There are few things that I enjoy more than a leisurely Saturday lunch eased on by braised pork, a robust French wine, and mouthwatering conversations about food. Which, I suppose, is why I, along with my eight classmates, so enjoyed Johnson & Wales University‘s inaugural Saturday-morning recreational cooking classes last weekend.

Led by the very same chefs who teach the university’s students, we received informed instruction about everything from cuts of meat to seasonings. But unlike those of the students, our cooking requirements were minimal. All our ingredients were pre-measured and cut, and the university students did the brunt of the cooking and cleaning. Class culminated with a flavorful meal of soups and stews, and upcoming Saturday sessions promise lunches of easy chicken dishes, pies, and even cocktails.

Saturdays through December 13. 7150 Montview Blvd., 303-256-9694