Cooking Classes for the Month of October



Cooking classes are always a lot of fun. It is a fun time with great people and you will learn to cook an entire meal from appetizers to dessert. Join me for one of more cooking classes this month.


Sunday, October 11th 3:00-5:00pm     Appetizers and Fun Finger Food

Tuesday, October 13th 6:30-8:30pm   Fall Dinner Ideas

Saturday, October 17th 11:00-1:00pm  Fall Dinner Ideas

Monday, October 26th 6:30-8:30pm  Appetizers and Fun Finger Ideas

Sample Menu of one of my latest Easy Dinner presented in September

Caramelized Onion Muffin With Goat Cheese Frosting

Bacon and Parmesan Meatballs in a Basil and Tomato Sauce

Stuffed Zucchinis

Caramel and Apple Tarts

Lemon and Chocolate Mousse Cake

In this class format, you will have a chance to sit, relax and learn many tips from your instructor. I will demonstrate how to make the recipes and you will enjoy a generous tasting of all the recipes we are making.

( For regulars $25. The fee is waived if a purchase of Demarle cookware is placed of +$60). Does not apply to the class at the Culinary Hub.

You may RSVP at
call 864-494-4494.

2 thoughts on “Cooking Classes for the Month of October

  1. Hi Cecile! I was at a Demarle party last night and was very impressed with the cookware. I would love to come to a class or another demonstration where I can bring my husband (the real chef of our home). Do you recommend an appetizer idea class or just attend another party?


    • Good evening Robin,

      I would like to apologize for my much delayed response. I have had some family health issues that has been taking much of my mind. Anyhow, t was a pleasure meeting you at Amanda. I am happy to hear that you enjoyed everything. IT would be probably best to come to another cooking class where I am showing en entire menu so that your husband would be able to see how everything is working. I will be posting the schedule of the November classes very soon, I hope that you can come then. I look forward to hearing from you and send you my best, Cecile Wagner


Comments are closed.