The Refined Cook Culinary Series
To book, click on dates below. You will be taken to our Eventbrite page for booking. Rate per person: $95 (plus $7.35 processing fee). Classes are added frequently, so check back to see our new offerings.
Want a private group class for you and your friends? Visit our Private Group Classes page.
Note: Ingredients are most often organic, natural or minimally (if at all) processed. We will do our best to keep the ingredients/menu exactly as written, but substitutions may be made occasionally due to market availability and to ensure the freshest produce possible. Classes are BYOB, include all materials, complimentary beverages and apps to snack on (while we cook).
GRILL BABY GRILL!
It’s all about the grill and enjoying summer’s bounty. In this class, we’re grilling steak tips, chicken, shrimp and seasonal vegetables and Jeff will share tips and techniques such as brining, that ensure these babies come out tender and juicy. We’ll make four different sauces to mix and match–an Argentinian chimichurri reminiscent of Marlene’s five –week Patagonian sojourn, Asian style soy-lime sauce, kale pesto and Sriracha butter sauce so that you’ll have plenty of options for your next barbecue! In keeping with the theme, we’ll make a warm salad of grilled Romaine lettuce with walnuts and blue cheese and finish up with tropical fruit kabobs with a killer rum sauce. Yeah, it’s summer alright!
Grass-fed Grilled Steak tips, Sustainably-farmed Shrimp, Organic Chicken and Seasonal Vegetables with various dips served over organic rice, Grilled Organic Romaine Lettuce with walnuts and blue cheese, Tropical Fruit Kabobs with Rum Sauce (Gluten Free)
Marlene will show you how to recreate the authentic flavors from her childhood using cookery techniques learned from her family and from traveling extensively, taking culinary classes throughout the region. Classes are often inspired by cuisines from Vietnam, Thailand, Philippines, Japan and China. Asian cuisine is largely gluten-free and one of the tastiest and healthiest cuisines in the world.
Taste of Asia 1: Fresh Vietnamese Shrimp Spring Rolls, Organic Chicken Mango Coconut Curry, Organic Salad Greens with a Soy and Sesame dressing, Steamed Organic Brown Rice, Banana Fritters (Gluten Free)
Sat, Mar 2 Fri, May 3 Sun, Jun 16 Next schedule in Fall/Winter
Taste of Asia 2: Thai Organic Chicken and Shrimp Lemongrass Coconut Soup, Chinese Five-Spice Pan-fried All Natural Pork tenderloin Medallions, Sautéed Shanghai petite bok choy, Steamed Organic brown rice, Pandan Coconut Jelly (Gluten Free)
Sat, Mar 16 Sun, July 7 Next schedule in Fall/Winter
Oh My, Pad Thai: Shrimp Lemongrass Skewers, Thai Beef Salad, Shrimp Pad Thai, Mango Coconut Sago with Sesame seeds (Gluten Free)
Sat, Feb 23 Fri, Mar 29 Sat, Apr 27 Sun, May 12 Sat, Jun 22 Next schedule in 2020
Hurry, I Want My Thai Green Chicken Curry: Pork and Shrimp Lettuce Wrap, Grapefruit Salad, Thai Green Chicken Curry, Pandan Coconut Jelly (Gluten Free)
Sun, Mar 31 Fri, Apr 19 Sat, May 18 Fri, Jun 28 Next schedule in Fall/Winter
British-Style Indian chicken curry
In this class, we start with one of our fave apps, crisp cauliflower fritters served with an easy-to-make and flavor-packed tomato dip. Learn to make garam masala from scratch, the primary spice blend we will use in our main course: a yogurt-based Indian Chicken curry Marlene grew up with, typically served in British establishments in Manila with an awesome mango chutney even Major Grey would be proud of! A salad of organic greens cleans the palate and we cap the evening with lip-smacking golden-fried apples with an exotic honey drizzle.
Cauliflower fritters, Indian-style Organic Chicken Curry served with Mango chutney over Basmati rice, Mixed Salad greens , Fried apples drizzled with cardamom and Pistachios honey served over Organic Vanilla ice cream (Gluten Free)
Fri, Mar 1 Fri, May 24 Next schedule in Fall/Winter
A Gourmet’s Delight
Get ready to roll out some dough—we’re going to make this elegant pizza of organic figs and three cheeses that’s an absolute favorite with friends. And that’s just the appetizer. Jeff will share a restaurant secret in making perfectly cooked cod loin, and we will prepare a compound butter that’s a match made-in-heaven with roasted butternut squash. Finally, we’ll cap it with divine cacao and hazelnut cookies with a dollop of our favorite organic ice cream.
Fig and Three Cheese Pizza, Breaded Cod-Loin with white wine and capers, Roasted butternut squash with sage butter sauce, Cacao and Hazelnut cookies served with Alden ‘s Organic Vanilla Ice Cream
Fri, April 12 Sun, May 5 Next schedule in Fall
Vegetarian Roasted Vegetable Lasagna: You’re not going to miss meat with this luxuriously decadent vegetarian fare. In this class, we’ll learn about soffritto and mirepoix that puts the “classic” in our Tomato Soup and a French sauce that transforms this lasagna into “food for the gods”. Finish off with a no-dairy luscious dessert that’s super easy to make! This class is gluten free as we will use gluten-free lasagna noodles from Italy.
Cauliflower fritters, Classic Tomato Soup, Roasted (or Grilled) Vegetables with Spinach Lasagna, Coconut Panna Cotta with Organic Berries (Gluten Free)
Vegan Asian (gluten-free)
Healthy Asian cuisine just got healthier! We’ve designed this cooking class to have all the authentic flavors of Asia without sacrificing the Umami that usually comes from fish sauce. You’ll learn about unusual ingredients like agar agar and pandan, roll fresh spring rolls, make your own peanut sauce from scratch, have a soup course that can be a meal on its own with typical Asian garnishes and make a ridiculously easy guilt-free dessert. Would you believe it’s gluten-free too?
Fresh spring rolls with peanut sauce, Squash soup with scallions, Sautéed petite Shanghai bok choy with sesame seeds and Pandan Coconut Jelly (Gluten Free)
Vegan Indian (gluten-free)
This is the vegan version of our British-style Indian curry class. We start with one of our fave apps, crisp cauliflower fritters served with an easy-to-make and flavor-packed tomato dip. Learn to make garam masala from scratch, the primary spice blend we will use in our main course: a Mixed Vegetable curry with an awesome mango chutney even Major Grey would be proud of! A salad of organic greens cleans the palate and we cap the evening with lip-smacking golden-fried apples with an exotic maple syrup drizzle.