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Upcoming Cooking Classes
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Sold outVisit product page →Thursday, September 27 at 7pm
Kicking off the season with a class entirely dedicated to all of our favorite Autumn classics.
Menu: Calabaza Squash Gnocchi with Brown Butter and Sage, Jicama, Red Cabbage, Cilantro Slaw, Roasted Chicken with Roasted Fennel and Cipollini Onion; Maple-Roasted Brussels Sprouts, Pumpkin Mini Bundt Cakes with Cream Cheese Frosting
Chef Aaron Drielinger
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_cooking-classesVisit product page →Saturday, October 6th, 11am
Calling all pumpkin eaters! It's time for a brunch with all of our favorite Fall flavors! We're rolling out a brunch version of one of our favorite classes.
Menu: Bacon-Pumpkin-Pecan Pancakes; Savory Pumpkin Pana Cota, Calabaza Stuffed Porchetta, Spaghetti Squash Hash, Acorn Squash Tartelettes
Chef Aaron Drielinger -
Sold outVisit product page →Thursday, October 11th, 7pm
There are few more satisfying dishes in this world than a bowl of perfectly made pasta. We're lining up all the classic and giving them a little touch of Fall! Join Chef Aaron in the kitchen for a lively evening of cooking up all your Italian favorites!
Menu: Classic Caccio y Peppe, Spaghetti Carbonara, Pumpkin Ricotta Tortellini, Sage Beurre Blanc Passionfruit Tiramisu, Homemade Lemoncello
Chef Aaron Drielinger
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_cooking-classes Only 3 SPACES LEFTVisit product page →Wednesday, October 24th at 7pm
Indulge in the start of Autumn with an absolutely gourmet lineup featuring all the Florida’s seasonal farm to table best combined with a seafood harvest. Slow Foods’ Chef Aaron Dreilinger explores sustainable farming practices in South Florida and focuses on the delicate combination of seaside delights.
Menu: Lobster and Pumpkin Panna Cotta with Crisped Sage, Scallops with Butternut Squash Purée, Citrus Shrimp Ceviche, Dark Chocolate Tangerine Pot du Creme with Carambola Glace, and Ginger Cardamon Brittle
Chef Aaron Dreilinger
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Sold outVisit product page →Saturday, November 3rd, 11am
making a trip down to the Big Easy! Join us for Brunch in Nola with all the quintessential dishes that make N'awlins a supreme culinary capital. This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes. The meal requires a Bloody Mary and a jazz soundtrack to go with it!
Menu: Oyster Po'Boy; Crab Cake Eggs Benedict over homemade Buttermilk Biscuit; Shrimp and Grits; Bread Pudding with Bourbon Sauce; Bloody Mary
Chef Aaron Drielinger
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_cooking-classesVisit product page →Saturday, November 17th, 11:30am
We focusing on classic Lebanese dishes with our resident Lebanese chef, Rafaella Sargi. Master the art and technique behind creating classic Lebanese dishes and bring the vibrant flavors of Lebanon into your kitchen,
Menu: Fattoush, Chich Taouk (Marinated Chicken), Roasted Potatoes with Aioli, Sweet bites of Molasses with Tahini and Halva
Chef Rafaella Sargi
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Sold outVisit product page →Tuesday, November 13th, 7pm
There's a lot of pressure behind Thanksgiving dinner. This is after all the Super Bowl of food holidays, no stress right?? For this special class, Chef Aaron will teach you how to prepare a flawless Thanksgiving feast. Learn foolproof tips and timesaving techniques to help you roast the perfect bird, and amazing sides without a sweat!
Menu: TBD
Chef Aaron Drielinger
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_cooking-classes Only 4 SPACES LEFTVisit product page →Saturday, December 8th, 11:30am
Christmas is in the air ... and that means, it's time for KEBBEH!!!!
Join Chef Rafaella and learn the art and technique behind creating the classic Lebanese Kebbeh.Menu: Baba ghannouj, Baked Kebbeh, Beet Tahini Salad, Khoshaf (Dried Apricot Salad)
Chef Rafaella Sargi
