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Calendar of Cooking Classes in Tallahassee, Florida My Cooking School Shopping Cart

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Category
Type
Specials
Cooking School Information Cooking School

April 2019

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Save as PDF Save as PDF with Class List

There are no classes scheduled.

Upcoming Classes

Monday, April 22

Special Topics

Spring Forward
6:00 PM
$45 per seat
  • Chilled Carrot Ginger Soup, Crème Fraiche, Asiago Crouton
  • Spring Pea Pesto with Butternut Squash Noodles
  • Sundried Tomato, Herb-Stuffed Leg of Lamb, Potato, Fennel, Leek Gratin
  • Coconut Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Tallahassee Cooking School directly at (850) 893-3480.

Tuesday, April 23

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.

Wednesday, April 24

Special Topics

Private Classes
6:30 PM
$0 per seat
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Tallahassee Cooking School directly at (850) 893-3480.

Thursday, April 25

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 Chicken Breast Salad Lettuce Cups with Salsa Frita de Arbol
  • Sous Vide Poached Egg, Nurungi, Maque Choux and Fines Herbs
  • Pan Sear Sous Vide Bone in Pork Chop with Gruyere Okonomiyaki, Pan Sauce and Pickled Mustard Seed.
Instructor: Aprons Staff 

Friday, April 26

NEW

Pairing Topics

An Evening with MillerCoors Beer & Master Cicerone, Brian Reed
6:30 PM
$50 BOGO - buy one seat, bring a friend!
  • Welcome Aperitif - Blue Moon Belgian White
  • Witbier Fennel Steamed Mussels paired with Peroni Nastro Azzurro
  • Chicken, Pear Brie Flatbread paired with Terrapin Up-Hi IPA
  • Korean-Style Grilled Beef Bahn-Mi paired with Cape Line Slushies.
Instructor: Brian Reed 

Saturday, April 27

Kid's Topics

Big & Little Chef: Epic Picnic
10:00 AM
$75 Price is for a parent/child combo, add one seat to cart.
  • Extra Crispy Baked Chicken
  • Italian BLT Pinwheels
  • Waffle Dessert Pizzas
  • Homemade Berry Lemonade.
Instructor: Aprons Staff 
NEW

Pairing Topics

An Evening with Benziger Winery & Winemaker Chris Benziger
6:30 PM
$50 per seat
  • Welcome Aperitif - Sauvignon Blanc
  • Seared Sea Scallops and Pear-Arugula Salad with Lemon Vinaigrette paired with Chardonnay
  • Steak Au Poivre and Roasted Root Vegetables paired with Merlot
  • Pressure Braised Beef Short Ribs and Polenta Biscuits with Cab-Mushroom Gravy paired with Cabernet Sauvignon
  • Cheese Board paired with Rosé.
Instructor: Chris Benziger 

Sunday, April 28

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, April 29

FEATURED

Special Topics

Couples Cooking: Ramen
6:00 PM
$100 price is per couple, add one seat per couple to the cart.
  • Tempura Shrimp, Avocado, and Asparagus Ramen in Miso Broth
  • Beef, Shiitake, and Bok Choy in Shoyu Broth
  • Chicken Katsu, Vegetables, and Roasted Garlic Butter in Shio Broth
  • Chashu, Poached Egg, and Apple in Tonkotsu Broth.
Instructor: Aprons Staff 

Tuesday, April 30

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.

April 2019

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Tallahassee

Village Square

3521 Thomasville Rd
Tallahassee, FL 32309-7134
(850) 893-3480
Map/Directions
Meet Our Chefs

Meet Our Chefs

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