From Scratch Cooking Class There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create. Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch. Sounds good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas. Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more. If we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price. Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.  A minimum number of 4  students are required for each class to make. Menus   June 29th Kick ass deviled eggs Sous vide fried chicken (the tenderest you have ever had) with pan gravy and sweet potato biscuits Hummingbird cup cakes (pecans, banana, pineapple, cinnamon and nutmeg) Craft Beer Pairing included in price.   Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton Day/Date: Thursday, June 8th, 15th, 22nd, 29th and July 13th, 20th, 27th Time: 5:30p.m. Price: Members:$35.00 Non Members: $45.00

July 10th – 14th Summer Camp Week Jr. Chef Lunch & Learn Camp   Junior Chefs will learn kitchen safety and sanitation, from scratch cooking skills and light gardening with fresh herbs and vegetables. The Junior Chefs will reinforce what they learn and practice public speaking skills at the 11:30 demonstration. Friends and families can join the Junior Chefs for their daily Lunch and Learn specials for $5 per person limited to two tickets per camper. Instructor: Chef Cheri Hiers Ages: 8 & up Days/Dates: Monday-Friday, July 10th-14th Time: 8:30a.m. – 1:00p.m. Price: Members: $175.00/ Non Members: $185.00 Registration Deadline: July 3rd Buy your Culinary Arts Camp Apron here: MENUS Monday, July 10th Pork Chops Sautéed Apples Grilled Corn Rainbow Sugar Cookies Tuesday, July 11th Roast Chicken and Vegetables Ricotta Gnocchi Vanilla Pudding Wednesday, July 12th Chili, Cornbread Strawberry-Basil Crepes Thursday, July 13th Marinated Chicken Fajita Kabobs Salsa Fresh Tortillas Lemon Rosemary Cookies Friday, July 14th Whole Wheat Pizza with Fresh Tomato Sauce Chocolate Pudding

July 10th – 14th – Summer Camp Week  Food is Science Camp A very interactive, hands-on summer camp for children. Children will work side by side with a professional chef and learn the science of food. Each day we will do a different science experiment and link that experiment to the menu we are preparing for the day. There will be a take home from each class to re-emphasize the lesson for the day at home. The importance of safety and healthy food practices will also be taught.   Instructor: Chef Danie, Culinary Arts Instructor at Gulfport High and restaurant owner Ages: 11 – 14 Days/Dates: Monday-Friday, July 10th-14th Times: 1:30p.m. - 4:30p.m. Price: Members: $190.00/ Non Members: $200.00 Registration Deadline: July 3rd  Clean up will be taught at the end of every class to ensure proper sanitary techniques are employed. Hand washing as well as a safe and sanitary way to clean the kitchen Buy your Culinary Arts Camp Apron here: CLASS ONE – Monday The Science of Making a Simple Dough. Yeast and how it works. Children will learn the art of making pizza dough and a rustic sauce as well as simple knife skills to cut up toppings for pizzas. EXPERIMENT – Science experimentwith yeast MENU – Mini pizzas with various toppings and breadsticks. TAKE HOME – Pizza dough and sauce for another pizza!   CLASS TWO – Tuesday Egg-cell-lent Eggs Children will learn the importance of eggs in a balanced diet as a great source of protein. EXPERIMENT – Science experiment with eggs. MENU – Easy omelets. Deviled eggs and easy scrambled eggs and fresh fruit salad. TAKE HOME – Fresh farm eggs and Milk.   CLASS THREE – Wednesday Simple Fresh Market Soup Children will learn the importance of eating whole fresh foods. They would learn how to make good food choices in any situation. They would also learn how to make a simple soup out of fresh veggies from the market. EXPERIMENT – Science of processed food Soda experiment. MENU – Fresh Market Soup TAKE HOME – A container of fresh soup.   CLASS FOUR –Thursday Tasting without Smell Children will learn the importance of the sense of smell on the flavor of food and how to cook with aromatics. EXPERIMENT- Taste test without smell. MENU – Fresh lemon curd – Stuffed mini potatoes w/ herbed chicken. TAKE HOME – Fresh lemon curd.   CLASS FIVE – Friday Making Pasta Children will learn the age old method of making fresh pasta and the easiest marinara sauce as well as the importance of picking fresh ingredients and eating correctly. EXPERIMENT – How to tell if eggs are good or bad. MENU– Fresh fettuccine pasta and an easy marinara sauce. TAKE HOME– Fresh Pasta

From Scratch Cooking Class There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create. Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch. Sounds good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas. Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more. If we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price. Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.  A minimum number of 4  students are required for each class to make. Menus July 13 Tapas and beer date night, room set up with tables for two Bruschetta made from local bread and locally grown tomatoes, best quality olive oil Shrimp canapes made from wild caught Mississippi shrimp Fresh made marinara sauce (local tomatoes) and imported Italian pasta, topped with  Parmigiano Reggiano Raspberry mousse Craft Beer Pairing included in price. July 20 Fresh corn salad Whole roasted herb stuffed Cornish game hens with yellow squash cooked in butter. Local French bread Strawberry mousse Craft Beer Pairing included in price. July 27 Cheeseburgers on the grill outside Potato salad Baked beans End with make your own ice cream sundae. Craft Beer Pairing included in price. Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton Day/Date: Thursday, June 8th, 15th, 22nd, 29th and July 13th, 20th, 27th Time: 5:30p.m. Price: Members:$35.00 Non Members: $45.00

