After Dark @ All Saints in 2019 Registration begins at All Saints Church on Saturday, January 5, 2019 9:00 AM to 12:00 Noon
After Dark @ All Saints in 2019 Registration begins at All Saints Church onSaturday, January 5, 2019 9:00 AM to 12:00 Noon 

                     Cooking

Unless otherwise noted all cooking classes begin at 6:30 PM, all other classes begin at 7:00 PM.

 

 

CLASS 1000 – NOW THAT'S GOOD GRAVY!

 

RICHARD BRUCE may be co-owner of Pigman's Bar-B-Que, but he also loves Italian food!  Preparing it is a form of making love.  Richard credits his grandmother with teaching him this magical art, as well as the cooking tip that “less is more.” From his family to yours, he'll show you how to prepare a simple and delicious Neapolitan style pasta sauce that has come to him via the Campania region of Italy.  Join him for a fresh pasta dinner with meatballs and homemade sauce, or “gravy,” as the Italians would say. Class size is limited to 20 with an additional fee of $10.  Thursday, Feb 7.

 

CLASS 1001 – TASTEFULLY FIT

 

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. Class size is limited to 20 with an additional fee of $10Friday, March 1.

 

CLASS 1002 – CREAMY CHOCOLATE PECAN CARAMEL TURTLES

 

Yummy! For over twenty years, GEOF FOUNTAIN has been fine-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 get to take some home with you. If you love to make homemade candy or just have a sweet tooth, this class is a must! Class size is limited to 20Friday, Feb 22.

 

CLASS 1003 – SALT BOX CAFE

 

Salt Box Cafe owners RANDOLPH and AMANDA SPRINKLE have over thirty-five years of experience on the restaurant scene. They opened their popular dining spot on Colington Road almost five 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 a marvelous evening of fresh and innovative dishes. Class size is limited to 20 with an additional fee of $10. Tuesday, Feb 5.

 

CLASS 1004 – HOME BREWING

 

Over 1.2 million people in the US brew their own beer at home. This introductory course covers the steps needed to make your first home brewed beer. TOM WELCH has been an avid home brewer for over 25 years, winning medals in both regional and national competitions. In 2013 he helped establish the OBX Homebrewers Club. With the assistance of some of his fellow Club members, Tom will demonstrate how a beginner's homebrew kit is used and discuss how beer-making ingredients work together. Class size is limited to 15 with an additional fee of $5Wednesday, Feb 13.

 

CLASS 1005 – ARTISIAN BREAD MAKING

 

Who doesn't love homemade bread? A retired clergyman who loves cooking, AL DOUGLASS has been making bread since Ronald Reagan was governor of California.  ANNE WICKSTROM formerly taught cooking classes for Williams-Sonoma in NYC and shares the same passion. They'll give you hands-on instruction in making Artisan Bread using preferments (a fermentation starter) and levain (a sour dough starter). Once it’s baked, you’ll discover that crazy paradise in “a loaf of bread, a jug of wine, and thou.” Participants will be offered a starter of levain to take home.  Class size is limited to 20Thursday, Feb 14.

 

CLASS 1006 – A TASTE OF ASIA

 

Get your chopsticks ready; you're in for a treat! CAROLE and GARY KIMMEL developed their love of Asian cooking more than 40 years ago and their interest grew as they traveled to various Asian countries. Their After Dark classes are always quick sellouts and they've also taught classes at Stonewall Kitchen's Cooking School in Maine. This class will feature several dishes including a starter, entrees, and dessert. Since some dishes may include allergens such as peanuts or garlic, each participant will need to determine if consuming them would be problematic. Open to any skill level, the class size is limited to 15 participants with an additional fee of $15Friday, Feb 15.

 

CLASS 1007 – EASY ASIAN, HANDS ON

 

A chance to cook right alongside the chefs!  CAROLE and GARY KIMMEL will share their passion for Asian cooking as class participants assist in preparing dishes that can be easily incorporated into their own home cooking experience.  Since some dishes may include allergens such as peanuts or garlic, potential students will need to determine if consuming them would be problematic.  Attendees are encouraged to bring a cutting board and a good knife to use in class. Class size is limited to 10, with an additional fee of $15Friday, Feb 8.

 

CLASS 1008 – ONCE IN A BLUE MOON THAI LETTUCE WRAPS

 

Join NATE ROBINSON, Executive Chef and Kitchen Manager of the popular Blue Moon Beach Grill in Nags Head, as he demonstrates the preparation of delicious Thai lettuce wraps.  A native of Hatteras Island, he’s been cooking since the age of 12 and has a Culinary Arts degree from Johnson and Wales University.  Add something deliciously different to your home repertoire!  Class size is limited to 20 with an additional fee of $10Monday, Jan 28.

