Beverages, Wines & Spirits   

Pull up a stool, pour yourself a glass, and let's cook something easy and beautiful together.

Tonight we're making acqua pazza—"crazy water" in Italian—a simple simmered fish dish straight from the Amalfi Coast, where seafood lands on the table almost every day. The name comes from the old Neapolitan fishermen, who used to poach the day's catch right in seawater, letting the sea itself do the seasoning. It's humble, sun-drenched cooking at its finest.

The secret tonight is fresh late-summer tomatoes, picked at their peak—sweet, jammy, and bursting with flavor. They're the heart of this dish, and the reason it tastes like the Italian coast in a single bite.

Best of all, it's easy enough for a weeknight. A few honest ingredients, one pan, and a little patience—that's all it takes. Stick around and I'll show you how it all comes together with a great glass of italian Vermentino.

So tie on your apron and meet me at the stove. This is going to be a great night.

Discover the rich diversity and vibrant character of Spanish wine in this engaging tasting experience. From the elegant reds of Rioja to the bold expressions of Ribera del Duero, the crisp whites of Rías Baixas, and the sparkling delights of Catalonia, this class explores the regions, grape varieties, and traditions that have made Spain one of the world's most exciting wine-producing countries.

Guests will taste a curated selection of wines while learning about Spain’s unique terroirs, indigenous grapes such as Tempranillo, Albariño, and Garnacha, and the winemaking techniques that shape their distinctive styles. Whether you're a seasoned wine enthusiast or just beginning your wine journey, this class offers an enjoyable and approachable introduction to the flavors, history, and culture of Spain.

Raise a glass and experience the passion, heritage, and artistry that make Spanish wines truly unforgettable.

Let's make one of the most iconic dishes in all of France.

Cassoulet comes from the sun-warmed southwest, born in farmhouse kitchens where cooks took whatever they had — a handful of beans, a few cuts of meat, a little stock — and coaxed it into something greater than the sum of its parts. It's humble, generous, peasant cooking at its finest: a dish built to fill your belly and warm your heart. The ultimate winter comfort food.

Traditionally, cassoulet is a five-hour labor of love. But today, Chef Pip will show you how to pull it off in just two hours—no shortcuts on flavor, just a smarter path to that golden, bubbling crust.

We'll serve it the way they do down south: with a crisp, simple salad and a glass of bold southwestern French red. Roll up your sleeves—let's get cooking.

Mocktails have evolved significantly from the days of Shirley Temples. While they are now more creative and contain higher quality all-natural ingredients, they can also significantly drive up your bar tab, which is why this class is exactly what you need.

Join our mocktail-making class to learn how to mix your own delicious drinks. You’ll create scratch-made components like herb syrups and fruit purées using seasonal ingredients. You'll also experiment with spices and flavor combinations, adding your own personalized finishing touches. Plus, you’ll have fun brainstorming names for your inventive mocktails!

We will demonstrate several suggested mocktail recipes and provide you with the basic formulas, techniques, and inspiration to create your own unique drinks. You'll also have the opportunity to sample a variety of mocktails, including:

• Blackberry or Cranberry Chai Fix
• Pomegranate Ginger Punch
• Calm Corleone (blood orange, rosemary, almond, smoke)
• Snow Dusted Orchard (apple cider, smoked sage & thyme, lemon)

The class will include demonstrations, some hands-on, and tasting opportunities.