Cooking Class: Fresh Fruit and Pasta Menu
Chef Taciana leads this interactive cooking class with a light touch and expert guidance. You'll discover a colorful world of fresh and bold flavors. Start with a mesclun salad filled with green apples, celery and rainbow carrots and topped with a Champagne vinaigrette. Next, prepare a roasted sweet potato gnocchi with rosemary shrimp, Tuscan kale and white wine. Dessert is sweet and airy berry ricotta mousse with Greek yogurt and Biscoff cookie crumbles.
MENU
Green Apple, Celery and Rainbow Carrot Salad
With mesclun salad and Champagne vinaigrette
Roasted Sweet Potato Gnocchi With Rosemary Shrimp
With Tuscan kale, white wine and olive oil
Berry Ricotta Mousse Cups
With Greek yogurt and Biscoff cookie crumble
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGroup, Gourmet, Fun, Pescatarian, New American, Holiday
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Taciana
Mayerlin
17 Aug 2023
The class was amazing and very fun. My husband and I enjoyed it.
Nala
17 Aug 2023
Chef Taciana was a wonderful teacher to have for my first cooking class! I reserved seats for my partner and I and we both really enjoyed it. She was very thorough and kept the class nice and fun! I appreciate her help and knowledge and look forward to another class soon!
Sue
14 Aug 2023
Fun Class.
Event location: Boca Raton
Chef travels to your location
Exact location is provided after booking.
Meet your chef
Chef Taciana’s passion for all things culinary has landed her in a variety of positions over the years. She’s worked as a line cook, station chef and kitchen manager, as well as working in hotels, fast-casual restaurants, upscale private dining spaces and yacht clubs. Chef Taciana even opened her own meal prep business where customers enjoy delicious and easy meals. She's eager to share her knowledge and expertise with cooking novices and aspiring chefs alike.
