Rustic Point Event Calendar

Aug
31
Fri
Shrimp & Crab Boil – Sold Out!
Aug 31 @ 6:00 pm – 8:00 pm

Join Chef Mark for this amazing class where you will learn how to make an incredible shellfish boil straight from the low country! We’re taking this one outdoors, weather permitting! Gather around the pot to savor sweet crab with shrimp, corn, red potatoes and all the fixins! Class kicks off with grilled gator kabobs! This evening includes dinner and complimentary wine!




Sep
4
Tue
Keep On Truckin’ – Food Truck Trends
Sep 4 @ 6:00 pm – 8:00 pm

coconut shrimpBack by popular demand, join Chef Mark as we travel the food truck circuit! Prepare the best of regional flavors including Tangy Fish Tacos from Baja Mexico, Crunchy Sweet Coconut Shrimp Boats from Florida and Fully Loaded New Orleans Garbage Fries! This evening includes dinner and complimentary wine!




Sep
5
Wed
Italian Countryside Cuisine
Sep 5 @ 6:00 pm – 8:00 pm

Escape to the Italian countryside in this delicious class. The evening’s preparation begins with a robust Pasta Fagoli soup, followed by a hearty Seafood Marinara Pasta with Jumbo Shrimp, Mussels and Lobster Tail. A stuffed Garlic Bread rounds out the menu. Complimentary wine accompanies this Italian feast!




Sep
7
Fri
Just For The Halibut
Sep 7 @ 6:00 pm – 8:00 pm

Chef Mark will start off the evening preparing salami and fennel crostini, followed by the main attraction, Pan-Seared Halibut with a White Wine Sage Sauce, Colorado Fresh Greens, New Potatoes with Chervil & Shallots! This light yet elegant meal includes complimentary wine!




Sep
8
Sat
Sous Vide Savvy
Sep 8 @ 6:00 pm – 8:00 pm

Say What? Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. It’s unlike any cooking you’ve ever done before! Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Join Chef Mark for this very savvy class. You will prepare a Cowboy Ribeye steak with sweet Roasted Garlic and fresh Thyme. The steak is served with creamy Smashed Red Potatoes with Parsley Butter Sauce and Vegas Lime Butter Corn. This class is perfect for the Medium Rare meat eater! This dinner includes complimentary wine!





Sep
11
Tue
Vivi Vegetarian … Italian Style
Sep 11 @ 6:00 pm – 8:00 pm

Chef Mark transports your taste buds to Italy in this delicious vegetarian class. This evening’s class features Italian Classic, but prepared completely vegetarian. Learn to make rich Minestrone soup, Stuffed Shells and Manicotti Combo and tomato basil skewers! Complimentary wine accompanies this Italian feast!




Sep
12
Wed
Whiskey Tango
Sep 12 @ 6:00 pm – 8:00 pm

Whiskey is the word of this new menu. Join Chef Mark as he steps you through these spirited, whiskey infused dishes.  Start off with Whiskey Shrimp glazed in a sweet whiskey Barbecue sauce. Whiskey Cedar Planked, French-Cut Pork Chops are the star of the night with Tipsy Sweet Potatoes and bourbon glazed brussel sprouts! This class includes dinner, whiskey tastes and complementary wine.




Sep
14
Fri
Black Tie Oscar Night Nosh
Sep 14 @ 6:00 pm – 8:00 pm

Elevate your movie nights with this fun, Hollywood themed menu! The opening credits include Mystic Pizza appetizer, Zesty Flat Bread Pizzas. Eat, Pray, Love features Cacio e Pepe Pasta Sauce with Shrimp! The GodFather rounds out the night with Sicilian Cannoli’s! Complimentary wine included with this meal!




Sep
15
Sat
Amazing Appetizers
Sep 15 @ 6:00 pm – 8:00 pm

Time to wine and dine in this delicious, fun-filled class! Equally easy and appetizing, these recipes will dazzle your guests. Indulge in Creamy Clams Casino, Mussels in Marinara, Heirloom tomatoes with Grilled Peaches & shrimp, all paired with red and white wine!





Sep
18
Tue
South of the Border Fiesta
Sep 18 @ 6:00 pm – 8:00 pm

Join Chef Mark for this zesty class where you will learn to cook traditional Mexican cuisine. Featured menu includes Mexican Shrimp Cocktail, Cemita Poblano, Veal Cutlet with fresh Pueblo Chilies smothered with Roasted Garlic Pico de Gallo and Mexican Street Corn. Of course, we’ll have Margaritas … What’s a fiesta without Margaritas? Ole!




Sep
19
Wed
Thai One On
Sep 19 @ 6:00 pm – 8:00 pm

Experience the distinct flavors of Thailand with this Thai-influenced class. Chef Mark starts the evening off by preparing a Thai Sweet Chili Fried Calamari. Learn to make Pad Krakow Gai, a delicious Basil Chicken, accompanied by Roasted Kung Pao Brussel Sprouts. This evening includes dinner and complimentary wine!





Sep
21
Fri
Fresh Start – Cooking with Aromatics
Sep 21 @ 6:00 pm – 8:00 pm

Aromatics are combinations of fresh vegetables and herbs that are heated in some fat – like butter or oil – at the beginning of a dish. The heated fat helps these ingredients release aromas and develop deep flavors. Prepare Fresh Herb-Marinated Feta with Fresh Chives, Cilantro & Rosemary. Peppercorn-crusted Beef Tenderloin with Gremolata, Lemon Zest, Garlic, Parsley & Olive oil, accompanied by stuffed Tomatoes with Colorado Corn, Fresh Basil, Thyme & Cumin. This evening includes dinner and complimentary wine!




Sep
22
Sat
OktoberFest
Sep 22 @ 6:00 pm – 8:00 pm

Get a taste of authentic Bavaria with this German inspired cuisine. Chef Mark kicks it off by preparing Beer & Cheddar Soup with Kielbasa Sausage. The star of the Fest is traditional Weiner Schnitzel (a pork cutlet) with Crispy Bratkartoffein (German Home Fries)! Schnitzel is accompanied by Braised Cabbage.  This evening includes dinner and complimentary wine and beer.




Sep
28
Fri
Classic Beef Wellington
Sep 28 @ 6:00 pm – 8:00 pm

BeefWellJoin Chef Mark for this classic Beef Wellington Class. This is beef at its best! You will learn how to prepare this tantalizing beef dish and Chef will even show you how to buy a whole tenderloin and butcher it yourself! The Beef Wellington will be accompanied by “Duxelles”, a classic spread of French Heritage. Duxelles is a mixture of finely chopped mushrooms, cooked in a butter, shallot, garlic sauce. Beef is paired with roasted Brussel Sprouts. This dinner includes complimentary wine!





Sep
29
Sat
Heart & Sole
Sep 29 @ 6:00 pm – 8:00 pm

Join Chef Mark in this coastal inspired class. Learn to make classic stuffed sole. Sole is a delicate fish that is best served stuffed or baked. This class features Dover sole stuffed with fresh lump crabmeat in a light lemon wine sauce. A bright Asparagus Prosciutto and creamy Potato Leek soup round out the menu. This evening includes dinner and complimentary wine!