Pickwick & Cherry

Salsa & Strings: Caribbean Night
2026-09-01 18:30 - 21:00, 2026-08-11 18:30 - 21:00 (America/Chicago) | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
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.

Italian Lunch Cooking Experience
2026-08-31 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!

Intro to Bread Baking Class
2026-08-30 13:00 - 15:30, 2026-08-29 13:00 - 15:30 (America/Chicago)
If you’ve ever dreamed of pulling a golden loaf of bread from your own oven, this class is the perfect place to start! In this friendly, hands-on workshop, we’ll explore the foundations of great bread baking — from mixing and kneading to shaping, proofing, and baking — and make it all approachable, practical, and delicious.
You’ll learn how flour, water, yeast, and salt come together to form doughs with very different personalities, and how to adjust hydration and fermentation for the best flavor and texture. We’ll work through three basic doughs that can become a whole bakery’s worth of breads: ciabatta, focaccia, baguettes, Sicilian loaves, bread bowls, and more.
Along the way, you’ll discover how to tell when your dough is ready to move on to the next stage, why moisture matters, and what makes a great crust vs. a soft crumb. You’ll taste fresh bread straight from the oven and go home with an armload of your own creations — plus recipes, techniques, and the confidence to keep baking at home.
Whether you’re brand new to bread or looking to strengthen your skills, this class will give you the tools you need for baking success.

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 African Date Night Cooking Experience
2026-08-29 18:30 - 21:00, 2026-08-27 18:30 - 21:00 (America/Chicago)
South African Braai – A Date Night Cooking Experience
Join us for a bold, flavor-packed evening inspired by braai, South Africa’s beloved tradition of cooking over live fire. This is a feast built on smoke, spice, sweetness, and celebration — layered, vibrant, and unapologetically generous.
Together we’ll prepare peri-peri shrimp with bright heat, curried chicken and apricot sosaties threaded and grilled to caramelized perfection, spiced lamb loin chops, and soy-and-chutney glazed pork belly. On the side, we’ll balance the richness with spicy grilled pineapple, a refreshing watermelon and tomato salad, and coconut curry cauliflower. To finish, we’ll bake malva pudding — tender, syrup-soaked, and served warm.
As always, we cook communally at one long table, learning techniques, sharing stories, and building the feast together. Once everything is plated, you’ll sit down to enjoy the full spread while we take care of the dishes.
Come hungry. This one is lavish.

BYOB

We suggest a bright Chenin Blanc, a dry or off-dry Riesling, a fresh Rosé, a peppery Syrah, or a bold South African Pinotage. (Pro tip: if you’re looking for South African wines in SGF, try Total 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!

Taco Tuesday: Tacos Without Borders Cooking Experience
2026-08-25 18:30 - 20:30 (America/Chicago)
Taco Tuesday Gone Global
In this hands-on cooking class, we’ll move across borders and flavors without overthinking it. Think chorizo layered with bright Colombian hogao. Think tikka masala tucked into warm tortillas. Fresh guacamole and kimchi pico de gallo anchor the night, while crisp guava phyllo triangles bring a sweet finish that leans just a little unexpected.
The goal isn’t fusion for the sake of it — it’s curiosity. We’ll talk about how flavors travel, how techniques adapt, and how tacos are one of the most flexible, generous formats in the world. You’ll cook, assemble, taste, adjust, and build your own combinations, working side by side and likely defending your favorite mashup by the end of the night.
This class is fully hands-on. You’ll prep, season, sauté, fold, and plate everything yourselves. It’s collaborative, a little creative, and intentionally not rigid. BYOB whatever fits your mood — beer, wine, something sparkling — we’ll have plenty of flavor to support it.
Then, once dinner is on the table and the room settles in, the evening closes with a live violin performance. The music mirrors the spirit of the menu: global in influence, grounded in craft, and full of personality.
Bold. Inventive. Delicious.

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!

Greek Lunch Cooking Experience
2026-08-24 11:00 - 13:00 (America/Chicago)
Take a mid-day culinary trip to the Aegean in this cheerful, hands-on Greek-inspired lunch! Together, we’ll create a menu that’s bright, flavorful, and deeply satisfying — the kind of food that feels like a sunny afternoon by the sea.
We’ll start with Avgolemono, Greece’s beloved egg-lemon-chicken soup. Silky, tangy, and comforting, it’s a perfect balance of richness and freshness. Then we’ll toss a colorful Greek Village Salad loaded with ripe tomatoes, crisp cucumbers, olives, and feta — simple ingredients elevated by a drizzle of olive oil and a sprinkle of oregano.
Next, we’ll head to the grill for Pork Souvlakia, tender marinated skewers served with cool, garlicky Tzatziki and warm, handmade Pitas that puff up beautifully on the griddle. For dessert, we’ll make Portokalopita, a uniquely wonderful orange-scented custard cake made with crisp phyllo — fragrant, decadent, and utterly irresistible.
You’ll learn how to build flavor with citrus, herbs, and olive oil; how to balance richness with brightness; and how to bring the warmth of Greek hospitality to your own table.
This class is a joyful, hands-on escape to the Mediterranean — an ideal way to spend your late morning cooking, laughing, and eating something truly beautiful.

