October October 1, Thursday, 6:00 p.m. Gourmet Taste in Every Bite Janet Powell, $48.00 Wow your family and friends, "Keepers" of your own. The class begins with Roasted eggplant spread with pita bites, Brussels sprout salad with cheddar, hazelnuts, and apples, Smoked gouda grits, Fennel-braised pork roast, and Tiramisu toffee trifle pie for dessert.
October 12, Monday, 6:00 p.m. Elegant Dining Gary Nicely & Kelly Campbell, $48.00 Gary and Kelly team up again to offer a fabulous dinner with wine. On the menu: Greek Village salad; Oregano seared Lamb Chops with goat cheese fingerling potato salad; Lemon pound cake with toasted pine nuts and mascarpone with Lemon ouzo reduction.
October 19, Monday, 6:00 p.m. SMOKIN’ BBQ Eric Haralson, $48.00 Take this delicious menu outside and enjoy with friends. On the menu: Spring salad with strawberries, toasted almonds and blue cheese; Marinated beef brisket au jus- smoked on site over cherry wood; Bourbon glazed Brussels sprouts; Spinach and lemon infused risotto; Homemade vanilla-bean ice cream topped with bruleed fresh figs.
October 22, Thursday, 6:00 p.m. Persian Comfort Food Donna Parang, $48.00 A warm and filling menu with the signature combining of meat, herbs, and spices of Persian cooking for those cool fall nights. We begin with an aromatic herbal bean and noodle soup, full of healthy green herbs and spinach. The main course is an aromatic stew of butternut squash, dried plums and beef simmered in a fragrant saffron broth and served with saffron steamed rice. We finish the meal with a traditional rose water ice cream with pistachios
October 26, Monday, 6:00 p.m. Sensational Salads Terri Geiser, $48.00 Whether it is a dinner salads, side salad, or a fruit salad, it will be delicious. On the Menu: Glazed baby beets and carrot salad with feta on mixed greens with cumin dressing; Curried Cauliflower and Green bean salad with Lemon yogurt; Roasted salmon and mixed mushrooms, baby spinach, tomatoes, cucumbers & almonds topped with my very own pesto dressing; Grilled Peach, pear and pineapple salad drizzled with warm Gorgonzola dressing served on quinoa