​​ALVAREZ

Consulting & Catering

PRIVATE COOKING CLASSES

Whether you just want to hone your skills in the kitchen or learn to prepare gourmet meals for that next dinner party, we have a class just for you. We offer private Hands-On Classes. Chef does private classes right in your own home. Chef keeps it simple, you buy the ingredients, and you get to cook right in your own home with the kitchen that you know. This keeps the cost down, and you bring your friends that you know.

 

Pricing

These prices are for private home classes ONLY.

1 person $60

2 people $50 each

3 people $45 each

4 people $40 each

5 people $35 each

6 people $30 each

6+ people $25 each

 

                                         

 

 

 

 

 

 

 

                          Multiple course cooking classes Start at $100 per person.
 
FRENCH STEAKHOUSE  (5 COURSE DINNER)

Steak Au Poivre (Steak with Peppercorn Sauce)

Cote D'Agneau Grillee A La Bearnaise (Grilled Lamb Chops with Tarragon Sauce)

Huitres Mignonette (Oysters with a Shallot-Vinegar Sauce)

Pommes Anna (Potato Cake)

Haricots Verts (French Green Beans)

 

 

 

EVERYTHING CREPES

Chicken Crepes with Spinach and Mushrooms

Wheat Crepes with Mussels and Shrimp with a Champagne Cream Sauce

Chocolate Crepes with Lobster, Leeks and Smoked Gouda Sauce

Apple Crepes with Calvados Butter Sauce

Crepes Suzette

GOURMET GRILLING

Grilled Fresh Figs with a Port Sauce

Grilled Steak with Chimichurri Sauce

Grilled Seasonal Vegetable Salad with White Balsamic Vinaigrette

Fresh Grilled Fruit with Whipped Cream

CHICKEN AND CITRUS

Fresh Herbs and Lemon Chicken

Cashew Orange Chicken

Infused Peeled Couscous

Green Beans with Gremolata

PIZZA (10 and up)

Hand-Made Pizza Dough

Mozzarella Cheese with Basil Pesto Sauce

Grilled Vegetables with Sun-Dried Pesto Sauce

 

MI AMORE CULINARY CLASSROOM (5 COURSE DINNER)

Herb Rubbed Filet Mignon

Red Snapper poached in Wine with Tomatoes and Fennel Bulb

Roasted Garlic Shallot Mashed Potatoes with Thyme

Oven Roasted Vegetables

Individual Chocolate Truffles

STOCKS

 

A great stock is the key to many recipes. Fish, Chicken and Beef.

IMMUSIAN & BUTTER SAUCES

 

Hollandaise, Bearnaise, Beurre Blanc and Beurre Rogue Sauce. Students will acquire important skills for sauce making.

MOTHER SAUCES     

 

Bechamel Sauce, Classic Tomato Sauce, Veloute Sauce and Espangnole Sauces.

SMALL SAUCES

 

Soubise Sauce, Mornay Sauce, Mushroom Sauce, Herb Seafood Sauce, Port Wine Sauce, Charcutiere Sauce, Spanish Sauce, Creole Sauce.

SOUPS

 

Many a great meal starts with wonderful soup. We explore a variety of recipes using stocks.

CITRUS SAUCES

 

Prepare fresh and tasty modern style sauces perfect for accompanying all meals, including today's lighter menus.

BREAKFAST AND EGG COOKERY

 

Learn the versatility of breakfast/egg cookery with a variety of menus.

VEGETABLE COOKERY

 

Proper buying and storage of produce. Delicious preparations of seasonal items.

POTATO COOKERY

 

Potatoes are an essential item in any kitchen. Several different cooking techniques will be used by students in this important class.

DRY HEAT COOKING METHODS

 

This class focuses on sauteing, broiling, grilling and roasting.

MOIST HEAT COOKING METHODS

 

Practice techniques like poaching, braising and stewing.

HAND MADE PASTA

 

Learn a variety of methods for making and cooking pasta.

HOR D' OEUVRES (Choice of two)

 

The focus is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party.

CHARCUTERIE

 

The importance of Sausages, Terrines, Pates and smoked items in the kitchen.

FISH BUTCHERY AND COOKING

 

Butcher loins, sides and whole fish. As well as roasting, pan searing, baking and stuffing assorted fishes.