Hands-on Classes

Our hands-on classes put you in control of the KITCHEN.

Walk a mile in our chefs’ shoes. Through the guidance of the chef, you will compose a fresh, gourmet meal from start to garnish. 

Schedules are subject to change without notice. Guests must be 21 years of age to attend hands-on classes.

For culinary class reservations,
please call 1-855-393-7227.

 
View Calendar

Caribbean Cuisine

  • Baked Cumin Chicken
  • Caribbean Succotash with Coconut Milk
  • Ginger Beurre blanc
  • White Chocolate Panna Cotta, Dark Chocolate & Appleton Rum Ganache with Hazelnut

Gulf Seafood

  • Seared Red Snapper, Apalachicola Bay Scallops & Clams
  • Saffron Broth with Quinoa
  • Garden Vegetables with Torn Herbs
  • Fennel Pollen Ice Cream

Italian Cuisine

  • Rabbit Pot Pie with Sherry Bechamel
  • Arugula & Green Apple Salad with Balsamic & Parmesan
  • Ricotta & Pistachio Cannoli

Mediterranean Cuisine

  • Grilled Rack of Lamb
  • Warm Vegetable Salad with Balsamic Gastrique
  • Garlic Crushed Fingerling Potato
  • Almond Cookies with range & Vanilla Bean Icing

Pan Asian Fusion

  • Stir-Fry Stuffed Pork Loin Roulade with Vermicelli Noodle
  • Grilled Japanese Eggplant
  • Mushroom Broth
  • Coconut Haupia with Caramelized Pineapple & Toasted Coconut 

Steak House

  • Marinated Flank Steak
  • Watercress with Roasted Tomato & Shallot
  • Mushroom Bread Pudding with Parmesan
  • Chocolate & Grand Marnier Creme Brulee

November Classes

Caribbean Cuisine

  • Baked Cumin Chicken
  • Caribbean Succotash with Coconut Milk
  • Ginger Beurre blanc
  • White Chocolate Panna Cotta, Dark Chocolate & Appleton Rum Ganache with Hazelnut

Contemporary Thanksgiving

  • Seared Ostrich Filet with Cranberry Chutney
  • Haricot Vert & Caramelized Shallot
  • Sweet Potato Steak Fries & Candied Pecan
  • Pumpkin Bread Pudding with Whipped Cream

$69

Italian Cuisine

  • Rabbit Pot Pie with Sherry Bechamel
  • Arugula & Green Apple Salad with Balsamic & Parmesan
  • Ricotta & Pistachio Cannoli

Mediterranean Cuisine

  • Grilled Rack of Lamb
  • Warm Vegetable Salad with Balsamic Gastrique
  • Garlic Crushed Fingerling Potato
  • Almond Cookies with range & Vanilla Bean Icing

New American Cuisine

  • Seared Chilean Sea Bass
  • Roasted Red & Golden Beets
  • Braised Oyster Mushroom & Baby Arugula
  • Hazelnut Brownie A la Mode with Bailey’s Chocolate Ganache

Steak House

  • Marinated Flank Steak
  • Watercress with Roasted Tomato & Shallot
  • Mushroom Bread Pudding with Parmesan
  • Chocolate & Grand Marnier Creme Brulee

December Classes

Holiday Feast… by Air

  • Pan Seared Duck Breast
  • Port Wine Reduction
  • Wilted Greens
  • Root Vegetable Hash with Pancetta
  • Berry Pot Pie with Crème Anglaise

Holiday Feast... by Land

  • Roasted Veal Chops with Roasted Grapes
  • Haricot Vert with Almond
  • Black Truffle Delmonico Potato
  • Molasses Spice Cake with Brown Butter Icing 

Holiday Feast… by Sea

  • Whole Roasted Snapper
  • Tomato, Artichoke & Lemon
  • Herb Couscous
  • Eggnog Crème Brulee

Italian Cuisine

(showcasing any and all Italian flavors)
  • Rabbit Loin Milanese
  • Creamy Polenta with Goat Cheese
  • Eggplant Caponata
  • Fennel Pollen Panna Cotta with Dark Chocolate Chards

Middle Eastern Cuisine

(a fusion of the rich, earthy flavors found throughout this region)
  • Grilled Lamb Loin
  • Tabouleh Salad
  • Grilled Pita with Tzatziki
  • Baklava Roulade

New American Cuisine

  • Seared Chilean Sea Bass
  • Roasted Red & Golden Beets
  • Braised Oyster Mushroom & Baby Arugula
  • Hazelnut Brownie A la Mode with Bailey’s Chocolate Ganache