Learn about our One to One Classes


 So what's for dinner?

2019 marks our twenty second year of teaching, and we want to cook with YOU!


Red Oak and Arugula Salade with a Goat Cheese Crouton

figure on 1 cup “salad” per person

add a fluttering of beautiful seasonal lettuces from market.

serves 8

for the dressing

2 lemons, juiced and zested

2 tablespoons white wine vinegar

1 tablespoon dijon mustard

1 tablespoon honey

2 shallots, minced

2/3 cup olive oil

2 tablespoons each chopped fresh parsley and chives (or other herb)

salt and pepper to taste

for the vegetables:

4-5 small red radish

1 english cucumber

2 carrot shredded

in the large serving bowl, use a whisk combine the lemon zest and juice, vinegar, dijon mustard, honey, and shallots. slowly pour in the oil while continuing to blend. add chopped parsley, chives, and season with salt and pepper.

prepare salad ingredients and place the larger (radish ,cucumber, shredded carrot) salad ingredients on top of the vinaigrette but do not toss yet, but do toss before adding the fried croutons on top.

for the goat cheese croutons

2 (4 ounce) logs of local goat cheese, cut into 6 (1-inch-thick rounds) with dental floss

2 large egg, beaten to blend

1 cup yellow cornmeal

about 1 cup olive oil for frying


making the croutons:

slice goat cheese log into 1” thick rounds using dental floss. break and whisk eggs in cake pan. place cornmeal in another pan; sprinkle with salt and pepper. working in batches, dip cheese into eggs, then into cornmeal, turning to coat. press cornmeal gently to adhere. place on parchment lined sheet pan. freeze 10 minutes.


a few minutes prior to serving salad heat the olive oil in a large non-stick skillet over medium heat. remove cheese from freezer and fry quickly on both sides, adding more oil if necessary. do not fry too long or they will melt!


finishing the salad:

toss salad with dressing and arrange croutons or serve from the platter carefully.  


What is a One to One Cooking Workshop? 

A 3 hour and 3 course customized cooking lesson for one or a group of up to 7 total. Can be your family OR friends OR both. Whether the focus is on a celebration or expanding your kitchen repertoire, our mission is three fold:

• to teach technical skills in the kitchen

• develop student’s palettes

• promote friends and families gathering around the table

Looking for a great gift?

Give a single One to One Cooking Class, or a 3-part series.

Or consider Weekend For Two, a weekend getaway in North Carolina, which includes 2 One to One Classes, an activity, or market visit with lunch.



Whatever you decide, we'll create a beautiful gift certificate just for your recipient and the occasion; whether you are celebrating the holidays or birthday, graduation, anniversary or something else entirely.


Check out our Seasonal One to One Menu inspired by our recent travels.  

Have a date you'd like us to check our calendar for availability? Call us. 919-302-5715.  

(Please also note that due to health department regulations that we cannot send any food or beverages home with you. Please don't ask us to break the rule for you. Thank you for understanding.)

Your One to One Class Options

$300 / for one - three course/ three hour - customized and private session 

$650 / for three - three course/three hour - customized and private sessions  (9 hours of instruction)

add a participant to your session for just $75 / per participant/per lesson (price is additional to $300 first person price) 

$1225/ Weekend for Two which includes 2 One to One Classes, then choose an activity or a market visit - with lunch. Includes two nights lodging. based on availability.