NEW AMERICAN MEDITERRANEAN w/ Vegetarian & Gluten-Sensitive 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: $99.90/Student - plus tax, please inquire about Team-building/Private Events pricing-see note below:
This class has GLUTEN-SENSITIVE & VEGETARIAN 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 begin with a classic Italian antipasto, Bruschetta al Pomodoro, but with a little New American influence. In this session each student will create their own custom bruschetta starting with sweet ripe baby tomatoes, Herbs de Provence infused extra virgin olive oil, fresh herbs, garlic, sun-dried tomatoes and few secret add-ins. Whether you like it traditional, or with a spicy edge, let your palate guide you. You will learn how to create a lemon marscapone spread to layer with your creation. All of which is served on a homemade house crostini. Crostini + Lemon Marscapone + Tomato Pomodoro = heaven.
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 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 roasted red pepper 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 baby arugula and spinach 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! NEW STARTING 9/18, Learn the magic of our Tiramisu Trifle. Our version of the Italian classic leans a little French, incorporates old-school American professional cake-building secrets and is safe for everyone to eat, (contains no raw eggs.)
And then, of course, sit, and enjoy the meal you have so carefully prepared.
Bruschetta al Pomodoro, Lemon Mascarpone
crostini, lemon mascarpone, tomato pomodoro
Baby Arugula & Spinach Salad
citrus agave vinaigrette
Pollo a la Parrilla
hot pan-seared chicken, roasted carrot hummus, roasted red pepper salsa
Berry Ricotta Petite Tart
served with fresh chantilly cream
NEW STARTING 9/18, Tiramisu Trifle
espresso coffee soaked cake, whipped mascarpone chantilly, dutch chocolate dust
Wine & drinks pairing recommendations: Start with an aperol spritz, or a light bodied Spanish wine, such as an Albariño,Verdejoor 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-SENSITIVE STUDENTS: We will provide gluten free toast points in lieu of the crostini, a gluten-free bread cracker and a gluten-free berry ricotta creme cup. 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: This is not a gluten-free class. While we make every effort to avoid cross-contamination, other participants will be handling gluten-containing ingredients (i.e. pastry, crostini’s) and will be contributing to shared dishes. Though the overwhelming vast majority of our gluten-sensitive participants are comfortable with our mixed format please note: Due to the potential for trace gluten exposure, this class may not be appropriate for guests with celiac disease or those with heightened concerns. We request organizers forward menus to affected team members for review prior to booking.
Our ‘Inspired by Mexico’ class is fully gluten-free, with the exception of the churro’d cookie, which is prepared outside of class.
*VEGETARIAN STUDENTS: In lieu of chicken breast, you will be provided an (egg-free) creamy manchego and cannellini bean cake at dinner. We will not have opportunity to make this in class but you will be provided a take home recipe. This balance of this menu, as is, complies with lacto-ovo vegetarian restrictions. It contains dairy and eggs. 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.