REZCLICK ONLINE RESERVATION SOFTWARE




Rolling Pin Kitchen Emporium
2080 Badlands Drive, Brandon, FL, 33511
813-653-2418

Powered by Online Reservation System Software Online Reservation Software


Search/Filter
Description:
Month:
Location:
Instructor:
 
Event/Date Description Openings/Price/Location
4966

Fri, Feb. 24, 2017 @ 6:30 PM
INDULGENT
FAT TUESDAY
CELEBRATION
 

INDULGENT

FAT TUESDAY

CELEBRATION


Fat Tuesday, refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Epiphany (Three King's Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for "Fat Tuesday", reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. 

Tonight we celebrate the end of Carnival with a menu that honors the tradition of indulgence and excess.  Join us for the celebration! 



Tonight's Menu:

Hot & Creamy Muffaletta Dip with Crusty French Bread

Outrageous Gumbo Ya Ya with K-Paul Special Potato Salad (An Amazing Unexpected Combo)

Crispy Catfish Po' Boy with Homemade Aioli

Traditional Kings Cake with a Surprise Inside


This is a DEMONSTRATION Style Class


House Wine, Beer, Sparkling Water, Iced Tea nad Coffee are included.  Other Wines by the bottle and by the glass are available at an additional charge.

Receive a 10% Discount on regular price retail merchandise except Big Green Egg products on day of class!

19 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4905

Sat, Feb. 25, 2017 @ 6:30 PM
**MENU JUST ADDED**
CHEF ANTHONY'S
TAMPA BAY
CULINARY TREASURES
 

CHEF ANTHONY'S

TAMPA BAY
CULINARY TREASURES



The Tampa / St.Petersburg area home to some of the most beautiful beaches in the world.  Some of the small towns on the west coast of Pinellas County like Indian Rocks Beach still boast of the small town vibe. You will also find some culinary destinations ready to tempt the palate of the most traveled foodie.

Join Chef Anthony, a 6th generation Floridian and his Friends as they sample some selections from a few culinary gems that stretch the Tampa Bay area from Sarasota to Hernando counties.  In this edition of Tampa Bay Culinary Treasures join Chef Anthony as he shares his favorite dishes from Vizcaya and Ceviche.

Get ready to loosen your belt with these local culinary favorites.


Tonight's Menu:

Tapas (appetizer)
Camarones Al Ajillo (Shrimp in Garlic Sauce over Cuban Bread Crostini)

Sopas
Potaje De Garbanzos (Spanish Bean Soup)

Entree
Boliche Asado (Smoked Chorizo Stuffed Eye of Round)

Side
Arroz Amarillo Español Sucio (Dirty Yellow Rice)

Dessert
Tres Leche Cake

·

This is a DEMONSTRATION style class. 


House wine, beer, sparkling water, Iced Tea and coffee are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on regular price retail merchandise except Big Green Egg Products on the day of class! 


0 openings available

$60.00

Chef Anthony

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4976

Sun, Feb. 26, 2017 @ 11:30 AM
**NEW IN-HOUSE INSTRUCTOR**
SHARON BASKIN
"EASY AS PIE: SAVORY AND SWEET"
 
**NEW IN-HOUSE INSTRUCTOR**
SHARON BASKIN

"EASY AS PIE: SAVORY AND SWEET"

RP welcomes new in-house instructor, Sharon Baskin to the Culinary Center. She is from Pennsylvania and brings an amazing array of talents, techniques, and to her classes and food.

Her pie dough crust is fantastic and fool-proof!


CHEF'S BIO

Sharon moved to San Francisco for three years because she wanted to be a great cook and baker.  She finished her culinary training at a local home chef cooking school but went on to take professional classes at Tante Marie’s Cooking School.  It was both a culinary school and a pastry school and where she took numerous classes in both, but specialized her training in the pastry end. 

She then returned to Pittsburgh where she started teaching full time as a Chef Educator at Bidwell Training Center’s Culinary School.  She was the lead educator demonstrating in a large class instruction setting.  Her team also cooked lunch for the 500+ students at the facility.

Sharon has taught at The Versatile Gourmet and ended up designing and supervising their adult education program.  She  continued teaching in her home and still does so when she returns to Pittsburgh.

Though she can teach anything in the culinary realm, her love is baking. Hopefully you will sign up to experience her teaching techniques and improve your skills.  


Today's Menu: 

Learn foolproof techniques to create a pastry dough perfect for pies, tarts, galettes, and savory creations, all made ahead of time for family gatherings and special celebrations.  Meat Loaf and Mashed Potatoes meet Celebrity Chefs in a dish fit for a queen, straight from San Francisco. 

Beef, veal, and pork blend with fresh mushrooms and Gruyere in a quick and easy pastry made with bread flour

Duchess potatoes look fancy but they are as easy as they are delicious and all do ahead 

Lemon Cream Tart, light and flaky pastry dough, blind baked, with a lemon curd and fruit filling with fresh whipped cream.  


This is a DEMONSTRATION style class.   

Wine, beer, iced tea, and coffee are included with this class.  Other wines by the bottle and the glass are available at an additional charge. 

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!

10 openings available

$50.00

INSTRUCTOR, SHARON BASKIN

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4915

Sun, Feb. 26, 2017 @ 3:30 PM
COOKING SERIES 201
''BEYOND THE RECIPE"
CLASS 2
 

 Cooking Series 201

"Beyond the Recipe" 


This class is the SECOND day of a 5 week series.

This series of cooking classes focuses on techniques and skills needed for more advanced cooking.  Students MUST have completed Cooking Fundamental Series 101 or have DEMONSTRABLE culinary skills and experience.  No basic skills will be taught in this series. 

During the series, you will cook specific recipes that will enhance and build on your basic culinary skills.  The recipes take into consideration a number of different cuisines and the skills required to produce them. 

Because this is a hands-on class, please wear closed-toe shoes and restrain shoulder-length and longer hair.



Tonight's Menu


SHRIMP  RISOTTO

FILET MIGNON with RED WINE PAN SAUCE

VEGETABLE au GRATIN

CHOCOLATE MOUSSE

 

House wine and beer, sparkling water, and soft drinks are included with this class. Other wines by the bottle and the glass are available at an additional charge.

10 openings available

$275.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5016

Wed, Mar. 1, 2017 @ 11:30 AM
VALENCIA LAKES
COOKING CLASS
Making Fresh Pasta
 

Valencia Lakes Cooking Class

CONTACT VALENCIA LAKES LIFESTYLE OFFICE TO REGISTER

 

Date of Event: March 1, 11:30 p.m. 

Preliminary Number of Guests: 20 

Final Confirmation Number of Guests: Feb 25

Style:  Demonstration  

Menus: Making Fresh Pasta

Cheese Ravioli with Tomato Sauce, Fettuccine Alfredo & Tiramisu

Beverages: Provided by Valencia Lakes

$0.00

Chef Dave West

Off-site

Event/Date Description Openings/Price/Location
4990

Wed, Mar. 1, 2017 @ 6:30 PM
**NEW CLASS**
***NEW INSTRUCTOR***
CUPCAKES: BUTTERCREAM FLOWERS
 
**NEW CLASS**

CUPCAKES: BUTTERCREAM FLOWERS

 

***NEW STAFF INSTRUCTOR***
Sara Siambanes

Rolling Pin is proud and excited to introduce and welcome new Staff Instructor Sara Siambanes to our Culinary Center.  Sara will be teaching a series of Cupcake and Cake Decorating classes, Cupcake Baking classes AND Kids/Teens decorating classes. 

