After Dark @ All Saints in 2017 After Dark 2017 has been completed Thanks for your participation!!! Watch for After Dark 2018 !!
After Dark @ All Saints in 2017 After Dark 2017 has been completedThanks for your participation!!!Watch for After Dark 2018 !!    

Cooking

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

 

 

CLASS FILLED  CLASS 800 – 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, RENEE HAMMOND and CATHY THADDEN, 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 $15 fee for supplies. Thursday, Feb 2

 

COURSE FILLED  CLASS 801 – ROADSIDE RECIPE REVEAL

 

ASHLEY COPELAND has owned the Roadside Bar and Grill since it opened in 1995.  Located in the oldest house in Duck, the restaurant has been serving great southern food and offering good times for vacationers and locals for over two decades.  In past years, Ashley and Head Chef JOE LEBLANC have offered students their secrets for Roadside’s famous Clam Chowder and their great Shrimp and Grits.  Join this class to see what the dynamic duo will cook up this year.  You won’t be disappointed – guaranteed!  Class size will be limited to 15 with an additional fee of $10 for suppliesMonday, Feb 6

 

CLASS FILLED  CLASS 802 – PACIFIC PARADISE

 

JEFF and CRAIG READMAN, owners and chefs at Eastside Restaurant at Scarborough Lane in Duck, welcome you to a Pacific Rim cuisine themed feast.  The brothers will focus on fresh, regional ingredients and put a West Coast/Asian spin on them. Relatively new to the OBX restaurant scene, they bring along plenty of knowledge and experience from their time spent in Hawaii and on the West Coast. Sign up for a delicious taste of their flavorful fusion, unique to the Eastside palate. Class size is limited to 20 with an additional fee of $10 for supplies. Friday, Feb 10

 

COURSE FILLED   CLASS 803 – SALT BOX CAFE

Salt Box Café Chef/Owners RANDOLPH and AMANDA SPRINKLE have over 35 years of experience on the restaurant scene, six of which have been on the OBX. They opened this popular restaurant on Colington Road almost three years ago. 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.  Wednesday, Feb 8 

 

CLASS FILLED  CLASS 804 – A HANDS-ON ASIAN EXPERIENCE                  

NOTE: 6:00pm START

 

CAROLE and GARY KIMMEL will guide you through an evening of cooking techniques common to Asian cuisine.  For over 40 years, they have explored the different food styles and ingredients of Asia, from China to Korea to Thailand and beyond.  They love experimenting at home, have given special dinners to small groups, and have taught classes for years, including at the Stonewall Kitchens in Maine in 2015 and 2016, where they brought a New England flair to some of their Asian dishes.  This class will allow you to put your skills to the test and experience firsthand the tools and techniques that go into many Asian dishes. Since some of the recipes include ingredients (e.g., peanuts, garlic) that can be allergens, potential participants need to determine if that presents a problem for them.  The class is open to any skill level, including beginners. Participants are encouraged to bring their own cutting board and a good knife.  Class size limited to 10 with an additional fee of $15Wednesday, Feb 22

 

CLASS FILLED  Class 805 – TASTEFULLY FIT

WES STEPP, owner and Executive Chef of the Red Sky restaurant in Duck for over 15 years, believes 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 and learn from this experienced Outer Banks restaurateur how to create gourmet food in a healthy style.  Space is limited to 20 with an additional fee of $10Friday, Feb 24

 

CLASS FILLED  Class 806 – A TASTE OF ASIA                                 NOTE: 6:00pm START

 

CAROLE and GARY KIMMEL offer this second Asian-inspired cooking class. For over 40 years, they have explored the different food styles and ingredients of Asia, from China to Korea to Thailand and beyond.  They love experimenting at home, have given special dinners to small groups, and have taught classes for many years, including recent sessions at Maine’s Stonewall Kitchen. This class will include demonstrations of several dishes, including appetizers, entrees and dessert.  You’ll be testing your skills at using chop sticks! Some dishes will include ingredients (e.g., peanuts, garlic) that can be allergens, so participants will have to determine if that is too risky for them. The class is open to any skill level. Class size is limited to 15, with an additional fee of $15. Wednesday, Feb 15 

 

CLASS 807 – OAXACAN SPARE RIBS

 

Join Agave Roja’s Chef/Owner for another Mexican styled feast. In past After Dark offerings he has prepared Red Mole and Chile Con Carne in the style of Oaxaca.  In this class, JOHN MARMANN promises students an exceptional meal of slow roasted, adobo-marinated spare ribs, with citrus slaw and chimichurri. 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. Tuesday, Feb 21

 

COURSE FILLED  CLASS 808 – SCALLOPS

 

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 he reprises a dish featured on Guy Fieri’s popular Food TV show, Diners, Drive-ins, & Dives. Any skill level will benefit from this class. Come hungry! Class size is limited to 20 with an additional fee of $10.  Thursday, Feb 16

