Here are some of our menus:
All About Plants! This class is all about sustainable eating. The first course is rainbow spring rolls with a peanut sauce followed by a veggie-packed Okonomiyaki (Japanese pancake). Top it of with a chocolate molten lava souffle. Decadence without the guilt!
Making Empanadas. We’ll start off with a tasty roasted tomato and red pepper soup 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. We’ll start with chicken and ginger lettuce wraps with a yummy peanut sauce followed by a green coconut fish curry or red curry chicken that will have you begging for more. End it all with a crustless coconut custard pie.
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 focus on 3: Wonton soup with pork dumplings, shrimp eggrolls, and peanut noodles with scallions. Yum!
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. Rolled oat Swedish Apple Pie 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.