Liv
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