ONE-ON-ONE CLASSES

Create your own culinary experience

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Lesson Style


Lesson style classes are great for fine tuning your skills

Choose a lesson, where you learn to cook one subject several different ways. These classes take 3 hours to complete. The price varies based on people - limit 5. $125 for 1 person, $240 for 2 people, $360 for 3 people, $450 for 4 people and $500 for 5 people.

Meat Class (3+ hours)

Choose two ways to cook one meat. Options include Grill, Roast or Braise one of the following: Pork, Beef or Chicken

Basic Sauce Class - you will make all three sauce recipes

Port Wine Reduction sauce with pork tenderloin, Creamy Gorgonzola sauce with asparagus, and Classic Bechamel over pasta

Thanksgiving Turkey Dinner - choose one:

  • Whole turkey with rosemary citrus seasoning, gravy and garlic mashed potatoes
  • Savory sausage stuffing, gravy, fresh cranberry sauce and roasted vegetables

St. Louis Style Pork Ribs - you will make all three recipes

Roasted rack of ribs with a smoked paprika and chili rub, Homemade BBQ sauce, and Coleslaw with tangy dressing

Egg Class - choose one option:

  • Spinach Quiche
  • Green Chilies Quiche
  • Classic Quiche Loraine

Soup Class - choose one option:

  • Cream of Wild Mushroom soup and Butternut Squash soup
  • French Onion soup and Cold Spicy Avocado soup
  • Chinese Hot and Sour soup and Cream of Broccoli soup
  • Suggest a soup you prefer to make

Recipe Style


Create your own culinary experience

Many couples use these classes to have a fun experience together! Choose two recipes from below.

Main Dishes - may only choose one

  • Grilled Skirt Steak with ginger hoisin sauce
  • Asian Braised Beef Short Ribs
  • Filet Mignon with Port wine reduction sauce or gorgonzola cream sauce
  • Beef Bourguignon
  • Beef Wellington - an extra charge of $20 for this class
  • Pork Tenderloin stuffed with herbs and wild mushrooms
  • Pork Tenderloin with Port wine reduction sauce
  • Parmesan Chicken with a gorgonzola cream sauce
  • Chicken Piccata in a white wine caper sauce
  • Chicken Breast stuffed with fire roasted red pepper, pesto and Mozzarella
  • Coq au Vin, the classic French chicken dish
  • Paella with prawns, Kielbasa and grilled chicken
  • Roasted Salmon with avocado salsa or dill sauce
  • Grilled Prawns marinated in a zesty garlic and herb marinade
  • Tilapia with an herb crust and lemons

Side Dishes

  • Lemon Risotto
  • Creamy Herb Polenta
  • Vegetable Torte with zucchini, mushroom and onion
  • Roasted Carrots with corn and peas
  • Wild Rice Medley
  • Savory Couscous with peas and mushrooms
  • Horseradish or Garlic Mashed Potatoes
  • Smashed Potatoes with truffle oil and sour cream
  • Potato Stacks with herbs and parmesan cheese
  • Roasted Corn-on-the-Cob with herb butter
  • Roasted Cauliflower with brussel sprouts and bacon or balsamic




Appetizers

  • French gruyere Cheese Puffs
  • Stuffed Mushrooms with cheese, pork sausage and herbs
  • Savory Polenta Cups with Fontina cheese
  • Bruschetta topped with red peppers and gorgonzola
  • Pesto Pizza squares
  • Pizzette flatbreads with caramelized onion, goat cheese and truffle oil
  • Avocado Soup, spicy and served cold
  • French Tart with cheese caramelized onion and bacon
  • Crostini with various toppings
  • Spicy Party Nuts
  • Grilled Zesty Prawns
  • Potato Chip Chicken with a sour cream and chive crust
  • Baked Brie with caramelized onion

Desserts

  • Apple, Cranberry and Raisin Strudel
  • Chocolate Flourless Torte
  • Molten Lava Cakes
  • Profiteroles with fillings and chocolate sauce
  • Bananas Foster with pineapple, toasted pecans and vanilla ice cream
  • Fruit Crisps with pear, apple and cranberry
  • Croissant Bread Pudding
  • Classic Cheesecake on a graham cracker crust with fruit topping
  • Brownie Cupcakes filled with cream cheese and Guittard chocolate
  • Lemon Mousse with buttery pound cake and seasonal berries
  • Grilled Pound Cake with seasonal berries and caramel sauce
  • Lime Custard Parfait with crumbled biscotti cookies and whipped cream
  • Pies - learn to make the crust and your choice of filling
  • Cakes - select cake and frosting

Additional Options


Canning Class - choose one:

  • Jams and Jellies
  • Sauces and Soups
  • Chunky Salsas and Chutneys

Specialty Oils, Vinegars and Dipping Sauces

In this class you will learn to make your own herb infused olive oil, raspberry vinaigrette and herb dipping sauces. Class includes recipes, bottles, labels and ingredients. These make great gifts!