Linda Martin Class Schedule

Mardi-Gras is fast approaching so we want to have our party in time to be ready for Fat Tuesday and of course your own celebration at home. We will cook all the great foods which come with this celebration! Come join in this party to learn and enjoy Flame Cooked Shrimp Remoulade over cool Iceberg Lettuce; Cajun Crab Etouffee; New Orleans style Shrimp & Grits; Chicken & Andouille Sausage Jambalaya; Creole style Okra with Bacon, fresh Tomato, & Rice, and French Quarter Beignets with Whiskey Sauce & Rum-Chocolate Sauce. Dessert will be Bananas Foster Flambé with Bourbon-Praline Sauce & Homemade Vanilla Ice Cream.

Have you ever thought that you would like to share a fun cooking class experience with your partner? Here is your chance to do just that! This lesson teaches a three-course meal, and each couple chooses the recipe they want to work on. As the meal comes together, the group will sit and enjoy each course with a sampling of wine. Join us! Our lesson is Amuse of Fried Green Tomato with Buttermilk-Peppercorn Sauce, and Tomato & Vodka Soup Shots with Arugula Pesto, paired with Sauvignon Blanc. The entrée is Oven Roasted Pork Tenderloin with Fig & Port Reduction Sauce; Pan Seared Fresh Broccolini with Toasted Garlic; Ginger-Lime Cast Iron Cooked Carrots, and Cacio E Pepe (Angel Hair Pasta with cracked Black Pepper & Pecorino Romano Cheese), served with Merlot. Dessert will be Dark Chocolate-Rum Pots de Crème with Freshly Whipped Cream.

Sauces add lots of depth to the flavors of the dishes you cook. They are surprisingly easy to make and can enhance almost any dish. Our lesson teaches classic and contemporary Sauces with the dishes that are best complimented by them. Come for a great lesson of Seared Sea Scallops with Hoisin-Ginger Sauce and Sundried Tomato Vinaigrette over roasted fresh Vegetables, Cast Iron Cooked New York Steak with Blender Béarnaise; Martini-Butter Sauce on Salt & Pepper Roasted Salmon; fresh Tomato-Vodka Sauce with Linguine, and Buttermilk-Peppercorn Sauce over Fried Green Tomatoes. Dessert will be Cinnamon & Sugar freshly made Doughnut Bites with Dark Chocolate & Whiskey Hard Sauce.

It could be date night at your house! Come for a fun and delicious lesson and be part of a group of couples preparing a three-course gourmet meal. Our menu is served with a sampling of wines. Please can join us for Grilled Clams Casino Amuse (Garlic, Parsley & Bacon) and Romaine Salad with Goat Cheese, Spiced Pecans, & Honey-Lime Dressing, served with Chardonnay. The entrée is Flame Cooked Rib Eye Steak with Molasses BBQ Sauce; Kimchi Fried Rice; Char Cooked Sweet Potatoes with Paprika & Cumin Spiced Oil, and Steak House Spinach Gratin, served with Cabernet Sauvignon. Dessert will be Very Chocolate Cake with Chocolate Buttercream & Shaved Chocolate.

A French Bistro is loved and revered for its’ warmth, casual dining atmosphere and passion for serving excellent food prepared simply. With that combination, it is no wonder they are found dotting the landscape of the city, making diners happy by feeding them foods uniquely satisfying. Come for an enchanting Bistro experience & learn to create these foods for yourself! Our menu is Croque Monsieur Appetizer with Béchamel Sauce; Butter Lettuce & Sautéed Apple Salad with Toasted Almonds & Brie Croutons; Sautéed Fillet of Sole Meuniere with Brown Butter-Caper Sauce; Pan Seared Steak au Poivre with Red Wine Sauce; Slow Simmered Ratatouille, and fresh baked French Rolls with Herb Butter. Dessert will be Dried Cherry & Apple Galettes with Homemade Caramel Sauce.

You and your partner deserve to have a great date night! Why not make it this evening? You will be part of a group of couples preparing a three-course gourmet meal which will be enjoyed with a sampling of wines! Come have fun with your partner and be part of preparing Fried Plantain Amuse with Sour Orange, Cumin, & Garlic Sauce and Mixed Greens Salad with Bacon-Balsamic Dressing, served with Chardonnay. Our entrée is Tilapia Vera Cruz (roasted Tilapia with fresh Tomatoes, White Wine, Capers, Olives, & Chiles); Flash Fried Sweet Potatoes with fresh Herbs; Charred Zucchini with Basil Oil and Toasted Garlic Couscous. Dessert will be Individual Goat Cheese, Honey, & Pistachio Cheesecakes with Tequila-Lime Syrup.

