Cooking Classes & Events

Learn the finer arts of the foodie “trifecta:” one part student, one part cook, and one part diner. Every guest gets their hands dirty with every aspect of cooking, from honing & refining knife skills, prepping & firing proteins and whipping up pastry chef-level desserts. (Lets channel your inner celebrity chef!) Everyone leaves with a stronger refined palate—tasting throughout the event and learning about the unique spices and flavors that go into each menu.

You’ll be introduced to exciting ingredients from the everyday to the exotic, awakening your mind to a whole new way to experience & eat food. Everything is yours to experience from the food to the high-end kitchen equipment you’ll use during the class. You’ll cook and eat in a space that feels like your (gourmet) friend’s home.

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Bloody Mary Blog Post 630

Bloody Mary Brunch

10:30am, Saturday, January 25, 2020

Ah brunch, you well loved meal, you. Comfort food, a well crafted cocktail, and good company is really all you need. Besides coffee, bloody Marys are one of the most popular brunch beverages, for good reason! Today join us to create a delicious brunch menu that you'll enjoy alongside this spicy, flavorful breakfast cocktail!

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(5 Remaining)

Bloody Mary Brunch



  • Fried Chicken and Waffles with Tabasco Honey Butter
  • Spinach Salad with Apples, Bacon and a Poached Egg
  • Bananas Foster with Vanilla Bean Ice Cream
Tapas And Sangria

Taste of Uncorked- Tapas

2:30pm, Saturday, January 25, 2020

Tempt your taste buds with some Spanish delights in this 2 hour cooking event! Enjoy a little surf & turf style tapas menu where you get to try your hand at flambeing. Pair a glass of our seasonal sangria available at the wine bar to complete your experience.

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Taste of Uncorked- Tapas

  • Gambas al Ajillo (a garlic shrimp dish)
  • Lamb Albondigas (Spanish lamb meatballs)
  • Beet Salad with Oranges and Marcona Almonds
Cast Iron Duckbreast

Cast Iron Cooking | SOLD OUT

6:00pm, Thursday, January 30, 2020

A cast iron pan is such a versatile tool! Join us to create this multi-faceted menu as we learn techniques to use your cast iron skillet in ways you never imagined. You'll fall in love with cast iron cooking and purchase your very own or start pulling that pot out of the back of the cabinet a LOT more frequently. They're not just for corn bread any more, so dive in and join us to celebrate cooking with Cast Iron!

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Cast Iron Cooking

  • Shaksuka (Israeli-Style Eggs poached in tomatoes and red peppers)
  • Seared Sirloin with Fresh Herb Compound Butter
  • Roasted Garlic and Rosemary Smashed Potatoes
  • Roasted Broccoli with Melted Romano Cheese
  • Blueberry Hard Cider Skillet Pie with Ginger Whipped Cream
Bowl And Chopsticks

Rolling in Ramen

2:00pm, Sunday, February 2, 2020

It's not just a fad, the gourmet ramen craze is here to stay! Come enjoy making your very own ramen starting from the broths (a layered flavor art all to itself) to the creation of all the super flavorful toppings and add-ins that go along with it. Slurp up your bowls of ramen and finish the evening off with a full, happy stomach and some new friends!

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Rolling in Ramen

  • Tonkotsu broth base (rich pork bone base)
  • Miso broth base
  • Ramen Mix-ins: Pickled Mushrooms, soft-cooked Egg, Miso-glazed Chicken Thigh; Pork Meatballs; Fried Tofu; Soy-poached Baby Bok Choy; Spicy Chili Paste; Wilted Greens; Noodles
  • Green Tea Ice Cream with Crunchy Ramen Noodles
Green Chile

Green Chile Extravaganza

6:30pm, Wednesday, February 5, 2020

Green Chile is having its moment right now- it's popping up everywhere from fast food joints to fine dining spots! Join us in this unique event that is hyper-focused on this wonderful pepper. We highlight the versatility that can come from green chilies and even put it in a sweet item!

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Green Chile Extravaganza

  • Anaheim Corn Fritters
  • Pork Green Chile Stew
  • Hatch Scallop Potatoes
  • Calabacitas
  • Green Chile Pistachio Brittle
Fritter Food

Essential Sauces

10:30am, Saturday, February 8, 2020

Sauces were created to cover up the flavor of foods, but TODAY you'll be learning how to create incredible dishes with simple ingredients that are polished to perfection with their sauce accompaniments. Learn tips, tricks, and the best applications and ways to use these sauces as our chef guides you through creating some classics and you enjoy your decadent meal in the process.

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(3 Remaining)

Essential Sauces

  • (Aioli) Traditional Garlic Lemon Aioli with Zucchini Fritters
  • (Vinaigrette) Creamy Red Wine Vinaigrette with Roasted Root Vegetable Salad
  • (Hollandaise) Spicy Hollandaise with Broiled Asparagus
  • (Espagnole) Rich Gravy-style Sauce with Pan-seared New York Strip
  • (Coulis) Berry and Booze Sauce with Vanilla Panna Cotta


Tuesday–Thursday 3pm–9pm
Friday 3pm–10pm
Saturday 2pm-10pm
Sunday 2pm-9pm
Closed Monday


Tuesday–Friday from 3pm–6pm