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Week of July 27th to August 2nd!
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ON SALE! Sizzle Squad Kids Summer Cooking Camp: A Kids’ Kitchen Adventure!
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July 27th - 30th 9:00 am - 2:00 pm
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The Italian Kitchen: Homemade Comfort Food
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Thursday, July 30th, 2026 5:00 pm - 8:00 pm
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Craft Burgers & Bourbon: The Ultimate Date Night
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Friday, July 31st, 2026 6:00 pm - 9:00 pm
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Butter & Bliss: The Art of Croissants & Danish Pastries
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Saturday, August 1st, 2026 1:00 pm - 4:00 pm
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Mangia Bene: Italian Comfort Classics from Scratch
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Saturday, August 1st, 2026 5:00 pm - 8:00 pm
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Ratatouille’s Family French Brunch
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Sunday, August 2nd, 2026 12:00 pm - 2:00 pm
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Cake Decorating Basics for Beginners
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Sunday, August 2nd, 2026 1:00 pm - 4:00 pm
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Gift Vouchers Available for Purchase:
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Crab, Shrimp, and Corn Chowder
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Servings: 8 Ingredients: - ½ Cup Butter
- 1 small Onion, finely diced
- 1 small Carrot, finely diced
- 1 Stalk Celery, diced small
- 1 Clove Garlic, minced
- ½ Cup All-Purpose Flour
- 4 Russet Potatoes, diced small
- 25 oz Crab Meat
- 1 lb Shrimp, chopped
- 3 Cups Yellow Corn Kernels
- 4 Cups Chicken Stock
- 2 ½ Cups Half-and-Half
- 1 pinch Nutmeg
- 1 tsp Salt
- 1 tsp Ground Black Pepper
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Instructions: - Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
- Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes.
- Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
- Add potatoes, corn, and stock over medium heat.
- Bring to a simmer. Cook and stir until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder.
- Simmer until potatoes are tender, about 20 minutes.
- Add crab and shrimp and cook for 2 minutes
- Serve.
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