With a focus on innovation and genuine craftsmanship, Copper Cane Wines & Provisions houses a collection of brands that are crafted to offer a touch of luxury for everyday indulgence.
Join in on an evening of great grilling recipes brought to you by 17 time World BBQ Champion Chef Chris Lilly and Copper Cane Wines. All of Chefs dishes will be paired with award winning wines from Joe Wagner, owner and winemaker of Belle Glos, Elouan, Boen & Quilt.
This is a demonstration-style cooking class.
- Welcome Aperitif - Quilt Chardonnay
- Elouan Pinot Noir paired with Barbecue Meatball Skewers with Mozzarella
- Belle Glos Dairyman paired with Chargrilled Portobella and Arugula Salad
- Belle Glos Clark and Telephone paired with Beer Can Chicken with Peach Molasses Glaze and Fire-Roasted Potatoes
- Belle Glos Las Alturas paired with Iron Skillet Mixed Berry Cobbler
What to expect.
This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.
Wine is sampled with each course, but you must be 21 years of age or older to drink alcoholic beverages. Drink responsibly.
This is a demonstration-style cooking class. Sit back, relax, and let our chefs do the cooking. Enjoy all of our delicious menu items and ask questions as we walk you through each recipe.
Reservations are on a first-come, first-served basis. Seating for this class will not allow for tables to be combined. Parties of 2 are subject to sit with other parties of 2, due to seat demands. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is sampled with each course. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.
Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, tree nuts, sesame, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.
Lilly emerged on the scene in 1992 when he began working for the world-famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama, founded in 1925. Lilly is now Chef/Pitmaster and 4th generation partner.
Lilly is the head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, and holds a record 5 Memphis In May World Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship. He also won the title of “King of the Smokers” at a national barbecue Invitational.
Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. He was an instructor for the Pork Summit at Culinary Institute of America in Napa Valley and was a presenter at the Low-Country and Caribbean Food Conference at Johnson and Wales University. Lilly has appeared twice at the James Beard Foundation. He’s been a guest chef for fifteen years running at the Food Network’s South Beach Wine and Food Festival and serving as an Advisory Council member of the Atlanta Food & Wine Festival.
Lilly has appeared on “Live with Regis and Kelly,” “The Today Show” fourteen times, “The Martha Stewart Show,” “ESPN College Football Live,” and “ESPN Game Day,” as well as numerous Food Network programs, including judging BBQ Brawl with Michael Simon and Bobby Flay. Lilly is a Celebrated Chef of the National Pork Board and serves as a proud Ambassador for Kingsford Charcoal and Yeti Coolers. His private catering jobs include work for high-profile celebrities such as Keith Urban and work for companies like Nissan, Smithfield, NASCAR, and Microsoft.
In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes, and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s authored a second book titled: FIRE & SMOKE, A Pitmaster’s Secrets.