NOTE NEW CLASS TIME:
ALL CLASSES BEGIN AT
CLASS FILLED - CLASS 1100 – WHAT’S IN THE GLASS
SIMON KAUFMANN has been the advanced Sommelier and Beverage
Manager at The Blue Point since 2016. He describes himself as a huge wine
nerd! Follow along with Simon as he leads you through the ins and outs of a
blind wine tasting! Discover for yourself what characteristics dene classic
wines from around the world. Like a drink-a-along version of the classic
game of Clue! Class size is limited to 18, with an additional fee of $10.
Monday, Jan 27.
CLASS 1101 – CAJUN COOKING FOR EVERYONE
Join Steamer’s Chef d’Cuisine MICHAEL BLANCHARD on an adventure to
New Orleans. Learn the basics of Cajun cooking from the basic building
blocks, the Roux. From white to dark, learn how to cook like a true Cajun
chef and how to make classic dishes such as Etouffe and Gumbo. Class
size is limited to 20, with an additional fee of $10. Tuesday, Jan 28.
CLASS FILLED - CLASS 1102 – TAMALES AND EMPANADAS
Here's your opportunity to enjoy a fabulous evening in the kitchen with SCOTT
FOSTER, Executive Chef and co-owner of Coastal Cravings and Coastal
Cantina in Duck, as well as Coastal Provisions in Southern Shores. Scott, a
Johnson and Wales Culinary Arts graduate, will focus on two ancient, wrapped
portable Mesoamerican classics – Tamales and Empanadas. Class size
limited to 20 with an additional fee of $10. Wednesday, Jan 29.
CLASS 1103 – BISCOTTI
BARBARA KINGSFORD has been experimenting for almost twenty years
with the various avors and ingredients of these twice-baked crunchy
cookies. Biscotti are amenable to all kinds of avors and combinations of
avors. Additions can include nuts, dried fruits, spices, herbs, as well as
chocolate. The class will teach you the basic recipe and suggestions for
some variations. Class size is limited to 20 with an additional fee of $2.
Thursday, Jan 30.
CLASS FILLED - CLASS 1104 – THE COUNTER STAPLE
RICHARD BRUCE, co-owner of Pigman's Bar-B-Que, has wonderful
memories growing up in an Italian household around the dinner table,
especially of his great aunt Jean’s macaroni pie. Aunt Jean, the true Italian
cook in the family, was tasked with cooking for the whole family during the
depression era while her parents and siblings would work to support the
family. During their large family meals, Aunt Jean would help prepare the
meal and provide a macaroni pie for the kitchen counter, which was eaten
on by all throughout the day. Richard will share his Aunt Jean’s counter
staple with the class and the lesson will be followed by an Italian feast.
Class size is limited to 20 with an additional fee of $10. Friday, Jan 31.
CLASSES FILLED - CLASSES 1105 & 1106 – SALT BOX SPECIALS
Salt Box Cafe owners RANDOLPH and AMANDA SPRINKLE have over
thirty-ve years of experience on the restaurant scene. They opened their
popular dining spot on Colington Road almost six years ago and continue to
wow us with their tasty offerings. Their background includes the prestigious
Culinary Institute of America in Hyde Park, NY, as well as restaurant
experience in New Orleans, Pittsburgh, and South America. They invite you
to choose one or two different opportunities for a marvelous evening of
fresh and innovative dishes. Class size is limited to 20 with an additional
fee of $10. Class 1105 Monday, Feb 3 and Class 1106, Monday, Feb 10.
CLASS FILLED - CLASS 1107 – A NIGHT IN KOREA
CAROLE & GARY KIMMEL developed their love for Asian cooking over
more than 40 years while also working as scientists in the area of children’s
health and developmental toxicology. Carole began with Chinese cooking
lessons many years ago, and their interest in Asian cuisine grew as both
traveled to several Asian countries, including Japan, Korea, Thailand, and
India. Since retiring to the Outer Banks, they have even more time to cook
and have taught classes at AD@AS and at Stonewall Kitchens Cooking
School. This class will focus on dishes from Korea and will include
demonstrations of a starter, entrees and dessert. Some of the dishes will
include ingredients that can be allergens; each participant will have to
determine if that is a problem for them. Class is open to any skill level,
including beginners. Class size limited to 15 with an additional fee of
$15. Tuesday, Feb 4.
CLASS FILLED - CLASS 1108 – SALMON COOKERY
LEE MILLER serves as the Triage Chef at a pair of very popular OBX
restaurants - the Blue Moon Beach Grill and the Blue Water Grill and Raw
Bar. Tonight Lee will present methods and techniques for cooking fresh
salmon. Lee is a graduate of Manteo High School and the prestigious
Culinary Institute of America. He has been in the food service business
since 1976. You will want to spend time with Lee and see how his
experience shows in his cooking. Class size is limited to 20 with an
additional fee of $8. Wednesday, Feb 5.
CLASS FILLED - CLASS 1109 – KOREAN BIBIMBAP
Bibimbap, sometimes romanized as bi bim bap, is a Korean rice dish. The
term “bibim” means mixing various ingredients, while the “bap” noun refers
to rice. Bibimbap is served as a bowl of warm white rice topped with namul
or kimchi and gochujang, soy sauce, or doenjang. NATHAN ROBINSON,
Executive Chef at the Blue Moon Grill, will instruct and prepare beef and
pork bibimbap with pickled vegetables for twenty lucky students. Sign up!
Class size is limited to 20 with an additional fee of $10. Thursday, Feb 6.
