American Regional Cuisine
All classes listed below are available for Private Group Classes of 6 or more.
-No Mix and Match-
Classes are 3 hours/ 125. per person/ per class/ inclusive
Spice Blends, Rubs and Marinades Class! 150. per person
CLICK HERE: Payment and Class Registration Form
New York, New York/ (125.) per person/ 3-hour class
American classics from the famed Delmonico's and Waldorf Astoria
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.
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!
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.
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.
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.
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.
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 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 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.