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Mediterranean Cooking with Chef Sheridan
| Dates: | April 23 - May 14, 2026 |
|---|---|
| Meets: | 5:30 PM to 8:30 PM |
| Location: | Hutcheson Hall Foods Lab |
| Cost: | $280.00 |
There are still openings remaining at this time.
Discover the timeless flavors of the Mediterranean in this exclusive four-part cooking series!
Join us for an unforgettable journey through the ancient cultures of the Mediterranean, where each week brings fresh, updated takes on classic dishes that have nourished generations. Cook side-by-side with fellow food lovers, then sit down together to savor the meal you've created.
Series Details:
When: Thursdays, 5:30 PM – 8:30 PM (four consecutive weeks) April 23rd, 30th, May 7th, and 14th.
What to Expect: Hands-on cooking, full recipes provided, shared communal dinner, and plenty of laughs and conversation.
Price: $70 per class — all four classes required for the complete experience ($280 total).
Why Commit to All Four? Each session builds on the last, exploring a different cornerstone of Mediterranean heritage while keeping things modern, approachable, and delicious.
Weekly Highlights (Mediterranean Edition):
Week 1: France — Revamped Provençal classics and a few new ideas!
Week 2: Italy — Bright, seasonal twists on Antipastos, fresh Ricotta Gnocchi, and simple yet stunningly delicious fare.
Week 3: Spain — Bold, shareable Tapas and Pintxos.
Week 4: Croatia — Hearty Dalmatian coastal gems with a contemporary edge.
Come cook, eat, and connect! Whether you're making new friends or catching up with old ones over plates of incredible food, these evenings are all about good company and great Mediterranean flavors.
Spots are limited — reserve your spot for the full series today!
See you in the kitchen!
Join us for an unforgettable journey through the ancient cultures of the Mediterranean, where each week brings fresh, updated takes on classic dishes that have nourished generations. Cook side-by-side with fellow food lovers, then sit down together to savor the meal you've created.
Series Details:
When: Thursdays, 5:30 PM – 8:30 PM (four consecutive weeks) April 23rd, 30th, May 7th, and 14th.
What to Expect: Hands-on cooking, full recipes provided, shared communal dinner, and plenty of laughs and conversation.
Price: $70 per class — all four classes required for the complete experience ($280 total).
Why Commit to All Four? Each session builds on the last, exploring a different cornerstone of Mediterranean heritage while keeping things modern, approachable, and delicious.
Weekly Highlights (Mediterranean Edition):
Week 1: France — Revamped Provençal classics and a few new ideas!
Week 2: Italy — Bright, seasonal twists on Antipastos, fresh Ricotta Gnocchi, and simple yet stunningly delicious fare.
Week 3: Spain — Bold, shareable Tapas and Pintxos.
Week 4: Croatia — Hearty Dalmatian coastal gems with a contemporary edge.
Come cook, eat, and connect! Whether you're making new friends or catching up with old ones over plates of incredible food, these evenings are all about good company and great Mediterranean flavors.
Spots are limited — reserve your spot for the full series today!
See you in the kitchen!
| Fee: | $280.00 |
|---|---|
| Hours: | 12.00 |
Hutcheson Hall Foods Lab
East Tennessee State University campusJohnson City, TN
Sheridan Nice
Sheridan Nice is the former owner of Mona Lisa's Gelato & Cafe in Johnson City and former owner of Epicurean. She is a graduate of La Varenne, Ecole de Cuisine, Paris and a recipient of a Baking and Pastry scholarship from IACP, International Association of Culinary Professionals, to the Culinary Institute of America, Napa Valley. In 2019, Sheridan made the transition from the restaurant industry to become a full-time instructor and recipe developer at Serenity Knoll Farm. Her vast knowledge and experience allow her to create engaging and informative cooking classes for students of all skill levels.| Date | Day | Time | Location |
|---|---|---|---|
| 04/23/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
| 04/30/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
| 05/07/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
| 05/14/2026 | Thursday | 5:30 PM to 8:30 PM | Hutcheson Hall Foods Lab |
