Chef’s Kitchen Tour with Chef Deborah Pittorino
$89 for registered guests of the hotel and $139 for non hotel guests.
Each class must have a minimum of 6 people and maximum of 10.
Groups smaller than 6 will be charged at a flat rate of $534 for hotel guests and $834 for non hotel guests.
Advance purchase required minimum of seven day prior through our website. All reservations are non cancellable, non refundable and cannot be rescheduled.
Cooking class of 2.5 hours from 12:15 pm to 3 pm in the commercial kitchen of the Greenporter Hotel. Includes instruction, supplies, recipe notes and lunch (that you have prepared yourself) from 12:45 pm to 2:45 pm. Does not include alcoholic beverages, tax or gratuity.
Class Menu #1
Roasted Chicken Three Ways
Learn to make a rotisserie chicken and to build a menu around it that you can eat for three meals.
#1 Recipe for roast chicken stock, learn to freeze in small portions and use for soups and/or sauces
#2 Recipe for a seasonal soup (with chicken stock from rotisserie chicken as a base). We will make a creamy bisque with seasonal vegetable of choice for the appetizer.
Marinated chicken skewers with spicy green salsa or a pesto sauce.
Saffron rice with vegetables (learn and/or review to use a rice Cooker)
Simple dessert of wine-poached seasonal fruit with fresh whipped cream.
Class Menu #2
#1 Learn to make a seasonal salad and your own dressing using extra virgin olive oil, mustard, herbs and apple cider vinegar, balsamic or lemon (choose one).
#2 Gnocchi or risotto with seasonal accompaniments like asparagus, radicchio, peas, or other seasonal vegetables.
For dessert learn to make a Panna Cotta or Zabaglione with seasonal fruit.