The Peruvian Chicken – Pollo a la Brasa Spicy and Succulent, this is one roasted chicken dinner to update your go-to meals! We will bring the taste of Peru into your home kitchen, with an uncommonly delicious spice marinated, slow roasted Peruvian Chicken! In this hands on class with Chef Jen Tarantino Reyes, you will learn how to spatchcock a chicken and marinate and roast till the skin is burnished yet still juicy! The quick green sauce and marinade alone are versatile to multiple applications to brighten up any meal. This chicken dinner packs so much flavor it will be sure to become a family favorite! Pollo a la Brasa – marinated and roasted Chicken with Aji Verde – Spicy Green Sauce (Cilantro, Jalapeño, Lime Yogurt) Arroz Verde – Peruvian Green Rice Ensalada de Pepino y Palta – Cucumber and Avocado Salad Served with Suspiro de Limeña (Dulce de Leche with Meringue) for dessert
The Italian Kitchen – Ricotta Gnocchi If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make and plate Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs Ricotta Gnocchi with Tomato Butter Sauce served with Braised Italian Sausage Chef will make Sfingi Italian Fried Doughnuts with a Dark Chocolate Dipping Sauce for your enjoyment!
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd) Served with a Mixed Green Salad
Tex Mex – Fiesta Ready!! Elevate your game when it comes to preparing a Tex-Mex meal, whether it’s for your family or a fiesta for friends, you will learn all the tricks and techniques in this class!! Chef Jen Tarantino Reyes will show you how to make fresh handmade flour tortillas (and we mean fresh, without grocery store additives and preservatives)! You’ll never want store bought again! Your fresh tortillas will be brimming with flank steak and all the toppings and sides necessary for a fantastic Tex-Mex Fiesta! Come join us in this hands-on class and make: Jalapeño Queso (with store bought chips) Pico de Gallo Mexican Street Corn Salad Shaved Flank Steak Meat – Marinated then Pan-Seared with Homemade Fresh Pork Fat Flour Tortillas We’ll cook and sip cold Beers and/or Margaritas! (2pp)
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Peruvian Kitchen – Pollo a la Brasa Spicy and Succulent, this is one roasted chicken dinner to update your go-to meals! We will bring the taste of Peru into your home kitchen, with an uncommonly delicious spice marinated, slow roasted Peruvian Chicken! In this hands on class with Chef Jen Tarantino Reyes, you will learn how to spatchcock a chicken and marinate and roast till the skin is burnished yet still juicy! The quick green sauce and marinade alone are versatile to multiple applications to brighten up any meal. This chicken dinner packs so much flavor it will be sure to become a family favorite! Pollo a la Brasa – marinated and roasted Chicken with Aji Verde – Spicy Green Sauce (Cilantro, Jalapeño, Lime Yogurt) Arroz Verde – Peruvian Green Rice Ensalada de Pepino y Palta – Cucumber and Avocado Salad Served with Suspiro de Limeña (Dulce de Leche with Meringue) for dessert
The Spanish Kitchen – Modern Tapas Spanish Tapas became a passion of Chef Jen Tarantino Reyes early in her culinary career. The small plates, with their flavorful combinations of proteins, seafood and vegetables, were on weekly rotation in her home kitchen after her first visit to Barcelona. Come learn the secrets behind these classic delicacies and learn some cheffy twists that will elevate your next tapas party. In this class you will make and enjoy four unique Spanish dishes, accompanied with wine, of course! Menu: Golden Beet Carpaccio with sherry vinegar, garlic and parsley Potato Chip Tortilla Española with capers and garlic aioli Gambas al ajillo-garlic butter prawns with lemon and herbs Albondigas Tapas-Spanish meatballs (beef & pork) in a smoked paprika tomato sauce, olive oil fried bread
The Bread Workshop – 3 Fast and Easy Recipes There is something satisfying about transforming flour, yeast and water into an edible, work of art. Join Chef Jennifer Tarantino Reyes in this hands-on class where she will teach you how to quickly make 3 different and unique breads that are all delicious. In just 3 hours you will make and enjoy fresh baked bread, focaccia and biscuits! You will never want to purchase bread from the grocery aisle again! Peasant Bread Focaccia (unconventionally fluffy) Southern Biscuits (multi layered and moist) Make, taste and take home.
The Italian Kitchen – Ricotta Gnocchi If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make: Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs Ricotta Gnocchi with Tomato Butter Sauce and Braised Italian Sausage Sfingi Italian Fried Doughnuts with a Dark Chocolate Dipping Sauce
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)