Flavor focused, these classes will teach you about the cooking techniques, regional ingredients, and abundance of culinary diversity of the United States, Mexico, and South America.

You will learn different concepts in grilling, how to prepare seafood, marinades, salads, inspired vegetable dishes, regional cuisines and more.

  • Steamed Mussels, Saffron, Artichokes, Creme Fraiche
  • Rocket-Fennel Salad, Charred Corn, Walnuts, Anchovy Vinaigrette
  • Pan Seared Salmon, Bacon, Morels, Fava, Preserved Lemon
  • Shortcakes with Strawberry, Peach, Blueberries, Cream, Mint
  • Barbecued Whole Shrimp, Jalapeno-Crawfish Cornbread
  • Heirloom Tomato Pie, Kale Black-Eyed Peas Salad
  • Blackened Pork Loin Roulade, Brown Sugar Greens
  • White Chocolate Bread Pudding, Banana Rum Butter Sauce
  • Iceberg Salad, Apple, Radish, Blue Cheese Vinaigrette
  • Corn and Cod Chowder, Local Olive Oil
  • Smoked-Grilled Pork Chop, New Potatoes, Seasonal Mushrooms
  • Rhubarb and Raspberry-Almond Cake, Creme Anglaise
  • Tostada, Halibut Ceviche, Fresno, Cucumber-Avocado
  • Mexican “Chopped” Salad
  • Grilled Chicken Thighs, Tomatillo Sauce, Pickled Jalapeños
  • Warm Mexican Chocolate Torte, Churro Ice Cream
  • Grilled Shrimp, Arepas, Pickled Radish, Avocado
  • Seared Scallops, Charred Corn, Aji-amarillo Salsa
  • Grilled Beef Sirloin, Chimichurri, Yuca Puree
  • Torrejas, Caramelized Bananas, Dulce de Leche Cream
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