- 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
Saucing Like a Pro
Join the chefs from our Professional Chef Program for an in-depth lesson in saucing like a pro. These classes focus on the construction, creation and flavoring of sauces.
Sauces for Fish I
Tuesday, April 15, 6pm; Maurice Brazier
Recipes include: Lobster homardine sauce; Mediterranean bouillabaisse sauce; White wine mushroom Bonne Femme sauce; Grapefruit beurre blanc sauce; Pan-roasted salmon, sea bass and shrimp; Rice pilaf and seasonal vegetables. Price: $90 per person, per class.
Sauces for Fish II
Wednesday, April 30, 6pm; Octavio Montoya
Basic recipes include: Summer citrus sauce; Orange beurre blanc; Tequila-lime cream sauce; Tarragon demi-glace sauce; Pan-roasted salmon, sea bass and shrimp; Rice pilaf and seasonal vegetables. Price: $90 per person, per class.
Sauces for Meat I
Tuesday, April 29, 6pm; Maurice Brazier
Basic recipes include: Fresh dill velouté; Apple & green peppercorn sauce; Classic Bearnaise sauce; Coffee-bean Madera sauce; Chateaubriand sauce; Pan-roasted chicken, pork and beef; Potatoes and seasonal vegetables. Price: $90 per person, per class.
Sauces for Meat II
Wednesday, June 25, 6pm; Octavio Montoya
Basic recipes include: Orange Grand Marnier Sauce; “Marchand de vin” sauce; Mustard “Robert” sauce; Lamb thyme garlic sauce; Pan-roasted chicken, pork and beef rib-eye; Potatoes and seasonal vegetables. Price: $90 per person, per class.
Sauces for Pasta
Tuesday, May 13, 6pm; Maurice Brazier
Basic recipes include: Alfredo cream sauce; Classic tomato-basil sauce; Cajun spicy shrimp & green onion sauce; Bolognese sauce; Carbonara sauce; Variety of noodles. Price: $90 per person,per class.