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.
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!
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!
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.
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!!
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.
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!
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!
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.
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!
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.
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!!
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
$20.00 per person
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.
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.
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.
Join chef Troy as he recreates the flavors of one of his favorite ways to dine... small plates. These tapas will include Catalonian Pa amb tomàquet, a flavored tomato and garlic oiled bread, rich aioli baked mussels, papas bravas- a crispy potato “bar snack” baked with spicy tomato sauce and smoked paprika aioli, A Portuguese dish of linguisa poached in Tempranillo wine and finally, a roasted garlic escargot & mushroom flat bread. Aclamaciones!
From the coasts of Peru to the shores of Mexico, a fresh, tangy CEVICHE with a touch of of heat reigns supreme...you just can’t beat it. We’ll prepare for summer cooking by exploring the world of this Latin American favorite as we learn about choosing the best seafood and pairing it with fresh fruits, vegetables and chiles.
High Tea with Chef Patricia
Come and join us to celebrate spring and mother’s sharing a high tea. We will imagine being in England for a little while.
A cup of tea, a glass of bubbly wine, served with an assortment of tea sandwiches and pastries. Cucumber tea sandwich, bacon and egg salad tea sandwich, a Victorian sponge cake cake, English scones with jam and cream, and a raspberry pâtissière tartlet.
Dress up, wear a hat if you wish, & come and join us for a magical afternoon.
Join Chef Bob as we begin to explore the history and magic of New Orleans. Our tour begins with a famous “hurricane” cocktail, cajun seasoning, shrimp remoulade martini, the muffuletta sandwich, cajun jambalaya, chicken creole, and sweet potato grits and “Brennans” bananas foster!
In a reprise of one of his most popular classes, come unlock the mysteries of the Sous Vide with Chef Dave... Learn how to cook perfect steak, seafood and more, as we use the magic of a water bath ... We will discuss the sealing, the temps to use, and the searing and finishing in this fun, hands on class!
Chef Tabitha *$40.00 per parent & child*
In this special children’s cake class we will be showing you how to decorate cupcakes with buttercream using different decorating tips and techniques. Depending on the skill level of you and your child we will be learning simple decorating designs and techniques for piping flowers. Every pair of decorators will get to practice on and take home a colossal cupcake and six regular cupcakes. So bring your child and celebrate Mother’s Day a little early in this fun decorating class!
Back by high demand! We will be making the delicious Laksa soup with shrimp, chicken, veggies, coconut cream and the Laksa curry all made in a mortar and pestle. Next is the delicious Popiah, an amazing spring roll filled with shredded chicken, cabbage, hoisin and chili sauce.. yum! Last is my fave Char Kay Teow! Charred rice noodles with shrimp, Chinese sausage and many succulent spices!
Chef Joni, of Snacktivist Foods
For tonight, I will plan to make dishes that feature whole cooked grains as well as flours. We will make foods for breakfast lunch and dinner. Examples include millet breakfast porridge, buckwheat crepes, teff polenta with marinara and chilled sorghum spring salad. We will discuss the rich histories behind these novel grains as well as their unique nutritional profiles.
Sweet or savory, soufflés are simply delicious. They are a feast for the taste buds as well as for the eyes. We will prepare several soufflés among which the classic cheese soufflé and a chocolate soufflé for dessert. The savory soufflés will be served served with a salad. Book soon, there will only be 14 spots available for this class!
Spring is here and now is the perfect time to refresh your “clean eating” recipes. Chef Colomba will teach how to add freshness, flavor, spunk and nutrition to foods that will leave you feeling energized and happy. On the menu: Cuban-Style Cauliflower Rice Bowls, Shrimp Ceviche Stuffed Avocados, & Gazpacho Verde.