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Calendar of Cooking Classes in Winter Park, Florida My Cooking School Shopping Cart

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Category
Type
Specials
Cooking School Information Cooking School

January 2019

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Save as PDF Save as PDF with Class List

There are no classes scheduled.

Upcoming Classes

Thursday, January 17

Special Topics

European Bakeshop
6:00 PM
$45 per seat
  • Classic Victorian Sandwich with Berries and Chantilly Cream
  • Apricot and Roasted Walnut Couronne with Apricot Glaze
  • Homemade Savory Hand Pies
  • Braided Chocolate and Cherry Bread.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Orlando - Winter Park Cooking School directly at (407) 622-2264.

Friday, January 18

Pairing Topics

Wine and Dine in Spain
6:30 PM
$50 per seat
  • Marinated Manchego, Olive, and Garlic Shrimp Tapas
  • Pasties de Bacalao with Romesco-Aioli
  • Caldo Verde Collard Soup
  • Beef Alcatra with Arroz de Tomate
  • Dark Chocolate-Cinnamon Flan.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Orlando - Winter Park Cooking School directly at (407) 622-2264.

Saturday, January 19

FEATURED

Special Topics

Lean, Quick and Easy (week 2)
10:00 AM
$45 per seat
  • Quinoa and Broccoli Salad
  • Open-faced Grouper BLT
  • Roasted Beet and Sweet Potato Wedges
  • Watermelon Sorbet.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Orlando - Winter Park Cooking School directly at (407) 622-2264.

FEATURED

Special Topics

Chefs Table: Sous Vide vs. Traditional - Parallel Tasting Menu
6:30 PM
$65 Click on More Detail below (mobile device only) and/or read Focus section.
  • Sous Vide Shrimp Cocktail with Remoulade and Cocktail Sauce
  • Sous Vide Tri-tip Salad with Blistered Tomatoes, Avocado, and Ranch Verde
  • Open-faced Biscuit with Sous Vide Fried Chicken Sandwich, Bread and Butter Pickles, Sweet and Sour Aioli, and Gaufrettes.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Orlando - Winter Park Cooking School directly at (407) 622-2264.

Sunday, January 20

Special Topics

Sunday Jazz Brunch
12:00 PM
$40 Click on More Detail below (mobile device only) and/or read Focus section.
  • Charcuterie, Imported Cheese, Dried Fruits and Nuts
  • Eggs Benedict with Grilled Beef Tenderloin, Spinach, and Hollandaise Sauce
  • Croque Madame, Cheese Au Gratin and a Fried Egg
  • Stuffed French Toast, Cherry Jam, Warm Maple Syrup
  • Warm Chocolate Hazelnut and Strawberry Crepes.
Instructor: Aprons Staff 

Monday, January 21

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
10:00 AM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
6:00 PM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Tuesday, January 22

Special Topics

Private Classes
11:00 AM
$50 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Special Topics

Couples Cooking: Winter Soups and Breads
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Chunky Fire-Roasted Tomato Soup with Bacon and Fresh Mozzarella
  • Butternut Squash Bisque with Spiced Crème Fraiche and Pecans
  • Southwest Shrimp, Crab, and Corn Chowder
  • Parmesan and Herb Focaccia
  • Classic Parker House Rolls.
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Wednesday, January 23

Kid's Topics

Big & Little Chef: The Icing on the Cake
6:00 PM
$75 Price is for a parent/child combo, add one seat to cart.
  • Colorful Confetti Cake Pops
  • Cupcake Bouquets
  • and the Essential Elements of Cake Decorating on Your Very Own Mini Cake.
Instructor: Aprons Staff 

Thursday, January 24

NEW

Special Topics

The Flavors of Kikkomans with Corporate Chef Andrew Hunter
6:30 PM
$45 BOGO-Click on More Detail below (mobile device only) and/or read Focus section.
  • Yakitori Teriyaki Top Sirloin, Green Onion and Asparagus Skewers, Crunchy Radish and Bean Sprout Salad, and Garlic Aioli Dipping Sauce
  • Steakhouse Wedge Iceberg Wedge, Shredded Carrots, Green Onions, Cherry Tomatoes, Cucumbers with Grilled Sirloin Teriyaki Yakitori and Crispy Wasabi Peas
  • Shiitake Mushroom Top Sirloin Grilled Chili-Lemon NY Strip with Sautéed Garlic Spinach and Buttery Black Pepper Shiitake Soy Sauce
  • Dark Chocolate-Cherry Ice Cream Sundaes.
Instructor: Andrew Hunter 