July 17th – 21st Summer Camp Week Jr. Chef Lunch & Learn Camp   Junior Chefs will learn kitchen safety and sanitation, from scratch cooking skills and light gardening with fresh herbs and vegetables. The Junior Chefs will reinforce what they learn and practice public speaking skills at the 11:30 demonstration. Friends and families can join the Junior Chefs for their daily Lunch and Learn specials for $5 per person limited to two tickets per camper. Instructor: Chef Cheri Hiers Ages: 8 & up Days/Dates: Monday-Friday, July 17th-21st Time: 8:30a.m. – 1:00p.m. Price: Members: $175.00/ Non Members: $185.00 Registration Deadline: July 10th Buy your Culinary Arts Apron here: MENUS Monday, July 17th Pork Chops Sautéed Apples Grilled Corn Rainbow Sugar Cookies Tuesday, July 18th Roast Chicken and Vegetables Ricotta Gnocchi Vanilla Pudding Wednesday, July 19th Chili Cornbread Strawberry-Basil Crepes Thursday, July 20th Marinated Chicken Fajita Kabobs Salsa Fresh Tortillas Lemon Rosemary Cookies Friday, July 21st Whole Wheat Pizza with Fresh Tomato Sauce Chocolate Pudding

From Scratch Cooking Class There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create. Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch. Sounds good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas. Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more. If we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price. Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.  A minimum number of 4  students are required for each class to make. Menus July 13 Tapas and beer date night, room set up with tables for two Bruschetta made from local bread and locally grown tomatoes, best quality olive oil Shrimp canapes made from wild caught Mississippi shrimp Fresh made marinara sauce (local tomatoes) and imported Italian pasta, topped with  Parmigiano Reggiano Raspberry mousse Craft Beer Pairing included in price. July 20 Fresh corn salad Whole roasted herb stuffed Cornish game hens with yellow squash cooked in butter. Local French bread Strawberry mousse Craft Beer Pairing included in price. July 27 Cheeseburgers on the grill outside Potato salad Baked beans End with make your own ice cream sundae. Craft Beer Pairing included in price. Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton Day/Date: Thursday, June 8th, 15th, 22nd, 29th and July 13th, 20th, 27th Time: 5:30p.m. Price: Members:$35.00 Non Members: $45.00

July 24th – 28th Summer Camp Week Jr. Chef Lunch & Learn Camp   Junior Chefs will learn kitchen safety and sanitation, from scratch cooking skills and light gardening with fresh herbs and vegetables. The Junior Chefs will reinforce what they learn and practice public speaking skills at the 11:30 demonstration. Friends and families can join the Junior Chefs for their daily Lunch and Learn specials for $5 per person limited to two tickets per camper. Instructor: Chef Cheri Hiers Ages: 8 & up Days/Dates: Monday-Friday, July 24th-28th Time: 8:30a.m. – 1:00p.m. Price: Members: $175.00/ Non Members: $185.00 Registration Deadline: July 17th Buy your Culinary Arts Apron here: MENUS Monday, July 24th Taco Soup with Tortilla Noodles Grilled Corn on the Cob Blueberry Muffins Tuesday, July 25th Chicken Parmesan Crispy Green Beans Garlic Bread Marshmallows Wednesday, July 26th Steamed Dumplings Dipping Sauces Fried Rice Fruit Spring Rolls Thursday, July 27th Chicken Gumbo with Rice Apple Pie Friday, July 28th Steak and Potato Pot Pie Creme Brûlée

From Scratch Cooking Class There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create. Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch. Sounds good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas. Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more. If we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price. Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.  A minimum number of 4  students are required for each class to make. Menus July 13 Tapas and beer date night, room set up with tables for two Bruschetta made from local bread and locally grown tomatoes, best quality olive oil Shrimp canapes made from wild caught Mississippi shrimp Fresh made marinara sauce (local tomatoes) and imported Italian pasta, topped with  Parmigiano Reggiano Raspberry mousse Craft Beer Pairing included in price. July 20 Fresh corn salad Whole roasted herb stuffed Cornish game hens with yellow squash cooked in butter. Local French bread Strawberry mousse Craft Beer Pairing included in price. July 27 Cheeseburgers on the grill outside Potato salad Baked beans End with make your own ice cream sundae. Craft Beer Pairing included in price. Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton Day/Date: Thursday, June 8th, 15th, 22nd, 29th and July 13th, 20th, 27th Time: 5:30p.m. Price: Members:$35.00 Non Members: $45.00