Bibb Lettuce Salad with Tomatoes, Cucumbers, Shaved Red Onions, Mozzarella and Balsamic Vinaigrette 

Pan Seared Gulf Redfish served over Creamy Yukon Gold Potatoes and Garlic Sautéed Green Beans topped with Jumbo Lump Crabmeat and drizzled with a Classic Beurre Blanc 

Bananas Foster served with Vanilla Ice Cream 

Coconut Crusted Shrimp Salad - Napa Cabbage Salad tossed in a Thai Ginger Dressing and topped with Golden Fried Coconut Shrimp Cast Iron Skillet Filet Mignon served over Fall Vegetable...

Coconut Crusted Shrimp Salad - Napa Cabbage Salad tossed in a Thai Ginger Dressing and topped with Golden Fried Coconut Shrimp 

Cast Iron Skillet Filet Mignon served over Fall Vegetable Medley and Black Truffle Mashed Potatoes drizzled with a Rich Red Wine Demi Glace 

White Chocolate Cheesecake served with a Raspberry Coulis 

Fried Eggplant and Fresh Pulled Mozzarella Tower with Baby Arugula and Aged Balsamic Drizzle 

Homemade Potato Gnocchi with Pancetta/Red Onion/Tomato Sauce and topped with Fresh Torn Basil and Grated Parmesan Cheese 

Homemade Cannolis with Ricotta and Pistachio Filling 

In this class you will learn how to make fresh Mozzarella Cheese from curds, Fry Eggplant, Form and Cook Fresh Potato Gnocchi, Create the Tomato Sauce and Make the Fresh Cannoli Shells and Stuffing. Various knife Skills will be taught and utilized as well.

Greek Salad with Sliced Cucumbers, Kalamata Olives, Shaved Red Onions, Diced Tomatoes tossed with a Feta dressing Chicken Souvlaki Gyros - Greek Herb Marinated Chicken Breasts served with Homemade Pita...

Traditional Caesar Salad with Romaine Hearts, Homemade Caesar Dressing, Garlic Ciabatta Croutons and Fresh Grated Parmesan 

40 Day Dry Aged Grilled Ribeyes topped with a Savory Onion Jam and served with Truffle Yukon Gold Mashed Potatoes, Charred Broccolini and drizzled with a Red Wine Veal Demi Glace 

Pumpkin Spiced Creme Brûlée with Candied Pepitas 

In this class we will be making Caesar Dressing, Croutons and Creating a Beautiful Caesar Salad. We will also talk about dry aging steaks and how easy it is to do in your own kitchen. We will make a Savory Onion Jam, Peel and "Rice" Yukon Gold Potatoes, Break down Broccolini and Grill it and we will talk about how to make the 24 Hour Red Wine Veal Demi Glace. We will also make a batch of the Pumpkin Spiced Creme Brûlée and of course use the kitchen torches and brown the sugar on top. Various Knife skills will be taught and utilized as well as baking, sautéing and grilling.  

Candied Almond Salad served with Mixed Greens, Candied Almonds, Dried Cranberries, Crumbled Feta Cheese and dressed with a Tabasco White Wine Vinaigrette 

Grits and Grillades - Thinly Pounded Beef Sautéed and Braised in a Classic Rich Grillade Sauce served over Pepperjack Grit Girl Grits and served with Roasted Asparagus on the side 

Cinnamon Walnut Apple Cake with Caramel Glaze and Fresh Whipped Cream 

In this class you will learn how to make Candied Nuts and a simple yet tasty Tabasco White Wine Vinaigrette. You will also learn the art of making the perfect dish of Grits and Grillades. You will break down the beef, pound it thin, dredge and pan fry it. Then we will make a delicious pan sauce to lightly braise the grilles in. We will also make Pepper Jack Stone Ground Grit Girl Grits and Roasted Asparagus. For dessert, a delicious Cinnamon Walnut Apple Cake will be served with a Caramel Glaze and Fresh Whipped Cream. Various knife Skills will be utilized as well as baking, sautéing, braising will be used as well.