As you would imagine, the kitchen classrooms are state-of-the-art with gleaming Viking appliances and every gadget known to man. Those appliances and gadgets are conveniently sold in the store.
There is no sitting around watching the instructor cook. Classes are small—eight to 12 people—and very hands-on. At times we were up to our elbows in flour, pounding veal for veal piccata, pulling together a cream sauce and rolling, chopping and sautéing to create wonderful meals.
Wine, beer, tea and soda flowed freely throughout the class. Then, the pay-off. We sat with our new friends and enjoyed the fruits of our labor.
I wouldn’t say either of us learned “how to cook” but we did pick up a few good tips. One of our instructors dropped words of wisdom in the sweetest Southern drawl you’ll ever hear, like, “If you’re going to eat both sides of the meat, season both sides.”
We had a blast and ate some wonderful food. But, as you have probably already guessed, the very, very best part was sharing it all with Dylan.
Want to go? Greenwood is just 412 miles from Springfield. If you don’t dilly-dally around, you can make it in 6 hours.