On September 23, 2012, at 2 pm, I will be teaching a Master Cooking Class at Southern Season in Chapel Hill, North Carolina entitled What I Learned Working Beside Julia Child, courtesy of Chantal Cookware. The menu will be Scrambled Egg and Smoked Salmon Crêpes, Deviled Bones with Bearnaise Sauce and Apricot Soufflés and the cost is $55.00. That evening, I co-host and speak at a dinner in the Weathervane Restaurant along with Weathervane Chef Ryan Payne, Sara Foster of Foster’s Market and Bill Smith of Crook’s Corner. My contribution to the menu will be Goat Cheese & Parmesan Soufflés in Phyllo Cups with Sherry Vinaigrette and Spicy Pecan Praline. Tickets are $75 per person. For more information or to reserve tickets, call 877-929-7133 or go to Southern Season.