Cooking with Class

Join Celia Cerasoli for a trip to the Institute's herb garden to select the flavors for class. Fresh herbs highlight this menu. Participation

Mastering the art of making fresh pasta is easy with experienced teacher and restaurateur Celia Cerasoli. From rolled and shaped to stuffed, fresh pasta is in the spotlight.

The Mustard Seed group of restaurants is known for its seafood dishes, and Longpoint Grill is no exception. Let the Grill’s executive chef, Jason Ulak, teach you the secrets to some of his favorites. Participation

The Simply Series with Deidre Schipani builds cooking skills through techniques. The Simply French menu: cheese souffle, mesclun salad with mustard vinaigrette, and tarte a la minute. Demonstration/Participation

Build cooking skills using vegetables with this course in the Simply Series with Deidre Schipani.  Demonstration/Participation 

Join Longpoint Grill Executive Chef Jason Ulak in the kitchen to explore an array of delicious small plates. Whether you use them for a light lunch, first course or a tapas party, small plates can become clever and convenient additions to your culinary standbys. Participation 

Culinary Publications

You can make money by publishing a cookbook. Learn how to write a cookbook proposal, develop a recipe and write it for publication, and run a test kitchen. Look at publishing house and self-publishing options. With 20 years of experience in print journalism, instructor Marion Sullivan is the "Books for Cooks" columnist for The Post and Courier and food editor for Charleston Magazine and Charleston HOME. She is co-author of Nathalie Dupree’s Shrimp and Grits Cookbook, project consultant on Magnolia's Uptown/Down South Southern Cuisine, Entertaining at the College of Charleston and Louis Osteen’s Charleston Cuisine, and the source of recipe development for numerous Nathalie Dupree projects.

'Tween and Teen Cuisine Visit Kids' College for summer cooking courses.