Cooking Class: Cooking With Color
Sat, Apr 27th at 8:30PM
Sun, Apr 28th at 5:00PM
Mon, Apr 29th at 6:00PM
Mon, Apr 29th at 6:00PM
Prepare a masterpiece feast that focuses on visual flair as much as flavor!
You may have heard that we eat with our eyes first — now you can learn the secrets to turning simple recipes into vibrant feasts in this hands-on cooking class with Chef Kelly!
Start with a red lentil rainbow salad peppered with black cherries and scallions. Cook up a turmeric grilled chicken topped with sweet, savory hot sauce made from honey and pineapple. Create a vivid side dish of green beans dressed with tangy citrus vinaigrette. And for a masterstroke of a dessert, craft an indulgent ricotta trifle with layers of pears and raspberries.
MENU
Red Lentil Rainbow Salad
With black cherries, scallions and apple cider vinegar
Turmeric Grilled Chicken
With honey and pineapple hot sauce
Green Beans With Citrus Vinaigrette
Ricotta Trifle
With mascarpone, pears and raspberries
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Healthy, Gourmet, Fun
Outside Reviews for Chef Kelly
Lexia O.
16 Mar 2020
Chef Kelly was an absolute blast to spend time with. As soon as you walk into her home, you feel as if you've known her your whole life! She had a fun menu prepared ahead of time with all different kinds of challenging flavors. From an array of spice to the comfort of homemade pancakes, Chef Kelly brings you on a journey with her menu! When hearing about the menu at first, you may think it would be difficult to make the dishes yourself. With no surprise, Chef Kelly makes the process go by with ease while making it fun! If I could give her more than five stars I would. I would recommend cooking with her for anyone who wants to feel confident in their cooking abilities!
With more than 15 years of experience in the food and fitness industries, Chef Kelly is a private chef, a chef instructor, a nutritionist and a certified personal trainer. She’s helped launch several restaurants as well as owning her own food business, has been a part of America’s Test Kitchen and was featured in the Boston Globe. Her greatest achievement is having her recipes become staples in the lives of her students and their families.
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