Cooking Class: Four Fresh Recipes for the Summer

Join Chef Greg for a culinary exploration of dishes best served chilled in this interactive cooking class. The chef will guide you as you discover how to beat the heat with bright, refreshing flavors while crafting this unique menu. 


Begin by preparing a tangy citrus ceviche with peppers and herbs followed by savory smoked salmon and cream cheese cornets. Then, highlight the fresh ingredients in a traditional tomato bruschetta before finishing the meal with a light and airy chocolate mousse.


MENU


Mixed Seafood Ceviche

With onions, celery, peppers, fresh herbs, and lime and lemon juice


Smoked Salmon Cornets

With daikon radish, cream cheese and lemon


Bruschetta

With tomatoes, garlic, fresh basil and olive oil


Chocolate Mousse

With eggs, cream and sugar

  • Minimum Guests 2
  • Maximum Guests 15
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Healthy, Gourmet, Beginner, Pescatarian

Reviews Guests Left For Other Experiences

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Tiffany

16 Jun 2024

Chef Greg whipped up an unforgettable Father's Day feast for my husband and me, leaving us happily stuffed with delicious food and a fridge full of leftovers. He even cleaned up before he left and shared the recipes so we can try (and likely fail) to recreate the magic. Highly recommend for a fun and tasty experience!

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Meredith

01 Feb 2024

Chef Greg was awesome! The menu was delicious and he even made a couple additional items that were mouth watering! The Diablo shrimp and turkey bolognese for me! Plus he cleaned my kitchen better than I do! 11/10 would recommend :)

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Brooke

02 Sep 2023

Chef Greg was excellent! We had so much fun with him, and he was incredibly informative and entertaining and the food was delicious. Thank you!

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Greg
Chef Greg Verified chef

New chef


Growing up, Chef Greg fell in love with his mother’s great cooking and quickly began pursuing his own culinary career. After culinary school, he spent the next 25 years working in restaurants all across the world, including a stint at the prestigious Le Bel Age hotel in Hollywood. He’s amassed an expansive knowledge of cooking fundamentals, including chemistry and knife skills, and specializes in Italian and Mediterranean food.

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