Menu:
- Lamb Chops (herb-crusted)
- Leg of Lamb (Greek style, grilled, olive oil marinated)
- Stewed Lamb (in brown curry sauce)
-Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Barbeque Spare Ribs (tangy and smoky, with chipotle, lime, and orange)
- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops (loin cuts with creamy cannellini beans)
- Crispy Skin Pork Belly
*Participants will likely be seated with other guests at a table of 4
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 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
Our menu includes:
- Simple Focaccia: Learn to bake this olive oil-rich bread, perfect for any occasion.
- Neapolitan Style Pizza Margherita: Master the techniques of traditional Neapolitan pizza with a simple yet delicious topping of fresh mozzarella, tomatoes, and basil.
- Cinnamon Rolls: Indulge in the most delicious rolls topped with creamy cheese frosting.
*Participants will likely be seated with other guests at a table of 4
Menu:
- Red Snapper Veracruz (baked)
- Sole Meuniere (pan fried with brown butter)
- Crispy skin salmon with lemon brodetto and sweet pea puree (the perfectly crispy skin that eludes so many cooks)
- Fish en Pappillotte (a healthy poached/steamed fish dish that is surprisingly quick and delicious)
- Cod Fillet en Papillote with Julienne Vegetable
*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)
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 menu includes:
- 321 Pie Dough
- Cherry Pie
- Graham Crust
- Key Lime Pie
- 123 Cookie
- Pastry Cream
- Fruit Tart
This menu includes:
- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce
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;
Our menu includes:
- Simple Focaccia: Learn to bake this olive oil-rich bread, perfect for any occasion.
- Neapolitan Style Pizza Margherita: Master the techniques of traditional Neapolitan pizza with a simple yet delicious topping of fresh mozzarella, tomatoes, and basil.
- Cinnamon Rolls: Indulge in the most delicious rolls topped with creamy cheese frosting.
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
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.
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 menu includes:
- Homemade Salad Dressings (basic vinaigrettes, Caesar, jalapeno ranch, and garlic honey mustard)
- Classic Mother Sauces (velouté, mayonnaise, hollandaise, béchamel, tomato, and Espagnole)
- Small Sauces (transform mother sauces into new flavors with just one additional ingredient)
- Roux (learn the art of making roux and other thickening agents)
- Relishes, Chutneys, and Condiments (discussion with recipes provided)
- Taste Tests: (Try your sauces with chicken, beef, and pasta to see how they pair)
- 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
- Basic Sweet savory Crepe Batter
- French Ham, Egg cheese Crepes
- Crepes Suzette Flambee
- Chocolate Soufflee Seafood Soufflee
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, tips 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
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
Menu:
- Red Snapper Veracruz (baked)
- Sole Meuniere (pan fried with brown butter)
- Crispy skin salmon with lemon brodetto and sweet pea puree (the perfectly crispy skin that eludes so many cooks)
- Fish en Pappillotte (a healthy poached/steamed fish dish that is surprisingly quick and delicious)
- Cod Fillet en Papillote
*Participants will likely be seated with other guests at a table of 4
- 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 menu includes:
- Cookies (Chocolate Chip)
- Quickbreads (Banana Bread)
- Berry Muffins
- Vanilla Cake & Chocolate Frosting
In This Class You Will Learn:
- Cut-In Method
- Fruit Pie Fillings
- Custard Fillings
- Pre-Cooked Shells
Menu:
- 3-2-1 Pie Dough
- Cherry Pie
- Graham Crust
- Key Lime Pie
- 1-2-3 Cookie
- Pastry Cream
- Fruit Tart
'*Participants will likely be seated with other guests at a table of 4
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);
- Poached Chicken Breast with Cannellini Beans
- Leeks, Cream and Oregano
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce
- Simple Focaccia
- Neapolitan style Pizza Margherita
- Cinnamon Rolls
- 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
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
- Barbeque Spare Ribs
- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops
- Crispy Skin Pork Belly
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 Espanola)
- Ham and Egg Quiche
- 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
- Basic Sweet savory Crepe Batter
- French Ham, Egg cheese Crepes
- Crepes Suzette Flambee
- Chocolate Souffle
- Seafood Souffle
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
- Homemade Salad Dressings
- Classic Mother Sauces
- Small Sauces
- Roux
- Relishes, Chutneys, Condiments
- 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)
#N/A
This menu includes:
- Cookies (Chocolate Chip)
- Quickbreads (Banana Bread)
- Berry Muffins
- Vanilla Cake & Chocolate Frosting
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);
- Simple Focaccia - Neapolitan style Pizza Margherita
- Cinnamon Rolls