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!

The Great Cakes of Europe Baking Class -- Day 2
2026-08-23 13:00 - 16:00 (America/Chicago)
Embark on a decadent journey through Europe in our two-day class, The Great Cakes of Europe! Learn to craft iconic desserts like Germany’s Black Forest Cake, Austria’s Sachertorte and Punschkrapfen, Sweden’s Princess Cake, and the elegant Sissitorte. From delicate sponge layers to rich fillings and glossy glazes, master traditional techniques and take home showstopping cakes that celebrate Europe’s sweetest culinary heritage. This is a TWO DAY class — buy tickets HERE.

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!

A Taste of Tuscany Date Night Cooking Experience
2026-08-22 18:30 - 21:00, 2026-08-21 18:30 - 21:00, 2026-08-20 18:30 - 21:00 (America/Chicago)
Transport yourselves to the golden hills of Tuscany for an evening of hands-on cooking, bold flavors, and Italian hospitality. In this cozy, couples-friendly class, we’ll explore rustic yet refined Tuscan dishes made to be shared—and savored.
Together we’ll prepare an abundant menu, starting with a trio of classic antipasti: crostini toscani with savory chicken liver pâté, bruschetta with ripe tomatoes and basil, and crostini con fichi e ricotta—a sweet-salty bite of fig and creamy cheese. We’ll toss a crisp arugula salad with shaved pecorino, then dive into pasta-making as we hand-roll fresh spaghetti to pair with a garlicky tomato sauce. For the main event, you’ll learn to sear and roast an herb-crusted pork loin to juicy perfection.
We’ll finish with something sweet and distinctly Tuscan: Torta della Nonna, a lemon custard and pine nut tarts, delicate, creamy, and just the right amount of indulgent.
Whether it’s your first class or your fifth, this date night promises warmth, flavor, and a delicious memory made by hand.

BYOB

We suggest a Chianti or Rosso di Montalcino if you prefer reds, a Vermentino or Vernaccia di San Gimignano or similar Tuscan white if you prefer whites, and a dry or semi-dry Lambrusco if you want something sparkling.

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!

The Great Cakes of Europe Baking Class -- Day 1
2026-08-22 13:00 - 16:00 UTC
Embark on a decadent journey through Europe in our two-day class, The Great Cakes of Europe! Learn to craft iconic desserts like Germany’s Black Forest Cake, Austria’s Sachertorte and Punschkrapfen, Sweden’s Princess Cake, and the elegant Sissitorte. From delicate sponge layers to rich fillings and glossy glazes, master traditional techniques and take home showstopping cakes that celebrate Europe’s sweetest culinary heritage. This is a TWO DAY class!

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
2026-08-18 18:30 - 20:30 (America/Chicago)
Fresh, handmade tacos. Warm kitchen energy. A musical finale to close the night.
We’ll build the evening from scratch: elotes straight off the heat, slow-cooked carnitas, indulgent birria, and all the fresh essentials — pico de gallo, guacamole, warm handmade tortillas — finishing with a classic tres leches cake.
You’ll cook, assemble, and plate everything yourselves before sitting down together. Then, as the room settles, the evening closes with a live violin performance — Mexican and Latin melodies to send you home just a little happier than you arrived.

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!

Dim Sum Cooking Experience
2026-08-17 11:00 UTC, 2026-08-16 11:00 (America/Chicago), 2026-08-15 11:00 - 13:30 UTC
Spend a delicious late morning making some of the most iconic dishes from the Cantonese dim sum cart in this hands-on cooking class. We’ll guide you through classic techniques—folding, steaming, and assembling—as you create your own unforgettable dim sum spread.
On the menu: fine jasmine or oolong tea, delicate har gow shrimp dumplings, savory pork & shrimp siu mai, luscious soup-filled xiao long bao (Shanghai soup dumplings), fluffy steamed BBQ pork buns, and turnip-daikon rice cake, pan-fried to golden perfection. We’ll finish with a refreshing, creamy mango pudding—a beloved dim sum dessert.
This is your chance to learn the art (and joy!) of dim sum from scratch. Come hungry and ready to roll, fold, and steam your way through this satisfying brunch experience.

BYOB

We suggest a Junmai Sake or a dry sparkling wine. Tea provided.

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!

The Mariner's Feast Date Night Cooking Experience
2026-08-15 18:30 - 21:00, 2026-08-14 18:30 - 21:00, 2026-08-13 18:30 - 21:00 (America/Chicago)
The Mariner’s Feast Date Night Cooking Experience
Join us for an evening inspired by bright northern waters and harbor-town kitchens. In this hands-on cooking experience, we’ll build a seafood-forward feast from start to finish — learning techniques you can take home, and flavors that feel like summer by the water.
Together we’ll prepare maple-glazed salmon with a delicate balance of sweet and savory, golden griddled crab cakes with crisp edges and tender centers, and a creamy leek and corn risotto that anchors the plate. A fresh cucumber salad adds brightness and contrast, and we’ll finish with wild blueberry tarts that are both rustic and elegant.
As always at Pickwick & Cherry, we cook together at one long communal table — sharing tools, stories, and plenty of laughter along the way. After the cooking is done, you’ll sit down to enjoy the full feast while we take care of the cleanup.
No experience necessary — just come hungry and ready to cook.

