The Mexican Kitchen – Carnitas Tacos

Tacos aren’t just for Tuesdays.  Come learn the tips, tricks and skills to have your own fiesta anyday, anytime.

Chef Jennifer Berry will greet you with a bright and zingy Halibut Ceviche, heat from Serrano chilies and fruity aromas from Manzano chilies,  served with homemade tortilla chips and the Perfect Paloma Cocktail.

Then you’ll roll up your sleeves and learn the basics of refried beans starting from dried whole beans, turn fresh masa into corn tortillas and how to make the the undisputed king of tacos, Tacos de Carnitas. No taco is complete without salsa and you will top yours with two workhorse salsas you’l learn to please both spicy and non-spicy palates.


  • Halibut Ceviche (lime, cilantro, Serrano and manzano chilies with homemade tortilla chips)
  • Frijoles Refritos en Manteca (whole black beans refried in lard)
  • Tortillas de Maiz (homemade corn tortillas from fresh masa)
  • Carnitas (easy braised pork shoulder, crisped up in a pan)
  • Salsa Verde (green salsa made from tomatillos)
  • Pineapple Pico de Gallo
  • Cocktail: Perfect Palomas

Teens at Whisk – 3 Day – Ringing in the New Year Around the World

This 3-Day Camp is designed for teens ages 13-18.

What better way to ring in the New Year than to celebrate in four different countries without needing a passport!  Every country has their own way of ringing in the New Year and many of the traditions revolve around foods that are eaten to bring good luck, prosperity and longevity throughout the coming year.  In this hands-on, 3-day camp, Chef Lee Baker will lead your teen through both savory and sweet dishes that might become traditions in your family.  Each day they will sample their creations in class and bring the rest home for all to enjoy.

Tuesday – Mexico

  • Chicken Tamales
  • Salsa Verde
  • Churros with Hot Chocolate Sauce

Wednesday – Italy & Spain

  • Homemade Cheese Tortellini
  • Creamy Tomato Sauce
  • Mini Italian Grape Surprise Cakes

Thursday – Germany

  • Pork Schnitzel
  • Spätzle with Thyme and Lemon
  • Berliners (Jelly filled doughnuts traditionally eaten at midnight)

All classes are taught by a culinary professional, with 2 assistants.

No prior cooking experience is required, just an interest to learn.

For safety reasons, please tie long hair back and wear closed-toed shoes.

Students will be working with flour, butter and eggs, so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

The Fundamental Foundation Series 101- Week 4 – Fat, Salt, Acid, Heat

Week 4 – Febuary 22nd – Fat, Salt, Acid, Heat:

Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make:

Olive Oil Tuna Confit with Salsa Verde

Fagioli ala Fiasco (Tuscan Cannellini Beans)

Grilled Caesar Salad 

Fresh Berries and Masala Zabaione

Additional Skills/Fundamentals:

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation