Cooking Classes

Classes are taught in the privacy of your own home. All classes are custom created and based on your skill level. I will break down the barriers of gourmet cuisine and teach you how to cook with a strong foundation. After class is over you must practice what you have learned for practice makes perfect. Call me and we can talk about your next class. 949-464-1936
Below is a list of some classes.

GRILLIN’ AND CHILLIN

Skirt Steak Fajitas with Pico de Gallo, Chipotle-Potato Gratin, Green Salad with julienne of Jicama topped with a Cilantro-Lime Dressing, & Virgin Margaritas. And, for dessert, Pistachio Truffles.

GIFTS FROM THE SEA

CHICKEN DELIGHT

Sauté Breasts of Chicken with Wild Mushroom-Marsala sauce, Sautéed Zucchini-Italian Style, Classic Crème Brule.

A TASTE OF VIENNA

Classic style Wienner Schnitzel accompanied by Brat Kartofel (pan fried diced potatoes with sautéed onions and bacon lardoons, Green Beans almandine. And for dessert, Bananas Foster. Yummm! Brule.

CHICKEN SUPREME

Chicken Breasts stuffed with Fontina & Prosciutto accompanied by baked asparagus topped with Roquefort cheese and wild mushroom Risotto. Lemon Pound Cake with Chocolate Ganache.

SENSATIONAL LAMB

Herb encrusted Rack of Lamb with Mint-Sherry Gravy, accompanied by Roasted Baby Red Potatoes with Rosemary, Red Onions & Mint. A Peach Tart topped with Chantilly Cream.

THE ART OF HORS D’OEUVRES

Wild Mushroom & Goat Cheese Strudel in fillo with fresh herbs, Italian Deviled Eggs, Moroccan-Style Meatballs, New Potatoes with Caviar & Crème Fraiche, Smoked Salmon Roulades, Melon with Prosciutto, Tomatoes with Mozzarella, Fresh Basil and a reduction of balsamic vinegar.

PASTA TUTTA BELLA

Fusilli with Braised Fennel, Sweet Sausage, & Pecorino Romano cheese. Penne Arrabbiata, Sautéed Mushrooms with Fresh Herbs & red Wine. For dessert, Berries on a bed of Mascarpone topped with a Zabaglione caramelized to perfection.

Food that packs a punch!!!

Vegetarian Cuisine

Romaine Lettuce, granny Smith Apples, Toasted Hazelnuts andCheddar Cheese with Sherry wine Dressing. ~ Spinach, Artichoke and Ricotta Pie with a wild rice crust topped with parmesan cheese and accompanied by roasted red pepper sauce.~ Grilled Portobello mushrooms with Roasted garlic marinated in a balsamic vinaigrette. ~Dessert Fresh fruit with Chantilly cream and chocolate ganache.

Springtime Fest.This class will teach the method of preparing a meal with salad and main course.

Spring mixed Greens with Goat Cheese served with Balsamic Vinaigrette topped with Dried Cherries and Banana chips. Entrée Roasted Leg of Lamb served with a Red Wine Orange with garlic- rosemary sauce. Served with Roasted Garlic and Rosemary Potato Puree and sauté Baby Carrots. Dessert Chocolate dipped cookies.

Seafood delight

Fusilli with Braised Fennel, Sweet Sausage, & Pecorino Romano cheese. Penne Arrabbiata, Sautéed Mushrooms with Fresh Herbs & red Wine. For dessert, Berries on a bed of Mascarpone topped with a Zabaglione caramelized to perfection.

IL Dono Della Pasta.The Gift of Pasta.

This class will show the use of the Pasta Machine and the Kitchen Aid stand mixer.

On how to make pasta, using these devices and a few others.


Spring mixed greens with a green goddess dressing

Spring mixed Greens with toasted Pine Nuts and Goat Cheese served with Balsamic Vinaigrette topped with Dried Cherries. ~Roasted garlic-herbed pasta with an olive Parmesan cheese sauce. ~Linguine Carbonara~ Penne Arrabbiata~ Sauté garlic chicken with white truffle Linguine pasta and fresh herbs.~ Dessert Fresh seasonal berries on a bed of Mascarpone cheese with a Zabaglione sauce and then caramelized to perfection.


Stuffed Baked Lobster with roasted garlic corn with fresh herbs


Pacific Rim Cuisine The art of Hawaii

This class will offer a full menu from start to finish. Flavors of the Pacific from Hawaii to California to the rim of Japan.

Spring mixed Greens with toasted Pine Nuts and Goat Cheese served with Chef Gregory’s Ginger-soy vinaigrette topped with Dried cranberries. Main Tempura style Ahi stuffed with Crab, avocado & wasabi. Accompanied by a Mango-Papaya chow chow and Roasted garlic-wasabi potato puree. Dessert This is an authentic style tropical dish called Haupia. This is coconut style custard.


Nutritional Cuisine

Learn about concepts of nutritional food preparation: food purchasing, seven nutritional guidelines, cooking methods, nutrient retention and contemporary sauces. Herb Breaded

Chicken with Creamy Mustard Sauce, Roasted Shallot and Garlic Mashed Potatoes, Sugar Snap Peas with Lemon Thyme Glaze, Ratatouille Vinaigrette, Apple Pie Glace


Cinco de Mayo

Gear up for the Mexican Independence Day.

All classes will emphasize on knife techniques, the importance of Mies en place (things in place). Learn about marinating and making mousse. ~Tortilla salad with roasted corn molasses vinaigrette.~ Grilled Margarita chicken breast with a tangy BBQ sauce. ~Corn tortilla chips with a Mango Pico de Gallo.~ Tequila-Chipoltle shrimp. ~Mexican chocolate mousse.


Honoring Mom on her day.

This class will show you how to make classic sauces, the perfect piecrust, poaching and sautéing. Hollandaise and Béarnaise sauces Poached Eggs Benedict Cooked asparagus Sauté shrimp with garlic and fresh herbs. A flower salad with a ginger soy vinaigrette. Dessert. Learn how to make the perfect pie crust and fill it with pastry cream and topped with glazed strawberries. And a few suggestions for different types of platters that you could prepare for your mom on her day of appreciation.