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New classes and/or events on sale on the second Tuesday of each month at 10am!
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.
DINNER MENU
-Welsh Rarebit Crostini
-Cock-A-Leekie Soup
-Lancashire Hotpot
-Sticky Toffee Pudding
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
Mangrove Mango Pale Ale
Fruity & refreshing beer that captures the essence of ripe mangoes, Vibrant tropical flavors, balanced by citrusy hops and a subtle malt sweetness, A perfect choice for anyone seeking a taste of the tropics
Jerk Marinated Shrimp
Grilled Jerk Marinated Shrimp served over VG Bibb Lettuce & a Tropical Fruit Salad
2NDÂ COURSE
Tates Helles German Style Lager
Pours a clear, pale golden color with a frothy white head, Subtle notes of freshly baked bread, crackers, and a hint of honey-like sweetness from the malt, Malt shines through with flavors of toasted bread, and a light sweetness reminiscent of honey or caramel, Light to medium body and a smooth, effervescent mouthfeel that refreshes the palate with each sip
Sesame Ginger Salad
Chilled Soba Noodles served with Cucumber, Carrot, Scallion & Green Papaya tossed in a Sesame-Ginger Dressing
3RDÂ COURSE
Hooter Brown Ale
Mahogany brown color with a creamy, tan head, Prominent notes of toasted malts, caramel, and nuts, Toasted malts dominate, providing a foundation of rich, biscuit goodness with sweet caramel and toffee notes that follow, Medium body and a smooth, creamy texture
Grilled English Bangers
Jolly Posh Bangers served over Cauliflower Mash topped with Onion Gravy
4THÂ COURSE
Apalach IPA
Aroma bursts with tropical & citrusy hop notes, featuring aromas of grapefruit, orange zest, pineapple & mango, Citrus notes of grapefruit & tangerine add brightness, while piney and resinous undertones provide depth and complexity, Smooth, creamy texture that coats the palate nicely
Pineapple Upside Down Cake
Classic Pineapple Upside Down Cake with Pineapple Rings, Maraschino Cherries & Brown Sugar Sauce
CLASS MENU
-Pimento Cheese Fritters with Red Pepper Jelly
-Fried Oysters with Sriracha Remoulade
-Southern Fried Quail
-Chocolate Stout Cake with Whiskey Ganache
MENU
-Deviled Eggs with Country Ham
-Bloody Mary Poached Shrimp with Bloody Mary Garnishes
-Hot Brown Sandwich
-Bacon-Bourbon Brownies with Sea Salt Caramel Sauce
Join us as we try some of the best bourbon the state of Texas & the U.S. has to offer! Welcome our host, bourbon provocateur, Shane Merriam.
A bottle of Boot Flask Small Batch Bourbon included in purchase price.
This special event is priced at $135 per person.
Must be at least 21 years of age with a valid ID presented at check-in.
PAIRING MENU
1st Course
Garrison Brothers Small Batch Bourbon Old Fashioned
Honey-Balsamic Glazed Medjool Dates
Grilled Medjool Dates stuffed with Roatsed Almonds wrapped with Apple Wood Smoked Bacon brushed with a Honey-Balsamic Glaze
2nd Course
Garrison Brothers Single Barrel Bourbon
Sun Dried Peach & Blue Cheese Bruschetta
Toasted French Baguette topped with Sun Dried Peaches &Point Reyes Blue Cheese garnished with Toasted Pecans and a Single Barrel Bourbon & Balsamic Vinegar Reduction
3rd Course
Garrison Brothers Guadalupe
Maple Leaf Farm Duck Breast
Seared Duck Breast served over a Caramelized Pear & VG* Lettuce Salad
4th Course
Garrison Brothers Honeydew Bourbon
Vanilla Panna Cotta with Honeydew Melon Compote
Madagascar Vanilla infused Panna Cotta topped with a Fresh Honeydew Compote
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
WELCOME COCKTAIL
Ology Distillery Small Batch Bourbon Mint Julip
1st Course
Italian Pilsner
Aromatic notes of straw, yeast, spicy herbal, peppery hops, and a touch of honey sweetness, the taste has a light, crisp, and bright feel with moderate carbonation and a semi-dry finish
Pimento Cheese Biscuit
Creamy Pimento Cheese Spread served on a Biscuit with Smoked Bacon
2nd Course
Sensory Overload Hazy IPA
Cloudy, pale golden body with a fine white head, well balanced with notes of tropical fruit, the aroma is of piney hops, zesty citrus, tropical & malt hints
Hot Brown
Open Face Sandwich with Roasted Turkey, Smoked Bacon & Tomato topped with Mornay Sauce and Broiled
3rd Course
Rainbow Colored Glasses
Moderate aromas & taste of limes and raspberries, Light to medium-bodied, with a moderate amount of carbonation, great flavor that’s not overpowering and consistent front to back
Derby Pie
Traditional Derby Pie with Pecans, Chocolate Chips, Bourbon & Vanilla Bean topped with Whipped Cream
CLASS MENU
-Champinones a la Mexicano Tostado
-Chicken Flautas
-Beef Barbacoa with Elotes & Spanish Rice
-Tres Leches
CLASS MENU
– Raspberry Dutch Baby with Nutella Syrup
– Prosciutto Breakfast Cup with Villages Grown Salad
– Baked Feta & Egg Casserole
– Tiramisu Cake
CLASS MENU
– Green Minestrone with Cheese Tortellini
– Spring Pea Salad with Mint Vinaigrette
– Cod with Leeks, Snap Peas & Herbs
– Lemon Meringue Pie
CLASS MENU
– Crab Stuffed Avocado with Pea Shoots
– Asparagus Risotto
– Roasted Pork Tenderloin served over a Spring Panzanella Salad
– Hummingbird Cake
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
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