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 the classic Waldorf 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 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/ (125.)
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 roasted 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. Country Fried Steak with 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, warm chocolate sauce, peanuts, whipped cream and a cherry on top! 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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