Bow tie pasta with hearts of palm and artichoke hearts with pink pepper corns

Cioppino

Brie and cucumber with lox

Oysters Rockefeller

Caviar eggs in pastry shells

Artichoke frittata

Goat cheese and roasted veggie terrine

Fresh tomato, onion and basil salad

Apple pie hot out of the oven with whistling black bird

A 4 foot tall "floral" arrangement made entirely of fresh vegetables.

Cheryl with elementary school students for Chefs in the Classroom program.

A four day cooking class.

Student in co-ed cooking Venture Crew

Future chef at teen cooking class

Students learn to prepare and serve food at special events

Classes are designed for all sizes.