Elevate weeknight entertaining with an upscale Southern menu that balances sweet, smoky, and tangy notes. Lean pork tenderloin is notoriously easy to dry out, making high-heat searing followed by a lacquer-like glaze reduction an essential skill. Join Chef Melissa Pelkey-Hass for a class celebrating regional Appalachian and Lowcountry flavors with modern culinary precision.

You will learn the secrets of searing and glazing tenderloins with pure Kentucky sorghum syrup, whipping sweet potatoes with browned butter to silky perfection, and massaging tender raw collards to create an invigorating, crisp slaw-style salad. You'll also master the laminated biscuit folds needed to bake soaring, flaky buttermilk shortcakes.

What's on the Menu:

Sorghum-Glazed Pork Tenderloin: Tender pork tenderloin seared golden and lacquered with a reduction of pure sorghum, Dijon mustard, and cider vinegar.

Whipped Sweet Potatoes with Browned Butter & Candied Pecans: Roasted sweet potatoes whipped with nutty browned butter and crowned with spiced candied pecans.

Tender Collard Salad with Apple Cider Vinaigrette & Pickled Onions: Young, tender collard ribbons massaged in a bright cider vinaigrette with quick-pickled red onions.

Flaky Buttermilk Biscuit Strawberry Shortcakes with Burnt Butter Cream: Tall, scratch-made buttermilk biscuits split and piled high with macerated berries and nutty burnt-butter whipped cream.

Sit down and toast to a sophisticated Southern dinner that captures the warmth, heritage, and unmatched hospitality of our region.

Wednesday, January 13, 2027 - 6:30 pm-9:30 pm

Prices listed per person.