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New classes and/or events on sale on the second Tuesday of each month at 10am!
Beginning 6/1/24: All sales are final; no exchanges or refunds permitted.
Due to the nature of this experience, it is pertinent the chef knows an exact number of attendees to prepare accordingly prior to the event.Â
The Show Kitchen is about building your confidence in cooking. Join The Show Kitchen team to learn about cooking techniques, tips & tricks of the kitchen trade, tasting different types of cuisine and having a great time doing it. Come and expose yourself to our classes, special pairing dinners and guest chefs.
Intimate Atmosphere
Nested behind a beautiful wall of windows, the Show Kitchen accommodates up to 20 guests. An audio/video system provides a bird’s-eye view of the food prep and cooking.
Learning New Skills
Guests will get exposure to numerous cooking techniques, such as grilling, sautéing, frying, braising, roasting, and steaming, to name a few!
Various Experiences
Attend demonstrations/classes while enjoying delicious dishes that you can cook at home, food pairings events, celebrity chef dinners, even book a private event!
Email SawgrassShowKitchen@TheVillages.com to book a private event!
“I am originally from San Diego, CA. I attended The Art Institute of San Diego and received my BA in Culinary Management. In San Diego I met and fell in love with my wonderful husband who has been a part of the Navy Special Forces for the past 17 years. We have three wonderful children together and were stationed in Virginia Beach, VA for the past 12 years.Â
I have grown up in the culinary world and have about 17 years of experience under my belt. I have run both back and front of the house, I’ve helped open three restaurants, and I owned my own catering business in Virgina Beach. My cuisine focus is on healthy eating, making great use of the ingredients you have in your home, keeping things simple while being very delicious. I love eating Mediterranean food and enjoying foods that are just bright and colorful on the plate.Â
Teaching people to cook has always been my passion and I’m grateful to be afforded the opportunity to do that here at The Show Kitchen.”
“I have been working in the food industry since I was 15 years old and graduated from Le Cordon Bleu in 2010 with my associates in Science. I have been working for The Villages for over 10 years. I helped open four restaurants in The Villages – three of those for FMK (Bluefin, Chop House and Harvest). I was the production manager for FMK, and I owe Fred Karimipour and his team a lot for giving me the quality experience and skills I possess today. Having long held a desire to teach people how to cook, when the opportunity to work in The Show Kitchen presented itself, Fred was very encouraging and supported me fully. “
“A recipe is a story that ends with a good meal – and I am truly excited to share that story with everyone in The Villages.“
*Please plan to arrive 5-10 minutes prior to your scheduled time.
**Menu items are subject to change.
CLASS MENU
– Portuguese Bean Soup
– Pasteis de Bacalhau-Salt Cod Fritters
– Porco Alentejana-Pork & Clams
– Bolo de Amendoa
CLASS MENU
– Vignole – Spring Vegetable Stew
– Lemon Gnocchi with Peas & Spinach
– Linguine with Rabbit, Artichokes & Fava Beans
– Nutella Gelato with Cherries
DINNER MENU
– French Cheese Plate
– Tomato & Basil Bruschetta
– Beef Bourguignon
– Raspberry Bavarian Cream
Includes a variety 4-pack of the beers sampled.
This special event is priced at $70 per person.
Must be at least 21 years of age with a valid ID presented at check-in.
