Date Night: Winter in Paris
Sur La Table – Knox
Tuesday, February 11, 4:00 p.m. | $89
Hone your culinary skills at this Sur La Table workshop, then recreate the menu for future date nights in: Steak au Poivre, roast potatoes, green salad, and a chocolate soufflé.
Blooms & Biscotti Galentine’s Workshop
Flea Style Studio – Frisco
Thursday, February 13, 6:30 to 8:30 p.m. | $85
This two-for-one class features demos from LulaMade Biscotti Bar and Kate Jaynes Floral. Kate Jaynes will walk attendees through floral arranging, using lush organic blooms. Zoe Horton of LulaMade will demonstrate biscotti making and decorating (think icing, sprinkles, crushed candy, and more). Leave with a half dozen treats and florals to take home.
French Macaron Baking
Savor Patisserie – Fort Worth
Multiple dates and times | $65
Though delicate, melt-in-your-mouth macarons may seem daunting to bake, Savor’s attentive staff offers hands-on instruction to ensure your creations are as pretty as they are delicious. Work with a small group to make a batch of French macarons (and leave with plenty to enjoy later).
Galentine’s Day Pressed Flower Class
Dallas Arboretum and Botanical Garden
Sunday, February 9, 3:00 to 5:00 p.m. | $70/member, $80/non-member
When working with pressed flowers, what better setting than the verdant grounds of the Arboretum? Andrea Castaneda of Designs by Andrea will lead a small group in creating frame-worthy art pieces. This is one of Andrea’s final workshops before she pivots her business to focus full-time on her wildly popular bouquet preservations; sign up while you can. (Learn more about Castaneda in our profile right here.)
Chocolate, Cheese, and Bubbles
Scardello Artisan Cheese
Multiple dates and times | $40
Chocolate and champagne are Valentine’s Day staples; Scardello argues that adding cheese to the mix creates a romantic trifecta. Attendees will sample pairings of all three. One example: champagne, Stilton (a crumbly blue), and Hanoi Fudge (rich chocolate with coffee and caramel notes) from Dude, Sweet Chocolates.