Events

Your air fryer is the perfect cooking vessel for summertime cooking! It cooks anything and everything, and keeps the heat contained in one small unit! This class teaches how versatile an air fryer can be. Come for a delicious summertime lesson is Buttermilk French Fried Onions; Air-Fried healthy Chicken Bites with Honey Dijon; Korean Sweet and savory glazed Beef Meatballs; Panko Shrimp with Lemon Garlic Aioli; Salmon Filets topped with AZ Cowboy Butter, and Caramel Apple Wontons.

Cooking Fish is easy to do with knowledge of the differences between types of Fish and the ways to bring out the best of their natural flavors. Our lesson varies with cooking methods that complement each Fish. Come for a great lesson to learn Spicy Citrus Marinated Fish (Salpicon de Pescado - roasted Fish tossed with a Lime–Orange–Habanero Pico de Gallo and served on crisp Tostadas or warm Tortillas); Salmon Roasted in Butter; slow-cooked Fish with Citrus & Herbs; pan-seared Flounder with Lemon-Caper Sauce; Butter-Poached Shrimp with Dill Mayonnaise; smoky Fish with Tomato, Olives, & Couscous and Coconut poached Fish with Bok Choy.

What a wonderful way to have a party – a menu with a light, delicious assortment of Canapes, paired with a lovely cocktail! With this class we will master the kinds of foods that make people’s eyes light up knowing they will be treated to elegant bite-sized creations with big flavors! Our class will teach you how to layer flavor, create texture and presentation in miniature form. Come for a fun morning of creative cooking to prepare Beef Tenderloin and Horseradish Canapes; Brie and Cranberry Canapes; Crispy Prosciutto and Melon Canapes; Goat Cheese and Fig Canapes with Toasted Walnuts & Honey; Cremini Mushroom Canapes in Thyme Pastry Cups. When we are finished, we will enjoy frothy Grasshoppers and French Martinis.

This dessert class will teach creations where each item is designed to surprise, delight and make people say, “how did you make that?” The drama we create will have unexpected flavor pairings, beautiful presentations and tastes that are incredible. Learn to make desserts that will always impress. Our lesson is Berry Fool (layers of Strawberries and Raspberries folded into tangy Whipped Cream, served parfait-style); Chocolate Hazelnut Tart; Brown Sugar Caramel Souffles; Chocolate Peanut Butter Pie in a jar; Lemon Mousse with fresh Berries; Brandied Cherry Frangipane Tart, and Strawberry Cream Shortbread.

This class is ideal for people who want to move their cooking skills to a new level. It is a transformative pairing because these two skills form the backbone of great everyday cooking. Learning to prepare restaurant quality dishes with the skill of sauté is mastery of temperature control which results in crisp vegetables and beautifully browned proteins. Sauces provide the finishing touch to a meal, giving it identity and a cohesive balance of flavors to make it memorable. Come and master these two skills in one class. Our lesson is Shrimp Sauté with Saffron Cream Sauce; Béarnaise Sauce over Sautéed Fresh Green Beans; Pan Sautéed New York Steak with Sauce Diane; Fresh Vegetable Sauté and Basil Pesto; Sautéed Cod with Lemon-Butter Sauce & Toasted Garlic Bread Crumbs, and Bourbon-Butter Sauce with Sautéed Fresh Mushrooms. Dessert will be Sautéed Cherries & Brandy Sauce Flambé over Homemade Vanilla Bean Ice Cream.

Refreshing, cool, delicious and perfect for lunch. This will be the lovely lunch we will serve to when you come to enjoy this menu of Mediterranean Shrimp and Pasta Salad. It will be served with toasted French Baguette. Dessert will be luscious and cool Tiramisu Mousse.

Plan a fun evening with a group of foodies to be part of creating an amazing three course gourmet meal in a fun energetic environment where each team enjoys the process of cooking a new recipe. When the cooking is done, we will enjoy each course with a sampling of wine. Come for a great evening to prepare Chili-dusted Shrimp amuse with pan-roasted Corn Relish and Chipotle-Lime shredded Napa Cabbage Salad, served with Chardonnay. The entrée is Korean marinated & char cooked New York Steak with fried Shallots; Tempura Green Beans; Spanish-style Rice with Butter toasted Almonds, and crispy julienned Sweet Potatoes, served with Cabernet Sauvignon. Dessert will be Mocha Chip Gelato with freshly Whipped Cream. Priced per Couple.

This specialty class offers far more than just learning how to make pretty little cookies – it teaches precision, patience and the pastry techniques to know how to determine what is needed to make them turn into perfect creations that have the sweetest, most amazing flavors. We will turn mystery into mastery with our lesson teaching Raspberry Macarons with Lemon Curd Buttercream; Chocolate Macarons with toasted Coconut Buttercream; Salted Caramel Praline Macarons; Almond Macarons with Apricot White Chocolate Ganache, and Walnut Fig Macarons.

From the sunny Mediterranean coastline comes a lesson that includes the philosophy, the ingredients and the way Greeks think about food, family and flavor. It goes beyond learning recipes, opening the door to understanding the culture through its food and way of cooking. Enjoy an inspiring and enlightening class. Our lesson is Sautéed Leek Bruschetta with Herbs and Feta on Crostini; Shrimp Saganaki (Shrimp in Flavor Packed Tomato Sauce, Feta & Olives; Keftedes (Greek Meatballs); Savory Greek Chicken Gyros; Greek Cabbage Salad (Lahanosalata) with Homemade Greek Crackers, and Stuffed Grape Leaves in Steamer Basket with Lemony Dipping Sauce. Dessert will be Greek Custard Pie with Phyllo Dough (Galaktouboureko ).

If you enjoy entertaining, this class offers a dream of a themed party with colorful, bold, generous dishes inspired by foods that are familiar and exciting. This subject is more than learning recipes, it offers a backdrop to entertaining that is warm, vibrant, full of abundance and a reflection of your own style. Learn how to give your guests an amazing culinary experience with your signature. Join us for Southwestern Eggs Benedict with Chorizo and Jalapeño Hollandaise; Sweet Potato Biscuits with Sausage Gravy; Baked Tortilla Egg Cups with Goat Cheese and Red Bell Pepper; Cheesy Bacon and Egg Hash (Breakfast Skillet) topped with Pepper Jack Cheese; Margarita Fruit Salad, and Mexican Vanilla French Toast with Mango. We will enjoy this great meal with Banana Rum Brunch Punch.

There are SO many things to enjoy about the flavors of bacon. It is one of the world’s most loved ingredients and as a technique, flavor builder and creative tool in the kitchen, it elevates anything you put in. Come for an immersive bacon experience and learn how to move it from a breakfast dish to giving every part of a meal a WOW factor, one people can’t get enough of! Our lesson will be Creamy Penne Pasta with Bacon & Mushrooms; Potato and Bacon cast iron skillet casserole; warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette; sweet and savory caramelized & crispy Millionaire Bacon; juicy & Beefy Bacon Medallions; Bacon Fat Mayonnaise BLT Bites, and Bourbon & Bacon Cupcakes.

It’s a party and you are invited to Martie’s Mad Martini Happy Hour! Come sip a Cucumber Martini – fresh, refreshing and delicious, crafted by our Mixologist Brian Vogel, owner of the Raven Gastropub. Brian will share tips on how to make this memorable cocktail. Our chef will DEMONSTRATE mini Salmon Cake, served with Cucumber-Yogurt Sauce. Invite your friend(s) to join you for a cool, delicious Happy Hour.