Cooking Class: Power Bowls Made Mediterranean
A healthy lunch never tasted so delicious in this hands-on cooking class.
To start, learn the proper way to make fluffy quinoa and layer red bell peppers and broccoli on top. Whip up a zesty lemon tahini sauce to pair with it. Make savory flank steak and grilled zucchini to top brown rice for a protein-packed bowl. Transform cauliflower into rice for a Greek-inspired bowl. Top the cauliflower rice with seasoned shrimp and a creamy homemade tzatziki sauce made with Greek yogurt, cucumber and garlic. End the meal with a sweet treat meant to boost your energy. Make bite-sized desserts with bananas, oats and dates you can enjoy throughout the day. Discover healthy and delicious recipes when you book your spot in this cooking class today!
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Quinoa and Veggies With Lemon Tahini
With quinoa, red bell peppers, broccoli, lemon and tahini
Flank Steak With Brown Rice and Grilled Zucchini
With flank steak, brown rice and zucchini
Shrimp With Cauliflower Rice and Tzatziki
With shrimp, cauliflower, Greek yogurt, cucumber and garlic
Banana Date Energy Bites
With bananas, oats and dates
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 8
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsAdult, Healthy, Beginner, Fun, Mediterranean
Outside Reviews for Chef Andrew
Silvia
10 Feb 2026
Chef Andrew offers decades of culinary and leadership experience, blending strong technique with real-world industry insight. His classes and personal chef services are practical, engaging, and driven by deep professional expertise.
Event location: San Antonio
Chef travels to your location
Chef Andrew is a seasoned culinary professional with extensive experience in restaurant leadership and culinary instruction. Formally trained at the Culinary Institute of America, he has led professional kitchens, launched new restaurant concepts and guided teams in high-volume environments. His expertise spans baking, savory cuisine and operational management, giving him a comprehensive understanding of the craft. In his classes, Chef Andrew emphasizes strong fundamentals, efficient technique and hands-on learning.
