The French Bakery – Rise of the Soufflé Take the fear out of making soufflés. In this hands on class, Chef Jennifer Tarantino Reyes will lead you through how to make three different soufflés: One savory soufflé that is ideal as a side dish and two sweet soufflés that are perfect for dessert. Jennifer will guide you through the process of building the soufflés and share her tricks and tips to make the perfect soufflé every time. Bake and enjoy here, take some batter home to share. Classic Cheese with Gruyere and Parmesan – Savory Soufflé Classic Chocolate – Sweet Soufflé Raspberry – Egg Whites Only – Sweet Soufflé
Tex Mex – Fiesta Ready! Elevate your game when it comes to preparing a Tex-Mex meal, whether it’s for your family or a fiesta for friends, you will learn all the tricks and techniques in this class!! Chef Jen Tarantino Reyes will show you how to make fresh handmade flour tortillas (and we mean fresh, without grocery store additives and preservatives)! You’ll never want store bought again! Your fresh tortillas will be brimming with flank steak and all the toppings and sides necessary for a fantastic Tex-Mex Fiesta! Come join us in this hands-on class and make: Jalapeño Queso (with store bought chips) Pico de Gallo Esquites – Mexican Corn Salad Freshly Rolled Pork Fat Flour Tortillas Flank Steak Tacos, Thinly Cut, Marinated and Pan-Seared We’ll cook and sip cold Beers, Wine and or Margaritas! (2PP)
The Bread Workshop – 3 Fast and Easy Breads There is something satisfying about transforming flour, yeast and water into an edible, work of art. Join Chef Jennifer Tarantino Reyes in this hands-on class where she will teach you how to quickly make 3 different and unique breads that are all delicious. In just two and half hours you will make and enjoy fresh baked bread, focaccia and biscuits! You will never want to purchase bread from the grocery aisle again! Peasant Bread Focaccia (unconventionally fluffy) Southern Biscuits (multi layered and moist) Make, taste and take home!
The Italian Kitchen – Pasta 3 Course Dinner Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add a mixture of fresh herbs and a medley of wild mushrooms and you’ll have a go-to sauce to add to your repertoire. This sauce is not only fantastic on pasta, but also yummy over chicken or fish. You will start with just flour and eggs, creating your own pasta dough, then make the salad and sauce. Finally you will cut, boil, and toss your freshly made pasta with the creamy mushroom sauce. In this hands-on class, you will make: Fresh Handmade Pasta Dough Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce Tuscan Kale Salad with Parmesan, Toasted Bread Crumbs with a Lemon Vinaigrette Served with Sfingi – Italian Fried Doughnut with Dark Chocolate Espresso Sauce
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Spanish Kitchen – Modern Tapas II Join Chef Jen Tarantino Reyes for her 2nd Spanish Tapas class. The small plates of Spain, with their bold flavors and perfect size, make for a wonderful evening of cooking, eating and sipping wine. In this hands on class, you’ll make 4 different tapas and enjoy them all with wine and house-made crusty bread. Menu: Whipped Tomato Olive Oil Gazpacho Croquetas de Setas (Spanish croquettes with mushroom) Vieiras al Ajillo (Scallops in garlic, paprika pan sauce) Chorizo Al Vino Tinto (Chorizo in red wine) House-made Peasant Bread (made by the chef)
The Peruvian Kitchen -Pollo a la Brasa Spicy and Succulent, this is one roasted chicken dinner to update your go-to meals! We will bring the taste of Peru into your home kitchen, with an uncommonly delicious spice marinated, slow roasted Peruvian Chicken! In this hands on class with Chef Jen Tarantino Reyes, you will learn how to spatchcock a chicken and marinate and roast until the skin is burnished yet still juicy! The quick green sauce and marinade alone are versatile to multiple applications to brighten up any meal. This chicken dinner packs so much flavor it will be sure to become a family favorite! Pollo a la Brasa is a marinated and roasted Chicken with Aji Verde with a spicy green sauce of cilantro, jalapeño, lime & yogurt) Arroz Verde – Peruvian Green Rice Ensalada de Pepino y Palta – Cucumber and Avocado Salad Served with Suspiro de Limeña (Dulce de Leche with Meringue) for dessert
Cook It In Cast Iron – Chicago Deep Dish Pizza Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare! Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!! You will make your pizza with the dough the chef has made ahead so it has time to proof, you will make dough in class to take home and recreate your pizza for more family or friends. Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request) Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons A pizzeria staple on every table is Giardiniera. Chef Jen will demo the pickling for you to enjoy! Enjoyed with cold beer or wine Pizza cooked in Cast iron if a team of 2, singles cook pizza in a 6″ non stick skillet