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Cooking Class: Make a Four-Course One-Pan Meal
Thu, Jun 8th at 6:00PM
Thu, Jun 8th at 6:30PM
Fri, Jun 9th at 4:00PM
Fri, Jun 9th at 3:00PM
Learn how to elevate your weeknight meals using minimal supplies and effort in this engaging cooking class. Chef Greg will show you the versatility that a single pan can have through four mouthwatering courses.
First, you'll learn how to make a creamy seafood chowder filled with tender onions, carrots and potatoes. It's the perfect hearty, easy and comforting dish. Then learn how to make a savory peppercorn-crusted steak topped with creamy cognac sauce. Next, master chicken marsala made with sweet sherry and topped with fresh mushrooms. Finish up with an indulgent bananas Foster drizzled with a cognac and brown sugar sauce and served with a side of vanilla ice cream.
MENU
Seafood Chowder
With onions, celery, carrots, potatoes and cream
Whole Peppercorn Steak
With cognac and cream
Chicken Marsala
With mushrooms, sweet sherry and butter
Bananas Foster
With brown sugar, cognac, butter and ice cream
- Minimum Guests 2
- Maximum Guests 15
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Gourmet, Beginner, Date Night
Classpop! guest reviews for other experiences with Chef Greg
Marina
22 Jan 2023
We had a wonderful evening with Chef Greg. Great communication from beginning to end. He called the day before to confirm, he was punctual, and explained what he was preparing throughout. We learned how to make several delicious dishes. The pepper steak had so much flavor! Bananas foster for dessert .. yum! If you looking for a way to bring some fun to a night at home, book Chef Greg.
Guest reviews for Chef Greg
Nicole Wilding
02 May 2022
Chef Greg is a professional head chef and consultant for over 25 years. He was trained in Dublin and has worked in multiple prestigious culinary establishments over his career. He has so much experience and skill to share with his guests.
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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