Sharpen Your Knife Skills – with a Fajita Dinner Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety, the difference between sharpening and honing, and different knife styles. Led by Chef Drew Flanders, you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for all for making up a terrific menu: Pico De Gallo Guacamole Chicken Fajitas Taqueria-Style Pickled Carrots Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts Learned: Batonet, Bias-Cut, Chiffonade, Citrus Supremes, Dice (Sm, Med, Large), Julienne and Asian Julienne, Mince, Rondelles Can be adapted for Vegetarians
Taco Tuesday Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included! You’ll sharpen your knife skills while making fresh PTaco Tuesdayand Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Flour Tortillas Pan-Seared New York Steak Tacos al Pastor with achiote and a grilled pineapple cilantro salsa Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage Served with Cold Beer and or Margaritas (2 pp)
Taco Tuesday Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included! You’ll sharpen your knife skills while making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Flour Tortillas Pan-Seared New York Steak Tacos al Pastor with achiote and a grilled pineapple cilantro salsa Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage Served with Cold Beer and or Margaritas (2 pp)
Sharpen Your Knife Skills – with a Fajita Dinner Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety, the difference between sharpening and honing, and different knife styles. Led by Chef Drew Flanders, you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for all for making up a terrific menu: Pico De Gallo Guacamole Chicken Fajitas Taqueria-Style Pickled Carrots Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts Learned: Batonet, Bias-Cut, Chiffonade, Citrus Supremes, Dice (Sm, Med, Large), Julienne and Asian Julienne, Mince, Rondelles
Teens at Whisk – Fend For Yourself Dinners – 5 Day Camp This 5-day camp is designed for teens, ages 13 and up. MONDAY, August 7th To FRIDAY, August 11th FROM 2:00PM – 4:00PM Each Day Have you ever wanted to make your family a 3-course dinner? Like really make dinner on your own? Join Chef Lee Baker for this 5-day hands on camp where you’ll practice all kinds of kitchen skills while you prepare 5-days of dinners including sides and desserts. Each day will present a new menu with a new protein and techniques galore. You’ll learn made-from-scratch recipes and how to use some grocery store items to streamline the cooking process. Monday – Fiesta Night Skirt Steak Fajitas with grilled peppers and onions, Guacamole, Mexican Rice and Beans, Watermelon Agua Fresca, and Baked Cinnamon Sugar Tortilla Chips Tuesday – Impressive Past Handmade Fresh Pasta with Creamy Chicken Alfredo, Antipasto Salad, and Lemon Ricotta Cookies Wednesday – A Sub Above Meatball Subs with Tomato Sauce & Provolone Cheese, Fried Zucchini Chips, and Flourless Chocolate Cake Thursday – Breakfast for Dinner French Style Omelette with a choice of fillings, Homemade Chicken and Apple Sausage Patties, Hash Browns, Glazed Blueberry Scones Friday – Fish Bake Salmon en Papillote with Cherry Tomatoes & Fresh Corn, Smashed Baby Potatoes, and Strawberry Meringue Cake All classes are taught by a Culinary Professional, with 2 adult assistants No prior experience is required, just an interest to learn. For safety reason, please tie long hair back and wear closed toed shoes. Dietary restrictions may be accommodated, please note on registration.
The Taco Workshop Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included! You’ll sharpen your knife skills while making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Tortillas Pan-Seared New York Steak Tacos al Pastor with achiote and a grilled pineapple cilantro salsa Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage Served with Cold Beer and Margaritas (2 pp)
The Taco Workshop Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!* You’ll sharpen your knife skills while making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Tortillas Pan-Seared New York Steak Tacos al Pastor with achiote and a grilled pineapple cilantro salsa Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage *Served with Cold Beer and Margaritas (2 pp)
The Taco Workshop Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings. Cold Beer and Margaritas included!* You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting: Fresh, Homemade Corn Tortillas Pan-Seared Steak Tacos al Pastor with Achiote, Grilled Pineapple and Cilantro Baja Fish Tacos with Beer-Battered Cod, Lime Crema and Shredded Cabbage*Served with Cold Beer and Margaritas (2 pp)
Taco Tuesday Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!* You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Tortillas Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage*Served with Cold Beer and Margaritas (2 pp)