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The Classes
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Summer Farmers Market Dinner. Showing our locals some love! Cook in class with a Farm Box filled with the surprise of a variety of seasonal produce from Shepherd Farm, and take an unopened Farm Box home to practice with. Savor pork raised by Jesse and the good folks @ Casitas Valley Farm. Sip craft beer flight from Smoke Mountain Brewery. A journey around Carpinteria, under one roof, in one night!
Class of 2016
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Vegan Tapas y Tapas. Menu includes: Warm Creamy Grits with Blistered Tomatoes and Sunflower Tahini, Roasted Romanesco with Treviso and Miso Aioli, and Portobello Carpaccio. (Taste Teasers: Fried Baby Artichokes, Marinated Olive Platter, and Crispy Chickpeas)
Class of 2016
Weekly Meal Series: Essential Grilling Guide. Menu includes: Rosemary Dijon Grilled Lamb Chops, Grilled Yams with Maple Cayenne Glaze, and Smoky Glazed Asparagus. (Taste Teasers: Grilled Squash Ribbons with Prosciutto and Mint Dressing)
Class of 2016
Weekly Meal Series: Simple Spring Supper. Menu includes: Chicken Piccata w/ Preserved Lemon & Pea Tendrils, Farmers Market Sprout Salad w/ Feta & Sunflower Seed Vinaigrette, Charred Broccolini w/ Maldon, and Sautéed Corn w/ Heirloom Tomato & Basil. (Taste Teasers: Assorted Bruschetta including Mushroom Cambozola, Smashed Pea & Pecorino, and Stuffed Peppadew Peppers w/ Ricotta & Lavender Sea Salt)
Class of 2016
Makin' Jamaican. Menu includes: Jerk Chicken with Tamarind Chutney, Charred Pineapple Slaw, Jerk Grilled Corn with Toasted Coconut and Jerk Aioli, and a Dark and Stormy Rum Cake for dessert! (Taste Teasers: Goat Curry Empanadas and Sweet Plantain Chips)
Class of 2016
Date Night: Spicy Cajun Inspired Dishes. Learn some valuable kitchen skills that will impress your honey! Menu includes Shrimp & Grits w/ Bacon Jam, Blackened Filet Mignon, Tarragon Potato Puree w/ Local Crab, and Bananas Foster. (Taste Teasers: Oysters w/ Tabasco Mignonette, and Andouille Sausage Skewers w/ Creole Mustard Dip)
Class of 2016
Kid's Fiesta (Ages 12+). For all the inspiring chefs out there, you asked and we heard you! Introducing our children's cooking class series. Menu includes Black Bean & Corn Salad, Local Avocado Guacamole, Pico de Gallo, and Zesty Fajitas w/ Rainbow Peppers. (Taste Teasers: Crudités w/ Herb Ranch and Pigs in a Blanket)
Class of 2016
Gluten Free: Healthy Asian Kitchen. A busy class with total Asian immersion. Menu includes Rice Noodle Salad w/ Coconut Aminos, Oyster Mushrooms & Pickled Radishes, Yellow Curry Grilled Chicken Lettuce Cups w/ Cucumber Relish, Coco Sea Gypsy Soup (Tom Ka Gai), and Forbidden Rice w/ Coconut Cream & Fresh Mango. (Taste Teasers: Veggie Summer Rolls w/ Peanut Dipping Sauce)
Class of 2016
Vegan Holiday Feast. In this class, we will prepare a feast that is dairy and animal-free yet still leaves you feeling full and satisfied. Menu includes Root Vegetable Osso Buco, Celery Root Puree, and Cauliflower Steaks w/ Italian Salsa Verde. (Taste Teasers: Porcini Mushroom Pate w/ Crostini and Hearts of Palm “Crab” Cakes)
Class of 2015
Cooking the Classics. Sole Meuniére is the second class in a series of Cooking the Classics in which The Food Liaison will be teaching the methods and techniques needed to master classic French dishes. Menu includes Sole Meuniére, Sautéed Mushrooms in Butter, and Ratatouille. (Taste Teasers: Pate & Baguette and Cheese Board)