 

CLASS 1009 – NEW ENGLAND CLAM CHOWDER

 

Sous Chef JAMIE PAULS has spent more than 20 years honing his skills and penchant for classic American and Southern dishes.  After spending time in such varied roles as catering chef, carpenter, and snowboard instructor, for the last three years he’s been Sous Chef at Blue Water Grill and Raw Bar in Manteo.  In this class, he’ll share how to cook up his New England Clam Chowder, which has become a big customer favorite at the restaurant.  Class size is limited to 20 with an additional fee of $10Wednesday, Jan 30.

 

CLASS 1010 – APPRECIATING CHAMPAGNE AND SPARKLING WINE

 

SIMON KAUFMANN is Beverage Manager at The Blue Point and a Level 3 Sommelier – no small achievement!  In this course, he will focus on various sparkling wines – how they are produced, as well as regional differences found around the world.  You’ll want to have a full dinner before this course, so you’re ready for some special tasting.  Bet your nose is already tingling in anticipation of the bubbly!  Class size is limited to 18, with an additional fee of $10. Wednesday, Feb 6.

CLASS 1011 – 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.  Class size is limited to 20 with an additional fee of $10Tuesday, Feb 12.

 

CLASS 1012 – CHOCOLATE OYSTERS

 

Oh, my goodness, what a fascinating dessert! You'll experience a leap into chocolate loveliness with individual servings and perfect presentation. Gifted cook and baker ETTA LANUTI, who studied at the Peter Kumpf Cooking School in NYC, will show you how to be the envy of dessert cooks everywhere when you offer up these yummies as a treat.  There just might be some finger licking in this class!  Class size is limited to 20Thursday, Feb 28.

 

CLASS 1013 – CEVICHE

 

Come learn the process behind the centuries old technique of preparing ceviche, a dish marinating fresh fish in lime juice. Chef MATT PAYNE of Bad Bean Baja Grill will share his own fresh, healthy and delicious spin on it. With over 20 years of experience, he is a Culinary Institute of America graduate and has been Executive Chef at Bad Bean since 2010. Matt's kudos include First Place finishes at Taste of the Beach, the March of Dimes Chefs Auction, and the Outer Banks Shrimp Cookoff.  Class size is limited to 20Wednesday, Feb 20.

 

CLASS 1014 – EASTER BREAD

 

A lovely Italian tradition formed in the shape of a wreath, this sweet citrus delight has colored eggs baked into its doughy folds. Here's another opportunity to take advantage of the baking expertise of our own ETTA LANUTI, whose gifted abilities in the kitchen have reached far beyond our Outer Banks shores. Class size is limited to 20.  Wednesday, Feb 27.

 

CLASS 1015 – PASTALICIOUS

 

The title alone should make your mouth water! You'll love Chef JOEY RUSSO's demonstration of the origination and making of pasta. As owner and executive chef of Russo's Bistro in Kitty Hawk, Joey has been cooking all his life and says he's still learning. He loves using recipes and techniques from his grandmother's kitchen and will treat you to a pasta dish with marinara and meatballs. Class size is limited to 20 with an additional fee of $5. Monday, Feb 18.

 

CLASS 1016 – THE  “CURE”

 

No silly, not a cure for illness, but a “cure” that brings

culinary happiness! How about taking a vicarious trip to Scandinavia? You’ll learn to make gravlox, a dish from that region featuring salmon, liberally covered with a mixture of salt and sugar, then left to cure for several days. Chef JOEY RUSSO will demonstrate how to make this delectable dish using Scottish salmon. Class size is limited to 20 with an additional $5 fee.  Tuesday, Feb 26.

 

CLASS 1017 – SOUPS AND STOCKS

 

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 soups and stocks, something to remember and savor during the chilly winter nights. Be ready for some serious comfort foods!  Class size limited to 20.  Thursday, Jan 31.

 

CLASS  1018 – GREEK MEZE

 

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 the lively and delicious concept of Greek Meze (finger foods). Mediterranean cultures are saturated with traditions of small plates and complementary drinks, with spirited interactions likely to ensue. With a lifetime of experience loving people through food, Kiki will teach you to be a superb hostess and what to cook for the Meze table. Imagine spanakopita, stuffed grape leaves, and meatballs alongside dips of eggplant, chickpea and roe being demonstrated and devoured – Opa! Let the festivities begin.  Class size is limited to 20, with an additional fee of $5Monday, Feb 11.

 

CLASS 1019 – 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 finger foods, pairing various items with tasty beverages. Class size is limited to 20 with an additional fee of $10Monday, Feb 4.

 

CLASS 1020 – KILL DEVIL GRILL

 

Since 2002, BILL TUCKER has been providing outstanding lunches and dinners as the owner/operator of the extremely popular Kill Devil Grill. After demonstrating his version of Gumbo his first year at After Dark and his Sous Vide cooking technique last year, he’s sure to offer yet another delightful culinary surprise.  Anyone who’s had the pleasure of dining at his restaurant knows his choice will be tastefully prepared and richly flavorful. Don't miss it! Class size is limited to 20 with an additional fee of $10Tuesday, Feb 19.

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All Saints Episcopal Church, 40 Pintail Lane Southern Shores, NC 27949 allsaintsobx@gmail.com 252-261-6674