Team Building Activity: Work Trip to the Mediterranean

Explore the coasts of the Mediterranean region together in this interactive team-building class. Chef Kelly will guide you through each stage of a four-course menu, engaging each of your senses to contribute to a visceral and aromatic experience. First, you will prepare a savory array of deviled eggs with paprika before assembling a crisp and fresh spring salad with roasted vegetables and feta in an oregano vinaigrette. For the main event, you will sear chicken in a white wine pan sauce to serve with green beans and Parmesan fries.


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Deviled Eggs With Paprika

With eggs, mustard, mayonnaise and paprika


Roasted Spring Vegetable Salad With Feta and Oregano Vinaigrette

With spring vegetables, Feta cheese, oregano, olive oil and vinegar


Seared Chicken With White Wine Pan Sauce, Garlicky Green Beans and Parmesan & Rosemary Polenta Frites

With chicken, white wine, butter, garlic, green beans, Parmesan cheese, polenta and rosemary


Chocolate Molten Cake With Strawberry Sauce

With chocolate, heavy cream, eggs and strawberries

  • Minimum Guests 15
  • Maximum Guests 24
  • Event Duration 2 hours
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Reviews Guests Left For Other Experiences

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Betty

15 May 2024

Awesome experience... Chef Kelly is super friendly and knows her stuff!

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Dawn

09 May 2024

It was a fun time, yet not much of a cooking class. We learned how to fold a packaged wonton wrapper with a pre-made filling. Well overpriced for the experience.

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Leilani

08 May 2024

It want at all what we were expecting. Kelly was a great instructor but we thought we would be learning how to make the filling but instead we learned hope to fold wonton wrappers.

$ 159 Per person


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Event location: Denver

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Meet your chef

Chef Kelly
Chef Kelly Verified chef

Chef Kelly is a culinary instructor well versed in many different types of cuisines. Notably, her professional achievements include a position as the managing lead instructor at a notable recreational cooking school in NYC, as well as working in the test kitchens of one of the top gourmet food magazines in the country.

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