Cooking Class

3 05, 2020

Rosemary Ribeye /Demo

2020-04-23T14:42:09-06:00

Learn how to make this impressive meal to dazzle your family or friends. Chef Mark begins the evening with the preparation of crispy Fish Cakes. Learn Chef's tips and techniques to create a perfectly Seared Ribeye Steaks with Rosemary and Roasted Garlic, accompanied by Baked Polenta with Gorgonzola and spinach. This evening includes dinner and [...]

Rosemary Ribeye /Demo2020-04-23T14:42:09-06:00
2 05, 2020

Street Eats / Demo

2020-04-23T14:41:45-06:00

Chef Mark brings the world of Food Trucks and Food Halls to the Evergreen Kitchen. Many up and coming Chefs are skipping restaurants in favor of mobile eateries or booth space in Food Halls. Chef brings you a taste of everything in this class! Learn to make Louisiana's traditional sandwich, an Oyster Po' Boy! Next [...]

Street Eats / Demo2020-04-23T14:41:45-06:00
24 04, 2020

Key West Seafood / Demo

2020-04-23T14:40:44-06:00

Calling all Boat Captains, this one's for you! Chef Mark pulls from his Florida roots to present a fun night of preparing seafood! The evening begins with pink shrimp Ceviche, a zesty dish that "cooks" the fish in its acidic fruit juices. Creamy conch chowder with Snapper Hemingway as the main attraction! Chef prepares a [...]

Key West Seafood / Demo2020-04-23T14:40:44-06:00
23 04, 2020

Cooking with Bourbon / Demo

2020-04-23T14:40:18-06:00

Whiskey is the word of this menu. Join Chef Mark as he steps you through these whiskey infused dishes.  Start off with Whiskey Shrimp glazed in a sweet whiskey Barbecue sauce, Bourbon Brown-Sugar glazed Brussel Sprouts with bacon, tipsy sweet potatoes with crusted pecans and marshmallows and the star, sautéed Chicken Breast with Honey-Mushroom, Bourbon Cream sauce. [...]

Cooking with Bourbon / Demo2020-04-23T14:40:18-06:00
22 04, 2020

Fresh Pasta / Hands On

2020-04-23T14:39:52-06:00

Learn just how easy and fun it is to make fresh pasta from scratch. You may never buy dry pasta again! You will make the dough and then work with a pasta press to create pasta 3 ways! Chef will craft a delicious pasta dish from your handmade noodles! Enjoy a family style meal with [...]

Fresh Pasta / Hands On2020-04-23T14:39:52-06:00
19 04, 2020

Salmon Wellington / Demo

2020-04-23T14:38:21-06:00

Chef Mark will show you to prepare the Salmon in a puff pastry dough with a fresh Tarragon sauce. Salmon Wellington is paired with green beans almandine. This delicious class includes a full course meal and complementary wine.

Salmon Wellington / Demo2020-04-23T14:38:21-06:00
18 04, 2020

Chef Tribute to Charlie Trotter /Demo

2020-04-23T14:37:41-06:00

Charlie Trotter, known in the culinary world as the King of Chicago! His flagship restaurant, Charlie Trotter's, is credited with elevating Chicago's cuisine and provided a training ground for some of the nation's best Chefs. Our Chef Mark pays homage to this legend with some of Charlie's recipes. Miso tortellini with red cabbage accompany a [...]

Chef Tribute to Charlie Trotter /Demo2020-04-23T14:37:41-06:00
16 04, 2020

Bacon Bonanza / Demo

2020-04-23T15:20:10-06:00

Chef goes "hog wild" in this class, it's all about bacon! Chef Mark starts off by preparing a Beer Bacon Cheddar Cheese Soup, followed by Bacon-Wrapped Shrimp with a tangy Asian sauce. Bacon-Wrapped Beef Filet with sautéed porcini mushrooms and whiskey Bacon Brussel Sprouts are the main attraction! This evening includes a full course meal [...]

Bacon Bonanza / Demo2020-04-23T15:20:10-06:00
9 04, 2020

Shellfish Italian Style / Demo

2020-03-17T11:36:44-06:00

Chef Mark shows you how to work with shellfish to create a beautiful Italian Style dish! The night begins with preparation of Italian Egg Drop Soup. Next, you will see how to make Fresh Pasta from a few simple ingredients, that will be used in the main course. Chef walks you through the steps to [...]

Shellfish Italian Style / Demo2020-03-17T11:36:44-06:00
8 04, 2020

Sous Vide Halibut / Hands On

2020-03-17T11:36:06-06:00

Sous Vide is a French cooking term that translates to "under vacuum". It refers to the process of vacuum sealing food, then cooking it to a precise temperature in a water bath. Chef Mark walks you through this trendy technique, for the perfect results every time! Enjoy a Halibut Beurre Blanc, with a side, at [...]

Sous Vide Halibut / Hands On2020-03-17T11:36:06-06:00