Private Event Cooking Classes
Cook, Laugh, Eat
Blend the satisfaction of preparing a meal with the pleasures of enjoying one! Chef Alice’s private cooking class and meal events are designed to unify and entertain, for any and all occasions. Enjoy a snack and beverage while we create a customized three course menu in the cuisine of your choice. All dietary requests are happily accommodated.
Let’s talk about your private event!
Private cooking class inquiry with Chef Alice
Prices can be found here. You may select from one of the menus listed below, or let Chef Alice email you a few customized seasonal menus in the cuisine of your choice, and recommend the perfect beverage pairing to enjoy with your meal. Booking well ahead is recommended for weekends, especially.
Frequently Asked Questions
Private Class Info
What is the Pricing for Private Classes and Meals?
For Two: $315.00 per couple
For Three to Five: $85.00 per person
For Six to Twelve: $80.00 per person
For Thirteen & Up: $75.00 per person
What is your cancellation and refund policy?
Private Events Cancellation and Refund Policy
If you cancel 14 days or more prior to the event, you will receive a full refund. If you cancel for any reason within 14 days of the private event, 50% of any monies paid is forfeited. When a refund is granted, monies will be refunded within 7 days of the request. Send your refund request to [email protected]
Refunds can only be made in the same method as originally paid, whether, check, credit card or gift certificate.
What Meal Choices Are Available?
Chef Alice is well-versed in a variety of cuisines, and enthusiastically accommodates all diets. Allow Chef Alice to customize a seasonal three course class menu in the cuisine of your choice, or choose from one of the following menus:
American
Arugula, Avocado and Grapefruit Salad
Chicken Pot Pie
Chocolate Croissant Bread Pudding
French
Mixed Baby Greens Salad with Green Beans, Goat Cheese & Candied Walnuts G, V
Fish in Papillote (Baked in Parchment) Provencal
Seasonal Fruit Clafoutis
Indian
Naan
Carrot-Date Chaat
Butter Chicken S
Indian Spice-Roasted Cauliflower G, S V,VN, GF
Spiced Basmati Rice
Mango-Curry Sundaes
Italian
Arugula, Granny Smith and Gorgonzola Salad with Candied Walnuts
Chicken Pasta with Mushroom Marsala Sauce
Strawberry-Balsamic Sundaes with Pound Cake Croutons
Latin and Caribbean
Hearts of Palm, Tomato and Avocado Salad
Pan Roasted Pork Tenderloin or Bone-In Chicken with Garlicky Green Mojo
Yucca with Caramelized Onions
Sweet Plantains
Pineapple-Toasted Coconut Sundaes with Rum Caramel
Mediterranean
Celery, Date & Toasted Walnut Salad
Greek Chicken (Bone-In) Pan Roast with Potatoes, Zucchini, Artichokes, Olives and Feta
Blueberry Tahini Yogurt Cake
Mexican
Chicken Posole (Hominy)
Beef or Chicken Fajitas
Elote Corn
Mexican Hot Fudge Sundaes
Thai
Green Mango Salad
Coconut-Red Curry Chicken and Vegetables
Jasmine White or Brown Rice
Bananas in Tapioca and Coconut Milk Sauce
Vietnamese
Vietnamese Shrimp Summer Rolls
Chicken or Catfish in Caramel Sauce
Cucumber Salad
Jasmine White or Brown Rice
Vietnamese Iced Coffee Sundaes
Will I receive credit or any kind of certificate upon completion of a class?
The classes, although run professionally, are recreational in nature and are intended solely for the education and enjoyment of the students.
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8th Birthday: Mexican Fiesta
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Free Recipes
Have a look at what we cook up during our classes!
Cod Provencal en Papillote with Roasted Baby Potatoes
Cod en Papillote Provencal with Roasted Potatoes Serves 4 ½ stick unsalted butter, room temperature 2 tablespoons finely chopped herbs (such as lemon thyme, English thyme, chives, and/or parsley) ½ teaspoon salt, plus more ¼ teaspoon freshly ground black pepper, plus...
Hearts of Palm, Tomato and Avocado Salad with Mango Vinaigrette
Hearts of Palm, Tomato and Avocado Salad with Mango Vinaigrette Serves 4-6 1 cup diced ripe mango, ripe mango will be fragrant on the outside and yield to pressure 1/3 cup canola oil 2 tablespoons rice vinegar 2-3 tablespoons tablespoon light brown sugar,...
Pineapple Macerated with Vanilla-Mint Syrup
Pineapple Macerated with Vanilla Bean-Mint Syrup Serves 6-8 1 large pineapple, peeled, cored and quartered, then very thinly sliced (see method below) ¼ cup mint, chopped,...