Friday, January 25

Pairing Topics

14 Hands Winery - Demystifying Red Blends with Winemaker Keith Kenison
6:30 PM
$50 per seat
  • Welcome Wine – Hot to Trot White Blend
  • Blackened Swordfish with Charred Tomato Salsa paired with Hot to Trot Red Blend
  • Grilled Spice-Rubbed Lamb Chops with a Red Blend and Shallot Reduction paired with Run Wild Red Blend
  • Braised Beef Short Ribs with Ruby Mashed Potatoes paired with Stampede Red Blend
  • Double Chocolate Raspberry Truffles paired with Kentucky Derby Red Blend.
Instructor: Keith Kenison 

Saturday, January 26

FEATURED

Special Topics

Lean, Quick and Easy (week 3)
10:00 AM
$45 per seat
  • Baked Grapefruit
  • Chicken Cacciatore
  • Banana “Custard” Filled Crepes
  • Berry Bonanza Smoothie.
Instructor: Aprons Staff 

Pairing Topics

VIP Food & Wine Experience
6:00 PM
$20 per seat
  • Blistered Tomato and Burrata Crostini with Arugula Pesto and Bacon paired with Treana Blanc White Blend
  • Grilled Shrimp, Fennel and Sweet Peppers with Lemon-Coriander Vinaigrette and Queso Fresco paired with Duckhorn Sauvignon Blanc
  • Seared Duck Medallions with Herbed Cannellini Ragout and Orange-Balsamic Reduction paired with Nielson By Byron Pinot Noir
  • Pear, Prosciutto, and Brie Flatbreads with Rosemary-Infused Honey paired with Kuleta India Ink Red Blend.
Instructor: Aprons Staff 

Pairing Topics

California Wine - 2 course Dinner
7:00 PM
$25 per seat
  • Crispy Miso-Glazed Pork Belly with Shiitake Relish and Celery Root Puree paired with Stags Leap Karia Chardonnay
  • Red Wine and Garlic Braised Short Ribs with Wild Mushrooms and Smoked Gouda Polenta paired with Silverado Estate Cabernet Sauvignon.
Instructor: Aprons Staff 

Monday, January 28

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
10:00 AM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Special Topics

Private Classes
1:00 PM
$45 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Cooking Techniques

Basics of Culinary - Part 1 (3-day series)
6:00 PM
$150 per seat
  • Week 1 Menu - Fried Green Tomatoes with Pimiento Cheese and House-Made Ranch Dressing
  • Poached Chicken Spinach Salad with Seasonal Fruit Salsa and Grapefruit-Basil Vinaigrette
  • Rosemary and Garlic Spiedini over Farro Risotto
  • Baklava.Week 2 Menu - Caldo Verde
  • Pressure Cooked Pulled Pork, Cola BBQ Sauce with Old Fashioned Slaw
  • Eggplant Parmesan with Homemade Pasta
  • Biscuit Topped Seasonal Cobbler.Week 3 Menu - Tabbouleh Salad
  • Southern Vegetable and Quinoa Bowl topped with Grillades and Tomato Gravy
  • Za’atar Crusted Spatchcock Chicken with Cauliflower Puree and 7-Spice Red Wine Reduction
  • Perfect Rice
  • Almond Polenta Pound Cake with Zabaglione
Instructor: Aprons Staff 

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Tuesday, January 29

Special Topics

Private Classes
11:00 AM
$50 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Special Topics

Vegan in the New Year
6:00 PM
$45 per seat
  • Apricot and Thyme Baked “Goat Cheese”
  • Warm Mushroom and Lentil Salad with Wilted Greens
  • Seitan Normandy
  • Dark Chocolate Ganache Tart with Whipped Coconut Cream.
Instructor: Aprons Staff 

Wednesday, January 30

Special Topics

Better Choices for the New Year
6:00 PM
$45 per seat
  • Coriander-Lime Grilled Chicken and Vegetables with Roasted Tomato Vinaigrette
  • Sous Vide Lobster Noodle Bowl
  • Indian Parathas with Roasted Spiced Eggplant
  • Banana-Strawberry “Gelati” Parfait.
Instructor: Aprons Staff 

Special Topics

Private Classes
6:30 PM
$50 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Thursday, January 31

Special Topics

Couples Cooking: Key West Retreat
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Conch Fritters with Homemade Tartar Sauce
  • Grilled Shrimp Salad with Coconut Vinaigrette
  • Lobster Reuben with Homemade Chips
  • Coconut Key Lime Pie with Whipped Topping.
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

January 2019

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Winter Park

Winter Park Village

440 N Orlando Ave
Winter Park, FL 32789-2914
Main: (407) 622-2264
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