Chef Tabitha

In this class, our cake decorator Tabitha will show 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. Limited to 8 people.

Chef Renee

The rise of whiskey in America is the story of

westward expansion. Learn how whiskey became the

most popular spirit in America as the nation doubled

in size and a new type of drink was born. Make and

enjoy 3 whiskey concoctions that put whiskey on the

map. Our cocktail classes educate both the mind and

palate as you go on a tasting journey.

Chef Columba

As the seasons change and fall approaches, it’s time to

think about Soup. We will discuss profile flavors and

learn to balance them in order to create exciting and

unique dishes. Tonight’s menu: Mexican Black Bean Soup

with Pomegranate and Avocado, Brazilian Moqueca Fish

and Sweet Pepper Stew in Coconut Broth.

Chef Patricia

A light and original starter ‐ a Tartare de Tomates. Heirloom

tomatoes seasoned with a shallot dressing and topped with a

savory cheese and fresh herb ice cream. For the entrée we will

cook a specialty of Pays Basque (South West of France) “Poulet

Basquaise” – a beautiful combination of chicken, garlic, tomato

and herbs. For dessert a Huckleberry Clafoutis which is a

Northern interpretation of the French Cherry Clafoutis.

Chef Colomba

No doubt about it, Mexico’s biggest gift to the World’s palette

is the TACO. Come and learn the secrets of Pork Al Pastor

complete with its customary accompaniments of grilled

pineapple and tomatillo salsa. Also on the menu is, Sonoran

Carne Asada and Guacamole tacos on homemade flour

tortillas with Roasted Red Salsa.

Chef Michelle

This class is about trickery! We will make the moist and

scrumptious gluten‐free zucchini bread, banana loaf and

blueberry muffins. You won’t even know they are

gluten‐free and dare I say healthy.

Chef Lesa

Join me for a night full of spice and magic! We will discuss all

spices that make authentic Indian cuisine and hand‐made

curries. We will make Dum Aloo, a silky curry with small creamy

potatoes simmered to perfection. Next we will make Chettinad

Paneer Curry. This a warm flavor‐packed curry with cardamom,

cinnamon and paneer cheese that is simmered in the sauce . . .

which we will actually make in class!! Lastly we will make the

cool, refreshing cucumber mint Raita, the perfect yogurt based

dish to pair with both. BOOK NOW!

Chef Troy

A night of big flavor! Join Troy for a fun class making the delicious Fried Shrimp Po‐Boy Sandwich. Next we will make a down‐home pot of Red Beans and Rice – a true Cajun classic. For dessert, the famous Beignets with Huckleberry Sauce, North meets South! Don’t miss this class. 

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

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.

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.

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!

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!

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!

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.

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!!

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.

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.

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.

Chef Troy

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!

Chef Colomba

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. 

Chef Bob

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!

Chef David

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!

Chef Lesa

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. 

Chef Patricia

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! 

Chef Colomba

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.

Chef Lesa

Indian class is back! This will be a wildly flavourful class with so many spices! We will be making Kashmiri Biryani .. a basmati rice dish with lamb, dried fruit and rose petals! Next is Chicken Bhuna. This chicken is dripping in so many warm spices and lemon.. Last we will make a sweet, spicy, warm vegetable korma. This dish will be full of veggies, coconut cream and spice! We will also make naan bread to get every drop!! Book today as this class sells out!!

Chef Bob

Now that Spring has officially arrived it is time to focus on delicious, creative entrée salads. For this class we will feature savory cheesecake salads; Dungeness crab cheesecake-Louis salad, Blue cheese-cheese cake with spring greens and a fresh pear vinaigrette, sundried tomato pesto crusted Salmon salad and a Shrimp and pasta salad with limemango vinaigrette.