DINNER CLUB MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Food Safety and cooking your meals.
Please note that due to the avian flu and cost of chicken we have heavily cut back our use of chicken and eggs this season.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (students attending an after-care program or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- All meals should be consumed within 24 hours or frozen.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F
Please note that due to the avian flu and cost of chicken we have heavily cut back our use of chicken and eggs this season.
The First Day of Class: Please note, that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Below is our Menu Calendar. (*Dates reflect a M-F schedule)
Please click the show more button to see menu details and cooking instructions.
Please click the show more button to see menu details and cooking instructions.