NEW Vegetarian Class

Cabbage with Indian Spices over Basmati Rice, Sweet Potato Enchilada with Mexican Brown Rice and Amazing Leek and Mushroom Quiche.

60.00

Asian Marinades, Sauces, and Dressings

In this class we will prepare several Traditional Asian sauces, marinades and dressings with great versatility. Miso salad dressing, Ginger dressing, a Thai marinade, Korean BBQ sauce, Stir-fry sauce, and Teriyaki sauce. After this class you will never need to purchase a pre-made Asian sauce again.

60.00

Couples Night – Valentines Dinner

Celeriac Soup with Oysters, Poached Scottish Salmon, Seared Duck Breast with Pomegranate Demi-Glaze and Dark Chocolate Lava Cakes with Berry Sabayon.

140.00 per couple

Crepes and Omelets

In this hands-on class learn to make crepes and omelets like a pro. Fillings for the crepes include fresh berries and seafood. We will choose from various ingredients when preparing our omelets including: seafood, cheeses, meats, and mushrooms. Sunday brunch will never be the same!

55.00

Date Night

Bring your date to enjoy an evening of gourmet cooking with Chef Mark, start by learning to pan seared scallops with fresh pesto and tomato concasser. Make a champagne vinaigrette to top your baby greens with Roquefort cheese. Enjoy mustard crusted Rack of Lamb with fig chutney with sweet potato puree and sauteed chard. Finish with chocolate lava cake.

140.00 per couple

Elegant yet Simple Desserts

In this class we will learn to make some of Chef Mark's dessert specialties. The class includes instructions and recipes for chocolate mousse, crème brulee, and zabaglione and berries. Master these wonderful desserts when you learn the tips and tricks to making them.

60.00

Fall Harvest Menu

In this seasonal class we're going to use the fall harvest and add some twists. Enjoy Cream of Apple Soup, Roasted Squash Salad with Mixed Greens, Pan-Roasted Center-Cut Pork Chops with Sweet Potato Puree and Roasted Kale. End with a Pumpkin Crème Brulee!

65.00

Farm to Table

In this class we'll utilize fresh local ingredients to create a wonderful summer meal. Amish sweet corn soup with local Maitake mushrooms, Seared local grass fed sirloin with roasted late summer vegetables and fresh new potatoes.

65.00

French Bistro

Starting with Potato and Leek Soup, and finishing with Chocolate Mousse. And in between Coquilles St. Jacques with Steak - Frites and Aioli.

65.00

Fresh Fish

Enjoy cooking fish. Learn the basic tools needed and techniques used, when you season, sear, bake and create a sauce for your favorite fresh catch. Pan fried tilapia with tomato jam, Pan Seared salmon with fresh ponzu sauce, Oven fried cod with fresh tangy tarter sauce

65.00

Good Sauces make Great Meals

Learn some secrets of making traditional sauces when pan roasting and sauteing. Dishes we'll prepare in this class: Chicken Marsala, Beef Bordelaise and Mediterranean Pan-Roasted Salmon. You will learn through discussion fundamental cooking techniques and methods used to create the perfect sauce.

60.00

Grilling Great Meats

Join Chef Mark and work toward achieving your grilling aspirations. Chef Mark will show and explain the proper way to grill meats. The end result is sure to impress you and your friends. Learn how to grill chicken, pork and beef to perfection! Learn proper marinating, cooking direct and in-direct heat, Charcoal Vs. Gas

65.00

Healthy Spring Salads

Add these healthy salads as a brunch entree or a covered dish. Grilled shrimp and potato. Shaved asparagus and leeks with fresh herbs. Cucumber, avocado and tomato with Japanese Yuzu dressing.

60.00

Italian Winter Harvest

This all Italian dinner class starts with Panzanella Salad, Frutti Di Mare Appetizer (sauteed mussels, clams and scallops) , Rosemary Garlic Pork Tenderloin with Wild Mushroom Risotto and Roasted Fennel. Finish with an Espresso Panna Cotta for dessert.

65.00

Knife Skills

A hands-on knife handling class: knife selection, chopping, slicing, carving, maintenance, and sharpening. Bring your own knives or purchase professional equipment at discounted prices (available to class participants only). In this class we'll use knife skills to make a first class gazpacho, Asian slaw, and Asian salsa.

