Pickwick & Cherry

Georgian Supra Date Night Cooking Experience
2026-09-17 18:30 - 21:00, 2026-09-18 18:30 - 21:00, 2026-09-19 18:30 - 21:00 (America/Chicago) | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
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!

Sourdough & Naturally Leavened Breads Baking Class
2026-09-19 13:00 - 15:45, 2026-09-20 13:00 - 15:45
Sourdough & Naturally Leavened Breads Baking Class
We celebrate the art, science, and flavor of naturally leavened breads in our Sourdough & Naturally Leavened Breads Baking Class. Together, we’ll explore the fascinating world of wild yeast, long fermentation, and rustic baking traditions that bring unmatched character and taste to every loaf.
We’ll begin with the foundation: an artisan sourdough, learning the steps of mixing, folding, proofing, and baking that create the chewy crust, open crumb, and deep tang that make sourdough beloved around the world. From there, we’ll branch out into variations that highlight how versatile naturally leavened breads can be. We’ll bake an aromatic asiago and onion sourdough, a savory loaf filled with bold, cheesy flavor and caramelized sweetness.
We’ll also step outside sourdough-is-savory box and prepare South African mosbolletjies, a fragrant, lightly sweet bread flavored with anise and enriched with all of the dairy products we have. (Not really, but it feels like it!) This bread was our all-time top seller when we used to sell at the Farmer’s Market — even among people who couldn’t pronounce it (so, basically, everyone.)
Along the way, we’ll cover essential techniques, from starter maintenance to shaping methods and decorative techniques, so that sourdough feels approachable and exciting. Whether rustic or refined, savory or slightly sweet, every bread we bake together will deepen our appreciation for this timeless craft.
By the end, we’ll leave with a collection of fresh loaves and the confidence to keep baking sourdough at home for years to come. And of course, we will give you starter to take home!

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!

Oktoberfest Date Night Cooking Experience
2026-09-24 18:30 - 21:00, 2026-09-25 18:30 - 21:00, 2026-09-26 18:30 - 21:00
About our Oktoberfest Date Night Cooking Experience
Prost! Get ready to raise a glass and celebrate Oktoberfest with a night full of flavor, laughter, and hands-on Bavarian cooking. This isn’t just any cooking class—it’s a lively date night that captures the warmth, heartiness, and cheer of Germany’s most famous festival. Think clinking steins, the smell of fresh-baked pretzels, and the joy of cooking something delicious together. Lederhosen and dirndls are totally optional—but if you wear them, you’ll definitely earn extra applause!
We’ll kick things off with warm pretzel pockets—golden brown on the outside, soft on the inside, and stuffed with gooey cheese, smoky ham, and tangy mustard. (We’ll prep the dough in advance so you get straight to the fun part: stuffing, shaping, and baking!) Then, roll up your sleeves to hand-make spätzle noodles just like Oma would have made them. Next, we’ll simmer beer-braised bratwurst with sauerkraut until juicy and savory, and toss together a warm German potato salad that’s bright, tangy, and just the right amount of comfort food.
And because no Oktoberfest is complete without something sweet, dessert is a show-stopping, team effort: a giant, six-foot-long apple strudel! Together, you’ll stretch the dough paper-thin (don’t worry, we’ll teach you the tricks of the trade), fill it with cinnamon-spiced apples and toasty breadcrumbs, and roll it into a golden, fragrant masterpiece. When it comes out of the oven, the first slice will have everyone grinning.
Bring your favorite Oktoberfest brew, your favorite person, and your best appetite. We’ll bring the recipes, the music, and the fun. By the end of the night, you’ll feel like you’ve danced, cooked, and feasted your way through Munich—without ever leaving the Ozarks.

BYOB

We suggest an Oktoberfest/Märzen beer, of course! If you prefer wine, any white German or Austrian wine would be perfect (dry or sweet, take your pick!)

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!

Pretzel Baking Class
2026-09-26 13:00 - 16:00, 2026-09-27 13:00 - 16:00
Get Ready for Pretzel Baking Class!
We roll up our sleeves and dive into the world of handmade pretzels in our crowd-fave Pretzel Baking Class. This fun, hands-on workshop is all about mastering the dough, the twist, and the bake that makes pretzels so irresistible, while also learning a few tricks that bakers have passed down for generations.
We’ll begin with authentic Bavarian lye-dipped pretzels, the kind that deliver that iconic chewy crust and deep, golden shine. Lye can be dangerous if handled incorrectly, but we’ll provide the goggles, the know-how, and the confidence to teach you how to use lye safely. It’s not nearly as scary as it sounds, and the delicious results are absolutely worth it.
Next, we’ll bake Scandinavian sweet pretzels, soft, sweet, and lightly iced, perfect for an afternoon treat or a cozy breakfast. We’ll also make Parmesan peppercorn pretzels, savory and bold. It’s basically the best possible garlic bread—but with all the satisfying chew and character of a real pretzel.
Along the way, we’ll tackle the famous flippy-twisty pretzel fold (English doesn’t really have a word for it, but German does: Brezelschlingen), breaking it down step by step until the classic shape feels easy and natural. We’ll share tips on dough handling, shaping, flavor variations, and baking methods so that pretzels can become part of our own kitchen repertoire.
By the end of class, we’ll leave with a generous pile of fresh, warm pretzels, new skills, and maybe even a new party trick to share. Whether sweet or savory, pretzels are always a crowd-pleaser—and making them together makes them even better.

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!
