We have two types of classes, Gourmet Foodie Night,$50 per person, and Cooking Classes $35. Gourmet Night Classes are more intimate and you will have several courses with candlelight, music, a real nice ambiance. Where as cooking classes are more instructual, you will be treated to an entertaining and interactive culinary experience that ends with a restaurant quality meal that you can easily recreate at home. You will be able to dine on the prepared dishes, ask questions, and make new friends. We encourage our guests to cook! We ask for voluntary participation throughout the meal. If you aren't cooking, you may be tasting, plating or offering suggestions. So in summary, our class is hands-on or hands-off if you would rather sit back and relax. Class Schedule Below, as well as pictures from previous classes. (Prices do not include taxes or gratuity.) Classes will be held at the Appliance Solution, 301 Long Avenue at 6:30 for dates shown below: Also, we can come to your place and host a class, we have a 6 person minimum.
*04/26 Gourmet Night - "Steak House Supper" Sit back and enjoy these wonderful courses starting with Pan Roasted Oysters, Caesar Salad, Grilled Marinated Rib Eye Steaks with Blue Cheese Butter, Creamy Spinach. Dessert, Cheesecake with Strawberry Sauce.
05/02 - "Flounder with Basil & Tomatoes". This entre is packed with flavor, and is the perfect one pot dish.
*05/10 - Gourmet Night - "A Night to Remember". Fried Green Tomato with Crabmeat Remoulade, Cheese Plate & Fruit, Pork Milanese and Creamy Mashed Potatoes, and Meyer Lemon Meringue Tarts.
05/16 -"Amazing Entree Salads". Most people think of salads as just the opening act for dinner, or maybe as a side served alongside a protein. But why shouldn't you be able to enjoy salads as the main course? By adding some great mix-ins or toppings you can take any salad and turn it into a meal. And, salad doesn't always have to be about leafy greens either, see our class selections below: Seared Diver Scallops with Corn Relish and Basil Dressing, Roasted Corn, and Quinoa Salad with a little something extra.
*05/24 - Gourmet Night - "A Night in Greece". Begins with Ouzo the traditional drink of Greece, Appetizer: Shrimp Saganaki, Greek Salad, Grecian Pork Tenderloin with Orzo & Spinach, and Baklava.
06/06 - Roasted Lemon Garlic Chicken w/Herbs and Potatoes. This is my favorite "go to recipe", the skin is super crispy and the flavor is intense. Great recipe to have leftovers for soup, chicken salad, or sandwiches.
*06/14 - Date Night "House Specials". Salmon Chowder, Chateaubriand w/Béarnaise Sauce, Smashed Parmesan & Chive Potatoes, Green Beans with shallots, almonds & balsamic brown sugar glaze. Dessert Salted Carmel Chocolate Pecan Pie.
06/20 - "Let's Do Brunch". This class focuses on 2-3 brunch items that will satisfy a variety of taste and give tips for easy entertaining.
*06/28 - Gourmet Night, "Summer on the Coast”. Shrimp Cocktail, Fried Green Tomato & Arugula Salad, Red Snapper marinated with Chile and Lime over Roasted Corn & Pea Salsa, and Chocolate Cheesecake.
07/11 - Blackberry Jalapeno Glazed Pork Tenderloin. This sauce is worth the price of the class. I have used it for duck, and chicken. It is fruity with just a little kick.
*07/19 - Gourmet Night -, "Entertaining with French Flair". Escargot, French Onion Soup, Steak Au Poivre with Haricots Verts, and Crème Brule.
07/25 - Let's do Thai. Pad Thai. The flavors are layered in flavor and not too spicy. A class favorite.
*08/02 - Gourmet Night, "Decadence at its Best". Crab Cake with Remoulade, Roasted Beet Salad with candied Walnuts, and Blue Cheese. Roasted Duck Breast with Cherry Sauce over Wild Rice, and Chocolate Pot De Crème.
08/08 - Tapas - Special Assortment of Gourmet Appetizers.
*08/16 - Gourmet Night. "Surf and Turf". The perfect marriage of steak and seafood. Learn to prepare a summertime dinner using the freshest, most flavorful ingredients from both land and sea. Whether it's romance by candlelight or just a great meal with friends, this class is all about sharing the fun of cooking and gathering around the table. Grilled Garlic Shrimp, Caprese Salad, Flank Steak with Chimichurri Sauce, and Bread Pudding with Salted Bourbon Sauce.
08/22 - Crawfish Quiche and Salad. You will want this recipe.
*08/30 - Gourmet Night. "Enchanted Evening". Crab and Corn Chowder, Heart of Palm Salad, Roasted Stuffed Pork Loin, Rice Pilaf loaded with Fruit & Nuts, and Italian Cream Cake.
09/05 - Chicken Fricassee with Figs and port Sauce. This entre brings chicken to a gourmet setting.