Instructor Bio

Sara has her Associates Degree in Baking and Pastry as well as a Bachelor’s Degree in Food Service Management from Johnson and Wales University. 

Sara began baking when she was six years old, looking through every cookbook and watching tutorial videos online. When she began at Johnson and Wales she realized what amazing things came out of the cake decorating class. From then on she was interested in all things cake decorating. 

She has volunteered her baking services at local children’s hospitals, elementary school events and has filled countless custom cake orders.

Sara also has taught as a Wilton instructor and loves teaching. Her favorite part of teaching is seeing someone proud of what they created in her class.

She lives in Tampa, Florida with her family.

 

Tonight's class, It seems like everywhere you turn, everyone is talking about cupcakes!  Let Staff Instructor, Sara Siambanes show you how to decorate cupcakes yourself that will rock your party with their EXTREME awesomeness.

In this class, you will be introduced to a flower nail and different piping tips to create a variety of amazing flowers to decorate your cupcakes.  Learn how to prepare and fill a piping bag and be amazed at what you can learn in just one class.

Each student will hae 8 cupcakes fully decorated when they leave!


Unlike other cake decorating classes, WE supply the cupcakes and all tools needed to successfully complete this class.  You do not need to invest in any of the tools BEFORE you attend the class.  All you need is the will to learn and the desire to decorate.  If you decide you want to get into cake decorating, we do sell all of the tools and ingredients in our retail store.  Remember, students get a 10% off ALL retail items the day of class. 


This is a HANDS-ON style class.

Wine, beer, iced tea and soft drinks are included.
Other wines by the bottle and the glass are available at an additional charge.

Given this is a decorating class, there is no meal included.  Please make appropriate arrangements.  

0 openings available

$45.00

INSTRUCTOR, SARA SIAMBANES

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4973

Thu, Mar. 2, 2017 @ 6:00 PM
PRIVATE PARTY
WOUNDED WARRIORS PROJECT
 

PRIVATE PARTY

WOUNDED WARRIORS PROJECT 

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

 

Date of Event: March 2, 2017

Time of Event: 6:00 PM

Preliminary Number of Guests: 16

Final Confirmation Number of Guests: April 24

Style: Hands-on


Menus: New Orleans Fare


Pricing:
$55 per person


Gratuity: Included

Beverages: No Wines/Beer  Available PP from front counter

Non-Refundable Deposit:
Paid 01/18/2017

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4967

Fri, Mar. 3, 2017 @ 6:30 PM
COUPLES COOKING
ITALIAN
 

COUPLES COOKING
ITALIAN


PRICING IS PER PERSON

THIS EVENT IS ALSO GOOD FOR A GROUP OF FRIENDS GETTING TOGETHER

 

Tonight, we offer simple and elegant recipes for two chefs cooking together with the aim of turning the routine daily task of making dinner into a relaxing and romantic bonding experience for two.

These recipes are designed for busy working couples who find themselves with limited time for just about everything – including preparing dinner and for spending quality moments with each other. 
 


Couples cooking together is always fun and exciting.  This style class has a maximum of 16 guests.  We work in smaller groups of 4.  Each couple will be paired with another as they work through the recipes.  Come as a couple or as a group. Learn some new recipes and meet some new people, too!   


Tonight's Menu:

Savory Fried Tomatoes

Braised Balsamic Chicken Breasts

Honey Lemon Roasted Grapes

Creamy Parmesan Polenta

Espresso Sundaes


This is a HANDS-ON style class

House wine, beer, sparkling water, iced tea, and coffee are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!
 

0 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4993

Sat, Mar. 4, 2017 @ 10:00 AM
***NEW MENU***
MAKING FRESH HANDMADE SAUSAGE
 
MAKING FRESH HANDMADE SAUSAGE

One of the best things Italian cooks make is homemade sausage. Each region has a slightly different recipe and they are all extremely flavorful and amazingly good!


Join Chef Cinzia to learn one of the basics of classic Italian cuisine. Pick up a story or two of the life on the farm, make some sausage, and taste some delicious and unusual recipes made with it!


Today's Menu

American Apple and Chicken

Traditional Italian Sausage

Mexican Chorizo


This is a HANDS-ON style class


Wine, beer, sparkling water, and coffee are included with this class.  Other wines by the bottle and the glass are available at an additional charge. 

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class! 


11 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4911

Sat, Mar. 4, 2017 @ 1:30 PM
PRIVATE COOKING CLASS
ROBERTS KIDS
 

PRIVATE COOKING CLASS: ROBERTS KIDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
:

"Chili Mac" 

Tomato and Basil Tart

Fuggy Chocolate Brownies with Cream Cheese Swirl


Price: $40 pp

Type: Hands-on

Prelinary Number of Guests: 16

Final Number Confirmed:  N/A

Deposit: PAID in full 01/16/2015

Gratuity: Included

Beverages:  Apple Juice



$40.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4992

Sat, Mar. 4, 2017 @ 6:30 PM
CHEF DEVIN DAVIS
Presents
"SPRING CHICKEN"
 

CHEF DEVIN DAVIS
Presents


"SPRING CHICKEN"

Now that winter is nearly over, it is time to welcome in spring.  What better way than with a menu inspired by the season's first fruits and vegetables?

Tonight, Chef Devin uses springtime ingredients such as asparagus, green peas, morel mushrooms, and spring chicken.  To start off the night, he is serving up a bright asparagus soup finished with an earthy morel mushroom cream. This will be followed by crispy roast chicken served over a leek bread dressing with creamed spring peas and fried sage.

For a sweet, light finish, Chef Devin is using fresh strawberries and blueberries to make a bubbly crumble topped with cream cheese mousse.

So, come and enjoy a great menu inspired by the start of spring as Chef Devin presents "Spring Chicken".


Tonight's Menu

Green Asparagus Soup with Morel Mushroom Cream

Crispy Roast Chicken

Leek Bread Dressing

Creamed Peas and Fried Sage

Strawberry Blueberry Crumble with Cream Cheese Mousse

 

 This is a DEMONSTRATION style class.

House wine, beer, coffee and iced tea are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

12 openings available

$60.00

Chef Devin Davis

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5000

Sun, Mar. 5, 2017 @ 11:30 AM
HANDS-ON BAKING
SAVORY AND SWEET
 

HANDS-ON BAKING

"SAVORY AND SWEET"


Baking is a art that enters your system and does not leave. No need for holidays or festivities to express your passion and create great baking recipes. Join us today in the kitchen for a great menu of baked goodies.

Today's Menu:
    
Parmesan and Rosemary Sablees

The art of Scones

Sweet Brown Sugar Shortbread


This is a HANDS-ON style class.


House wine, beer, coffee and iced tea are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE on day of class!  EXCLUSED Big Green Egg Merchandise. 

 

16 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4915

Sun, Mar. 5, 2017 @ 3:30 PM
COOKING SERIES 201
''BEYOND THE RECIPE"
CLASS 3
 

 Cooking Series 201

"Beyond the Recipe" 


This class is the THIRD day of a 5 week series.

