY CUPCAKES
Cooking School Staff
Do you have an aspiring chef? Have
them come to learn techniques for
making and decorating delicious
and beautiful holiday cupcakes.
Each child will take home 1 of each
cupcake. This is a hands-on kids
(only) class for kids age 7 and up.
Cupcakes include: Boston Cream
Pie Cupcake; Snowman Cupcakes;
Ice Cream Cone Cupcake, Reindeer
Cupcakes.
Menu: A light lunch will be served
cc1512231100
12/27 Sunday 4 p.m. $35
KIDS AND PARENTS
PIZZA PARTY
Cooking School Staff
Is your child a budding chef or
baker? Come together and make a
delicious supper. Each participant
will make their own pizza dough
(from scratch) and pizza. Help make
the dressing and use it on your own
salad with toppings. Decorate your
own cupcake and enjoy. This class is
for kids age 7 and up.
Menu: Homemade Pizza Dough with
Choice of Toppings; Homemade Ranch
Dressing with Mixed Greens and a
Selection of Toppings; Vanilla Cupcakes
with Chocolate Icing and a Variety of
Decorations
cc1512271600
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
OCTOBER
10/17
Saturday
11 a.m.
BRUNCH 
$40
10/19
Dana Nelson
Dana Nelson is a graduate from The Chef’s Academy
of Morrisville, NC and known to many of her clients as
“Chef Nel”. She has served in the Culinary Industry in
the Triangle for over 15 years working as an executive
chef, chef consultant and private chef. Join her for some
new techniques and brunch recipes sure to impress
family and friends.
Menu: Steak Bruschetta; Lobster Brunch Tacos with Soft
Scrambled Eggs with Goat Cheese and Avocado Cream;
Petite Island Fruit Tart
cc1510171100
10/17
Saturday
6 p.m.
Monday
6 p.m.
$40
FALL FRENCH BISTRO 
Lucindy Willis
Do you imagine yourself strolling along the Seine as
autumn leaves fall? Do you long to hear Edith Piaf
singing wistfully in the background? Autumn is here.
Welcome the season with Chef Lucindy from Terrapin
Cove Farm, and watch as she prepares a French meal
that offers its own flavorful notes.
Menu: Gruyere Gougeres filled with Ham Mousse; Fallen
Goat Cheese Souffle with Roasted Beets; Tourte au Poule
with Herbs de Province (Chicken Pot Pie); Fall Crepes
cc1510191800
10/20
$40
Tuesday
ASIAN FISH
FOOD OF MÉXICO: ESCABECHES,
ENCURTIDOS Y RECADOS 
5
5 p.m.
$45
Amanda Cushman
Marcelo Villasuso
Pickled foods in Mexico are more than just picked
jalapeños used for nachos. There are multiple dishes
with Spanish and Persian pickling influence across
the country. Each region across the Gulf of Mexico
has their own staple pickled dishes. These dishes
include different type of vinegars, citrus juices,
dry herbs and spices.
Menu: Aguacate relleno de camaron en escabeche
(stuffed avocado with pickled shrimp paired with raw fig
salsa); Guajolote en recado negro acompanado de papas
del monte en escabeche y miel de abeja (Turkey in Black
Adobo with Pickled Potatoes seasoned with Honey); Pollo
pibil con cebolla morada encurtida (Chicken marinated
in Annatto-Citrus Paste with Pickled Red Onions and
Oregano); For dessert: Bunuelos rellenos de mermelada de
naranja banados en salsa de pasilla y chocolate obscuro
(Mexican Fritters Stuffed with Orange Marmalade and
dressed with Dark Chocolate and Pasilla Chile Sauce)
cc1510171800
Amanda Cushman is a culinary educator who has
cooked professionally for over thirty years. Her
career in food began in Manhattan where she worked
with some of the top NYC caterers: Glorious Food,
Panhandlers and Martha Stewart Catering. She then
began testing recipes at Ladies Home Journal Food
and Wine Magazine where she learned her skills in
recipe development. She has developed hundreds of
recipes for cookbooks as well as food magazines and
web sites. Join her to taste and learn new and delicious
approaches to Asian Fish.
Menu: Skewers of Shrimp with Soy Ginger Sesame Glaze,
Sesame Crusted Salmon with Indonesian Soy Sauce, Stir
Fry Baby Bok Choy with Shitakes, Coconut Rice, Almond
Macaroons with Lemon Sorbet
cc1510201700
10/21
Wednesday
EASY MEXICAN 
6 p.m.
$45
Sandra Gutierrez
10/18
SUSHI
Sunday
5
2 p.m.
$50
Masa Tsujimura
Finally learn to savor sushi in your own home! Born in a
fishing village in western Japan, Chef Masa Tsujimura
of Waraji Japanese Restaurant in Raleigh has over
30 years of experience in sushi preparation and has
trained dozens of sushi chefs throughout his career.
Ready your chopsticks and try your hand at sushi
preparation with help from a local professional.
Menu: California Roll; Tuna Roll; Cucumber Hand Roll;
Nigiri Sushi cc1510181400
CLASS KEYS: DEMONSTRATION

Authentic and scrumptious Mexican food is not difficult
to prepare. In fact, many everyday meals translate
perfectly to our busy lifestyles where 30-minute meals
are the norm. Join Sandra Gutierrez, who is one of the
top Latin cuisine experts in the country, for a menu
filled with the vibrant and refreshing recipes that
distinguish this beloved cuisine. If, like Sandra, you
find it hard to decide between chocolate cake and flan
for dessert, you’ll love this spectacular recipe that
combines them both in a single cake.