BYOB

We suggest a crisp Albariño, a saline Muscadet, a dry Riesling, a cool-climate Chardonnay, or an elegant Pinot Noir. If you prefer something a bit bolder, try a restrained Sangiovese. To finish, a late-harvest Riesling or Banyuls makes a lovely match for blueberries.

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
2026-08-10 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!

Classic American Pies
2026-08-09 13:00 - 15:45, 2026-08-08 13:00 - 15:45 (America/Chicago)
Pie is the great American dessert — flaky crust, bubbling fruit, bright citrus, and clouds of toasted meringue. In this hands-on baking class, we’ll dive into the techniques behind some of the most beloved pies in the American repertoire.
We’ll begin with the foundation of great pie: an all-butter crust that’s tender, flaky, and easy to work with. You’ll learn how proper mixing, resting, and rolling create the delicate layers that make a pie crust truly exceptional.
From there we’ll build four classic pies that showcase different techniques and textures. We’ll make a blueberry lattice pie, learning how to properly thicken juicy fruit fillings and weave a beautiful lattice top. A traditional cherry pie brings the deep, bright flavor that defines summer fruit pies. Then we’ll shift to custard pies with a vibrant key lime pie — smooth, tangy, and perfectly balanced.
Finally, we’ll finish with the showstopper: lemon meringue pie. You’ll learn how to cook a glossy lemon filling and top it with billowy meringue that toasts into golden peaks.
Along the way we’ll cover the small details that make a big difference: preventing soggy bottoms, controlling fruit juices, shaping decorative crusts, and achieving the perfect bake.
Whether you’re baking for summer gatherings, holiday tables, or simply because pie makes people happy, this class will give you the confidence and technique to make beautiful, delicious pies at home.
Come ready to roll dough, fill pies, and taste enthusiastically.

Uncorked Portuguese Date Night Cooking Experience
2026-08-08 18:30 - 21:00, 2026-08-07 18:30 - 21:00 (America/Chicago)
About This Portuguese Cooking Class
Discover the bold, soulful, and elegant flavors of the Iberian coast with our Uncorked Portuguese Date Night Cooking Experience. In this hands-on class, you, your partner and your newest friends will prepare a sumptuous menu that celebrates the country’s rich culinary traditions and diverse influences.
We’ll begin with rustic Portuguese cornbread paired with creamy goat cheese and a briny olive tapenade—a hearty introduction to the rustic flavors of Portugal’s countryside. Next, we’ll sear tender diver scallops to perfection and serve them with a vibrant sweet pea and mint purée, a modern twist on classic coastal ingredients.
For the centerpiece, we’ll braise succulent duck in an orange-port wine sauce, a dish that captures the harmony of sweet, savory, and aromatic flavors Portugal is known for. On the side, we’ll make crispy roasted potatoes, a simple but beloved staple found on tables across the country.
The evening concludes with a luscious olive oil chocolate mousse, a dessert that combines bittersweet richness with the silky smoothness of Portugal’s famed oils. Each dish we prepare highlights a different aspect of Portuguese cuisine—sea, land, and vineyard—all woven together into a feast of flavor and tradition.
Whether you’re passionate about global cuisine or simply seeking a unique night out, this class offers an engaging and delicious journey to Portugal, right here at home.

BYOB

We suggest a Portuguese Vinho Verde, a rich Touriga Nacional red, a chilled Alvarinho white, a fruity Spanish Grenache, or a rich Portugese Madiera to pair with dessert

ADMIT ONE

One ticket admits one human, but don’t let that stop you! Bring a date, a friend, or whoever you’d like to share a fun experience 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!

Young Bakers' Week-Long Intensive - Session 3
2026-08-07 09:00 - 14:45, 2026-08-06 09:00 - 14:45, 2026-08-05 09:00 - 14:45, 2026-08-04 09:00 - 14:45 (America/Chicago)
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 3

This summer, Pickwick & Cherry will host a limited-enrollment, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes.
Students will work in a professional teaching kitchen, learning foundational pastry techniques used in real bakeries. Over the course of the week, campers will mix, laminate, pipe, fill, glaze, and decorate — building both skill and confidence along the way.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp is hands-on and technique-driven. Students should be comfortable standing, following multi-step instructions, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily, and each baker will take home a considerable amount of baked goods each day.
Because of the size and nature of our space (10 students maximum), placement is determined through application. Our goal is to assemble small groups of curious, capable young bakers who are genuinely excited to learn.
Ideal campers are students who:

Enjoy baking at home
Take pride in precision
Are willing to try again when something doesn’t work
Can stay engaged through longer projects
Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!
