Menu:
- Basic Macaron Shells (and variations)
- A Variety of Fillings (including chocolate ganache, and buttercreams!)
- Chocolate Ganache(Learn how to pipe the macarons, the best conditions for baking, the do's and don'ts, tip and tricks, and creative ways to create hundreds of macarons at home!)
*Participants will likely be seated with other guests at a table of 4
THIS IS A PRIVATE EVENT
This hands-on class will teach you:
- The secrets to silky, restaurant-quality risotto.
- Techniques for preparing grains like quinoa and farro to perfection.
- How to achieve that coveted crispy-on-the-outside, fluffy-on-the-inside texture for potatoes.
*Participants will likely be seated with other guests at a table of 4
Menu:
- Mussels (with blue cheese and white wine sauce)
- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)
- Barbecued Shrimp (with smoked gouda grits)
- Oysters Rockefeller (on the half shell or barbecued, your choice)
- Boiled Lobster (for lobster bisque in stocks and soups class)
- Mussels (with blue cheese and white wine sauce)
- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)
- Barbecued Shrimp (with smoked gouda grits)
- Oysters Rockefeller (on the half shell or barbecued, your choice)
- Boiled Lobster (for lobster bisque in stocks and soups class)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Funghi
- Sauteed Fennel Cherry Tomatoes
*Participants will likely be seated with other guests at a table of 4
This menu includes:
- Traditional Pasta Fresca (fresh homemade pasta, rolled out and cut into spaghetti noodles)
- Pasta Rossa (red pasta, rolled out and cut into lasagna sheets for cannelloni)
- Pasta Verde (green pasta, rolled out and cut to shape for tortellini)
- Spaghetti al Pomodoro (spaghetti with tomato sauce)
- Cannelloni agli Spinaci (spinach cannelloni)
- Ravioli al Funghi (mushroom-stuffed ravioli)
- Mini Shrimp Po-Boys (on crusty French bread, served with a quick remoulade)
- Blackened Salmon
- Spicy Chicken and Sausage Jambalaya (a spicy cousin to the paella of Spain)
- Southern Style Pralines
In this class, you will learn to cut:
- A Whole Chicken (learn to cut breast meat, drumsticks, and thighs, keeping the much-sought-after "oyster", and saving the bones to make wonderful stock for your soups and sauces)
- A Whole Fish (learn how to cut the skin off cleanly and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock);
This menu includes:
- Cookies (Chocolate Chip)
- Quickbreads (Banana Bread)
- Berry Muffins
- Vanilla Cake & Chocolate Frosting
This is a private event
This menu includes:
- Beef Stock- Chicken Stock
- Seafood/Lobster Stock (all stocks are made both traditionally and the new, quick way with a pressure cooker)
- Chicken Enchilada Soup (always a crowd pleaser, good for any time of year!)
- Tomato Basil Soup
- Lamb Sausage
- Deer Sausage
- Pork-Style Sausages (such as andouille and chorizo)
- Spice Blends
- Learn How to Cure and Smoke Meats;
- Grilled Asparagus with Lemon and Anchovy Butter
- Strawberry Risotto
- Classic Neapolitan Margherita Pizza
- Caramel Gelato
The menu includes:
- Skirt Steak (poached in red wine, with sauteed haricot verts)
- Classic Beef Stew - Tangy Braised Short Ribs
- Grilled Beef Kebabs- Learn about the difference between Sauteed Grass-Fed Steaks vs. Traditional Corn Fed
THIS IS A PRIVATE EVENT
Explore a diverse menu, including:
- Classic Buttermilk Fried Chicken: Crispy on the outside, juicy on the inside.
- Roasted Chicken: Infused with herbs and surrounded by vegetables for a flavorful dish.
- Braised Coq au Vin: Luxuriously slow-cooked with salt pork and pearl onions.
- Crispy Skin Duck Breast: Served with honeyed haricot verts and a rich hazelnut vinaigrette.
Our carefully curated menu includes:
- Arugula Salad: Served warm with crispy bacon and caramelized onions, setting the stage for an exquisite meal.
- Pan-Seared Jumbo Sea Scallops: Perfectly cooked to bring out their natural sweetness, paired with a wine suggestion of Sauvignon Blanc to enhance the flavors.
- Wild Mushroom Risotto: Creamy and rich, providing a luxurious complement to the scallops.
- Chocolate Creme Brulee: A sweet and sumptuous conclusion to your three-course feast.
Menu:
- Creamy European-Style Scrambled Eggs
- Poached Eggs The Modern Way
- Hard-Cooked (Boiled) Eggs
- French Omelettes (made in less than 1 minute)
- Frittata (aka Tortilla Española)
- Ham and Egg Quiche
This is a private event
- Warm Rocket, Bacon, and Caramelized Onion Salad
- Spicy squash, basil and ricotta ravioli with crispy herbs
- Ricotta Gnocchi with Mushrooms and Peas in Creamy White Sauce
- Pasta Carbonara
This is a private event
This is a private event
- Tortialla Espanola
- Paella Mixta
- Handmade Fruit Empanadas
This is a private event
Menu:
- Smoky Andouille Sausage, Chicken, Shrimp, & Okra Gumbo
- Paul Prudhomme-Style Blackened Steak
- Bread Pudding (with rum sauce, the best 100 year-old family recipe!)