This series of cooking classes focuses on techniques and skills needed for more advanced cooking.  Students MUST have completed Cooking Fundamental Series 101 or have DEMONSTRABLE culinary skills and experience.  No basic skills will be taught in this series. 

During the series, you will cook specific recipes that will enhance and build on your basic culinary skills.  The recipes take into consideration a number of different cuisines and the skills required to produce them. 

Because this is a hands-on class, please wear closed-toe shoes and restrain shoulder-length and longer hair.

Tonight's Menu

LINGUINI
with CLAM SAUCE

BEEF STEW with GARLIC and ONIONS


VANILLA PANNA COTTA with SEASONAL BERRIES


House wine and beer, sparkling water, and soft drinks are included with this class. Other wines by the bottle and the glass are available at an additional charge.

10 openings available

$275.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4942

Sun, Mar. 5, 2017 @ 5:30 PM
COOKING CLASS ASSISTANT ORIENTATION
 
Cooking Class Assistant Orientation

Interested in joining the ranks of RP Cooking Class Assistants? Come join Assistant Coordinator Keri Wickham as she describes the responsibilities and benefits of being a Rolling Pin Cooking Class Assistant.

You must have attended at least one RP cooking class.   

Additionally, you MUST attend Knife Skills 1 class PRIOR to receiving access to the Cooking Class Assistants Calendar.  

10 openings available

$0.00

Assistant Coordinator Keri Wickham

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5021

Mon, Mar. 6, 2017 @ 5:30 PM
PRIVATE PARTY: AIM / PORT
 

PRIVATE PARTY: AIM / PORT

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

Menu: TBD

Price: $50 PP TBD

Type: TBD (Socially Interactive)

Prelinary Number of Guests: 12

Final Number Confirmed: Feb 28, 2017

50 % Non-refundable Deposit: PAID 02/24/2017

Gratuity: 20% due after event

Beverages: TBD

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4999

Tue, Mar. 7, 2017 @ 11:00 AM
RP AFTERNOON TEA
ST. PATRICK'S DAY TEA
 

AFTERNOON TEA 

 ST. PATRICK'S DAY TEA

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish. 

Our Afternoon Teas feature world renowned HARNEY & SON'S Teas and are served throughout the event.

So sit back, relax, converse with a friend or make some new ones as the chef prepares each of the recipes from scratch just for you. 


Today's Menu:


Tea:      
English Breakfast

Scone:
Mary Burns’ Butterific Irish Scones with Kerigold Butter

Savory: 
Cornbeef on Rye with Swiss Cheese and Drunken Mook Mustard
Roasted Hasselback Potatoes with Sage
Cabbage and Carrot Soup 

Sweet:  
Individual Bailey's Bread Pudding

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

Add wine or beer for additional $5 per person the day of class.

22 openings available

$30.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5017

Wed, Mar. 8, 2017 @ 11:30 AM
VALENCIA LAKES
COOKING CLASS
Heart Healthy & Delicious
 

Valencia Lakes Cooking Class

Heart Healthy and Delicious!


CONTACT VALENCIA LAKES LIFESTYLE OFFICE TO REGISTER

 

Date of Event: March 8, 11:30 p.m. 

Preliminary Number of Guests: 20 

Final Confirmation Number of Guests: March 3

Style:  Demonstration  

Menus: Heart Healthy & Delicious

Pan Grilled Salmon with Mango Salsa, Asian Sobe Noodles Salad & Coconut Macaroons

Beverages: Provided by Valencia Lakes

$0.00

Chef Dave West

Off-site

Event/Date Description Openings/Price/Location
5002

Wed, Mar. 8, 2017 @ 6:30 PM
*NEW CLASS/INSTRUCTOR*
INTRODUCTION TO CAKE DECORATING
 
Staff Instructor Sara Siambanes
 
Presents

INTRODUCTION TO CAKE DECORATING

 

For years, buttercream icing has reigned supreme in the world of cake, and rightfully so. This creamy, sweet, delectable icing is secretly everyone's favorite part of the cake.

Come learn to how to level, torte, fill, stack, and perfectly frost your cake. Staff Instructor Sara Siambanes will show you how to get a super smooth, crumb-free finish.  You will also learn how to assemble and fill a piping bag and then finish your cake with a gorgeous design that will dazzle and delight your friends and family.

The techniques we show you are so user-friendly - you won’t believe how easy it is to create a professional looking masterpiece!  All of the tools you need, including the cake and Sara's delicious buttercream recipe, are included in the price of this class!

 

Unlike other cake decorating classes, WE supply the cake and all tools needed to successfully complete this class.  You do not need to invest in any of the tools BEFORE you attend the class.  All you need is the will to learn and the desire to decorate.  If you decide you want to get into cake decorating, we do sell all of the tools and ingredients in our retail store.  Remember, students get 10% off ALL retail items the day of class. 


This is a HANDS-ON style class

Wine, beer, iced tea, coffee and sparkling water are included with this class.  Other wines by the bottle and the glass are available at an additional charge. 

Given this is a decorating class, there is no meal included.  Please make appropriate arrangements.  

13 openings available

$45.00

INSTRUCTOR, SARA SIAMBANES

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4994

Thu, Mar. 9, 2017 @ 6:30 PM
*NEW MENU*
MAKING FRESH PASTA
HANDS ON!
 

MAKING FRESH PASTA: HANDS ON!

If you have never made or eaten fresh pasta, you are in for quite a treat. Making it can be a group event and really fun. Fresh pasta is delicate and has a richer texture than dry packaged pasta. You will learn to make the basic dough and use a pasta machine to work and shape it.

After this class, you may never eat packaged pasta again!


Tonight's Menu:

Basic Pasta Dough

Amatriciana Sauce with Fettucini Pasta

Four Cheese Ravioli with Simple Tomato Sauce

Spaghetti with Chicken Alfredo

This is a HANDS-ON style class

House wine, beer, sparkling water, and coffee are included. Other wines by the bottle and by the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class! 


12 openings available

$55.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4969

Fri, Mar. 10, 2017 @ 6:30 PM
***NEW CLASS***
TOWN & COUNTRY
 


TOWN & COUNTRY


Take almost any recipe and make it elegant or rustic...Town & Country.  Using similar ingredients, develop two different dishes: one will be Elegant and Refined (Town) and the other will be more Rustic and Simple (Country).

Come explore this new concept and have fun, make new friends and enjoy food and wine with us!

Tonight's menu:

Fennel Bisque (Town) & Fennel Gratin (Country)

Ziti with Arugula and Mushrooms Sauce (Town) & Ziti with Arugula Pesto and Sausage (Country)

Chicken Breast a l'orange (Town ) & Chicken Thighs Cacciatore (Country)

Chocolate Tart (Town) & Chocolate Bread Pudding (Country)


This is a  DEMONSTRATION style class.


House wine, beer, sparkling water, iced tea, and coffee are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

0 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4974

Sat, Mar. 11, 2017 @ 10:00 AM
KIDS IN THE KITCHEN
(AGES 6-9)
 

KIDS IN THE KITCHEN

(Ages 6-9)

Rolling Pin Kid's Cooking Classes are a great way to learn new skills in the kitchen, create tasty recipes, and meet lots of new friends. The only things you need to be prepared are closed-toe shoes and a restraint for shoulder-length or longer hair.  We provide all the ingredients, tools, and FUN! 

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age-appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun learning while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home. 


