The head chef preparing food at the Dobyns Dining Room kitchen before it is served to guests.

Cooking School

July 12-14 (sold out) / August 16-18 (sold out) / September 20-22  
Join award-winning Chef Robert Stricklin in The Keeter Center kitchen to see how local farming inspires his cooking style. The itinerary is as follows:

Friday

  • Check-in at The Keeter Center front desk starting at 4:00 pm

Saturday  

  • 7:30 am Meet in Lobby for The Keeter Center’s Continental Breakfast
  • 8:00 am Board Shuttle to the Garden and Greenhouses
  • 9:00 am Kitchen to begin Cooking Class (Starter, Entrée, Dessert)
  • 12:45 pm Lunch in Presidential Dining Room
  • 2:00 pm Group Photo

Sunday

  • Sunday Brunch in Dobyns Dining Room at your requested time
  • Check-out at 1:00 pm

DRESS CODE: Closed-toed shoes are required for all attending guests. Casual, comfortable attire is recommended.

 

MENU

Smoked paprika deviled eggs

Smoked hog jowl and crispy shoe string fries

Street tacos grilled shrimp, mango, and pickled onions

BEEF U steak demo – what to look for when buying

Prime flat iron steak with chimichurri compound butter

Avocado fries

Bananas Foster fried pies, College of the Ozarks gelato

 

$649 Couple | $549 Individual