Menu: Mixed Salad with Avocado, Oranges and Creamy
Serrano Dressing: Smokey Tortilla Casserole (Sopa Seca de
Tortilla); Mexican Grilled Pork Chops; Tomatillo Guacamole;
Inverted Chocolate and Flan Cake
cc1510211800
HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
7
OCTOBER
10/22
Thursday
6 p.m.
$40
TRAVEL THE BOURBON TRAIL–
A CRUNKLETON COCKTAIL CLASS 
Gary Crunkleton
Explore the rich tradition and proud history of
“America’s Official Native Spirit” in our version of the
Kentucky Bourbon Trail tour, featuring 5 distillers:
Bulliet, Evan Williams, Four Roses, Heaven Hill and
Makers Mark. Taste the signature whiskey from each
and learn several bourbon cocktails.
Menu: A light snack will be paired with each cocktail
cc1510221800
10/24
Saturday
6 p.m.
$40
FALLING FOR TOMATOES 
Amanda Fisher
Learn how to use the last of the season’s tomatoes in
four unique recipes. Come and learn with these eclectic
and very tasty ways to turn too many tomatoes into
stunning dishes with Amanda Fisher. Red or green
there is a way to use them up!
Menu: Triple Tomato Bisque with Tarragon and Tartine de
Tomates with Home Made Ricotta; Roasted Red Tomato
Sauce with Parmesan Chicken Escallops; Green Tomato
Pie with Cream Cheese and Pepperoni Crust; Tomato Jam
Napoleons
cc1510241800
10/26
Monday
FOODS OF CUBA
5 p.m.
5
Susan Hearn
$45
& Home Brew Contest
SATURDAY, NOVEMBER 7 • 2-5 P.M.
Join us as we celebrate all things beer.
Meet your local professional brewers, try their
brews, taste incredible pairings and enjoy live
music. We also will announce the winners of our
fourth Annual Homebrew Contest.
Tickets are $10 in advance and $12 at the door.
Have you been considering a trip to Cuba? Join Chef
Susan Hearn as she leads your taste buds on a trip
to the island nation of Cuba. Learn the techniques,
ingredients and recipes of traditional Cuban foods.
Menu: Mixed Greens with Cucumbers, Almonds, and a
Pineapple Ginger Vinaigrette; Ropa Viejo ( braised & pulled
beef short ribs with a tomato, pepper, and onion sauce);
Sautéed Tilapia Cuban Style; Saffron Scented Rice, Black
Beans, and Fried Plantains; Coconut Tres Leches Cake with
cc1510261700
Coconut Chips and Fresh Berries
10/27
Tuesday
6 p.m.
$45
VINOBURGER: PAIRING WINE AND
BURGERS FROM AROUND THE WORLD 
Elizabeth Cooper
Authors Jeff Bramwell, Steve Friend and Jay Murrie will
be on hand to show you some of their favorite pairings
from their book, Vinoburger. We will pair a selection
of wines with a selection of burgers from the book: four
different sliders paired with wine. The books will be
available for sale/signing as well as the opportunity to
purchase the chapters on your electronic media.
cc1510271800
8
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
NOVEMBER
10/28
Wednesday
6 p.m.
$50
LATE FALL FROM THE
FARMERS’ MARKET 
11/3
Just as the weather starts to cool down we think of
delicious fall foods. Join Sheri Castle, cookbook author,
food writer and culinary instructor, for this delicious
review of what is fresh and seasonal in the late fall
farmer’s market.
Menu: Root Cellar Lentil Salad in Pecan Vinaigrette; OldFashioned Sausage Balls with Mustard Sauce; Carrboro
Minestrone with Local Cheese Toasts; Collard Green and
Country Ham Pot Pie with Cornmeal Pastry; Apple Cider
Pound Cake with Cider Caramel
cc1510281800
Friday
12 p.m.
$30
Katie Coleman
Menu: Curried Pumpkin Soup; Beef Chili; Caramelized
Onion and Apple Soup
cc1510301200
4 p.m.
$45
GERMAN HOLIDAY MEAL
Kim Calaway
5
$50
Ricky Moore
Sandra Gutierrez
5
Do you love fish but shy away from cooking it yourself?
If so, this hands-on class is for you. Join Chef Ricky
Moore, chef and owner of the acclaimed Salt Box
restaurant in Durham, as he walks you through the
selection, cleaning and filleting of fresh fish. .

6 p.m.
$40
Emma Laperruque is a food journalist and nocturnal
baker at Scratch in Durham. In her family, flipping
matzo brei is a life skill and latkes mark the most
wonderful time of the year. For this class, she will
share her favorite family recipes—generations old and
tailored to fit a modern kitchen. L’chaim!
Menu: Eggplant Caviar; Chicken Soup with Dill Matzo Balls;
Apple-potato Latkes with Lox and Creme Fraiche; Toffee,
Chocolate, and Pecan Matzo; Noodle Kugel cc1511051800
Menu: The filleted fish will be cooked in class and served
with seasonal sides and a light dessert
cc1511021700
CLASS KEYS: DEMONSTRATION
Thursday
Emma Laperruque
5 p.m.
