- 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
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:
- 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:
- 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
THIS IS A PRIVATE EVENT
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
THIS IS A PRIVATE EVENT
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
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
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)
- 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);