These workshops offer an opportunity to test out and develop new skills and techniques in hands-on cooking classes at the Winthrop Rockefeller Institute. Classes are offered on a variety of topics. Space is limited; advance registration is required.
When? Saturdays from 10 a.m. to 3 p.m.
Where? Classes are held in the fun and functional culinary classroom and laboratory at Winthrop Rockefeller Institute atop Petit Jean Mountain.
Pricing? Cost is $80 per participant per class.
What To Expect
Due to the hands-on nature of the classes, participants are asked to come dressed comfortably with closed-toe shoes and limited jewelry. Over the course of the class, participants can expect some demonstration and discussion, but the majority of time is to be spent working in groups of two or three to prepare several different dishes. Participants who want to take home some of their creations for friends and families to try are encouraged to bring containers with them.
Space is limited to 18 participants in each session, and participation requires advance registration. See Cancellation Policy below.
Break out of the ordinary date night routine with the Table for Two culinary classes. Executive Chef Robert Hall will demonstrate how to cook the night’s entrée while you and your significant other enjoy a freshly prepared appetizer. After the demonstration, you will step up to the stove together and practice your new skills under Chef Hall’s guidance. Your newly created entrée will be enjoyed at a candlelit table for two followed by a decadent dessert from the WRI kitchen.
The classes start at 5 pm on the dates below and include overnight lodging and a continental breakfast, making this experience a complete mountain getaway for only $200 per couple.
November 15 - Stove Top Smoked Pork Tenderloin
December 13 - Seared Duck Breast with Cherry Sauce
January 17 - Surf & Turf
January 31 - Coconut-Macadamia Chicken
February 14 - Filet Au Poivre
March 21 - Blackened Catfish
April 4 - Honey Mustard Pork Tenderloin
May 16 - Chicken Supreme with Beurre Blanc
June 6 - "Dinner By the Lake" Campfire Cuisine
June 20 - Tortellini with Shrimp in Lobster Sauce
July 18 - Traditional Beef Wellington
August 1 - Fish in Puff Pastry
September 5 - Steakhouse Beef Ribeye
October 3 - Chicken Saltimboca
October 17 - Rosemary-Pomegranate Pork Tenderloin
November 7 - Polynesian Prime Rib
December 5 - Braised Chicken Involtini
Without the building blocks of good instruction, cooking can seem like a daunting task. If you're unsure of boiling water, or if you know your way around a kitchen but want to make sure you've got all the basics covered, these classes will give you the confidence to step into your kitchen with whisks held high. Executive Chef Robert Hall will lead these demonstration-only classes that will cover a variety of topics over a 13-week period (with 12 classes - taking one week off for Spring Break).
All Basic Training: Cooking classes will be held from 10 a.m. to noon on Wednesdays on the dates below. Pricing is $15 per class, or buy a package of all 12 classes for $150. Advance registration is required.
January 15 - Knife Skill and Cooking Methods
January 22 - Stocks and Soups
January 29 - Sauces
February 5 - Salad and Dressings
February 12 - Poultry
February 19 - Meat
February 26 - Seafood
March 5 - Pasta
March 12 - Curries, Stir Fries and Asian Noodles
March 19 - Rice, Grans and Beans
April 2 - Potatoes
April 9 - Vegetables
Baking is an art unto itself. On the heels of our cooking class, Basic Training: Baking contains more demonstration-only classes that will help participants tackle cakes, cookies, pies, breads and much more.
Basic Training: Baking will be held from 10 a.m. to noon Wednesdays on the dates listed below. Pricing is $15 per class, or buy a package of all 10 classes for $120. Advance registration is required.
April 30 - Baking Basics
May 7 - Quick Breads
May 14 - Biscuits, Muffins and Scones
May 21 - Pies, Tarts and Cheesecakes
May 28 - Cakes
June 4 - Cupcakes
June 11 - Yeast Breads
June 18 - Yeast Rolls
June 25 - Cookies, Bars and Brownies
July 2 - Custards, Semifreddos and Ice Creams
Major credit cards and debit cards are accepted. To pay by check, please call 501-727-5435. A credit card number is required to hold your reservation until we receive your payment by check.
A 100% refund will be issued upon receipt of a written cancellation notice at least 28 days prior to the scheduled class. No refund can be offered for cancellations received less than 28 days before the class.
Additionally, if an individual registers for more than 2 classes in a 6-month time period, and they must cancel more than one class, they may only receive a maximum of a 50% refund on any courses beyond the first one canceled, regardless of when the individual cancels the class.
Please be aware that it may be necessary to cancel a class if it does not meet the minimum class size requirement by the registration deadline. The registration deadline is one week prior to each class. In this case, registrants will receive notification by e-mail and will be issued a full refund.
Need More Information?
For more information or to request a gift certificate, please contact Robert Hall at 501.727.6243 or send an e-mail.
For more insight into the Saturday Chef's Series experience, read the following articles: