Seasonal Menu

Each menu below is designed for a delicious dining experience and optimum learning in your class.

Choose one of two set menus for each class. Customs menus also available.

layering Flavor

Roasted Vegetable Salad With Fresh Greens (eggplant, red onion, pepper, sweet potato, arugula, spinach, and spicy chickpeas in my signature greek vinaigrette)
Grilled Greek Flank Steak, with lemon zest, oregano, and fresh parsley and cilantro
Turmeric Rice (chef prepared for you)
A sweet finish of Mini Fruit Tarts

—OR—

Moroccan Chicken with preserved lemons and olives simmered in a rich Moroccan sauce
Israeli Couscous tossed in garlic butter and lemon zest
Sweet Finish of Mini Baklava

knife skills and presentation

Vegan Middle Eastern Tour
Quinoa Tabbouleh with tomatoes and cucumbers
Mezze Dip Trio  
Baba ganosh (eggplant dip), Muhammara  (red pepper dip), and Hummus (chickpea dip)
Grilled Vegetable Platter (eggplant, asparagus, red onion, carrots and peppers)
Pita (chef prepared)
Sweet Finish of Seasonal Fresh Fruit Cups

Skills practice: batonnet, julienne, slice, and dice, brunoise, mince, presentation

—OR—

Flavors of Asia
Rainbow Vegetable Spring Roll with a spicy peanut sauce
Chicken Pad Thai
Sweet Finish of Fruity Spring Roll with mango, strawberry, and kiwi

Skills practice: julienne, batonnet, slice, and dice, presentation

Secrets of french mother sauces

Classical French Selection
Sole Meunière served with a Brown Butter Sauce, parsley and lemon
Wild Mushroom Pilaf
Roasted Asparagus with Beurre Blanc Sauce
Sweet Finish of Mini Crème Brûlée

—OR—

Classical Soul Selection
Seared Rib-Eye Served with Cabernet Demi-Glace Mushroom Sauce
Creamy Béchamel Macaroni and Cheese
Braised Collard Greens
Sweet Finish of Mini Sweet Potato Tart

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