Culinary Classes - Themes & Full Menus - Below are sample menus that can be catered to your location, event & budget

​

Pumpkin Season – It’s not just for carving

Apple Cheddar Crisps topped with Pumpkin Butter                          

Pumpkin Soup with Cranberry Compote                               

Homemade Pumpkin Ravioli with Sage Brown Butter                      

Maple Roasted Sugar Pumpkin with Arugula Topped with Candied Pepitas                            

Pumpkin Gingersnap Tiramisu

 

The Bavarian tri feta….Schnitzel, Spätzle and Strudel

Homemade Pretzels in a Honey Mustard Sauce

Chicken & Pork Schnitzel 

Homemade Spätzle with a Mushroom Cream Sauce

Braised Sweet and Sour Red Cabbage 

Apple Strudel served topped Vanilla Bean Ice Cream

 

Pot Pies Please…..

Lobster Pot Pies       

Inside Out Chicken Pot Pies                    

Short Rib Slab Pie with a Stilton Pastry                   

Hot Chocolate Pot Pie served with Vanilla Bean Ice Cream

 

Warm Your Bones: Simmering Stocks and Soups

Vietnamese Beef Noodle Soup with Ginger

Classic Minestrone Soup with Garlic Croutons

Pea Soup served with Cheddar Cheese and Scallion Panini Bites

Spiced Chickpea and Tomato Soup with Mini Grilled Cheese Sandwiches

 

One-Pot Winter Wonders

​

New England clam chowder in a Sourdough Bowl

Creamy Chicken Chowder with Parsley dumplings

Broccoli Chowder with Corn and Bacon

Caramelized Rice Pudding

 

Braising & Stewing Classes

Tuscan Ribollita with Parmesan Croutons 

Individual Pot Roasts

Thyme-Glazed Carrots

Mashed Cauliflower

Braised and Brûléed Apples with Vanilla Ice Cream

Hearty Chicken Stew with Homemade Biscuits

Red Lentil Soup with Sage and Bacon

Short Ribs with Polenta

 

Smorgasbord Comfort Food 

Frisee with Flaked Salmon and Cucumber Dill Salad

Homemade Egg Noodles with Caraway Butter

Swedish Meatballs

Gingersnap and Red Currant Jam Parfait

 

Time to make the Donuts, Bagels and Pop Tarts

Whether you prefer sweet or savory or slathers of cream cheese or jam. There's no end to the mix-and-match combinations you can create. The beauty of the boiled-then-baked bagel, perfect donut or a sweet filled Pop Tart it offers something for everyone. You will learn variations of baked goodies along with spreads, filling and glazes.

 

Havana Nights

Sofrito ​Salsa ​& ​Tostones                               

White ​Gazpacho ​Soup                   

Tomato, ​Avocado ​and ​Onion ​Salad ​with ​Garlic ​Mojo ​Dressing                      

Enchilado ​de ​Langosta ​y ​Camarones ​– ​Lobster ​& ​Shrimp ​in ​a ​Rich ​Tomato ​Garlic ​Sauce                      

Bistec ​de ​Palomilla ​– ​Marinated ​Steak ​                    

Vegetable ​Paella                               

Bunuelos ​with ​a ​Tres ​Leches ​& ​Chocolate ​Cinnamon ​Dipping ​Sauce        

 

Holiday Food & Wine

Endive, Persimmon and Pomegranate Salad with a Charred Orange Vinaigrette                   

Halibut Ceviche                

Mussels with Lemon and Ale                      

Herb Roasted Rib of Beef w/Roasted Shallot & Cabernet Butter Sauce                      

Creamy Horseradish Sauce

Roasted Medley of Carrots, Cippolini Onions & Potatoes

Baby Bûche de Noëls (Mini Christmas Yule Log Cakes)               

 

Southern Hospitality

Mesclun ​Greens ​with ​strawberries, ​caramelized ​pecans ​and ​bleu ​cheese ​crumbles ​tossed ​with ​white ​

