Private Lesson Times

April
Thursday, April 17th at 5 or 6:30 p.m.
Tuesday, April 22nd at 5 or 6:30 p.m.

May
Thursday, May 8th at 5 or 6:30 p.m.
Sunday, May 18th at 6 or 7:30 p.m.
:*based on availability

Menu Theme Options: (you can make two recipes from one theme)

• The Classic: Sauteed Chicken Breast with Dijon Cream Sauce, Parmesan Risotto with optional Mushrooms
• Knife Skills: Learn basic knife cuts and how to cut common vegetables. You will use your new skills to make Asian Chicken Fried Rice.
• Tex-Mex Faves: (choose two items) Beef or Veggie Nachos Your Way, Chicken Fajitas Quesadillas, Mini Black Bean (with or without Chicken) Tortilla Cups, Fiesta Salad (black beans, tomatoes, corn, avocado), Mexican Street Corn, Apple Pie Taquitos
• Breakfast Anytime: (choose two items) Pancakes (Chocolate Chip, Blueberry, or Banana), Avocado Toast, Mediterranean Frittata, Fruit & Yogurt Parfaits, Acai Bowls, Mini French Toast Casserole
• NOLA Faves: 30-minute Gumbo, Bananas Foster Bread Pudding
• Easy Asian:  (Choose one of these): Pork Potstickers, Chicken Lettuce Wraps, Chicken Fried Rice, Thai Chicken Salad Wontons, Ramen Bowls Your Way. (Choose one of these) Asian Green Salad with Mandarins, Kale Salad with Peanut Vinaigrette, Brown Sugar Bubble Milk Tea, White Chocolate Matcha Cookies
• Family-Friendly Faves: (choose two items) Lasagna Rolls, Chicken Fettuccine Alfredo, Copycat Olive Garden Salad, Copycat Panera Mac 'N Cheese, Pesto-Panko Chicken Tenders, Garlic-Cheddar Drop Biscuits, Oreo "Sushi" Rolls, Mixed Berry Crisp, Nutella Milkshakes
• Vegetarian Delights: (Choose two items) Pesto Pasta Salad with Tomatoes & Peas, Fettuccini Alfredo with Caramelized Onions & Parmesan, Strawberry Avocado & Spinach Salad with Poppyseed Dressing, Hummus & Homemade Pita Chips, Black Bean Cakes,  Vegetarian Potstickers, Greek Chopped Salad, Mediterranean Power Bowls with Rice or Quinoa and Roasted Veggies.
• French Foodie (Choose two items) Nutella & Banana Crepes, Chocolate Souffles, Cheese & Herb Souffles, Easy Apple Galettes, Apple Arugula Salad with Goat Cheese and Aigre-Doux