• Five-Course Wine Dinner (SOLD OUT)

    Please call 480-502-0177 to inquire about waitlist availability About: Our wine expert will guide you through this informative and delicious five-course tasting dinner paired with wine. Menu Potato-Leek Pancake w/Smoked...

  • Sunday Brunch (SOLD OUT)

    Brunch

    Please call 480-502-1077 to inquire about waitlist availability The perfect way to spend a Sunday out with friends, or fun for the entire family!  Let our Chef instructor guide you...

  • Private Class

    Private Event

    Private Cooking Class 20 Participants

  • Pastry Series Week 3 (05/16/18)

    Pastry Series

    Topic: Custards – Crème Caramel, Crème Brulée, Cheesecake About: This is part of a 12 week series and classes cannot be registered for individually.  No vouchers accepted. Apply: To attend...

  • Practical Series Week 18 (05/17/18)

    Practical Series

    GRAINS Rice – Long, Short, Jasmine, Basmati, Risotto Pasta – Pasta Sauces Polenta This class is part of a 24 week series.  No vouchers accepted

  • Practical Series Week 18 (05/18/18)

    Practical Series

    GRAINS Rice – Long, Short, Jasmine, Basmati, Risotto Pasta – Pasta Sauces Polenta This class is part of a 24 week series.  No vouchers accepted

  • Island Party- Gourmet Cooking Class (SOLD OUT)

    Please call 480-502-0177 to inquire about waitlist availability Experience the art of fine food and drink with this fun, hands-on cooking class, designed to introduce participants to multicultural cuisines and...

  • Pizza-Making Class (05/19/18)

    Our Chef Instructor will teach you about the essentials of pizza dough (including a discussion of yeast, gluten, flour choices) and homemade sauces.  Class attendees will enter the kitchen to...

  • Pastry Class – Baking with Lemons (SOLD OUT)

    Pastry Class (Stand-Alone)

    Please call 480-502-0177 to inquire about waitlist availability When life gives you lemons.....Bake!  For the beginner bakers, this class will enjoy baking with fresh lemons to create some yummy, easy...

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