Seafood Small Plates

Start your weekend off with a splash by making seafood small plates! Follow along with our chef as you prepare delicious and satisfying seafood tapas that will impress any guest. Then enjoy a refreshing and decadent strawberry cheesecake to finish off the meal. Enjoy complimentary wine while you cook.

Menu:
*Pokecado Lettuce Wraps – tuna poke in a lettuce wrap with a tangy wasabi-citrus sauce
Cucumber Smoked Salmon Rolls with Dill and Cream Cheese
Creamy Crab Mac-n-Cheese
No Bake Strawberry Cheesecake with Fresh Mint

Pricing:
$65: per adult and children 14 years or older
$115: One adult with one child 13 years or younger.
$165: One adult with two children 13 years or younger.
Chef’s Kitchen: Guests in the Chef’s Kitchen cook the same menu as the rest of the class; however, they use the gas cooktop and convection ovens in the Chef’s Kitchen, and they dine at a special table set up for just them.

Ages:
Family Classes: Children of any age accompanied by an adult may attend Family cooking classes.
Child-Only Classes: Children 7 or older may cook without an adult present in our “Kids” classes.
Adult Classes: Children 16 or older may attend Adult classes with or without an adult. Children 14 or older may attend Adult classes if accompanied by someone 21 or older.

Cooking Station Assignments:
Two or three people who register together will cook the menu items with each other. Our goal is to have guests do as much as possible in the time allotted given the restrictions of appliances and cooktop space. If you purchase a single adult ticket, you will be assigned to work at a station with another person who purchases a single ticket.

Each person (adult and child) will receive enough ingredients to prepare a generous portion of every menu item or one cake per person for cake decorating classes.

Gratuity:
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.

*Made with raw ingredients. Consuming raw or undercooked product may increase your risk of food born illness.