Aug
20
5:30 PM17:30

Coolin' Off

Chef Troy

Chilled summer dishes for hot summer days. To start we will make a summer Heirloom tomato gazpacho. Then we will move to a spicy chilled shrimp and grilled pineapple salad with basil. Our chilled “entree” will be the classic, Ballantine where we will learn to de-bone a chicken and then using nuts and spices we will create a rolled “sausage” with the meat and skin that will be served with an organic salad. 

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Aug
24
2:00 PM14:00

Taiwanese Treasures

Chef Lesa

Join me for a fun Saturday filled with the exotic tastes of Taiwan. We will make the divine Biang Biang noodles from scratch!!! They will be served tossed in a delicious handmade chili oil sauce. Next is spicy beef noodle soup! This soup is beyond bursting with umami boldness, tender beef, noodles and spicy chillies! Last but not least my fave....Gua Bao!! Steamed buns we will make in class filled with sweet glazed pork belly with crisp pickled veggies!!!! This will sell out... book now! *This is not a gluten free or meat free class.

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Aug
27
5:00 PM17:00

Patry Master Class with Anne Wilmet, Pastry Chef Instructor in Paris, France

Chef Patricia & Chef Anne Wilmet

Come and learn to create one of the iconic desserts of French pastries: Le Croquembouche. Every major event of a French life is celebrated with a Croquembouche from Baptism to Marriage. A beautiful pyramid of “petits choux “ that allow us to learn to make caramel, nougatine, choux and crème pâtissière (pastry cream).

*please note this is a 3 hour long class

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Aug
13
5:30 PM17:30

Smokin' BBQ!

Chef David Bardin **New Chef!

On the menu: Cherry Wood Smoked Baby Back Ribs with Creamy Cilantro-Lime Coleslaw. For a hors d’oeuvre, we will do a Wood Smoked Sirloin Rumaki. To pair with our meal, we will sip on darker, maltier beers. For wine, we will pair richer, fruitier styles.

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Aug
6
5:30 PM17:30

Camp Cocktail: Vodka!

Chef Renee

Come and experience the story and drinks of vodka in America. Our third and final Camp Cocktail of the summer is about summer’s #1 go-to spirit. The story of this clear nearly tasteless spirit that was a late-comer to the pantheon of American spirits, begins in Russia and ends on Madison Avenue. Learn and taste the history of vodka in America. And what’s camp without a craft activity? The hands-on craft is mixology as we make, mix, and shake vodka concoctions. Camp Cocktail is your mid-week break. Cheers!

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Jul
30
5:30 PM17:30

Summertime Sushi!

Chef Troy

Come learn some cool techniques to impress your friends and family. We will go over the basics of what fish to purchase, making sushi rice and plating techniques, to cutting sashimi, creating rolls and nigiri. The grand finale will be one of Chef Troy’s favorite Japanese dishes; Chirashi Don (if you Google this you will definitely want to sign up quickly). Bring your passion and appetite to this fun and colorful culinary demo! 

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Jul
23
5:30 PM17:30

Shabu Shabu! Hot Pot Night!

Chef Lesa

I have been working on this class and am so thrilled to teach a hot pot class!! We will work in groups of four and enjoy the amazing flavors while dipping meats, fish, shrimp and veggies into 2 different broths! These pots are double sided, so on one side we will have a smooth silky broth. On the other will be a spicy szechuan broth that will light your taste buds up! We will also make amazing dipping sauces! Because we will be in groups, I cannot substitute some dietary restrictions.

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Jul
16
5:30 PM17:30

Camp Cocktail: Rum!

Chef Renee

Summer is camp season and who says camp is only for kids. Say hello to Camp Cocktail! The second of three Camp Cocktail classes is RUM! July’s “camp” features the stories, drinks, and flavors of rum. From the drink du jour of Colonial America to the rise of Tiki culture after World War II, come learn and taste the history of rum in America. And what’s camp without a craft activity? The hands-on craft is mixology as we make, mix, and shake rum cocktails. Camp Cocktail is your mid-week break tasting a sampling of rums. Cheers!

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Jul
2
5:30 PM17:30

Sous le soleil de Provence: Under the Provençal Sun

Chef Patricia

For a starter: Terrine fraîche de tomates au basilic, aux olives et anchois. A refreshing “terrine” of tomatoes, olives and anchovies flavored with basil. Then as a main course, we will prepare a classic stew of Provençale cuisine: lamb cooked with carrots and olives and simmered in white wine, served with Tomatoes Provençales. For dessert: a lime and strawberry mousse served with its coulis.

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Jun
29
2:00 PM14:00

A Night in Bali

Chef Lesa

Join me for a flavor bursting class featuring Indonesian food from Bali! We will make Jukut Urab... the most delicious salad made with toasted coconut, and a fried coconut sambal.. this is so over the top good!! Next we will make Kari lkan.. a silky bright curried stew with cod, coconut cream and potato with fresh herbs. For our dessert we will make the mysterious delicacy... black rice pudding. This rich creamy rice pudding has heavy coconut cream, fruit and black rice.... you won’t forget it!!! We will also make several sambal pastes!!

