Spend an extraordinary evening in our kitchen with four talented and passionate chefs in our third seasonal dinner class using the bounty of summer with Sheri Doe, Jeff Friesen, Lydia Gwin, and Sharon Tutko. Enjoy their repartee throughout the evening as they share their vast culinary expertise. Start with a duo of appetizers in Ginger, our greeting area — beef tartare on truffle crisps with smoked blueberries, marinated watermelon bites with sumac and herbs and whipped feta, and step out to our patio for a welcome drink -- midsummer stone fruit sangria. Join your friends to choose your seats at the communal table in the Coriander and Basil kitchens to embark on a culinary showcase starting with savory chilled peach-cucumber soup topped with garlic croutons and garnished with a fresh bell pepper and goat cheese island. Everyone will enjoy grilled chile-rubbed standing rib roast with a medley of grilled and charred sweet corn with okra and sweet onions atop a tomato cream sauce with fresh herbs served with fresh heirloom tomatoes, plus toasted almond summer cake served with fresh summer berry compote and whipped lemon-cashew cream.

An optional wine pairing is available with a wine presentation by Jeffrey Hensel. It is purchased separately, and requires a registration for the class.

Little Havana in Miami might be as close as Devon Drag ever gets to Cuba, but it has her swooning with its culinary creations. Enjoy mini Cuban ham and roasted pork sandwiches layered with Swiss cheese and mustard and pickles, mixed greens Cuban salad with cucumbers and tomatoes topped with mojo vinaigrette and radishes, picadillo-stuffed plantains with ground beef and olives, black beans and rice with onions and bell peppers, plus pastelitos - puff pastry stuffed with guava and cream cheese glazed with apricot jam, and a Cuban rum mojito with bitters.

Thirteen-year-old Sawyer Galliano might argue who is the chef and who is the sous chef when it comes to cooking with her dad, chef Josh Galliano. Join them both for an adventurous evening in the kitchen creating Sawyer's version of family dishes from New Orleans, including crab cake eggrolls with ravigote, pastalaya - the spaghetti version of jambalaya with chicken and smoked sausage, corn maque choux with tasso hush puppies, cornmeal fried okra, plus Mississippi mud pie and a homemade Nectar ice cream soda. This class is designed for children, at least 7 years of age, plus a parent.