Cooking Class: Lamp Chop Special
A thoughtfully-prepared classic meal is on the table in this hands-on cooking class with Chef Kenneth.
A lamp chop dinner is a hearty homecooked meal that always seems to satisfy! In this interactive cooking experience, you’ll learn how to create this traditional favorite, with a few exciting surprises added.
Under Chef Kenneth’s expert guidance, you’ll create a mozzarella stack, an appetizer made with basil, stone fruits and balsamic vinegar, and lamb chops with honey and pomegranate molasses. Choose from spinach and mushroom risotto or a selection of savory vegetables as a side dish. Your choice of apple pie à la mode, tiramisu or crème brûlée cheesecake cups rounds out the menu, providing a sweet end to this hearty homestyle meal.
MENU
Mozzarella Stack
With basil, nectarines, peaches, apples and balsamic vinegar
Lamb Chops
With honey, parsley, carrots, garlic and pomegranate molasses
Side Dish
#Choose one
Spinach and mushroom risotto
Choice vegetable from asparagus, zucchini, Brussels sprouts or broccoli
Classic Dessert
#Choose one
Apple pie à la mode
Crème brûlée cheesecake cups
Tiramisu
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGourmet, Date Night, Baking, New American, Couples
Outside Reviews for Chef Kenneth
Fidel O.
25 Jul 2020
Chef Kenneth and his wife made us feel very welcome. Their home was very clean, they set up everything so nicely and we learned SO MUCH. I will be taking a class from them once a month. I highly recommend them.
Brittney R
19 Feb 2020
The food is amazing and Kenny is super talented. Look no further. He is the chef for you.
Chef Kenneth is currently based in Las Vegas, but his passion for cooking has taken him around the world. He studied hotel and restaurant management at Le Cordon Bleu in Pennsylvania, interned at Walt Disney in Florida as an assistant to the executive chef, and has traveled as far as Germany to study food and hospitality. He loves bringing people together over food, which is why he has such a strong love for cooking and catering.
