Bread + Butter on Friday announced that it will be continuing its popular TOAST series of cooking lessons in the new year with the first online class taking place February 11th. To kick off the season, Bread + Butter will host a special Valentine’s Day class that includes a kit featuring two whole live Maine lobsters, a bottle of wine curated by Winebow to pair with the lobster, and a 90 minute virtual cooking class with Chef Micheal Tuohy, founder of Fullhouse Hospitality.
The Valentine’s Day lobster kit is $85 with proceeds going to support Bread + Butter’s COVID-19 relief efforts.Additional lobsters can be added to include the whole family in the cooking fun and the kit will be available for pickup at The Park Cafe all day February 10th.
Those who are not local and still wish to participate, can use code “LOBSTER25” for a $25 discount (does not include lobsters or wine). In addition, the class will be recorded so attendees can access the class throughout Valentine’s Day weekend. Lobster kits can be purchased by visiting www.breadandbutterchs.org/
The TOAST Series continues on February 23rd with the traditional donation-based online class offerings and each class focusing on a specific culinary skill or technique led by a chef expert on that topic. Classes will cover a variety of topics from fish butchery to Filipino fare.
Xan McLaughlin, longtime bartender and Operating Partner at The Park Cafe will also lead attendees through the making of a cocktail to pair with each meal. Attendees will receive an email in advance of the class with recipes as well as ingredients and equipment needed. Classes are live on Zoom, so attendees can cook along, but also will receive a recording of the class for future reference. Each class is donation based (with a suggested donation of $20) and open to the public at large. These virtual cooking classes will also be passed on to Bread + Butter culinary students who cannot access in-person culinary education during the pandemic. Tickets can be purchased at www.breadandbutterchs.org/
2021 TOAST Schedule: (All classes are held at 6:30 pm)
- 2/11 – Whole Maine Lobster with Michael Tuohy
- 2/23 – Rice with Amethyst Ganaway (Les Dames Escoffier, America’s Test Kitchen)
- 3/9 – Filipino with Nikko Cagalanan (Mansueta’s Filipino)
- 3/23 – Fish Butchery with Shamil Velazquez (Delaney’s Oyster House)
- 4/6 – Ballpark Fare with Josh Shea (Charleston RiverDogs)
- 4/20 – Seafood Risotto with Scott Countryman (formerly Poogan’s Porch)
- 5/4 – Pastry with Amanee Neirouz (Ms. Roses Fine Food & Cocktails)
- 5/18 – Pie with Katy Powers (Neighborhood Dining Group)
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