Back Monday, Sarah and I attended one of the cooking classes at Southern Season in Chapel Hill. I didn't really know what to expect. I wasn't really thinking it was going to be a hands-on class but I wasn't 100% sure. But, in fact, it was much like having a TV cooking show created live before your eyes. Except without all the stopping and starting for the cameras that I'm sure happens on actual TV cooking shows. Lots of fun and we had a total blast. It was a Southwest menu themed class, which is one of my fave cuisines. Having watched more than my fair share of Rick Bayless and Diana Kennedy on TV, there wasn't a ton of stuff that was new to me. But there were several good tips and tidbits, and (yes) things that I didn't know. And it was fun. And interesting to see it all being done right there. All the food from the recipes was good (yes, they feed you along with giving a cooking class -- what's not to love?) and a couple of the recipes I'm definitely looking forward to trying out. One for a very simple salad mixing melon, pineapple, cucumber and jicama that's served with accompanying lime wedge to squeeze over top and salt and ancho chili powder to sprinkle. Supertasty and refreshing. My other fave recipe was for a cajeta and blueberry bread pudding. Which included tips on how to make your own cajeta. Oh so yum. That's a must for the next big sugar splurge. Anyway, there are many different instructors teaching the classes at Southern Season but I definitely want to put in a plug here for Sheri Castle, who taught the class on Monday. If you're a foodie, it's definitely worth seeking out one of her classes. Mucho recommended.