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Courses

(CUL10126) WINES THAT SPARKLE

Learn about the history of Champagne and other sparkling wines from around the world. Along with tasting these wines, learn how they are made, where their amazing aromatics and flavors come from and what makes them sparkle!

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL10226) WINE AND CHEESE IF YOU PLEASE

Discover why the wine in your glass tastes the way it does by learning about the grapes used to make the wines, where and how they are grown and the aromas/flavors they give the wine. Sample cheeses from around the world and why certain types of cheeses pair well with certain styles of wine.

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL10326) RUGELACH-HOLIDAY EASTERN BAKING

Ronnie and Randy learned at their grandmothers' and mothers' sides to bake delicious Eastern European styles of strudel and rugelach. This is an interactive class where you will bring some of your own ingredients and learn how to bake these delicious bakeries! ee the on-line description for details.

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL10426) BREAD MAKING- BASICS AND BEYOND

This course introduces students to grain-based baking, progressing from simple quick breads to more complex multi-grain loaves. Participants will sample creations while exploring both the art and science behind bread making.

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL10526) HOLIDAY SIDES - MEDITERRANEAN STYLE

Explore the vibrant flavors of the Mediterranean with a collection of holiday-inspired side dishes that are healthy and festive. This course highlights fresh ingredients, simple techniques, and bold seasonings.

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL10626) PUTTANESCA PASTA-A TRIBUTE TO THE LADIES OF THE EVENING

Puttanesca pasta has several competing origin stories-whether it began in Rome or Naples, in a home kitchen, a restaurant, or even a bordello-but its history remains deliciously debated. What most people agree on is that the name references the Ladies of the Evening and that, when properly prepared, Puttanesca pasta is absolutely irresistible.

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL300) FOODSEUM - DISCOVER, TASTE AND EXPLORE OYSTERS

This two-hour informative session is led by notable chefs, who will share their unique perspective on the oysters of the Coosaw River and offer an inside look at Lowcountry mariculture. The program includes a presentation, a cooking demonstration, tasting samples, and access to the Foodseum museum.

This course is not open for registrations.
Registration opens on Tuesday, May 12, 2026 at 10:00 a.m.

(CUL301) LOWCOUNTRY SHRIMP & SMOKED GOUDA GRITS Prepared By Hogshead Kitchen

Everyone in the South has their take on Shrimp & Grits. Chef will instruct on his style that he does for his menu item at the famous Hogshead Kitchen & Wine Bar. Instruction will include preparation of three key components-come and see what they are.

Monday, July 20, 2026, Hilton Head Island campus