Six strangers. Three courses. One kitchen. Instant friends — all thanks to a Zero George cooking class.

Newsletter Editor Callie here — I recently had an unforgettable culinary experience, which included a front row seat to watching and learning from Sous Chef Roberto Padilla Navarro, a member of the team behind Michelin-Recommended The Restaurant at Zero George.

The class gathered in a horseshoe fashion around the rectangular table with Chef Navarro at the helm, leading us through handpicked ingredients, cooking techniques, and, of course, tasting. Did I mention? Each dish was accompanied by a delicious, perfectly paired wine.
Our menu comprised a caviar and shrimp bite to get things started, followed by a day boat scallop and Australian Wagyu, and we finished with chocolate cremeux. Fun fact: The menu rotates new items on weekley, and will be completely different in a month's time.

Not only did we work our way through the menu, and answer any questions that arose. But, chef also took questions and offered tips to enhance everyday meals we cook at home.

Callie and Chef Navarro show off the honeycomb, made with a simple yet unforgiving candy-making process in which temperature and speed are key. | Photo by CHStoday

I walked out of this class feeling so inspired, and with a deeper appreciation for top-tier ingredients, cooking, and food in general. If you don’t believe me that this class is top-of-the-line, it was recognized by FOOD + WINE as one of Charleston’s premier culinary experiences.

Classes are offered on Saturdays, Sundays, and Mondays — each includes a three-course menu with wine, accommodates up to eight guests, and can be arranged for small groups. Tickets are $235 per person.