| Michael Anthony's Cooking School The cooking school, established in 2007 and now in its 7th year, has expanded to include the instruction of not only Michael Anthony’s skilled culinary team but many of the local talented chefs of the Lowcountry who are members of the cooking school faculty. Classes are held several days each week in the Tuscan inspired state of the art culinary center designed to provide the best environment for learning skills and techniques for both novice cooks and culinary enthusiasts. The Cooking School offers both Hands-On Participation Classes (limited to ten students) and Demonstration Classes, so you can get as involved as you like. Both offer a welcome glass of prosecco, wine tastings, recipe booklets and generous samples of all foods prepared. For additional information or to make a reservation please call 843-785-6272 |
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| Now Celebrating 12 Years of Culinary Excellence! |
| CLASS SCHEDULE |
| CANCELLATION POLICY We require a credit card to hold your reservation and have a 24 hour cancellation policy. You must cancel at least 24 hours prior to the class or your credit card will be charged. We also reserve the right to cancel a class due to insufficient enrollment. If a class is cancelled, students will be notified by phone at least 24 hours in advance. |
| "French Bistro Classics" Cooking Demonstration with Guest Chef Keith Jodway of Hugo's Seafood & Steakhouse |
| $50 (plus tax & gratuity) | Friday, June 29th at 11:30am For generations, bistros have been the culinary soul of France, no-frills neighborhood spots where regulars drop in for local gossip and a reassuringly familiar meal. And who better to show you how to create these recipes than Chef Keith Jodway of Hugo's. Keith was classically trained in Michelin Star restaurant L'Essential in Chambery, France where he found his passion for French food, and later honed his skills at famed French restaurant "La Folie" in San Francisco. Be transported to France as you watch Chef Keith prepare three classic dishes that you will find on the menu in any bistro in France and can easily create at home! Class includes a welcome glass of Prosecco, generous tastings of all the dishes, wine and recipes to take home. Menu Baked Onion Soup au Gratin Niçoise Salad with Grilled Tuna Lemon Tart |
| "Sensational Summer Seafood" Hands-On Cooking Class with our Executive Chef Chris Johnson |
| $90 (plus tax & gratuity) | Thursday, June 27th at 11:30am Summer is the perfect season to savor seafood in all its glory! In this hands-on class, Executive Chef Chris Johnson will help you learn how to create a seafood feast starring scallops, crab and fresh fish. We'll start with an elegant scallop appetizer, cook up a flavorful pasta that is as easy as it is delicious, and as a main course, cook fish in a technique that yields succulent, moist fish every time! After the cooking is done, you'll sit down and enjoy your seafood extravaganza! Menu Scallops with Beurre Blanc & Balsamic Glaze Spaghetti with Crab Pistachio Encrusted Salmon |
| "The Art of Making Gnocchi" Hands-On Cooking Class with our Executive Chef Chris Johnson |
| $90 (plus tax & gratuity) | Thursday, June 6th at 11:30am Everyone loves gnocchi but when it comes to making them from scratch, many things can go awry. Gnocchi making takes practice, patience and persistence! Join our Executive Chef Chris Johnson for this popular class where you will learn the art of making the perfect gnocchi along with three delicious sauces. After the cooking is done, sit down with your fellow chefs for a lunch of your freshly made gnocchi. Menu Handmade Potato Gnocchi Alta Cucina Pomodoro Sauce Boscaiola Sauce Gorgonzola Cream Sauce |
| "Scaloppine Three-Ways" Cooking Demonstration with our Executive Chef Sous Chef Larry Balcarcel |
| $50 (plus tax & gratuity) | Friday, June 7th at 11:30am Scaloppine is an Italian dish consisting of thinly sliced meat sauteed and served with a sauce. For this cooking demonstration, Chef Larry will be demonstrating three delicious scaloppine preparations destined to become family favorites. See how easy it is to quickly prepare these flavorful Italian classics. The class includes a welcome glass of Prosecco, generous tastings of all the dishes, wine and recipes. Menu Veal Pizzaiola Chicken Saltimbocca Pork with Honey, Cognac and Green Peppercorns |
| "Scaloppine Four-Ways" Hands-On Cooking Class with our Executive Chef Chris Johnson |
| $90 (plus tax & gratuity) | Thursday, June 13th at 11:30am Scaloppine is an Italian dish consisting of thinly sliced meat sauteed and served with a sauce. For this hands-on experience, roll up your sleeves, put on your apron and join Chef Chris for our most popular class where you will learn to prepare four unique and delicious scaloppine preparations destined to become family favorites. When your work in the kitchen is done, sit down with a glass of wine and your fellow chefs to enjoy a lunch of your new creations. Menu Veal Pizzaiola Fish Piccata Style Chicken Saltimbocca Pork with Honey, Cognac and Green Peppercorns |
| "The Italian Chicken" Cooking Demonstration with our Executive Chef Sous Chef Larry Balcarcel |
