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."
March 28 - A Taste of a Night at the Oscars
April 25 - A Taste of Southern Comfort
June 13 - A Taste of the Best Food in Film
September 26 - A Tasting Tour of Italy
December 18 - A Taste of Christmas Around the World
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.
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.
February 13 - Bacon Roasted Chicken Breast
February 14 - Beef Filet au Poivre
March 6 - Honey Pecan Pork Cutlets
March 20 - Roasted Lobster Tails with Ginger Sauce
April 10 - Peper-Crusted Filet Mignon
May 23 - Grilled Ribeye
June 12 - Chicken Parmesan
June 26 - Rosemary Shrimp Scampi Skewers
June 27 - Asiago Chicken
July 10 - Veal Marsala
July 11 - Under the Sea, a Seafood Extravaganza
August 21 - Chicken Picatta
August 22 - South of the Border Chicken Roulade
August 29 - Blackened Chicken Pasta
September 11 - Chicken Cordon Bleu
September 18 - Lemon-Butter Crusted Orange Roughy
September 25 - Beef Filet Oscar
October 10 - Southwestern Stuffed Quail
October 23 - Chicken Milanese
October 30 - Chipotle-Lime Grilled Shrimp
November 13 - Rosemary Pomegranate Pork Tenderloin
November 14 - A Charles Dickens Holiday
November 20 - Chicken and Asparagus Crepes
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.
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
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.
The Winthrop Rockefeller Institute will allow cancellations with full refunds greater than 14 days prior to the scheduled event; cancellations that occur 8-14 days prior will receive a 50% refund; there will be no refunds for cancellations 7 days prior up to the day of a scheduled event. Guests may transfer their registration to another individual; however, requests to transfer a registration from one date to another date will be subject to the cancellation policy.
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: