Live Cooking Events at The Show Kitchen

New classes and/or events on sale on the second Tuesday of each month at 10am!

WHAT WE ARE ABOUT

The Show Kitchen is about building your confidence in cooking. Come join Chef Scott Copeland and 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.

WHAT TO EXPECT

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!

MEET THE CHEFS

Courtesy of The Villages Daily Sun/Photo by Arianna Bennett

Scott Copeland

Executive Chef

Raised in Long Island, Scott grew up as his Greek grandmother’s assistant in the kitchen. During high school, he worked summer jobs in kitchens.  This lead to him attending the Culinary School in Baltimore, MD. 

Chef Scott’s career includes working in kitchens in New York City (one being the ’21 Club), serving time at Disney, and operating his own restaurant. He made strides in the Orlando area for over 25 years.

Now, Chef Scott is excited to teach The Villages community a variety of recipes and techniques at The Show Kitchen!

Kimberly Schwind

Sous Chef

“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.

EVENT DATES & TIMES

*Please plan to arrive 5-10 minutes prior to your scheduled time.
**Menu items are subject to change.

The Food of Brazil Pt 1

MENU
-Casquinha de Siri (Crab Fritters)
-Hearts of Palm Salad
-Grilled Picahna Steak with Brazilian Potato Salad & Salsa Vinaigrette
-Coconut Cake

Tuesday

Mar 19

12:00PM

Tuesday

Mar 19

3:00PM

Laphroaig Scotch & Oyster Pairing

This event will include a welcome cocktail, 3 pours of some of Laphroaig’s best scotch (each paired with 2 oysters), and a bottle of Laphroaig© 10 Year!

This special event is priced at $100 per person.
Must be at least 21 years of age with a valid ID presented at check-in.

WELCOME COCKTAIL
Laphroaig Select Smoky Pina Colada
Amuse Bouche
Grilled Oysters with a Smoky Pineapple Salsa

1st COURSE
LAPHROAIG ¼ CASK
Peaty explosion on the palate, delivering a robust and smoky flavor that is characteristic of Islay whiskies. The aging in quarter casks imparts oaky and vanilla undertones, contributing to a rich and complex taste. You may detect a touch of black pepper and other spices, adding depth to the overall flavor profile.
Blue Point Oyster Po’ Boy, Westport & Newport, Connecticut
Lightly Breaded& Fried Blue, Shredded Lettuce, VG Tomato & Remoulade Sauce on Toasted Cuban Bread

2ND COURSE
LAPHROAIG 10 YEAR
A robust Islay single malt Scotch whisky known for its intense peat smoke, maritime influence, and medicinal notes, creating a bold and distinctive flavor profile. The palate is characterized by a powerful smokiness, hints of sweetness, and a lingering finish that encapsulates the essence of this iconic peated whisky.
Malpeque Oyster, Malpeque Bay, Prince Edward Island, Canada
Served on the Half Shell, Shallot Mignonette with Cracked Black Pepper

3RD Course
LAPHROAIG WAREHOUSE
A pale gold appearance reflects the careful aging process. On the palate a powerful peat-reek and ashy notes of tar combine with sweet Manuka honey and burnt toffee. The finish is peaty and acidic with lingering herbal and spicy notes leading to a floral aftertaste.
Wellfleet Oysters Rockefeller, Wellfleet, Massachusetts
Roasted Wellfleet Oysters topped with Spinach, Nueske’s Smoked Bacon & Shallots cooked down with Laphroaig Warehouse topped with Parmesan Cheese

Wednesday

Mar 20

3:00PM

Wednesday

Mar 20

6:00PM

Eat Your Veggies: Squash

MENU
-Zucchini Tots with Sriracha Ranch Dressing
-Butternut Squash & Sausage Pinwheels
-Spaghetti Squash Bolognese
-Pumpkin Icebox Cake

Thursday

Mar 21

12:00PM

Thursday

Mar 21

3:00PM

El Espolon Tequila Pairing

Includes a bottle of Espolon Tequila with purchase of a seat at this event!

This special event is priced at $110 per person.
Must be at least 21 years of age with a valid ID presented at check-in.

1st Course
Traditional Margarita with Grand Marnier Float
simple syrup, fresh lime juice, Espolon Blanco, Grand Marnier
paired with
Bay Scallop Ceviche Tostada
Lime & Cilantro Marinated Bay Scallops served over a Crisp Corn Tostada with Guacamole

2nd Course
Spicy Margarita with Espolon Blanco & Ancho Rey
ginger syrup, fresh lime juice, ancho verde, Espolon Blanco, candied ginger
paired with
Chili-Lime Shrimp

Grilled Chili & Lime Marinated Shrimp served over a Grilled Pineapple Salsa

3rd Course
Smokey Margarita with Montelobos & Espolon Reposado
Simple syrup, fresh lime juice, pineapple juice, Espolon Reposado, Ancho Reyes
Paired with
Pork Carnitas Tacos
Roasted Pork Carnitas, Cabbage Slaw, Mango Salsa

4th Course
Ginger Margarita with Aperol
ginger, fresh lime juice, Espolon Reposado, ginger, Aperol
paired with
Ginger & Coconut Rice Pudding
Arborio Rice with Coconut Milk, Ginger & Vanilla

Friday

Mar 22

1:00PM

Friday

Mar 22

4:00PM

Howler Head Whiskey Pairing

Includes a bottle of Howler Head Whiskey with purchase of a seat at this event!