Today's Menu:

"Chili Mac" 

Tomato and Basil Tart

Fuggy Chocolate Brownies with Cream Cheese Swirl


Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!

This is a HANDS-ON style class that lasts 2 HOURS

Seats are limited, so sign up early.

 
 

9 openings available

$45.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4975

Sat, Mar. 11, 2017 @ 1:30 PM
TEENS & TWEENS IN THE KITCHEN
(AGES 10-15)
 

Teens & Tweens In the Kitchen

(Ages 10 - 15)


Rolling Pin's Tweens Cooking Classes are a great way to learn new skills in the kitchen, create tasty recipes, and meet lots of new friends. The only things you need are closed toe shoes and a restraint for shoulder length hair.  WE provide all the ingredients, tools, and FUN! 

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while learning and building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home. 

Today’s Menu: 

"Chili Mac" 

Tomato and Basil Tart

Fuggy Chocolate Brownies with Cream Cheese Swirl


This is a HANDS-ON style class that lasts 2 HOURS and 15 MINUTES

Seats are limited, so sign up early.


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

14 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5009

Sat, Mar. 11, 2017 @ 6:30 PM
STEAKHOUSE CUISINE
 

STEAKHOUSE CUISINE

Steakhouses serve large portions of hearty, filling heartland food that is focused on meat and potatoes. We prefer to add a bit of variety to our menus while adhering to some simple elements...showy salad or appetizer, a meat, a starch, a sauce, and a sumptuous side. We always finish the meal with an amazing dessert.

Join us to explore a popular menu in Steakhouses.  Flavorful steaks, aromatic soups salads and decadent desserts for an evening of full enjoyment .

All accompanied by good wine, good laughs and great time with friends. 
Hope to see you in the kitchen!



Tonight's Menu:

Potato Galette with Sweet Onions

Taleggio stuffed Filet Mignon in Almond Sauce

Angel Hair with Fresh Parsley Pesto

Sauteed Swiss Chards with Garlic and Ginger

Orange Pots de Creme



This is a DEMONSTRATION style class

House wine, beer, iced tea, and coffee are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!
 

6 openings available

$60.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5015

Sun, Mar. 12, 2017 @ 11:30 AM
KNIFE SKILLS
 
KNIFE SKILLS


Choosing the correct knife for the job and knowing how to properly use it is the secret to fast, easy cooking.  Learn the basics of knife construction, how to choose the correct knife, safety, sharpening, and proper storage of knives.

You will practice proper techniques for chopping, mincing, slicing, and julienne. 

We will use our skills to make homemade vegetable soup and designer grilled cheese sandwiches.

This is a HANDS-ON style class

House wine, beer, sparkling water, and coffee are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class.

 

 

16 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4915

Sun, Mar. 12, 2017 @ 3:30 PM
COOKING SERIES 201
''BEYOND THE RECIPE"
CLASS 4
 

 Cooking Series 201

"Beyond the Recipe" 


This class is the FOURTH day of a 5 week series.

This series of cooking classes focuses on techniques and skills needed for more advanced cooking.  Students MUST have completed Cooking Fundamental Series 101 or have DEMONSTRABLE culinary skills and experience.  No basic skills will be taught in this series. 

During the series, you will cook specific recipes that will enhance and build on your basic culinary skills.  The recipes take into consideration a number of different cuisines and the skills required to produce them. 

Because this is a hands-on class, please wear closed-toe shoes and restrain shoulder-length and longer hair.

 

Tonight's Menu

COCONUT SHRIMP with THAI CURRY SAUCE

COQ AU VIN with BUTTERED NOODLES

BON-TON BREAD  PUDDING with VANILLA SABAYON


House wine and beer, sparkling water, and soft drinks are included with this class. Other wines by the bottle and the glass are available at an additional charge.

10 openings available

$275.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4944

Mon, Mar. 13, 2017 @ 10:30 AM
SPRING BREAK
COOKING CAMP
KIDS (AGES 6-9)
 

SPRING BREAK
COOKING CAMP
KIDS
(Ages 6-9)

PRICING INCLUDES ALL 4 DAILY SESSIONS

Rolling Pin Spring Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 1

MARCH 13, 2017   10:30 - 1:00 PM

MENU:

Corn and Bean Salad

Homemade Chicken & Slicks (Dumplings)

Dirty Peanut Butter Crispy Rice Treats

10 openings available

$200.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4945

Mon, Mar. 13, 2017 @ 2:00 PM
SPRING BREAK
COOKING CAMP
TWEENS (Ages 10-14)
 

SPRING BREAK
COOKING CAMP

TWEENS
(Ages 10-14)

PRICING INCLUDES ALL 4 DAILY SESSIONS

Rolling Pin Spring Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 1

MARCH 13, 2017   10:00 - 12:30 PM

MENU:

Corn and Bean Salad

Homemade Chicken & Slicks (Dumplings)

Dirty Peanut Butter Crispy Rice Treats

15 openings available

$200.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4944

Wed, Mar. 15, 2017 @ 10:30 AM
SPRING BREAK
COOKING CAMP
KIDS (AGES 6-10)
 

SPRING BREAK
COOKING CAMP
KIDS
(Ages 6-9)

PRICING INCLUDES ALL 4 DAILY SESSIONS

Rolling Pin Spring Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 3

MARCH 15, 2017   10:30 - 1:00 PM

MENU:

Cool Cucumber Ribbon Salad

Fish & Totes with Homemade Dipping Sauce

Maple Cinnamon Bar Cookies

10 openings available

$200.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4945

Wed, Mar. 15, 2017 @ 2:00 PM
SPRING BREAK
COOKING CAMP
TWEENS (Ages 10-14)
 

SPRING BREAK
COOKING CAMP
TWEENS
(Ages 10-14)

PRICING INCLUDES ALL 4 DAILY SESSIONS

Rolling Pin Spring Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 3

MARCH 15, 2017   10:00 - 12:30 PM

MENU:

Cool Cucumber Ribbon Salad

Fish & Totes with Homemade Dipping Sauce

Maple Cinnamon Bar Cookies

15 openings available

$200.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5018

Wed, Mar. 15, 2017 @ 5:00 PM
VALENCIA LAKES
COOKING CLASS
Spanish Tapas
 

Valencia Lakes Cooking Class

Spanish Tapas


CONTACT VALENCIA LAKES LIFESTYLE OFFICE TO REGISTER

 

Date of Event: March 15, 5:00 p.m. 

Preliminary Number of Guests: 20

Final Confirmation Number of Guests: March 10

Style:  Demonstration  

Menus: Spanish Tapas

Potato and Onion Tortilla, Shrimp Fritters with Dipping Sauce, Zucchini Escabeche (Marinated) & Manchego Cheese and Guava Pastellitos (Pastries)

Beverages: Provided by Valencia Lakes

$0.00

Chef Dave West

Off-site

Event/Date Description Openings/Price/Location
5004

Wed, Mar. 15, 2017 @ 6:30 PM
*NEW CLASS/INSTRUCTOR*
CAKE DECORATING
FONDANT
 
Instructor Sara Siambanes

Presents

CAKE DECORATING
FONDANT

 

In this class: You will begin using fondant to detail cakes like a pro. You will be introduced to shaping, rolling out, coloring and adding finishing touches to fondant to take your cake decorating to the next level!

