Give a warm welcome to pastry chef Rachel Seaton who takes a creative approach to cake decorating encouraging this hands-on class to let their imaginations go wild, be inspired by social media, or create something traditional. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. Learn to torte (level), fill, ice, and use a pastry bag to practice piping techniques and play with different designs to create your own unique cake. Each student will take home their decorated cake.

Cast iron pans are versatile, durable, and some of Sheri Doe's most used pans. Learn how to clean and care for cast iron, as this hands-on class creates butter-basted pan-seared rib-eye steak with fresh herbs, Tuscan chicken in creamy garlic sauce, a beautiful presentation of baked ratatouille layered with fresh herbs, charred fennel and sausage pizza with herb sauce and mozzarella, plus a Dutch baby with fresh raspberries.

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy terrine de lapin - a rabbit and pork terrine with pistachios and Lillet, served with a Lillet apéritif, poulet basque en brochette - skewers of broiled chicken and merguez with sweet peppers, vinaigrette aux tomatoes, couscous pilaf flavored with chicken stock and mirepoix, plus framboise frangipane tart - a raspberry almond tart.