- Friday Night Happy Hour
Great food, wine tasting and a glass of wine for $20 per person! Sample 5 different wines each week. Additional glasses of wine at $6 per glass. Starts at 5pm. Come early for a good seat! (read more) - Cake Decorating
You asked for it! Learn the basics of the art of cake decorating. At the end of this class you will be able to decorate a cake with stunning roses, leaves, floral sprays, grapes, shells, clowns, stars, borders and more. (read more) - Wine & Food Pairing: Exploring the Old World
Part of our Wine & Food Pairing series, this course explores the basic concepts of pairing your favorite foods with great wine with a focus on the classic regional pairings of Western Europe. (read more)
Download Our 2008 Schedule!
Download Our 2008 Schedule!Download Now
Our Certifications
Qualified and CertifiedWSET & Women Chefs
Wine Basics • Wine & Spirits Certification Courses
Classes for Kids • Full Course Listing
Classes in Orange:
The Gourmet Series • Full Course Listing
Culinary Team Building
Party Fare
Throwing a party is easy and fun with these delicious menus – you will delight your friends and family!
Creative French Hors d’oeuvres
Tuesday, January 27, 6pm; Maurice Brazier
Menu: Vegetarian quiche; Stuffed tomatoes with medley of vegetables; French baguette canapés with duck confit, brie, roast beef, pear & goat cheese; Hummus with pita bread. Price: $85 per per person.
Greek Night
Saturday, February 21, 5pm; Bryce
Menu: Yamus! Welcome to Greek island adventure! Menu: Spanakopita; Hummus with pita bread; Greek salad; Broiled whole snapper with dill; Baklava. Price: $95 per person, or $170 for two.
Casual Party Appetizers
Saturday, March 7, 9:30am; Marta
Menu: Gorgonzola & tomato bruschetta; Five-spice cashew chicken salad in wonton cups; Grilled zucchini pinwheels with herb & sundried tomato goat cheese; Mini smoked salmon Croque-Monsieur; Roasted pork tenderloin medallions with pomegranate chipotle sauce. Price: $95 per person, or $170 for two.
New Orleans Feast
Saturday, March 14, 9:30am; Marta
Menu: Bayou shrimp martini cocktail with classic remoulade sauce; Roasted sea bass in Louisiana creole sauce; Southern red beans & rice; Flaming bananas Foster. Price: $95 per person, or $170 for two.
Easter Primer
Tuesday, March 24, 6pm; Maurice Brazier
Menu: Poached salmon with stuffed eggs Mimosa in green sauce; Braised marinated lamb with baby vegetables; Peach flambé with Grand Marnier & fresh thyme, served with peach sorbet. Price: $90 per person.