Even seasoned professionals have enjoyed learning this method, which corrected years of mistakes and wasted effort. Learn to cover your cakes perfectly, eliminating "elephant skin," puckering and tearing. You will finish your cake in a Unicorn Theme.  


Taking our Introduction to Cake Decorating class prior to this class is recommended but NOT required.


Unlike other cake decorating classes, WE supply the cake and all tools needed to successfully complete this class.  You do not need to invest in any of the tools BEFORE you attend the class.  All you need is the will to learn and the desire to decorate.  If you decide you want to get into cake decorating, we do sell all of the tools and ingredients in our retail store.  Remember, students get a 10% off ALL retail items the day of class. 


This is a HANDS-ON style class

Wine, beer, sparkling water, coffe and iced tea are included with this class.
Other wines by the bottle and the glass are available at an additional charge.  

Given this is a decorating class, there is no meal included.  Please make appropriate arrangements.  

15 openings available

$45.00

INSTRUCTOR, SARA SIAMBANES

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4944

Thu, Mar. 16, 2017 @ 10:30 AM
SPRING BREAK
COOKING CAMP
KIDS (AGES 6-10)
 

SPRING BREAK
COOKING CAMP
KIDS
(Ages 6-9)

PRICING INCLUDES ALL 4 DAILY SESSIONS

Rolling Pin Spring Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 4

MARCH 16, 2017   10:30 - 1:00 PM

MENU:

Flourless Chocolate Cupcakes with Seedless Raspberry Frosting

Vanilla Cupcakes with Peanut Butter Frosting

Banana Nut Cupcakes with Cream Cheese Frosting

10 openings available

$200.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4945

Thu, Mar. 16, 2017 @ 2:00 PM
SPRING BREAK
COOKING CAMP
TWEENS (Ages 10-14)
 

SPRING BREAK
COOKING CAMP

TWEENS
(Ages 10-14)

PRICING INCLUDES ALL 4 DAILY SESSIONS

Rolling Pin Spring Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 4

MARCH 16, 2017   10:00 - 12:30 PM

MENU: 

Flourless Chocolate Cupcakes with Seedless Raspberry Frosting

Vanilla Cupcakes with Peanut Butter Frosting

Banana Nut Cupcakes with Cream Cheese Frosting

15 openings available

$200.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5010

Thu, Mar. 16, 2017 @ 6:30 PM
LET'S CELEBRATE SPRING!
 

LET'S CELEBRATE SPRING!


Spring is in the air!  Time to celebrate the end of winter and beginning of spring with an easy-to-prepare menu that showcases fresh fruits and vegetables of the season.  The best part is how little effort it takes to create spectacular results! 

Join Chef Cinzia in this HANDS-ON class to learn how to celebrate the coming of spring!  





Today's Menu:

Avocado and Bacon Toast

Ribollita Soup with Tuscan Tuna and Bean Toast

Fried Monte Cubano Sandwich with Fries

Upscale Grilled Cheese Sandwich with Salad

Fun No-Cook Chocolate "Saucisson"

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

16 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4996

Fri, Mar. 17, 2017 @ 6:30 PM
SPANISH STYLE COOKING
ZARZUELA de MARISCO
 

Anthony Lopez
 
Presents


SPANISH STYLE COOKING

ZARZUELA de MARISCO


Tonights class features a Spanish Zarzuela de Marisco.  The zarzuela of seafood (in some cases indifferently zarzuela of fish ) is a stew of diverse fish and seafood that turns out to be very typical in the kitchens of the north of the Spanish Levante. It is very popular in the province of Castellón and in certain coastal areas of Catalonia. The zarzuela of fish has come to be denominated in some occasions like the Spanish bouillabaisse.

It is usually prepared in the coastal areas with the varied fish and seafood, freshly caught by fishermen who have been fishing in the area. Seafood and fish are best used at the time of the year in which it is prepared. The zarzuela consists of a stew of fish and seafood cooked in the fire in their own juices, as a rule is usually served freshly prepared and accompanied by a sauce called chopped or nogada, consisting of almonds or finely ground nuts until achieved consistency.

Join Chef Anthony and Linda for a night of Spanish flavors and a bit of the old Tampa Bay.


Tonight's Menu:

Tapas
Catalan Toast – Cuban Bread rubbed with garlic, olive oil, tomato and topped with Serrano Ham and Manchego cheese

Salad
Roasted Asparagus with Balsamic Drizzle

Main Course
Classic Zarzuela de Marisco (Spanish Boulliabaisse; seafood stew)

Side Dish
Spanish White Rice

Dessert
Creme Catalana


This is a DEMONSTRATION style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all
regular price retail merchandise except Big Green Egg on day of class!

21 openings available

$60.00

Chef Anthony

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5006

Sat, Mar. 18, 2017 @ 10:00 AM
FRESH CHEESE MAKING
HANDS-ON
 


FRESH CHEESE MAKING


HANDS-ON


Freshly made mozzarella is a royal treat, best devoured when the cheese still glistens with whey. Creamy fresh ricotta cheese is sublime and, when done correctly, makes store-bought a distant second. 

Join us in the Culinary Center today to learn to make both of these tasty cheeses and to enjoy them at their freshest. 


Today's Menu:

Fresh Ricotta Cheese

Fresh Mozzarella Cheese

Caprese Salad with Olive Oil and Basil

Sweet Ricotta Crostini with Honey and Lime

This is a HANDS-ON style class

House wine, beer, sparkling water, and coffee are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class! 

 

 

16 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4869

Sat, Mar. 18, 2017 @ 1:30 PM
PRIVATE BIRTHDAY PARTY
WASHINGTON
 

PRIVATE BIRTHDAY PARTY
WASHINGTON

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
: WOK AND ROLL MENU (Change Dessert to Shortbread Butter Cookies and remove Almond Cookies)

Price: $40.00

Type: Hands-on


Prelinary Number of Guests: Confirmed 20

Final Number Confirmed:
March 11,2017

Deposit: PAID 07/21/2016


Gratuity: 20% of Final Billing

Beverages: N/A



$40.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4909

Sat, Mar. 18, 2017 @ 6:30 PM
BIG GREEN EGG
THE OUTDOOR COOKING DEVICE
"SOUTH IN YOUR MOUTH"
 


BIG GREEN EGG

THE OUTDOOR COOKING DEVICE


"SOUTH IN YOUR MOUTH"




Increase Your Food IQ 

Want to be a master of the grill for your upcoming party? This is the class for you!

Egghead Josh will be here demonstrating how to make you backyard cooking be the envy of the neighborhood.  "Feel the Backyard Burn", in a good way.  The menu is cooked on the BGE. 

Whether you are an egghead already or an aspiring one, you will enjoy learning about AND eating amazing recipes from the Big Green Egg.   


All guests will learn how to cook and enjoy a full meal.


SOUTH IN YOUR MOUTH

Egghead Josh will be teaching all guests how to put a down-home spin on a few winter classics that will be sure to amp up your next get together.  In addition to learning how to use the Big Green Egg for baking, low-and-slow cooking and grilling, you will learn some time-saving tips that will allow you to cook a magnificent meal without spending too much time away from your family and friends.

Put some south in your guests mouth this winter with a new take on some southern classics. 

