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Upcoming Events

  • "Pasta and Pinot Night"
    Time is TBD
    Location is TBD
    "Pasta and Pinot Night"
    If you've never created handmade pasta, your life is about to change. Known as one of the oldest pasta shapes originating in Southern Italy, Cavatelli is an eggless pasta that we create with Ricotta Cheese and freshly grated Parmesan Reggiano. Rich and flavorful, this pasta has what you need.
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  • "It's Eclair Time"
    Time is TBD
    Location is TBD
    "It's Eclair Time"
    Eclairs...cream puffs...chocolate ganache! Need I say more? This delicious French Pastry will transform your life once you discover it's SWEET & SAVORY applications.
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  • "This Ain't Ya' Mama's Buttermilk Biscuits and Gravy"
    Time is TBD
    Zoom Event
    "This Ain't Ya' Mama's Buttermilk Biscuits and Gravy"
    My memories of food definitely begin right here. Fresh sage and thyme combine with slowly browned pork sausage to complete this wonderfully rich and silky southern classic. But the buttermilk biscuits y'all? Get ready to die a happy soul!
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  • Midnight in the Mediterranean (1)
    Time is TBD
    491 Massachusetts Ave
    Midnight in the Mediterranean (1)
    Italian, Greek, French, Turkish, Moroccan! Join us for an evening of progressive Mediterranean Cuisine as flavors build and dish sizes grow. You may just want to wear your kaftan for added room and comfort!
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  • "Evening in the Mediterranean w/ Junior League of Wilmington"
    Wed, Mar 31
    Zoom Event
    "Evening in the Mediterranean w/ Junior League of Wilmington"
    "On Wednesdays, we eat Greek!" What is your comfort food? For me, it is anything Greek, Turkish, Moroccan...you know, amazing FLAVOR! Let's wake up our tastebuds together and visit the world from your kitchen and learn a new skill along the way.
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  • "The Art of Making Pastry Cream"
    Wed, Mar 17
    Zoom Event
    "The Art of Making Pastry Cream"
    Learn how to make pastry cream at home to fill your eclairs, cakes or just to eat this silky vanilla and chocolate cream all by itself. Is it fat free? No, and you'll thank me for it!
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