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."
August 15 - Taste the Caribbean
Can't make that Caribbean cruise happen this year? Come enjoy the authentic aroma and tastes of the islands anyway with this one-of-a-kind experience. The 17-course dinner will bring to life the flavors of the Bahamas, Belize, the Dominican Republic, Haiti, Jamaica, Puerto Rico and Trinidad.
November 21 - Taste the Victorian Holidays
This feast is inspired by Charles Dickens' late-19th century England, with flavors that would be inviting and familiar to Ebenezer Scrooge. Period costumes are not required, but certainly acceptable.
These workshops offer an opportunity to test out and develop new skills and techniques in hands-on cooking classes at the Winthrop Rockefeller Institute. Classes are offered on a variety of topics. Space is limited; advance registration is required.
When? Saturdays from 10 a.m. to 3 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 $80 per participant per class.
What To Expect
Due to the hands-on nature of the classes, participants are asked to come dressed comfortably with closed-toe shoes and limited jewelry. Over the course of the class, participants can expect some demonstration and discussion, but the majority of time is to be spent working in groups of two or three to prepare several different dishes. Participants who want to take home some of their creations for friends and families to try are encouraged to bring containers with them.
Space is limited to 18 participants in each session, and participation requires advance registration. See Cancellation Policy below.
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 pm on the dates below and include overnight lodging and a continental breakfast, making this experience a complete mountain getaway for only $200 per couple.
August 1 - Fish in Puff Pastry
September 5 - Steakhouse Beef Ribeye
October 3 - Chicken Saltimboca
October 17 - Rosemary-Pomegranate Pork Tenderloin
November 7 - Polynesian Prime Rib
November 14 - Holiday Game Hen
December 5 - Braised Chicken Involtini
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 (for six weeks), starting on July 22. Pricing is $15 per class or $75 for all six classes, paid in advance. Advance registration is required.
August 5 - Central and South America (and Caribbean)
August 12 - Europe
August 19 - The Mediterranean
August 26 - Asia
September 23 – Knife Skills
September 30 – Stocks & Soups
October 7 – Sauces
October 14 – Poultry
October 21 – Meat
October 28 – Seafood
November 4 – Salads & Dressings
November 11 – Curries, Stir Fries, Asian Noodles
November 18 – Rice, Grains, & Beans
November 25 – Pasta
December 2 – Potatoes
December 9 – Vegetables
Baking is an art unto itself. On the heels of our cooking class, Basic Training: Baking contains more demonstration-only classes that will help participants tackle cakes, cookies, pies, breads and much more.
Basic Training: Baking will be held from 6-8 p.m. on Tuesdays and from 10 a.m. to noon on Wednesdays on the dates listed below. Pricing is $15 per class, or buy a package of all 10 classes for $120. Advance registration is required.
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.
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: