Pickwick & Cherry

Pretzel Baking Class
2026-09-26 13:00 - 16:00, 2026-09-27 13:00 - 16:00 (America/Chicago) | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
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!

Oktoberfest Date Night Cooking Experience
2026-09-26 18:30 - 21:00 (America/Chicago)
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!

Bavarian Biergarten Lunch Cooking Experience
2026-09-28 11:00 - 13:00 (America/Chicago)
Prost! Join us for a cozy and satisfying afternoon of hands-on cooking as we explore the hearty, flavorful world of Bavarian cuisine. This lunch menu is full of regional favorites that are perfect for cooler days and classic comfort.
You’ll make traditional Weißwurst (Bavarian white sausage) served with sweet mustard, along with pillowy homemade Brezen (pretzels), a warm potato salad with bacon and vinegar, and richly spiced braised red cabbage. For dessert, we’ll bake a rustic Zwetschgenkuchen—a juicy German plum cake with a tender, buttery base.
Whether you’re reconnecting with your roots or just in it for the pretzels, this class is a delicious taste of Southern Germany you won’t want to miss!

BYOB

We suggest a crisp German Helles lager, a smooth Weissbier (wheat beer), a lightly sweet Riesling, a dry Grüner Veltliner, or a glass of plum brandy (Zwetschgenwasser) to pair beautifully with the plum cake.

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!

Salsa & Strings: Caribbean Night
2026-09-29 18:30 - 21:00 (America/Chicago)
Salsa & Strings: Caribbean Night is what happens when Taco Tuesday widens the lens a little. Same hands-on format, same lively energy, but big island flavors.
We’ll make ropa vieja — slow-cooked, shredded beef simmered with tomatoes, peppers, and spices — and mofongo, a Puerto Rican dish of mashed fried plantains mixed with garlic and olive oil. Alongside that, coconut rice and a bright, fresh mango-cucumber salad. For dessert, we’re creating something delicious from passionfruit.
We’ll build the meal together and then sit down to enjoy it — inside the kitchen or outside in our gazebo if the weather cooperates.
After dinner, your chef-instructor will put down the knives, pick up his violin, and serenade you with Latin and Caribbean music to close the evening.
No rhythm required — just good food, good music, and a night that feels a little different from the usual.
Still Taco Tuesday. Just less… taco-y. Still very Tuesday-y.

The Silk Road Date Night Cooking Experience
2026-10-01 18:30 - 21:00, 2026-10-02 18:30 - 21:00, 2026-10-03 18:30 - 21:00 (America/Chicago)
Travel the ancient Silk Road through the food of China, Central Asia, Persia and Türkiye. Our Silk Road Date Night Cooking Experience follows the legendary trade route west from Xi’an, exploring the dishes, ingredients and techniques that traveled alongside merchants, travelers and ideas for centuries.
You’ll stretch and pull your own hand-pulled Biang Biang noodles with chili oil and scallions, fold pumpkin dumplings (mantu) with garlic yogurt sauce, and bake Uyghur stuffed naan alongside flaky sesame-scallion flatbread. We’ll make a sweet-savory Uzbek carrot and raisin salad and Persian chicken with saffron and apricots, fragrant with warm spices and herbs. For dessert, we’ll finish the journey west with saffron-cardamom ice cream with honeyed figs and walnuts.
Along the way, we’ll talk about the places, people and traditions behind the food, and how ingredients and cooking techniques traveled and changed along the Silk Road. Bring a date, come hungry, and be ready to cook your way across a continent.

BYOB

We suggest an off-dry Riesling or Gewürztraminer—something aromatic, with a little sweetness to play nicely with the chili, saffron, apricot and warm spices. If you want to stay geographically on-theme, try a Turkish white such as Emir or Narince.

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!

Italian Trattoria Lunch Cooking Experience
2026-10-05 11:00 - 13:00 (America/Chicago)
Join us for a warm, cheerful afternoon in this hands-on Italian cooking class inspired by the sunny flavors of Italy. In this relaxed midday class, you’ll prepare a comforting and satisfying menu perfect for any day of the year!
We’ll start with Zuppa Toscana—a hearty Tuscan soup with sausage, kale, and potatoes—paired with garlicky ciabatta fresh from the oven. You’ll also make a crisp shaved fennel and citrus salad, a classic caprese bursting with peak-season tomatoes and mozzarella, and finish with a rich, creamy tiramisu.
Whether you’re here for the food, the fun, or the fresh Italian flavors, this class is a perfect midday escape. Buon appetito!

BYOB

We suggest a crisp Pinot Grigio, a floral Vermentino, a dry Italian Rosé, a smooth Chianti, or a sweet Vin Santo to pair beautifully with the tiramisu.

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!

Taco Tuesday: Cantina Clásica Cooking Experience
2026-10-06 18:30 - 20:30 (America/Chicago)
Fresh, handmade tacos, classic Mexican flavors, and live music to finish the night.
Together, we’ll make elotes, slow-cooked carnitas, rich birria, and all the essentials: pico de gallo, guacamole, and warm handmade tortillas. We’ll finish with a classic tres leches cake for dessert.
We’ll cook and assemble everything together, then sit down to enjoy the feast we’ve made. After dinner, Santiago will pick up his violin for a live performance of Mexican and Latin music to close out the evening.
This class is fully hands-on and BYOB, so bring whatever you’d like to drink with dinner and come hungry.

BYOB

We’ll have the fixin’s for margaritas, you bring your spirit of choice. Or, if cervezas are more your thing, a good Mexican beer is always appropriate!

Live Music

Your culinary instructor just happens to be a professional violinist (really!) This is a special cultural and culinary experience that you won’t find anywhere else.

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!

Bountiful Harvest Date Night Cooking Experience
2026-10-08 18:30 - 21:00, 2026-10-10 18:30 - 21:00 (America/Chicago)
Celebrate the best of fall with a cozy, hands-on evening built around the fruits and vegetables of the season. This entirely vegetarian menu is hearty, colorful, and satisfying enough that nobody is going to wonder where we hid the meat.
You and your date will make a rustic heirloom tomato & chèvre galette with flaky pastry and tangy goat cheese, followed by a light and savory pumpkin soufflé. We’ll make a farro salad with roasted figs, corn and cauliflower, along with a rich leek and turnip gratin baked with cream and herbs.
For dessert, we’ll bake pear and almond tarts, with poached pears and rich almond frangipane tucked into buttery pastry.
Along the way, you’ll learn plenty of useful techniques for pastry, soufflés, seasonal produce and more, then sit down together to enjoy everything you’ve made. This menu is vegetarian and also works well for many guests with alpha-gal syndrome who are able to eat dairy. It is not vegan.
Come hungry and ready to make the most of the fall harvest.

BYOB

We suggest a chardonnay, pinot noir, dry riesling or chenin blanc, or sparkling rosé.

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!

Bountiful Harvest Date Night Cooking Experience
2026-10-09 18:30 - 21:00 (America/Chicago)
Celebrate the best of fall with a cozy, hands-on evening built around the fruits and vegetables of the season. This entirely vegetarian menu is hearty, colorful, and satisfying enough that nobody is going to wonder where we hid the meat.
You and your date will make a rustic heirloom tomato & chèvre galette with flaky pastry and tangy goat cheese, followed by a light and savory pumpkin soufflé. We’ll make a farro salad with roasted figs, corn and cauliflower, along with a rich leek and turnip gratin baked with cream and herbs.
For dessert, we’ll bake pear and almond tarts, with poached pears and rich almond frangipane tucked into buttery pastry.
Along the way, you’ll learn plenty of useful techniques for pastry, soufflés, seasonal produce and more, then sit down together to enjoy everything you’ve made. This menu is vegetarian and also works well for many guests with alpha-gal syndrome who are able to eat dairy. It is not vegan.
Come hungry and ready to make the most of the fall harvest.

BYOB

We suggest a chardonnay, pinot noir, dry riesling or chenin blanc, or sparkling rosé.

ADMIT TWO

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!

Croissants, Puff Pastry, and Beyond Baking Class
2026-10-10 09:00 - 11:30, 2026-10-10 13:00 - 15:30, 2026-10-11 13:00 - 15:30 (America/Chicago)
Learn the magic behind buttery, flaky pastries in this hands-on workshop all about laminated doughs. You’ll work with croissant dough, puff pastry, and brioche feuilletée to create a gorgeous variety of pastries from croissant cinnamon rolls to braided chocolate coffee cake.
We’ll guide you through the folding, rolling, and shaping techniques that give these treats their signature layers. You’ll leave with a box full of golden, delicious pastries and a new appreciation for the craft behind every flaky bite.
Perfect for passionate home bakers or anyone who’s ever wondered what it really takes to make a croissant from scratch.

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!

Greek Taverna Lunch Cooking Experience
2026-10-12 11:00 - 13:00 (America/Chicago)
Spend your late morning cooking up a Greek feast in this hands-on lunch class.
Together, we’ll make avgolemono, the classic Greek chicken soup thickened with egg and brightened with plenty of lemon. We’ll put together a traditional Greek village salad with tomatoes, cucumbers, olives, feta, olive oil, and oregano, then make pork souvlakia with cool, garlicky tzatziki and warm handmade pitas.
For dessert, we’ll make portokalopita, a wonderfully unusual Greek orange cake made with phyllo, yogurt, and a fragrant orange syrup.
Along the way, we’ll work with some of the building blocks of Greek cooking—lemon, herbs, yogurt, olive oil, and plenty of garlic—and learn techniques you can put to use well beyond this particular menu.
Once the cooking is done, we’ll sit down together and enjoy the lunch we’ve made. This class is fully hands-on and BYOB, so bring whatever you’d like to drink with lunch and come hungry.

BYOB

We suggest a crisp Assyrtiko, a floral Moschofilero, a dry Rosé from Crete, a light-bodied Agiorgitiko red, or a sweet Muscat of Samos.

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!

South American Rhapsody Cooking & Cultural Experience
2026-10-13 18:30 - 21:00 (America/Chicago)
Spend a Tuesday evening exploring the food and music of South America with musician and instructor Santiago Posada—no passport required.
In this hands-on class, you’ll make reina pepiada arepas, stuffed with a creamy chicken and avocado filling; papas with hogao, a Colombian tomato and onion sauce; Peruvian anticuchos, flavorful grilled skewers; and provoleta, Argentina’s gloriously simple grilled cheese. For dessert, we’ll make alfajores filled with coffee dulce de leche, along with refreshing aguapanela limeade.
Once the cooking is done, we’ll sit down together to enjoy the meal while Santiago picks up his violin for a live musical journey through South America, culminating in the sounds of Argentine tango.
Come hungry for a relaxed evening of hands-on cooking, great food, live music, and a little armchair travel through South America.

Wild Ozarks Date Night Cooking Experience
2026-10-15 18:30 - 21:00, 2026-10-16 18:30 - 21:00, 2026-10-17 18:30 - 21:00 (America/Chicago)
An Ozark Mountain Cooking Class
There’s more to Ozarks cooking than biscuits and gravy. Our Wild Ozarks Date Night Cooking Experience takes a closer look at the ingredients that grow, swim and roam right here in our part of the world, from wild mushrooms and black walnuts to trout, blackberries and game.
We’ll start with smoked trout deviled eggs, followed by a rich wild chanterelle cream soup. You’ll make warm spoonbread with black walnut honey butter, then sear elk medallions with a blackberry-port reduction and prepare wilted greens with bacon vinaigrette alongside. For dessert, we’ll bake a rustic blackberry galette with an acorn shortbread crust.
Along the way, we’ll talk about Ozarks ingredients, wild foods, local traditions, and the ways people have cooked from this landscape for generations. It’s an unusual menu, a very good dinner, and one of our favorite ways to celebrate the place we call home.
Come hungry—and maybe ready to look at the woods around you a little differently.

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 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!

Next-Level French Pastry
2026-10-17 09:00 - 11:45, 2026-10-18 13:00 - 15:45 (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!

French Lunch Cooking Experience
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!

Taco Tuesday: Tacos Without Borders Cooking Experience
2026-10-20 18:30 - 20:30 (America/Chicago)
Taco Tuesday Gone Global
Tacos are an excellent delivery system for just about anything delicious, and in this hands-on class, we’re taking full advantage of that.
We’ll make tacos with chorizo and Colombian hogao and chicken tikka masala, along with fresh guacamole and kimchi pico de gallo. For dessert, we’ll make crisp guava phyllo triangles.
Along the way, we’ll talk about the flavors and techniques behind each dish and what happens when foods from different traditions end up sharing a tortilla. We’ll do the cooking together, then mix, match, and assemble everything at the table.
Once dinner is ready, we’ll sit down to eat and Santiago will trade his kitchen tools for his violin, with a live performance inspired by music from around the world.
This class is fully hands-on and BYOB. Bring whatever you’d like to drink with dinner, and come hungry.

BYOB

We’ll have the fixin’s for margaritas, you bring your spirit of choice. Or whatever else you like, we’re doing fusion cuisine tonight!

Live Music

Your culinary instructor just happens to be a professional violinist (really!) This is a special cultural and culinary experience that you won’t find anywhere else.

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
2026-10-22 18:30 - 21:00, 2026-10-23 18:30 - 21:00, 2026-10-24 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!

Spooky Cookie Decorating
2026-10-24 13:00 - 16:00, 2026-10-25 13:00 - 16:00 UTC
Get ready for Halloween by learning how to make beautiful, hand-iced sugar cookies! We’ll roll out and bake cookies, learn about working with royal icing, and let our creativity run wild as we decorate ghosts, witches, black cats, bats, jack-o-lanterns, and more!

Once the icing is dry (the next day), you’ll be able to take home your handiwork. This is a great class to take with friends!

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!
