Reservations

• Your Full Name
  
• Contact Phone
  
• Name of House
  
• Date and Time Requested
• # of People
• Which Class

Orders must be placed 48 hours in advance. Fees payable in advance by credit card. 48 hour notice required for cancellation; cancellation fee of 5% of total order applies.

New Orleans Meets Sonoma County™
What two places better to connect than New Orleans and Sonoma County. Take the fresh bountiful ingredients of Sonoma and combine them with the passion and fire of New Orleans. This night is sure to engage the senses, lots of laughter thrown in. A night to remember!

Menu
Horseradish stuffed Prawns wrapped in Carmelized Bacon
Mixed Sonoma Greens with Pears, Pine Nuts and Point Reyes Bleu Cheese
Creole Spinach stuffed Pacific Salmon
Tasso infused Polenta
White Chocolate Bread Pudding

I’m Not Just a Piece of Meat™
Meat is very diverse, as are we. There are different cuts, shapes, sizes and types. These are factors which determine how we transform this wonderful protein into the ultimate piece of love. We will identify and talk about the proper selection of meat and use various cooking methods that will enhance, compliment and carry meat to perfection.

Menu
Filet of Beef, Arugula and Artichoke Crostini
Cinnamon Pork Tenderloin with Jasmine Rice
Grilled Lemon Chicken with Moroccan Cous Cous Salad

New Orleans Comes to You™
Maria arrives, complete with her native New Orleans accent, music, and charm, to teach you how to prepare an authentic New Orleans dinner. Laissez les bon temps rouler!

Menu
Giant Grilled Shrimp with Creole Remoulade
French Market Tossed Salad
Chicken and Sausage Jambalaya
Pan Seared Snapper Amandine with Creole Meuniere Sauce
Flaming Bananas Foster

Move Your Guests to Tears™
Do you feel domestically inept when it comes to entertaining? Most would-be cooks don’t have the time for a 2nd career in their own kitchen but that doesn’t mean they can’t tell polenta from pudding pops. You will utilize incredible ingredients and simple techniques that should be familiar to anyone who has passed through the kitchen on their way to the dining room. You will learn how to plan and create party food that looks like you took a month to prepare but in reality only keeps you in the kitchen (preferably with an open bottle of wine) for just as much time as it takes your guests to discover that doritoes y dip are not the appetizers du jour.

Menu:
Wild Mushroom And Brie Fondue
Sonoma Mixed Greens With Heart Of Palm, Mandarins And Brown Sugar/Butter Glazed Roasted Pecans Tossed With Aged Balsamic Vinaigrette
Fire Flashed Lamb Chops With Crispy Rosemary
Risotto With Peas And Proscuitto
Chocolate Mousse

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