The Winthrop Rockefeller Institute - University of Arkansas System

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Culinary Programs

We offer Made From Scratch WorkshopsTable for Two, Basic Training: Cooking and Basic Training: Baking


Made From Scratch Workshops:

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.

 

 

 
 
2014 Classes:
 
April 26 – Pasta, Pasta, Pasta
Alan Dierks
Learn to make various types of pasta, starting with semolina pasta, potato gnocchi, and finishing up with risotto. Also learn how to make a simple bolognese, pesto and Alfredo sauces. Various cheese and salume tastings will be featured throughout the class as samplings. Fresh-churned gelato will also be offered, as well as tiramisu to take home.
 
May 10 – South of the Border
Robert Hall
Experience the exotic flavors of Central and South America.
 
June 14 – A Perfect Picnic
Robert Hall
What better way to spend an early summer day than with a picnic? Your family and friends will be impressed with the way you stock your picnic basket after this class.
 
July 12 – Understanding Gluten
Robert Hall
An increasing number of people are choosing, for health reasons, to make their diets gluten-free. That doesn't mean their diet has to be flavor-free as well.
 
July 26 – Beating the Heat
Alan Dierks
This class will feature recipes to help you eat light and healthy during the summer months, including seafood salad, swordfish meatballs, whole roasted chicken, smoked duck breast and instruction on simple vinnaigrettes and how to utilize bones for stock.
 
August 23 – Tailgaiting Deconstructed
Robert Hall
Whether you root for the Hogs, Red Wolves, Bears, Reddies, Tigers or Wonder Boys, we'll give you the expertise to make your tailgaiting scene the place to be on game day.
 
September 13 – Perfecting Pizza
Robert Hall
Why order delivery when you can make your favorite pizza pie at home?
 
September 27 – Herbs and Spices of the World
Robert Hall
When it comes to seasoning, Americans usually sprinkle on a little salt and pepper and call it a day. But it's a great big world out there with lots of seasoning options. Chef Hall will take you on a trip around the globe via the spice rack.
 
November 22 – Holiday Party Foods
Robert Hall
A great party dish can make even a bland celebration memorable. So don your best holiday sweater (or worst, depending on your perspective) and learn how to become the toast of your holiday party.
 
 
 
 
 
 
 


Table for Two:

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.
 

2014 Classes:

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

 

 

 


Basic Training: Cooking

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 leads these demonstration-only classes that cover a variety of topics.

All Basic Training: Cooking classes will be held from 6-8 p.m. on Tuesdays and from 10 a.m. to noon on Wednesdays. Pricing is $15 per class. Advance registration is required. Our spring schedule is complete. Future dates for Basic Training: Cooking are yet to be determined.

 

 

 

 

Basic Training: Baking

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 6-8 p.m. on Tuesdays and from 10 a.m. to noon on 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.

 

 

2014 Classes:

April 29/30 - Baking Basics
May 6/7 - Quick Breads
May 13/14 - Biscuits, Muffins and Scones
May 20/21 - Pies, Tarts and Cheesecakes
May 27/28 - Cakes
June 3/4 - Cupcakes
June 10/11 - Yeast Breads
June 17/18 - Yeast Rolls
June 24/25 - Cookies, Bars and Brownies
July 1/2 - Custards, Semifreddos and Ice Creams

 

 

 

Payment Options

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.

Cancellation Policy

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 Culinary Kitchen, read the following articles:

Address & Directions

driving directions
  • Winthrop Rockefeller Institute
  • Petit Jean Mountain
  • 1 Rockefeller Drive
  • Morrilton, Arkansas 72110
  • 501-727-5435
  •  
  • Toll Free: 866-972-7778
  • Fax: 501-727-5417
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