The Next Course – Food & Wine Pairing Classes

The Next Course is a tasting class of 3-5 recipes each week with an optional wine pairing, hosted in our beautiful new event space on Historic Main Street. You will observe as our chef shares new and different ways to use our oils and & vinegars, as well as helpful recipe hints. You get the recipes to take home as well as a small gift of our products and a discount to shop in the store afterwards.

Class costs start at $50 per person and the optional wine pairing is $15. Reservations are required 48 hours in advance. To reserve your seat, call 435.649.1400. Payment required 48 hours in advance.

Plans change? No problem, just let us know 48 hours before class so we can make changes and offer a full refund. Cancellations within the 48 hour window will be refunded at 50%.

Maximum number of students per class is 18, minimum number is 8.

Winter 2019/ 2020 Demonstration Class Series

November 21 & 23: Thanksgiving Sides

  • Shaved Brussels Sprout and Cauliflower Salad with Cranberry, Pear & Blood Orange Vinaigrette
  • Melted Leek and Truffle Potato Gratin with Gravenstein Apple Balsamic
  • Fried Sage & Brown Butter Hasselback Sweet Potatoes
  • Orange & Blackberry Ginger Whole Cranberry Sauce
  • Cranberry Pear Galette with Walnut Streusel

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 7: All About Pie

  • Flakey vs. Mealy
  • All Butter Pie Dough with Apple Pear Crumble
  • Pate Sucre Lemon Curd Tart
  • Double Crust Chicken Pot Pie
  • Frozen Maple Cream Pie with Cookie Crumb Crust

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 13: Holiday Appetizers

  • Chevre Ricotta & Cranberry Crostini
  • Mango Crab Curry Salad in Wonton Cups
  • Hazelnut & Gruyere Gougères
  • Sausage Stuffed Mushrooms
  • Cinnamon Pear Tartlets with Infused Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 19: European Market Christmas

  • France: Tarte Flambee
  • Spain: Open Faced Crab Empanadas
  • Italy: Spaghetti al Cartoccio
  • England: Bite Sized Beef Wellington
  • Germany: Gingerbread Christmas Cookies

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 27: New Year’s Day Feast

  • Spicy Grilled Shrimp Skewers with Cowboy Caviar (Black Eyed Peas)
  • Collard Green Salad with Shaved Parmesan and Mustardy Citrus Vinaigrette
  • Pork Tenderloin with Balsamic Braised Figs and Grapes
  • Warm French Lentils with Turnips and Parsnip
  • Almond Bundt Cake with Spiced Pears and Pomegranate

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 3: Paleo Favorites

  • Tuna Bacon Avocado Salad with Arugula
  • Turmeric Roasted Sweet Potatoes with Tahini Parsley Drizzle
  • Nom Nom Paleo Inspired Korean Short Ribs
  • Roasted Pacific Cod with Lemon Dill Caper Aioli
  • Chocolate Orange Paleo “Cheesecake”

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 10: Mexican Street Food

  • Mushroom & Black Bean Mole Quesadilla
  • Carne Asada Taco with Guacamole
  • Chile Verde Pork Empanada
  • Elotes
  • Churros with Chocolate & Caramel

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 17: Comfort Food Elevated

  • Grilled Cheese & Tomato Soup
  • Chicken & Dumplings
  • Meat Loaf and Mashed Potatoes
  • Warm Caramel Apple Pie with Maple Balsamic Drizzled Vanilla Bean Ice Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 7: All About Chocolate

  • White Chocolate and Pomegranate Baba Ghannouj
  • Spinach, Pear and Almond Salad with Chocolate Balsamic Vinaigrette
  • Charred Cauliflower and Shishido Peppers with Chocolate Picada Sauce
  • Mole Chicken Wings
  • Chocolate Buttermilk Snack Cakes

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 14: Cooking for 2

  • Truffled Scallop Appetizer with Celery Purée
  • Citrus & Fennel Salad
  • Skillet Pork Chops
  • Oven Polenta with Roasted Mushrooms
  • Crème Brûlée

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 21: Mardi Gras

  • Crab Cakes with Remoulade
  • Crawfish Étouffée
  • Chicken and Andouille Jambalaya
  • Cornmeal Okra Fritters
  • Bananas Foster”ish”

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 28: Meal Prep Meals

  • Sheet Pan Shrimp Fajitas
  • Honey Sriracha Glazed Turkey Meatballs
  • Curried Chicken and Potatoes
  • Spice Rubbed Flank Steak with Chipotle Raspberry Glaze
  • Homemade Cranberry Pear Breakfast Pop Tarts

