Chef Mark transports your taste buds to Italy in this delicious vegetarian class. This evening’s class features Italian Classic, but prepared completely vegetarian. Learn to make rich Minestrone soup, Stuffed Shells and Manicotti Combo and tomato basil skewers! Complimentary wine accompanies this Italian feast!
Join Chef Mark for this zesty class where you will learn to cook traditional Mexican cuisine. Featured menu includes Pan Roasted Salsa, tangy Traditional Pork Green Chili, Red Chili Stew and smothered New York Strip Steak. Of course, we’ll have Margaritas … What’s a fiesta without Margaritas? Ole!
Say What? Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. It’s unlike any cooking you’ve ever done before! Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Join Chef Mark for this very unique class. You will prepare a Cowboy Ribeye steak with sweet Roasted Garlic and fresh Thyme. The steak is served with creamy Smashed Red Potatoes with Parsley Butter Sauce and Vegas Lime Butter Corn. This class is perfect for the Medium Rare meat eater! This dinner includes complimentary wine!
Rustic Point welcomes back Mama Mendoza! Mama will join Roger and Chef Mark for this zesty class where you will learn to cook traditional Mexican cuisine. If you’ve been to a cooking class, then you know Roger’s wicked kitchen skills! Come hungry as this menu will include all of Mama’s favorites – Menu to be announced! Of course, we’ll have Margaritas … What’s a fiesta without Margaritas? Ole!
Ooh La La! Chef Mark is bringing French classic cuisine back to the Rustic Point kitchen. Impress your friends and loved ones with this delicious french meal. Start with rich French Onion soup, followed by Petite Blanquette de Polet, sounds fancy! Succulent chicken pieces and mushrooms are served in a velvety, tarragon white wine sauce with asparagus. Accompanied by creamy Potatoes Dauphinois, you won’t leave hungry! This evening includes dinner and complimentary wine.
I’ll have a martini please! Inspired by the distinct flavor profile of a traditional martini, Chef Mark brings this famous cocktail into the kitchen! Chef starts with a zippy shrimp martini appetizer. Then, delicious Salmon is prepared with a Vermouth and Gin Juniper Berry Sauce and served over sticky rice. This evening includes dinner and complimentary wine and of course, a martini … shaken, not stirred!
Sharpen your knife skills and learn proper cutting techniques with Chef Mark, as he brings his mad knife 
skills to Rustic Point! Learn how to slice, dice, chop, and much more, in the safest and most efficient manner. Start prepping like a pro! This class will even guide you through the practice of keeping your knives sharp. This is a must-have class for every home chef!
Grab your shades, we’re heading to South Beach, Miami! Chef Mark goes back to his Florida roots and prepares a South Beach style meal with cuban influences. Start with fried plantain chips with a zesty black bean salsa. Learn how to make a killer mini crabcake with mango pepper relish, followed by cedar planked, cuban spiced, flat iron steak with ginger rice. Wine and complete meal included in this evening’s class!
Order up! Chef Mark is bringing in all your favorite diner dishes! Chef starts off this savory class with old-fashioned Chicken Noodle Soup. Rocky Mountain Meatloaf with Pancetta and Mushrooms, with Garlic Mashed Potatoes and Gravy, rounding out the menu with classic Succotash featuring Sweet Corn, Lima Beans and Sweet Peppers. This evening includes dinner and complementary wine.
Chef Mark periodically brings back his first restaurant, Marco’s Italian Cafe, to the Rustic Point kitchen. This “Friday Night Special” features recipes from Mark’s original menu, showcasing crabmeat stuffed mushrooms, prepared Scampi style! Learn to make this crowd pleaser, Linguine Al Frutti Di Mar (Fruit of the sea)! A hearty seafood dish made up of shrimp, mussels, and scallops cooked in a white wine based marinara cream sauce! Complimentary wine accompanies this Italian feast!
Chef Mark gets his groove on with a blast from the past, the 70’s! This fun evening starts off with a vegetable skewered Fondue made with creamy cheese and wine. Learn to make the classic Waldorf Salad, followed by Swedish meatballs over a bed of buttered noodles. And to stay in theme, Chef will be serving up Harvey Wallbangers, bellbottoms optional! This evening includes dinner and complementary wine.
Head down south where Chef Mark grew up and discover the joys of classic Southern cuisine. Learn to make a hearty Black-Eyed Pea gumbo to start. Next you’ll be making a southern style Gator bite! The star of the meal is crispy fried chicken and waffles with a sweet whiskey syrup. This class is filled with Southern comfort food accompanied by wine!
Julia Child, a culinary icon, is credited with bringing French Cuisine to America. Chef Mark puts his Julia spin on this delicious french menu. Start off the evening with fresh mixed greens with goat cheese and champaign vinaigrette. Next master the art of crepes with smoked salmon. Prepare a beef tenderloin filet with crabmeat béarnaise sauce with roasted asparagus. This show-stopping meal is accompanied by wine!
“The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia Child
Taste the luck of the Irish with this fun St. Patrick’s Day feast with all the Irish classics on tap! Start with a rich bacon, Guinness beer & cheese soup. Make garlic roasted cabbage wedges and the classic Irish Lamb Stew with Jamison Whiskey. Bailey’s Irish Whiskey Brownies with Irish Whiskey Ganache top off this St. Patty’s day meal! Complementary wine included (no green beer!)
