Cooking with Class with Deb Buzar

Personalized Cooking Classes and Parties  

Each class is custom designed.  I have included some popular seasonal suggestions to guide you with your menu selection.  You can mix and match your three course menu or we can discuss other options that you will enjoy.  These selections change frequently.  If there something you would like to try and it is not listed here, let me know and I will try and include it in your menu.  Extra charges may apply depending on premium ingredients such as lobster or prime steaks or seafood.  When finalizing the menu I may make suggestions to insure your experience the best it can be.  I reserve the right to change ingredients subject to availability and contact you for your approval of alternate suggestions.

Soups and Salads:


Arugula Tossed with Honey- Rosemary Dressing and Shaved Parmesan Cheese

Roasted Beet and Goat Cheese Salad with Pistachios

Prosciutto and Melon Salad with  Blueberries and a Sherry Vinaigrette

Orange and Red Onion Salad with Dried Cherries and Mint

Watermelon Salad on Salt Block Presentation with  Feta and Mint

Grilled  Romaine Salad with Smokey Caesar Dressing

Caprese "Martini" (Tomato Salad with Fresh Mozzarella and Basil)

Soups and Other Starters

Quick Gazpacho

Cauliflower Vichyssoise with Horseradish and Lime

Roasted Tomato Soup

Pork- Kimchi Dumplings with Sesame Dipping Sauce

Sweet Corn Fritters with Cilantro Sweet Chili Dipping Sauce

Creamy , Light and Fluffy Scrambled Eggs with Fresh Herbs

Crab Cakes with Champagne Beurre Blanc Sauce or Spicy Aioli

Vegetables and Sides 

Sautéed  Green Beans with Carmelized Shallots and Mushrooms

Grilled Medley of Vegetables with Shallot Herb Butter

Roasted Brussels Sprouts  with Herb Butter or Honey Siracha and Lime

Roasted Cauliflower and Broccoli  Creamy Spinach

Roasted or Grilled Vegetable Napoleon ( Eggplant, Bell Pepper, Tomato, Onion with Ricotta Filling and Mozzarella Cheese)


Main Course 

Chicken, Chorizo and Shrimp Paella, Vegetarian Paella with Artichokes and Olives, All Seafood Paella with Shrimp, Clams and Mussels with Chorizo

Flank Steak with Grilled Scallion, Ginger and Cilantro Relish

Flank Steak with Fire Roasted Corn Sauce

Pan Sautéed Medallions of Beef or Herb Crusted Roasted Tenderloin with (Red Wine Gastrique, Red Wine Pan Sauce, Classic Bernaise Sauce)

Pan Sautéed Medallions or Herb Crusted Roasted Pork Tenderloin with (Cognac and Mustard Sauce, Dried Cherries with Rosemary and Port Sauce or Dijon Horseradish Sauce)

Pan Seared Scallops  or Shrimp with (Citrus Thyme Gastrique, Classic Beurre Blanc and Chive Sauce)

Pan Sautéed Chicken  or Fish of choice with choice of pan sauce (White Wine Caper Sauce, White  Wine Herb Sauce, Beurre Blanc Sauce)

Halibut in Parchment with Corn and Tomatoes

Pan Seared or Stove top Smoked  Maple Glazed Salmon 

Sesame Crusted Ahi Tuna with Wasabi Sauce and Pickled Ginger

Miso Glazed Cod with Beuure Blanc Sauce

Butter Poached Shrimp

Stovetop Smoked Salmon

Stovetop Smoked Baby Back Ribs

Home made Pasta with:

Home made Tomato Sauce

Tomato, Garlic and Basil

Shrimp or Scallop Scampi

Shrimp with Coconut Curry Sauce

Roasted Cauliflower Steaks

Stuffed Portabello Mushrooms


Butterscotch Budino with Caramel Sauce and Fleur de Sel

Vanilla and Spice Poached Pears with  Crème Anglaise

Chocolate or Grand Marnier Soufflés

Chocolate or Butterscotch Lava Cake

Crème Brulee

Creme Caramel 

Cherry Pie with Home Made Pastry Dough

Fresh Berry Crepes with Chantilly Cream Dollop

Sauteed Strawberries in a Cabernet Pepper Sauce

House Made Ice Cream or Sorbet:

Melon Sorbet

Coconut Lime Sorbet

Moscatto Ice Cream

Olive Oil Ice Cream

Vanilla Bean Ice Cream

Fresh Cherry Ice Cream