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Date Night Classes

Spend an evening together with your favorite person while creating a three-course dinner with the rest of the class. (Ingredients for each class are subject to change based on product availability.)

DATE NIGHT: STEAKHOUSE CLASSICS

We will start with Escargot in Puff Pastry and a traditional Caesar Salad with Garlic Croutons, then we’ll pan sear Beef Tenderloin with a Bernaise Sauce over Sauteed Asparagus. To finish, we’ll make a Bananas Foster Bread Pudding with Vanilla Ice Cream.
Register for next class: Friday, May 13

DATE NIGHT CHESAPEAKE BAY

It only makes sense to start an evening focusing on the Chesapeake Bay with oysters. We’ll be shucking them fresh, roasting them with spinach & garlic and cornmeal crusting and frying them. We’ll then tackle the classic roasted Rockfish with Crab Imperial with Lyonnaise Potatoes & seasonal vegetable with vin blanc sauce. For dessert will take a recipe out of the seminal guide to the Chesapeake’s cuisine, Maryland’s Way: The Hammond-Harwood House Cookbook, and prepare Ginger Cakes with Preserved Peaches and Vanilla Ice Cream.
Register for an upcoming class: Friday, May 27

DATE NIGHT: STEAK HOUSE (ORIGINAL MENU)

Join us as we explore one of America’s most loved cuisine – Meat & Potatoes! Steak houses dominate the American restaurant scene with their classic menus and fancy interiors. We’ll tackle the classics – the Wedge Salad with Candied Bacon and Blue Cheese Dressing, Flintstone-esque Roasted Ribeyes, Lobster Stuffed Baked Potatoes, Creamed Spinach and the Double Chocolate Brownie with Ice Cream and Hot Fudge to finish the night.
Register for next class: Friday, June 10

DATE NIGHT SEAFOOD

There’s no better place than the Chesapeake Bay for great seafood! For our first course we’ll place plump cornmeal fried oysters atop a mixed herb salad with lemon vinaigrette and Old Bay Mayo. Then we’ll butter poach lobster tails to go with our roast corn, tomato, and basil risotto with crispy shallots. And for dessert, a spiced peach cobbler with chantilly cream and candied walnuts.

DATE NIGHT ASIAN CUISINE

Menu to include an Assortment of Dim Sum: Shrimp & Pork Wontons with Chili Garlic Dipping Sauce, Crispy Eggplant, & Mushroom Rangoons; Peking Duck Breasts with Baby Bok Choy & Mandarin Pancakes and Asian Five Spice Chocolate Cake.

SPRING DATE NIGHT

Join us as we cook a menu highlighting what’s popping up out of the ground in gardens everywhere. Asparagus Salad, Mustard Seed Vinaigrette, Poached Egg Pan Roasted Leg of Lamb, Mint Chimichurri, Potato Galette Lemon Vanilla Panna Cotta, Strawberry & Basil Compote

DATE NIGHT CLASSIC FRENCH

If you have a love for classic French cooking, then this is the perfect class to spend an evening with your favorite Sous Chef creating France’s great dishes. We’ll make the classic Gougeres as a quick snack while we create the following three courses: Bouillabaisse, Baguette, Rouille; Beef Wellington, Asparagus with Hollandaise, Parsley Potatoes; and Dark Chocolate Tart, Candied Hazelnut, Crème Anglaise, Chantilly Cream. 

DATE NIGHT BREAKFAST FOR DINNER

join us as we take the time to enjoy some great breakfast treats, modified slightly for the dinner table, at a leisurely dinner pace. We’ll start with baking some rosemary & olive oil scones; then make corn meal waffles with fried quail and maple gravy, bacon potato hash, and a sweet potato and shrimp frittata with sautéed spinach and Hollandaise. To finish, we’ll make chocolate chip cookie ice cream sandwiches with chocolate Grand Marnier sauce for dipping.

ITALIAN DATE NIGHT

Join us as we cook a menu highlighting what’s popping up out of the ground in gardens everywhere. Asparagus Salad, Mustard Seed Vinaigrette, Poached Egg Pan Roasted Leg of Lamb, Mint Chimichurri, Potato Galette Lemon Vanilla Panna Cotta, Strawberry & Basil Compote