Sweet & Savory Classroom · ChattanoogaDate night class cooking duck à l'orange; price includes one couple.
Price
$195
per person
Next date
Sat 14 Nov
Length
Hands-on
Where
Chattanooga
45 East Main Street

I took my wife to Paris for our 10-year wedding anniversary. It was such a wonderful time. I even re-proposed to her under the twinkling lights of the Eiffel Tower. Did I tell you it was an amazing time?It was in Paris that we hopped on the subway across town, then walked a ways to dine at a little restaurant called Le Petite Canard. There was no room for us when we arrived. We were supposed to have made reservations, but we were flying by the seat of our pants. The maître d’ let us take a table for a late reservation. When they showed up 30 minutes later (almost 45 minutes past their reservation), she practically told them to take a hike. My wife and I had a delightful time in this old building, eating and drinking. You could literally feel the subway rumble underfoot as if it were only 10 feet below.
An Evening in Paris: Duck à l'Orange Date Night is a hands-on class for couples at Sweet & Savory Classroom in Chattanooga. The menu has 3 dishes. It’s open to all levels. It’s for ages 14 and up. It runs once, on Saturday 14 November. It costs $195 per person.
It has 39 other classes on its calendar right now.
The school’s description comes from its class page on sweetandsavoryclassroom.com, read on October 31. Read the full listing on their site.
From this class’s page on sweetandsavoryclassroom.com, read on October 31. Each one is quoted from that page.
From sweetandsavoryclassroom.com, the school’s own site. These apply to all of Sweet & Savory Classroom’s classes.

The school
Former Biltmore chefs Jeff and Heather Pennypacker teach couples, kids and global menus
Sweet & Savory Classroom is a Christian-run cooking school in the SOHO Building at 45 E. Main Street in Chattanooga. The door is around the back. Married chefs Jeff and Heather Pennypacker run it. Jeff trained at Johnson and Wales and was a chef at the Biltmore Estate for seven years. Heather was pastry chef at Deerpark Restaurant on the Biltmore grounds for over twelve years and has made well over 1,000 wedding cakes.
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