 

 MENU

Pimento Cheese & Prosciutto Drop Biscuits

Bourbon and Tea Brined Pork Roast

Bacon Wrapped Green Beans

Sweet Potato Pie Sliders


Josh has been cooking and serving innovative, BBQ-inspired food since buying his first Big Green Egg in 2011. While mastering the 'classic dishes' (pulled pork, brisket, chicken, and ribs), Josh has developed some tasty BBQ-fusion dishes that folks in and around Florida just can’t seem to get enough of.

On most weekends Josh can often be found serving his food & teaching the new wave of ‘backyard cooks’ during appearances at meat markets, kitchen stores and specialty grill stores across the Sunshine State. His passion and creative spin on pit-cooked foods has secured his status as one of Florida’s top BBQ instructors.

In 2016, Josh launched his boutique catering business "True Craft BBQ." Visit TrueCraftBBQ.com for more information.

 

This is a socially interactive style class.

House wine, beer, sparkling water, and coffee are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise EXCEPT BGE PRODUCTS on the day of class!

20 openings available

$60.00

EGG HEAD - JOSH TAHAN

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5007

Sun, Mar. 19, 2017 @ 11:30 AM
WINTER FLAVORS
CLASSIC FRENCH MACARON COOKIES WORKSHOP
 

Chef Barbara

Presents

WINTER FLAVORS

CLASSIC FRENCH MACARON COOKIES WORKSHOP

Sophisticated and elegant, French macaron cookies have long been the gold standard for beautiful and tasty treats. 

French macarons have spawned specialty shops, dedicated baking pans, and entire cookbooks.  This small cookie is the hottest rage in sweets today. 


Join in the fun as Chef Barbara coaches you through the techniques of classic French macaron cookie making! 

 



Today's Menu:


Cinnamon with Maple Buttercream

Hazelnut with Nutella Filling

Walnut with Ginger Buttercream

Vanilla Bean with Raspberry Preserves

Chocolate with Mint Ganache


This is a HANDS-ON style class


House wine, beer, sparkling water and soft drinks are included. Other wines by the bottle and by the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class! 


13 openings available

$50.00

Chef Barb Pugliese

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4915

Sun, Mar. 19, 2017 @ 3:30 PM
COOKING SERIES 201
''BEYOND THE RECIPE"
CLASS 5
 

 Cooking Series 201

"Beyond the Recipe" 


This class is the FIFTH day of a 5 week series.

This series of cooking classes focuses on techniques and skills needed for more advanced cooking.  Students MUST have completed Cooking Fundamental Series 101 or have DEMONSTRABLE culinary skills and experience.  No basic skills will be taught in this series. 

During the series, you will cook specific recipes that will enhance and build on your basic culinary skills.  The recipes take into consideration a number of different cuisines and the skills required to produce them. 

Because this is a hands-on class, please wear closed-toe shoes and restrain shoulder-length and longer hair.

 

Tonight's Menu

CRAB & SHRIMP REGGIANO CASSEROLE

WHITE FISH WRAPPED IN PROSCIUTTO with LEMON MAYONNAISE


ASPARAGUS and BACON with PORT WINE SHALLOT SAUCE

TARTE TATIN


House wine and beer, sparkling water, and soft drinks are included with this class. Other wines by the bottle and the glass are available at an additional charge.

10 openings available

$275.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5019

Wed, Mar. 22, 2017 @ 11:30 AM
VALENCIA LAKES
COOKING CLASS
English Countryside
 

Valencia Lakes Cooking Class

English Countryside

CONTACT VALENCIA LAKES LIFESTYLE OFFICE TO REGISTER

 

Date of Event: March 22, 11:30 p.m. 

Preliminary Number of Guests: 20

Final Confirmation Number of Guests: March 17

Style:  Demonstration  

Menus: Heart Healthy & Delicious

Cheddar and Chives Scone, Traditional Shepherd Pie & English Trifle with fresh fruit

Beverages: Provided by Valencia Lakes

$0.00

Chef Dave West

Off-site

Event/Date Description Openings/Price/Location
5008

Wed, Mar. 22, 2017 @ 6:30 PM
SOUS VIDE SUPPER
COOKING WITH A MODERN TECHNIQUE!
 

Dave Brewer
Present

SOUS VIDE SUPPER
COOKING WITH A MODERN TECHNIQUE! 

Sous Vide (under pressure) technique has revolutionized how top restaurants prepare food for their guests.  With precise temperature controlled water baths and product sealed under vacuum, food is not underdone or overdone but cooked exactly to desired temperature.  Sous vide can be used for short cooking tender meat or fish or longer cooking for tough "butcher" cuts.  Vegetables are also cooked uniformly to precise levels of doneness with sous vide.

Sous Vide, the company, has made the technique affordable for the home user with the Sous Vide Supreme water bath and the Sous Vide PolyScience Circulator.

This class will demonstrate the range of capabilities of sous vide cooking, whether entertaining for a crowd, a dinner for friends, or most importantly a dinner for two.

Join Dave Brewer for a meal of precise temperature controlled cooking and sumptuous flavors!


 

Tonight's Menu: 

Salad course:  Deconstructed Panzanella with Asparagus and SV Poached Egg

Fish course:  Seared SV Salmon with Arugula and Basil Pesto

Main course:  SV Ribeye with Seared Cauliflower

Desert Course:  SV Creme Brulee

 

This is a DEMONSTRATION style Class. 

House Wine, Beer, Sparkling Water, Coffee and Iced Tea are included. 
Other Wines by the bottle and by the glass are available at an additional charge. 

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

18 openings available

$55.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5011

Thu, Mar. 23, 2017 @ 6:30 PM
THAI FAVORITES
 

THAI FAVORITES


The Thai people are polite, reserved, and respectful.  Their cuisine reflects that reverence and complexity.  Creating these amazing dishes is not difficult, but does take a bit of know how. 

Join Chef Cinzia as he recreates some traditional favorite Thai dishes for you.  They are soon to become your favorites, too.  Hope you can join us. 

Tonight's Menu:

Moo Satay (Pork Skewers with Peanut Dipping Sauce)

Traditional Tom Ka Soup

Elegant Shrimp Pad Thai (Traditional Noodle and Shrimp)

Sticky Rice with Mango


This is a HANDS-ON style class

House wine, beer, coffee and iced tea are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE on day of class! 

14 openings available

$55.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4984

Fri, Mar. 24, 2017 @ 6:30 PM
SPECIAL ENGAGEMENT
CHEF NICK MALGIERI
"SUNSHINE-DRENCHED FOODS OF LIGURIA, ITALY'S RIVIERA"
 

**SPECIAL ENGAGEMENT**

CHEF NICK MALGIERI
Presents

"SUNSHINE-DRENCHED FOODS OF LIGURIA, ITALY'S RIVIERA"

Seaside towns and the port city of Genoa have shaped Liguria’s fragrant cooking, redolent of olive oil, basil and other fresh herbs.  The olive oil crust and the use of veal is a uniquely Ligurian flavor with a fascinating tasty twist – like all Ligurian specialties it delights and surprises.

NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is the founder of baking programs at the Institute of Culinary Education. The author of PASTRY, BREAD and 10 other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He is a contributing editor of Dessert Professional, and a frequent contributor to Saveur. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart. 

Visit Nick’s website at www.nickmalgieri.com.

Don't miss Chef Nick's only appearance in Florida this year.  Sign up early! 

Some of Chef Nick's Cookbooks will be available for purchase and he will gladly sign them for you. 


