November 10, 2022
|January||China||Kung Pao Chicken & Potsticker||Custom Fortune Cookies|
|February||France||Classic French Cassoulet||Macarons|
|March||New Orleans||Jambalaya & Hushpuppies||King Cake|
|April||Thailand||Shrimp Pad Thai||Thai Crème Caramel|
|May||Mexico||Green Chili Tamales & Tableside Guacamole||Churros|
|June||Italy||Chicken Alfredo with Homemade noodles||Cannoli|
|July||Greece||Lamb Kabobs with Tzatziki Sauce||Baklava|
|August||India||Tandoori Chicken Bowls||Gulab Jamun|
|September||Spain||Paella||Burnt Basque Cheesecake|
|October||Germany||Pork Schnitzel & Spaetzle||Apple Strudel|
|November||England||Shepherd Pie & Yorkie Puddings||Traditional English Trifle|
|December||Best in the World!||Holiday Appetizers||Croquembouche|
BYOB: Guests 21+ years are welcome to bring wine or other spirits to enjoy in class.
Students will learn to make entree from specific country or region. Focusing on flavors, spices, and cooking techniques made famous in that particular area.
Upon check-in, students are provided aprons and storage for personal items before visiting the handwashing station. Beverages will be self-served prior to settling into a thoroughly cleaned and sanitized workspace. Class will begin with a brief presentation; providing overview, background information, project relevance, and sample uses. Tools and materials will be distributed before instructor takes the class step-by-step through process of creating dish, before each attendee is served dinner portion with dessert from the region to follow.