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.
MENU
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
NANCY
08 Oct 2024
Chef Kelly created a welcoming and informative learning environment. My husband and I learned a lot, made some great pasta, and enjoyed a great meal because of Chef Kelly. We will now be able to take our new knowledge and make great pasta meals.
Nick
10 Sep 2024
Chef Kelly is extremely welcoming and does a great job breaking down the barrier between you and making that fresh pasta you desire. We'll be looking into other courses!
Betty
15 May 2024
Awesome experience... Chef Kelly is super friendly and knows her stuff!
Event location: Denver
Chef’s Place
Meet your 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.