The French Bakery – The Rise of the Soufflé Take the fear out of making soufflés. In this hands on class, Chef Jennifer 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
The Italian Kitchen – Ricotta Gnocchi If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make and plate Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs Ricotta Gnocchi with Tomato Butter Sauce served with Braised Italian Sausage Chef will make Sfingi Italian Fried Doughnuts with a Dark Chocolate Dipping Sauce
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 till 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
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 Spanish Tapas became a passion of Chef Jen Tarantino Reyes early in her culinary career. The small plates, with their flavorful combinations of proteins, seafood and vegetables, were on weekly rotation in her home kitchen after her first visit to Barcelona. Come learn the secrets behind these classic delicacies and learn some chef twists that will elevate your next tapas party. In this class you will make and enjoy four unique Spanish dishes, accompanied with wine, of course! Menu Golden Beet Carpaccio with sherry vinegar, garlic and parsley Potato Chip Tortilla Española with capers and garlic aioli Albondigas-Spanish meatballs (beef & pork) with a smoked paprika tomato sauce Gambas al ajillo-Garlic butter prawns with lemon and herbs Bread for dipping for all the yummy sauces!
The French Bakery – Pâte à Choux Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze! Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères. Students will learn to make a versatile choux and turn it into The Classic French Cheese Puff with Gruyere and Parmesan Cheese Savory Gougères – Filled with Smoked Salmon Mousse Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze Eat some here and take dozens home to share!
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, Thinly Cut, Marinated then Pan-Seared We’ll cook and sip cold Beers, Wine and or Margaritas! (2PP)
Pasta Workshop – 2 Hand Formed Eggless Pastas In this hands on class, Chef Jen Tarantino Reyes will teach you how to make an eggless pasta dough to create 2 unique hand formed pastas. No pasta roller? No problem! These hand formed pasta will have you making pasta using just a board and your hands! You’ll get your hands dirty making Gnocchetti, a gnocchi shaped pasta from the Sardinia region of Italy, and Pici, a thick spaghetti type of noodle from Tuscany. You will make: Handmade Eggless Pasta Dough with 00 Flour and Olive oil Hand formed Pici Pasta, tossed with a classic vodka sauce Hand formed Gnocchetti Sardi served with Creamy Roasted Garlic Sauce (This class can be modified for vegans.)
The Italian Kitchen – 3 Course Pasta 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 Donut 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)