Cooking Class: Rustic Native American Feast
Thu, Feb 13th at 6:00PM
Thu, Feb 13th at 6:00PM
Thu, Feb 13th at 6:30PM
Fri, Feb 14th at 1:00PM
In this exciting cooking class with Chef John, you’ll utilize a variety of ingredients to create unique, mind-blowing flavors. You’ll prepare mouth-watering squash blossoms filled with feta cheese, goat cheese and mint — then dipped in tempura batter and fried. You’ll make a wild weed salad that will shock your taste buds. For the main course, you’ll cook your choice of duck breast with cherry chutney, bison tri-tip or savory salmon prepared on Alderwood. And let’s not forget dessert: a classic chocolate chip cookie with a twist.
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Fried Stuffed Squash Blossoms
Based on seasonal availability
With feta or goat cheese, mint and herbs
Wild Green Salad
Wild greens with pine nuts, amaranth and maple vinaigrette
Entrée
Choose one
Duck breast with cherry chutney
Bison tri-tip with dried mushroom pepito crust and jus
Planked salmon and blackberry sage sauce
Grains of the Americas
Wild rice, tri-color quinoa, Inca corn and dried cranberries
Summer Succotash
Corn, beans, squash, sunflower seeds, mint and nettles
Prickly Pear Brûlée
With a mesquite cacao nib cookie
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsHealthy, Gourmet, Beginner, Californian, New American
Outside Reviews for Chef John
Kevin L.
09 Mar 2020
Chef John was such an amazing host. We had a complication with our booking and Chef John helped us out and was able to work with us making our experience unforgettable. His cooking techniques and knowledge of Spanish food really set the tone for an experience we felt like brought us together even more. Highly recommend him! Great kitchen, great cook, fun times!
Chef John worked his way through the ranks of various restaurant kitchens before turning his focus toward America’s greatest food asset: its native plants. His emphasis for more than 10 years has been the ingredients indigenous to California. In his teachings, you’ll discover the history of the region’s edible vegetation and taste food in a whole new way, using ingredients foraged in Marin County.