$45
NOT YOUR GRANDMA’S GEFILTE FISH:
CONTEMPORARY JEWISH COOKING 
cc1511011600
Monday
6 p.m.
Whether or not you can put a lime in it won’t matter as
long as you enjoy the taste of coconut. Sandra Gutierrez
will feature coconut in this fun and delicious menu that
showcases the sweet and savory ways Latin Americans
cook with the largest nut in the world. From cocktails to
dessert, if you love coconut, this class is for you!
11/5
Menu: Glühwein (warm spiced wine); Potato Salad with
Pickled Beets; Roasted Duck Breast with Brandied Plums
and Chestnut Stuffing; Gingerbread Bread Pudding
PREPARING AND COOKING FISH
Wednesday
Menu: Coconut and Rum Cocktail (Coquito); Mango,
Shrimp, and Coconut Ceviche; Honduran Coconut Rolls
(Pan de Coco); Brazilian Fish and Coconut Stew (Moqueca);
Venezuelan Coconut and Cassava Cake
cc1511041800
Join Kim Calaway, Cooking School Staff, for this
hands-on introduction to a German holiday meal.
Learn new techniques, ingredients, and recipes to
use for you holiday entertaining.
11/2
Menu: Duck Meat Balls, Cheerwine Sauce and Shave Aged
Gouda; Crispy Frog Legs, Pepper Jelly and Collards; Quail
Stuffed with Venison Sausage Dressing, Apple Moonshine
Reduction and Sweet Potatoes; Toasted Sesame Vanilla
Pound Cake, Orangesicle Ice Cream, Wild Elderberry Sauce
and Granola
cc1511031800
PUT THE LIME IN THE COCONUT 
Join Chef Katie Coleman to learn some new techniques
and taste new soup and stew recipes. These recipes
will be wonderful for family and friends or just a quiet
winter night. This is a one-hour class.
Sunday
$45
Chef James Clark specializes in sustainable dining by
serving locally grown “Farm-to-Table” seafood, meats
and vegetables. His individual style is inspired by local,
Southern influences infused with modern techniques.
Join Chef Clark for new recipes and his personal
Southern take on a wild game dinner.
11/4
LEARN AT LUNCH: SOUPS AND STEWS 
11/1
6 p.m.
James Clark of the Carolina Inn
Sheri Castle
10/30
Tuesday
WILD GAME DINNER 
HANDS-ON
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.
5
FOR KIDS
4
BOOK SIGNING 
9
NOVEMBER
Ingredients:
• 2 lbs boneless beef chuck, cut into one inch pieces
• 3 Tbsp Good Rub Gravitas
seasoning
• 6 Tbsp flour
• 3 Tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 Tbsp tomato paste
• 1 cup beef stock
• 1 cup English stout
• 1 Tbsp Worcestershire sauce
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 package puff pastry
• Egg wash
Instructions:
Featured Recipe:
BEEF AND STOUT POT PIE
serves 4-6
11/8
Sunday
2 p.m.
$45
1. Pat beef dry. Combine the seasoning and flour and put in
a shallow bowl. Coat beef with flour mix. Heat oil in a large Dutch oven and brown the meat in batches. Add the onion and sauté until tender. Add the garlic and beer and remove brown bits from the pan. Add all remaining ingredients and stir to combine. Bring to a light bowl,
then reduce to a simmer. Cover and simmer for 2 hour or so until the meat is very tender. Remove the thyme stems and bay leaves. Cool and refrigerate a few hours
or overnight.
2. Preheat the oven to 425 degrees. Divide cold stew into
4 – 6 (depending on the size) oven safe serving bowls.
Top the bowls with the puff pastry using an egg wash to
adhere to the soup bowls. Brush top with additional egg
wash. Place on a half sheet pan and bake 20 – 25 minutes until pastry is browned and full cooked.
Serve in bowls on individual plates.
11/9
FALL CAJUN PARTY 
Mel Melton and the Wicked Mojos
North Carolina born and New Orleans trained Chef Mel
Melton is as famous for his music as he is his cooking.
Join us for this afternoon Cajun party with great food
and music by Mel Melton and the Wicked Mojos.
Menu: Mel will create a 4-course Cajun meal using local
seasonal ingredients. cc1511081400
Special thanks to:
Cooking School is sponsored by:
THE
SIENA
Monday
6 p.m.
$40
SUPER EASY WHOLE GRAINS ALL DAY 
Robin Asbell
If you want to eat more healthfully, one of the simplest
changes to make is choosing whole grains. Come learn
more from Robin Asbell. From her new book, The Whole
Grain Promise, she will teach you family-friendly dishes
that will fit in at every meal of your day. You will love
her enticing, easy and energizing recipes. Robin brings
many years of professional cooking experience and
her abiding love of satisfying flavors to all her cooking
classes, garnished with a sense of humor and fun.
Menu: Wild Rice, Pear and Roasted Sweet Potato Salad
with Walnuts; Millet-Corn Chowder with Chipotle; Savory
Streusel Squash Pie with Oat Crust; Granola Brittle Chunks;
Cherry Cheesecake Bars
cc1511091800
H O T E L
10
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
NOVEMBER
11/11
Wednesday
6 p.m.
