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TUESDAY, JULY 30, 2024 | 6:30 PM

with Starla Turner

*This class menu is also offered on July 3rd

If you’re wondering about the perfect sides to serve at your next BBQ, Starla has got you covered. Join us in the HKS Kitchen for some summer side dish inspiration. Begin by enjoying a refreshing Watermelon Salad. During the hands-on portion of the class, you’ll create a kicking Jalapeno Spinach Casserole and perfectly tangy, crispy Fried Green Tomatoes with Black-Eyed Pea Relish. And to cap off the night, indulge in a delightful Blueberry Key Lime Pie. You will never go back to your boring old side dishes! Recipes will be provided. Tickets are priced per person.

*All class ticket sales are final. No refunds or credit transfers to other classes are available.*


Starla Turner  I am a home chef. A self-taught cook with lots of practice. I began collecting recipes about 50 years ago. I knew someday I would cook for a family. I just never dreamed it would grow to 16 immediate family members and there will positively be more. My home economics class introduced me to hands-on kitchen experience. I would try out my new skills at home. I was so excited to learn how to make radish roses and carrot curls. My mother loved it when I cooked. She always cleaned up the mess. I guess it is her fault that I am a messy cook today. I worked for a local caterer 30 years ago and learned so much about food presentation. I was intrigued by it and even catered many small events with the help and encouragement of my husband, David.  In 2014, I opened Starla`s Kitchen, a home cooking business and prepared freezer meals. My small business grew fast by word of mouth. I never dreamed I could prepare so much food in my home kitchen. It was my business, but also a ministry for me. I fed elderly couples, sick people, hurting people and busy families. I met so many lovely people along the way. I retired and closed my business in 2021. Since then, I self-published a cookbook, Starla`s Kitchen, a collection of cherished recipes. I am currently taking a baking class at Brightwater Culinary Institute and learning new techniques to prepare for my family and friends.

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