Enjoy spending time with Chefs Anne-Marie and Matt Wilkerson, who are Culinary Professionals in Cache Valley, renowned for their fun and interactive classes, world-class catering service, lifelong dedication to their crafts, and passion for service.  Anne-Marie hails from a small town in Romania, where she learned cooking, baking, and crafting since she was a child.  Matt was raised in the restaurant business since the age of 12 years old near New Orleans, Louisiana.  He now serves as a Culinary Instructor at Bridgerland Technical College.

Chinese Steamed Buns (Bao) and Authentic Miso Soup
January 11 OR January 25

Join Chefs Anne-Marie and Matt Wilkerson in an exploration of two delicious East Asian delights.  This hands-on class will teach you how to prepare Chinese Bao and Miso soup completely from scratch in an easy to understand method.  Both dishes can be prepared in less than an hour for an exotic weeknight family meal, or as a crowd pleasing set of appetizers for an event.  Participants will take home a list of recipes and techniques presented, in addition to a bamboo steamer basket and freshly steamed bao.

Valentine’s Date Night
February 8
For Valentine’s Day this year, bring your sweetheart to an exciting and romantic Culinary Demonstration with Chefs Anne-Marie and Matt Wilkerson!  The chefs will demonstrate how to construct an intimate, easy-to-execute fine dining meal for your loved ones.  After the class, each couple will sit down to enjoy the delicious, chef-prepared four-course meal.  The menu includes an Amuse Bouche, Salad and Bread Course, Steak Dinner, and Dessert.  Participants will take home a list of recipes and techniques presented.

New Orleans Gumbo and King Cake
February 22
For Mardi Gras season, join Chefs Anne-Marie and Matt Wilkerson for a festive evening of King Cake and authentic New Orleans Gumbo.  In this hands-on class and demonstration, you will learn how to make a Brioche-based King Cake with icing and dyed sugar topping and a true Creole Gumbo by a chef with over 20 years of experience in Cajun Creole cuisine.  Participants will prepare and take home their own king cakes, a portion of gumbo, in addition to a list of recipes and techniques prepared in this demonstration.  We cannot wait to showcase our cultural heritage and food to our friends and guests, and as they say in New Orleans:  “Laissez les bons temps rouler!” (Let the good times roll!)

Sweet and Savory Crêpes
March 8
Crêpes are a fun and versatile dish that can enrich any meal, including breakfast, brunch, or dessert.  Join our Chefs, Anne-Marie and Matt Wilkerson, in a fun, hands-on class, where you will learn just how easy it is to execute a variety of sweet and savory Crêpe dishes in your own kitchen.  Some classic preparations and fillings include Crêpes Suzette (with flambé!), Ham and Cheese, Strawberry with Whipped Cream, and Nutella with Banana and Walnut.  Participants will prepare and take home their own Crêpe batter and a list of all recipes presented, in addition to tasting many delicious Crêpes.