This special event is priced at $110 per person.
Must be at least 21 years of age with a valid ID presented at check-in.

Howler Head Old Fashion
Howler Head Bourbon with Simple Syrup, Chocolate & Orange Bitters, Orange Twist and Amerana Cherries
paired with
Charcuterie Board

Prosciutto, Aged Parmesan, Sun Dried Fruit & Crostini’s

Wilderness Trail Black Manhattan with Averna
Wilderness Trail Black Rye, Averna, Orange Bitters with an Orange Twist & Amerana Cherries
paired with
Wild Mushroom Risotto

Creamy Arborio Rice with Parmesan Cheese & Assorted Wild Mushrooms

Longbranch Blueberry Lemon Smash
Longbranch Bourbon, Blueberry Simple Syrup, Lemon Juice & Mint
paired with
Lamb Kebabs

Grilled Lamb with Mint with a Blueberry Reduction Sauce

Smoke without Fire Old Fashion
Wild Turkey & Montelobos, Angostura Bitters, Orange Bitters garnished with a Torched Cinnamon Stick
paired with
Smoked Bourbon Pecan Pie

Pecan Pie with Smoked Bourbon & Whipped Cream

Saturday

Mar 23

1:00PM

Saturday

Mar 23

4:00PM

Dutch: The Food of The Netherlands

MENU
-Kaassouffle (Dutch Cheese Souffle)
-Bitterballen (Meatballs) served with Grain Mustard Sauce
-Stamppot (Pan Roasted Sausage)
-Boterkoek (Butter Cake)

Tuesday

Mar 26

12:00PM

Tuesday

Mar 26

3:00PM

Cookbook Series: John Currence

MENU
-Okra & Green Onion Hush Puppies with Herb Tartar Sauce
-Pickled Shrimp with Tomato Aspic & Duke’s Mayo
-Cola Fried Chicken Thighs
-Chocolate Peanut Butter Cake

Thursday

Mar 28

12:00PM

Thursday

Mar 28

3:00PM

Dinner & a Movie: My Big Fat Greek Wedding

MENU
-Spanakopita with Tzatziki
-The Villages Grown Greek Salad
-Moussaka
-Apple & Orange Bundt Cake

Friday

Mar 29

6:00PM

Key West Celebration Part 1

Starting at $75

MENU
-Conch Chowder
-Stone Crab Claws with Mustard Sauce
-Mojo Shrimp
-Key Lime Pie

Tuesday

Apr 02

12:00PM

Tuesday

Apr 02

3:00PM

Bowls, Bowls, Bowls Part 2

MENU
-Everything Spice Breakfast Bowl
-Chicken Noodle Bowl
-Shrimp & Rice Bowl
-No Bake Key Lime Bowl

Thursday

Apr 04

12:00PM

Thursday

Apr 04

3:00PM

Vietnamese Part 2

MENU
-Cahn Chua Soup
-Braised Pork Belly
-Braised Lemongrass Chicken with Pickled Cucumbers
-Boba Tea

Tuesday

Apr 09

12:00PM

Tuesday

Apr 09

3:00PM

Blue Zone Eating

MENU
-Spinach & Pesto Stuffed Cremini Mushrooms
-Southwest Quinoa Salad
-Eggplant Caponata & Mediterranean Chickpea Salad
-Strawberry & Vanilla Chia Seed Pudding

Thursday

Apr 11

12:00PM

Thursday

Apr 11

3:00PM

Italy Culinary Tour: Sicily

MENU
-Caponata Bruschetta
-Stuffed Artichokes
-Involtini di Melanzane
-Sfinci

Tuesday

Apr 16

12:00PM

Tuesday

Apr 16

3:00PM

Argentina Part 2

MENU
– Sopa Locro
– Choripan-Grilled Chorizo with Chimichurri
-Cazuela de Gaucho
-Torta Rogel

Thursday

Apr 18

12:00PM

Thursday

Apr 18

3:00PM

Appetizer Party

MENU
-Buffalo Cauliflower Bites
-Southern Style Deviled Eggs with Candied Bacon
-Cajun Shrimp & Grits Bite
-Fried Chicken Slider with Lemon Aioli, Zucchini Pickle

Tuesday

Apr 23

12:00PM

Tuesday

Apr 23

3:00PM

Keto Diet Part 1

MENU
-Italian Sausage & Kale Soup
-Buffalo Chicken Lettuce Wraps
-Wild Mushroom & Truffle Cauliflower Crust Pizza
-Berry & Chia Seed Pudding

Thursday

Apr 25

12:00PM

Thursday

Apr 25

3:00PM

Dinner & A Movie: The Trip

MENU
-Welsh Rarebit Crostini
-Cock-A-Leekie Soup
-Lancashire Hotpot
-Sticky Toffee Pudding

Friday

Apr 26

6:00PM

Beer Tasting Series: Oyster City Brewing Co.

Price of Admission Includes a 4 Pack of the Beers You Will be Tasting. Food Menu to Come!

This special event is priced at $75 per person.
Must be at least 21 years of age with a valid ID presented at check-in.

MENU
TBA

Saturday

Apr 27

1:00PM

Saturday

Apr 27

4:00PM

Cookbook Series: Kevin Gillespie

MENU
-Pimento Cheese Fritters with Red Pepper Jelly
-Fried Oysters with Sriracha Remoulade
-Southern Fried Quail
-Chocolate Stout Cake with Whiskey Ganache

Tuesday

Apr 30

12:00PM

Tuesday

Apr 30

3:00PM