The Biltmore Culinary Academy Private Classes

Private cooking classes are a wonderful and dynamic alternative to a restaurant dinner.

Private Cooking Classes

A wonderful and dynamic alternative to a restaurant dinner, this recreational cooking class is taught by the Biltmore’s highly acclaimed chefs, ensuring that your meal is perfect from beginning to end. A private Culinary Cooking Party Class requires a minimum of one participant (maximum 10 participants). Private class bookings need to be made at least one week in advance. A self-service open bar of beer and wine is offered and charged on consumption.

Cost

1-2 students $500 per class

3-4 students $700 per class

5-6 students $900 per class

$110 extra per student. Maximum of 10 students. We also offer customized menus for private classes for an extra charge of $150.

*There is a 22% gratuity charge at the end of the event

Sample Private Cooking Class Menus

ITALIAN VEGETARIAN MEAL


Farro salad
Eggplant parmigiana
Spinach soufflé with Parmiggiano Fondue
Risotto with Porcini mushroom
Pumpkin tortelloni in fresh heirloom tomato and basil sauce

ITALIAN MENU


Spinach Soufflé
Filet of beef with broccolini
Mushroom Risotto
Molten Chocolate Cake

HORS D’OEUVRES & SMALL PLATES


Spiced Nuts
Bacon wrapped dates stuffed with blue cheese
Carrot Ginger Shooters (this is a soup served in a shot glass)
Seared Beef Strips over Mushroom Ceviche
Tuna Tartar
Mini Crab Cakes over Curry Cream

SIMPLY MEXICAN


Fish tacos
Shredded cabbage & radish slaw
Carrot Ginger Shooters (this is a soup served in a shot glass)
Tortilla soup
Chile glazed pork chop

SUSHI ROLLING


Kani Su- Japanese Cucumber and crab roll
California roll
Tuna Sashimi
Spring Rolls- Grilled vegetables in rice paper roll with ginger dressing

A TASTE OF FRENCH FINE DINING


Appetizer
Chilled Blue Crab Salad with English Cucumber, French Curry Dressing and Grapefruit
Hot Appetizer
Shrimp Bisque with Tarragon Crème Fraiche and Garlic Croutons
Entrée
Pan Roasted Branzino with Tomato-Fennel Coulis and Citrus Salad or Roasted Rack of Lamb with Herbed Fingerling Potatoes and Butter Glazed Vegetables
Dessert
Dark Chocolate Soufflé with Vanilla Ice Cream

TASTE OF ITALY

*These menus are only taught by Chef Beppe Chef le cuisine from the Fontana Restaurant at 6-10 people per class.

Appetizer


Eggplant parmigiana
Calamari stuffed with spinach & shrimp
Roasted pork belly “Rome” style
Spinach soufflé, quail egg, Parmigiano Reggiano sauce

Pasta


Squid ink Lobster Ravioli in creamy vodka sauce
Fresh fettuccine in Bolognese sauce
Cannelloni ricotta and spinach with creamy béchamel & Parmigiano Reggiano
Gnocchi with Ligurian pesto, potato & French beans

Main Course


Italian Seafood soup (caciucco)
Braised veal shank with Milanese risotto
Roasted Branzino with Sea salt crust

ASIAN BUFFET


Saigon beef lettuce wraps
Chicken Satay skewers with peanut sauce
Spring rolls with a sweet and sour dipping sauce
Vietnamese summer rolls
Thai donuts

SOUTH FLORIDA FLAVORS


Chile lime crusted shrimp on coconut polenta
Mango glazed pork tenderloin
Vanilla rum sweet plantain mash
Tres leches Boston cream pie

TECHNIQUES 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

Contact Biltmore Culinary Academy

Phone: (305) 913-3131

Email: CulinaryAcademy@BiltmoreHotel.com