Private Cooking Classes for Small Groups
Your host and instructor trained in France at the Cordon Bleu, in Italy at the Gritti Palace and the Villa d"Este and in London from numerous professionals. The menus featured in the cooking classes are modern rather than classic and are vegetable centric to highlight the wonderful produce available from local organic farms. Guest instructors for single lessons will include a master baker trained in California and Oregon.
Every year for two weeks in August, Staunton hosts the finest classical musicians from round the world for the Staunton Music Festival. All proceeds from the Hungry Musician Cooking Classes go to catering and restaurant vouchers for the artists. The Festival presents an immersive classical music experience featuring more than 600 years of music over the course of 10 days and nights.
During the Staunton Music Festival (and throughout the year to coincide with concerts) six students will gather for the preparation of a complete menu. Meats and fish will be simply grilled, smoked, or roasted with an emphasis on new flavors in sauces and relishes. Vegetable dishes will showcase taste color, and texture. Desserts will star fresh fruits in granitas, panna cottas, delicate pastries and one lesson will include a flourless raspberry soufflé.
To be determined.
If the date or dates you prefer are not available please text 540-416-6544. Demonstration classes are limited to six students who will sample all dishes prepared. Additional dates are available for private groups.
Payment by check or credit card can be made upon arrival
Each class is $125, all inclusive.
All proceeds go to the Staunton Music Festival.
Ginger Chili Vodka Fizz
Fresh Tomato Soup with Finger Limes
Grilled Duck Breasts with
Lemon Verbena Peach Bellini
Beet Carpaccio with Horseradish Crema
Spatchcock Chicken stuffed Under Skin
Fresh Herb Gremolata
Blood Orange Campari Granita
Lemongrass Lime Rum Cocktail
Cold Oriental Noodle Salad
Chinese BBQ Pork Tenderloin
Ginger Chili Marmalade
Tender Stem Broccoli with
Cured Egg Yolks
Tea Ice Cream
Watermelon Basil Tequila Cocktail
Anchovy Sauce for Cold Vegetables
Roasted Fish with Green Tapenade
Hot/Cold Berries with White Chocolate
Hollandaise and Béarnaise
Paneer and Mozzarella
Duck Egg Creme Brulee
Lavender Honey Gin Spritz
Smoked Pomegranate Lamb Chops
Cous Cous, Grilled Vegetables
Three Watermelon Salads, Feta Dust Rose Panna Cotta with Lemon Biscuits