Bring the rosé and we’ll provide a menu reminiscent of a picnic in springtime! You’ll work alongside our chef and other fellow attendees to create some seasonal fare perfect for the warmer weather. Guests will enjoy a seated dinner after the cooking portion of the workshop with recipes (emailed after the class). Please note: this workshop is a combination of hands-on and chef demonstration. Class size limited. BYO welcome.
Menu
Little Gem with zucchini ribbons and roasted tomatoes tossed in a Meyer Lemon Vinaigrette
Citrus-marinated Shrimp
Napa chicken salad with roasted grapes
Crostini with whipped goat cheese, fig jam, local honey & thyme
Mason jar strawberry shortcake (chef-prepared)
Date: Thursday, May 15th
Time: 6:30-8:30 PM
Cost: $95 pp (prices are all-inclusive- no tax or gratuity required)
Things to know:
Please inform us of any food allergies or dietary restrictions prior to registering.
Our kitchen will open 5 minutes prior to class (kindly no arrival before then, so we can welcome you with our full attention).
Menu items may change slightly due to freshness and availability.
If you need to cancel your class, we can provide a credit towards a future class if you notify us at least 7 days prior to the class (class credit is valid for 6 months). Due to the intimate size of our classes, we are unable to provide a credit for cancellations within 7 days of the event for any reason. However, you are welcome to send someone in your place- just let us know in advance. Unfortunately we are unable to make exceptions.
If we need to cancel due to low enrollment or instructor illness, we will provide a full refund. In the event that happens, you’ll be notified at least 24 hours prior to class time.
Our kitchen is BYO- you are welcome to bring beer or wine to enjoy.
We look forward to seeing you!
If this class is full please contact us at info@mixitupkitchen.com to be put on a waitlist.
