Date Night Cooking Classes

Two is better than one. Let’s spend your evening with your beloved one in the kitchen and learn to cook something special together in a hands-on experience. See full course descriptions in each section description.

Sections

NGHT-FA19.01

Start Date

October 19, 2019

Time

5:00pm

Location

CCAE

Cost

$180.00

Availability

3

Saturday, 5-8pm. Oct. 19
ITALIAN COOKING
Nancy Hart | Culinary Instructor

Love is in the air and no one can pull off a romantic meal like the Italians. In this class, we will prepare dishes typically enjoyed. We’ll make tortellini in butter and sage sauce, spaghetti alla puttanesca, chicken saltimbocca, shrimp fra diavolo and for dessert a sweet and creamy zabaglione with fresh fruit. Tuition is per pair.

Instructors: Nancy Hart

NGHT-FA19.02

Start Date

October 26, 2019

Time

5:00pm

Location

CCAE

Cost

$180.00

Availability

4

Saturday, 5-8pm. Oct. 26
A TASTE OF SOUTHERN SPAIN
Luis de Haro | Spanish Cuisine Expert, Chef

Come join native Spaniard chef, Luis de Haro, and take a hands-on journey through the cooking of Southern Spain! You'll learn all about the authentic dishes and flavors of one of the most fascinating culinary regions on the planet. Don't forget to save room for some wine and sherry too! Menu: Antonia's salmorejo (creamy gazpacho from Cordoba), pipirrana de Jaen (julienne of vegetables with olive oil and sherry vinegar from Jaen), chorizo al vino tinto (chorizo in red wine from Seville), and ajo colorao (red garlic fish stew from Almeria). Tuition is per pair.

Instructors: Luis de Haro

Instructors

Nancy Hart

Culinary Instructor

Luis de Haro

Luis de Haro was born in Madrid, and is a food connoisseur with a special interest in the complexity and variety of the regional cuisine of Spain. Luis examined and evaluated food and beverage departments of a multitude of hotels in America, Europe, and the Caribbean Basin, from 5-Star Conrad Hotel in Punta del Este, Uruguay to Sol Melia in Mallorca, Spain. In his travels through America and the Philippines, he identified the flavors of Spain and the influence of tapas in many of those countries. He believes in a practical and creative way of cooking that engages the cook wanting to explore with quality and healthy ingredients of the Mediterranean.