Here are some of our menus:
Making Empanadas. We’ll start off with a tasty shrimp ceviche and then get rolling with these delicious chorizo stuffed empanadas with a cilantro cream sauce. Round it out with a cayenne pepper-infused chocolate mousse.
Puff Pastry Please! First up, you’ll enjoy these zesty lemon, shrimp and avocado crostinis followed by chicken, spinach and asiago cheese in puff pastry with a port wine reduction sauce. Room for dessert? Chocolate lava cakes steal the show!
Bread, Biscuits and Scones: This Saturday morning class (9 am till 12:30) is all about gluten! We’ll teach you how to make a soft, fluffy white bread, cheddar biscuits and scones – flavors will vary – blueberry, ginger, orange, etc. Whatever we’re in the mood for that day!
Cooking with Beer. Asheville is Beer City and we’ll use a few our local favorites. First up, an easy Swiss Beer Bread followed by Belgian-style meatballs with a “beerchamel “sauce, haricoverts and mashed potatoes. Chocolate mousse with beer-macerated berries top it all off.
Pasta 101. Learn to make hand rolled pasta – tagliatelle. A simple marinara sauce will accompany it. We’ll start with a creamy Caesar salad topped with crispy artichokes and also enjoy some chocolate-dipped cannolis for dessert.
A Taste of Thai (fish). We’ll start with chicken and ginger lettuce wraps with a yummy peanut sauce followed by a green coconut fish curry that will have you begging for more. It’s a little sweet with some heat. End it all with a crustless coconut custard pie.
A Taste of Thai (chicken). Start with cold sesame noodles in a peanut sauce. Chicken with red curry and spinach is the star of the show. End it with a Thai creme caramel.
Thai One On. Enjoy a delicious pineapple rice starter that’s served in a pineapple too! After that, you’ll enjoy a warmly satisfying Thai shrimp soup. Top it off with a creamy coconut ice cream with a little lime zest.
Crazy for Crepes. Start with a comforting classic – French Onion soup – right before you try your hand at flipping some crepes. We’ll stuff them with honey mustard baked salmon and spinach. An indulgent chocolate mousse for dessert.
The Takeout Alternative. Learn how to make some of your favorite takeout dishes at home. In this class, we’ll make pork dumplings – steamed and pan-fried – followed by crispy orange chicken. Coconut ice cream with lime zest for dessert.
The Magic of India. Try your hand at these easy samosas stuffed with curried potatoes and peas. The main course packs a punch – a savory chicken tikka masala. Cool your taste buds with a mango lassi for dessert.
Gluten-Free Fun. We’ll start with chicken and ginger lettuce wraps with a yummy peanut sauce followed by crispy parmesan quinoa cakes over spinach. Chocolate mousse for dessert.
The Lap of Luxury. These smoked salmon mousse puffs are rich and savory. Next up? Enjoy a grilled filet mignon in a port wine reduction sauce accompanied by prosciutto-wrapped asparagus and hasselbach potatoes with dill sauce. Top it all off with an indulgent creme brulee.
An Elegant Evening Out: Start with these savory gougeres (cheese puffs) and then have some fun making salmon en papilotte over Brussel Sprout Bacon hash. Creme brulee for dessert.
A Taste of Italy. Start with a savory olive panzanella salad followed by a classic Milanese risotto topped with lemony shrimp. Chocolate-dipped cannolis for dessert.
Southern Seasons. You’ll be grinnin’ like a possum when you try our cheesy scallion biscuits – they might even be better than grandma made! We’ll also make a bourbon pecan chicken over ginger mashed potatoes and then banana puddin’ for dessert. See ya’ll soon.
Low Country Living: These fried green tomatoes are lip smackin’ good and so are these creamy and cheesy shrimp and grits. Top it off with a strawberry galette and whipped cream. Oh yeah!
Vegetarian Venue: Start with shitake and ginger lettuce wraps and then enjoy a a delicious red coconut curry with vegetables. Crustless coconut pie for dessert.
New Orleans Classic: Start with these yummy hushpuppies – a perfect accompaniment to shrimp jambalaya! A classic – Bananas Foster for dessert.
The Flavors of Morocco: We’ll start with a roasted eggplant and tomato salad and then put together a savory and sweet chicken tagine filled with spices directly from their markets. Top it off with a fruit, nut and honey salad and some mint tea. It’s an evening you’re sure to remember.
Hawaiian BBQ: These classic island dishes will give you a taste of Big Island life! Start off with an avocado, mango poke salad and then Indulge in this delicious grilled Huli-Huli chicken with a side of mac salad. Finish up with a brûléed butter mochi.
Sassy Sushi: This Asian Kale slaw is not only beautiful looking, but it’s delicious too! Filled with all the colors of the rainbow it’s served with a peanut sauce that really makes it thrive. After this, you’ll get busy rolling some sushi – spicy tuna and Cali rolls. Dessert is a crustless coconut pie.
Indonesian Night: Crispy spring rolls set the stage followed by a tasy peanut butter chicken. You’ll learn how to make your own ketjap too – that’s an Indonesian version of soy sauce. End it all with a banana, mint, cashew, lemon and honey salad.
A Night in Paris. Start with a salad Lyonnaise and then enjoy delicious ham and gruyere crepes followed by chocolate mousse for dessert. Oui Oui!