French Lick Resort invites guests to tantalize their taste buds with resort chefs and industry experts by attending the Culinary Classics Weekend on Jan. 23 and 24. Participants will be treated to a culinary delight as the professionals demonstrate a variety of techniques that will help them expand their kitchen creativity. A reception for culinary participants will be held on Friday evening from 6:30 – 8 p.m. Hors d’oeuvres and a cash bar will be available as guests have the opportunity to mingle with the culinary professionals. Saturday will be jam-packed with a variety of exciting culinary classes and demonstrations conducted by the resort’s chefs and industry experts. From 10 a.m. – 4 p.m., participants will have the option to choose one of two sessions being offered every hour. Demonstrations will peak every interest including the “Best of Beef” session for meat-lovers and the “Where’s the Beef” session for vegetarians. Guests may also learn the art and science of drink recipes by attending the “Mixology” and “Cooking with Wine” demonstrations. Since French Lick Springs Hotel lays claim to first serving tomato juice as a morning refreshment, the resort couldn’t pass up the opportunity to have a “Get Juiced over Tomatoes” session as well! A “Winter Soups” class is also scheduled for those looking to escape the cold weather. Other topics covered throughout the day include “Comfort Food,” “Masterful Marinating,” “Pastries” and “Decadent Chocolate.” A cost of $30 per session or $125 for all five will get participants up close and personal with these specialists! A detailed schedule is below. Culinary participants may receive 15% off the best available room rate on Friday, Jan. 23. Guests are encouraged to mention the event when they book their reservation. Event Schedule: 10 – 11 a.m. Winter Soups Session Get Juiced over Tomatoes Session 11 a.m. – Noon Comfort Foods Session Masterful Marinating Session 1 – 2 p.m. Where’s the Beef? Session The Best of Beef Session 2 – 3 p.m. Pastries Session Decadent Chocolate Session 3 – 4 p.m. Mixology Session Cooking with Wine Session