Join us as we riff on Oktoberfest Cooks’ style — with a tribute to our delicious, bacony brethren.
Classes are going fast so click on the red class titles to enroll now!
Fall Harvest Dinner: Wine & Beer Pairing – (Waiting List)
Leslee Miller, Michael Agnew, Mike Shannon
Grand, Friday, October 7, 6 pm – 9 pm, $75
With an abundance of late-summer vegetables
comes time to enjoy the fruits of our labor. Join
Chef Mike as he creates a menu from a fabulous
array of fall finds, while Sommelier Leslee and
Cicerone Michael provide perfect wine and beer
pairings for a harvest feast. Grilled Shrimp Salad
with Goat Cheese Fritters; Beef Carpaccio Crostini
with Caramelized Onions and Blue Cheese; Sausage-
Stuffed Portobellos; Pork Loin with Mango Chutney;
Baked Stuffed Apples.
Mmm … Bacon
Terry John Zila
Grand, Sunday, October 9, 10 am – 1 pm, $65
Bacon, glorious bacon. Bacon makes us do strange
things, like write songs about bacon: “Bacon frying,
are you listening? In the pan, pork is sizzling.
A foodie’s delight, we’re happy tonight, eating
through a bacon wonderland.” Bacon appetizers.
Bacon salads. Bacon bread. Bacon soup. Bacon
desserts. What else do you need to know? Bacon
lovers, unite! Baked Bacon-Wrapped Almond- and
Goat Cheese-Stuffed Dates; Oyster Rockefeller
Casserole with Bacon; Canadian Bacon, Russet
Yam and Green Apple Bake; Portuguese Kale Soup
with Chicken and Pancetta Meatballs; Maple Bacon
Crème Brûlée.
Sunday Suppers: October – (Waiting List)
Mike Shannon
Grand, Sunday, October 9, 5 pm – 7 pm, $20
Remember the simple glory of Sunday supper?
Well, Cooks of Crocus Hill is bringing it back! Join
us on a Sunday evening in October for a homecooked,
three-course meal. Eat good food, have
a laugh and get inspired to cook for your family
during the upcoming weeks. Sunday Suppers have
quickly become “must attend” events at Cooks.
Join us to find out why! Hawaiian Green Salad;
Oven-Baked Sticky Pork Ribs; Pineapple Rice Pilaf;
Kahlúa Brownies.
Green Ox’s World Tour of Pork
Mike Phillips
50th, Friday, October 14, 6 pm – 8 pm, $55
Nøff! Kwik! Oink! We may disagree on what to call
it or how to prepare it, but regardless of nationality,
we can all agree that we’d be lost without the
culinary pleasure that is pork. Cooks is happy to
welcome Green Ox’s Mike Phillips, charcuterie
expert and sausage-stuffer extraordinaire, for this
two-hour journey through a world of pork. From terrines
to galantines, he’ll show you the ins and
outs of this fascinating and beautiful method of
preserving — and improving upon —
all the most delicious porcine parts. Assorted Charcuterie;
Salad with Smoked Confit of Pork Belly on Seasonal
Greens; Handmade Sausages with Creamy Grits and
Honey Gastrique.
Porkapalooza: A Pig and Wine Pairing Dinner – (Waiting List)
Mike Shannon, Leslee Miller
50th, Friday, October 28, 6 pm – 9 pm, $75
Sus scrofa domesticus. The humble pig. We’re crazy
about ’em! Chef Mike and Sommelier Leslee are
here to make all of your piggy dreams come true
as they create a pairing menu that is all things
P-O-R-K. From apps to dessert, we’ve got you
covered with this four-letter word … a great way to
add that extra layer with the start of your fall. Pig
out! Bacon Brats with Whiskey-Scented Honey and
Horseradish Mustard; Southern Cobb Salad; Mushroom-
and Roquefort-Stuffed Pork Chops; Fennel and
Maple-Glazed Ham with Mashed Potatoes; Grilled
Apple Slices with Bacon Caramel.
