Adult Cooking Classes
Lynn Meadows Discovery Center hosts regular cooking classes for adults. Tuesday nights, our Viking kitchen is filled with food, spirits and fun as community chefs take the lead in creating a delicious feast. Some chefs come from our fabulous local restaurants; others have honed their skills at home. If you’re interested in hosting a class, call Salina at 228.897.6039, extension 315. If you just want a taste of the fun, click on the following classes and reserve your space!
Class Return and Exchange Policy: If you are unable to attend a class, we will issue a full refund if you notify us a minimum of one week before the class. If the notification of withdrawal is given after this time but at least 48 hours prior to the class date, we will issue a class credit to be applied to future classes. Refunds will be processed within 30 days of cancellation. Less than 48 hours prior to the class date, refunds will not be given. Exceptions to this policy may be granted on a case by case basis or in cases of documented family or medical emergency. Call 228-897-6039 if you are unable to attend a class.
From Scratch Cooking, Sous Vide Style
with Mississippi food writer and photographer Julian Brunt and partner Kim Wilson
Saturday, April 8
10:00am – 1:00pm
This is a different kind of cooking class, it is not a demonstration, it is from scratch, from start to finish. If you are really interested in learning how to cook, this class is for you. We will also emphasize locally sourced foods. The pork on this menu comes from Sand Ridge Farms, just outside of Lucedale. SRF is a free range farm, no antibiotics or growth hormones. The hogs are a heritage breed, Red Wattle and you are going to be surprised at the difference it makes. The grits come from The Original Grit Girl in Oxford, MS. Owner Georgeanne Ross sells her weekly milled grits to more than 130 restaurants from New York to California. The bread we will be using comes from Henry’s Bakery and Cafe in D’Iberville. This class is BYOB and the suggested wine to pair with this meal is VINO Rose-Sangiovese, 2016.
Collard greens bruschetta with home made tomato chutney
Sous Vide rack of pork served over Mississippi grown and milled grits
Homemade bread pudding