Cooking clases
Cajun Kitchen: Cooking classes with Louisiana native Donnie Bulliard, 6:30 p.m. daily except Monday at Signature Kitchens and Bath's appliance center, 1826 Belgrade Ave., West Ashley. $60, including food, wine. Reserve: www.thecajunkitchen.tv or 225-2939.
Charleston Cooks!: Demonstration and hands-on cooking classes, 194 East Bay St. Call 722-1212 or www.charlestoncooks.com for listings and to register.
Coastal cupboard: Participation and demonstration classes, 644-J Long Point Road, Belle Hall Shopping Center. Register at www.thecoastalcupboard.com.
Flavors of Fall with Five Loaves Cafe chef Casey Glowacki, 6:30 p.m. today; Southwestern Surf & Turf with Red Drum Gastropub chef Ben Berryhill, 6:30 p.m. Thursday; Chocolate! Chocolate! with Sweet Teeth Confections chef Eric Battles, 7 p.m. Friday; Cooking with Spices with Caviar & Bananas chef Jason Ulak, 6:30 p.m. Saturday; Knife Skills with Adam Fischer of Wusthof Corp., 4:30 and 6:30 p.m. Monday; Holiday Gifts from your Kitchen, chef Kim Underwood of The Coastal Cupboard, 6:30 p.m. Dec. 3; Dinner or Hors d'oeuvres, chef Simon Andrews, Francis Marion Hotel, 6:30 p.m. Dec. 8; Lowcountry Fall Specialties, chef Stephan Harman of Huck's Lowcountry Table, 6:30 p.m. Dec. 9; Holiday Sweets, chef Eric Battles of Sweet Teeth Confectioners, 6:30 p.m. Dec. 11; Non-Traditional Holiday Celebration Dinner, chef Jason Ulak of Caviar & Bananas, 6:30 p.m. Dec. 12; Taste of Paris, chef Jason Murphy of Rue de Jean, 6:30 p.m. Dec. 16; Oysters, Oysters, Oysters, chef Harry Seel of Seel's on Sullivan's Island, 6:30 p.m. Dec. 17.
Culinary Institute of Charleston: Continuing education classes at Trident Technical College. To register, call 574-6152 or visit www.tridenttech.edu.
Just for Kids
10-11:30 a.m. Sunday, Gingerbread Houses for Kids, Adults. $49.
1-2:30 p.m. Sunday, Gingerbread Houses for Kids, Adults. $49.
4-5:30 p.m. Sunday, Gingerbread Houses for Kids, Adults. $49.
JANET GAFFNEY'S ART OF COOKING: Classes held at 1123 Shady Grove, Snee Farm, Mount Pleasant. Call 971-7871 or e-mail janetgaffney@comcast.net.
Gingerbread Workshop for kids and adults 10 a.m.-1 p.m. Dec. 12. $75 for one; $140 for two.
For ages 8-teens, Thursday After School cooking class, 4-6:15 p.m., $25. This week, Bacon Is Busting Out All Over.
Send to food@postandcourier.com. Deadline noon Fridays.
E-mail this story
Printer-friendly version
Comments
Use the comment form below to begin a discussion about this content.
Notice about comments:Postandcourier.com is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. Postandcourier.com does not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not postandcourier.com. If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full Terms and Conditions.
Users can now build user-to-user connections, follow friends' recent posts, add an avatar that fits their personality, and more. If you have posted here before you'll need to sign up again, or if you've never posted before, start now by signing up!
- Most Commented
- Most Emailed
- Shared
- Upper King on rise: Hotels, apartments, restaurants changing face of downtown area
- UPDATE: Missing woman's fiance seen leaving scene of burned SUV, carrying a shovel
- Missing woman case gets murkier
- Magnolia Gardens offering free dream wedding to contest winner
- Body of missing woman's fiance was found near handgun
- Pinterest: Pinning hopes and dreams
- DAVID SLADE: S.C. offers hybrid car tax credit
- Black women today: Strong. Resilient. Ambitious.
- Ex-Boeing worker claims racism, retaliation in firing
- MCDERMOTT COLUMN: Golf business has risks, rewards
