Bring home a food party with user-friendly skills from The Cook’s Station.
Fun and education—those are the two primary goals of the monthly classes held upstairs at The Cook’s Station, says chef Vince Bienish.
A 30-year industry veteran, Bienish blends a love for his family’s cooking style, which originated in Curinga, Italy, with nationwide experience in restaurant kitchens to create informative and accessible culinary programming that feels like a party.
When students and guests leave The Cook’s Station classes—often grasping tightly to the stair railing to stabilize their wine-fueled descent—they’re empowered to take their newfound skills home to their guests.
“When I do recipes, they’re on one page,” Bienish says, explaining the simplicity and accessibility of the dishes he demonstrates so guests can make them at home. “People think risotto or duck are difficult, but they’re not. I break everything down. I’ll even give people my email and am happy to help.”
Promising simple recipes and clear demonstrations, December’s lineup of classes might provide just the inspiration and practical steps for entertaining all month long while making you, the host, look like a culinary expert.
“We take the intimidation out of gourmet cooking,” says Devin Byrne, bar manager.
The Cook’s Station Classes
Mission Grape Wine Dinner
December 6
Host: Chef Vince Bienish and Danny Baker of Mission Grape
Beyond the wining and dining, guests will enjoy watching and sometimes participating as Bienish crafts a five-course menu with five or more wines from Mission Grape’s portfolio, expertly paired by Baker. Guests will leave with those recipes and new skills designed to kick their home entertaining up a notch and empower them to pair wines with ease.
Bottomless Mimosa Brunch & Cooking Class
December 10
Host: Chef Vince Bienish
A true Sunday Funday, to which Bienish strongly urges guests to Uber, the bottomless mimosa set-up with cooking demo checks both boxes of fun and education. “Brunch is a great way to entertain and not go overboard,” he says. Showing the class how to create three to six items—crepes, waffles, egg dishes, and additional proteins—eases the intimidation of entertaining a crowd. The mimosa bar, with fresh-squeezed seasonal juices and cut fruits, brings the joy to any season.
Wine Flight and Tapas Bites
December 14 and 28
Host: Bar Manager Devin Byrne
For some happy hour-style party inspiration, stop by the patio for a three-glass flight paired with three bites from the rotating tapas menu. Byrne will guide guests through a leisurely tasting and educate DIY pairings. All wines will be available for purchase by the bottle. Often using ingredients found in the store, the small bites are planned for ease and accessibility. This regular programming is designed to provide both a relaxed dining and imbibing experience while also encouraging participants to do this at home.
Pasta 101
December 13
Host: Chef Tazia Young
A Greenville Technical College culinary arts graduate, chef Young shares the joy and ease of making fresh pasta dough at home during a monthly hands-on class. The menu for the evening includes a mixed green salad with Olivelle dressing, house-made focaccia bread, and fresh pasta. The class also includes two paired glasses of wine and a small batch of pasta to take home.
Paella and Sangria
December 21
Host: Chef Vince Bienish
Staged outside on the balcony, chef Bienish loves to wow his students with a giant paella pan designed to serve dozens of people—and then show them the simplicity of making it at home for as few as four. Sangria is also easily demystified in this hands-on class that celebrates Spanish culture.
For more information about each class, date, time and ticket cost, thecooksstation.com/collections/in-store-classes.
