PRIVATECHEF
COOKING CLASS
Transform your kitchen into a gourmet classroom with PrivateChef!
Whether you’re planning a girls’ night, family bonding, a date night, or just want to level up your culinary skills, we bring the chef, ingredients, and restaurant-level experience straight to you.
SPRING DINNER
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Fresh Herb Creamy Artichoke Lemon Dip w. Toasted Crostini
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Lemon Veal Scaloppine w. Capers. White Wine Butter Sauce. Herb Roasted Fingerling Potatoes
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Prosecco Pops w. Macerated Basil Berries
Celebrate the bright, fresh flavors of spring with this hands-on seasonal cooking experience. We’ll start with a Fresh Herb Creamy Artichoke Lemon Dip served with toasted crostini. Next, you’ll master Lemon Veal Scaloppine, finished in a delicate caper and white wine butter sauce, paired with herb-roasted fingerling potatoes for a simple, elegant main course. We’ll finish the evening with a refreshing twist, Prosecco Pops served over Macerated Basil Berries.
THANKSGIVING DINNER
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Chopped Spinach Salad w. Feta. Apple. Pecan. Maple Pomegranate Vinaigrette
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Thomas Keller Turkey & Fixings
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Pumpkin Spiced Crème Brulée w. Raspberry
Celebrate the season with a hands-on Thanksgiving Feast, where classic flavors meet refined techniques. Together, we’ll craft a vibrant Chopped Spinach Salad with feta, apple, pecans, and a Maple Pomegranate Vinaigrette. We’ll master the art of Thomas Keller’s Roast Turkey and Fixings, learning expert tips for creating a beautifully golden, flavorful bird and all the comforting sides. For dessert, we’ll torch our way to a decadent Pumpkin Spiced Crème Brûlée, finished with fresh raspberries — the perfect sweet ending to a memorable feast.
SUMMER DINNER
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Lump Crab Cake w. Honey Nectar Datil Pepper tossed Fricassee
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Yellowtail Snapper w. Blistered Wax Beans. Pine Nuts. Pecorino. Celery Root Puree. Grapefruit Anchovy Remoulade.
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Strawberry Rhubarb Custard Cake w. Homemade whipped Cream
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Together, we’ll create golden-seared Lump Crab Cakes paired with a vibrant Honey Nectar Datil Pepper Fricassee, showcasing the art of balancing sweetness and heat. You’ll learn the secrets to perfectly crisping Yellowtail Snapper, served with blistered wax beans, toasted pine nuts, and a silky celery root purée, finished with a bright grapefruit-anchovy remoulade that’s bursting with coastal flavor. For the sweet finale, you’ll craft a stunning Strawberry Rhubarb Custard Cake, learning how to build layers of fruit, creamy custard, and top it all with homemade whipped cream.
PUMPKIN SPECIAL
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Lump Crab Cake w. Honey Nectar Datil Pepper tossed Fricassee
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Yellowtail Snapper w. Blistered Wax Beans. Pine Nuts. Pecorino. Celery Root Puree. Grapefruit Anchovy Remoulade.
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Strawberry Rhubarb Custard Cake w. Homemade whipped Cream
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Together, we’ll create golden-seared Lump Crab Cakes paired with a vibrant Honey Nectar Datil Pepper Fricassee, showcasing the art of balancing sweetness and heat. You’ll learn the secrets to perfectly crisping Yellowtail Snapper, served with blistered wax beans, toasted pine nuts, and a silky celery root purée, finished with a bright grapefruit-anchovy remoulade that’s bursting with coastal flavor. For the sweet finale, you’ll craft a stunning Strawberry Rhubarb Custard Cake, learning how to build layers of fruit, creamy custard, and top it all with homemade whipped cream.
WINTER IS COMING
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Cranberry Whipped Feta Dip w. Toasted Pulled Baguette
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Red wine Reindeer Stew w. Juniper Berries & Thyme Potato Cakes
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Winter Apple Crumble w. Homemade Whipped Cream
We’ll begin with a rich, creamy Cranberry Whipped Feta Dip, topped with toasted walnuts and fresh herbs — the perfect seasonal starter. Next, you’ll master a Red Wine Reindeer Stew (or venison), slow-braised with root vegetables and winter spices until tender and deeply flavorful — a rustic holiday centerpiece. The evening ends on a sweet note with a comforting Spiced Winter Apple Crumble, served warm with vanilla bean whipped cream — simple, classic, and full of nostalgic charm
NIGHT IN FRANCE
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Tarte à l’Oignon et Gruyère
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Filet de Bœuf au Poivre, Sauce au Cognac
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Poires au Vin Rouge, Crème Fraîche Vanillée
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A Night in France celebrates refinement through simplicity — thoughtful technique, rich flavors, and beautiful presentation. We will prepare a complete French dinner, from a savory tart layered with caramelized onions and cheese, to a bistro-style steak finished with a velvety cognac sauce. We’ll end the evening with a rustic yet refined dessert that perfectly captures the heart of French home cooking.
STEVE'S LAVA CHICKEN
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Inspired by Minecraft’s bubbling lava pits, this fiery dish brings the Nether to your plate! Kids will make this crispy baked chicken, coated in a spicy “lava” sauce made from buffalo glaze and a touch of honey for balance. Served with a blocky bed of “coal” (black bean rice or charred corn) and optional Creeper-green ranch dip for cooling things down.