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 Highlights:
- Oscar-Style Asparagus
- Herb-Crusted Rack of Lamb
- Sweet Pea, Lemon, and Mint Risotto
- Chocolate Pot du Crme
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.
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
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)
This is a private event
- Mini Shrimp Po-Boys
- Blackened salmon
- Spicy Chicken and Sausage Jambalaya
- Southern Style Pralines
- 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
- Classic Wedge Salad
- Cheesy potatoes au gratin
- Oscar-Style Beef Filet
- Our Famous Banana's Foster
- Basic Sweet savory Crepe Batter
- French Ham, Egg cheese Crepes
- Crepes Suzette Flambee
- Chocolate Soufflee Seafood Soufflee
This is a private event
This is a private event
This is a private event
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
- Tortialla Espanola
- Paella Mixta
- Handmade Fruit Empanadas
This is a private event
This is a private event
This is a private event
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:
- 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
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.
- 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)
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 IS A PRIVATE EVENT
This is a private event
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
This menu includes:
- Cookies (Chocolate Chip)
- Quickbreads (Banana Bread)
- Berry Muffins
- Vanilla Cake & Chocolate Frosting
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
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
THIS IS A PRIVATE EVENT
- 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
Menu:- 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 & 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.
- Seasonal Minestrone Soup
- Roasted Pork Loin
- Sweet Potato Gnocchi
- Classic Italian Tiramisu
This is a private event
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
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
Menu:
- Pulled Pork Sandwich (Jamaican jerk-seasoned, with goat cheese on sweet Hawaiian bread)
- Boneless Buffalo Wings (with mango habanero explosion sauce)
- Truffle Mac n Cheese (with four cheeses)
- Dark Chocolate Brownies (with ice cream)
'*Participants will likely be seated with other guests at a table of 4