COOKING CLASSES

Lessons on the Fine Art of Preparing and Cooking Delicious and Unforgettable Meals

Lessons with Chef Jason Ivener

Artful Foods Catering cooking classes are hands-on and are taught by Chef Jason Ivener. Classes are small, around 12 students, and are designed for anyone who wants to cook, from the beginner to the more experienced home chef. All classes are hands-on. In each class, the students arrive to find an array of seasonal, fresh ingredients that have been cut and measured. That is, the preparation has been done for you so you can focus on the important parts of the recipes, rather than spending your time peeling potatoes and measuring sugar. You will learn four to five recipes from start to finish that focus on a certain type of cuisine or cooking technique. The objective is for you to gain a firm grasp of the cooking techniques and gain a better understanding of the essential ingredients per the recipes. Students will expand their skills and knowledge, learn new techniques and gain confidence in the kitchen. After the cooking is done, you will sit down and enjoy the dishes you cooked, paired with a tasting of sake, wine, champagne or non-alcoholic beverages that complements your meal.


COOKING CLASSES 2014

MEXICAN

Tortilla soup, Jicama-citrus salad, Chicken enchiladas suizas, Trés leche cake

FRENCH BISTRO

Salmon pâté, Fennel-apple salad, Braised short ribs, Profiteroles with vanilla gelato

JAPANESE

Sushi trio, Miso soup, Miso black cod, Rice pudding crème brulee, flourless chocolate cake

INDIAN

Samosas, Pappadums, Chutneys, Tandoori chicken with classic sides, Indian rice pudding

ITALIAN

Panzanella, Butternut squash ravioli with sage sauce, Chicken cacciatore, Ricotta-pinenut tart

MOROCCAN

Appetizers, Israeli salad, Chicken tagine with couscous and dried fruits, Orange cake

BRUNCH

Scones, Gazpacho, Spinach-mushroom-cheese quiche, Almond-plum coffee cake

FUSION - FRENCH/JAPANESE

Minced lamb in lettuce cups, Asian chicken salad, Poussin with yogurt curry sauce, Yuzu tart

GREEK

Cold appetizers, Avgolemono soup, Lamb-eggplant moussaka, Baklava & Honey nut ice cream

ALL-AMERICAN BBQ

Watermelon-feta-mint salad, Corn salad, BBQ Chicken & Baby back ribs, Strawberry shortcake


12 PERSON MINIMUM. ALL MENU ITEMS ARE SUBJECT TO CHANGE.

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