- Cajun Red Beans and Rice
Menu Highlights:
- Fresh Guacamole & Chips
- Sticky Sweet Chile-Glazed Spare Ribs
- Beer-Braised Brisket Sandwiches on Hawaiian Bread
- Twice-Fried French Fries
- Chocolate Brownies with Ice Cream
*Participants will likely be seated with other guests at a table of 4
- Charcuterie and Cheese Plate
- Tuscan Style Kale Salad (with parmesan cheese croutons)
- Whole Roasted Chicken (organic)
- Roasted Cauliflower (with garlic puree)
- Chardonnay Glazed Baby Carrots
- Yellow Butter Cake (with layers of salted caramel mousse chocolate)
- Traditional Pasta Fresca (fresh homemade pasta, rolled out and cut into spaghetti noodles)
- Pasta Rossa (red pasta, rolled out and cut into lasagna sheets for cannelloni)
- Pasta Verde (green pasta, rolled out and cut to shape for tortellini)
- Spaghetti al Pomodoro (spaghetti with tomato sauce)
- Cannelloni agli Spinaci (spinach cannelloni) - Ravioli al Funghi (mushroom-stuffed ravioli)
THIS IS A PRIVATE EVENT
Menu:
- The Caterpillar Roll (avocado, cucumber, and barbecued salmon inside, topped with tempura flakes)
- Dynamite Roll (warm Roll with cream cheese crab avocado and cucumber and topped with green onions and masago)
- Spicy Tuna Roll (classic raw Tuna with a spicy sauce and finished with green onions and crunch)
- Salmon Nigiri (shaped sushi rice topped with gorgeous salmon pieces) - Learn how to make sushi rice and where to buy the freshest ingredients for sushi making
- Arugula Salad (served warm with crispy bacon and caramelized onion)
- Pan-Seared Jumbo Sea Scallops
- Wild Mushroom Risotto
- Chocolate Creme Brulee
- Wine Suggestion: Sauvignon Blanc
- Grilled Asparagus w/ Lemon and Anchovy Butter
- Strawberry Risotto
- Classic Neapolitan Margherita Pizza
- Caramel Gelato
- Seasonal Minestrone Soup
- Roasted Pork Loin
- Sweet Potato Gnocchi
- Classic Italian Tiramisu
You will learn:
- About what knives to buy that are right for you (here's a hint, you won't need that big knife block on the kitchen counter!)
- How to hold your knife properly
- How to maintain and care for your knives
- How to dice chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs with rapid speed! (hopefully)
- How to become a ninja warrior! (maybe)
In this class, you will learn to cut:
- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces)
- A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock);
Menu:
- Classic Bruschetta (with fresh tomatoes, mozzarella, basil, extra-virgin olive oil, and balsamic vinegar on crusty Italian bread)
- * Assorted Olives and Antipasti (Italian cold cuts)
- * Cannelloni (spinach, Italian sausage, and ricotta cheese cannello)
THIS IS A PRIVATE EVENT
- Beef Stock
- Chicken Stock
- Seafood/Lobster Stock
- Chicken Enchilada Soup
- Tomato Basil Soup
- Lobster Bisque
- Seasonal Minestrone Soup
- Lamb Sausage
- Deer Sausage
- Pork-Style Sausages
- Spice Blends
- Learn How to Cure and Smoke Meats
- Perfect Risotto (made with parmesan, lemon, and spring-fresh peas)
- Lemon Curry Basmati Rice (a unique rice that will often become your long-grain white rice replacement)
- The Best French Fries (crispy, delicious, cooked the proper way - no need to go to McDonald's)
- Greek-Style Roasted Potatoes (crispy)
- Quinoa Pilaf (pilaf is a style of preparing rice or any other grain. Quinoa (pronounced keen-wah) is an ancient grain originally used in South America)
- Morroccan-Style Couscous (with dried fruit, almond, and honey)
- Warm Rocket, Bacon, and Caramelized Onion Salad
- Spicy squash, basil and ricotta ravioli with crispy herbs
- Ricotta Gnocchi with Mushrooms and Peas in Creamy White Sauce
- Pasta Carbonara
- Sushi Rice, Spicy Mayo, and Crunchy Bits
- California Rolls
- Spicy Tuna Rolls
- Philadelphia Rolls
- Our Surf Turf Roll
- Barbeque Spare Ribs
- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops
- Crispy Skin Pork Belly
This is a private event
- Delicious Shepherd’s Pie (tasting an ale or a porter)
- Fish and Chips (made with Guiness, tasting an ale or a lager)
- Bangers and Mash (tasting a stout)
- Tranditional Sticky Toffee Pudding (tasting a brown ale)
**This class has beer tasting available
Menu Highlights:
- Oscar-Style Asparagus
- Herb-Crusted Rack of Lamb
- Sweet Pea, Lemon, and Mint Risotto
- Chocolate Pot du Creme
- Lamb Chops(herb-crusted)
- Leg of Lamb
- Stewed Lamb
- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
- Skirt Steak
- Classic Beef Stew
- Tangy Braised Short Ribs
- Grilled Beef Kebabs
- Learn about the difference between Sauteed Grass-Fed Steaks vs Traditional Corn-Fed
THIS IS A PRIVATE EVENT
- Basic Sweet savory Crepe Batter
- French Ham, Egg cheese Crepes
- Crepes Suzette Flambee
- Chocolate Souffle
- Seafood Souffle