Culinary Events

Pasta-Riffic Kids 8-14 years old can learn how to make linguini with Thai shrimp, bowties with creamy Alfredo sauce, crispy rice noodles and beef and broccoli stir-fry and Ricotta fritters. 10 a.m.-12:30 p.m., Thursday, Dec. 27, La Maison Gourmet, 471 Main St., Dunedin, 727-733-8915. $30.

The Wine Cellar Restaurant Cooking Class Executive Chef Douglas Miller demonstrates how to cook beef Wellington, veal scalloppine, fancy shrimp and bruschetta, then you get to eat. 11 a.m., Monday, Jan. 7, The Wine Cellar Restaurant, 17307 Gulf Blvd., N. Redington Beach. $40; proceeds benefit the Stuart Society Affaires d'Art, a fund-raising arm of the Museum of Fine Arts in St. Petersburg. For reservations and information, call Carolyn Bond at 727-823-6140.

Chef Antoine Louro, of Chateau France, a St. Petersburg French restaurant, takes his cooking class through specialties of his homeland. Lucky participants then get to eat what he has prepared in the form of a three-course gourmet lunch. The class takes place at the home of Linda Jantschek, of St. Petersburg. 11 a.m., Monday, Jan. 14. $40. Proceeds benefit the Stuart Society Affaires d'Art, a fund-raising arm of the Museum of Fine Arts in St. Pete. For reservations and information, call Carolyn Bond at 727-823-6140.

It's Clubby Chef Eric Webber, of Sutherland Cafe, is the featured guest at the Tampa Bay Culinary Club meeting next month. Chef Eric plans to demonstrate how to cook one appetizer, one entree and one dessert for the nonprofit club, whose members focus on cooking and learning. 2 p.m., Saturday, Jan. 19, Sutherland Cafe, 1026 Florida Ave., Palm Harbor. Call Jeanne Hansen, 727-789-2605. $10 per person.

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