CLASS FILLED - CLASS 1110 – MEATLESS & LESS MEAT
Coastal Provisions Chef/owner DAN LEWIS offers a cooking class that just
may transform the way you eat. With plant-based protein options on the rise
throughout the country, Dan debuted a widely popular Meatless & Less-Meat
menu section this year, not just for vegetarians or vegans. This growing trend
is about letting meat take a back seat and making vegetables the star of the
plate, ultimately a more sustainable and healthful way of eating. This class
will show you how to make veggies more intensely avorful and satisfying,
and provide tips on how to stock your personal kitchen with techniques and
ingredients that will allow you to think creatively about plant-focused
cooking. This is also a vegetarian and vegan-friendly class with completely
meatless options for all of the demonstrated dishes. Class size is limited to
20 with an additional fee of $10. Tuesday, Feb 11.
CLASS 1111 – TASTEFULLY FIT FOR COUPLES
WES STEPP, owner and Executive Chef of Red Sky restaurant in Duck for
over 15 years, believes that gourmet food can be not only delicious, but
healthy as well. What began for him as a childhood passion for cooking has
evolved into a love affair with food. Join Chef Wes for a special evening where
you'll learn to create gourmet food in a healthy style and t for couples.
Space is limited to 20 with an additional fee of $10. Wednesday, Feb 12.
CLASS 1112 – CREAMY CHOCOLATE PECAN CARAMEL TURTLES
Yummy! For over twenty years, GEOF FOUNTAIN has been ne-tuning the
preparation of these delectable confections. He'll not only show you how to
make them from scratch but, best of all, you’ll enjoy samples along with
coffee and/or red wine. After going through steps of the recipe, Geoff will
assist a volunteer in making a batch. If you love to make homemade candy
or just have a sweet tooth, this class is a must! Class size is limited to 20
with an additional fee of $4. Thursday, Feb 13.
CLASS FILLED - CLASS 1113 – INTRODUCTION TO THE INSTANT POT
Ready to jump into the latest cooking craze and learn how the Instant Pot can
revolutionize your cooking? Instructor AMANDA MCDANEL has an advanced
degree in Child and Family Development and spent her early career
developing state renowned programs for adults and children. Now an
entrepreneur, writer, and mother of two, Amanda will show you how the
Instant Pot can make cooking quicker, less expensive, and more delicious. In
the process, you’ll gain recipes for family friendly dishes that range from every
day comfort food to dinner party fare. Space is limited to 20 with an
additional fee of $15. Monday, Feb 17.
CLASS FILLED - CLASS 1114 – COOKING FROM THE GREEK PANTRY
The inimitable KIKI KIOUSIS, who with her late husband established the
Stack ‘Em High restaurants, teams up with her daughter-in-law DAWN
KIOUSIS to explore simple weeknight dishes inspired by the common
ingredients found in every Greek home – spinach, garlic, lemons, olives, feta,
etc. With a lifetime of experience loving people through food, Kiki will teach
you that even a simple weeknight meal can be a spectacular evening event!
Class size is limited to 20, with an additional fee of $5. Tuesday, Feb 18.
CLASS FILLED - CLASS 1115 – GROOVY FINGER FOODS
ANGEL DOEBLER has a long history of restaurant work, from the back to the
front of the house and in diverse settings. Her Outer Banks experience
includes time at Ocean Boulevard, and now she serves on the management
team at Coastal Cravings in Duck. Join in as she prepares various styles of
appetizers and nger foods, pairing various items with tasty beverages. Class
size is limited to 20 with an additional fee of $10. Wednesday, Feb 19.
CLASS FILLED - CLASS 1116 – CASUAL COASTAL CAROLINA CUISINE
NC Coast Grill & Bar celebrates the avors of the coastal South while
bringing in cross-cultural and global inuences. Chef/owner WES STEPP,
longtime Outer Banks chef of Red Sky Cafe and Tastefully Fit fame,
describes NC Coast’s food as cutting-edge coastal and Southern with
nuances of ethnic avoring from around the world, tempered with heart
healthy cooking techniques. Since the new restaurant just recently opened,
this could be a great opportunity for you to get a preview! Class size is
limited to 20 with an additional fee of $10. Thursday, Feb 20.
CLASS FILLED - CLASS 1117 – HOMEMADE PASTA
Join the Chef/Owner of the Bad Bean Baja Grill, ROB ROBINSON, for a
surprise night in the kitchen. Rob is a classically trained chef and a graduate
of the Johnson & Wales, as are some of the top chefs in the country, but has a
love for making fresh pasta at home for his family! Rob will demonstrate a fun,
fresh, and approachable pasting making technique which you can easily learn
to master. And there may be some sauce to go with it! Class size is limited
to 20. Monday, Feb 24.
CLASS FILLED - CLASS 1118 – KILL DEVIL GRILL SHRIMP
Since 2002, BILL TUCKER has been providing outstanding lunches and
dinners as the owner/operator of the extremely popular Kill Devil Grill. This
year will be Bill’s third year of participating in After Dark and you will want to
sign up to see and taste how he will use shrimp in this year’s class. Anyone
who’s had the pleasure of dining at his restaurant knows his presentations
will be tastefully prepared and richly avorful. Don't miss it! Class size is
limited to 20 with an additional fee of $10. Thursday, Feb 27.
CLASS 1119 – HOME BREW
Did you know that over 1.2 million people in the U.S. brew their own beer at
home? This introductory course covers the steps, equipment, and
ingredients to make your rst batch of home brew. BLAKE BUCHERT is
president of OBX Homebrewers Club and has been brewing for over 8
years. He recently had a American Pale Ale at the National Homebrew
Competition nals in 2019. Blake started brewing with the exact process
that is going to be covered in this course and you will make beer! Home
brew samples will be available from some of the club members during
course instruction. Attendees will also be offered the chance to assist later
in the bottling process and nally in the tasting of your rst batch of
Homebrew. Some come on out and join us for an evening of fun! Class size
is limited to 20. Friday, Feb 7.