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Caviar decortiveTaste five high-end sturgeon caviars with classic parings. You will become a caviar aficionado while learning about the history and production methods used around the world. Seize this opportunity to taste Beluga, Kaluga, Oscietra, White Sturgeon, and Siberian Sturgeon at one time at a fraction of the usual cost. In our aquarium tanks, you will see live Oscietra and White Sturgeon. Your instructor, Brett Ottolenghi, has worked on caviar farms in Spain, France, and the USA.

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Never again be intimidated by this luxurious ingredient.  Learn how to cook with Foie Gras Terrine and about the farms which produce it.

terrine-de-foie-grasA foie gras terrine is cooked in a terrine mold, usually a porcelain one with a tightly-fitted lid. Terrine, the preparation, is the purist experience of foie gras, since the whole raw liver is packed into a terrine mold and cooked at low temperature in a water bath. There are very few ingredients to distract from the rich, buttery taste of pure foie gras: salt, pepper and Sauternes wine, that wonderful sweet white wine from France (or sometimes Armagnac) is all that is added.

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Rolled Rabbit

 Porchetta is usually made from a whole hog or whole pork middle, boned, seasoned generously with garlic, fennel and herbs, then rolled, tied and roasted. It is a thing of beauty, a great big thing, best cooked for a big hungry crowd. This miniature version of the original, made with rabbit, follows the traditional porchetta principles of rolling a roast with spices, garlic, citrus and herbs. While still loaded with porchetta flavor, it is scaled for everyday dining and can be prepared in a fraction of the time

 

131209_RightSpread_DeviledEggs.tifHow would you like to taste what may be the finest eggs in America? We produce these pasture-raised beauties in the Amargosa Valley using Heritage Chickens fed with our own organic feed (no corn or soybeans) and raised in a generous outdoor space with a minimum of 108 sq ft per hen (compared to the industry standard of 0.8 sq ft per hen). You will use these wonderful eggs to make the classic egg dish Deviled Eggs.

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Grains & BeansPeople who live over 100 year eat beans on average 4 times per week. See creative, exciting ways to prepare these new favorite foods. Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome  (resveratrol found in wine is purported to also extend life).

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Olive Nut FatLearn how and when to use many types of oils and fats when cooking. We’ll explain the health claims while tasting delicious foods not usually recognized as healthy.

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Learn from a talented professional pastry chef to make these rarified treats.

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Macaroons

Pizzelles

Madelines

Indian Food Learn from a local professional Indian Chef how to make traditional favorites including both vegitarian and meat dishes. 

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

Inspired by the foods of Emilia-Romagna. This class covers the fundamentals of pasta making. Learn to roll, cut, and pair pasta with sauces. Gemilli PastaGuests will make a variety of rolled pastas including Gemelli & Cavatelli Pasta.

Feel welcome to BYOB (Bring your own Beverage). Alcohol is welcome.

Please call us at 702-436-4252 for class prices, to make reservation, or if you have any questions.

If you have Purchased a Group-on Please know additional charges may apply for certain classes.

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