60.00

Low Carb – High Flavor

Chef Mark will teach how to make a complete, satisfying meal while eliminating carbs in a very flavorful. Learn some new techniques when you prepare: Pan Seared scallops with wilted greens and fresh ponzu sauce, Red Quinoa salad with fresh avocado, Seared steak, with skillet seared tomatoes and cheese, Mashed Cauliflower with caramelized onions. Berries and cream.

65.00

New Orleans Seafood

In this class we'll cover some classic New Orleans Seafood Recipes. Discover the spiciness of Nolo when you make Cajun Crab Cakes with creole remoulade, New Orleans BBQ shrimp, Blackened red-fish with creole mustard sauce, and Cajun rice.

65.00

Paella and Tapas

Come and enjoy the great layers of flavor of a traditional paella. Plus learn some basics of preparing a few of today's most popular tapas.

65.00

Pasta Making Class

In this hands-on class learn the science of making homemade semolina pasta plus two homemade sauces to top your pasta.

55.00

Regions of Italy

Move around the country and prepare dishes from different regions of Italy. Panzanella salad from Tuscany, pan-roasted rib eye with gorgonzola and roasted Vidalia onions from Fruli-Venezia Giulia, sautéed spinach with roasted garlic and zabaione from Venice.

65.00

Risotto, Risotto, Risotto

Italian comfort food doesn't get any better. We'll make (3) different risotto dishes. Wild mushroom risotto with shrimp and sweat pea. Butternut squash risotto and vanilla risotto.

60.00

Seafood Grilling

In this class you will learn the fundamentals of grilling seafood giving you confidence to grill any type of fish. Class includes: grilled shrimp with fresh pesto and grilled potatoes, grilled fresh Mahi, salmon, or tuna (depending on availability) with grilled mango salsa, and grilled sea scallops with citrus vinaigrette and grilled watercress salad.

65.00

Shrimp and Scallops

preparations as appetizers and entrees. This class menu includes: Sauteed shrimp and snap peas with fresh cashew butter, Pan seared sea scallops with roasted pepper sauce and fresh herbs, Tropical shrimp salad with fresh citrus, jicama, avocado, and Thai sea scallops in a rich red curry sauce over steamed Jasmine rice.

65.00

Simply Thai

A full meal that's 100% Thai cuisine. Learn to make Tom yum koong, shrimp soup, Thai green mango salad, Thai ginger chicken and finish with home-made Thai ice cream with basil seeds.

60.00

Soups to Warm the Soul

Master these and you will have the family longing for more. Enjoy Curried Carrot and Parsnip Soup, Wild-Mushroom Barley Soup, Chili Style Turkey Soup with Hominy, and Roasted Chicken with Brown Rice.

60.00

Southern Brunch Specials

Learn these basic and serve them over and over again. Starting with one of Chef Mark's favorites: Cream Chip Beef with Biscuits, menu also includes South of the Boarder Eggs Benedict, Southern Style Skillet Potatoes and Sour Cream Coffee Cake.

60.00

Sushi Making Basics

Learn what you need to know to make a complete sushi meal at home. We will make the Japanese classics - Miso soup and Ginger salad dressing. Then with demonstration and instruction from Chef Mark, you will be making a variety of sushi rolls including: California, Spicy Tuna, Eel and Vegetable rolls. As always, class participation is optional.

60.00

Taste of Asia

In this great class we will prepare meals from many areas of Asia including: Japan, China, Thailand, Vietnam and Indonesia. Sesame crusted Mahi Mahi with soy shizo ginger butter, hot and sour soup, Thai green curry chicken, Vietnamese caramel shrimp, Indonesian gado gado salad.

65.00

Thai and Vietnamese Cooking

Learn to make your new favorite cuisines at home in this class. Chef Mark will prepare some typical dishes when he shows you how make: Chicken curry in a hurry, beef Pho (Vietnamese noodle bowl), coconut rice, Vietnamese caramel shrimp (tom rim).

60.00

Touring Korea

In this class you will be preparing traditional Korean dishes to include: Korean Salad , Hot Kimchi, Korean Slaw, Spicy Pork Stir Fry and Korean Fried Rice.

60.00

Winter Soups and Braises

Learn to make Roasted Onion Soup, Duck Legs – Braised with Leeks and Olives, Texas Style Short-rib Chili, and Hearty Bacon and Lentil Soup.

65.00