*09/13 - Gourmet Night. "Fall is in the Air", Shrimp Bisque, Prime Rib Roast with creamy horseradish sauce, Garlic Mashed potatoes, Haricots Verts. Dessert Bread Pudding with Bourbon Praline Sauce. A feast fit for royalty.
09/19 - The Big Easy, Shrimp Creole Style. This is a true 30 minute meal with bold flavors. Also, will be making homemade French bread.
*09/27 - Gourmet Night. "A Toast to Good Friends". Carrot Ginger Soup, Thick and Juicy Pork Chop with Acorn Squash and Pumpkin Seed Vinaigrette. This Vinaigrette brings the right amount of acid to the entre to lighten the bold flavors and spices. Dessert Chocolate Stout Cake with Crème Anglaize.
10/03 - "Easy Entertaining". Learn how to prepare a wonderful stuffed Pork Tenderloin with a Dijon Mustard Sauce. This entre is a crowd pleaser, and you can prepare ahead of time, then just pop in the oven before your guests arrive.
*10/11 - Gourmet Night - "Prime Rib Anyone?" Shrimp Cocktail, Prime Rib with Au Jus, Creamed Spinach, and Potatoes Au Gratin, and Bourbon Pecan Pie
10/17 – Carbonara with Grilled Shrimp. This entre is rich in flavor and a real crowd pleaser.
*10/26 - Gourmet Night, "Romance is in the Air". Crab Bisque, Steak Au Poivre, Garlic Mashed potatoes, Haricots Verts, and Chocolate Cheesecake.
November & December set aside for private classes and catering events. Please call 850-227-8030 to schedule.
*01/04 Date Night – “Elegant Comfort Food”. Shrimp Cocktail, Roasted Beet Salad with Goat Cheese and Candied Walnuts, Braised Short Ribs over buttered noodles, and Chocolate Pecan Pie.
01/10 Grilled Fish Tacos, with Lime Cilantro Slaw and Guacamole and Chips. This is a great recipe to have in your arsenal.
*01/18 Date Night – "A Night on the Rivera". Mussels with White Wine Sauce, Tomato and Goat Cheese Tart, Rack of Lamb Persil lade and Chocolate Mousse. Enjoy your evening as you relish in each course and allow yourself the pleasure of dining as the Europeans do.
01/24 "Roll with it Sushi & Nigiri" - Made three ways, fun interactive class. Inside-Out Spicy Tuna Roll with Special Sauce, Shrimp Nigiri, Vegetable Sushi. The trick to sushi is the rice. Once you know how to make the rice you are good to go. Fresh, simple and flavorful, sushi is the heart of Japanese cuisine - and one of the few meals you can make entirely with your hands.
*02/07 Date Night – “A Feast fit for Royalty”. Crispy Pork Belly, Shrimp Bisque, Quail with Orange Coffee Gastric over wild rice, and Carrot Cake.
02/08 “A taste of New Orleans”. Crawfish Etouffee. This is an inspired Creole entre served over rice.
*02/15 Date Night – “The Seduction Dinner”. Seared Diver Scallop,Fresh Greens with Pear, Candied Walnuts, and Blue Cheese, Rack of Lamb encrusted with herbs or Filet Migon, creamy mashed potatoes, Spinach, and Pot of Chocolate.
02/21 Coq Au Vin Blanc, a classic changed to today’s standards, light and fresh.
*03/01 Date Night – “Spring is in the Air”. Roasted Asparagus wrapped with Prosciutto and served with Aioli, Vichyssoise, Crispy Duck with Fig Sauce over wilted Spinach, and Apple Crostatas.
03/07- "Something Fishy" Catch of the Day. Pan seared Snapper with Preserved Lemon Sauce and Roasted Carrots. Also, we will teach you how to make homemade bread in 30 minutes.
*03/15 - Date Night - "Guilty Pleasures". Crab Cheesecake (my favorite), Carrot Ginger Soup, Pork Medallions with Shitake Mushroom Sauce, and Wild Rice. Dessert, Chocolate Ganache Raspberry Tart.
3/21- Spring Break no Class
*03/39 Date Night - "Welcome to Italy". Fresh Tomato and Mozzarella Basil Salad, Italian Sausage and Potato Soup, Veal Scaloppini with Shrimp and Brandy Cream Sauce, and, Italian Cream Cake.
04/04 Oysters extra Crispy. Served with Remoulade sauce over fresh greens. Once you make oysters this way, you will not make them any other way.
*04/12 Date Night "Let’s Eat Very Well before the Tax Bill Due". Pecan-Crusted Salmon with Bacon Fat Maple Glaze, Apple, Cranberry & Walnut Salad, Chicken Marsala with Angel Hair Pasta, and Salted Caramel Chocolate Fudge Cake.
04/18 - "Homemade Pasta". You asked for it and here it is. This class will show you how to make Mushroom & Spinach Ravioli with herb Butter Sauce. Once you know how to make pasta dough you can branch out into Lasagna, Spaghetti and so on. This class will fill up fast so sign up today.