The Winthrop Rockefeller Institute - University of Arkansas System

Search Site
Home   |   Register Now   |   Submit R.F.P.   |   eNewsletter Signup

Culinary Programs

We offer Made From Scratch WorkshopsTable for Two, Basic Training: Cooking and Basic Training: Baking

Chef's Tasting Dinners

These multi-course culinary experiences capture the essence of flavors representing a specific place and/or time. In each course of the dinner, participants will experience unique tastes centered around a certain theme, with wine pairings for each course. The dinners will cost $235 per person, which includes the meal, wine pairings, overnight accommodations and a continental breakfast the following morning. Participants must sign up in pairs. Lodging options are explained in the registration form under "ACKNOWLEDGEMENT."

February 14 - Tasting Mardis Gras
March 28 - A Night at the Oscars
April 25 - A Taste of Southern Comfort
May 23 - Tasting Tour of Italy
June 13 - The Best Food in Film
July 11 - Under the Sea
August 22 - South of the Border
September 26 - Tasting Tour of Europe
October 10 - Tasting Tour of the U.S.
October 31 - A Taste of Halloween
November 14 - A Charles Dickens Holiday
December 18 - Christmas Around the World

 

 

 

 

Made From Scratch Workshops:

Package away the dread of attempting to create the perfect homemade dish. Through our Made from Scratch classes, Executive Chef Robert Hall shows participants that cooking “from scratch” can be fast, easy, healthy … and just a lot of culinary fun. These demonstration-only classes allow participants a chance to witness and soak in the best culinary practices and techniques required to truly put a delicious dish or dessert together from pure, simple ingredients.

When?   Tuesdays from 6-8 p.m.

Where?   Classes are held in the fun and functional culinary classroom and laboratory at Winthrop Rockefeller Institute atop Petit Jean Mountain.

Pricing?   Cost is $15 per participant per class.

 

 

 

 

 

 

 

What To Expect:

Made from Scratch classes are demonstration-only classes, centered around specified weekly themes. Participants will have the chance to sample food and take home recipe cards. Space is limited to 30 participants in each session, and advanced registration is required.

 
2015 Classes:
 
January 20 - Ingredient Dishes
January 27 - Cajun Cuisine
February 3Cooking for Diabetics
February 10 - Italian Cuisine
March 3 - One Pot Meals
March 10 - Caribbean Cuisine
March 17 - Healthy Substitutions
April 14 - Sourdough
April 21 - Herbs & Spices
April 28 - Mexican Cuisine
May 26 - Tasting History
June 2 - Mediterranean Cuisine
June 16 - Making Nutritious Delicious
June 30 - Asian Cuisine
July 28 - Preserving
August 18 - Cookie Jar
August 25 - French Cuisine
September 1 - Under the Sea
September 8 - Cooking for One
September 15 - Brazilian Cuisine
Septmeber 22 - Herbs and Spices
November 3 - Holiday Entertaining
November 10 - Tasting History
November 17 - Delicious Gifts
December 1 - Holiday Confections
December 8 - Cooking for Diabetics
December 15 - Cookie Jar
 
 
 
 
 
 


Table for Two:

Break out of the ordinary date night routine with the Table for Two culinary classes.  Executive Chef Robert Hall will demonstrate how to cook the night’s entrée while you and your significant other enjoy a freshly prepared appetizer. After the demonstration, you will step up to the stove together and practice your new skills under Chef Hall’s guidance. Your newly created entrée will be enjoyed at a candlelit table for two followed by a decadent dessert from the WRI kitchen.

The classes start at 5 p.m. on the dates below and include overnight lodging and a continental breakfast, making this experience a complete mountain getaway for only $125 per person.
 

 

2014 Classes:

December 5 - Braised Chicken Involtini

 

 

         

 

2015 Classes:

January 16 -  Filet Mignon with Mushroom Wine Sauce
January 30 -  Pan Seared Scallops on Linguini 
Febrary 13 - Bacon Roasted Chicken Breast
March 6 - Honey Pecan Pork Cutlets
March 20 - Roasted Lobster Tails with Ginger Sauce
April 10 - Peper-Crusted Filet Mignon
June 12 - Chicken Parmesan
June 26 - Rosemary Shrimp Scampi Skewers
June 27 - Asiago Chicken
July 10 - Veal Marsala
August 21 - Chicken Picatta
August 29 - Blackened Chicken Pasta
September 11 - Chicken Cordon Bleu
September 18 - Lemon-Butter Crusted Orange Roughy
September 25 - Beef Filet Oscar
October 23 - Chicken Milanese
October 30 - Chipotle-Lime Grilled Shrimp
November 13 - Stuffed Pork Loin Chop
November 20 - Chicken and Asparagus Crepes

 

     

                       


Basic Training

Without the building blocks of good instruction, cooking can seem like a daunting task. If you're unsure of boiling water, or if you know your way around a kitchen but want to make sure you've got all the basics covered, these classes will give you the confidence to step into your kitchen with whisks held high. Executive Chef Robert Hall leads these demonstration-only classes that cover a variety of topics. Class participants will receive recipe cards.

Classes will be held from 6-8 p.m. on Tuesdays at a cost of $15 per class.

 

2014 Classes:

November 25Pasta
December 2Potatoes
December 9Vegetables

 

 

 

 

2015 Classes:

January 6 - Knife Skills
January 13 - Making Stock
February 17 -
Basic Baking
February 24 - Classic Sauces
March 31 - Simply Searing
April 7 - Knife Skills
May 12 - Pies & Tarts
May 19 - Simply Poaching
June 9 - Stovetop Smoking
June 23 - Classic Sauces
July 7 - Knife Skills
August 4 - Basic Baking
August 11 - Quick Breads
September 29 - Making Stock
October 6 - Knife Skills
October 13 - Pasta
October 20 - Classic Sauces
October 27 - Soups, Stews and Chowders





 

Payment Options

Major credit cards and debit cards are accepted. To pay by check, please call 501-727-5435. A credit card number is required to hold your reservation until we receive your payment by check.

Cancellation Policy

A 100% refund will be issued upon receipt of a written cancellation notice at least 28 days prior to the scheduled class. No refund can be offered for cancellations received less than 28 days before the class.

Additionally, if an individual registers for more than 2 classes in a 6-month time period, and they must cancel more than one class, they may only receive a maximum of a 50% refund on any courses beyond the first one canceled, regardless of when the individual cancels the class.

Please be aware that it may be necessary to cancel a class if it does not meet the minimum class size requirement by the registration deadline. The registration deadline is one week prior to each class. In this case, registrants will receive notification by e-mail and will be issued a full refund.

Need More Information?

For more information or to request a gift certificate, please contact Robert Hall at 501.727.6243 or send an e-mail.

For more insight into The Culinary Kitchen, read the following articles:

Address & Directions

driving directions
  • Winthrop Rockefeller Institute
  • Petit Jean Mountain
  • 1 Rockefeller Drive
  • Morrilton, Arkansas 72110
  • 501-727-5435
  •  
  • Toll Free: 866-972-7778
  • Fax: 501-727-5242
©2014 Winthrop Rockefeller Institute. All rights reserved.   |   designed & developed byFLEX360 - Little Rock, Arkansas Web Development Firm