$40
11/14
CLASSICAL FRENCH REMIX 
Sean Fowler
Susan Hearn
Mandolin’s Executive Chef, Sean Fowler, has been
charming fans since 2011, when the restaurant first
opened. Drawing from his past tenure at Pittsboro’s
Fearrington House and experience in New York City,
Fowler brandishes a modern twist on Southern fare.
Join Chef Fowler to see how he tailors locally sourced
ingredients for his contemporary interpretations of
classical French dishes.
Thursday
6 p.m.
NOT-SO-BIG THANKSGIVING 
Sheri Castle
Not everyone has 20 guests for Thanksgiving dinner.
Maybe you are just having a few people but still want
to enjoy a delicious meal. Join cookbook author and
popular culinary instructor Sheri Castle as she guides
you through the recipes and techniques for a delicious
Thanksgiving meal.
Menu: Cranberry Salsa with Sweet Potato Chips; DryBrined and Roasted Split Turkey Breasts; Quick and Easy
Mushroom Gravy; Warm Bread Salad Dressing;
Make-Ahead Mashed Potato Casserole; Green Bean and
Prosciutto Bundles with Porcini Butter; Gingerbread with
Bourbon Caramel and Quick Pumpkin Mousse
cc1511121800
11/13
Friday
12 p.m.
5
$45
Menu: Curry Laksa (Coconut Curry Soup); Roti Canai
(Traditional Malaysian Bread); Mee Goreng Mamuk
(Malaysian Stir Fry noodles); Ayam Percik (Roasted Spiced
Chicken); Nasi Lemak (Malaysian Rice); Kueh Lapis Legit
(1000 Layer Spice Cake)
cc1511141700
11/14
Saturday
6 p.m.
$49
HOME GROWN DINNER SERIES
AT WEATHERVANE
Swine and Shine
$50
5 p.m.
Malaysian cuisine, a mélange of Chinese, Indian,
Indonesian with heavy to light influences from Thai,
Portuguese, Dutch, and British flavors, is a symphony
of complex flavors. Join Chef Susan Hearn for an
introduction to this diverse cuisine.
Menu: Soup a L’Ognion avec Confit de Carnard et Les
Figues (French Onion Soup with Duck Confit and Figs);
Boeuf Bourguinon avec Les Légumes de Terre (Red Wine
& Beef Stew with Root Vegetables); Tarte Tatin du Romarin
avec La Glace du Miel et Poivre (Apple and Rosemary Tart
with Black Pepper- Honey Ice Cream) cc1511111800
11/12
Saturday
MALAYSIAN
$30
LEARN AT LUNCH: FALL DINNER PARTY 
Katie Coleman
Are you looking for some new ideas and menus for your
next dinner party? Join Chef Katie Coleman as she
shows you new techniques and recipes to make your
next party a hit. This is a one-hour class.
Menu: Sweet Potato Fritters with Scallion Dipping Sauce;
Brown Butter Sage Gnocchi with Shaved Brussels Sprouts;
Apple Spice Cake
cc1511131200
Southerners are known for their ‘shine and pig! Join
Weathervane Executive Bo Peterson and Heritage
Farms, the Southeast’s established Cheshire pork
producer, for a pig pickin’ BBQ and moonshine dinner.
The five-course dinner menu will utilize the whole
hog and moonshine cocktails will be served with each
course. Note: Call Weathervane at (919) 929-9466 to
make a reservation. Space is limited.
11/15
Sunday
2 p.m.
FALL CELEBRATION 
$45
Sara Foster
Sara Foster moved to Durham and opened Foster’s
Market in 1990, introducing great seasonal prepared
foods to eat in or take out, specialty grocery items,
locally roasted coffee and select wines. Over the years,
Foster’s Market has won many awards and Sara also
received the award for “2010 Restaurateur of the Year”
from the North Carolina Restaurant and Lodging
Association. Join cookbook author and restaurateur
Sara Foster for her culinary approach to fall. Be sure to
check out her new book Foster’s Market Favorites.
Menu: Butternut Squash Hummus; Herb and Onion
Flatbread; Chicken Picatta; Big Platter of Roasted
Vegetables; Creamy Polenta; Individual Pots de Crème
cc1511151400
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.
CLASS KEYS: DEMONSTRATION

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
11
NOVEMBER
11/16
Monday
6 p.m.
$40
SUSTAINABLE THANKSGIVING SIDES 
Jamie DeMent and Richard Holcomb
North Carolina farmers and entrepreneurs Jamie
and Richard, owners of Coon Rock Farms, Bella Bean
Organics, Heirloom Provisions and the Piedmont
Restaurant, bring a bounty of their farm to the class.
Join Jamie and Richard as they share recipes for some
of their favorite Thanksgiving side dishes.
11/21
Saturday
11 a.m.
SHOP THE MARKET
Caitlin Burke
$45
5
The fall farmers’ market is full of flavors and color! Join
Caitlin Burke as she leads you to the Farmers’ Market
to talk with local farmers then return to the cooking
school to use their food to make a seasonal meal. No
formal recipes provided. cc1511211100
Menu: Stuffing Muffins; Sautéed Hakurei Turnips with
Bacon and Greens; Roasted Beet Salad; Sweet Potato
Pudding; Roasted Acorn Squash with Brown Butter
Shallots; Buttery Brussels Sprouts
cc1511161800
11/21
11/17
Come meet popular cooking instructor and author
Sandra Gutierrez! She’ll be signing her latest book,
Beans and Field Peas, a Savor the South Cookbook.
