Pickwick & Cherry

Flavors of Portugal Date Night Cooking Experience
2026-03-13 18:30 - 21:00, 2026-03-14 18:30 - 21:00 UTC | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
About This Portuguese Cooking Class
Discover the bold, soulful, and elegant flavors of the Iberian coast with our Flavors of Portugal 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 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!

St. Paddy's Irish Table Cooking Experience 🍀
2026-03-16 11:00 - 13:00, 2026-03-17 11:00 - 13:00, 2026-03-17 18:30 - 21:00 UTC
Celebrate St. Patrick’s Day with a meal that’s hearty, homey, and unmistakably Irish. In this hands-on class, we’ll explore the comforting flavors of the Emerald Isle, where humble ingredients come together in rich, satisfying ways.
You’ll start with a silky Potato and Leek Soup, the perfect warm-up for a cool March day. Then we’ll bake a loaf of traditional Brown Soda Bread — simple, rustic, and served warm with plenty of Irish butter (because that’s the only proper way to serve it).
Next, we’ll dive into crafting individual Shepherd’s Pies, made with tender ground lamb, carrots, parsnips, and peas, all tucked beneath golden mashed potatoes and baked until crisp and bubbling. We’ll round it out with braised cabbage with apples and caraway, a sweet-savory side that balances the richness of the pie and fills the kitchen with the scent of cozy contentment.
And, of course, no Irish celebration is complete without a touch of indulgence. For dessert, we’ll make a decadent Guinness Chocolate Cake, dark and moist with just a hint of stout’s malty depth, topped with clouds of whipped cream.
Whether you’re Irish by blood or just by appetite, this class is a delicious way to toast to the season. BYOB is always welcome — a pint of Guinness, a crisp Irish cider, or even a splash of whiskey makes a fine companion for the feast.
Come hungry, leave happy, and may the luck of the Irish follow you home

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!

Taco Tuesday: Cantina Clásica Cooking Experience
2026-04-14 18:30 - 20:30, 2026-05-19 18:30 - 20:30, 2026-06-16 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!

Alpine Escape Date Night Cooking Experience
2026-04-24 18:30 - 21:00, 2026-04-25 18:30 - 21:00 (America/Chicago)
Escape to the Alps for an unforgettable evening of hearty flavors and classic mountain fare with our Alpine Date Night Cooking Experience. In this hands-on class, you and your partner will prepare a menu inspired by the cozy kitchens and ski chalets of Switzerland, Austria, and Bavaria.
You’ll begin with the ultimate Alpine indulgence: bubbling cheese fondue, perfect for dipping fresh bread and vegetables. Next, craft a crisp Swiss mountain salad, a rustic mix of greens, hard boiled eggs, herbs, and a bright, flavorful dressing that captures the spirit of Alpine simplicity. You’ll then simmer a comforting bread and cheese dumpling soup, a traditional dish designed to warm the soul after a day on the slopes.
The centerpiece of the evening is a tender, slow-roasted pork shank served with rich beer gravy and potatoes, a Bavarian specialty that’s both hearty and celebratory. For dessert, you’ll learn two iconic sweets: kaiserschmarrn, a caramelized, fluffy shredded pancake dusted with powdered sugar, and the dramatic Salzburger Nockerl, a golden, cloudlike soufflé that is a showstopper of Austrian cuisine.
This class combines hands-on learning with a festive menu designed for sharing. Along the way, you’ll pick up tips, stories, and traditions that make Alpine cuisine so memorable. Whether you’re a longtime foodie or simply curious to try something new, this is a date night filled with flavor, fun, and Alpine charm.

BYOB

We suggest a crisp Grüner Veltliner, a refreshing German Riesling, a bold Austrian Blaufränkisch, or a malty Bavarian Dunkel beer. If you can find a proper Bavarian Zwickl, bring one for us too 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!

Young Bakers' Week-Long Intensive - Session 1
2026-06-08 09:00 - 14:45, 2026-06-09 09:00 - 14:45, 2026-06-10 09:00 - 14:45, 2026-06-11 09:00 - 14:45, 2026-06-12 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 1

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!

Young Bakers' Week-Long Intensive - Session 2
2026-06-22 09:00 - 14:45, 2026-06-23 09:00 - 14:45, 2026-06-24 09:00 - 14:45, 2026-06-25 09:00 - 14:45, 2026-06-26 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 2

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!

Classic American Pies
2026-06-27 13:00 - 15:45, 2026-06-28 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.

Classic Cajun Date Night Cooking Experience
2026-07-16 18:30 - 21:00, 2026-07-17 18:30 - 21:00, 2026-07-18 18:30 - 21:00 UTC
About This Cajun Cooking Class
Discover the bold, soulful flavors of Louisiana in our Cajun Date Night Cooking Experience—a hands-on New Orleans–inspired cooking class right here in the Ozarks! Step into a lively, music-filled evening where every dish tells a story of history, spice, and celebration. Whether you’ve been to the Crescent City or only dreamed of strolling down Bourbon Street, this class will transport you straight to the heart of Cajun and Creole culture.
Together, you and your partner will cook a feast that embodies the spirit of Louisiana hospitality. You’ll stir up a pot of rich, velvety shrimp étouffée, savor the sweet-and-savory corn goodness of maque choux, and roll crispy, golden boudin balls that are as fun to make as they are to eat. To keep things extra festive, you’ll also fry up classic hushpuppies with remoulade, perfect for dipping, and end the evening with a flaming finale of bananas foster, caramelized to perfection before your very eyes.
But this experience isn’t just about recipes—it’s about rhythm. The night is infused with the sounds of jazz, the warmth of shared laughter, and the joy of cooking side by side with someone you love. Designed to be equal parts delicious and entertaining, it’s the perfect date night, friend outing, or gift for any food enthusiast craving authentic Cajun flair.
No prior kitchen experience is required—just bring your appetite, your sense of adventure, and maybe a little Mardi Gras spirit. Book your spot today and let the good times roll, Ozarks style!

BYOB

We suggest a crisp Sauvignon Blanc, a fruity off-dry Riesling, a light-bodied Pinot Noir, a refreshing sparkling wine like Prosecco, or a rich dark rum or Sauternes to pair beautifully with Bananas Foster

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!

Young Bakers' Week-Long Intensive - Session 3
2026-08-03 09:00 - 14:45, 2026-08-04 09:00 - 14:45, 2026-08-05 09:00 - 14:45, 2026-08-06 09:00 - 14:45, 2026-08-07 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!