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 6: Kid Food for Adults

  • PB&J – Brie, Prosciutto & Apple Pomegranate Compote Crostini with Toasted Hazelnuts
  • Hot Dogs –Turkey Sausages with Korean Sweet & Spicy Slaw, Sriracha Ketchup and Honey Ginger Mustard
  • Fish Sticks – Turkish Spiced Panko Salmon with Harissa Dipping Sauce
  • Pizza – Cast Iron Pizza with Gorgonzola, Apples, Fennel, Sausage & Arugula
  • Grilled Cheese – White Raspberry Mascarpone, Chocolate Ganache & Pistachio Grilled Cheese Bite on Brioche

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 13: Regional Italian – Piemonte

  • Bagna Cauda (Garlic and Anchovy Dipping Sauce)
  • Tajarin Pasta with Grana Padano, Butter and Sage
  • Peperoni all’Acciuga (Roasted Peppers with Salsa Verde)
  • Brasato al Barolo on Creamy Polenta (Beef Braised In Red Wine)
  • Torta di Nocciole (Hazelnut Cake)

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 20: Meat Free Meals

  • French Spring Soup
  • Roasted Vegetable Acini di Pepe Salad with Mini Mozzarella, Basil Pesto and Pine Nuts
  • Spring Vegetable Butter Lettuce Tacos with mint chevre ricotta, chives and lemon
  • Brussels Sprout, Sweet Potato and Balsamic Pizza
  • Raspberry Ricotta Cake

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 27: Southern Home Cooking

  • Southern Shrimp and Grits
  • Virginia Brunswick Stew
  • Chicken Fried Steak and Red Eye Gravy
  • Southern Skillet Cornbread
  • Chess Pie

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

Spring & Summer 2019 Demonstration Class Series

May 25: Make Ahead Camping Meals

  • Blueberry Peach French Toast
  • Turkey Meatball Caprese Sliders
  • Campfire Spinach Avocado Dip
  • Chimichurri Flank Steak & Vegetables with loaded potatoes
  • Mixed Berry Cast Iron Cobbler

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

June 8: Summer Garden Party

  • Watermelon Caprese Skewers
  • Parmesan Tuiles with Heirloom Tomato Salad
  • Mini Lobster BLT
  • Chickpea & Avocado Salad Finger Sandwiches
  • Easy Summer Steak Bites
  • Fresh Berry Champagne Sabayon

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

June 29: Picnic Essentials

  • Traditional Chickpea Hummus
  • Greek Salad
  • Lamb Meatballs with Pomegranate Greek Yogurt Dipping Sauce
  • Chicken Souvlaki
  • Peachy Olive Oil Cake

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 5: Up Your BBQ Game

  • Regional BBQ Sauce Trio with Ribs & Brisket
  • Tri-color potato salad
  • Sweet Corn Fritters
  • Kale & Broccoli Slaw
  • Very Cherry Mini Pies

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 12: Paris Bistro

  • Leek & Mushroom Tart
  • Warm goat cheese and Mesclun Salad
  • Steamed Mussels with fennel & leeks
  • Strip Steak Frites with Bearnaise
  • Raspberry Millefeuille

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 19: Farmers Market Finds

  • Peach Gazpacho
  • Heirloom Tomato Crostini with Cucumber Dill Spread
  • Zucchini and Carrot Fritters
  • Zucchini Pasta with Shrimp and Arugula Pesto
  • Blueberry Nectarine Crisp with Blueberry Whipped Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

July 25 & 26: Regional Italian… Veneto

  • Baccala mantecato (salt cod spread) on polenta
  • Risi e bisi – Venetian style risotto
  • Bignoli en salsa – Savory spaghetti style pasta
  • Gamberi all busara – simmered shrimp in tomato & garlic sauce
  • Espresso vinegar spiked Tiramisu

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 9: Cool Food / Hot Days

  • Summer Strawberry Gazpacho
  • Ahi Poke Buddha Bowl
  • Cold Sesame Cucumber Noodles with Spiced Chicken
  • Crunchy Vegetable Hummus Wraps
  • Yogurt Sorbet Sandwiches

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 16: Utah Sourced Meal

  • Wild Mushroom Tartlets
  • Pecan Crusted Brown Butter Utah Trout with Cinnamon Pear Arugula Salad
  • Coffee Rubbed Bison with Whiskey Sauce and Honey Roasted Carrots
  • Molten Cherry Chocolate Cakes with Park City Creamery Ice Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 23: Easy Weeknight Meal

