In Home Cooking Classes

           The evening will feature a three-course, four dish, menu with recipes
that you and the Chef can customize to the palate of your guests.
Chef Lauren Mahlke specializes in food and wine pairings
and can provide the perfect pairing suggestion to each menu. Below are sample seasonal menus to feature at your dinner party. 

Spring/Summer Menu
~
Chilled Corn Soup with
Chive and Crab
Polenta Cakes with Tomato Bruschetta
and Balsamic Glazed Chicken
Basil Strawberry Shortcakes

~
Tomato and Corn Salad with Lemon Vinaigrette and Seared Scallops
Creamy Sage Polenta served with Rosemary Roasted Lamb Rack
Orange Infused Creme Brulee
~
Mediterranean Fig and Orange Salad
Apricot and Olive Couscous

Chicken Marabella with Dates and Olives in Balsamic Glaze
Saffron and Pistachio Rice Pudding~
~
Cherry and Gorgonzola Spinach Salad with Candied Pecans
Roasted Pork Chops with Roasted Pepper Puree
Summer Squash and Tomato Casuelet
Blueberry and Lemon Cobbler

~
Caprese Salad with Summer Squash Ribbons
Cedar Planked Balsamic Grilled Salmon
Fire Roasted Vegetable Orzo Basil Pasta
Lemon and Raspberry Cake
~

Ricotta and Basil Stuffed Crispy Squash Blossoms
Arugula, Heirloom Tomatoes, Blue Cheese and Seared Steak with Roasted Potatoes
Orange S’mores Bars
~
Corn, Pineapple and Mango Ahi Ceviche
with Plantain Chips

Caprese Salad with Dijon Chicken and Potatoes
Goat Cheese and Grilled Figs Panna Cotta

~
Traditional Spanish Gazpacho Drizzled with Extra Virgin Olive Oil and seared shrimp
Arugula and Tomato Salad with Paprika Encrusted Seared Steak

Blood Orange Chocolate Tarts
~
Cumin and Pineapple Shrimp Skewers
Jerk Chicken with Corn, Black bean and Cilanto Quinoa
Caramel and Coconut Panna Cotta

Fall/Winter Menus

Caramelized Onion Risotto With Balsamic Glazed Chicken
Vanilla Panna Cotta with Balsamic Glazed Apples
~
Fennel and Orange Salad with Pomegranate Vinaigrette and Seared Scallops
Creamy Sage Polenta served with Braised Lamb Shank
Orange Infused Creme Brulee
~
Mediterranean Pomegranate and Orange Salad
Apricot and Cranberry Couscous
Chicken Marabella with Dates and Olives in Balsamic Glaze
Saffron and Pistachio Rice Pudding
~
Pear and Gorgonzola Salad with Candied Pecans
Seared Chicken or Duck Breast with Pomegranate Glaze
Roasted Butternut Squash Cassoulet with Creme Fraiche and Sage
Mini Caramel Apple Tarts
~
Curry Coconut Acorn Squash Soup
Butternut Squash Apple and Sage Quinoa
Balsamic Glazed Roasted Mushrooms
Chocolate Blood Orange Tarts
(Seasonal Vegan Menu)

~
Frisee and Roasted Acorn Squash Salad
Pear and Cardamom Glazed Salmon
Butternut Squash and Sage Risotto
Maple Cake
~
Endive Salad with Toasted Pecans, Dried Cranberries and Roasted Squash
Saffron Gnocchi
Pork Loin with Apple Chutney
Pomegranate and Orange Panna Cotta
~
Butternut Squash Soup with Herb Mousse and Crispy Sage
Salad Niscoise with Seared Ahi Crusted In Herbs de Provence
Chocolate Mousse
~
Traditional Spanish Gazpacho Drizzled with Extra Virgin Olive Oil
Arugula and Artichoke Salad with Paprika Encrusted Seared Steak
Caldereta Spanish Seafood Stew with Chorizo and Saffron


Pricing:
Group of 8 (minimum)-$60.00 per person
Group of 10-$55.00 per person
Group of 12 or more-$50.00 per person

IMG_5547 IMG_5563 pannacotta

Contact Chef Lauren Mahlke for questions or to reserve your evening at laurendelacey@gmail.com

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