Technique class "knife skills"- Put your new culinary knives to use with our informative class on easy cutting for vegetables, fruits and herbs. We'll also discuss ideas for incorporating more flavors into your meals using herbs and spices. Participants will enjoy an appetizer during the class, then we'll sit down with a warm bowl of soup and a crisp salad.

Savory & Sweet Pies and Tarts - ... Back by popular demand this class is a must for pastry lovers. Savory or sweet, top or bottom- the most delicious pies begin with a delicate crust. Participants will create delicious savory tarts like sausage & onion and tomato & basil, then we'll top the night off making a home made chocolate chess pie, just like the Angus Barn!

Quick dinner: Fireside Supper - Anytime is a good time to plan a romantic dinner by the fireplace. Imagine the aroma of a roasted lemon and rosemary chicken, served with crispy new potatoes, sweet acorn squash and nutty garlic spinach.

Savor the Flavor - This tasty class will feature cooking a variety of fish, sauces, making marinades and cooking techniques such as baking, sauteing, broiling and grilling ...We'll also enjoy making Creme Brulee for dessert!

The Art of Cake Decorating - Plan ahead for Valentine's Day with your own culinary creation. Participants will have the opportunity to make either a carrot cake, chocolate raspberry cake, chocolate peanut butter cake or red velvet cake. Please specify your preference when signing up for the class.

Side dishes served to compliment main dishes.

Aris Ragouzeos has been tasting and collecting wine since 1975. He has been the wine consultant for The Wine Merchant since 1981 and has written many wine articles for The Wine Merchant Newsletter, many of which appear on their web site which he maintains http://www.thewinemerchantinc.com. He wrote the wine column for The News and Observer for 2 years and has been a judge at the NC State Wine Competition since 2001. He appears on daily television show, Carolina Cooking http://www.carolinacooking.tv/fwb/ as the wine with food pairing consultant, and is currently teaching a wine appreciation course for the Wake Tech Culinary Department.