- 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 (with Caribbean rum and fruit salsa)
- Authentic Rum Cake (The Cayman's biggest export)
- Sweet yellow cake drenched with RUM!
THIS IS A PRIVATE EVENT
- Red Velvet Cupcakes (red velvet cupcake with mint frosting)
- Vanilla Cupcakes (classic golden vanilla cupcake with any frosting you'd like)
- Pumpkin Spice Cupcakes (yummy pumpkin spice cupcake with cream cheese frosting and salted caramel drizzle)
- Vanilla Cream Cheese (classic golden vanilla cupcake with cream cheese frosting)
This class is open for ages 6+. Ages 6 - 10 years old must be accompanied by an adult.
- 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
- Crunchy Fried Chicken
- Belgian Waffles (the fluffiest waffles, with warm maple syrup)
- Donuts (fresh, yeasty, with chocolate glaze or cream filling)
- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Funghi
- Sauteed Fennel & Cherry Tomatoes
- 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
- 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:
- Techniques
- The Creaming Method
- Hi-Ratio Method
- Basic Decorating Skills
Recipes:
- Vanilla Buttermilk Cake
- Hi-Ratio Chocolate Cake
- American Buttercream
*Participants will likely be seated with other guests at a table of 4
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
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
Menu:
- 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.
*Participants will likely be seated with other guests at a table of 4
Menu:
- Sushi Rice, Spicy Mayo, and Crunchy Bits
- California Rolls (crab, avocado and cucumber)
- Spicy Tuna Rolls (big red-eye tuna with a spicy sauce)
- Philadelphia Rolls (Philly cream cheese, smoked salmon, and cucumber)
- Our Surf Turf Roll (Salmon roll more topped with Blackened Steak)
*Participants will likely be seated with other guests at a table of 4
Menu Highlights:
- Fava Bean Puree Crostini: Begin with a delicious crostini, featuring a smooth fava bean puree, topped with crispy bacon, crunchy almonds, and sweet green peas.
- Pasta Carbonara: Learn the secrets to making this iconic Roman pasta dish, combining fresh homemade pasta with Italian sausage, bacon, and a rich cream sauce.
- Tiramisu: End the evening with a classic Italian dessert, Tiramisu, featuring layers of sponge cake soaked in amaretto and espresso, topped with a creamy mascarpone mixture.
*Participants will likely be seated with other guests at a table of 4
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
THIS IS A PRIVATE EVENT
Menu:
- Oscar-Style Asparagus (corn meal crusted fried asparagus served with crab meat and chipotle hollandaise)
- Rack of Lamb (pan seared, herb crusted)
- Sweet Pea, Lemon, and Mint Risotto
- Chocolate Pot du Creme
*Participants will likely be seated with other guests at a table of 4
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
THIS IS A PRIVATE EVENT
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:
- Spicy Spinach Salad (with Mandarin oranges, sweet bell peppers, raspberries, bacon bits and chocolate dressing)
- Prime Filet Mignon (with red wine and port chocolate sauce and creamed savoy cabbage with carrots and parsnips)
- Chocolate Creme Brulee (super yummy!)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Spicy Spinach Salad (with Mandarin oranges, sweet bell peppers, raspberries, bacon bits and chocolate dressing)
- Prime Filet Mignon (with red wine and port chocolate sauce and creamed savoy cabbage with carrots and parsnips)
- Chocolate Creme Brulee (super yummy!)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Spicy Spinach Salad (with Mandarin oranges, sweet bell peppers, raspberries, bacon bits and chocolate dressing)
- Prime Filet Mignon (with red wine and port chocolate sauce and creamed savoy cabbage with carrots and parsnips)
- Chocolate Creme Brulee (super yummy!)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Spicy Spinach Salad (with Mandarin oranges, sweet bell peppers, raspberries, bacon bits and chocolate dressing)
- Prime Filet Mignon (with red wine and port chocolate sauce and creamed savoy cabbage with carrots and parsnips)
- Chocolate Creme Brulee (super yummy!)
*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
Our exquisite Tuscan menu features:
- Seasonal Minestrone Soup: A hearty, flavorful soup served with crusty bread, embodying the simplicity and richness of Italian cucina povera.
- Roasted Pork Loin: Tender pork loin with a sweet apricot glaze, showcasing the rustic flavors of the Tuscan countryside.
- Sweet Potato Gnocchi: Pillowy gnocchi tossed in a brown butter and sage sauce, a perfect blend of sweet and savory.
- Classic Italian Tiramisu: Layers of sponge cake ladyfingers soaked in amaretto and espresso, topped with velvety mascarpone cream.
*Participants will likely be seated with other guests at a table of 4
THIS IS A PRIVATE EVENT
Menu:
- Chef Kenny’s Parmesan Roasted Asparagus – Crispy, savory, and full of umami flavor.
- Twice Baked Potato – Creamy, cheesy, and loaded with plant-based goodness.
- Chef Kenny’s Krab Kakes – A vegan twist on a seafood classic, packed with bold flavors.
- Double Chocolate Chip S’mores Cookie (Gluten-Free) – A rich, chocolate-filled masterpiece!
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
Cook the Book Series: Seasoned Culture with Tylitha Stewart
Seasoned Culture is the inaugural curated recipe experience by Tylitha Stewart.
Menu:
- Pearled Couscous and Chicken Salad
- Shrimp & Grits
- Collard Greens
- Epic Peach Cobbler
THIS IS A PRIVATE EVENT
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
Our specially crafted menu includes:
- Leek and Potato Soup: A rich blend of caramelized leeks and creamy potatoes, offering a comforting start to your meal.
- Chicken Wellington: A masterful creation featuring butterflied chicken breast seasoned and stuffed with wild mushrooms, fresh parsley, thyme, and minced garlic, all encased in a flaky puff pastry crust, and finished with a decadent white wine cream sauce.
- Warm Berry Crumble: A delightful dessert served hot with cool vanilla ice cream, providing the perfect balance of flavors.
*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
Menu:
- Pear and Gorgonzola Salad (with a honeyed vinaigrette)
- Beef Wellington
- Seasonal Vegetable/Fruit Savory Risotto
- Chocolate Pot de Creme (literally, "chocolate pots of cream," made with rich Belgian chocolate)
- Pear and Gorgonzola Salad (with a honeyed vinaigrette)
*Participants will likely be seated with other guests at a table of 4
THIS IS A PRIVATE EVENT
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)
Menu:
- Classic Wedge Salad (with creamy blue cheese dressing)
- Cheesy potatoes au gratin
- Oscar-Style Beef Filet (marinated and pan-seared, with crab and chipotle hollandaise)
- Our Famous Banana's Foster
*Participants will likely be seated with other guests at a table of 4
- 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);
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 menu includes:
- Cookies (Chocolate Chip)
- Quickbreads (Banana Bread)
- Berry Muffins
- Vanilla Cake & Chocolate Frosting
In this class we'll make:
- Soup dumplings w/ pork filling
- Har Gow Shrimp crystal dumplings
- Vegetarian Potstickers
All served with Chinese chili oil and black vinegar dipping sauce
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 IS A PRIVATE EVENT
This menu includes:
- Moroccan Style Fava Bean Salad (with yogurt and crunchy bits)
- Tangy Chicken Tagine (with preserved lemons & olives)
- Sexy Stewed Lamb (with chili, ginger and sweet potatoes)
- Steamed Sweet Couscous (with apricots, almonds, and honey)
- Pistachio Ice