Biltmore’s chefs will share their knowledge in a series of free cooking demos set for dates in June, July and August.
They’ll demonstrate techniques and share basic Biltmore-inspired recipes for the home kitchen.
Select events also include a three-course lunch featuring highlights from the class (additional price).
Advance registration is required for each demonstration, and seating is limited.
Month of June: Chef Mark DeMarco – Cedric’s Tavern
June 12, 10 to 11 a.m.: Pickling Summer’s Bounty
June 19, 10 to 11 a.m.: Making Fresh Sausages at Home
June 26, 10 to 11 a.m.: Seasonal Jams and Preserves
Call 828-225-1320 to reserve. Please tell the reservationist if you plan to stay for lunch ($24 per person).
Month of July: Chef Kirk Fiore – Lioncrest
July 16, 10 to 11 a.m.: Fresh Salsas with Summer Fruits and Vegetables
July 23, 10 to 11 a.m.: Hand-made Vinegars with Fresh Garden Herbs
Call 828-225-6260 to reserve.
Month of August: Chef David Ryba – The Dining Room at the Inn on Biltmore Estate
Aug. 6 and 13, noon to 1 p.m.: The Edible Garden, featuring heirloom tomatoes and fresh herbs and salads. Call 828-225-1699 to reserve. Please tell the reservationist if you plan to stay for lunch ($30 per person).
Visit www.biltmore.com/events/cooking-demonstrations for additional information.