Linda Martin Class Schedule

Cooking with cast iron has many benefits. It heats evenly, holds heat well, can create a crust on your food, cleans up easily, and is inexpensive. Come learn first-hand how versatile it is with this group of recipes. Our lesson will be cast iron seared Chorizo filled-Bacon Wrapped Dates; Perfect cast iron New York Steak with Brandy-Green Peppercorn Sauce; spicy cast iron Brussels Sprouts; cast iron seared Lemon-Rosemary Chicken under a Brick; Skillet Sweet Potato & Bacon Hash; cast iron Creole Rice with Andouille Sausage, and Salted Caramel Skillet Apple Crisp with Homemade Vanilla Ice Cream.

Get ready for an evening of culinary fun learning this three course gourmet menu. Couples will work together as a team to create a part of this menu. As the meal comes together, we’ll sit down and enjoy it course by course with a sampling of wine selected for the meal. Come enjoy a lesson of Deep-Fried Olives with Vodka Aioli Amuse and Caprese Salad with fresh Tomatoes, Mozzarella, Basil, Balsamic Syrup, & cracked Black Pepper, served with Sauvignon Blanc. The entrée is plank-cooked grilled Salmon with Kentucky Whiskey Glaze; grilled fresh Asparagus with Herb Butter; Three Cheese Mac & Cheese, and flash cooked Sweet Potato with fresh Herbs, served with Pinot Noir. Dessert will be Vanilla-Cardamom Cheesecake Brûlée with freshly Whipped Cream & Orange Zest.

In the region of northern Italy, foods are light, fresh and made with local ingredients. In this fun lesson we will capture the essence of rich flavors, iconic dishes, and traditions of the region with specialties of the north. Join an amazing culinary experience and slow cooked Caponata on toasted Crostini; Butter Lettuce Salad with Gorgonzola & toasted Walnuts; pan seared Salmon with Garlic, Olives, & Tomatoes; steamed Clams with Garlic & White Wine; Pappardelle Pasta with Sauce Bolognese, and roasted fresh Asparagus with Tomatoes, Olives, & Fresh Basil. Dessert will be Apple Crostata with Amaretto Mascarpone.

Invite your partner to join you for a fun culinary experience. As a team, you’ll work together with a group of couples to create gourmet three course meal. We’ll enjoy the meal course by course, each served with a sampling of wine. This memorable class will leave you confident to recreate this menu at home. Come for Tapenade on grilled Crostini Amuse served with Blue Iceberg Salad, and Sauvignon Blanc. The entrée is char-cooked New York Steak with fresh Herb Chimichurri; simmered Black Beans with Cumin & Carrots; cast iron Sweet Potato & Bacon Hash, and slow cooked Parmesan Risotto, served with Cabernet Sauvignon. Dessert will be warm Brown Sugar and Butter Pineapple-Upside Down Cake with homemade Vanilla Ice Cream.

Ladies, gather your girlfriends to enjoy an evening cooking together while you dive into a lesson with a fun finger food menu made for entertaining. This makes it a fun experience to share as you chop, mix, stir and cook. By the end you will have a new menu to use for your own entertainment. Join us for Pan Roasted Cherry Tomatoes and fresh Herbs on grilled Crostini with Balsamic Syrup; Shrimp Tempura with spicy Mustard Dipping Sauce; Fried Green Tomatoes with Buttermilk-Peppercorn Sauce; steamed Vegetable Pot Stickers with Garlic-Soy Sauce; roasted Tomato Soup Shots with Arugula Pesto; Pepper-crusted New York Steak bites on Garlic Toasts; Vanilla Mini Cupcakes with Rum-Buttercream & toasted Coconut served with a Chanel Cocktail of Rose Wine, Peach Schnapps & fresh Orange.

Plan a fun evening with your partner sharing a fun culinary experience! Come be part of a group creating this three-course gourmet meal where couples will prepare the recipe of their choice from start to finish. When we sit down to enjoy the meal, each course will be served with a sampling of wine. Join us for a lesson of Fresh Mushroom Tempura Amuse with Dijon Aioli, and chopped Wedge Salad with Green Goddess Dressing, served with Chardonnay. The entrée is oven roasted Cod with Olive-Rosemary Breadcrumbs & Saffron-Butter Sauce; crispy Brussels Sprouts with Korean BBQ Sauce; fresh Herb Dinner Rolls with Sweet Butter; oven toasted Julienned Carrots & fresh Herbs, served with Merlot. Dessert will be White Chocolate Bread Pudding with Homemade Vanilla Ice Cream & Warm Bourbon-Praline Sauce.

