Want to see what a cooking class at The Hills Market is like? Here are a few images from last night's class with Norman Carmichael (the first of three) featuring light and interesting summer cooking with a focus on seafood.

First things first: prosecco. It is customary for Constance to hand our guests bubbly upon their arrival to the store.

We provide clipboards with recipes, upcoming events and a coupon. Later in the evening, we ask our guests for feedback and suggestions for future events.

Norman starts the class with a demonstration of his mother's fruit cobbler.

The nicoise salad, featuring Spanish tuna, tomatoes from Marengo, potatoes, Manchester Farm eggs, Ohio green beans and lettuce, artichokes, olives and dijon- and anchovy-based dressing, is ready to be served.

Our kitchen becomes a classroom. See that stove in the background? We think that it may just be the first commercial stove ever built. We're hoping to register it as a national historic monument. (Yes, it still works.)

Norman demonstrates the secret to cutting corn kernals off the cob. That white sweet corn, grown especially for The Hills Market by Cackler Family Farm in Delaware, may have been the star of the evening.

After the demonstration is finished, we move to the wine department for a three-course meal, complete with wine and coffee. Constance uses this opportunity to convert our guests into rosé lovers.

Wine is poured, new friends are made and food is the center of the conversation. To learn more about upcoming classes, check out our events or subscribe to our e-newsletter.