Signing will be on the main floor.
Tuesday
5 p.m.
VEGETARIAN THAI
Caitlin Burke
5
$45
Saturday
12–2 p.m.
COOKBOOK SIGNING 
FREE
Sandra Gutierrez
Do you love Thai food, but never make it at home? This
hands-on class is for you. Join Caitlin Burke, Cooking
School Instructor, as she guides you through the
ingredients and techniques to make great Thai food at
home. Make your next dinner party a Thai party!
11/21
11/18
Mixiotes is a simple cooking technique from central
Mexico. Traditionally this dish consisted of meat
slathered in a cooking sauce and wrapped in maguey
leaves. The modern alternative is baking parchment
and makes the preparation of mixiotes reminiscent
of the French method of cooking “en papillote.” Join
Marcello Villasuso, as he shows how this simple
cooking method can be used to prepare delicious meals.
Menu: Mushroom and Bean Thread Noodle Soup; Red
Curry with Winter Vegetables; Stir-Fried Brussels Sprouts;
Jasmine Rice; Mango Sorbet
cc1511171700
Wednesday
6 p.m.
$60
RIEDEL GLASSWARE SEMINAR 
Elizabeth Cooper and Danny Sanford
Come and see/taste for yourself the difference a glass
makes in the taste of your wines. We will have Danny
Sanford on hand to lead you through the tasting of
four wines and how they are enhanced by the Riedel
experience. Each attendee will take home a set of three
glasses ($60 value) with the class. cc1511181800
11/19
Thursday
6 p.m.
$40
EXPLORING SCOTCH WHISKY–
A CRUNKLETON COCKTAIL CLASS 
Gary Crunkelton
Learn to enjoy and appreciate the finer points of Scotch.
Whether you are a single malt, single grain or a blend
drinker, Gary will walk you through the finer points
of scotch whisky. Learn to appreciate it on its own or
blended in a cocktail.
Menu: A light snack will be paired with each cocktail
cc1511191800
Saturday
6 p.m.
$40
FOOD OF MÉXICO: MIXIOTES
(COOKING IN PARCHMENT) 
Marcelo Villasuso
Menu: Pescado en mixiote (Fish in Chile-Pasilla Sauce
with Black Beans, Panela Cheese and Cilantro Vinaigrette);
Pollo en mixiote (Chicken in Tomatillo Green Sauce with
Squash, Tomato and Corn Salad); Carnero en mixiote
(Lamb in Chipotle, Fig, Cinnamon and Tomato Adobo);
Calabaza en Tacha (Pumpkin in Sugar Cane reduction
with Orange Zest, Rum and Spices and paired with
Mexican Ricotta-type cheese)cc1511211800
11/22
Sunday
2 p.m.
$40
IT’S ALL ABOUT THE SIDES 
Lucindy Willis
It might be roasted or fried, but turkey is a definite for
Thanksgiving dinner. This fact is what makes the sides
so important. Yes, you may be serving Aunt Sally’s red
Jello mold with pecans, pineapple, and marshmallows,
but consider expanding your repertoire this holiday
season. Join Chef Lucindy as she presents dishes that
will have you reaching for the sides rather than fighting
over the turkey leg.
Menu: Autumn Salad with Roasted Winter Squash
and Toasted Walnuts; The Ultimate Stuffed Portobello
Mushroom; Dirty Rice; Yancey House Bread Pudding with
Jack Daniel Sauce
cc1511221400
12
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
NOVEMBER/DECEMBER
11/23
Monday
5 p.m.
$45
THANKSGIVING SOUTHWEST STYLE
Susan Hearn
12/2
5
Are you ready for a twist on the traditional
Thanksgiving meal? Join Chef Susan Hearn and
have her guide you through the tempting tastes of the
Southwest. Start a new Thanksgiving tradition or just
add some new recipes to your family traditions!
Menu: Jalapeno Cornbread Stuffing with Avocadoes;
Cauliflower Gratin with Queso Contija; Sweet Potato
Chorizo Tamales; Cranberry Jalapeno Salsa; Dulce de Leche
Pumpkin Ice Cream Pie with Spiced Pecans
cc1511231700
11/24
Tuesday
5 p.m.
$45
COOKING WITH BOURBON
Kim Calaway
Wednesday
6 p.m.
$45
CHOCOLATE IN THE LATIN KITCHEN 
5
Sandra Gutierrez
Who said chocolate can only be enjoyed in desserts?
Cocoa, native to the New World, has been forever
used to prepare savory concoctions. Since Europeans
brought sugar to the region, Latin Americans have
adopted chocolate into everything from salads and
ceviches, to sauces and desserts. Let Sandra Gutierrez
walk you through the delicious history of chocolate!
Menu: Mixed Greens, Oranges, Onion and Cocoa Nibs
Salad with Citrus Vinaigrette; Mexican Chicken Enchiladas
with Speedy Chocolate Mole; Venezuelan Beef Tenderloin
with Savory Chocolate Gravy; Basic Yellow Rice; Brazilian
Chocolate Cake (Bolo Brigadeiro)
cc1512021800
Join Cooking School Instructor Kim Calaway for more
creative ideas on cooking with bourbon. See how this
truly Southern drink can enhance your meals to enjoy
with family and friends in this fun hands-on class.
