Cooking Class Menus

(3 items per class—chef brings a desert)

Farmers Market-to-Table

Chef Sarah shops at the farmers market and sources locally grown, seasonal ingredients from Sustainable Settings, Two Roots, and other local growers. When Sarah arrives on site, you will relish inventive dishes made from scratch, and created in the moment. Be surprised by truly inspired menus. (June - September).

Spanish Tapas

  • Championes al ajillo—mushrooms in garlic
  • Papas a la brava with aioli
  • Mussels with Spanish chorizo
  • Tortilla Española with asparagus and manchego cheese, aioli sauce & romesco sauce
  • Gazpacho with grilled shrimp
  • Sarah’s secret recipe sangria

Mediterranean Menu

  • Homemade traditional hummus
  • Babaganoush (roasted eggplant dip); homemade flatbread
  • Tabbouleh
  • Spanakopita—phyllo stuffed pockets
  • Herb and yogurt marinated lamb chops
  • Cauliflower shawarma
  • Branzino with buerre blanc and capers (based on availability)

Thai Small Plates

  • Beef & chicken Satay
  • Chicken larb in lettuce cups
  • Summer rolls with peanut dipping sauce
  • Pad Thai
  • Beef panang or curried salmon with Asian veggies
  • Thai iced tea

South of the Border

  • Kicked up margaritas
  • Tortilla soup
  • Jicama salad
  • Roasted veggie and chicken enchiladas with tomatillo salsa
  • Taco bar or fajitas with all the fixings
  • Guacamole and freshly made chips

Rustic Italian with Friends

  • Caprese Salad
  • Olive tapenade
  • Pizzas from scratch with all the toppings; pesto and shrimp pizza
  • Homemade ravioli or linguini with freshly-made marinara
  • Endive, radicchio salad with shaved parmesan