• CHEF’S FAVORITES

    October 26, 2018 6:00 PM

    It’s time for another Chef’s Favorites class, our last one of the year. In this class we will guide you through the entire process from start to finish of all four of my favorite dishes. From prepping, cooking, plating and of course eating. These dishes you learn will instantly become some of your favorites to cook at home as well not to mention how many guests you will impress over the years. Most people love to eat pork belly in a restaurant but aren’t sure how to prepare it at home. It’s a bit time consuming but well worth the effort; let me show you how it’s done. The pairing of Snake River Farms pork with sweet Asian pears, tart lime and crunchy peanuts is killer. Our version of this seafood tostada will take you immediately to Mexico, home of some of the best flavors on earth. Our fresh tomatillo sauce is a game changer with anything from incredible seafood to something as simple as tortilla chips. The seafood that we get is to die for though. This Moroccan chicken using a custom spice blend from North Africa is flavorful and tender beyond belief with some amazing sweet, sour and salty flavors going on that are folded into the Fregola (Sardinian pasta). Come learn how to make your own preserved lemons in this class too. This fall and winter classic for dessert will be your new go to in the kitchen once you see how it’s done.

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  • FALL FEAST (SOLD OUT)

    November 9, 2018 6:00 PM

    This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking up some awesome dishes in this class. Wait until you slice and eat a raw scallop from Viking Village, they’re sublime with a combination of citrus and chili. The persimmon salad is literally my favorite dish this time of year, this is the dish you will come back to every year for the rest of your life. So it’s like an investment for your future, LOL. Learn how to make a world class wild mushrooms risotto and all of the tricks to maximizing the texture and flavor of the rice. We’ll use at least four different mushrooms in this dish and some house made black truffle butter as well. For dessert a sweet and sour Meyer lemon sabayon is light, refreshing and delicious.

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  • THANKSGIVING TRAINING CAMP (SOLD OUT)

    November 16, 2018 6:00 PM

    How can it be Thanksgiving again already? Yep, time flies but I don’t mind since Thanksgiving is my favorite day of the year. Whether you are hosting for the first time ever or going to your future in laws and trying to impress them, we’ve got you covered. Come to our 10th annual Thanksgiving Training Camp and learn everything you’ll ever need to know. This is a class that you only need to take once and it will serve you the rest of your life. We’ll cook the perfect, juicy bird. Turkey stock and a pan gravy from scratch and the best wild mushroom stuffing ever. We’ll skip the green bean casserole if that’s ok but make some other amazing sides. We keep it pretty traditional with some “cheffy” twists…this is one of our best classes of the year! Wouldn’t the world be a better place if we had Thanksgiving dinner twice a year?

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  • KNIFE SKILLS: CHOP LIKE A PRO

    November 30, 2018 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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