Pimento ​Cheese ​with ​a ​Jalapeño ​Creamed Cornbread ​Skillet                         

Homemade ​Biscuits ​topped ​with ​Fried ​Chicken ​and ​drizzled ​with ​Hot ​Honey ​Butter                           

Low Country Boil                             

Banana ​Pudding ​with ​Bourbon ​Whipped ​Cream                                                            

 

Taste of Citrus

Smoked Artichokes, Spinach and Prosciutto Flatbreads drizzled with Spicy Honey

Arugula, Shaved Fennel, Radish splash of Herb Citrus Dressing 

Homemade Ravioli with Sautéed Asparagus and Toasted Pine Nuts 

Sautéed Broccolini with Lemon-Thyme Gremolata

Lemon Posset with Fresh Berries

 

Waffles it’s not Just for Breakfast….

Frittaffle – When a Frittata meets Waffle

Waffled Polenta topped with Balsamic Onions, Roasted Peppers, Feta, and Thyme

Falafel Waffle with a Homemade Tzatziki Sauce

Fried Chicken and Waffles drizzled with Local Honey

Mashed Potatoes, Cheddar & Chive Waffles with a Dollop of Sour Cream

Mini Waffle Ice Cream Sandwiches with Berry Topping 

 

Land and by Sea

Arugula, Caramelized Onions, Gorgonzola & Roasted Pear Flatbread 

Grilled Caesar Salad with Homemade Garlic Croutons 

Mussels with Lemon & Ale served with Rustic Bread 

Beef Tenderloin with Roasted Red Wine Grape Sauce 

Lobster Cakes drizzled with Creamy Tartar Sauce 

Grilled Asparagus Medley 

Pavlova with Fresh Berries drizzled with a Chocolate Raspberry Sauce

​

Going Green

Lemon Ricotta Kale Dip served with Homemade Herb Crackers

Cold Avocado Soup garnished with Watermelon Radish and Microgreens

Mesclun Baby Greens Salad with Caramelized Bosc Pears, Toasted Walnuts, and Gorgonzola 

Homemade Spinach Ravioli with Pea Puree

Pistachio Green Tea Cupcakes with a Matcha Cream Cheese Frosting

 

Oodles of Zoodles & Noodles

Baked Herbed Spiral Fried Potatoes with a Red Pepper Dip

Spiralized Beet Root Salad with Oranges and Walnuts   

Pork Milanese in a Garlic Wine Sauce – THIS SHOULD BE CHANGED DEPENDING ON TIME OF YEAR

Savory Parsnip Chive Noodle Waffle topped with Crispy Bacon & Crème Fraiche  

Roasted Garlic Parmesan Carrots Noodles

Spiralized Apple Crumble topped with Cinnamon Swirled Vanilla Ice Cream

 

Well Stocked Kitchen Series – Healthier Menu Options

Start the journey of getting away from the pre-made, pre-packaged commercially processed foods to delicious natural real foods that you and your family will enjoy. With little planning, a well-stocked pantry and various staples in the fridge and freezer, it will make mealtime easier, faster and healthier. Join us for one or all!

​

Menu #1

White Bean & Roasted Vegetable Salad

Curried Tofu & Quinoa

Soba Noodles with Spicy Cucumbers

Black Bean Quinoa Veggie Burgers 

Roasted Sweet Potatoes with a Dipping Sauce

Red Rice Pudding with Almond Milk

 

Menu #2

Spiced Tomato & Red Lentil Soup

Winter Layered Salad drizzled with a Citrus Dijon Mustard Vinaigrette

Ricotta, Potato & Scallion Fritters

Roasted Chicken with Shaved Brussel Sprouts topped with an Apple Cider Sauce 

Chocolate Bread Pudding with Raspberry Sauce

 

Menu #3

Pasta e Fragioli 

Grilled Romaine Salad with Lemon Caper Dressing

White Bean & Olive Flatbreads

Florentine Meatballs and Homemade Pasta with Artichoke Sauce

Eggplant Parmesan Meatballs and Homemade Pasta with Tomato Butter Sauce 

Maple-Bourbon Chocolate Tiramisu with Pecans

 

Four Fabulous Fall Courses –

 

Featuring Apples

Baked Brie - Apple cranberry chutney, wrapped in puff pastry

Apple Fennel Salad with Candied Walnuts and Blue Cheese

Grilled Cider Brined Pork Chops

Roasted Autumn Root Vegetables

Apple Pie Undone

 

Featuring Butternut Squash

Butternut Squash and caramelized onion flatbread

Shaved Butternut Squash and Carrot Salad with Citrus Dressing

Pan Roasted Chicken with Thyme

Butternut Risotto with Fried Sage

Brown Sugar Butternut Squash Tartlets with Cardamom Cream

 

Featuring Pumpkin

Apple Cheddar Crisps topped with Pumpkin Butter

Pumpkin Soup with Cranberry Compote

Pumpkin Ravioli with Sage Brown Butter

Maple Roasted Sugar Pumpkin with Arugula Topped with Candied Pepitas

Pumpkin Gingersnap Tiramisu

 

Featuring Root Vegetables

Sweet Potato Rounds with Herbed Ricotta and Walnuts

Beet Carpaccio

Sweet & Smoky Potato Parsnip Soup

Maple Butter Roasted Chicken

Roasted Turnips with Parsley Oil

Garlic Mashed Cauliflower

 Autumn Apple Buckle

 

Pickles & Burgers

Pickling is not only about “crunchy dill pickles” that we all know and love. Did you know that you can pickle some of your favorite fruits and veggies with different flavored brines to create a unique pickled item. This hands-on class starts off with a discussion on brines, canning science, safety, equipment, process and storage.  And finish off with a meal and a jar of pickles to take home.

Featuring

Hoppy IPA Pickles

Candied Jalapenos – aka “Cowboy Candy”

​

Menu

Pickled Strawberry Salad with Arugula and Israeli Couscous

Classic & Veggie Burgers with all the Fixings

Garden Vegetable Potato Salad

Fire-Grilled Corn on the Cob

Lemon Blueberry Ice Box Cake

​

Make Ahead Ultimate Super Bowl Buffet

​

Candied Bacon and Walnuts

Crudité Platter with homemade Tzatziki and Hummus

Winter Red Oak Leaf Lettuce and Pear Salad with Sherry Vinaigrette

Lobster Mac & Cheese

French Dip Sliders with Au Jus

Bloody Mary Wings

Buffalo Style Cauliflower with Homemade Bleu Cheese Dressing

Chicken Cordon Bleu Bites in Puff Pastry

Chocolate Caramel Cookie Bar sprinkled with Fleur de sel

 

It’s Greek to Me

​

Homemade Pita Chips with Tzatziki

Summer Salad with a Greek Lemon Olive Oil Dressing

Cod with Spinach & Artichokes

Baked Stuff Tomato with Feta, Rice & Kalamata Olives

Horta Vrasta – Leafy Greens with Olive Oil & Lemon

Baklava Cups

Pantespani - Lemon Sponge Cake

 

Pasta Party for Families

​

Antipasti Family Style

New York Style Chopped Salad with Homemade Croutons

Fettucine Pasta with Summer Marinara Sauce 

Cheese Ravioli in Herbed Cream Sauce

Sautéed Broccolini with Lemon & Garlic

Garlic Bread

Strawberry Cannoli 

 

Cajun & Creole – New Orleans Style

​

Pickled Shrimp Cocktail

Shrimp & Artichoke Soup

Buttermilk Biscuits

Shrimp Etouffee

Sugar Cane Glazed Grilled Chicken with Creole Onion Sauce

Andouille Dirty Rice

Braised Mustard Greens

Purple Cabbage Slaw

Jalapeno Cornbread

Bananas Foster 

 

 Veggies– Series OR individual classes

 

Menu #1 

Cauliflower Flatbread with Roasted Peppers, Sun Dried Tomatoes and Artichokes 

Spring Minestrone Soup with Pistachio Pesto 

Tomato, Baby Greens & Olive Bread Salad 

Homemade Spinach Fettucine with Caramelized Onions, Squash Blossoms and Ribbons of Zucchini Broccoli “meatless” Meatballs in a Roasted Garlic Tomato Butter Sauce 

