Upcoming Classes
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Pickle Making 101
Thursday, October 23, 2025, 5:30 PM to 7:30 PM
Making pickles at home is a fun way to extend the shelf life of your garden veggies, or just a fun culinary skill to have in your back pocket. Learn how to make a hot pourover vinegar pickles like dilly beans. How to infuse vinegar to use in salad dressings or as a garnish. Finally, how to make a brined fermented pickle like sauerkraut or Kimchi. Chef Marc Sheehan will walk you through the steps in pickle making. He will provide a demonstration on each kind of pickle, provide the ratios needed to make them at home, and answer any question you may have about the basics on pickle making.Class includes 1 complimentary drink and light snacks
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America’s First Cocktail, the Sazerac, and all that Jazz!
Thursday, November 13, 2025, 5:30 PM to 7:30 PM
Learn the history behind one of the first cocktails, The Sazerac. It is a true American creation that embodies the early cultural melting pot that was 19th century New Orleans. Learn about the Sazerac;s history and evolution from its humble roots at Peychaud’s Pharmacy to modern status as a mainstay on cocktail lists around the world from our General Manager Brian Kuhlen. Is it a whiskey cocktail or a brandy cocktail? Is it hard to make at home? Brian will answer all of your questions and give you a background on the history of American Cocktails.
Class includes complimentary brandy sazerac, rye sazerac, and house made gumbo
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This is how we Cinn-a-roll (A parent and child class)
Sunday, December 14, 2025, 2:30 PM to 4:30 PM
Learn how to make Cinnamon Rolls with your best sous. Chef Marc Sheehan will walk you through how to make cinnamon rolls from start to finish. He will demonstrate how to make dough (the trickiest part) and provide recipes for the dough, filling, and glaze to take home. Guests will get to roll out their dough, add the filling, roll the dough, and cut them with help from our team to make sure you bring home perfect cinnamon rolls to bake and enjoy!
Class includes 1 complimentary drink per attandee and light snacks
