After Dark @ All Saints for 2020 Now Completed Thanks So Much for Your Participation and Support SEE YOU IN 2021
After Dark @ All Saints for 2020 Now CompletedThanks So Much for YourParticipation and SupportSEE YOU IN 2021

                     Cooking

NOTE NEW CLASS TIME:

ALL CLASSES BEGIN AT 

6:30 PM

 

 

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.

 

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