Here is a class with two lessons in one and that pair nicely together! To begin, Sauté is the method of preparing food quickly on top of the stove in a sauté pan. Sauce making techniques are easily mastered in a Saucepan and add a flavor dimension to a dish. Come for a fun and valuable class to learn to be able to add these culinary skills to your cooking knowledge. We’ll prepare Butter sautéed Chicken with Piccata Sauce; Shrimp Sauté with Champagne-Butter Sauce; sautéed Bacon wrapped Pork Medallions with Apple Cider Pan Sauce; Pan seared New York Steak with Mushroom-Madeira Sauce; sautéed Red Onions with Red Wine & Rosemary, and fresh Vegetable sauté with Puttanesca Sauce & Basil Oil. Dessert will be Butter sautéed Peaches with Fresh Raspberry Sauce, Whipped Cream, & Toasted Hazelnuts.

Invite your partner to enjoy a fun and enlightening class where you’ll be a team working with a group of couples to prepare a three-course gourmet meal! This great menu will be served with a sampling of wines. Come for three Cheese Grilled Panini Bite Amuse and farm stand Charred Tomato Soup, served with Chardonnay. The entrée will be Butter Sautéed Chicken with fresh Mushrooms & Sweet Marsala Wine; grilled fresh Asparagus with Balsamic Syrup; cast iron cooked shaved Brussels Sprouts with Carrots & Mushrooms, and Cacio E Pepe (Linguine with fresh ground Black Pepper & Grated Romano Cheese), served with Cabernet Sauvignon. Dessert will be Rustic Blueberry & Raspberry Tart with Vanilla Crème Anglaise.

Grilling is a fast, easy way to cook a meal in a short amount of time. It depends on your heat level, placement of food and timing of cooking. When you learn these principles, you have a great way to prepare up to a complete dinner on the grill as you’ll learn in this class! Join us for a fun and enlightening class. Our lesson is Grill Cooked Shrimp Scampi with Garlic Toast; BBQ Lime Chicken with Ancho Chile Sauce; Brown Sugar Glazed Cedar Plank Salmon with Fresh Herbs; Flame Roasted Five-Spice Pork Tenderloin with Mint Salsa; Char Cooked Romaine Salad with Goat Cheese & Spiced Pecans with Honey-Lime Dressing; Garlic, Red Chile, & Parmesan Grilled Potatoes, and Grill Cooked Peach Cobbler with Homemade Vanilla Ice Cream.

Plan an amazing culinary experience with your partner at our class made for couples. You’ll be a team creating part of this gourmet menu. The enjoyment continues when you sit down to eat and are served a sampling of wine with each course. Join us for Grilled Shrimp Rémoulade on Endive Amuse and shaved Green & Yellow Squash Salad with Baby Arugula, toasted Pine Nuts, Lemon, & Olive Oil, served with Pinot Gris. The entrée is pan-seared Rib-Eye Steak with Rosemary-Port Sauce; cast iron cooked Brussels Sprouts with toasted Garlic; Thai-style Noodles with Ginger & Curry, and grilled fresh Asparagus with Lemon Gremolata, served with Cabernet Sauvignon. Dessert will be Red Velvet Cake with Cream Cheese Frosting & Shaved White Chocolate.

If you love Fish, come to learn how to cook it in a variety of ways with the method that best complements it. This lesson includes a discussion of where to purchase it, and how to hold it. We will make a perfect accompaniment for each dish. Join us for our lesson of San Francisco style easy Cioppino; pan-crisped Salmon with Mint Pesto; Blackened Tilapia with fresh Tomato Salsa; grill cooked Mahi Mahi with Yellow Pepper-Cilantro Pesto; Butter sautéed Filet of Sole with Caper-Brown Butter Sauce; Poached Salmon with Green Peppercorn, Orange, & Ginger Sauce, and pan seared Sea Scallops with Spicy Black Bean Sauce.

Make this Friday night a culinary date-night with your partner! Invite them to join you for a cooking lesson where you will be part of cooking an elevated three-course gourmet meal. When all the cooking is done, the group will sit down to enjoy the meal with a sampling of wine served with each course. Join us for this fun evening to prepare Parmesan Crisps with Chive Dip & Caviar Amuse and roasted fresh Pear Salad with Baby Arugula & Shallot Vinaigrette, served with Chardonnay. The entrée is pan-seared crispy skin Salmon with Roasted Fennel & Balsamic-Red Wine Sauce; Sautéed Green Beans with Toasted Garlic; Creamy fresh Herb Polenta; roasted Turmeric Cauliflower with Desert Honey, served with Pinot Noir. Dessert will be Key Lime Dessert “Shots” with Toasted Meringue.