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Upcoming Cooking Classes
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Sold outVisit product page →Sunday, March 17th, 11am
We’re combining two of the best thing in this world our for an unforgettable morning of delicious fun. Bring a hardy appetite and a forgiving liver to round-up of morning favorites.
Menu:
Sake Mimosas
Strawberry Toast, House Made Ricotta, Smoked Stout Sugar
Maple and Bourbon French Toast, Knausberry Farms Compote
Whiskey Dry Aged Ribeye and Eggs, Bearnaise
Eggs Benedict, Hollandaise and Whiskey Cured BaconChef Pablo Zitzmann
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Sold outVisit product page →Saturday, March 23, noon
The quintessential dish of Spain, paella is a feast for all the senses! Learn the techniques behind preparing perfectly cooked rice every time.
Menu : Gazpacho andaluz; Seafood Paella with shrimp, calamares, clams and salsa verde, Crèma Catalana with Citrus Oranges, Sangria
Chef Natalia Garcia
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Sold outVisit product page →Tuesday, March 26th, 7pm
Pull up a seat at the sushi bar and join us for an evening of traditional Japanese plates with Chef Pablo.
Menu:
Tuna Tataki, Ginger Soy, Negi Salad
Cucumber, Sesame, Nori Furikake, Shaved Egg Yolk
Pork Gyoza, Crepe Royale
Mushroom Donabe
Miso Creme BruleeChef Pablo Zitzman
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_cooking-classes _facebook-product-feed Only 2 SPACES LEFTVisit product page →Friday, March 29th, 7pm
Pretty in pink is the best way to welcome Spring. We’re welcoming the season with our favorite rosés. Learn some of the tricks and techniques to cooking delicious meals with your favorites vinos.
Menu: Grapefruit Savory Panna Cotta, Ginger Seared Scallops with Local Greens, Ahi Tuna Poke and Bamboo Rice, Mango Lemon Poppy Muffins & Rosewater Chantilly Cream
Chef Aaron Drielinger
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Sold outVisit product page →Saturday, March 30th, 7pm
Pass the bourbon! We’re hosting a spirited class of whiskey infusion and hardy favorites. This class is not for lightweights. Our decadent menu includes classic dishes paired with unexpected and innovative flavors.
Menu: Hickory Smoked Manhattans, butternut squash gnocchi with Bourbon cream sauce, Bourbon & Brown Sugar Glazed Brussels Sprouts with Bacon, Tennessee Whiskey Pork Chops with grilled apples, Whiskey Maple doughnut
Chef Aaron Drielinger
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_cooking-classes _facebook-product-feedVisit product page →Tuesday, April 2nd, 7pm
Join us for an evening of traditional Colombian specialties with Bogota native, Pablo Zitzmann. Given the geographical variety and tropical climate, Colombian cuisine is diverse and rich flavor.
Menu:
Empanadas de Pipian: Peanut Dipping Sauce
Tamarind and Tomato Salad, Melao and Straciatella
Sobrebarriga: Hogao and Papa Chorreada (Brisket with Tomato and Onion Sauce and Potato with cream sauce)
Ajiaco Santafereno, Organic Chicken and Avocado (Traditional Colombian Soup)
Queso con GuayabaChef Pablo Zitzman
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_cooking-classes _facebook-product-feed Only 3 SPACES LEFTVisit product page →Tuesday, April 9th, 7pm
Roll up your sleeves and join us for a night of homemade Italian favorites with Chef Pablo. We’re making classic dishes with a fresh Spring touch.
Menu: Burrata Salad with Gooseberry Compote, Sourdough and Thai Basil, Gnocchi with Spring Pea Puree and Shrimp, Lasagna with Homemade Bolognese, Classic Tiramisu
Chef Pablo Zitzman
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Sold outVisit product page →Friday, April 5th, 7pm
Transport your senses to the land of the Incas. We will be exploring different preparations of ceviches and other Peruvian dishes.
Menu : Coconut Shrimp Ceviche with Pineapple and Sweet Potato Cream; Ceviche de corvina y ají Amarillo; Lomo Saltado; Picarones and Sweet condense milk
Chef Natalia Garcia
