FOOD

University School of Nashville Evening Food and Drink Classes Return with a Full Schedule | Bites







After several years of very limited schedules with more online and hybrid classes than face-to-face classes, Nashville University School came up with Plenty of classes related to eating and drinking as part of them evening class programApparently, these classes are really desperate to come back. Because many of them are already sold out before I can outline your options each year.

I must start with my annual disclaimer of being a proud USN alumnus and member of the school’s board of directors. So you know you’ll be attending these classes to help raise funds to support her K-12 at her alma mater. Needed scholarship donations. Most importantly, these classes are all taught by talented volunteers, and many are hosted in gorgeous homes with amazing kitchens, so they’re worth attending just to steal design ideas. Yes. Courses are scheduled from late January to mid-March, so we hope you can find something that fits your calendar.

On the culinary front, the first class available will be on Wednesday, February 1st with chef Charles Hunter III. salted table present his view Comfort food 101Charles has been featured on the Magnolia Network and I have taken some of his enjoyable classes over the years. He’s Cream He’s Biscuits, Chicken and Gravy, Herbs He’s Beans and Garlic He’s Toast, Iced London Fog and One Bowl I can prove that

Skyler Bush is edible nashville He taught two classes this year.Initially southern cuisine On Saturday, February 4th, we’ll focus on recipes for how to make flaky biscuits, the latest collard greens, fried chicken + gravy, and pepper vinegar at private homes. His second class will be on Saturday, February 18th. cajun food Etouffee, dirty rice, braised okra and tomatoes, and shrimp cake recipes. And don’t forget to eat what you learned at the end of the night!

Kevin Jackson is the pizzaiolo of Home Team Pizza, a takeout operation in Sylvan Park.he shares his pizza skills with his students Home team pizza making pizza We will be holding a class at Citizen Kitchen on Monday, February 6th. Learn how to make the proper dough, form dough balls, roll the crust, apply sauces and customize with your favorite toppings.he also Classes resume next Monday, February 13th.

Don’t miss Mardi Gras without learning how to bake and decorate your own king cake from beloved baker Sam Tucker. Village Bakery and ProvisionsOn Saturday, February 11th, Tucker mardi gras king cake class at his Thompson Lane location. He explains the history and traditions behind the pastries, a Carnival staple, and, as a bonus: comes with a dessert for his Super Bowl party the next day!

If you’re concerned about how much packaging and food waste home cooking includes, see Patrick Overton’s Dry Guys Pantry Supply We address these issues with a class called low waste plant based cooking Wednesday, February 15th. Guide students through a winter-inspired menu of sweet potato and chickpea stew with vegan sour cream, cranberry cornbread biscuits, and cinnamon brown sugar vanilla bread pudding for dessert.

Current Iron Fork Champion Hrant Arakelian Lyra Team up with Mushroom King David Wells Henosis of a class called Growing and cooking mushrooms at home Along with homemade tips, students will have a menu of shawarma-flavoured mushroom sokkas, a chickpea flour-based cake, and a spicy chowgu sauce to go with it. You can also take the shawarma spices home and cook them all over again.

In terms of drinks, Miels Seema Prasad teaches French wine 101 Take a class at her restaurant on Sunday, January 22nd. Taste the wines of France’s major wine regions and go home well-informed.

On Wednesday, February 8th, Tennessee Brew Works with title Meet the Brewers — The Story Behind Nashville’s Craft Beer BoomChristian Spears from Tennessee Brew Works, Joel Strickrod from Barrique Brewing & Blending, Ryan McKay from Living Waters Brewing, Kevin Antoon from Southern Grist, Anthony Davis from East Nashville Beer Works, and Adler Lentz from Smith & Lentz Brewing. Share their stories, offer beer samples and snacks from his TBW kitchen. It should be a fun time, so please join us!

If that’s not enough beer and knowledge for you, Steve Wright’s Jackalope Brewing Company The next night, Thursday night, February 9th, he opens his brewery for a class called Brew-U. As the brewery’s president and director of operations, Steve is the ideal person to teach them about brewing in a commercial environment. Grain-to-glass tours, including a behind-the-scenes tour of Jackalope, give you an insider’s perspective on the science, creativity, logistics, and hard work it takes to put beer in a glass. You can also taste a lot of their beer!

Wednesday, March 1, wine expert Philip Patty subbino teach a class at Rioja wine, the region of Spain that produces many of my favorite bottles. Enjoy an educational evening of tasting and learning around the table in a private home.

Classes fill up quickly.

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