Collection: CLASSES > DEMO

11/08/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Chef's Table: Coq & Cork (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service with wine. Sit back, relax and experience the essence of French gastronomy centered around the iconic dish of France, Coq au Vin. Chicken braised in red wine with mushrooms, onions, and bacon is the centerpiece of the evening, with decadent sides and perfect wine pairings.

On the menu: Chevre Filled Gougeres, Lump Crab Cauliflower Brandade, Classic Coq Au Vin Francais, and Tarte au Citron with Raspberries and Mint. With French Red and Champagne pairings

12/23/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Chef's Table: Eve of the Eve (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Between all the holiday happenings and your upcoming Christmas feast, its time for a time out. Sit back and relax while Chef Robin serves up a winter soirée with bubbly drinks and a menu of seasonal indulgences. Wine and beer included in class. 

On the menu: Winter Cranberry Aperol Spritz Cocktail, Marché Cheese & Charcuterie, Classic Crabcake on Baby Greens with Rémoulade Dressing, Roasted Beef Tenderloin au Poivre with Brandied Mushroom Cream, Potato and Parsnip Purée, and Salted Chocolate Pot de Creme

12/07/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents Chef's Table: Sparkle & Spice Holiday Dinner (Demonstration with Plated Dinner)

Add some sparkle and spice to your holiday table with this elegant holiday dinner, featuring rich flavors, festive ingredients, and stylish presentation. On the menu: show-stopping Lamb Chops, decadent sides and a tis the season cranberry dessert. Wine and beer included in class.

On the menu: st. germain champagne cocktail ricotta toasts with pear honey chutney shaved fennel celery salad bleu cheese pomegranate lamb chops melted leeks sweet potato cakes and cranberry linzer torte>

11/22/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Chef's Table: Wine Dinner in Rome (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Sit back, relax, and enjoy! Tonight's feature: the wines and dishes of Romes table. From antipasti to dolci, Chef Robin takes you on a culinary journey of the cuisine of Rome. Wines will be poured and paired with each course by John Kay, Wine Director of Marché.

On the menu: Marché Italian Cheese and Charcuterie, Bucatini all Amatriciana, Lamb Racks Roman Style with Seasoned Garlic Crumbs, White Bean and Rosemary Smash, Roman Ricotta Crostada with Sour Cherry. Roman and Italian wine pairings with each course

10/16/2024 - 6:30 - 8:30 pm

Chef Brandy Fernow Presents Fall In Charleston – Chef Demonstration at Park & Oak (Small Plates Chef Demonstration)

Surround yourself with beautiful design, adventurous wine, and sumptuous small plates. Experience the magic of autumn in Charleston, where Southern hospitality meets falls finest ingredients. Join us for a delightful exploration of Charleston's rich culinary traditions, featuring classic dishes reimagined with the vibrant flavors of fall. With wines paired throughout class.

On the menu: southern shrimp corn soup with cornbread crouton arugula salad lemon currants and hazelnut rosemary brined pork tenderloin sandwich creole sauce risotto cups collard green pesto brioche chocolate bread pudding bourbon cream

12/13/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Holiday Happy Hour (Cocktail Party with Chef Demonstrations)

This is an interactive class, taking turns in the kitchen creating the recipes with chef demonstrations. There is nothing more satisfying than the perfect bite. And there's no more delicious way to wash down the perfect bite than with a refreshing glass (or two) of holiday cheer. Serving them up small-plate style, Chef Brian presents a selection of great bites that you can mix and match and pairs them with the perfect libations. With these addictively delicious recipes and advice on how to present food like a pro, Chef Brian ensures the next gathering you host will be a memorable one.

On the menu: Vision of Sugarplums Cocktail with Citrus Vodka, Plum, Blueberry and Hibiscus, Olive Wreath Charcuterie Board, Oysters Rockefeller with Fire-Roasted Pepper & Fennel, Filet Mignon Tartine with Smoked Egg Yolk & Bone Marrow Aioli, Apple White Cheddar-Rosemary Puff Pastry Braid, and Pistachio- Raspberry Eclairs with Chocolate Ganache