After Dark @ All Saints in 2018 Thanks to everyone who participated !!! With your support we raised over $ 21,000 for Outer Banks Charities
After Dark @ All Saints in 2018 Thanks to everyone who participated !!! With your support we raised over $ 21,000for Outer Banks Charities  

            Cooking

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

 

CLASS 900 – SPANAKOPITA
Last year this former restaurateur, grandmother, and mother of two Outer Banks restaurant owners taught the preparation of traditional Avoglemono to participants in her class. Students were treated to a rich experience and mouthwatering soup. Now “KIKI” KIOUSIS is back with daughter-in-law DAWN KIOUSIS to offer instruction in preparing Spanakopita, Greek spinach pie. You will enjoy this delicious dish almost as much as the charm Kiki and Dawn bring to the kitchen. Class size is limited to 20 with an additional fee of $5. Monday, Jan 29

 

CLASS 901 – BLUE MOON - CLASS FILLED
You will not want to miss this Once in a Blue Moon experience! Join NATE ROBINSON, Executive Chef and Kitchen Manager of the laid back and very popular Blue Moon Beach Grill in Nags Head for his first After Dark cooking class. Nate is a Hatteras Island native who has been cooking since he was 12 years old. He received his Culinary Arts degree from Johnson and Wales University and has been at the Blue Moon since 2012. If you've eaten there, you don't want to miss this! Class size is limited to 20 with an additional fee of $10. Tuesday, Jan 30.


CLASS 902– CHOCOLATE! CHOCOLATE! CHOCOLATE! - CLASS FILLED
Join gifted cook and baker ETTA LANUTI to learn how to make three chocolate desserts that taste wonderful for parties, picnics and snacks. She studied at the Peter Kumf School in NYC before relocating to the Outer Banks. If you have tried her bread pudding or her sinfully delicious Italian buttercream meringues, you know the chocolate creations will be mouth-watering! Space is limited to 10 with an additional fee of $3. Wednesday, Jan 31.


CLASS 903 – EASY HOSPITALITY: MEN ONLY
If you consider yourself a Foodie or enjoy exploring cooking, join JIM BICKFORD, an amateur chef trained by professionals, for his exciting return to the After Dark kitchen. Jim’s guidelines are simplicity and flavor. For this MEN ONLY class, a “foodie and his pan” will demonstrate techniques and prepare your dinner. The menu consists of gravlax, braised chicken thighs, potatoes, Caesar salad, and a
southern dessert. A dinner party for 8 should be easy to prepare once you’ve enjoyed this class! Class size is limited to 8. Friday, Feb 2.


CLASS 904 – GROOVY FINGER FOODS & ENTERTAINING BITES - CLASS FILLED
ANGEL DOEBLER has a long history of restaurant work, from the back to the front of the house and in many diverse settings. Her Outer Banks experience includes time at Ocean Boulevard and she is presently on the management team at Coastal Cravings in Duck. Join Chef Angel and various styles of appetizers and finger foods as well as how to pair various items with tasty beverages. Class size is limited to 16 with an additional fee of $10. Monday, Feb 5.

 

 

CLASS 905 – FAUX GOURMET
Feeling ready to throw a dinner party? Yes, but you have a dilemma… what to serve that won’t consume you (pun intended!) or overtax your cooking skills. Join the Faux Gourmet team from Norfolk, VA, CATHY THADDEN and RENEE HAMMOND as they return to After Dark and serve up some faux-bulous dishes that are easy - they just look hard! These tasty recipes have been collected and savored from California to Virginia. You will leave class with a full stomach and lots of ideas for hosting your own delectable dinner party. And of course there will be a special cocktail to sample. Class size is limited to 20 with an additional fee of $15. Thursday, Feb 1

 


CLASS 906 – EVERYTHING SHELLFISH - CLASS FILLED
Here’s your chance to enjoy a wonderful evening in the kitchen with SCOTT FOSTER, Executive Chef and co-owner of Coastal Provisions in Southern Shores, as well as Coastal Cravings and Coastal Cantina in
Duck. A Johnson & Wales Culinary Arts graduate, Scott will give students a view of kitchen fun as his creations for this evening focus on shellfish. If you have been fortunate to join Scott in previous After Dark classes, you already know that you will be in for a treat! Class size is limited to 20 with an additional fee of $20. Monday, Feb 12.

 


CLASS 907 - WOK ‘N WINE NOTE: 6PM START TIME - CLASS FILLED
Wok ‘N Wine returns bringing together the culinary talents of Carole and Gary Kimmel with Craig Baker’s expertise in wines and wine pairing. The Kimmels will share over 40 years of experience in cooking and teaching Asian cuisine, touching on the varied tastes of different Asian countries. Craig will share his 31 years of experience in the wine industry and which wines pair well with Asian flavors. After working with and being mentored by some of the legendary US Importers, the Craig Baker Selection portfolio was created in 2015 in partnership with Misa Imports, the largest importer of Bordeaux wines in the US. A Craig Baker Selection wine signifies that they have been personally sourced from small family estates by Craig. These are artisanal wines that represent outstanding quality and authenticity. Some of the dishes will include ingredients that can be allergens. Come prepared for a wonderful tasting experience. Class size is limited to 20 with an additional fee of $15. Friday, Feb 16.

