The Caribbean Inspired 3 Course Dinner Turn your kitchen into an Island Getaway! Join our Caribbean-born Chef Yary as she takes your taste buds on a tropical getaway in this hands-on class. Learn how to make a traditional Jerk seasoning from scratch and start your night out with a spicy, fresh starter. Flavorful spices and herbs take over the main course that is finished with a cooling relish. Warm ginger complements seasonal fruit for a refreshing dessert. You’ll finish your hands-on class feeling refreshed and invigorated as if you’ve just taken a vacation. Jerk marinated Tuna Steak, Caramelized Pineapple, with a Red Peppers Relish. Pork Tenderloin crusted with Rosemary, Thyme, Sage, Mustard, Garlic and Honey, with a Green Apple, Date, Herbs Relish, Orange-thyme glazed Carrots and Charred Spicy Broccolini. Pear, Apple, Ginger Crumble, served with Chantilly Cream.
Tapas for All – for Meat Lovers, Vegetarians and Vegans Getting all your friends together can be a challenge with so many different dietary preferences, but not in this class! Chef Yary will show you just how simple it can be. Learn how to make similar flavor substitutions for meat-lovers, vegetarians and vegan friends alike with this tapas menu, served with the proper pairings. Chef Yary was born and raised in Cuba, graduated culinary school in Spain and is now currently working towards earning her Nutritional Coaching License. Join us in this class where Yary will greet you with: Artichoke, Arugula and Roasted Peppers on Mini Tarts or Vegan Hard Cheese served with Cava with fresh Rosemary and Blackberries Then we will get our hands busy in making: Piquillo Peppers filled with Mediterranean Tarragon Chicken Salad or Tofu Salad Gambas al Pil Pil: Spanish-Style Marinated and Grilled Spicy Shrimp Skewers with Honey-Chipotle Crema and Toasted Bread or Grilled, Spicy Mushrooms with Honey-Chipotle Vegan Cream Peach Caprese Salad: Honey and Basil-infused Peaches/Nectarines, Grilled and Skewered with Mozzarella or Vegan Cheese and Drizzled with White Balsamic Vinaigrette Served with Cava or Sangria
The Cuban Kitchen – Tapas Looking for a new, creative dish to add to your repertoire? One thing is for certain – you’ll rarely go wrong if you prepare something with a little international flair. In this hands on-class, Chef Yary, a Cuban native, will use her culinary expertise to help you prepare Cuban dishes that will surely make your “do over” list. These Cuban classics will elevate your palate and leave your family and friends wanting more! Cuban-Style Crab Cakes – chilies, onions, garlic, tomato, herbs and capers with an avocado herb crema and spicy mango relish Crispy Mojo Marinated Pork Rib Bites with Fresno Chile Chimichurri – pan-seared St. Louis-style cut pork ribs marinated in a Cuban mojo sauce, served with Fresno chili chimichurri sauce Tostones and Cuban-Style Carne Asada with Chili and Crema Braba – marinated beef with spices and lime, pan-roasted and served over fried plantains drizzled with pickled chili peppers and spicy aioli
The Cuban Kitchen – Tapas Looking for a new, creative dish to add to your repertoire? One thing is for certain – you’ll rarely go wrong if you prepare something with a little international flair. In this hands on-class, Chef Yary, a Cuban native, will use her culinary expertise to help you prepare Cuban dishes that will surely make your “do over” list. These Cuban classics will elevate your palate and leave your family and friends wanting more! Cuban-Style Crab Cakes – chilies, onions, garlic, tomato, herbs and capers with an avocado herb crema and spicy mango relish Crispy Mojo Marinated Rib Bites with Fresno Chile Chimichurri – pan-seared St. Louis-style cut pork ribs marinated in a Cuban mojo sauce, served with Fresno chili chimichurri sauce Tostones and Cuban-Style Carne Asada with Chili and Crema Braba – marinated beef with spices and lime, pan-roasted and served over fried plantains drizzled with pickled chili peppers and spicy aioli
PRIVATE Yary/ Lousie C / Peruvuian Dinner Scallops Gratin; with fresh Thyme, freshly grated Parmesan cheese, served on its shell garnished with basil and baby tomatoes. Herb-Pepper Crusted Lamb Chops – Beer Marinated Double Bone Lamb Chop crusted with garlic, fresh herbs and multi colored peppercorns, drizzled fresh Mint Sauce, with Mushroom Spanish Rice and pan roasted Baby Carrots glazed with Orange Butter Sauce. WIne Poached Pears, with fresh Ricotta.
The Empanada Workshop – A Cultural Tour The origins of the empanada are unclear, but it seems likely that they first appeared in Argentina in the kitchens of immigrants from northern Spain, where the dish forbearer was a larger, double-crusted pie, cut into slices. Join Chef Yary in this hands-on class and discover the differences of empanadas from around the world with a variety of doughs, shapes, fillings and cooking techniques. In this class you will make and enjoy: From Spain – Empanada Gallega: Baked tuna pie made of seasoned dough that surrounds Spanish bonito From Argentina – Empanadas Mendocinas: Traditional beef empanadas baked with onions, chorizo, potato, spices, olives and hard-boiled egg From Cuba – Chipotle Chicken Empanada: Pan-fried empanadas with roasted peppers, mushrooms, Swiss cheese and avocado dip
The Spanish Kitchen – Paella The tradition of Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Spanish educated and trained Chef Yary and take a trip for the evening to learn how to prepare the perfect gluten free celebration menu. You’ll learn from the paella master tips about choosing the right rice, where to get the best saffron and the difference between Mexican and Spanish chorizo. You will leave this class with the confidence to make this Spanish feast at home. OléYou’ll learn how to prepare: Paella Mixta (is a seafood & meat Paella stuffed with shrimp, mussels, clams, calamari, pork ribs , chorizo and chicken in a tomato saffron sofrito sauce) Asparagus, Piquillo Peppers, Caramelized Leeks topped with a Lemon Herb Vinaigrette Guests are greeted with Tapas made by Yary and a carafe of sangria, white or red wine. Group of 2 or more can choose to make a vegetarian, all meat, or all seafood version, just let us know. No single orders please during this limited capacity time.
The Peruvian Inspired 3 Course Dinner Peruvian Cooking has been inspired by so many different cultures, nut just the neighboring countries but from countries around the world. It is a true “fusion” Of flavors that blend together and highlight it’s local and fresh, sea to mountain bounty. Join Chef Yary in this hands on cooking class and explore then “fusion” explosion of flavors. In this three course dinner, we will make and enjoy Scallops Gratin; with fresh Thyme, freshly grated Parmesan cheese, served on its shell garnished with basil and baby tomatoes. Herb-Pepper Crusted Lamb Chops – Beer Marinated Double Bone Lamb Chop crusted with garlic, fresh herbs and multi colored peppercorns, drizzled fresh Mint Sauce, with Mushroom Spanish Rice and pan roasted Baby Carrots, glazed with Orange Butter Sauce. WIne Poached Pears, with fresh Ricotta.