Menu: Bourbon Sweet Potato Bisque with Cardamon
Croutons; Bourbon Smothered Chicken with Glazed
Parsnips and Carrots; Pecan Rice; Brown Butter Bourbon
Pudding with Bacon Brittle
cc1511241700
11/27
Friday
12 p.m.
$40
LUNCHEON WITH PATRICIA WELLS 
Patricia Wells and Cooking School Staff
Join us for a delicious 3-course luncheon with a menu
selected from Patricia Wells’ cookbooks. Patricia
will speak about each course before it is served and
entertain questions at the end of lunch. Author of 13
books, Patricia has won four James Beard Awards.
Menu: Winter Pistou (Provencal Vegetable soup); Salmon
Wrapped in Spinach Leaves with Caper, Lemon and Olive
Sauce; Eggplant, Tomato, Basil and Cheese Timbale; Cherry
Almond Tart cc1511271200
12/1
Tuesday
5 p.m.
$50 ADVANCED (ADULTS ONLY)
GINGERBREAD HOUSE DECORATING
Anne Everitt
5
Are you an aspiring pastry chef looking to bring
home a gingerbread house to impress friends and
family? This is the class for you! Anne, a self-taught
baker who has worked as a pastry chef at Elaine’s on
Franklin and a baker at Weaver St. Market, will guide
you through some basic decorating techniques in this
adult-only class. Each attendee will decorate his/her
own house to take home.
Menu: A light dinner will be served cc1512011700
CLASS KEYS: DEMONSTRATION

HANDS-ON
HOLIDAY CATERING
There is no denying that everyone is extra busy
around the holidays. With shopping, parties to
go to, parties to host and family to visit there’s
just never enough time to get everything done.
That’s where we can help. Let us take the hassle
out of your meal preparations. Whether you
are hosting an intimate dinner for friends or a
large corporate holiday party, Southern Season’s
catering is sure to delight your guests and make
for a memorable occasion. And, we’ll save you
valuable time so that you can actually relax and
enjoy your event! Southern Season is all about
creating experiences for our customers, and
there is no better way to do that than with your
favorite Southern Season cuisine.
5
FOR KIDS
4
BOOK SIGNING 
13
DECEMBER
11/28 - 11/30
GINGER BREAD HOUSE DECORATING
Cooking School Staff
5
Will you decorate a candy cottage or a marshmallow
mansion? Let your imagination run wild as you create
your own decorative centerpiece for everyone to enjoy
during the holiday season. Each attendee will decorate
his/her own house to take home. Ages 7 and up. One
gingerbread house per attendee.
Menu: A light snack will be provided
12/3
Thursday
6 p.m.
$50
HOLIDAY APPETIZERS 
Sheri Castle
The holidays are just around the corner. Will you serve
the same old appetizers or go for something new? Join
Sheri Castle, cookbook author, food writer and culinary
instructor extraordinaire, for new and delicious
appetizers to please and impress friends and family.
Maybe even have an appetizer and dessert party!
Menu: Sweet Potato Hummus; Sweet Potato and
Sausage Bites; Last-Minute Teriyaki Chicken Meatballs;
Gingered Crab Bisque Sippers with Curried Shortbread
Crackers; Mini Goat Cheesecakes with Pepper Jelly;
Secret Ingredient Toffee
cc1512031800
12/5
Saturday
6 p.m.
BASICS TO BRILLIANT:
FILLO IS FABULOUS 
$40
Amanda Fisher
Fillo Pastry is a great staple in the freezer for
creative recipes from elegant party appetizers to
fabulous family and entertaining fare. Join Amanda
Fisher, proprietor of Chapel Hill’s Blakemere Company,
and learn how to get the most from this versatile and
deliciously fragile pastry.
Menu: Fillo Cheese Tart; Salmon Parcels with Butter
Sauce and Asparagus Bundles; Apple Fillo Flowers
with Clotted Cream
cc1512051800
14
11/28
11/28
Saturday
Saturday
12 p.m.
4 p.m.
$45
$45
11/29
11/29
Sunday
Saturday
12 p.m.
4 p.m.
$45cc1511291200
$45
cc1511291600
11/30
Monday
5 p.m.
$45cc1511301700
12/6
Sunday
2 p.m.
cc1511281200
cc1511281600
$40
CHRISTMAS EVE DINNER 
Lucindy Willis
‘Twas the night before Christmas and all through the
house,” people were enjoying a holiday repast before
settling down to a long winter’s nap. Join Chef Lucindy
as she prepares an elegant but quiet Christmas Eve
dinner, featuring a medley of favorite holiday flavors
Menu: Shrimp Scampi Bruschetta; Edamame, Grape, and
Wild Rice Salad with Kumquat Dressing; Herb Marinated
Grilled Pork Tenderloin with Balsamic Reduction; Sweet
Potato, Apple, and Bacon Hash; Date Nut Pudding
cc1512061400
12/7
Monday
6 p.m.
$40
SEASONAL HOLIDAY ENTERTAINING 
Jamie DeMent and Richard Holcomb
N.C. farmers and entrepreneurs Jamie and Richard,
owners of Coon Rock Farms, Bella Bean Organics,
Heirloom Provisions and the Piedmont Restaurant ,
bring a bounty of their farm to the class. Join them as
they share their delicious menu you can use to impress
your family and friends at your holiday party.