Tonight's Menu

Pizza Rustica di Riso e Zucchine (rice and zucchini pie in an olive oil crust)

Polpettine alla Genovese (Veal patties flavored with dried mushrooms)

Pomodori Ripieni all’Antica (baked tomatoes with herb and breadcrumb filling)

Torta della Nonna:  Double-crusted lemon tart with creamy custard filling

La Taggiascha:  Citrus-scented cake made with olive oil
 


This is a DEMONSTRATION style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE on day of class! 

13 openings available

$65.00

Chef & Cookbook Author Nick Malgieri

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4985

Sat, Mar. 25, 2017 @ 11:00 AM
SPECIAL ENGAGEMENT
CHEF NICK MALGIERI
"THE RAGE OF PARIS 2017: CONTEMPORARY SWEETS""
 

**SPECIAL ENGAGEMENT**

CHEF NICK MALGIERI
Presents

"THE RAGE OF PARIS 2017: CONTEMPORARY SWEETS FROM THE CAPITAL CITY OF FRANCE"


Parisians and visitors have been window shopping along the boulevards of the City of Light for almost 150 years.  Although fashion stores, jewelers, milliners, and saddlers have always had beguiling displays, pastry shops have always ranked shoulder to shoulder with them to provide tantalizing show windows.  Today no one can go to Paris and fail to be seduced by the array of elegant looking and rich tasting treats available throughout the city.  This is a selection of pastries and desserts from some of the greats.


NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is the founder of baking programs at the Institute of Culinary Education. The author of PASTRY, BREAD and 10 other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He is a contributing editor of Dessert Professional, and a frequent contributor to Saveur. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart. 

Visit Nick’s website at www.nickmalgieri.com.

Don't miss Chef Nick's only appearance in Florida this year.  Sign up early! 

Some of Chef Nick's Cookbooks will be available for purchase and he will gladly sign them for you. 


Tonight's Menu

Miroir au Chocolat:  Chocolate “mirror” tart with a chocolate almond crust, baked ganache filling, and a shiny dark chocolate glaze

Paris Brest aux Noisettes:  A thick circle of cream puff paste encrusted with crushed hazelnuts and filled, after baking, with a hazelnut mousseline cream

Tarte au Citron Vert:  A sweet crust holds a baked sweet/tart lime filling finished with billowy sweet meringue

Petit Pots aux Fruits Rouges:  Little glasses filled with layers of macerated raspberries and strawberries and mascarpone whipped cream topped with a spice-scented crumb topping

Macarons aux Trois Chocolats:  “Three chocolate” macarons are dark cocoa shells coupled with a bittersweet and milk chocolate butter filling.

 

This is a DEMONSTRATION style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE on day of class! 

21 openings available

$65.00

Chef & Cookbook Author Nick Malgieri

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5013

Sat, Mar. 25, 2017 @ 6:30 PM
DINNER WITH FRIENDS
 

Chef Cinzia
Presents

DINNER WITH FRIENDS

 


Bring a group of old friends or come join in and make some new ones.  Tonight is all about the company of friends.

Food is always the focal point when we meet with friends.  We all enjoy time together around the table with favorite recipes and drinks.  Tonight is no exception.  With Spring comes new beginnings and renewal of relationships. 

Join Chef Cinzia as she welcomes friends, new and old! 


Tonight's Menu:

Cucumber and Celery Salad with Honey & Lemon Vinaigrette

Stuffed Pork Tenderloin

Tomato Bread Pudding

Braised Carrots in Marsala

Affogato (Ice Cream, Espresso and Crumble)


This is a DEMONSTRATION Style Class

House Wine, Beer, Coffee and Iced Tea are included.

Other Wines by the bottle and by the glass are available at an additional charge.

Receive a 10% Discount on ALL RETAIL MERCHANDISE on day of class! 


28 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5014

Sun, Mar. 26, 2017 @ 11:30 AM
BIG GREEN EGG
MINI COOKING CLASS
LOW & SLOW SMOKING
 



Class is limited to 16 guests

Class is 1-1/2 hours

Menu/Skills/Technique

LOW & SLOW SMOKING

 

Pecan Rubbed and Kaluha Injected Slow Smoked Pork Butt

Smoked Sweet Potatoes

Cinnamon and Smoked Apple Butter

14 openings available

$30.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4991

Sun, Mar. 26, 2017 @ 3:30 PM
COOKING FUNDAMENTALS SERIES 101
CLASS 1
 

This class is the first day of a 5 week series

This series of fundamental cooking classes focuses on the techniques and skills needed to become a confident home cook. 

Skills to learn: basic knife usage, stock making, and baked custard.

Tonight's Menu:

Classic Caesar Salad with Homemade Croutons

Italian Wedding Soup

Milk Chocolate Pots de Crème


After this first class, you will be cooking like a pro!  


This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included.

Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on day of class!

14 openings available

$275.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4998

Wed, Mar. 29, 2017 @ 11:00 AM
RP AFTERNOON TEA
SPRING IS HERE!
 

AFTERNOON TEA 

SPRING IS HERE!

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish. 

Our Afternoon Teas feature world renowned HARNEY & SON'S Teas and are served throughout the event.

So sit back, relax, converse with a friend or make some new ones as the chef prepares each of the recipes from scratch just for you.  
Today's Menu:


Tea:
Paris Tea

Scone:
Garlic Cheddar and Chive

Savories:
Cucumber-Boursin Pin Wheels
Fresh Herb and Cheese Quiche
Shrimp Salad Crostini

Sweet:
Key Lime Tarts


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

Add wine or beer for additional $5 per person the day of class.

26 openings available

$30.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5020

Wed, Mar. 29, 2017 @ 5:00 PM
VALENCIA LAKES
COOKING CLASS
French Provencal
 

Valencia Lakes Cooking Class

French Provencal

CONTACT VALENCIA LAKES LIFESTYLE OFFICE TO REGISTER

 

Date of Event: March 29, 11:30 p.m. 

Preliminary Number of Guests: 20

Final Confirmation Number of Guests: March 24

Style:  Demonstration  

Menus: French Provencal

Herbed Pork Tenderloin, Roasted New Potatoes, Ratatouille & Strawberry and Cream Napoleon

Beverages: Provided by Valencia Lakes

$0.00

Chef Dave West

Off-site

Event/Date Description Openings/Price/Location
5005

Wed, Mar. 29, 2017 @ 6:30 PM
*NEW CLASS/INSTRUCTOR*
COOKIE BAKING
4 BASIC COOKIE DOUGHS
 
Staff Instructor

Sara Siambanes
 
Presents

COOKIE BAKING
4 BASIC COOKIE DOUGHS

 

In this class, learn how to bake 4 of classic cookies with Instructor Sara's favorite recipes.  In this hands on class you will make:

Chocolate Chip cookies

Oatmeal Raisin cookies

Chocolate cookies with White Chips

Sugar cookies

We will discuss tricks to making the perfect cookie and eliminate common mistakes.

Each student will sample cookies in class and take home a sampling of their work AND recipes/skills to replicate at home. 


Unlike other cake decorating classes, WE supply the ingredients and all tools needed to successfully complete this class.  You do not need to invest in any of the tools BEFORE you attend the class.  All you need is the will to learn and the desire to decorate.  If you decide you want to get into COOKIE CRAFTING, we do sell all of the tools and ingredients in our retail store.  Remember, students get 10% off ALL retail items the day of class. 



