Enjoy a culinary-filled weekend with award-winning Chef Robert Stricklin learning recipes that feature American cuisine.
Discover the Art of Farm-to-Fork Cuisine
Indulge in a weekend of culinary delights at the Farm to Fork Cooking School, hosted at the esteemed Keeter Center. Led by the renowned Executive Chef Robert Stricklin, immerse yourself in the art of American farm-to-table fine dining as you learn new techniques and savor unique dishes.
Weekends Available:
July 11-13, 2025
August 8-10, 2025 (Sold Out)
Your Package Includes:
Suite Accommodations for Two at Mabee Lodge for Friday and Saturday nights.
Friday Evening:
4:00 pm Check-in to Mabee Lodge at The Keeter Center
Dinner for Two at Dobyns Dining Room in The Keeter Center (per reservation).
Saturday Morning:
7:15 am Continental Breakfast by the Fireplace.
7:45 am Group Photo Opportunity with Chef Stricklin.
8:00 am Campus Tour of the Greenhouse and Herb Planting Tutorial.
9:00 am – Noon: Hands-On Cooking Class in the Culinary Kitchen.
Cooking Class Menu:
Smoked Trout Cake with Missouri Caviar
Watercress, Cattail Pollen, Lemon Vinaigrette
Seared Duck Breast with Elderberry Glaze
Corn Pudding Timbale, and Sauteed Pea Shoots with Garlic
French Peach Kuchen with Raspberry Syrup with Student-Made Vanilla Custard
Served with house-made Dinner Rolls, Water, Tea, and Coffee Service
Noon - 1:30 pm: Enjoy the fruits of your labor as you indulge in the prepared meal.
Saturday Afternoon and Evening Free Time: Explore the campus's many attractions, including complimentary tickets for two to the Ralph Foster Museum.
Sunday:
In-Room VIP Breakfast
Late Checkout at Noon.
Price: $1,220 per couple
Note: A detailed agenda will be provided before your arrival. Closed-toe shoes are required for the cooking class.
Don't miss this opportunity to elevate your culinary skills and relish a weekend filled with delectable flavors and unforgettable experiences. Reserve your spot today!
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