An expert Teaching Table chef will lead you through the preparation of an elegant, multi-course plated menu featuring seasonal ingredients at their peak. You will develop advanced culinary techniques while conquering any apprehension about working with shellfish, preparing sophisticated dishes like gazpacho and risotto, and learning insider tricks from professional kitchens. The course also covers ingredient sourcing strategies; understanding which premium ingredients deserve investment and which alternatives offer excellent value.
This farm-to-table date night cooking class creates a romantic, convivial atmosphere for learning and enjoying seasonally-inspired cuisine together. Over the course of the evening, you will prepare beautifully plated dishes such as gazpacho, lamb chops, lobster pasta, and elote. The menu celebrates seasonal farmers market ingredients, includes an indulgent fruit-based dessert, and concludes with a refreshing mocktail. The experience blends culinary education with the pleasure of cooking and dining in good company.
Winter Menu Offerings:
- Salad composed of roasted beets, pistachios, goat cheese, and balsamic vinaigrette
- Seared scallops with whipped sweet potato, caramelized cauliflower, and lemon wine reduction (available with alternative fish or vegetarian protein)
- Risotto Funghi
- Dark chocolate pot de creme garnished with sugared berries
Spring Menu Offerings:
- Garlic and Parmesan polenta fries accompanied by Dijon aioli
- Shaved rhubarb and asparagus salad with farro and lemon sherry vinaigrette
- Lemon pepper broiled cauliflower steaks or lamb chops (your selection) with spring mint chimichurri and fresh pea puree
- Two-step strawberry sorbet topped with almond brittle
Summer Menu Offerings:
- Blackberry basil mocktail fizz
- Shareable elote: charred corn, avocado, lime, chipotle, and cotija cheese
- Watermelon, tomato, and mint gazpacho
- Shrimp, lobster, or crab bucatini with sweet corn and pickled cherry peppers
- Grilled pound cake with maple and rye-soaked peaches and chantilly cream
Fall Menu Offerings:
- Potato and leek soup finished with thyme oil and sourdough croutons
- Kale and apple salad with apple cider vinaigrette
- Grilled pork chops with chipotle and fennel rub, accompanied by apple compote
- Roasted sweet potatoes with ginger miso chimichurri
- Apple cinnamon crisp served with vanilla ice cream
Important notes regarding menu options:
The blackberry basil beverage is a non-alcoholic mocktail; you are welcome to bring your own alcohol to enhance it as you prefer.
Shellfish selections vary based on seasonal availability and your preferences.
Vegetarian and vegan preparations are available for all menus. Please indicate your dietary preferences when registering.
Prior experience and skill requirements:
No cooking experience or specialized skills are necessary. The Teaching Table instructional team personalizes and customizes instruction to match the needs and interests of the small group.
What is included in your course fee:
- All ingredients and materials for the menu preparation
- Aprons for wearing during class; you have the option to purchase a new apron to take home
- Clear, demonstrated instruction with hands-on cooking participation
- Tasting samples of everything prepared, and typically a complete plated meal to enjoy together
- Printed recipes to take home for future reference
- Direct access to an experienced chef for cooking questions and guidance
- We handle all cleanup; you simply enjoy and relax
Teaching Table prioritizes sourcing local, seasonal, sustainable, and organic ingredients in all course menus whenever possible.
What to bring and beverage policy:
We provide complimentary water and tea throughout the class. You are welcome to bring your own beverages if desired. We are happy to suggest wine pairings and spirits that complement both your meal and the mocktail.
