Cooking Class & Dinner

Here’s a sample event page for 15 guests. Guests split into teams, and each team focuses on making one dish. Also, this one includes florals & decor.

This class is great for beginner cooks, as the structure lends itself to more technique instruction.

Cooking Class Menu

Selected menu will be broken up into cooking stations, and guests will be broken up into teams to make these dishes.

Stationed Appetizers

New Potatoes with Double Smoked Bacon and Sour Cream

Chicken Parma Meatballs, Pesto Dipping Sauce

Olive Oil Poached Cherry Tomatoes with Burrata (vegetarian)

First Course

Butter Lettuce Salad, Shaved Fennel, Green Olives, Blood Orange 

Entrée

Pan Seared Salmon, Salsa Verde 

Pasta with Browned Butter and Fines Herbes

Roasted Brussel Sprouts, Caramelized Garlic, Lemon 

Dessert 

Lisbon Chocolate Cake, Whipped Cream, Fresh Berries

The chef will plan substitutions for guests with dietary restrictions.

Wine Pairings

  • To Start:

    Rare Wine Co. NV Champagne Brut ‘Le Mesnil’, France
    Grand Cru | complex, elegant, and toasty | 4.7/5 tasting score

  • First Course:

    Vogelzang Sauvignon Blanc 2014, Santa Barbara
    refreshing | floral notes | orange blossom | honeysuckle

  • Entrée:

    Scribe Chardonnay 2016, Carneros
    refreshing | unoaked | bright fruit | structured body

    or

    Esoterica Pinot Noir 2016, Carneros

    ripe dark fruit | light vanilla | soft on palate | smooth finish

Beer

  • Easy Jack Session IPA

  • Trumer Pils

  • Deschutes Mirror Pond Pale Ale

  • Deschutes Black Butte Porter

  • Stone Delicious IPA

  • Lagunitas A Little Sumpin' Sumpin' Ale

Non-Alcoholic Beverages

  • San Pellegrino

  • La Croix, variety of flavors

  • Martinelli’s Apple Juice

  • Coffee and tea, offered with dessert

Layout

Seating in the lounge with plenty of space across from the kitchen for mingling and cooking.

Florals

Design

  • Beautiful and understated floral design to enhance the space.

  • Muted palette of cream, white, and green.

  • Use of seasonal flowers such as kumquats, ranunculus, anemone, privet berry and cedar.

  • Guests are welcome to take arrangements home with them.

Description

  • Entry: One tall, striking arrangement of seasonal branches and blooms to create floral statement as guests enter space.

  • Centerpieces: Gorgeous long, low arrangements to span down length of a long table.

  • Bathroom: One small bud vase filled with blooms to tie everything together.

Timeline

  • 4:00pm Chef load in and prep

  • 5:30pm Guests arrive, mingle and enjoy apps and drinks

  • 6:00pm Class is introduced and cooking begins

  • 7:30pm (Approx.) Dinner is served; coffee & tea offered with dessert

  • 9:00pm (Approx.) Guests mingle after dinner

  • 9:30pm Reservation ends, chef load out is finished