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Signature Desserts
- Exotic panacotta with fruit cup and macadamia cookie
- Banana foster crepe served with vanilla ice cream
- Tropical chocolate fondue with coconut macaroon
Baking Course (3 Classes)
Don't feel intimidated by the cake craze. You too can make your own decadent creation! In this 3 session course, students will learn to make a variety of delicious cakes, from basic cakes and it's variation, fillings, sauces to different icings, frostings and decorating techniques.
Session I
Basic cake-making techniques
• Genoise cake
• Pound cake
• Carrot cake
• Yellow Vanilla cake and variations
• Chocolate cake and variations
Cake fillings
• Pastry cream
• Chantilly cream
• Chocolate cream
• Simple syrup and variations |
Session II
Icings and frostings
• Classic buttercream & variations
• Chocolate fudge icing
• Cream cheese frosting
• Italian meringue
• Swiss meringue buttercream
• Chocolate ganache
Basic piping skills |
Session III
Basic cake decoration utilizing Fondant techniques
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Italian Dinner Party
- Risotto primavera
- Montasio Frico with potato and crab filling
- Campanelle with fresh artichoke, cherry tomatoes, mozzarella and ricotta cheese, farfalle with spicy garlic shrimp and baby tomatoes.
Asian Buffet
- Saigon beef lettuce wraps
- Chicken Satay skewers with peanut sauce
- Spring rolls with sweet and sour sauce dipping sauce
- Vietnamese summer rolls
- Banana tempura with vanilla ice-cream and caramel sauce.
Steak House Favorites
- Shrimp Cocktail
- Jumbo Lump Crab cakes
- Creamed spinach
- Hash brown potatoes
- Truffle Mac & cheese
- Proper cooking of 3 cuts of beef
Grilling Favorites
- Arugula Salad Bowl with Fire Roasted Peppers, Onions, Corn, Pecans and 3, Creamy Parmesan & Garlic Dressing
- Grilled Blue Cheese Stuffed Burgers
- Italian Dressing Chicken on the Grill
- Rosemary Shrimp & Scallop Skewers
- Grilled Pineapple with Cream Cheese / Marshmallow Dipping Sauce
Working with Chocolate
- Chocolate fondant
- Chocolate pot de creme
- Chocolate vanilla floating island
- Chocolate tuile
European Classics
- Alsatian Apple Tart
- Floating Islands
- Napoleon
Tapas and Paellas
- Gambas al ajillo
- Patatas Bravas
- Pan catalan con Jamon Serrano
- Datiles con Tocino
- Paella a la Valenciana
Simply Mexican
- Tortilla Soup
- Fish Tacos
- Fresh Tomatillo Sauce
- Chile smothered Shrimp
- Jicama Salad
Peruvian Classics
- Ceviche
- Causa Peruana - Potato Crab Terrine, Anticuchos de carne - Beef Skewers
- Papas a la Huancaina - Potatoes in Huancaina Sauce
- Suspiro de Limeña - Merengue floating in custards.
Modern Techniques
- This class will cover newer techniques in the kitchen.
- Blending the science of cooking and technology to attain higher cuisine.
The following modern techniques will be reviewed:
- Sous vide and low temperature cooking
- Liquid nitrogen
- Hydrocolloids
- iSi whippers
New American
- Oysters in gele, Watercress, pears, goat cheese
- Beer can Chicken
- Braised kale
- Creamed Farro
- Cheese cake parfait
Technique of Healthy Cooking
- Steamed Ginger Cod with crunchy Jicama
- Chicken Stuffed with Asparagus and Tomato
- Warm Wheat Berry and Quinoa Salad
- Salad of Seasonal Vegetables with Fresh Tomatillo and Avocado Sauce
Do Ahead Dinner Party
- Hors D: Crispy Kate
- Appetizer: Tuna Carpaccio with Lemon and Capers
- Main: Braised Flank Steak in Red Wine
- Side: Corn Soufflé
- Dessert: Chocolate Pudding Mousse with Espresso Cream
Dinner Party: Z-A
- Seared scallops with carrots and leeks
- Braised short ribs
- Truffle mashed potatoes
- Easy chocolate fondue
Seafood Cookout
- Bacon wrapped Scallops with Corn Salsa
- Grilled Clams and Chorizo with Crusty Bread
- Grilled Prawns with Garlicky Cuban Mojo
- Charred Rosemary Potatoes
Mexican Frontera
- Guacamole 2 ways: traditional & chipotle
- Chipotle rubbed skirt steak tacos
- Citrus and oregano marinated split chicken
- Fresh radish and cucumber salad
- Charred green onions
- Mexican crema
- Fresh tomatillo sauce
Italian Table
- Fontina and wild mushroom spedino
- ricotta gnocchi with pesto, prosciutto and tomatoes
- Pork milanese with tri-color salad and orange vinaigrette
- Sesame cannoli with orange mascarpone mousse and balsamic marinated berries
Food from Greece
- Dolmas - Stuffed grape leaves
- Baba Ghannouj - Eggplant & Tahini puree
- Tomato Fritters
- Faki Soupa - Lentil Soup
- Psari Plaki- Baked Fish
- Keftethes- Fried meat Patties or Moussaka – Meat and Artichoke Pie
- Salata Therini - Summer Salad
- Bulgar Pilavi- Bulghur Pilaf
Latin American
- Arepitas de yuca - Yuca fritters, Dominican Republic
- Cachapas - Sweet corn arepas, Venezuela
- Tajada de platano maduro con queso - Sweet plantain roll with cheese, Colombia
- Arroz con Pollo - Rice with Chicken, Cuba, Dom. Rep. Puerto Rico
- Lomo Saltado - Sauteed beef, Peru
- Suspiro a la limena, Peru
Morocco & Portugal
- Seksu - Couscous
- Lamb Kebabs
- Braised Okra with tomatoes
- Chickpea and eggplant stew
- Galinha fritada (Fried Chicken)
- Frango de churrasco - Barbecued piri-piri chicken
Mother’s day Brunch
- Strawberry mimosas
- Mini ham & cheese quiches
- Arugula, pear & fig salad
- Potato and zucchini pancakes
- Baked salmon with mango salsa
- 5 bean salad
- Triffle surprise
Healthy Cooking
- White Gazpacho with cucumbers, graphes, almond and mint
- Wheat germ crusted tuna with hearts of palm, Thai coconut noodles, mango, watercress and mango vanilla vinaigrette
- Dried fruit strudel with Key Lime, yogurt Panna Cotta and raspberry coulis
Autumn Beer and Food Pairings
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As the nights cool and the leaves fall from the tress our thoughts turn to rich and flavorful beers and food. Join us to learn about the autumn beers; preparing the hearty foods that go with them and enjoy a few along the way. Learn about beer and food pairings and get ideas for your own tasting or pairing.
The class is 3 hours in duration and includes instruction and preparation of the various dishes in the pairing. The class will start by introducing the beers and the dish that goes with each. Preparation and cooking of the dishes is next followed by enjoying what we have created with the appropriate beers.
Gastropod Favorites
- Arepa
- Stupid slaw
- Lamb-fennel sausage with goat cheese and harissa
- Red curry duck tacos
- S'mores
Romantic Dinner for Two
- Appetizer: Cheese hearts
- Main course: Beef tenderloin with gorgonzola butter
- Crispy polenta with roasted vegetables
- Shrimp risotto
- Dessert: Mini-chocolate molten cakes
Disney Themed Fondant Cupcakes
This hands-on class provides the student with “beginning to end” instruction on how to cut, shape, frost, cover in
fondant and completely decorate disney themed cupcakes. Students will be instructed on how we
complete the task of providing our clients with the most beautiful and creative cupcakes possible. Students will
have the opportunity to work with “real cake”, props, cutters, buttercream, fondant, shaping the disney characters
and other techniques and equipment we use to complete the necessary work.
Two Day Gift Box Course
This hands-on class provides the student with “beginning to end” instruction on how to cut, level, shape, frost, cover
in fondant and completely decorate a gift box shape cake.
At the end of the class, students will take with them their completed cake to show their family and friends.
The class will begin with the students being provided with a cake in a pan and a knife. Students will be instructed
on how we complete the task of providing our clients with the most beautiful and creative cake possible. Students
will have the opportunity to work with “real cake”, props, cutters, buttercream, fondant, and other techniques and
equipment we use to complete the necessary work.
