NEW AMERICAN MEDITERRANEAN w/ Vegan/Vegetarian/Dairy-free & Gluten-free accommodations!
Each class is between 2.5 and 3 hours. Doors open 15 minutes early and we get going right away. You will be cooking with a team in this class. BYOB welcome.
Regularly scheduled classes: $99.00/Student - plus tax, please inquire about Team-building/Private Events pricing-see note below:
This class has GLUTEN-FREE, DAIRY-FREE, VEGETARIAN & VEGAN accommodations. *See footer below for full details. We will not be prepared for you unless verified.
We gladly welcome skilled young cooks aged 13 and up; please be aware that our classes primarily include adults and discussions are geared toward an adult audience. For the safety and comfort of all participants, minors must be accompanied by a guardian. Please notify us in advance if you will be bringing minors. Thank you.
MENU
We are cruising the Mediterranean Sea and our itinerary reflects some of the most delicious dishes of the region. While we visit our beautiful ports of call, we will take a decidedly New American, (and fun,) approach to the traditional fare.
We will start will a sweet/savory little antipasto with Greek, Italian and Turkish influences. Hello Whipped Feta & Apricot Bruschetta! Here you will learn the magic in taking traditional crumby feta to a light spreadable texture, create spiced apricot and zesty orange chutney and finish with a refreshing confetti of cucumber. Finally, build your perfect bite upon a fresh made house crostini.
Travel to the Middle East and prepare a roasted carrot and garbanzo bean hummus. Learn the techniques behind creating a properly balanced and structured hummus, there are, in fact, rules! We will dress our entree plate with a bed of this creamy hummus, and top it with our version of Pollo a la Parrilla, perfectly seared chicken filet (or crispy tofu filet) seasoned with our La Vera spice blend containing trendy sumac, pimentón, smokey salt, Mediterranean herbs and a secret ingredient that develops the perfect chicken “char.”
We will level up the dish and finish with our house sun-dried tomato salsa, more of a chimichurri than a Mexican salsa, which most Americans tend to associate. Once you learn this simple yet complex recipe, you will put it on everything.
You will enjoy a fresh arugula salad with a zesty agave lemon vinaigrette.
Finally, we travel westward and give a little nod to both Italy and France with our fresh berry personal-sized ricotta tarts!
And then, of course, sit, and enjoy the meal you have so carefully prepared.
Whipped Feta, Turkish Apricot & Orange Bruschetta
whipped feta, apricot chutney, zesty orange, cucumber confetti on a crostini
Arugula Salad
lemon agave vinaigrette
Pollo a la Parrilla
hot seared chicken, roasted carrot hummus, sun-dried tomato and pimenton salsa
Berry Ricotta Petite Tart
served with fresh chantilly cream
Wine Pairing Recommendations: Start with light bodied Spanish, such as an Albariño, Verdejo or a Rioja, and consider finishing with a medium bodied Italian such as a Chianti. Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.
*GLUTEN-FREE STUDENTS: We will provide gluten free toast points in lieu of the crostini. We will substitute ice cream and berries for you in-class dessert. It's worthwhile learning the dessert technique for if you choose to make it again outside of class you may easily substitute 1:1 gluten-free flour for regular. Just let us know after booking by going to the “contact us” tab and messaging us directly, otherwise we will not be prepared for you.
VEGETARIAN STUDENTS: In lieu of chicken breast, you will be working with a crispy, marinated tofu filet. This menu, as is, complies with lacto-ovo vegetarian restrictions. It contains dairy and eggs. Don’t eat eggs? We can substitute ice cream and for your in-class dessert. Learn the dessert technique in class and take home a recipe for an egg-free version to make at home! Just let us know after booking by going to the “contact us” tab and messaging us directly, otherwise we will not be prepared for you.
VEGAN STUDENTS: In lieu of chicken breast, you will be cooking a crispy, marinated tofu filet. We will provide a Tuscan-style cannilini bean spread for the whipped feta and vegan friendly ice cream for your in-class dessert. Learn the dessert technique in class and take home a recipe for an vegan-friendly version to make at home! Just let us know after booking by going to the “contact us” tab and messaging us directly, otherwise we will not be prepared for you.
DAIRY-FREE STUDENTS: We will provide a Tuscan-style cannilini bean spread substitute for the whipped feta. Learn the dessert technique in class and take home a recipe for an dairy-free version to make at home! We will provide a dairy-free ice cream for your in-class dessert. Just let us know after booking by going to the “contact us” tab and messaging us directly, otherwise we will not be prepared for you.
PLEASE NOTE REGARDING ABOVE DIETARY ACCOMMODATIONS: If you do not message us directly via “contact tab” the day of booking, we will not be prepared for you on the day of class.
Please discuss any dietary restrictions with our staff prior to booking, go to “contact us” in menu
This menu, as is, complies with lacto-ovo vegetarian restrictions. It contains dairy and eggs.
We may need to make reasonable modifications to menus due to availability or class sizes.
We respectfully request that you do not confuse us with a restaurant. We conduct cooking classes. We run one specific menu each class and are not prepared to alter the ingredients or preparation on the fly. We are chefs, not dietitians👩🍳 Please read our menus carefully and consider your specific dietary restrictions prior to booking.
Please review our Rescheduling/Cancellations tab prior to booking.