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.


Prep Work2

Knife Skills 101

11:00am, Saturday, May 18, 2019

In this instruction-forward event, we’ll teach you to slice, dice, chiffonade, supreme, and julienne like a pro. And we’ll turn all that freshly mastered knife work into a delicious light lunch to enjoy together at the end of class.

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Knife Skills 101

Menu

A light lunch will be created out of your knife cuts, guided by the chef and introducing you to additional cooking techniques and ways to use your cuts in cooking.


Skillet Fruit Cobbler

Master the Skillet - NEW Menu!

2:00pm, Saturday, May 18, 2019

Cast iron, stainless steel and non-stick pans; have you ever wondered what makes a chef reach for one over the other?

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Master the Skillet - NEW Menu!

Menu
  • Pan-seared Scallops with Lemon Bacon Brussels Sprouts
  • Caribbean Shrimp Linguine with Corn & Red Bell Peppers
  • Sauteed Asparagus and Sun-dried Tomatoes
  • Fruit Cobbler
Shrimp Po Boys

Taste of Uncorked - Bayou Fare

7:00pm, Tuesday, May 21, 2019

Take a trip to New Orleans and experience the sensory explosion that is 'Nawlins cuisine!

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Taste of Uncorked - Bayou Fare

Menu
  • Shrimp Po' Boys
  • Bacon Braised Mustard Greens
  • Beignets
Cooking Wine

Tuscan Spring

6:00pm, Thursday, May 23, 2019

Spring is the time when our meals begin transitioning from hearty, thick stews and heavy meat-centered meals to lighter and more fresh-flavored dining. In Italy, the move to spring lamb, hard cheeses, and the fruits and vegetables just beginning to ripen is an easy choice.

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Tuscan Spring

Menu
  • Pecorino Cheese and Pink Peppercorn Souffle
  • Grilled Asparagus with Parmesan and Garlic pieces
  • Parmesan Scalloped Potatoes
  • Roasted Lamb and Florentine-style peas cooked with bacon/pancetta or prosciutto, garlic, and olive oil
  • Cherry Crostata (similar to an open-topped rustic pie)
Tacos

Taste of Uncorked- Tacos

7:00pm, Tuesday, May 28, 2019

Have you always wanted to try a kitchen event with us and get in on the cooking action? If so, this experience is the perfect solution to join us in the kitchen and enjoy a shorter one to two course event! Join us for this brand new, hands-on event that will introduce you to what Uncorked Kitchen is all about!

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Taste of Uncorked- Tacos

Menu
  • Baja Fish Tacos
  • Chili d'Arbol Sauce
  • Avocado Crema
  • Pico de Gallo
Enchiladas Verdes

A Trip to Mexico - NEW Menu!

6:30pm, Wednesday, May 29, 2019

Forget the hassle of plane tickets, visa applications, and potential shrimp shortages.

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A Trip to Mexico - NEW Menu!

Menu
  • Shrimp and Avocado Tostadas with Sour Cream and Cilantro
  • Enchiladas Verdes with Grilled Chicken and Roasted Poblanos
  • Borracho Beans
  • Kahlua-Flambeed Bananas with Ice Cream and Toasted Coconut

Hours

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

HAPPY HOUR

Tuesday–Friday from 3pm–6pm

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