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Cooking Classes

Contact us for more details.

Many people marvel at the diversity of dishes we produce daily at the restaurant. In these classes Chef Shevek and his Sous Chef George will be teaching you exactly how we do this. You need not be an experienced cook to be able to keep up. The only difference between the recipes we give you and those used in the restaurant will be modifications due to what is easily available at a supermarket, versus what we purchase through our food distributors. You will learn how to pre-prep certain ingredients that can be used to make a meal at a moments notice. Whether you're cooking for 1 or 20, these recipes will quickly and easily create healthy and delicious gourmet meals.

Classes are from 11am to 2pm on Saturdays at the restaurant. We will offer the same class 2 weeks in a row to make it easier to fit into your schedules. (If there are enough people able to take Thursday classes from 11am to 2pm, we will add in a weekday class for that cycle, so please let us know.) If both Saturdays work for you, please let us know so we can create space for those with a more limited schedule--we do have some out-of-towners hoping to attend. Class size will be a minimum of 5 and a maximum of 8 students. You can register online by contacting us via email or by telephone (575.534.9168; leave a message if we're not there).

Each class will include demonstration and hands-on experience.

Prices of each class will be based upon the expense of the ingredients used, and will be due at class-time. The price includes a meal of all the dishes prepared that day. If you'd like a matched glass of wine with the meal, add $12--or a matched beer, add $5. Sign up and pay for any 3 classes and receive a 5% discount; any 6 classes, 10% discount; and any 9 classes, 15% discount.

Every class will include laminated recipes that will build a cookbook. A binder will be included with your first class. Each class will focus on a section of our menu (i.e. Soups, Poultry, Cheese & Eggs, etc.); we will cook 4 favorite dishes from our seasonal menus and 1 recipe that we serve all year long. All adjunct recipes, such as appropriate starches, broths, sauces, etc. will also be included. 3 classes not based on the restaurant's present Dinner menu will also be offered: Jewish cooking; Breakfast foods from our former Brunch menu; and a class from our former Luncheon menu.

Seafood

$50 + tax. Antipasto di Pesce. Grilled Mahi Mahi with Blackberry-Balsamic Sauce. Grilled Shrimp with Lavender & Mint. Zarzuela. Paella.

Mar 13
Saturday

Mar 18
Thursday

Mar 20
Saturday
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Jewish Cooking

$40 + tax. Chopped Chicken Liver. Potato Latkes/Kugel. Challah. Chicken Soup with perfect Matzo balls. Ruggalach.

Mar 27
Saturday

Sep 2
Thursday

Sep 4
Saturday
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Vegetables & Salads

$35 + tax. Artichoke Hearts with Lemon-Mint dressing. Moroccan Date & Orange Salad. Lebanese Beets. Grilled Stuffed Portabello Mushroom. Blue Cheese, Apple-Honey, Sherry-Walnut and Ceasar dressings.

Apr 15
Thursday

Apr 17
Saturday

Aug 14
Saturday
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Desserts

$45 + tax. White Chocolate-Amaretto Mousse. Clafouti. The world's best Carrot Cake. Aztec Mousse. Mascarpone Cheese Cake.

Apr 24
Saturday

May 6
Thursday

May 8
Saturday
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Cheese & Eggs

$35 + tax. Cabrales Blue Cheese & Blood Oranges. Stuffed Roasted Pepper in Preserved Lemon Sauce. Grilled Herbed Feta Cheese. Eggs in Brandy Cream. Menemen.

May 15
Saturday

May 20
Thursday

May 22
Saturday
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Meat

$50 + tax. Veal with Strawberries & Basil. Puerco al Salamanca. Grilled Lamb Loin with a Pomegranate-Walnut-Roasted Pepper Relish. Beef Tenderloin tips in Cabrales Blue Cheese Sauce. Portabello Mushroom-Liver Pate.

Jun 19
Saturday

Jun 24
Thursday

Jun 26
Saturday
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Breakfast Cooking

$35 + tax. Eggs Benedict-the perfect poached egg. Omelet basics. Potato Latkes. Challah French Toast & stuffed French Toast. Making your own cream cheese Shmeers.

Jul 3
Saturday

Jul 8
Thursday

Jul 10
Saturday
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Pasta

$40 + tax. Shrimp Farfalle. Cappellini with Chicken & Fresh Basil. Pheasant Sausage. Cappellini in Wild Mushroom Cream. The ultimate Lasagne.

Jul 17
Saturday

Jul 22
Thursday

Jul 24
Saturday
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Lunch

$40 + tax. Monte Cristo with Brandied Raspberry Sauce. Crab Cakes. Greek Salad. Curried Chicken Salad. Aioli Potato Salad.

Jul 31
Saturday

Aug 5
Thursday

Aug 7
Saturday
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Soups

$40 + tax. Blueberry-Merlot. Gazpacho. Green Chile Chicken and Rice. Cream of Portabello. Crab and Roasted Corn Bisque.

To Be Repeated
Fall 2010
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Poultry

$45 + tax. Blood Orange Chicken. Spicy Tunisian BBQ Chicken. Duck with Mandarin Oranges. Chicken and Fig Tagine. Chicken Marsala.

To Be Repeated
Fall 2010
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Crêpes & Savory Pastries

$40 + tax. Bride's Fingers. Cheese Cigars. Moroccan Chicken & Apple Crêpe. Spicy Spanish Chorizo & Date Crêpe. Spanakopitta.

To Be Repeated
Fall 2010
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Note: All Thursday dates are based upon demand.

Starting Saturday 8/14 we will repeat the above classes; we'll schedule the most requested ones first. If you've missed a class you wanted to take, please let us know and we'll notify you when it's rescheduled.