Chocolate Eggplant Torte   

 

Menu #2 

Grilled Summer Squash Rollups filled with Goat Cheese & Fresh Herbs and a Roasted Red Pepper Dipping Sauce  

Blueberry, Candied Walnuts & Poached Pear Salad with Raspberry Vinaigrette   

Wilted Greens Soup with Crème Fraiche 

Marinated Grilled Portabella Mushroom with Fresh Herbs 

Lemon Vegetable Risotto 

Chocolate Almond Molten Beet Cake

 

Menu #3 

Charred Tomato, Pepper & Onion Bruschetta 

White Gazpacho Soup with Grilled Grapes and Toasted Almonds 

Butter Lettuce Salad with Crumbled Bleu Cheese, Fried Shallots & Tomato Vinaigrette 

 “Farm Fresh” Vegetable Frittata 

Roasted Romanesco with Lemon, Garlic & Thyme 

Sweet Corn Semifreddo, Salted Caramel Cream, Candied Peanuts

 

Sweet as Honey...Beyond the Honeycomb  

**** Class will include brief review of beekeeping- I have my own small apiary ****

Prosciutto Ricotta Crostini drizzled with Rosemary Infused Honey 

Spicy Orange Blossom Honey Celery Salad 

Sticky Lemon-Ginger Infused Honey Chicken 

Savory Coconut Rice 

Sesame Soy Honey Vegetable Sautee 

Honey Lavender Posset 

 

Couple Classes

 

Shaved Carrot Tart with Fresh Homemade Ricotta

Asparagus Soup served with Crab Melt Crostini’s

Frisée Salad Topped with a Poach Egg, Lardons on top of Brioche with a Warm Sherry Vinaigrette

Wine Braised Short Ribs over Homemade Lemon Pasta

Roasted Asparagus & Fava Beans with Toasted Almonds

Chocolate and Dark Caramel Tartlets 

French Onion Soup Dumplings baked with Gruyere Cheese

Asparagus, Spinach and Crispy Prosciutto Salad 

Cedar Plank Salmon Roasted Salmon with Grilled Lemons

Rainbow Swiss chard Gratin with Fresh Ricotta & Gruyere

Smashed Garlic Peruvian Potatoes

 

Brunch Classes

 

Spinach Artichoke & Brie Crepes drizzled with Local Honey

Arugula, Endive & Charred Orange Salad

Homemade English Muffins

Market Day - Farm Fresh Frittata

Brown Sugar Cured Smoked Salmon on Crostini topped with a Lemon Caper Cream Sauce

Stone Ground Grits with Shrimp & Bacon

Cappuccino Semifreddo topped with Almond Brittle

 

Blueberry Coconut Almond Smoothie Bowl

Strawberry and Greens with a Lemon Thyme Dressing

Spring Ratatouille Tarts

Cheddar & Veggie Egg Rollups with Homemade Fennel Herb Sausage Patties

Chicken and Cornbread Pancakes with a Spicy Syrup

Grapefruit Buttermilk Donuts with Candied Zest

 

Maple Citrus Coconut Salad

Smoked Bacon baked with brown sugar, black pepper, cayenne and a maple syrup drizzle

Whole grain toast topped with fresh smashed avocado, EVOO, lemon and sea salt

Smoked Salmon & Roasted Vegetable Frittata

Lemon Ricotta Pancakes served with vanilla marinated berries and creamy lemon curd

Eggs en Cocotte With Rosemary-Scented Tomato and Goat Cheese

Sweet Citrus Granita with Blackberries and Toasted almonds

 

Fresh Mixed Green & Herb Salad with Figs and Walnuts

Shakshuka with Homemade Pita Bread

Mediterranean Sausage & Roasted Potatoes

Greek Vegetable & Feta Cheese Pie

Semolina Pancakes topped with Yogurt, local honey and stewed fruits

Rice Pudding topped with Cinnamon and Silvered Almonds

​