New York, New York/ (125.) per person/ 3-hour class
American classics from the famed Delmonico’s and Waldorf Astoria
Waldorf Salad
An updated version of this classic salad with Bibb lettuce, red delicious apples, currants, celery, walnuts in a chive-yogurt dressing
Steak Delmonico with Roast Potato Wedges
Famous char grilled Delmonico steaks with its signature marinade and potato wedges
Brandied Mushrooms Astoria
Mushrooms sautéed with shallots and tarragon, flambéed in Brandy
Baked Alaska
Thin layers of pound cake with alternating layers of ice cream , covered with a whipped meringue topping and torched with the blow torch.
Fisherman's Wharf/ A Night In San
Francisco (125.) per person/ 3-hour class
Enjoy
a cozy evening creating this stupendous bounty of San Francisco favorites!
Popular Pick!
Caesar Salad
Crisp romaine, garlicky croutons, parmesan cheese and the classic
homemade Caesar dressing.
Seafood-Crab Cioppino (a San Francisco Original)
A treasure trove of fresh mussels, crab,
shrimp and firm white fish, simmered in a rich broth of white wine, shrimp
stock, crushed tomatoes, fennel, onions, garlic and fresh herbs
Grilled Lemon-Asparagus
Char grilled asparagus infused with lemon zest and cracked black pepper
Chocolate Molten Lava Cake
Lava cake oozing with oodles of bittersweet and semisweet chocolate
Southern
Comfort/ (110.)
per person/ 3-hour class
A delicious, soulful and robustly flavorful down-home
southern cooking menu with a fresh updated approach!
Sweetbriar
Summer Slaw
Cabbage-apple-broccoli-sweet
pepper slaw with a tangy honey-citrus dressing
Kentucky Bourbon-Whiskey BBQ
Chicken
Dry spice rubbed chicken, slathered in a smoky homemade bourbon-whiskey
BBQ sauce and roosted to perfection!
Fried Green Tomatoes
Green
tomatoes dredged in seasoned flour and cornmeal; pan fried to a delicious
golden brown
Strawberry Shortcake
Flaky, scratch made buttermilk biscuits
with juicy macerated strawberries and oodles of whipped cream.
The Eastern Seaboard/ (125.) per person/ 3-hour class
A sumptuous bounty of East Coast favorites!
New England Clam Chowder
Rich and chunky
clam chowder with potato, leeks, celery, bacon, chopped clams, clam broth,
chives and cream
Maryland Style Crab Cakes
Jumbo lump crab
cakes with green onions, lemon juice, parsley, cracker crumbs and mayo, pan
fried to golden brown. Served over greens
Hush Puppies
Savory deep fried
cornmeal fritters
Stone Fruit Cobbler
Macerated peaches
and plums, baked with a biscuit drop topping
Eat At Joe’s! / Tasty indoor BBQ
at its finest! (125.) per person/3-hour class
We’ll have a ball cooking up a storm creating
this awesome indoor BBQ extravaganza with amazing side dishes and a tantalizing Blackberry Buckle for dessert!
Green and
Yellow Wax Bean Salad with Arugula-Mint-Pesto
Blanched wax beans tossed in arugula-mint-pesto, toasted
almonds and parmesan.
Sweet, Tangy and Spicy BBQ Pork Ribs
Pork ribs rubbed in a zingy spice blend, slow cooked to
almost falling apart, then finished off in the oven with a tangy
BBQ sauce. Also works on the outdoor grill!
Yukon
Gold’s with Grainy Mustard Sauce
Roasted Yukon gold’s with fresh herbs and grainy mustard
sauce
Blackberry
Buckle
Buttery batter cake, teaming with blackberries, baked to
golden brown
Bistro
on the Bayou/ (125.) per person/ 3-hour class
Come join the groove and embrace some of the most celebrated, sumptuous, down home dishes in Louisiana’s
fine heritage of Cajun and Creole cooking.