 

COURSE FILLED  CLASS 809 – MEAT ON THE SIDE

 

With current health trends and often environmental concerns in mind, many people are choosing to eat less meat and a more plant based diet.  Join ANGEL DOEBLER to explore some great recipe staples and key cooking techniques to become a more plant-based eater. Expect to enjoy wine while participating in cooking your dinner. Chef Angel 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. Class size is limited to 14 with an additional fee of $10. Monday, Feb 13

 

CLASS FILLED  CLASS 810 – ITALIAN MERINGUE BUTTERCREAM

 

A quart of cream, a little sugar, a dozen eggs, and two pounds of butter – it has to be good! Using simple ingredients and her magical talents, ETTA LANUTI will teach how to make Meringue Buttercream, the queen of frostings, as well as Crème Brule.  This gifted cook is an experienced baker at Coastal Provisions in Southern Shores where she turns out rolls, breads, desserts, pastries, and all manner of other goodies.  (You should try her bread pudding!)  She studied at the Peter Kumf School in NYC before relocating to the Outer Banks. Each participant should bring six unfrosted cupcakes, to be transformed into a taste of heaven!  Space is limited to 10 with an additional fee of $5. Monday, Feb 20

 

CLASS 811 – AVGOLEMONO

Last year this former restaurateur, grandmother, and mother of two Outer Banks restaurant owners taught the preparation of traditional Moussaka to participants in her class.  Students were treated to a rich experience and mouthwatering baking results!  Now “KIKI” KIOUSIS is back to offer instruction in preparing Avgolemono, a classic Greek soup made with eggs, lemons, and chicken. You will enjoy this delicious dish almost as much as the charm Kiki brings to the kitchen.  Class size is limited to 15 with an additional fee of $10.  Tuesday, Feb 14

 

CLASS 812 – PORK BELLY TACOS

Enjoy the kitchen creativity of Executive Chef MATT PAYNE as he prepares the Bad Bean Baja Grill’s Pork Belly Taco!  A graduate of the Culinary Institute of America, Matt has been cooking professionally for over 18 years and has been honored with Best in Show, Chef’s Choice award at Taste of the Beach. Students will learn how this popular pork cut is prepared, and then savor its taste with flavorful accompaniments. Space is limited to 20 with an additional fee of $5.  Friday, Feb 3

 

CLASS 813 – BISQUE BY METROPOLIS

 

If you were lucky enough last year to taste the Risotto, then you’ll want to return and enjoy Metropolis’ Roasted Garlic and Mushroom Bisque. Join MARK ANTHONY on his third adventure with After Dark. Mark previously owned Nicoletta's Italian Restaurant in Corolla and has now been co-owner and executive chef of Metropolis for the past nine years. The class will have home cooks creating restaurant quality soup to please any palate! Space is limited to 20 with an additional fee of $10. Tuesday, Feb 7

 

COURSE FILLED  CLASS 814 – AN ITALIAN FAMILY DINNER

 

RICHARD BRUCE, co-owner of Pigman’s Bar-B-Que in Kill Devil Hills, is a long time 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. Wednesday, Feb 1

 

CLASS 815 – CAJUN SAUSAGE BREAD

 

Are you ready to make a New Orleans treat with just the right touch of spiciness that can be served for breakfast, lunch or dinner? How about an appetizer that your family and friends will rave about? Here’s your chance. Parishioners who attend coffee hour after the 8:30 AM service at All Saints are familiar with this delicious offering – it’s always a big hit! You’ll learn what ingredients are used and how to put it all together. Join ARLINE ARNOLD for a fun and tasty evening in the kitchen. Class size is limited to 10 with an additional fee of $10.  Thursday, Feb 9

 

CLASS FILLED  CLASS 816 – A NIGHT IN VIETNAM                                      NOTE: CLASS TIME MARCH 31ST

 

You might be greeted with “Chào mừng!” when you enter Corolla’s Buddha’Licious. TODD BRYANT, Owner/Chef of this popular East Asian restaurant, has an International Studies degree from UNC and over 20 years of experience in restaurants. He has also been with Chili Peppers, Outer Banks Brewing Station, and Ocean Boulevard. His last two After Dark offerings were Burmese curry and Tikka Masala; this year, he will prepare an upscale version of a traditional Vietnamese dinner.  Space is limited to 20 students and there is an additional fee of $10 for supplies. Friday, Mar 31

 

CLASS FILLED  CLASS 817 – KILL DEVIL GRILL GUMBO

 

Since 2002, BILL TUCKER has been providing outstanding lunches and dinners as the owner/operator of the extremely popular Kill Devil Grill. After Dark is excited to have him in this year’s program, where he will offer his version of “Gumbo.” 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 23

 

 

Address

All Saints Episcopal Church
40 Pintail Trail
Kitty Hawk, NC  27949

 

Phone: 252-261-6674

 

Email: allsaintsobx@gmail.com


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