PAIRING MENU
1st COURSE
Cranes Song Japanese Style Lager
Floral with hints of jasmine and cherry blossoms, A toasty sweetness with a crisp herbal finish, Masterfully crafted lager that pays homage to Japanese brewing traditions
Shrimp Gyoza
Gyoza Wrappers stuffed with Shrimp, Cabbage, Green Onion, Garlic & Ginger served with a Sesame-Soy Dipping Sauce
2ND COURSE
Moss Monster IPA
Hazy golden-orange hue with a frothy off-white head, the aroma bursts forth with a bouquet of tropical fruits, citrus zest, and pine resin, A harmonious blend of hop flavors, with a pronounced bitterness balanced by juicy citrus and tropical fruit notes
Paneer Tikka Masala
Paneer Cheese marinated in Yogurt & Aromatic Spices simmered in a Tomato & Indian Spiced Sauce served with Basmati Rice
3RD COURSE
Fruling German Pilsner
Pale gold color with excellent clarity, delicate floral hops and a base of crisp, bready malt, Noble hop bitterness adds a subtle bite that lingers on the palate. Flavors of grass, hay, and a hint of lemon zest
Grilled Bratwurst
Grilled German Bratwurst served on a Pretzel Roll topped with Sauerkraut & Coleman’s Mustard
4TH COURSE
Tall Pine Porter
Aromas of roasted malt greet the nose, with notes of dark chocolate, coffee, and caramel, Roasted malt flavors dominate, with pronounced notes of dark chocolate and espresso
Chocolate Stout Cake
Chocolate Stout Cake with Vanilla & Sour Cream topped with a Tall Pine Porter Frosting
CLASS MENU
– Tomato, Avocado & Ricotta Toast
– Grilled Lamb Sausage with Dijon Mustard & Cornichons
– Braised Chicken Legs with Shallots & Vinegar
– Coconut Cake
CLASS MENU
– Fried Pickles with Buttermilk Ranch
– Shrimp, Corn, & Tomatillo Salad
– Mediterranean Lamb Burger with Orzo Salad
– Strawberry Shortcake
CLASS MENU
– Shrimp Ceviche Served with Homemade Tortilla Chips
– Grilled Mahi-Mahi Tacos on Corn Tortillas and a Creamy Pickled Slaw
– Beef Cheek Tacos on Flour Tostada Served with Fresh Mango Salsa
– CA State Dessert: Vanilla Chiffon Cake with Fresh Berries
CLASS MENU
-Alligator Tail Piccata (Our Play on Chicken Piccata)
-Cheese Grits Souffle
-Southern Style Shrimp & Collard Greens
-Sour Orange Pie
CLASS MENU
-Hangover Soup
-Samgyeopsal I Crispy Pork Belly Lettuce Wrap Topped with Kimchi
-Korean Korn Dogs
-Bungeoppang I Fish-Shaped Waffle filled with Sweet Red Bean Paste Served with Vanilla Ice Cream
CLASS MENU
-Wedge Blue Cheese Salad with Pickled Onions, Bacon Bites, Village Grown Tomatoes, and Blue Cheese Dressing
-Grilled Potato Salad with Bacon Vinaigrette
-Maple Bacon Cheeseburger Sliders
-Angel Food Cake with Fresh Strawberries and Whipped Cream
CLASS MENU
-Black beans & Rice
-Baked Mac N’ Cheese with Crispy Pork Belly and Collard Greens
-Strawberry Soda
-Sweet Potato Pie
Each Chef will be showcasing their favorite recipe from their time at The Show Kitchen.
CLASS MENU
-Bry’s Vegetarian Empanadas
-Javier’s Mofongo Bites with Fancy Sauce
-Kimberly’s BBQ Ribs with Corn Pudding
-Michelle’s Lemon Ice Box Cake
CLASS MENU
-Grilled Watermelon & Feta Village Grown Salad with a Citrus Vinaigrette
-Chilled Cantaloupe Soup finished with Creme Fresh and Village Grown Micro-Greens
-Grilled Jerk Chicken Thighs with Papaya & Mango Salsa
-A Nod to the FL Orange I Cupcakes with Vanilla Frosting topped with Candied FL Orange Slices
CLASS MENU
-Miso Soup & Traditional Green Tea Ceremony
-Lunch Bento Box with Sake Bombs
-Steak Hibachi Dinner
-Fried Green Tea Ice Cream
Tickets for this special event start at $65. Must be at least 21 years of age with a valid ID to consume alcohol.
CLASS MENU
-Blackberry Moonshine Smash Cocktail
-Fried Green Tomatoes
-Southern Cornbread with Bee Charmer Butter
-BBQ Pulled Pork with Sides
-Grandma Ruth’s Candy Bar Cake