Starting in mid-July, Market Salamander has arranged for a new schedule of cooking classes featuring the culinary talent of Chef Todd Gray and Chef-in-Residence Brendan Cox. The classes will be held at the Market "courtyard" under the faux cloud sky, offering an intimate class experience. This demonstration class will offer cooking techniques as well as expert wine pairing advice from the Market Sommelier-in-Residence, Stephen Bailey. A light dinner will be included as well wine tasting from the Market wine cellar.

Classes start at 6:30 pm and conclude by 8:30 pm and are $40 per person, include light dinner, and recipe cards. Reservations are required. Call (540) 687-8011 to make reservations.

The schedule includes:

July 16 "Celebrating Summer's Bounty using Local Corn, Tomatoes and Strawberries"

August 10 "Secrets to Cooking with Summer Herbs"

September 14 "Understanding the Principals of Wine and Cheese Pairings"

October 12 "Autumn in the Blue Ridge – Game Birds and Fall Squash"

November 9 "Not just Turkey and Mashed Potatoes – A new approach to Thanksgiving"

December 14 "Gingerbread Workshop for the Whole Family"

Market Salamander, a working chef's market, offers fresh carry-out food prepared daily as well as exclusive olive oils, vinegars, spices and rubs, fresh bread and aged cheese along with a diverse wine offering. Hours of operation are Monday – Friday 11:00 am – 7:00 pm, Saturday 12:00 pm – 6:00 pm and Sunday 12 pm – 6:00 pm. Visit the website at www.market-salamander.com.