 

 

CLASS 908 – SALT BOX CAFE - CLASS FILLED
Salt Box Café Chef/Owners RANDOLPH and AMANDA SPRINKLE have over 35 years of experience on the restaurant scene, seven of which have been on the OBX. They opened this popular restaurant on Colington Road almost four years ago and continue to be extremely popular. Their background includes the prestigious Culinary Institute of America in Hyde Park, NY, and restaurant experience in New Orleans, Pittsburgh, and South America. Join them as they draw on this broad experience and offer a marvelous evening preparing contemporary fresh and innovative dishes. Class size is limited to 20. Monday, Feb 19.

 


CLASS 909 – MORE FLAVORFIL HEALTHY EATING
In addition to operating the retail side of The Spice and Tea Exchange in Duck, TERRY BELL and MEGAN BELL also offer cooking demos and classes, tastings, and Chef Series dinners. These are often built around a theme. So often, low fat, low carb, low sugar, low salt equates to low taste. It doesn't have to be that way! This course will teach participants how to amp-up flavor while eating healthfully. Three delicious dishes will be featured which will surely keep you on track with your healthy eating goals. Class size is limited to 16 with an additional fee of $10. Tuesday, Feb 20.

 

 

CLASS 910 – KILL DEVIL GRILL - CLASS FILLED
Since 2002, BILL TUCKER has been providing outstanding lunches and dinners as the owner/operator of the extremely popular Kill Devil Grill. Last year, he offered his version of “Gumbo”. After Dark is excited to have him return for this year’s program and we look forward to this year’s selection. If you have had the pleasure of eating a meal at his restaurant, you know the food will be tastefully prepared and richly flavorful. Don’t miss this event! Class size is limited to 20 with an additional fee of $10. Thursday, Feb 22.

 


CLASS 911 – BAD BEAN SALSAS & DIPS
Enjoy the kitchen creativity of Executive Chef MATT PAYNE as he prepares a variety of salsas, from raw to cooked, from the Beach’s Salsa Masters! A graduate of the Culinary Institute of America, Matt has been cooking professionally for over 18 years and was previously honored with Best in Show, Chef’s Choice award at Taste of the Beach. Students will learn how salsas and dips are prepared, and then savor its taste with flavorful accompaniments. Space is limited to 20. Monday, Feb 26.

 

CLASS 912 – RAVIOLI - CLASS FILLED
Owner and executive chef JOEY RUSSO of Russo’s Bistro in Kitty Hawk says he’s been cooking all his life and is still learning. He describes his cooking style as deliciously old school and brings recipes and techniques from his grandmother’s house. You will want to join Joey for his debut After Dark evening as he prepares his old school style ravioli! Space is limited to 15. Tuesday, Feb 27.


CLASS 913 – CHICKEN TAMALES with SALSA MOLE
Join Agave Roja’s Chef/Owner for another Mexican styled feast. In past After Dark offerings he has prepared Adobo-marinated Spare Ribs, and Chile Con Carne in the style of Oaxaca. In this class, JOHN MARMANN promises students an exceptional meal Grilled Chicken Tamales with Salsa Mole and Tomatillo. Chef John has over 20 years of experience in a wide variety of locales, including St John’s USVI, Scottsdale, AZ, and New York City. Class size is limited to 20 students with an additional fee of $10. Thursday, Mar 1.

 

CLASS 914 – AN ITALIAN FAMILY DINNER - CLASS FILLED
RICHARD BRUCE, co-owner of Pigman’s Bar-B-Que in Kill Devil Hills, is a longtime supporter of non-profits on the Outer Banks and currently serves as President of the Beach Food Pantry. While you might expect him to offer a cooking class paralleling his restaurant’s identity, you are in for a surprise! He will be offering a reprise of his very successful Italian Family Dinner from last year. Mamma Mia - you will love the experience and the flavors! Space is limited to 20 students with an additional fee of $10. Friday, Mar 2.

 


CLASS 915– ANTIPASTA, WITH DINNER - CLASS FILLED
In addition to witnessing the Italian secret to life in An Italian Family Dinner, RICHARD BRUCE, and his family are offering a second course this year so that all students will get a second Italian experience, something not easily obtained here. Richard will demonstrate how to make three delicious and simple appetizers that are “fresh off the boat” from his family’s background in the Campania region of Italy. The lesson will be followed by a fresh pasta dinner. Space is limited to 20 students with an additional fee of $10. Friday, Feb 23.

 

 

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