Oysters Rockefeller
Oysters on a bed of wilted spinach,
green onions and Pernod, baked with a buttery bread crumb topping
Creole Gumbo Ya-Ya
A robust gumbo
made with chicken, andouille sausage, “the holy trinity” and Creole spices. Red Beans and Rice
Red beans, celery,
onion, bell pepper & spices cooked in a smoky ham hock broth with steamed
rice
Bread
Pudding with Bourbon Sauce
Yummy bread pudding with cinnamon, currants and a buttery-bourbon
whisky sauce.
New Orleans/ The Vieux Carré/ (125.) per person/ 3-hour class
From the old French Quarter to the Garden District enjoy
creating these tantalizing Cajun-Creole favorites, typical of New Orleans’
famous Brennan’s Restaurant, Antoine’s and Commander’s Palace.
Cajun
Shrimp-Butter Lettuce and Watercress Salad
Cajun spiced grilled shrimp, with butter lettuce,
watercress, grapefruit segments and smoked paprika vinaigrette.
Red Snapper Pontchartrain
with Sauce Beurre Blanc
Pan-fried red
snapper filets, dressed with sautéed mushrooms, white wine, crabmeat, green
onions and parsley, finished with sauce beurre blanc
Jazzy Jasmine Rice Creole
Jasmine rice
pilaf with shallots, peas, cumin, cayenne, fresh parsley and toasted
pecans
Bananas Foster
Bananas sautéed in brown sugar, orange juice and butter,
flambéed in rum and served over ice cream.
The Michelin 5 Star Roadhouse
Diner/ (125.) per person/ 3-hour class
Jazzed up 5 star diner favorites that are not only delicious
and fun to make but are sure to fill up your tank with miles of happiness!
Wedge
Salad with 1,000 Mile Dressing
Crisp Iceberg lettuce wedge salad with carrot
curls, tomatoes, red onions and a zesty homemade 1,000-mile
dressing.
Chicken Fried Steak with Country Gravy and Braised Greens
Steak cutlets, dredged in seasoned flour and egg batter, pan fried to
a golden brown. Served with homemade country gravy and braised collard greens.
Spoon-Bread Corn Pudding
Corn bread pudding, made with ground cornmeal, sweet corn
kernels, cheddar cheese, green onions and a touch of cayenne pepper
Tin Roof Sundae
Vanilla ice cream, homemade chocolate sauce and crushed peanuts with a cherry on top!
The Great Dungeness Crab Boil (150.) per person/ 3-hour class/ Seasonal/ Normally November through June
Celebrate crab season with the tastiest “hands on” crab boil in San Francisco!
Fresh Dungeness Crab Boil
Fresh local Dungeness crab cooked in a pot of bay seasonings and aromatics
Oven Baked Steak Fries
Thick cut oven roasted russet potatoes tossed in parmesan, garlic and olive oil
Wedge Salad with Louis Dressing
Iceberg wedge with tomatoes, grated carrots and a zingy homemade Louis dressing
Lemon and Raspberry Sorbet filled Lemon Cups
Hulled out fresh lemons filled with sorbet
Spice Blends, Rubs, and Marinades! (150.) per person/ 3-hour class
In this class we will make an array of rubs, spice blends, flavorful marinades and pair them to a variety of meats, veggies and fish. These will truly spice up your repertoire- perfect for indoor and outdoor cooking alike!
B-B-Q Fahrenheit 451˚ (also in an all-purpose 98.6˚ beta version)
Get out the fire hose! This 4 alarm pit master’s best will really crank up the heat!
Cajun – Creole Spice Rub “The Vieux Carré”
This classic Louisiana rub is great for blackened fish, chops, chicken and steaks!
The Fresh Herb Bouquet
A fresh herb blend of olive oil, thyme, tarragon, parsley, and basil great for vegetables & fish dishes
Jerk Spice Rub and Marinade…The Island’s Mon’!
An exotic blend of Caribbean Island spices, great as a rub or marinade.
The Pacific Rim, Asian- Style Marinade
Blend of tamari, ginger, lime juice, green onions, brown sugar and sesame oil
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