Menu: Roasted Duck with Onion Apple Sauce; Chicken
Liver Pate; Sweet Potato Biscuits with Country Ham and
Spicy Mustard; Pimento Cheese Deviled Eggs; Creamy
Kale & Spinach Dip Quick Pickled Gingery Hakurei Turnips;
Bacon Lettuce Wraps
cc1512071800
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
DECEMBER
12/8
Tuesday
5 p.m.
$50
12/12
TASTE OF THE TRIANGLE:
LA FARM BAKERY
Lionel Vatinet
5
cc1512081700
Wednesday
6 p.m.
ITALIAN WINE DINNER 
$40
Do you love Italian food and wine? If so, join Wine
Department Manager Elizabeth Cooper and Cooking
School Instructor Caitlin Burke for this fun and
educational class that you can recreate at home for
family and friends.
6 p.m.
$40
HOLIDAY COCKTAILS 101 AND
SETTING UP YOUR HOME BAR 
Gary Crunkleton
Our master of cocktails, Gary Crunkleton will educate
us on just what we need to start, improve or perfect our
home bars just in time for holiday entertaining season.
Not only will you learn what you need to stock your bar;
but learn to make four easy cocktails for the holidays
that will dazzle your friends and family. Menu: A light snack will be paired with each cocktail
cc1512101800
12/12
Saturday
12 – 2 p.m.
COOKBOOK SIGNING 
FREE
Sandra Gutierrez
Come meet popular cooking instructor and author
Sandra Gutierrez! She’ll be signing her latest book,
Beans and Field Peas, a Savor the South Cookbook
on the main floor.
CLASS KEYS: DEMONSTRATION

Proper knife skills can make all the difference when
cooking. Join Brian to learn basic cutting and chopping
techniques, 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.
cc1512121200
12/12
Saturday
3 p.m.
$55
ADVANCED KNIFE SKILLS
Brian Adornetto
12/13
Menu: Antipasto - White Bean and Roasted Tomato Soup;
Rigatoni with Italian Sausage and Broccoli; Chocolate
Panna Cotta; Hazelnut Cookies
cc1512091800
Thursday
$50
5
Hone your knife skills with this class that takes you
beyond the basics. Chef Brian will demonstrate how to
select the proper knife for a particular task. Then you’ll
learn to bone, fillet, truss, trim, carve, and butterfly.
A snack will be served at the end of class. Basic Knife
Skills is a prerequisite. cc1512121500
Caitlin Burke and Elizabeth Cooper
12/10
5
12 p.m.
Brian Adornetto
Learn to bake bread with the best! Lionel Vatinet of La
Farm Bakery in Cary, North Carolina is best known for
his signature La Farm Sourdough Bread—an impressive
five-pound boule with a savory and supple interior. Let
Lionel lead you in an introduction to the basics and
fundamentals of “Le Pain Francais.” Have a hands-on
experience and learn everything about the essential
elements of French bread, including Lionel’s signature
kneading technique and shaping of the dough.
Menu: A variety of breads will be sampled.
12/9
Saturday
KNIFE SKILLS
Sunday
4 p.m.
$40
DOWNSTAIRS AT DOWNTONWINTER WARMERS 
Amanda Fisher
Join Amanda Fisher and imagine you are a staff
member of this large English residence early in the
last century. While the Duke and Duchess dine on
sumptuous fare upstairs, you will not be disappointed
in the tasty and heartwarming offerings downstairs.
Many of Britain’s traditional favorites started out as
these classic vintage English recipes.
Menu: Cock A Leekie Soup; Beef and Mushroom Ragu
with “The Yorkshire” Savoy Cabbage with Brown Butter;
Christmas Custard Puddings with Clotted Cream
cc1512131600
12/14
Monday
AMUSE-BOUCHE
Susan Hearn
5 p.m.
5
$45
Traditionally an amuse-bouche is a single, bite-sized
hors d’œuvre. In many restaurants they are not ordered
from the menu, but, when served, are done so free and
according to the chef’s selection alone. Join Chef Susan
Hearn for this fun hands-on class and learn new ideas
for these small party favorites.
Menu: Grilled Nectarine Salad with a White Balsamic
Vinaigrette; Feta Soufflé with Watermelon Salsa; Scallop,
Pineapple, and Bacon Skewer with an Asian Barbeque
Sauce; Filet, Arugula, and Artichoke Crostini; Chocolate
Truffle with Cardamom, Cinnamon, and Cayenne;
Limoncello Panna Cotta with Blackberries cc1512141700
HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
15
DECEMBER
12/15
Tuesday
6 p.m.
$45
CRABS AND OYSTERS 
Bill Smith
Join reigning Southern culinary king of Chapel Hill,
Bill Smith, to enjoy more recipes from his new book
Crabs and Oyster: A Savor the South Cookbook. Bill has
been creating iconic Southern dishes at Crooks Corner
for over 20 years. Add some new delicious and deeply
Southern dishes to you holiday entertaining.
Menu: Crab and Shrimp Calas with a Riff on Tartar Sauce;
Crab and Artichoke Dip; Pickled Oysters; Atlantic Beach Pie
cc1512151800
12/19
Saturday
Katie Coleman
Wednesday
6 p.m.
