For 20 years, Abacus offered intimate cooking classes covering everything from hors-d’oeuvres and mixology to a formal Holiday Dinner. Over the years the “Dirty Dozen” Cooking Classes (named due to the small size of the class) became one of the most popular events in town for Dallas foodies. The tradition continued under the direction of Executive Chef Chad Bowden and Sous Chef Craig Shinn, but with the closure of Abacus on June 1, 2019, this wonderful opportunity to work alongside the chefs in a celebrated Dallas restaurant will come to a close. We will all miss those Sunday afternoons of fun, food and wine and we thank all of you who participated in our classes over the years. We will savor the memories.
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