Grab your shades and flip flops to join us on this Floridian journey! Chef Mark goes back to his Florida roots and prepares a Key West style seafood feast. Start with a coastal classic of Peel and Eat Shrimp. Learn how to make Florida’s favorite, the Famous Fried Grouper Sandwich with Yellow Crookneck Squash and Onions. Followed by a piece of refreshing Key Lime Pie! Changes in latitude, changes in attitude with this one! Wine and complete meal included in this evening’s class!
Chef Mark transports your taste buds to Italy in this delicious class. This evening’s class begins with Mussels in a delicate white wine broth. Learn a new twist on an Italian Classic, Chicken Parmesan! The twist is you’ll make Crispy Chicken Parmesan but served over Pasta Alfredo with a sautéed Rapini (Broccoli Rabe) with Parmesan. Complimentary wine accompanies this Italian feast!
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!
Chef mark is bringing your favorite, classic steak house recipes to the Rustic Point kitchen. Learn to make the perfect Filet Mignon. Tender Filet of Beef prepared with a Peppercorn Cream Sauce. Braised Shiitake Mushrooms with Leeks and Truffle Oil Infused Yukon Gold Potatoes complete this hearty menu. Complimentary wine accompanies this meal.