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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

      April 2017 Schedule

      EUROPEAN CLASSIC DESSERT
      JULY 29 | $114

      Join us and learn alongside of our French Pastry Chef Olivier Rodriguez. The most popular French dessert items are here at your fingertips!  The elegant and tasty desserts you think of when you think of France. Learn the secrets of the flaky, light, buttery Le Napoleon, A French classic, a soft pillow of meringue floating on a pool of vanilla custard, Floating islands and one of the many tasty dishes originating from the Alsace region The Alsatian apple Tart, fresh apples combined with a vanilla-flavored cream in a shortbread-like crust to create a wonderful dessert which works every time. 

      Time: 10:00AM-1:00PM
      Chef: Olivier Rodrigues

      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. ** Make sure you return your registration form ASAP to secure your spot ** For more information call by phone please call (305) 913-3131.

      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. ** Make sure you return your registration form ASAP to secure your spot ** For more information call by phone please call (305) 913-3131.

 

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