$40
CHAMPAGNE AND CAVIAR 
Elizabeth Cooper
What makes this such a fantastic pairing? Come and
find out! Sample three different types of caviar/roe as
well as other delicious champagne pairings. Learn the
difference between the champagne styles: Brut Extra/
nature; Brut; Extra Dry; Demi Sec; Doux. A perfect way
prepare for your New Years celebration. cc1512161800
Menu: Spanish Meatballs with Romesco Sauce: Tequila
Lime Shrimp; Pears with Prosciutto; Mini Beef Wellingtons;
Salt Caramel Tartlets
cc1512191700
12/26
Saturday
Thursday
6 p.m.
HOLIDAY BRUNCH 
$50
Sheri Castle
Are you thinking of serving a holiday bunch? Join
cookbook author, food writer, and popular instructor
Sheri Castle to learn her approach and recipes for a
true Southern brunch. You don’t want to miss her great
stories and delicious food!
5
11 a.m.
Once upon a time, every good Southern cook knew the
secret to making biscuits. Unfortunately, it’s becoming
a lost art. We’re here to help, however, and in this
hands-on class you’ll learn from the pros how to make
this staple just like your grandmother did.
Menu: Biscuits Two Ways (Rolled and Drop); Homemade
Jam; Sausage Gravy; Creamy Grits; Fruit Salad
cc1512261100
Monday
PASTA FRESCA
5 p.m.
5
Pasta Fresca (fresh pasta) is both gratifying to make
and wonderful to eat. Under the guidance of the
Cooking School staff you will learn to make three types
of pasta: fettuccine, ravioli and spaghetti. Each will be
served with a homemade sauce.
Menu: Fettuccine with Prosciutto and Spring Peas, Spinach
Ravioli Stuffed with Herb Cheese; Spaghetti with Pesto
12/29
12/19
Amanda Cushman
11 a.m.
$40
FOOD OF MÉXICO: TAMALES,
ATOLES Y CHAMPURRADO 
Marcelo Villasuso
Quintessential tamales and atoles are one of the most
representative food-pairing in Mexican gastronomy.
This combination is typical in celebrations and during
the morning due their heartiness. Each region has its
own recipe and techniques, and the combinations are
countless. Popular instructor Marcelo Villasuso takes
attendees on a culinary tour thru the most creative
dishes in Mexican cuisine.
$45
Cooking School Staff
Menu: Bourbon Slush; Citrus Salad with Honey and Bitters
Dressing; Fresh Ginger Muffins; Unapologetic Fried Chicken
Biscuits with Sausage Gravy; Awendaw Grits Soufflé; Fresh
Grape Cake with Lemon Sauce
cc1512171800
Saturday
$35
Cooking School Staff
12/28
12/17
5
$45
How about an appetizer and dessert party? Join Chef
Katie Coleman for a hands-on approach to new and
delicious recipes for your next party.
BISCUITS I
12/16
5 p.m.
HOLIDAY APPETIZERS
cc1512281700
Tuesday
6 p.m.
$40
NEW YEAR’S EVE DINNER 
Amanda Cushman is a culinary educator who has
cooked professionally for over thirty years. She has
developed hundreds of recipes for cookbooks as well as
food magazines and web sites. Join her for some new
techniques and recipes for your New Year’s Eve party.
Menu: Saffron Mussel and Lobster Chowder; Beef
Tenderloin with Wild Mushrooms and Cabernet Sauce;
Roasted New Potatoes with Garlic, Cumin and Rosemary;
Braised Leeks with Mustard Bread Crumbs; Bittersweet
Chocolate Tart with Coffee Whipped Cream cc1512291800
Menu: Tamal de rajas (Poblano Chile Tamal paired with
Amaranth and Vanilla Atole); Corundas (Michoacan Tamal
dressed with Tomato Sauce and Cottage Cheese paired
with Guava Atole); Uchepo
cc1512191100
16
To register or get more information, visit SOUTHERNSEASON.COM or call 877-929-7133 toll-free.
Fridays Uncorked is a great way to start the weekend. Every Friday between 5 and 8 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 5 and 8 p.m. Register at the Wine Bar or for more information, call (855) 592-3446.
OCTOBER
NOVEMBER
10/2 Friday
5-8 p.m.
$15
10/9 Friday
5-8 p.m.
$15
BORDEAUX – RIGHT BANK
WINES OF NEW YORK
10/16 Friday
5-8 p.m.
WINES OF SICILY
$15
11/6
DECEMBER
Friday
5-8 p.m.
$15
12/4 Friday
11/13 Friday
5-8 p.m.
$15
12/11 Friday
5-8 p.m.
$15
11/20 Friday
5-8 p.m.
$15
12/18 Friday
5-8 p.m.
$15
11/27 Friday
5-8 p.m.
$15
WINES FROM THE
RHONE VALLEY
WINES OF RIOJA
10/23 Friday
5-8 p.m.
$15
BOUNTIFUL HARVEST – WINES
FOR YOUR HOLIDAY MEAL
10/30 Friday
5-8 p.m.
$15
BLACK FRIDAY WINE TASTING
WINES OF ARGENTINA
5-8 p.m.
$15
CALIFORNIA – MENDOCINO
AND THE REDWOOD VALLEY
WINES OF PORTUGAL
THE HOLIDAY FEAST –
WINES AND WINE-BASED
DRINKS FOR THE HOLIDAYS
ZINFANDEL, FROM ITS ORIGINS
TO MODERN ITERATIONS
CLASS KEYS: DEMONSTRATION

HANDS-ON
5
FOR KIDS
4
BOOK SIGNING 
17