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Jun
25
5:30 PM17:30

Summer Kick Off Party!

Chef Bob

It’s official, summer has started and I’m kicking it off with a party. Begin with some socializing and a refreshing watermelon margarita, followed by Grilled Flatbread with two cheeses, rosemary and prosciutto, Skewered Antipasto, Roasted Marinated Olives with Feta and sliced Baguettes, pan grilled Scallops with Basil-Cilantro, Pistachio Pest over linguini and for dessert, Chocolate-Strawberry Shortcake.

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Jun
22
2:00 PM14:00

Cake Decorating

Chef Tabitha

In this cake class our cake decorator Tabitha will be showing you how to decorate cupcakes with whip icing using different decorating tips and techniques. We will be learning simple decorating designs and even techniques for piping beautiful flowers. Every decorator will get to practice on and take home a colossal cupcake. We look forward to seeing you for this fun, summer cake decorating class!

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Jun
18
5:30 PM17:30

Camp Cocktail: Gin!

Chef Renee

Summer is camp season and who says camp is only for kids. Say hello to Camp Cocktail! This is the first of three Camp Cocktail classes. The June “camp” features the story, drinks, and flavors of GIN. From the drink of Holland’s nobility to America, come learn the journey of gin. What’s camp without a craft activity? Sharpen your mixology skills as we make, mix, and shake gin cocktails. June’s Camp Cocktail is your mid-week break tasting a variety of gins from botanical to floral. Cheers!

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Jun
11
5:30 PM17:30

Hot Tamales!

Chef Columba
Tamales are an ancient food that bring the whole family together. Young or old, everyone can participate in making these delectable treats and everyone will delight in savoring them! Chef Colomba will teach every step in the tamale-making process from preparing the masa (corn-based dough), to making savory fillings and sauces, to tamale assembly and steaming.

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Jun
6
5:30 PM17:30

Trip to Japan!

Chef Lesa
Japanese is back!! This is a must eat class! First the umami Beef Enoki! Delicious enoki mushrooms wrapped in a thin slice of marinated beef.. sooo good! Next is Onokomyaki ! A super delish cabbage pancake. Crispy, savory and drizzled with Japanese mayo and toppings! Last... TONKATSU!! A succulent thin pork loin breaded and fried to perfection and garnished with a Tonkatsu sauce we will make in class! Don’t miss this!

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Jun
4
5:30 PM17:30

Father's Day Filet

Chef Patricia
What’s better than a filet mignon to celebrate Dads? We will prepare an asparagus, zucchini and mint gaspacho for a starter. As a main course, we will cook wine sauces to match our black pepper filet mignon. Filet de boeuf poêlé au poivre concassé sur échalotes confites servi avec sa confiture d’échalotes au vin rouge : à steak au poivre with caramelized shallots served with a red wine and shallots jam. Not to forget the sweet tooth, a petit pot de crème au citron et framboises, à lemon and raspberry petit pot de crème.

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May
30
5:30 PM17:30

Korean Deliciousness

Chef Lesa

We will enjoy some amazing marinated pork bowl with jasmine rice topped with a mayo sauce and teriyaki. Next is the crisp slightly spicy Oi Muchim, a cucumber salad with picked onion and a dressing to die for! Last is Korean beef tacos! These alone are worth the drive! Fresh flour tortillas, Savory beef with carmelized kimchi, siracha mayo, cilantro and ginger onions! Do not miss this!!

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May
25
6:00 PM18:00

Pop Up Wine + Dessert Bar

Please join Chef Patricia for a special event including a selection of wines, French pastries, live music and good company - the perfect recipe for a lovely evening.

On the Menu for the Evening

Opera cake for coffee and chocolate lovers and a raspberry Charlotte

Biscuits à la cuillère, fresh raspberry, + raspberry bavarois cream

All the elements are made from scratch with the best 

ingredients available.

$20.00 per person

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May
25
3:00 PM15:00

The Secret is in the Sauce

Chef Claudia

Mouthwatering superfoods turned into vegan dips, to please everyone’s inner child! Come explore an infusion of global cuisine with every bite of spinach artichoke dip, kalamata olive delight, Venezuelan black bean dip, creamy salsita verde and more! This class is whole-foods based, vegan, vegetarian, mostly low-glycemic, using 95% organic ingredients and pure joy. Gluten-free upon request.

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May
23
5:30 PM17:30

Fresh Parisian

Chef Patricia

Looking forward to Summer season, we will prepare Soup du Jardin; garden pea and snap pea Sioux with sweet onion, followed by “Saumon sur une crème de poireaux au vin blanc” seared salmon with a leek and white wine sauce. For dessert: Soufflé glacé fraises framboises, a raspberry and strawberry iced soufflé.

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May
21
5:30 PM17:30

Tortillas 101

Chef Colomba

The tortilla is a defining factor in Mexican cuisine. It is both plate and spoon as well as sponge, being the favorite way to soak up those irresistable dribbles of salsa. Come and make your own spice-infused toasted corn tortillas and buttery-soft whole wheat flour tortillas. You will also learn about the ways to incorporate tortillas into your meals.

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