The Stocked Pot


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In a Nutshell

Blades fly as chefs impart epicurean knowledge during hands-on classes & students sample creations from sushi to Hungarian comfort fare

The Fine Print

Promotional value expires May 30, 2012. Amount paid never expires. Limit 3 per person, may buy 10 additional as gifts for 1-class options. Limit 2 per person, may buy 2 additional as gifts for 4-week option. Subject to availability. 7 day cancellation notice required. Valid only for option purchased. 4-week option valid only for 101, 201, 301, and 401 courses. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The kitchen is statistically the most dangerous room in a home because it contains the highest concentration of knives, open flames, and pots full of semi-living lobsters. Learn to navigate this danger zone with today’s Groupon to The Stocked Pot and Company in Winston-Salem. Choose from the following options:

  • For $24, you get any regular cooking class for one (a $49 value).
  • For $47, you get any regular cooking class for two (a $98 value).
  • For $40, you get a knife-skills cooking class for one (an $80 value).
  • For $79, you get a knife-skills cooking class for two (a $160 value).
  • For $79, you get a sushi-making class for two and a take-home sushi-making kit (a $160 value).
  • For $349, you get a four-week Cooking School 101, 201, 301, or 401 course for one and a Henckels chef’s knife or a Santoku knife (a $699 value).<p>

The Stocked Pot and Company’s calendar of chef-taught classes caters to all experience levels and epicurean desires. Aspiring solo chefs can select from upcoming classes including Hungarian Comfort Foods, Vegan Creative Cooking, and Wok Cooking Techniques—a class that sizzles with treats such as shanghai pork and flamed pineapples with bourbon served atop ice cream. Printed recipes, which can be taken home, help students to follow along and finally learn how to spell hors d’oeuvres.

The knife-techniques class, Stocked Pot’s most popular course, requires participants to bring their dullest knife so they can learn sharpening strategies. Chef Don also covers methods of how to maintain the blade’s edge and demonstrates the best use for a spectrum of blades, and students follow along by chopping up a variety of veggies for a stew and barbecue chicken dishes that classes enjoy at the end of the session. During the sushi-making course, students learn to make rice cling to veggies without the use of edible magnets, rolling creations such as futomaki and nigiri with cooked and raw fish. A take-home kit with a mat, a rice paddle, and chopsticks keeps students practiced and on their toes better than glue-tipped ballet shoes.

Four-week sessions bring burgeoning chefs into the kitchen once a week for 3.5- to 4-hour classes. The Cooking School 101 course’s rudimentary food-prep skills pave the way for more advanced lessons. Certified executive chefs impart the skills necessary to work in a restaurant’s kitchen, and each four-week course also comes with a free Henckels chef knife or a Santoku knife for at-home slicing or butter-sculpture carving.

The Stocked Pot and Company

While not managing multiple restaurants, The Stocked Pot and Company Executive Chef Don McMillan has cultivated local TV stardom by hosting a cooking show on NBC from 1986 to 2002. He later appeared on channels as diverse as Hallmark and Sundance, and Turner South and Fox Sports South, with celebrities including Dave Chappelle and Maya Angelou. His son, President, owner, and on-staff wine expert, Andrew, has acquired culinary knowledge from his travels to five continents and more than 28 countries, which steeped him in local traditions, authentic ingredients, and large cauldrons of curry. The Stocked Pot's chef-taught classes cater to all ages, experience levels, and epicurean desires. Aspiring chefs can learn to roll and construct creative sushi, properly wield a knife, or cook poultry. Printed recipes, which can be taken home, help students follow along and finally learn how to spell hors d'oeuvres. A retail store stocks tools to further aid in personal kitchens.

Customer Reviews

It was fun, light hearted, good wine and great techniques to share.
Loretta A. · April 8, 2012
My adult son and I attended the Seafood Boot Camp -- so much fun. Learned some new techniques that I have continued using since the class. Can't wait to come back for more learning fun!
Wendi A. · May 6, 2017
It was so much fun to cook with Chef Don. He puts you at ease and made the evening informative and fun
Sheila D. · April 1, 2017

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