of Nashville University School came up with Plenty of classes related to eating and drinking for annual returns evening class programAnd after several years of online and hybrid classes with very limited schedules and more than in-person classes, it seems that these classes are desperate to return. Many of them sold out before I could do an annual rundown of options, but luckily there are still some great opportunities available.
I must start with my annual disclaimer of being a proud USN alumnus and member of the school’s board of directors. So you know you’ll be attending these classes to help raise funds to support her K-12 at her alma mater. Scholarships as needed. Most importantly, these classes are all taught by talented volunteers, and many are hosted in gorgeous homes with amazing kitchens, so they’re worth attending just to steal design ideas. Yes. Courses are scheduled from late January to mid-March, so we hope you can find something that fits your calendar.
On the culinary front, the first class available will be on Wednesday, February 1st with chef Charles Hunter III. salted table present his view Comfort food 101Charles has been featured on the Magnolia Network and I have taken some of his enjoyable classes over the years. He shows me how to make Cream Biscuits, Chicken and Gravy, Herbs He Beans and Garlic He Toast One Bowl I can prove that
Skyler Bush is edible nashville He taught two classes this year.Initially southern cuisine Saturday 4th February will focus on recipes for making flaky biscuits, the latest collard greens, fried chicken and gravy and pepper vinegar in a private home. His second class will be on 18th February It takes place on Saturday. cajun food Etouffee, dirty rice, okra and tomato stew, and shrimp cake recipes. And don’t forget to eat what you learned at the end of the night!
Kevin Jackson is the pizzaiolo of Home Team Pizza, a takeout operation in Sylvan Park.He shares his pizza skills with his students in his class It will be held at Citizen Kitchen on Monday, February 6th. Learn how to make the proper dough, how to form dough balls, top the crust, apply sauces and customize with your favorite toppings.he also Classes resume next Monday, February 13th.
Don’t miss Mardi Gras without learning how to bake and decorate your own king cake from beloved baker Sam Tucker. Village Bakery and ProvisionsOn Saturday, February 11th, Tucker mardi gras king cake class at his Thompson Lane location. He explains the history and traditions behind the pastries, a Carnival staple.Bonus: You can have dessert for his Super Bowl party the next day!
If you’re concerned about how much packaging and food waste home cooking includes, see Patrick Overton’s Dry Guys Pantry Supply We address these issues with a class called low waste plant based cooking Wednesday, February 15th. Guide students through a winter-inspired menu of sweet potato and chickpea stew with vegan sour cream, cranberry cornbread biscuits, and cinnamon brown sugar vanilla bread pudding for dessert.
Current Iron Fork Champion Hrant Arakelian Lyra Team up with Mushroom King David Wells Henosis of a class called Growing and cooking mushrooms at home In addition to homemade tips, students will have a menu of shawarma spiced mushroom sokka, a cake based on chickpea flour and a spicy chili sauce to go with it. You can also take the shawarma spices home and cook them all over again.
In terms of drinks, honeys Seema Prasad teaches French wine 101 Please take a class at her restaurant on Sunday, January 22nd. Taste the wines of France’s major wine-producing regions and return home informed.
On Wednesday, February 8th, I Tennessee Brew Works with title Meet the Brewers — The Story Behind Nashville’s Craft Beer BoomChristian Spears of Tennessee Brew Works, Joel Stickrod of Barrique Brewing and Blending, Ryan McKay of Living Waters Brewing, Kevin Antoon of Southern Grist, Anthony Davis of East Nashville Beer Works, and Adler Lentz of Smith & Lentz Brewing. Share their stories, offer beer samples and snacks from his TBW kitchen. It should be a fun time, so please join us!
If that’s not enough beer and knowledge for you, Steve Wright’s jackalope The following Thursday night, February 9th, he opens his brewery for a class called Brew-U. As the brewery’s president and director of operations, Steve is the ideal person to teach them about brewing in a commercial environment. Grain-to-glass tours, including a behind-the-scenes tour of Jackalope, give you an insider’s perspective on the science, creativity, logistics, and hard work it takes to put beer in a glass. You can also taste a lot of their beer!
Wednesday, March 1, wine expert Philip Patty subvino teach a class at Rioja wine, the region of Spain that produces many of my favorite bottles. Enjoy an educational evening of tasting and learning around the table in a private home.
Classes fill up quickly.