Join plant-based expert Lisa Buchmeier to create a fun plant-based vegan pizza party with all the fixings, plus a green salad with apples, walnuts and citrus dressing. This hands-on class will create their own pizzas starting with homemade dough and basil-garlic marinara sauce, then choose from a variety of toppings including plant-based proteins and cheeses - sweet Italian seitan "sausage", legumes, spices, fennel, cashew "mozzarella", and a variety of vegetables. Finish with strawberry bliss chocolate mousse topped with berries and shaved chocolate. #healthy

Sharon Tutko and Lydia Gwin might have their homes in Missouri, but they will always be tied together as California girls at heart.  Using their extensive research before they embark on a culinary journey to Portugal, savor a tasca-style evening starting with small plates with rustic bread with marinated black olives in oil and oregano, and cod fritters with peri-peri lemon aïoli served with a light sparkling wine. Enjoy classic early-dinner steak and eggs with thin beef steak pan-fried with garlic and white wine topped with a fried egg, served with homestyle potatoes and a light lettuce and tomato salad with oil and vinegar, plus traditional Lisbon custard puff pastry tarts served warm with a dusting of cinnamon and powdered sugar.

Jeff Friesen is giving everyone plenty of time to roll out of bed, throw on a pair of sunglasses and arrive in time for a delicious cure to a late night. This hands-on class will create sangria citrus-fruit salad with berries and grapes and rosé, buttermilk biscuits and gravy with homemade breakfast sausage, red chile chilaquiles with roasted chicken, savory bread pudding with crispy roasted mushrooms and sun-dried tomatoes and goat cheese, plus a Corpse Reviver No. 2 gin cocktail with Lillet Blanc and Cointreau.