Menu:
- Watercress Soup (a creamy soup that's spicy and rich! Served with Irish soda bread)
- Leg of Lamb (caramelized, slowly cooked and spiced with corriander and lemon producing a rich and delicious dish, served with candied carrots)
- Colcannon (the Irish classic made with potatoes and parsnips)
- Sticky Toffee Pudding (sweet and delicious!)
This is a private event
This is a private event
Menu:
- Classic Buttermilk Fried Chicken
- Roasted Chicken (with herbs and vegetables)
- Braised Coq au Vin (browned in salt Pork with pearl onions)
- Crispy Skin Duck Breast (with honeyed haricot verts and hazelnut vinaigrette)
This is a private event
Menu:
- Lamb Chops(herb-crusted)
- Leg of Lamb
- Stewed Lamb
- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
THIS IS A PRIVATE EVENT
Menu:
- Carrot, Chilies, and Cheese Fusion Soup: Start your meal with a savory, creamy soup that combines the sweetness of carrots with the heat of fresh chilies and the richness of cheese.
- Pan-Seared Steak: Learn to cook a perfectly seared steak, enhanced by a flavorful balsamic reduction.
- Twice Baked Stuffed Potatoes: Elevate your side dish game with these indulgent, cheesy twice-baked potatoes.
- Bananas Foster: End the night on a sweet note with this iconic dessert, flambeed right in front of you.
Our cookie lineup includes:
- 123 Cookie Dough: A versatile dough that's perfect for beginners.
- Chocolate Chip Cookies: A classic favorite that no child can resist.
- Pande Polvo & Madeleines: Explore the art of making these traditional cookies, each with its own unique flavor and texture.
THIS IS A PRIVATE EVENT
Menu:
- Lamb Sausage
- Deer Sausage
- Pork-Style Sausages
- Spice Blends
- Learn How to Cure and Smoke Meats
Menu:
- 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 Spinach (spinach cannelloni)
- Ravioli al Fungi (mushroom-stuffed ravioli)
Menu:
- Barbeque Spare Ribs
- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops
- Crispy Skin Pork Belly
Menu:
- Apple Cider Salad
- Braised Short Ribs (with caramelized onions)
- Creamy Grits (with Sharp cheddar cheese)
- Chardonnay Glazed Carrots
- Banana's Foster Bread Pudding (with vanilla cream sauce)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Spicy Black Bean Soup (blended with coconut milk and topped with jumbo lump crab meat)
- Kickin' Jamaican Jerk Chicken (smoked on the grill)
- Fried Sweet Plantains (served with Caribbean rum fruit salsa)
- Authentic Rum Cake (The Cayman Islands' famous sweet yellow cake drenched in RUM!)
THIS IS A PRIVATE EVENT
This week we'll allow participants to gain a foundation in their cooking skills. This is our technique and fundamentals that will give students the groundwork need to get started on their culinary career or just learn more about cooking in general:
Day 1: Basic Risotto | Ratatouille | Tortilla Española | Marinated Pork Tenderloin w/ Apricot Sauce
Day 2: Southern Fried Chicken | The Best French Fries | Homemade Ranch Dressing | Scrambled Eggs & Toast | Simple Salad | Fruit Empanadas
Day 3: Pan seared Salmon | Quinoa Pilaf | Fettuccine al Funghi | Crepes au Nutella
Day 4: Shrimp & Grits | Bread Pudding | Black Bean & Poblano Flautas | Salsa
Day 5: Beef Stew | Roasted Potatoes | Eggs Benedict | Brownies
This week our participants will encounter the basics of baking and learn about baking in different parts of the world. Our participants will cover the following:
Day 1: Baking 101
Day 2: Gluten-Free Baking
Day 3: Pizzas, Bread, & Cinnamon Rolls
Day 4: Passport Baking
Day 5: French Macarons
This week we will be taking our participants around the world and showcasing different cuisines and cultures. Each day your child will embark upon a new country and learn the skills to build the native cuisine:
Day 1: Lunch in Greece
Day 2: Lunch in Italy
Day 3: Lunch in London
Day 4: Lunch in the Southwest
Day 5: Lunch in Thailand
This week we'll allow participants to gain a foundation in their cooking skills. This is our technique and fundamentals that will give students the groundwork need to get started on their culinary career or just learn more about cooking in general:
Day 1: Basic Risotto | Ratatouille | Tortilla Española | Marinated Pork Tenderloin w/ Apricot Sauce
Day 2: Southern Fried Chicken | The Best French Fries | Homemade Ranch Dressing | Scrambled Eggs & Toast | Simple Salad | Fruit Empanadas
Day 3: Pan seared Salmon | Quinoa Pilaf | Fettuccine al Funghi | Crepes au Nutella
Day 4: Shrimp & Grits | Bread Pudding | Black Bean & Poblano Flautas | Salsa
Day 5: Beef Stew | Roasted Potatoes | Eggs Benedict | Brownies
This week our participants will encounter the basics of baking and learn about baking in different parts of the world. Our participants will cover the following:
Day 1: Baking 101
Day 2: Gluten-Free Baking
Day 3: Pizzas, Bread, & Cinnamon Rolls
Day 4: Passport Baking
Day 5: French Macarons
This week we will be taking our participants around the world and showcasing different cuisines and cultures. Each day your child will embark upon a new country and learn the skills to build the native cuisine:
Day 1: Lunch in Greece
Day 2: Lunch in Italy
Day 3: Lunch in London
Day 4: Lunch in the Southwest
Day 5: Lunch in Thailand
This week we'll allow participants to gain a foundation in their cooking skills. This is our technique and fundamentals that will give students the groundwork need to get started on their culinary career or just learn more about cooking in general:
Day 1: Basic Risotto | Ratatouille | Tortilla Española | Marinated Pork Tenderloin w/ Apricot Sauce
Day 2: Southern Fried Chicken | The Best French Fries | Homemade Ranch Dressing | Scrambled Eggs & Toast | Simple Salad | Fruit Empanadas
Day 3: Pan seared Salmon | Quinoa Pilaf | Fettuccine al Funghi | Crepes au Nutella
Day 4: Shrimp & Grits | Bread Pudding | Black Bean & Poblano Flautas | Salsa
Day 5: Beef Stew | Roasted Potatoes | Eggs Benedict | Brownies
This week our participants will encounter the basics of baking and learn about baking in different parts of the world. Our participants will cover the following:
Day 1: Baking 101
Day 2: Gluten-Free Baking
Day 3: Pizzas, Bread, & Cinnamon Rolls
Day 4: Passport Baking
Day 5: French Macarons
This week we will be taking our participants around the world and showcasing different cuisines and cultures. Each day your child will embark upon a new country and learn the skills to build the native cuisine:
Day 1: Lunch in Greece
Day 2: Lunch in Italy
Day 3: Lunch in London
Day 4: Lunch in the Southwest
Day 5: Lunch in Thailand