Class of 2015
Holiday Help: Crowd Pleasing Sides. Survive the holidays with help from The Food Liaison by learning how to create in-law pleasing side dishes like Roasted Heirloom Carrot Salad w/ Lemon Ricotta, Cauliflower Mashed Potatoes, Caramelized Brussels Sprouts, and Cornbread Dressing. (Taste Teasers: Crudités & Herb Ranch, and Shrimp Cocktail)
Class of 2015
Southern Comforts. Take a trip down South and explore true southern comfort food. Y’all will get an intimate glimpse of Chef Nirasha’s tales of life growing up in Eastern Kentucky and Southern Florida while learning how to make her Buttermilk Brined Fried Chicken, Collard Greens, and Black-Eyed Pea Salad. (Taste Teasers: Pimento Cheese & Saltines, Shaved Country Ham, Radishes w/ Butter, and Sweet Tea)
Class of 2015
Scrumptious Superfoods. Hands on class working with ingredients that are packed with large doses of antioxidants, vitamins, and minerals. We will be discussing the health benefits of each superfood and how easy it is to incorporate them into our daily meals. Menu includes Grass Fed Beef Flank w/ Blistered Cherry Tomatoes, Spinach & Rosemary, Shaved Broccoli Salad w/ Kefir Ranch, and Mushroom & Kale Quinoa Risotto. (Taste Teasers: Protein Stovetop Popcorn w/ Nutritional Yeast and Grilled Artichokes w/ Harissa)
Class of 2015
Appetite for Appetizers. A finger food foraging class. Learn to create easy, impressive appetizers that will bring the bling to any cocktail party or formal dinner. Menu includes Stuffed Belgium Endive, Tuna Tartare w/ Yuzu Vinaigrette & Macadamia Nuts, Seared Baby Peppers w/ Smoked Almond Dust & Sriracha Aioli, Prosciutto & Basil Wrapped Grilled Peaches, and Gougeres. (Taste Teasers: Goat Cheese Stuffed Dates w/ Applewood Smoked Bacon and Fava Bean Puree w/ Crostini)
Class of 2015
Get us to the Greek. Create a scrumptious Greek dinner from start to finish with familiar and unfamiliar seasonal ingredients. Enjoy a wonderful spread that is sure to impress your most important guests when you host your next dinner party. Menu includes Zucchini and Haloumi Fritters with Creamy Dill Sauce, Spinach-Leek & Feta Filo Tarts, and Grilled Leg of Lamb with Mint Salsa Verde. (Taste Teasers: Tirokafteri w/ Pita, Greek Olives and Crudités)
Class of 2015
Mastering the Grill. Get ready for grilling and family picnics! Learn the do’s and do not’s of cooking over an open flame and how to cook the perfect steak. Menu includes Bone-In Beef Ribeye Steaks w/ Chimichurri Sauce, Grilled Potato Salad, Grilled Goat Cheese Stuffed Radicchio w/ Saba, and Grilled Watermelon & Heirloom Tomato Salad. (Taste Teasers: Mini Grilled Tartines and Grilled Jumbo Shrimp w/ Citrus)
Class of 2015
Cooking the Classics. Teaching the methods and techniques needed to master classic French dishes. Menu includes Coq au Vin, Roasted Fingerling Potatoes, and Radicchio Salad w/ Goat Cheese. (Taste Teasers: Mini Croque Madames and French Onion Soup Shots)
Class of 2015
Endless Summer. Celebration of summer’s bounty with lite and bright recipes. Learn basic knife cuts and how to sear and grill meat. Menu includes Sweet Corn Succotash, Cannellini Bean Cakes, and Grilled Pork Tenderloin w/ Sautéed Grape and Shallot Sauce. (Taste Teasers: Watermelon Gazpacho Shots and Grilled Vegetable Skewers w/ Creme Fraiche-Horseradish Dip)
Class of 2015