This is a HANDS-ON style class

Wine, beer, sparkling water, coffe and Iced Tea are included with this class. 
Other wines by the bottle and the glass are available at an additional charge.

Given this is a decorating class, there is no meal included.  Please make appropriate arrangements.  

17 openings available

$45.00

NSTRUCTOR, SARA SIAMBANES

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4995

Thu, Mar. 30, 2017 @ 6:30 PM
KNIFE SKILLS
 
KNIFE SKILLS


Choosing the correct knife for the job and knowing how to properly use it is the secret to fast, easy cooking.  Learn the basics of knife construction, how to choose the correct knife, safety, sharpening, and proper storage of knives.

You will practice proper techniques for chopping, mincing, slicing, and julienne. 

We will use our skills to make homemade vegetable soup and designer grilled cheese sandwiches.

This is a HANDS-ON style class

House wine, beer, sparkling water, and coffee are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class.

 

 

15 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4997

Fri, Mar. 31, 2017 @ 6:30 PM
DESTINATION DELICIOUS
FLORENCE, ITALY
 

DESTINATION DELICIOUS

FLORENCE, ITALY

Introducing a NEW recurring series of events in the RP Culinary Center on the last Friday of each month. 

At these events we will create a gourmet meal of 4-5 dishes from a DELICIOUS DESTINATION around the world.  A PREMIUM wine will be featured from that area to showcase the amazing food.   

The featured wine this evening will be offered for sale at 10% discount and/or 15% for cases. (So stock up!)

FLORENCE, ITALY

The Capital City of Tuscany dazzles with artistic riches and stunning food.  Florence is a city that boasts priceless antiquities and a cuisine to match. Florence fuels its menus with earthy and hearty ingredients such as cannellini beans, beef, vegetables, leafy greens, and Chianti!  Italian food is said to be all about the simplicity and seasonality of the ingredients.  Also, it is said the people of the region live by the same motto. 

Wine
CHIANTI CLASSICO


Tonight's DELICIOUS DESTINATION Menu:


Crostini di fegato (Chicken liver spread on grilled Tuscan bread with capers, onion, and bit of anchovy)

Florentine Steak (Served medium to medium-rare with salt and pepper only)

Classic Ribollita (Meat, vegetable, and bread soup with thyme and olive oil)

Schiacciata alla fiorentina (Light sponge cake with pastry cream filling and dusted with vanilla and lemon scented sugar)

 

This is an event that focuses on foods paired with wines from countries or food groups around the globe. It is NOT a full demonstration or hands-on event. Hope you can join us! Water, iced tea, and coffee are also included.

Receive a 10% discount on all regularly priced retail merchandise except Big Green Egg products on the day of class!

23 openings available

$60.00

CHEF DAVE & CHEF CINZIA

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
5022

Sat, Apr. 1, 2017 @ 10:00 AM
PRIVATE PARTY: HAMILTON
 

PRIVATE PARTY: HAMILTON

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

Menu: TBD

Price: $50 PP TBD

Type: TBD (Socially Interactive)

Preliminary Number of Guests: 12

Final Number Confirmed: March 24, 2017

50 % Non-refundable Deposit: DUE

Gratuity: 20% due after event

Beverages: TBD

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4912

Sat, Apr. 1, 2017 @ 1:30 PM
PRIVATE COOKING CLASS
ROBERTS KIDS
 

PRIVATE COOKING CLASS: ROBERTS KIDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
:

TBD


Price: $40 pp

Type: Hands-on

Prelinary Number of Guests: 16

Final Number Confirmed:  N/A

Deposit: PAID in full 01/16/2015

Gratuity: Included

Beverages:  Apple Juice



$40.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4986

Sat, Apr. 22, 2017 @ 6:30 PM
PRIVATE PARTY: STEWART
 

PRIVATE PARTY: STEWART

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

Menu: Rustic Italian 

Price: $50 PP

Type: (Socially Interactive or Demonstration)

Preliminary Number of Guests: 20

Final Number Confirmed: April 14, 2017

50 % Non-refundable Deposit: Paid 1/31/2017

Gratuity: 20% due after event

Beverages: On their own.  Take glasses up front to cashier station. 


6 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4913

Sat, May. 6, 2017 @ 1:30 PM
PRIVATE COOKING CLASS
ROBERTS KIDS
 

PRIVATE COOKING CLASS: ROBERTS KIDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
:

TBD


Price: $40 pp

Type: Hands-on

Prelinary Number of Guests: 16

Final Number Confirmed:  N/A

Deposit: PAID in full 01/16/2015

Gratuity: Included

Beverages:  Apple Juice



$40.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4908

Sat, May. 6, 2017 @ 6:30 PM
BIG GREEN EGG
THE OUTDOOR COOKING DEVICE
"BACKYARD CARNIVAL"
 


BIG GREEN EGG

THE OUTDOOR COOKING DEVICE


"BACKYARD CARNIVAL"




Increase Your Food IQ 

Want to be a master of the grill for your upcoming party? This is the class for you!

Egghead Josh will be here demonstrating how to make you backyard cooking be the envy of the neighborhood.  "Feel the Backyard Burn", in a good way.  The menu is cooked on the BGE. 

Whether you are an egghead already or an aspiring one, you will enjoy learning about AND eating amazing recipes from the Big Green Egg.   


All guests will learn how to cook and enjoy a full meal.


BACKYARD CARNIVAL

Did you miss The Florida State Fair?  Well, you are in luck, Rolling Pin is bringing you first-class fair food, Big Green Egg style!  Come join Egghead Josh as he showcases a variety of cooking techniques that will allow you to use your Big Green Egg in many different ways.

All guests will learn how to bring fair-inspired food right to your own backyard that will be the hit of your next BBQ, birthday party or backyard carnival.

 

MENU

Country Style Rib Burnt Ends

PB&J Meatballs 

Corn Dog Brisket Bites

Gunslinger Grits

Maple Bacon Oatmeal Cookies


Josh has been cooking and serving innovative, BBQ-inspired food since buying his first Big Green Egg in 2011. While mastering the 'classic dishes' (pulled pork, brisket, chicken, and ribs), Josh has developed some tasty BBQ-fusion dishes that folks in and around Florida just can’t seem to get enough of.

On most weekends Josh can often be found serving his food & teaching the new wave of ‘backyard cooks’ during appearances at meat markets, kitchen stores and specialty grill stores across the Sunshine State. His passion and creative spin on pit-cooked foods has secured his status as one of Florida’s top BBQ instructors.

In 2016, Josh launched his boutique catering business "True Craft BBQ." Visit TrueCraftBBQ.com for more information.

 

This is a socially interactive style class.

House wine, beer, sparkling water, and coffee are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise EXCEPT BGE PRODUCTS on the day of class!

28 openings available

$55.00

EGG HEAD - JOSH TAHAN

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4947

Wed, Jan. 31, 2018 @ 6:30 PM
PRIVATE PARTY: OLDS
 

PRIVATE PARTY: OLDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

Menu: TBD

Price: $50 PP

Type: TBD (Socially Interactive or Demonstration)

Prelinary Number of Guests: 12

Final Number Confirmed: Jan 2, 2017

50 % Non-refundable Deposit: Paid 12/22/2016

Gratuity: 20% due after event

Beverages: TBD


6 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive