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You are here » HomeCulinary AcademyAdult Programs → Current Schedule

Adult BCA Programs - Current Schedule

Classes are open to the public and are $114/person. *Prices for scheduled classes are all inclusive.
  • Schedule
  • Schedule

      May 2017 Schedule

      THE AGAVE SPIRIT OF MEXICO
      MAY 2 | $65

      Looking for more than just margaritas when it comes to a tequila cocktail? Join us for a hybrid workshop where we will explore all angles of this amazing spirit. We’ll taste through several different styles of tequila, discussing their flavor profiles and production techniques. We’ll also talk about the history of this agave spirit and the stories behind the people who make it. After getting well acquainted, we’ll jump into some hands-on cocktail making. You’ll learn how to enhance the natural flavors of tequila alongside other premium ingredients. By the end of the class, you’ll know your way around a well-balanced, delicious tequila cocktail that will leave you raising your glass and saying, “Salud!”

      Time: 6:30PM – 8:30PM
      Chef: Sommelier Jose Garcia

      FRENCH PASTRY (MACARONS AND CHAMPAGNE!)

      French Pastry:- Menu

      Chocolate macaroon

      Guava and cream cheese macaroon

      Raspberry macaroon


      MAY 3 | $95

      Forget flowers and chocolates…. Make this Mother’s Day even more memorable and learn how to make gorgeous, delectable French macarons, a culinary world favorite, paired with Champagne. Learn professional pastry techniques and many recipes for various flavors and fillings with perfect textures.

      Time: 4:30PM-6:30PM
      Chef: Chef Olivier

      CULINARY BOOT CAMP I
      BOOTCAMP I- MAY 5, 6 & 7 | $450

      The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp (Camp 1) is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp (Camp 2) builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques.

      Time: MAY 5 6:00 PM – 10:00 PM & MAY 6, 7 10AM -2PM
      Chef: Janette Ozga

      MOMMY AND ME
      MAY 11 | $114 per couple (parent and child.)

      With a little help from Mom or Dad, this hands-on cooking class will give your budding chef a great start in the kitchen.  Let us help point your kids in the right direction by teaching them about the benefits of eating well while exploring kitchen tools, tips and safety.  Our Executive Chef will provide a hands-on experience for inspiring kids to appreciate food, build lifelong cooking skills, and to learn about the value of good nutrition.

      Time: 6:30PM-8:30PM
      Chef: TBA

      Latin Favorites
      MAY 16| $114

      Learn about the authentic flavors and ingredients that make Latin food uniquely delicious. Our Chef will walk you through techniques for perfectly searing steak and creating classic chimichurri sauce. You’ll love working alongside other couples as you practice making traditional pupusas with all the trimmings. Plus, we’ll finish on a sweet note with the quintessential Latin dessert: tres leche. Join us and discover your passion for recreating this spicy, flavorful cuisine at home.

      Time: 6:30PM – 9:30PM
      Chef: Michael Flores

      Tapas and Sangria
      MAY 18 | $114

      Nothing is more refreshing than sangria. Spain’s popular fruit-infused punch pairs perfectly with tapas. Learn how to make a variety of different dishes and take a journey into the world of Spanish cuisine.

      Time: 6:30 – 9:30 PM
      Chef: Michael Flores

      Vegan Class
      MAY 23 | $114

      In this class you will learn how to make incredibly delicious and comforting dishes with spring produce and grains that result in delicious meals without meat. Join us as we create an entire menu bursting with great flavors in this hands-on class and discover how satisfying and sophisticated cooking vegetarian can be for everyone.

      Time: 6:30PM-9:30PM
      Chef: Mike Vitetta

      Gourmet Meals in 30 Minutes
      MAY 25 | $114

      This class focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that save precious minutes at mealtime without sacrificing flavor. Forget takeout—get ready to cook at home!

      Time: 6:30PM-9:30PM
      Chef: TBA

      ITALIAN COOKING WITH CHEF BEPPE

      Cooking class menu for May

      Souffle di spinaci e gamberi (Spinach & shrimp soufflé over a bisque di Gambero rosso di Sicilia)

      Carpaccio di carne (Handmade pounded Filet mignon Carpaccio, shaved truffle pecorino fresco, wild arugula, julienne oyster mushroom and chestnuts honey mustard dressing)

      Fiori di zucca fritti (zucchini flower stuffed with ricotta cheese in fresh tomato sauce

      Risotto Porcini e stracciatella (Risotto Carnaroli with Porcini Mushroom and stracciatella Cheese garnish with crunchy Pancetta)

      Costine di agnello ripiene (Wood oven roasted Fontina stuffed boneless Australian Lamb ribeye with crunchy baby artichokes & mint cream)


      MAY 30 | $114

      Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth), from fresh pastas to crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease.   

      Time: 6:30PM – 9:30PM
      Chef: Beppe Galazzi

      **View Cooking Class Registration Form (PDF)**

      *Classes are open to the public and are $114/person. *Prices for scheduled classes are all inclusive. For more information or to register for a class by phone please call (305) 445-1926.

      April 2017 Schedule

      CULINARY BOOT CAMP I
      BOOTCAMP I- APRIL 7, 8 & 9 | $450

      The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques.

      Time: APRIL 7 6:00 PM – 10:00 PM & APRIL 8, 9 10AM -2PM
      Chef: Janette Ozga

      ITALIAN COOKING WITH CHEF BEPPE

      Italian regional night:- Menu

      Ravioli stuffed with roasted pumpkin in Bolognese meat sauce

      Braised short ribs with rustic rosemary and garlic mashed

      Spinach stuffed calamari in fresh tomato sauce


      APRIL 11 | $114

      Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth), from fresh pastas to crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease.  

      Time: 6:30PM – 9:30PM
      Chef: Chef Beppe Galazzi

      HEALTHY COOKING

      Healthy cooking:- Menu

      Black bean farro cake with Roasted Red Pepper Coconut Puree

      Parchment Baked Orange Ginger Wild Salmon

      Gazpacho

      Strawberries with Chocolate Balsamic Avocado Pudding


      APRIL 13 | $114

      Begin the New Year by cooking smart and eating well. Our Executive Chef, David Hackett, will show you how to prepare healthful cuisines and how to use superfoods in simple recipes that pack large doses of antioxidants, polyphenols, vitamins, and minerals. A healthy diet incorporating a variety of superfoods will help you maintain your weight, fight disease and live longer. 

      Time: 6:30PM-9:30PM
      Chef: David Hackett

      WINE AND CHEESE
      APRIL 18 | $85

      Are you tired of feeling intimidated by wine? Just want to enjoy the stuff? Biltmore’s very own Sommelier, Jose Garcia, will give you the skills and knowledge needed to order fabulous wines at your favorite restaurants, select reasonably priced quality wines from retail stores, and appreciate the subtle nuances that make great wines great. As a bonus, our Palme d’Or Maitre D’, Patrick Calvarese, will teach you about various types of cheese, the basic principles for evaluating premium cheeses, and the accompaniments that pair best with them.

      Time: 6:30PM-8:30PM
      Chef: Jose Garcia & Patrick Calvarese

      DATE NIGHT

      Date Night menu:

      Arugula, Pear & date Salad with White balsamic Glaze

      Seafood Cioppino

      Seared Beef filet with mushroom burgundy pan jus, broccolini and baby carrots

      Truffle mashed potatoes

      Dessert chef choice


      APRIL 21 | $114

      Looking for a great romantic dinner recipe or menu idea? Things heat up fast as you learn hot new cooking tips, aphrodisiac ingredients and a great dinner recipe to sweep that special someone off their feet. Under the guidance of our Executive Chef, David Hackett, work side-by-side with your special someone, then sit down together to enjoy an amazing dinner. Or, come by yourself to learn how to re-create the perfect, romantic dinner at home for the one you love.

      Time: 6:30 – 9:30 PM
      Chef: Michael Vitetta

      ASIAN STREET FOOD

      Asian Street menu:

      Tofu Banh Mi Sliders

      Chicken Yakitori

      Pad Thai Spring Rolls

      Malaysian Pork Tamale

      Vietnamese Summer Rolls


      APRIL 25 | $114

      From Bangkok’s Floating Market to the street stalls of Shanghai, skillful street food vendors practice their ancient culinary traditions from dawn to dusk. In this part of the world the term “street food” (or “hawker food,” as it’s referred to in Malaysia and Singapore) describes a repertoire of dishes prepared by experienced specialists, dishes rarely duplicated successfully in restaurant kitchens. Because the cook solely prepares the same dish night after night, they master it well. Considered to be high art, street food is the most explosively flavorful fare in all of Asia. After taking this class, you’ll be able to reproduce uniquely delicious salads, skewers, noodles and dumplings in your own home.

      Time: 6:30PM-9:30PM
      Chef: Mike Vitetta

      ITALIAN COOKING WITH CHEF BEPPE

      Italian regional night:- Menu

      Ravioli stuffed with roasted pumpkin in Bolognese meat sauce

      Braised short ribs with rustic rosemary and garlic mashed

      Spinach stuffed calamari in fresh tomato sauce


      APRIL 27 | $114 [ SOLD OUT]

      Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth), from fresh pastas to crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease.  

      Time: 6:30PM – 9:30PM
      Chef: Chef Beppe Galazzi

      **View Cooking Class Registration Form (PDF)**

      Classes are open to the public and are $114/person. *Prices for scheduled classes are all inclusive. For more information or to register for a class by phone please call (305) 445-1926.

      April 2017 Schedule

      CULINARY BOOT CAMP I
      BOOTCAMP I- APRIL 7, 8 & 9 | $450

      The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques.

      Time: APRIL 7 6:00 PM – 10:00 PM & APRIL 8, 9 10AM -2PM
      Chef: Janette Ozga

      ITALIAN COOKING WITH CHEF BEPPE

      Italian regional night:- Menu

      Ravioli stuffed with roasted pumpkin in Bolognese meat sauce

      Braised short ribs with rustic rosemary and garlic mashed

      Spinach stuffed calamari in fresh tomato sauce


      APRIL 11 | $114

      Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth), from fresh pastas to crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease.  

      Time: 6:30PM – 9:30PM
      Chef: Chef Beppe Galazzi

      HEALTHY COOKING

      Healthy cooking:- Menu

      Black bean farro cake with Roasted Red Pepper Coconut Puree

      Parchment Baked Orange Ginger Wild Salmon

      Gazpacho

      Strawberries with Chocolate Balsamic Avocado Pudding


      APRIL 13 | $114

      Begin the New Year by cooking smart and eating well. Our Executive Chef, David Hackett, will show you how to prepare healthful cuisines and how to use superfoods in simple recipes that pack large doses of antioxidants, polyphenols, vitamins, and minerals. A healthy diet incorporating a variety of superfoods will help you maintain your weight, fight disease and live longer. 

      Time: 6:30PM-9:30PM
      Chef: David Hackett

      DATE NIGHT

      Date Night menu:

      Arugula, Pear & date Salad with White balsamic Glaze

      Seafood Cioppino

      Seared Beef filet with mushroom burgundy pan jus, broccolini and baby carrots

      Truffle mashed potatoes

      Dessert chef choice


      APRIL 21 | $114

      Looking for a great romantic dinner recipe or menu idea? Things heat up fast as you learn hot new cooking tips, aphrodisiac ingredients and a great dinner recipe to sweep that special someone off their feet. Under the guidance of our Executive Chef, David Hackett, work side-by-side with your special someone, then sit down together to enjoy an amazing dinner. Or, come by yourself to learn how to re-create the perfect, romantic dinner at home for the one you love.

      Time: 6:30 – 9:30 PM
      Chef: Michael Vitetta

      ASIAN STREET FOOD

      Asian Street menu:

      Tofu Banh Mi Sliders

      Chicken Yakitori

      Pad Thai Spring Rolls

      Malaysian Pork Tamale

      Vietnamese Summer Rolls


      APRIL 25 | $114

      From Bangkok’s Floating Market to the street stalls of Shanghai, skillful street food vendors practice their ancient culinary traditions from dawn to dusk. In this part of the world the term “street food” (or “hawker food,” as it’s referred to in Malaysia and Singapore) describes a repertoire of dishes prepared by experienced specialists, dishes rarely duplicated successfully in restaurant kitchens. Because the cook solely prepares the same dish night after night, they master it well. Considered to be high art, street food is the most explosively flavorful fare in all of Asia. After taking this class, you’ll be able to reproduce uniquely delicious salads, skewers, noodles and dumplings in your own home.

      Time: 6:30PM-9:30PM
      Chef: Mike Vitetta

      ITALIAN COOKING WITH CHEF BEPPE

      Italian regional night:- Menu

      Ravioli stuffed with roasted pumpkin in Bolognese meat sauce

      Braised short ribs with rustic rosemary and garlic mashed

      Spinach stuffed calamari in fresh tomato sauce


      APRIL 27 ** SOLD OUT **

      Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth), from fresh pastas to crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease.  

      Time: 6:30PM – 9:30PM
      Chef: Chef Beppe Galazzi

      **View Cooking Class Registration Form (PDF)**

      Classes are open to the public and are $114/person. *Prices for scheduled classes are all inclusive. For more information or to register for a class by phone please call (305) 445-1926.

 

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