  • Nicoise Style Steak and Arugula Salad
  • Rosemary, Lemon and Lavender: Baked Chicken & Potatoes
  • Seared Ahi with Blackberry Ginger Miso & Dukkah Glaze & Sesame Sautéed Bok Choy
  • Chipotle Spinach and Mushroom Enchiladas
  • Puff Pastry Hand Pies with Countless Flavored Vinegar & Fresh Fruit Combinations

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

August 31: A Night in Morocco

  • Zaalouk with Toasted Naan
  • Citrus Walnut Salad with Carrot and Cucumber
  • Vegetable Tagine with Chermoula
  • Olive and Preserved Lemon Braised Moroccan Chicken with Harissa Spiced Couscous
  • Orange Scented Olive Oil Cake with Ras El Hanout

September 14: Harvest Small Bites

  • Sweet & Spicy Mixed Nuts
  • Butternut Squash Crostini with Ricotta and Sweet Onion Jam
  • Chicken and Fig Roulade
  • Chimichurri Steak Kabob with Sweet Potato
  • Maple Ginger Cake with Brown Sugar Creme

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

September 15: Private Event

September 21: Octoberfest

  • Mini Pretzel Bites with Spicy Beer Mustard
  • Celery, Apple, Watercress Salad with Radish and Cranberry Pear Vinaigrette
  • Bratwurst with Apple Vinegar Braised Red Cabbage
  • Schweinebraten (Beer and Balsamic Glazed Pork Loin)
  • Easy Apple Cranberry Strudel

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

October 5: Game Day Favorites

  • Sweet and Spicy Nut and Popcorn Party Mix
  • Buffalo Cauliflower Bites
  • Asian Style Wings
  • Sliders with Balsamic Onions
  • Salted Caramel Brownie Footballs

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

October 9: Private Corporate Event

November 9: Meat Free Meals

  • Fennel, Celery and Pomegranate Salad
  • Vegan Mushroom Pot Pie
  • Vegetarian Mole Tostada
  • Caramel Apple Crumble with Infused Whipped Cream

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

Winter 2019 Pairing Class Series

January 23: Mediterranean Diet

  • Lemon Balsamic Greek Salad with Chicken
  • Seared Flank Steak with Balsamic-Mint Fig Salsa
  • Grilled Shrimp with Roasted Tomato Pesto and Feta
  • Raspberry Cream Pies (Paleo, Vegan, Grain Free, Dairy Free)

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 7: Homemade Pastas and Sauces

        • Homemade Pasta Dough
        • Classic Pesto (and a couple easy variations)
        • Never Buy Marinara Again (It takes less time to make it!)
        • All Day Bolognese
        • Wild Mushroom Ravioli
        • Spinach Ricotta Tortellini

      Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

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February 21: Meatless Meals

        • Vegan Caesar Salad
        • Cauliflower and Goat Cheese Souffle
        • Vegan Lentil Walnut Loaf with Vegan Gravy
        • Vegan Mushroom Pot Pie
        • Chocolate Hazelnut Tartelets

      Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

February 28: Mardi Gras

        • Crab Cakes with Remoulade
        • Crawfish Etouffee
        • Chicken and Andouille Jambalaya
        • Cornmeal Okra Fritters
        • A Fun Take on Bananas Foster

      Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 7: After Ski Snacks

        • Traditional Cheese Fondue with Homemade Pretzel Bites
        • Wild Game Beef Stew
        • Brown Butter and Truffle Macaroni and Cheese
        • S’more Chocolate Mousse

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

March 21: Champagne Brunch

      • Almond Paste Scones with Cherry Balsamic Icing
      • Chipotle Crab Cake Eggs Benedict
      • Glazed Pink Peppercorn Bacon
      • Cinnamon Orange Waffles with Vanilla Espresso Syrup
      • Sweet Apple Vinegar and Fresh Herb Egg Salad Tartines
      • Wild Blueberry, Coconut, Almond Granola

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15.

March 28: Paleo Favorites

    • Tuna Bacon Avocado Salad with Arugula
    • Turmeric Roasted Sweet Potatoes with Tahini Parsley Drizzle
    • Nom Nom Paleo Inspired Korean Short Ribs
    • Roasted Swordfish with Lemon Dill Caper Aioli
    • Chocolate Orange Paleo “Cheesecake”

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15.

April 4: Asian Made Easy

  • Caramelized Pork Belly and Cucumber Skewers
  • Spicy Chicken Lettuce Wraps
  • Shrimp and Vegetable Summer Rolls
  • Chicken Lemongrass Bahn Mi Bowls
  • Sweet Miso Soy Eggplant Noodles

Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15.

Previous Classes

November 15: THANKSGIVING SIDES

        • Shaved Brussels Sprouts and Cauliflower Salad
        • Leek & Potato Gratin
        • Hasselback Sweet Potatoes
        • Cranberry Blood Orange Cranberry Relish

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

November 29: SEASONAL APPETIZERS & SMALL BITES

        • Sweet and Spicy Mixed Nuts
        • Chimichurri Steak Kabob with Sweet Potato
        • Wild Mushroom Puff Pastry
        • Smoky and Spicy Tandoori Chicken Skewers with Cucumber Mint Riata
        • Chocolate Peppermint Cheesecake Bite

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 6: ITALIAN CHRISTMAS FEAST 

        • Cioppino
        • Create an Antipasto Platter
        • Stuffed Turkey Breast Roulade

    Spinach & Ricotta Cannelloni Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 13: APRES SKI  

        • Meatballs with a Fig Compote
        • Traditional Cheese Fondue with Pretzel Bites
        • Wild Game Beef Stew
        • Brown Butter & Truffle Mac & Cheese
        • S’more Chocolate Mousse

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 20: VEGETARIAN HOLIDAY

        • Harvest Root Vegetable and Quinoa Salad
        • Hasselback Butternut Squash with Walnut Miso Glaze
        • Cauliflower and Goat Cheese Souffle
        • Vegan Mushroom Pot Pie
        • Baby Bûche de Noël Cookies

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

December 27: FESTIVE FINGER FOODS

        • Smoked Utah Trout Crostini with Dill Crème Fraiche and Spicy Radish
        • Kale and Crimini Tartlettes
        • Butternut Squash Crostini with House Made Ricotta and Sweet Onion Jam
        • Truffle Polenta Squares with Herb Rubbed Tenderloin and Tarragon Aioli
        • Easy Lavender Shortbread Cookies

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 3: LIGHTEN UP… PALEO FOR WINTER

        • Curried Cauliflower Rice and Kale Soup
        • Sausage Stuffed Acorn Squash
        • Instant Pot Short Ribs with Turnip and Parsnip Puree
        • Apple Vinegar Glazed Chicken with Moroccan Cauliflower Rice
        • Chocolate Hazelnut Tartelettes (Gluten Free, Paleo, Sugar Free, Vegan and actually good)

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

January 10: GAME DAY FAVORITES

        • Asian Style Wings
        • Beef Sliders with Balsamic Onions
        • Pulled Pork Nachos (Homemade Guacamole, Homemade Salsa)
        • Salted Caramel Brownies

    Class starts at 1pm. Cost is $50 per person and the optional wine pairing is $15. Reservation required 48 hours in advance.

Previous Classes

Fall Pairing Class Series:

October 13: GAME DAY MUNCHIES

        • Buffalo Cauliflower
        • Cheese Steak Flatbread
        • Asian Style Wings
        • Beef Sliders
        • Beer Pretzel Caramel Brownies

    Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

September 29: MEATLESS MONDAY (ON SATURDAY)

        • Butternut Squash Ravioli with Sage Cream
        • Fennel, Celery & Pomegranate Salad
        • Sweet Potato 3 Bean Vegan Chili
        • Root Vegetable Tarte Tatin
        • Fresh Fig Clafoutis with Infused Whipped Cream

    Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

September 8: A NIGHT IN HAVANA

        • Cuban Sofrito with Tostones
        • Ropa Vieja
        • Slow Roasted Pork Shoulder with Citrus Mojo Sauce
        • Cuban Black Beans
        • Pecan Butter Tarts

    Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

September 29: MEATLESS MONDAY (ON SATURDAY)

        • Butternut Squash Ravioli with Sage Cream
        • Fennel, Celery & Pomegranate Salad
        • Sweet Potato 3 Bean Vegan Chili
        • Root Vegetable Tarte Tatin
        • Fresh Fig Clafoutis with Infused Whipped Cream

    Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

Summer Cooking Series:

August 25: FARMERS MARKET FINDS

        • Peach Gazpacho
        • Heirloom Tomato Crostini with Creamy Cucumber Dill Spread
        • Carrot and Zucchini Fritters
        • Zucchini Pasta with Shrimp & Arugula Pesto
        • Housemade Ricotta Honey

    Class starts at 11am. Cost is $50 per person and the optional wine pairing is $15.

August 30: STEAKHOUSE SIDES

        • Strawberry Wedge Salad
        • Beef Carpaccio with Arugula
        • Creamy Potato Leek Gratin
        • Crispy Zucchini with Lemon Basil Aioli
        • Banana Cream Cheese Mousse

    Class starts at 2pm. Cost is $50 per person and the optional wine pairing is $15.

The Next Course