It’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies and Cheese Curds! Complimentary wine is included in this class!
It’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies and Cheese Curds! Complimentary wine is included in this class!
It’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies and Cheese Curds! Complimentary wine is included in this class!
Tastebuds travel to the Tuscan countryside in this Italian class. Chef Mark walks you through a classic Shrimp and Scallops Scampi appetizer, followed by a juicy Ribeye Steak with Rosemary and Roasted Garlic. Baked Polenta with Gorgonzola and spinach along with Roasted Balsamic Vegetables round out the class menu. This evening includes dinner and complementary wine.
Showcasing recipes originating only in America! Chef Mark kicks off the evening with his Southern Crab Cakes recipe (heavy on the crab) with a sweet yet tangy Raspberry Chipotle Aioli sauce. Next up is Steak Diane, an American dish of a pan-fried steak with a sauce made from the seasoned pan juices, generally flambéed table side, served with Roasted Garlic Potatoes. This evening includes dinner and complementary wine.
Food Truck finds with an International Flair! Jo
in Chef Mark for a new round of Food Truck dishes starting off with Bulgogi, a delicious Korean Beef and Rice dish, savory beef cooked with soy sauce and ginger. Next up is Poutine, French-Canadian Junk Food! Crispy French Fries topped with Cheese Curds and Brown Gravy! Final dish is Moo Shu style, Mushroom Wraps, made with Broccoli Slaw, Bean Sprouts and Onions. This class includes dinner and complementary wine.
Chef Mark periodically brings back his first restaurant, Marco’s Italian Cafe, to the Rustic Point kitchen. This “Friday Night Special” features recipes from Mark’s original menu, showcasing hearty Tortellini En Brodo, Chicken Rollatini, which is a Chicken Breast stuffed with zesty Salami and Cheese, served in a mushroom sauce. Sautéed Broccoli Rabe completes this class menu. Complimentary wine accompanies this Italian feast!
Learn to make a delicious and savory Sunday Brunch menu! Chef Mark starts off preparing a Minted Grapefruit Salad. Next learn to prepare a classic Oysters Rockefeller followed by the star, Salt-Baked whole Salmon with Fresh Citrus and Herbs. Complimentary champagne or mimosas included with this fun brunch class!
Chef Mark brings you Pasta in three easy variations in this delicious class. These pasta dishes will become your weeknight “go-to” meal! Chef Mark begins with pasta blended with a Blistered Cherry Tomato and Basil Sauce. Next up is pasta with Sweet Butternut Squash and Sage Brown Butter. The final dish is an Italian Tuna Pasta. Complimentary wine accompanies this Italian feast!
A century old tradition in Spain, tapas are little dishes with huge flavor! These small plates deliver a big punch and are always a huge hit. Chef Mark will make Sangria from scratch at the beginning of class to set the tone! Featured menu includes steamed Mussels in a garlic Saffron Sauce, Spanish Calamaris Fritos (fried squid) and Garlic Shrimp Gambas al Ajillo. This evening includes dinner and Sangria!
OK, maybe a dinner affair to remember! Learn how to make this impressive meal to dazzle your family or friends. Chef Mark begins the evening with a rich tomato-pepper bisque. Next course is a perfectly Seared Halibut with Lemon Caper Buerre Blanc and Mushroom Leek Risotto. This evening includes dinner and complementary wine.
Left your heart in San Francisco? Find it right here at Rustic Point when Chef Mark covers the famous San Francisco classic, Cioppino! This is an impressive crowd-pleaser, yet so easy to make! Known as an Italian-American fisherman’s stew, Cioppino is a seafood lover’s dream! Chocked full of clams, shrimp, scallops, fish, crabmeat and mussels. Served with a crisp Kale Caeser Salad and crusty Bread to soak up every last drop! Complimentary wine is included with this class.
Chef Mark is bringing back Mexico City street food, and introducing a few twists on these tacos! From the ocean, 
Baja Fish Tacos will be prepared with fresh halibut. From there, we travel to Mexico for the traditional Carne Asada Tacos. Alongside this feast will be assorted toppings including cilantro lime salsa, pico de gallo & guacamole. This evening includes dinner & classic margaritas, Ole!
When there’s a chill in the air, nothing warms the belly like a bowl of soup! Join chef Mark as he creates two cold-weather inspired soups. Savory, rich Oxtail Soup, more like a hearty stew with rich beef broth and succulent tender meat and creamy yet hearty Butternut squash soup! This evening includes dinner and complementary wine!
Celebrate Cinco de Mayo in the Rustic Point Kitchen! Join Chef Mark for this zesty class where you will learn to cook traditional Mexican cuisine. Featured menu includes Pan-roasted Salsa & Homemade Guacamole, hearty Green Chile, and hand crafted, cheesy Chile Rellenos! Of course, we’ll have Margaritas … What’s a fiesta without Margaritas? Ole!
Tastebuds travel to the Tuscan countryside in this popular Italian class. Chef Mark walks you through a classic hearty Tuscan White Bean Soup, followed by a juicy Roasted Pork Loin Stuffed with Spinach, peppers, and Prosciutto cooked to perfection in a rich Marinara Sauce. Roasted Broccoli with Pancetta round out the class menu. This evening includes dinner and complementary wine.