The class is BYOB (with a corkage fee) so we brought a few bottles of wine and got to cooking. The theme was French Cuisine, so the menu was: mussels in a tomato/white wine sauce, 40-garlic chicken, lettuce root, and creme brule.
We learned a ton of random tidbits (the proper way to hold a knife for chopping, the best way to chop onions, shallots, and spices, etc). It was fascinating. I enjoyed the class quite a bit - fun way to spend a Tuesday night!