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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. When appropriate, we will offer the same class on two or more Saturdays to make it easier to fit into your schedules. If more than one class session works for you, please let us know so we can create space for those with a more limiting 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. Sign up and pay for any 3 classes and receive a 5% discount; any 6 classes, 10% discount; and any 9 classes, 15% discount. If you'd like a matched glass of wine or beer with the meal, speak to Chef Shevek at class-time.

Every class will include laminated recipes that will build a cookbook. A binder will be included with your first class. Each topical class will include five favorite dishes from our seasonal menus as well as all adjunct recipes, such as appropriate starches, broths, sauces, etc.

Lunch

Jul 31
Saturday

Aug 7
Saturday
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$45 + tax
Monte Cristo with Brandied Raspberry Sauce. Crab Cakes. Greek Salad. Curried Chicken Salad. Aioli Potato Salad.

Vegetables & Salads

Aug 14
Saturday

Nov 6
Saturday
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$40 + tax
Artichoke Hearts with Lemon-Mint dressing. Moroccan Date & Orange Salad. Lebanese Beets. Grilled Stuffed Portabello Mushroom. Blue Cheese, Orange-Poppyseed, Green Goddess and Caesar dressings.

Soups

Aug 21
Saturday

Dec 11
Saturday
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$45 + tax
Blueberry-Merlot. Gazpacho. Green Chile Chicken and Rice. Cream of Portabello. Crab and Roasted Corn Bisque.

Poultry

Aug 28
Saturday

Sep 11
Saturday
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$50 + tax
Blood Orange Chicken. Spicy Tunisian BBQ Chicken. Duck with Mandarin Oranges. Chicken and Fig Tagine. Chicken Marsala.

Jewish Cooking

Sep 4
Saturday
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$45 + tax
Chopped Chicken Liver. Potato Latkes/Kugel. Challah. Chicken Soup with perfect Matzo balls. Ruggalach.

Crêpes & Savory Pastries

Sep 18
Saturday

Sep 25
Saturday
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$45 + tax
Bride's Fingers. Cheese Cigars. Moroccan Chicken & Apple Crêpe. Spicy Spanish Chorizo & Date Crêpe. Spanakopitta.

Desserts

Oct 2
Saturday

Nov 13
Saturday
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$50 + tax
White Chocolate-Amaretto Mousse. Clafouti. The world's best Carrot Cake. Aztec Mousse. Mascarpone Cheese Cake.

Breakfast Cooking

Oct 9
Saturday
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$40 + tax
Eggs Benedict—the perfect poached egg. Omelet basics. Potato Latkes. Challah French Toast & stuffed French Toast. Making your own cream cheese Shmeers.

Seafood

Oct 16
Saturday
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$60 + tax
Antipasto di Pesce. Grilled Mahi Mahi with Blackberry-Balsamic Sauce. Grilled Shrimp with Lavender & Mint. Zarzuela. Paella.

Pasta

Oct 23
Saturday
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$45 + tax
Shrimp Farfalle. Cappellini with Chicken & Fresh Basil. Pheasant Sausage. Cappellini in Wild Mushroom Cream. The ultimate Lasagne.

Cheese & Eggs

Oct 30
Saturday
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$40 + tax
Cabrales Blue Cheese & Blood Oranges. Stuffed Roasted Pepper in Preserved Lemon Sauce. Grilled Herbed Feta Cheese. Eggs in Brandy Cream. Menemen.

Meat

Dec 4
Saturday
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$60 + 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.

On Saturday, December 18, we'll schedule the most-requested of these classes.

Starting Saturday, 2011 January 15, we will be offering new classes with new recipes. Stay tuned for more information.