Food & Beverage   

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Learn to make fresh mozzarella cheese from scratch. Explore traditional techniques, tools of the trade and simple methods to accommodate today’s busy lifestyle.

Learn to make Japanese gyoza, popular dumplings filled with pork, cabbage, green onion and garlic, served with a spicy soy dipping sauce. Class also includes a light suratan soup to complete the meal.

Discover the art of crafting flavorful zero-proof cocktails with local food blogger and artisan food maker Meggen Wilson. Learn to create balanced drinks using fresh citrus, house-made syrups, fruit purées and local shrubs, then take home a handcrafted syrup.

Learn to bake fresh, homemade bread even with a busy schedule. Discover simple tips and techniques for creating a variety of favorites including classic loaves, cinnamon rolls, two types of biscuits and English muffins.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Fuel your next outdoor adventure with healthy, delicious meals. Join cookbook author and food writer Julie Laing to learn meal planning, pretrip prep, tips and recipes that make camping and boating cooking easy.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Designed for chefs, cooks, servers, owners and operators, learn what you need to know to pass the ServSafe Food Protection Manager Certification. ServSafe is a nationally acclaimed program sponsored by the National Restaurant Association that includes classroom instruction on safe food preparation and handling. The exam is part of the session.

Learn basic techniques to can and preserve jams and jellies. These jewel-toned beauties not only make wonderful homemade treats for your family but also make tasty gifts. Basic canning knowledge is helpful.

Enjoy the comforting flavors of Japanese Western-style cuisine, yoshoku, by making fluffy omurice, seasoned ketchup rice with chicken and onions wrapped in a soft omelet and topped with homemade demi-glace sauce. Class also includes a light consommé soup often served in yoshoku cafés.

Learn to bake fresh, homemade bread even with a busy schedule. Discover simple tips and techniques for creating a variety of favorites including classic loaves, cinnamon rolls, two types of biscuits and English muffins.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Reimagine your favorite family recipes with guidance from cookbook author and food writer Julie Laing. Submit a recipe before class, then explore ways to improve flavor, nutrition and adaptability while honoring the original.

Turn leftovers into delicious meals with simple, adaptable recipes and time-saving tips. Reduce food waste, stretch your grocery budget and make the most of everyday ingredients you already have on hand. Share your own leftover challenges and recipe ideas.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Learn the art of making pies from scratch, from flaky crusts to flavorful fillings. Pick up techniques and tips for creating both sweet and savory pies you'll be excited to make again at home.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Designed for chefs, cooks, servers, owners and operators, learn what you need to know to pass the ServSafe Food Protection Manager Certification. ServSafe is a nationally acclaimed program sponsored by the National Restaurant Association that includes classroom instruction on safe food preparation and handling. The exam is part of the session.

Fill a holiday cookie tray without baking a dozen different recipes. Join cookbook author and food writer Julie Laing to create a variety of cookies from one master dough while learning simple recipe variations. Sample your creations and take extras home.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Create made-from-scratch desserts with guidance from a home cook. Learn approachable recipes for cakes, pies, cobblers, cookies and more while building your practical baking skills.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Dive into the world of sourdough baking by making pita bread. Cookbook author and food writer Julie Laing will provide her personal sourdough starter and teach you how to care for and use it. Together, we will make and eat pita bread, and you will take home ready-to-bake dough and a jar of sourdough starter.

Explore the range of creations you can make from sourdough pizza dough. Cookbook author and food writer Julie Laing will provide her personal sourdough starter and teach you how to care for and use it. Together we will make and eat garlic knots, and you will take home ready-to-bake pizza dough and a jar of sourdough starter.