At All Saints

Join us for an exciting demonstration-only class where you’ll dive into the vibrant world of living, plant-based, whole-food cuisine! Unleash your inner culinary artist as we explore the fascinating techniques of a raw food kitchen. We'll cover the art of sprouting, the science of fermenting, the refreshing craft of juicing, and the transformative process of dehydrating—all designed to create dishes that are not only delicious but also bursting with nutrition!

Indulge your senses with tantalizing samples, including fresh juices, delightful nondairy cheeses and milk, light, savory bites, and even decadent desserts. Come hungry for knowledge and flavor, and leave inspired to elevate your cooking to a new level!

At All Saints

COOKING CLASSES ONLY -- EACH PERSON IS LIMITED TO REGISTERING A MAXIMUM OF 2 PEOPLE.  REGISTRANTS BEYOND 2 WILL BE CANCELLED.

Prepare for an unforgettable evening at After Dark as Kill Devil Grill takes center stage! They’re back and excited to showcase a tantalizing array of culinary creations from their kitchen.

Join us for an evening filled with fun and delectable dishes. Indulge in unique flavors and experience firsthand the magic that happens when passion meets creativity. Don't miss this chance to savor mouthwatering tastings and enjoy a vibrant atmosphere. It's a night of culinary adventure you won't want to miss!

At All Saints

COOKING CLASSES ONLY -- EACH PERSON IS LIMITED TO REGISTERING A MAXIMUM OF 2 PEOPLE.  REGISTRANTS BEYOND 2 WILL BE CANCELLED.

Gary and Carole Kimmel and Sharon Hutteman

 Carole and Gary developed their love for Asian cooking more than 40 years ago. In addition to traveling in Asia, they have experimented at home, given special dinners to small groups, and taught classes that demonstrated technique and provided hands-on experience. In addition to teaching at All Saints After Dark, they have also taught at Stonewall Kitchens Cooking School and the Wake Forest School of Medicine.

Sharon is a Certified Sommelier with the Court of Master Sommeliers and leads the Wine Tasting Program at Trio. Her themed weekly tastings allow participants to learn a little about the wines, the wineries, their regional history, and food pairing possibilities.

This class will include demonstrations of dishes from various Asian cuisines paired with wine. It is open to any skill level, including beginners, and class size is limited to 15 participants.

Several dishes may include ingredients that can be allergens; each participant must determine if that is a problem for them.