Dinner 4 Two    NEW!

February- Date Night (Introduction to a Sous Vide)

Learn tips for flavorful tenderizing marinades, the advantages of a Sous Vide advance. February class prepares a lusciously tender Flank Steak. The marinated beef is prepped then finalized at home. Dinner is served with your choice of potato (Roast Sweet Potato, Baked Russets, or "instant" Twice Baked Potato casserole), and a Lettuce Wedge Salad with choice of class prepared dressings, followed by a Chocolate Tartlets. 

Please bring the following to class: A chef’s knife and cutting board. PLUS For those preparing the Potato Casserole: a “medium to large” pot for use with classroom hot plate & an oven safe casserole dish. 

We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.

March- Celebrate the Irish

Your choice of Irish beef or hearty veal stew prepared in your Instant Pot, Slow Cooker or baked in Dutch Oven.  The rich gravy accompanies the tender beef (or veal) with vegetables of choice. Stew is transported in the appliance of choice. The meal is complemented by a Pickled Apple-Onion Slaw and finalized with No Bake Chocolate Cranberry Cookie. 
Please bring to class: Instant Pot or Dutch Oven or Slow Cooker. If no sauté function on pot/cooker, you will need a 12" Skillet for sauté with classroom hot plate. Tools for the cutting (knives/cutting board) and stirring while cooking. Bowl/Container with lid that is large enough to pickle the slaw.

We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.

April - Tropic Flavors

Your choice of marinated Chicken or Pork Tenderloin kebabs paired with a luscious pineapple coconut baked rice. Prepared Kebabs, Pineapple Rice, Clafoutis are baked at home. (Kebabs may be cooked in air fryer, oven, or grilled.) A Cucumber Salad and rich Berry Clafoutis (versatile French berry custard) are prepped for the final meal. 
Please bring to class: Oven safe baking dish for pineapple rice. Tools for the cutting (knives/cutting board) and stirring. Bowl/container with lid that is large enough to prepare and transport salad. Transportation containers for kebobs. (Individual Clafoutis baking dishes are provided).

We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.

May - Mediterranean Influences 

Your choice of chicken, pork or shrimp sheet pan meals. Roasted vegetables paired with protein of choice to be baked at home. Meal is accompanied with a bowl of fresh berries. Learning includes discussion of spatchcock a chicken for roasting or grilling as well as introduction to use of Tagine for Mediterranean Stews. 
Please bring to class: Oven safe sheet pan (jelly roll style cookie sheet or a comparable foil sheet pan supported by a standard cookie sheet). Tools for the cutting (knives & cutting board) and stirring while cooking. Airtight bowl with lid that is large enough for salad. If protein choice is shrimp, a second airtight container is recommended. Transportation containers for kebobs and baking Clafoutis baking dishes are provided.

We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.

June - Elsa's Pancit 

A family friend's twist on a traditional Filipino dish of rice vermicelli tossed with veggies, chicken, shrimp, and char sui (BBQ pork). We complement with a Watermelon Salad and Brazilian Limeade with Coconut Milk. The meal is sweet and savory. Char sui preparation technique/recipe accompany class materials.
Please bring to class: Large pot, Dutch oven or deep skillet for use with classroom hot plate to prepare and transport the main course. Tools for the cutting (knives & cutting board) and stirring while cooking. Airtight bowl with lid that is large enough for salad. 

We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.