| $50 (plus tax & gratuity) | Friday, June 14th at 11:30am Chicken is one of the great blank canvases of the culinary world. If you are in a rut with chicken recipes, then this is the class you’ve been waiting for! Chef Larry will show you how to butcher a chicken properly and then prepare three delicious Italian chicken recipes utilizing all the parts of the chicken! Class includes a welcome glass of Prosecco, generous tastings of all the dishes, wine and recipes. Menu Balsamic Glazed Chicken Wings Chicken Cacciatore Chicken Limone |
| "Summer in Paris" Hands-On Cooking Class with Guest Chef Keith Jodway of Hugo's Seafood & Steakhouse |
| $90 (plus tax & gratuity) | Thursday, June 20th at 11:30am Nothing is quite like Paris! Bring the romance of summer in Paris to your kitchen with these French classics. And who better to help you create these recipes than Chef Keith Jodway of Hugo's. Keith was classically trained in Michelin Star restaurant L'Essential in Chambery, France where he found his passion for French food, and later honed his skills at famed French restaurant "La Folie" in San Francisco. Under Chef Keith's skillful guidance, you will learn first hand how to create a classic French meal including how to make the perfect souffle! After the cooking is done, you'll sit down and enjoy a Parisian style lunch - bon appetit! Menu Mussels Chenin Blanc with Lemon Thyme Crostini Coq au Vin Grand Marnier Souffle |
| "Sensational Summer Seafood" Cooking Demonstration with our Executive Chef Sous Chef Larry Balcarcel |
| $50 (plus tax & gratuity) | Friday, June 21st at 11:30am Summer is the perfect season to savor seafood in all its glory! Join us for this fun cooking demonstration and learn how to create a summer seafood feast starring scallops, crab and fresh fish. Chef Larry will start with an elegant scallop appetizer, cook up a flavorful pasta that is as easy as it is delicious, and as a main course, cook fish in a technique that yields succulent, moist fish every time! Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes. Menu Scallops with Beurre Blanc & Balsamic Glaze Spaghetti with Crab Pistachio Encrusted Salmon |
| "Lobster, Crab and Shrimp" Cooking Demonstration with Executive Sous Chef Larry Balcarcel |
| $50 (plus tax & gratuity) | Friday, July 5th at 11:30am Who doesn't love seafood? This cooking demonstration is a seafood lover's dream featuring everyone's favorites - lobster, crab and shrimp! Chef Larry will be demonstrating some delicious recipes that will satisfy the seafood lover in you! Class includes a welcome glass of Prosecco, generous tastings of all the dishes, wine and recipes to take home. Menu Lobster Bisque Crab Cake with Red Onion Caper Sauce Spaghetti with Sauteed Shrimp and Artichoke Pesto |
| "Scaloppine Four-Ways" Hands-On Cooking Class with our Executive Chef Chris Johnson |
| $90 (plus tax & gratuity) | Wednesday, July 3rd at 11:30am Scaloppine is an Italian dish consisting of thinly sliced meat sauteed and served with a sauce. For this hands-on experience, roll up your sleeves, put on your apron and join Chef Chris for our most popular class where you will learn to prepare four unique and delicious scaloppine preparations destined to become family favorites. When your work in the kitchen is done, sit down with a glass of wine and your fellow chefs to enjoy a lunch of your new creations. Menu Veal Pizzaiola Fish Piccata Style Chicken Saltimbocca Pork with Honey, Cognac and Green Peppercorns |
| "Scaloppine Three-Ways" Cooking Demonstration with our Executive Chef Sous Chef Larry Balcarcel |
| $50 (plus tax & gratuity) | Friday, July 12th at 11:30am Scaloppine is an Italian dish consisting of thinly sliced meat sauteed and served with a sauce. For this cooking demonstration, Chef Larry will be demonstrating three delicious scaloppine preparations destined to become family favorites. See how easy it is to quickly prepare these flavorful Italian classics. The class includes a welcome glass of Prosecco, generous tastings of all the dishes, wine and recipes. Menu Veal Pizzaiola Chicken Saltimbocca Pork with Honey, Cognac and Green Peppercorns |
| "Seafood Italian Style" Hands-On Cooking Class with our Executive Chef Chris Johnson |
| $90 (plus tax & gratuity) | Thursday, July 11th at 11:30am The Italian peninsula is bordered by five seas so it is only natural, with over 5300 miles of coastline, that seafood is a major part of the Italian diet. What is meant when we say that seafood is done "Italian style'? Three words best describe it: Freshness, Simplicity, Imagination. Join Executive Chef Chris Johnson for this fun hands-on experience where you will learn all you need to know about seafood and how to prepare it "Italian style". After the cooking is done, you'll enjoy all your new creations at a family-style lunch with your fellow chefs. Be sure to make your reservation early as the class is limited to just 10 students and it fills up quickly. Menu Capesante con Farro e Salsa Balsamico Sauteed sea scallops with warm farro, salad, beurre blanc and balsamic drizzle Gamberoni con Cannellini Sauteed shrimp with cannellini beans and escarole Pesce al Cartoccio White fish baked in parchment |