Some of the most important tools in a kitchen are the knives you own. This class offers a unique hands-on experience teaching how to easily use a chef’s knife and pairing knife. Each participant will receive an array of Vegetables and Fruits which the instructor will use to lead through learning to slice, dice, and julienne. We will learn how to maintain knives at home; about different types of knives & when to use them; how to use a steel and care for a knife properly. We will prepare a meal from the knife cuts including Carrot Soup with Maple Crème Fraiche; Stir Fry Chicken with Vegetables in Spicy Garlic Sauce; Lemon & fresh Rosemary Roasted Potatoes; Fresh Fruit & Mint Salad, and Sautéed Cinnamon Apples over Homemade Vanilla Ice Cream.

It is Date Night! Invite your partner to join you for an evening of cooking with a group of couples. You will take part in creating a three-course gourmet dinner. Our lesson will be enjoyed with a sampling of wines. Come for Salt & Pepper Grilled Shrimp with Serrano Ham Amuse and Crab Bisque with Fennel, Fresh Tomato, Saffron, & Brandy, served with Pinot Grigio. The entrée is Grill Cooked New York Steak with fresh Herb-Garlic Oil; Petite Baked Potatoes with Crème Fraiche & Chives; Charred Fresh Asparagus with Red Wine Braised Cipollini Onions, and Sautéed Vegetables with Sundried Tomato Vinaigrette, served with Cabernet Sauvignon. Dessert will be warm Cinnamon-Apple Crisp with Homemade Vanilla Bean Ice Cream.

We are spanning the globe on a culinary search for the best and most favorite dishes enjoyed around the world! From Paris to Japan and China to India, in this class you will gain an understanding of locally produced foods, flavorings and methods of preparation. Have fun and expand your culinary knowledge with this menu of Parisian Pan Seared Steak au Poivre; Japanese Kimchi Udon Noodle Stir Fry; Chinese General Tso’s Chicken; East Indian Homemade Garlic Naan; Korean Style Grilled Beef Short Ribs with Asian Pears; Vietnamese Street Tacos with Pickled Cucumber-Carrot Relish, and Italian Mocha-Chip Gelato with Freshly Whipped Cream.

Here is a class you and your partner can enjoy together! Come as a team and be part of creating this delicious three course meal. Each couple will choose their dish to make. We will enjoy it all with a sampling of wine! Come for a very fun evening to prepare Oven Roasted Crab Cake Amuse with Lemon-Caper Aioli, and Grilled Caesar with freshly made Rosemary Croutons, served with Chardonnay. The entrée is Balsamic & Rosemary Marinated & Grill Cooked Chicken with Rich Mole Sauce; Mushroom, Spinach, & Goat Cheese Enchiladas with Red Sauce; Julienned Carrots, Zucchini, & Yellow Squash with Olive Oil, Garlic, & Fresh Herbs; and Cumin Roasted Fresh Cauliflower, served with Pinot Noir. Dessert will be Rustic Peach Tart with Toasted Almonds & Ancho-Chocolate Sauce.

With spring nearly here, we move to foods that are fresh and light. Come for a great lesson to discover how to make these flavorful recipes for yourself. Our menu is Prosciutto wrapped Shrimp with Chive Butter Appetizer; Shaved Zucchini & Yellow Squash; Salad with Toasted Pine Nuts & Lemon-Olive Oil Vinaigrette; Fresh Herb Pesto over Cedar Plank Grilled Salmon; Green Onion & Parmesan Orzo Pilaf; Butter Sautéed Green Beans, Carrots, & Roasted Garlic; Flash Fried Sweet Potatoes with fresh Herbs, and dessert of Homemade Lemon Pound Cake on the Grill with Vanilla Bean Ice Cream & Fresh Raspberry Sauce.

This class for couples introduces a three-course meal prepared by a team of partners. Each course is served with a wine to complement the menu. Invite your partner to come with you to learn these amazing dishes. Our lesson is Chili Dusted Shrimp with fresh Corn, Avocado, & Ginger Salsa Amuse, and Shaved Zucchini & Yellow Squash Salad with Toasted Pine Nuts & Lemon-Olive Oil Dressing, served with Chardonnay. The entrée is Cast Iron Cooked Rib-Eye Steak with Cabernet Au Jus; Skillet Caramelized Garlic Brussels Sprouts; Petite Baked Potatoes with Crème Fraiche & Chives, and Grill Cooked Fresh Asparagus with Lemon Gremolata, served with Cabernet Sauvignon. Dessert will be Dark Chocolate-Brandy Pots de Crème. Price per couple.