PAST CLASSES
Below are examples of types of classes we teach.
See something you'd love to learn but missed the class?!
Don't fret: Sign up for a private dinner party with friends and family!
See something you'd love to learn but missed the class?!
Don't fret: Sign up for a private dinner party with friends and family!
December 2, 2017
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November 4, 2017
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October 7, 2017
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September 9, 2017
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Thai Veggie Spring Rolls Two Ways
Oven Baked & Skinless Thai Basil Mango Sweet & Sour Dipping Sauce Marinated Cucumber Daikon Radish & Ginger Salad Spicy Tamarind Peanut Noodles with Ground Turkey of Tofu Healthy Pad Thai Coconut Tapioca Pudding with Cubed Fresh Mango & Lime Coconut Crusted Peanuts |
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Italian Inspired Sliders herb and preserved garlic sautéed langoustines with smoked sundried tomato aioli zucchini pickles and fresh arugula accompanied by chickpea fries Heirloom Tomato Checca Sauce house made multi grain tagliatelle topped with toasted fennel and lemon crusted pork tenderloin Toasted Biscotti Tiramisu fresh berries mocha whipped cream cocoa tuiles |
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Summer Salad Green and red leaf lettuce grilled peach and basil vinaigrette with toasted pistachios blueberry goat cheese savory turnovers Smoky Black Cherry Barbecue Sauce with Grilled Chicken or Pork Tenderloin accompanied by summer vegetable farro salad Grilled Angel Food Cake & Tropical Fruit Sundae grilled mango, pineapple and banana topped with vanilla ice cream, salted caramel sauce and toasted coconut |
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Traditional Tomato Toast with Manchego and Serrano Ham
Pan Con Tomate y Manchego y Serrano Jamon Sizzling Garlic Sherry Shrimp Gambas al Ajillo Catalan Meatballs with Piquillo Pepper and Orange Marmalade Albondigas con Manzanas y Setas Andalusian Spinach with Chickpeas Espinacas con Garbanzos Toasted Hazelnut Mousse with Espresso Granita Mousse de Avellanas con granizado de Cafe Rose Strawberry Sangria Rose Sangria Fresca |
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Taste of Spring
5 Course Meal Paired with Wine Amuse Bouche - Herb Crab Salad with oven cured tomato & dried currant relish sun gold tomato coulis & smoky parsnip chips Spring Salad grilled asparagus, fried local farm egg, mixed greens and marinated artichoke hearts lemon mustard vinaigrette & crumbled ricotta salata Seared Almond Crusted Scallops savory charred leek and porcini flan smashed fava beans drizzled with truffle oil and fresh mint Lamb Two Ways cannelloni filled with preserved lemon and vegetable braised lamb braciole stuffed with pine nut salsa verde in a roasted garlic sage rosemary broth sautéed escarole with pancetta and dollop of fresh ricotta Blood Orange Pistachio Kataifi Torta caramelized sun-dried tart cherries topped with a white chocolate tuile[S1] |
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Learn two techniques for cooking fish: herb crust and grill tuna and pan sear grouper. Make healthy sauces with vegan options including a salad dressing, a pan sauce for fish and a healthy chocolate fudge sauce for sweet nachos. As an added bonus we will prepare gluten free hash browns with cauliflower to pair with fish.
Tuscan Black Kale Salad with cashew Caesar dressing, crunchy chickpea croutons, and grilled herb crusted ahi tuna Seared Grouper with Blistered Cherry Tomato and Shallot Pan Sauce on top of four-cheese sun-dried tomato cauliflower hash browns Banana Sweet Nachos healthy chocolate fudge sauce, sprinkled with toasted coconut, topped with banana strawberry salsa **Actual menu may vary slightly based on item availability |
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Hands- on Cooking Class:
Lemon Dried Cherry Oatmeal Chewy Chocolate, Chocolate Chip Gluten Free Olive Oil Orange Almond Spiced Biscotti Raspberry Cobbler Bar Toasted Coconut Date Walnut Humdinger Christmas Cut-out Vanilla Spiced Sugar Cookies Homemade Mulled Apple Cider Peppermint Infused Hot Cocoa |
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Italian Antipasti - July 9 Brown Rice Arancini with Roasted Eggplant Caponata Lemony Kale Bruschetta with Sun Dried Tomatoes & Black Pepper Ricotta Toasted Fennel White Bean Garlic Puree on Rustic Flatbread Grilled Rosemary Marinated Peaches Wrapped in Prosciutto and Drizzled with Ten Year Balsamic Honey Marsala Zabaglione with Fresh Berries |
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Cooking with simplicity using ingredients from the heartland of Italy. Simple ingredients with straight forward Italian techniques. Insalata Tri Colore with fresh pears, toasted hazelnuts, and oregano balsamic vinaigrette Homemade Pasta in a simple sauce of roasted cherry tomatoes, fresh basil, and garlic Limoncello Sorbetto with fresh sliced strawberries and GG’s shortbread |
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Little Sweet Pea Sweet Pea Pancake with Meyer Lemon - Crab Artichoke Salad - Tomato Mint Dressing, Spring Greens Spring Herbed Pistou Fricassee Brown Rice Penne – Spring Greens - Salt Crusted Salmon- dollop of Fresh Ricotta Strawberry Rhubarb Fields Forever Olive Oil Whole Wheat Crust – Whipped Cinnamon Spike Crème- Blood Orange Reduction |
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February 13, 2016
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Cooking From the Heart of Spain: Traditional Spanish cuisine with a healthy DeMarco twist! Learn to prepare sofrito, the base for for many traditional Spanish dishes. Enjoy manchego cheese, Serrano ham, paella, dessert empanadas, Spanish olive oils, cheeses, spices, and of course Spanish wines! |
December 12 2015
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A big part of the holidays and any successful dinner party is the creation of tantalizing dishes, guaranteed to please the palate and prepare your guests for the courses to come. The focus of this cooking class is hors d’oeuvres and the building blocks needed to create these delicious bite-sized dishes. |
