Team Building Activity: Collaborative Culinary Excellence

Ignite passion, foster creativity and work towards a more collaborative culture with this hands-on team building class. Experienced chef and dedicated instructor, Chef Kelly, will guide you through an exciting culinary journey. First, you will prepare an iconic appetizer known as arancini. Next, you will assemble an arugula and fennel salad in an orange vinaigrette before pan-roasting branzino to serve with fontina risotto. You will end class on a light and airy note by making banana tarte Tatin with whipped cream.

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Arancini With Balsamic Reduction

With rice, balsamic vinegar, sugar


Fennel & Arugula Salad With Orange Vinaigrette

With fennel, arugula, orange, olive oil, vinegar


Pan Roasted Branzino With Fontina Risotto

With branzino fish, rice, fontina cheese, chicken stock


Banana Tarte Tatin With Whipped Cream 

With bananas, heavy cream, sugar

  • 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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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.

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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!

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Betty

15 May 2024

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

$ 159 Per person


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Event location: Denver

Chef’s Place

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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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