Private Classes

Create a cooking class just for your friends!

Ideas for Special Events

  • Birthday Party Celebration- Fun Adult or Children Cooking
  • Wedding Shower – “Getting started with new kitchen gadgets”
  • Baby Shower – “Cooking from the hip”
  • Rehearsal Dinner – Integrate family cooking “Fabulous fit meals”
  • Book Club gathering – “Fresh, creative simple cooking”
  • Off to College – get a group of college bound kids cooking “dress up your tuna”
  • Working Parents – need a break?.. “Quick draw healthy cooking”

Choose from previous menus for ideas.


February – Soup Sampler:  Potato Leek and Savory Tomato Soup with Homemade Croutons, Spinach Pear and Pecan Salad, and Chocolate Devil’s Food Cake with a Buttercream Icing – includes wine pairing

March – Did anyone say, “Cheese” for Lunch or Dinner: Gruyere Cheese Puffs, Cheese with Bread, Crackers, Fruit, Nuts, Meat and Chocolate, and on Salad –  includes wine pairing

April – Cuban Style:  Bistec Empanizado (Cuban Style Breaded Pan Seared Steak), Black Beans and Rice, Tostones (Fried Green Plantain), Avocado Salad and Cuban Flan for Dessert- includes wine pairing 

May – Viva Cuba:  Ropa Vieja (Crockpot – Cuban Style Shredded Beef), Con Gris (Rice Cooked with Black Beans), Sweet Plantains, Watercress Salad with Avocado & Pineapple and Guava with Cheese for Dessert

June – Kid’s Classes:  Grilled Cheese Bar- Choice of Cheese, w/Bacon, Ham or Tuna, Carrots w/Homemade Dipping Sauces and Fresh Berry Sundae for Dessert

August – Upscale Rustic: Savory Pork Sliders, Caramelized Onions, Mixed Green Salad with Stone Fruit, Strawberry Cucumber Gimlet & Blueberry Buckle for  Dessert

September – Little Italy: Pan Seared Gnocchi (potato dumplings) with Kale & Italian Sausage, Roasted Vegetables with Cheese and Penna Cotta with Italian Plum-Rum Sauce for Dessert

October – Mexican Harvest: Enchiladas filled w/Shredded Pork made in a Crockpot, Tortilla Chips w/ Homemade Guacamole & Salsa, Southwest Ceasar Salad and Pumpkin Bread for Dessert

November – Thanksgiving with a Twist: Chicken Breasts Stuffed with Herbed Goat Cheese, Garden Mashed Potatoes with Sauteed Greens, Fresh Beet Salad and Persimmon Bread w/a Cream Cheese Ginger Icing for Dessert

December – Holiday Small Plates: Italian Rustic Tart w/Meat, Cheese & Herbs, Proscuitto Wrapped Dates Stuffed w/Goat Cheese, Crispy Baked Kale Chips and Oatmeal Cranberry Cookies for Dessert


January – Pan Seared Herb Chicken, Oven Roasted Brussel Sprouts, New Potatoes with Fennel Seed, and Flourless Chocolate Rum Cake for dessert

February – Garlicky Pork Chops, with Bok Choy Stir Fry, Fried Rice, and Coconut Macaroons Drizzled with Chocolate for dessert

March – Grilled Morroccan Steak, Vegetarian Morroccan Stew, and Coconut Flan   for dessert

April – Greek Chicken Souvlaki, Tzatziki Sauce, Basmati Rice and Spinach Greek Salad, and Greek Honey Cookies for dessert

May – BBQ Steaks, Homemade Potato Salad with Ham, Grilled Artichokes

June – Teen & Kids Brunch: Breakfast Burritos with Homemade Salsa, and Fruit Parfaits for dessert

June – Teen & Kids Lunch: Homemade Grilled Burger Bar, Baked French Fries, and Strawberry Nectarine Smoothie for dessert

June – Gourmet Grilled Burger Bar, Mixed Green Salad, Baked French Fries, and Strawberry Nectarine Smoothie for dessert

August – Tropical Appetizers, Cuban Mojitos, Confused Coconut Cocktails

September – Jambalaya (Spicy & Mild), Grilled Green Beans, Corn Bread and Fresh Berry Sundae

October – Cuban “Carne con Papas” Beef with Potatoes in Crockpot, Rice, Baked Sweet Plantain, Green Salad with Avocado & Mojo Dressing, Senoritas (Cuban Custard-filled Flaky Pastry) –

November – Turkey Panini w/ Blue or Harvarti Cheese & Cranberry-Apricot Chutney, Butternut Squash Soup, and Apple Turnovers

December – Homemade Meat Lasagne, Roasted Asparagus w/Parmesan Cheese, Cheesy Garlic Bread and Almond Pignoli Holiday Cookies


April – Flank Steak w/Portobello Mushrooms & Onions Drizzled w/ Rosemary Olive Oil, Homemade Foccacia Bread, Parmesan Crusted Asparagus, and Apple Blueberry Crisp for dessert

May – Brunch: Torrejas (Cuban French Toast), Spring Frittata (Spanish Style Omelette), Tropical Mimosa, Cinn. Twists & Tropical Fruit Salad

May – BBQ Pizza, grilled corn and carrots w/herb butter & Prosecco-Rose Petal Pops for dessert –

June – Kid’s Class (ages ~7-12) Pancake Bar – customize, Sausages, Fruit Smoothie Learn how to measure, set a table & table manners

June – Kid’s Class (ages ~7-12) Father’s Day Feast – Spaghetti w/Marinara Sauce & Cheese, Chicken Tenders, Fruit Kabobs

August – Island Appetizers and Umbrella Drinks: Baked Coconut Shrimp w/Fig Rum Dip, Savory Plantain Balls, Tomatillo Avocado Dip, Drinks: Blackberry Margaritas, Strawberry Daiquiri’s and Chocolate Dipped Strawberries

September – Grilled Chicken, Grilled Peaches & Arugula Salad, Grilled Toast and Peach Cobbler for dessert

October – Homemade Meatballs and Spaghetti Sauce, Garlic Bread, Mixed Green Salad with Homemade Italian Dressing, and Fresh Fruit Yogurt Sundae

November – Walnut Rosemary Oven-Fried Chicken, Toasted Garlic Escarole, Red Roasted Rosemary Potatoes and Peanut Brittle for Dessert

December – Savory Pork Loin, Rice, Acorn Squash w/Brown Sugar, and Baked Maple Pears for Dessert

Contact Ivette if you would like to have your own private class.

Text or call 408-892-2667

Contact Ivette