Pickwick & Cherry

The Silk Road Date Night Cooking Experience
2025-10-09 18:30 - 21:00, 2025-10-10 18:30 - 21:00, 2025-10-11 18:30 - 21:00 UTC | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
Travel the ancient trade route of flavor, spice, and story in this immersive, hands-on culinary journey. Our Silk Road Date Night Cooking Experience traces a path from China through Central Asia and the Middle East, exploring iconic dishes that connect cultures across centuries and showcase the incredible diversity of this legendary route. Imagine camel caravans, bustling markets, and kitchens where recipes have been passed down for generations—all brought to life through the dishes you’ll create.
It’s a night of bold flavors, old-world techniques, and shared discovery. You’ll stretch and pull your own hand-pulled Biang Biang noodles with chili oil and scallions, fold savory pumpkin dumplings (mantu) with garlic yogurt sauce, and bake Uyghur stuffed naan alongside flaky sesame-scallion flatbread. To round out the feast, we’ll toss a sweet-savory Uzbek carrot and raisin salad, and simmer Persian chicken with saffron and apricots, fragrant with warm spices and herbs. For dessert, you’ll prepare künefe—a golden, crispy Turkish pastry filled with gooey cheese and drenched in citrus syrup.
Whether you’re a seasoned traveler or a curious foodie, this class is more than just cooking—it’s a cultural exploration. Expect history, storytelling, laughter, and a table overflowing with unforgettable food. Bring your date, your appetite, and your curiosity. Come hungry, leave inspired!

BYOB

We suggest a Georgian amber wine (Qvevri-aged Rkatsiteli or Kisi) or a Georgian red Saperavi, if you want to be geographically on-theme. (Pro tip: Total Wine carries Georgian wines!) Otherwise, something in the Riesling/Gewürztraminer ballpark would pair beautifully.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Wild Ozarks Date Night Cooking Experience
2025-11-14 18:30 - 21:00, 2025-11-15 18:30 - 21:00 UTC
An Ozark Mountain Cooking Class
Here in the heart of the Ozarks, where green hills roll and wild beauty thrives, we invite you to return to the source—to the woods, the streams, and the quiet meadows that have nourished us for generations. Our Wild Ozarks Date Night Cooking Experience is more than a meal; it’s a celebration of place, heritage, and flavor. This hands-on evening will connect you to the land through a menu that highlights foraged treasures, seasonal abundance, and the timeless craft of cooking with what nature provides.
Together, we’ll craft a feast from ingredients foraged, harvested, and sourced with care. The evening begins with smoked trout deviled eggs, a nod to our cold mountain streams, followed by a velvety wild chanterelle cream soup, earthy and aromatic. You’ll prepare landrace spoonbread with black walnut honey butter, warm and nostalgic, then move on to the main course—seared elk medallions with a blackberry-port reduction, rich, tender, and deeply rooted in the flavors of the forest. Alongside, we’ll make a rustic wilted greens salad with bacon vinaigrette, a dish both simple and deeply satisfying. To finish, you’ll create a blackberry galette with acorn shortbread crust, a dessert that’s as wild and elegant as the landscape itself.This isn’t just cooking—it’s an exploration of what it means to eat from the land around us. Whether you’re an adventurous foodie, a couple seeking a memorable evening, or simply curious about Ozark flavors, you’ll leave with full bellies, happy hearts, and a renewed appreciation for the richness of this beautiful region.

BYOB

We suggest a Missouri Norton red, a white Vignoles, a refreshing local cider, a smooth small-batch Missouri moonshine, or a local Bourbon cream liqueur to complement this Ozark Mountain menu.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Festive Fromage Holiday Cheesemaking Class
2025-12-16 18:30 - 21:00 (America/Chicago)
Say cheese to the holidays with Festive Fromage, a merry and delicious hands-on workshop devoted entirely to the art (and joy) of cheesemaking. This is your invitation to trade the cookie cutters for curds and spend a few cozy hours stirring, stretching, and sampling your way through the most delightful dairy of the season.
We’ll start with the foundations of fresh cheese, learning how simple ingredients can transform into something truly spectacular. Together we’ll craft pillowy burrata with its luscious creamy center, then decorate fromage blanc or chèvre in festive style with herbs and spices. It’s beautiful on a board and irresistible on warm bread. Next, we’ll turn up the heat with the ultimate party centerpiece: a bubbling, melty holiday fondue just begging for good bread and good company.
But the magic doesn’t stop there. You’ll also create elegant no-bake cheesecakes in festive seasonal flavors, bake off crisp, lacy parmesan wafers that make every table sparkle, and assemble a stunning charcuterie and cheese board that would make any host proud.
Whether you’re preparing to entertain, to give edible gifts, or simply to indulge, Festive Fromage offers everything you need to make this holiday delicious. Bring a friend—or a bottle of wine if you’d like—and join us for a class that celebrates comfort, creativity, and culinary cheer in every creamy bite.

BYOB

If you’d like to get into the holiday spirit with something sparkling or spirited, bring it if you like. We have glasses!

ADMIT One

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with! Ages 10+ please!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

French Lunch Cooking Experience
2026-01-12 11:00 - 13:00 UTC, 2026-03-09 11:00 - 13:00 UTC, 2026-04-20 11:00 - 13:00 (America/Chicago), 2026-05-18 11:00 - 13:00 UTC, 2026-06-29 11:00 - 13:00 (America/Chicago), 2026-08-10 11:00 - 13:00 (America/Chicago), 2026-09-14 11:00 - 13:00 (America/Chicago), 2026-10-19 11:00 - 13:00 (America/Chicago)
Spend a cheerful late morning cooking and dining like you’re in a Paris café! In this hands-on class, we’ll prepare a delicious French bistro–inspired lunch that’s simple, satisfying, and full of joie de vivre — perfect for an indulgent mid-day escape.
We’ll begin with Heirloom Tomato Soup, velvety and vibrant. Then we’ll craft the iconic Croque Monsieur — layers of buttery bread, smoky ham, and bubbling Gruyère baked to golden perfection. To balance the richness, we’ll toss a crisp, classic Bistro Salad with a bright vinaigrette that’s as effortless as it is delicious. Finally, we’ll cap our meal with Crème Brûlée, complete with that signature crack of caramelized sugar on top.
Throughout the class, we’ll focus on the little details that make French cooking shine — balancing flavors, mastering textures, and turning simple ingredients into something special. You’ll leave not just full, but inspired to bring a bit of café-style comfort and charm into your own kitchen.
It’s the perfect way to spend a late morning: cooking, learning, laughing, and enjoying a beautiful lunch you made yourself. Bon appétit!

BYOB

We suggest a crisp Loire Valley Sauvignon Blanc, a lightly oaked Chardonnay, a dry Provençal Rosé, a smooth Pinot Noir, or a luscious Sauternes.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Georgian Supra Date Night Cooking Experience
2026-01-15 18:30 - 21:00, 2026-01-16 18:30 - 21:00, 2026-01-17 18:30 - 21:00 UTC
About Our Georgian Cooking Class
Whether Georgia is already one of your favorite cuisines or you’re discovering it for the first time, we can’t wait to welcome you to Georgian Supra—our celebration of the rich, ancient food culture of the Eastern European/West Asian nation of Georgia. (We love the Peach State too, but this menu comes from the other one—the one with mountains, monasteries, and 8,000 years of winemaking tradition.)
A supra is a traditional Georgian feast: a generous, abundant table filled with vibrant dishes, heartfelt hospitality, and food meant to be shared. This spirit of welcome has been central to Georgian life for millennia, shaped by the country’s position at the crossroads of Europe and Asia. Archaeological discoveries reveal that Georgia is home to some of the world’s earliest winemaking sites, where clay qvevri vessels were used to ferment grapes thousands of years before the first amphora appeared in Greece or Rome. That same deep history—of wine, of trade, of craftsmanship—shaped the bold, unforgettable flavors that make this cuisine so compelling today.
Georgian food is true East-meets-West fusion in the best possible way. Expect a balance of bright pomegranate and earthy walnuts, fresh herbs and cultured dairy, smoky vegetables and tender dumplings, spices that warm rather than overwhelm, and, of course, the most famous dish of all: khachapuri, the warm, indulgent cheese bread beloved around the world.
Our Supra menu features:• Khachapuri (cheese-filled bread boats)• Khinkali (pork and beef dumplings)• Fresh tomato–cucumber salad• Eggplant–walnut rolls• Plov (fragrant rice with dried fruit)• Kharcho (beef in rich walnut and spice stew)• Tart cherry cake for dessert
This is more than a cooking class—it’s a feast, a welcome, and a window into one of the oldest continuous culinary traditions on Earth. Come ready to learn, savor, and celebrate.

BYOB

We suggest a bright Georgian Rkatsiteli, a dry or off-dry Riesling, an earthy Pinot Noir, a bold Saperavi red, or a luscious late-harvest Muscat to pair beautifully with the tart cherry cake. (Pro tip: Total Wines has a nice selection of Georgian wines!)

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Whole Grain Breadbaking Class
2026-02-22 13:00 - 15:45 (America/Chicago)
Whole grains, seeds, and nuts bring so much flavor, texture, and nutrition to bread — and in this hands-on class, you’ll learn how to make them shine! If you’ve ever wanted to bake hearty, wholesome loaves that are as beautiful as they are nourishing, this is the class for you.
We’ll dive into the techniques that make whole-grain and seeded breads successful, from balancing hydration to developing gluten in heavier doughs. You’ll learn about soakers, preferments, and add-ins that bring incredible flavor, chew, and keeping quality to every loaf. Along the way, we’ll talk about flour types, fermentation, and shaping methods that help you master even the heartiest doughs with confidence.
Together, we’ll bake some of our all-time customer favorites: Scandinavian Seed Bread, Maple Granola Bread, raisin-sweetened Power Bread, and tender 100% Whole-Wheat Cinnamon Buns. You’ll see how versatile whole-grain baking can be — from breakfast to dinner to dessert — and how simple tweaks can give your breads a perfect balance of texture and flavor.
Of course, there will be plenty to taste along the way! You’ll go home with a generous armload of fresh-baked, whole-grain bread, plus recipes, ideas, and inspiration to keep your home baking full of wholesome goodness all year long.
Come hungry, bring a friend, and get ready to make some truly satisfying bread at Pickwick & Cherry.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Patagonian Date Night Cooking Experience
2026-03-05 18:30 - 21:00, 2026-03-06 18:30 - 21:00, 2026-03-07 18:30 - 21:00 UTC
About This Patagonian Cooking Class
Journey to the windswept edge of South America for an evening inspired by Patagonia’s rugged beauty and elemental cuisine. Picture the snow-capped Andes rising above blue glacial lakes, the scent of wood smoke curling through the air, and the warmth of a shared meal crafted slowly, with care and conversation. This class celebrates the rustic sophistication of Patagonian cooking — where the fire, the sea, and the table meet.
We’ll begin with Chilean salsa and rustic bread, bright with herbs, tomatoes, and a touch of spice. Then we’ll turn to lamb empanadas, golden and aromatic, paired with vibrant chimichurri that cuts through with green heat and vinegar. From there, the menu moves to the sea — a decadent king crab gratin baked with white wine, cream, breadcrumbs, and melted cheese — before returning to the land with roasted Andean potatoes and a crisp, refreshing Chilean salad.
Finally, we’ll finish with baked custard and candied pumpkin, a simple, comforting dessert that captures the sweetness of autumn on the far side of the world.
This is more than a dinner — it’s culinary a journey to the far, far south, a celebration of the elemental and the extraordinary. Warm, bold, and unforgettable, it’s an evening for explorers at heart.

BYOB

We suggest a cool-climate white or light red wine — perhaps a Chilean Chardonnay, Torrontés, or Pinot Noir. Each pairs beautifully with the richness of the lamb, the creaminess of the crab, and the brightness of the chimichurri.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Georgian Supra Date Night Cooking Experience
2026-05-01 18:30 - 21:00, 2026-05-02 18:30 - 21:00, 2026-09-17 18:30 - 21:00, 2026-09-18 18:30 - 21:00, 2026-09-19 18:30 - 21:00 (America/Chicago)
About Our Georgian Cooking Class
Whether Georgia is already one of your favorite cuisines or you’re discovering it for the first time, we can’t wait to welcome you to Georgian Supra—our celebration of the rich, ancient food culture of the Eastern European/West Asian nation of Georgia. (We love the Peach State too, but this menu comes from the other one—the one with mountains, monasteries, and 8,000 years of winemaking tradition.)
A supra is a traditional Georgian feast: a generous, abundant table filled with vibrant dishes, heartfelt hospitality, and food meant to be shared. This spirit of welcome has been central to Georgian life for millennia, shaped by the country’s position at the crossroads of Europe and Asia. Archaeological discoveries reveal that Georgia is home to some of the world’s earliest winemaking sites, where clay qvevri vessels were used to ferment grapes thousands of years before the first amphora appeared in Greece or Rome. That same deep history—of wine, of trade, of craftsmanship—shaped the bold, unforgettable flavors that make this cuisine so compelling today.
Georgian food is true East-meets-West fusion in the best possible way. Expect a balance of bright pomegranate and earthy walnuts, fresh herbs and cultured dairy, smoky vegetables and tender dumplings, spices that warm rather than overwhelm, and, of course, the most famous dish of all: khachapuri, the warm, indulgent cheese bread beloved around the world.
Our Supra menu features:• Khachapuri (cheese-filled bread boats)• Khinkali (pork and beef dumplings)• Fresh tomato–cucumber salad• Eggplant–walnut rolls• Plov (fragrant rice with dried fruit)• Kharcho (beef in rich walnut and spice stew)• Tart cherry cake for dessert
This is more than a cooking class—it’s a feast, a welcome, and a window into one of the oldest continuous culinary traditions on Earth. Come ready to learn, savor, and celebrate.

BYOB

We suggest a bright Georgian Rkatsiteli, a dry or off-dry Riesling, an earthy Pinot Noir, a bold Saperavi red, or a luscious late-harvest Muscat to pair beautifully with the tart cherry cake. (Pro tip: Total Wines has a nice selection of Georgian wines!)

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Next-Level French Pastry Baking Class
2026-10-04 13:00 - 15:45, 2026-10-17 09:00 - 11:45 (America/Chicago)
Next-Level French Pastry is an ever-changing exploration of the more elaborate, unusual, beautiful and delicious art of French pastry. Depending on season, whim, and inspiration, we might tackle kouign-amann, bicolor pastries, chocolate puff pastry, bostock, pain aux whatever’s-in-season, flavored laminations, inverse puff, laminated brioche, or whatever technique currently has our attention.
The exact lineup changes from class to class, so even repeat students can expect something new. Rather than following a fixed menu, we’ll choose projects based on season, whim, inspiration, and the techniques we most want to explore.
You don’t need to have taken our Croissants class, and you don’t need advanced pastry experience to join us. We’ll have doughs prepared in advance and standard lamination will already be done, so we can spend our class time on the interesting parts: unusual techniques, fillings, shaping, decoration, and variations on classic methods. When the lamination itself is part of what makes a pastry special—think sugar-laminated kouign-amann, flavored butter blocks, or bicolor doughs—we’ll do it together. We’ll happily answer questions as we go, but this class won’t include a lengthy introduction to bread dough or the fundamentals of standard lamination.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Next-Level French Pastry
2026-10-17 13:00 - 15:45 (America/Chicago)

Patagonian Date Night Cooking Experience
2026-10-22 18:30 - 21:00 (America/Chicago)
About This Patagonian Cooking Class
Journey to the far south of South America for an evening of Patagonian cooking, drawing on the food traditions of Chile and Argentina and the ingredients of the mountains, coasts and ranchlands at the end of the continent.
We’ll begin with Chilean salsa and rustic bread, bright with tomatoes, herbs and a little spice. Next, you’ll make lamb empanadas with chimichurri, followed by a rich king crab gratin with white wine, cream, breadcrumbs and cheese. We’ll round out dinner with roasted Andean potatoes and a fresh Chilean salad.
For dessert, we’ll make baked custard with candied pumpkin, a simple combination that’s especially good as the weather turns cool.
Along the way, we’ll talk about the foods and traditions of Patagonia while learning plenty of useful techniques for empanadas, seafood, sauces and more. Come hungry—there’s a lot of ground to cover between the Andes and the southern coast, and we intend to eat our way through a fair bit of it.

BYOB

We suggest a cool-climate white or light red wine — perhaps a Chilean Chardonnay, Torrontés, or Pinot Noir. Each pairs beautifully with the richness of the lamb, the creaminess of the crab, and the brightness of the chimichurri.

ADMIT One

Each ticket admits one person but don’t let that stop you. Our classes are great to take with friends, family, romantic partners, or anyone who enjoys good food and lots of fun.

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!
