Chef Kate
COOKING CLASS $89/person
Seasonal Handmade Pasta Workshop
- Tue, Aug 11 • 4:00 PM +More Dates
- 1 to 16 guests
- 3-course meal
- Dallas (North Dallas)
Cooking Class - Modern Brunch Fare in Downtown Dallas
With Chef Gregory
CURRENTLY UNAVAILABLE
This class does not have dates listed right now.
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Chef Michael
COOKING CLASS $109/person
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- 1 to 16 guests
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$75 PER PERSON
UNAVAILABLE
all-inclusive: 3-hour class, 3-course meal.
This cooking class does not have any dates.
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Your CHEF
Chef Gregory
Dallas - Dallas Downtown Historic District
Verified Chef
Chef Gregory is well traveled and well versed in a variety of cuisines. He has many years as both a sous chef and an executive chef under his belt, and currently manages the kitchen for a well-known catering company. He has competed in, and won, many a cooking competition, and loves being able to share his passion for food with others via live cooking demonstrations as well as fun interactive culinary experiences.
CANCELLATION POLICY
Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
Cozymeal Protection®
Verified Chefs
Payment Protection
Concierge
Event location
(Exact location will be provided after booking)
WHAT YOU’LL DO
Get ready to experience your brunch favorites like never before with gastronomic genius Chef Gregory.
In this hands-on class with Chef Gregory, you will learn how to prepare a three-course brunch menu using high-quality ingredients and modern twists on classic breakfast favorites.
Some of the recipes and dishes you can look forward to adding to your culinary repertoire in this class include French toast skewers with a homemade maple rum syrup and vanilla custard, breakfast fondant potatoes with chorizo oil and homemade soffritto, smoked brisket and poached eggs, and a vanilla panna cotta with compressed pineapple and a mango lime sphere for a show-stopping dessert.
Some of the recipes and dishes you can look forward to adding to your culinary repertoire in this class include French toast skewers with a homemade maple rum syrup and vanilla custard, breakfast fondant potatoes with chorizo oil and homemade soffritto, smoked brisket and poached eggs, and a vanilla panna cotta with compressed pineapple and a mango lime sphere for a show-stopping dessert.
Guests are welcome to bring wine and beer to enjoy during the class.
Your Menu
ADDITIONAL DETAILS
About This Experience
Guests
2 to 6 people
INCLUDES
3-course meal + all ingredients
Location
Dallas (Dallas Downtown Historic District)
Venue
At the chef’s place
DURATION
3 hours
CONTACT
For larger partiesor private events, contact service@cozymeal.com or 800-369-0157.
FLEXIBLE BOOKING
Cancel or reschedule your reservation up to 48 hours before the event
PROTECTED PAYMENTS
Our Secure Cozymeal Escrow System™ allows you to book with confidence
WHY GUESTS LOVE THIS CLASS
- Ideal for date nights and special occasions
- Small-group setting for a more hands-on experience
- Learn real cooking techniques you can confidently use at home
Your CHEF
Chef Gregory
Dallas - Dallas Downtown Historic District
Verified Chef
Chef Gregory is well traveled and well versed in a variety of cuisines. He has many years as both a sous chef and an executive chef under his belt, and currently manages the kitchen for a well-known catering company. He has competed in, and won, many a cooking competition, and loves being able to share his passion for food with others via live cooking demonstrations as well as fun interactive culinary experiences.
Event location
(Exact location will be provided after booking)
Verified guest reviews for this class
Ekaterina K.
Chef Greg was simply incredible and we really enjoyed our time with him! All of his dishes were beyond our expectations, and his past of Michelin-star restaurants definitely shines! Loved all of his travel stories and how they connected to his dishes, and his Steak + Egg will change your life. Thanks Chef Greg!!
Maya
The food was delicious but he did all the preparation and cooking so I didn't learn anything. I was able to cut a biscuit-loaf and load them onto skewers, but that was all. I think my experience would have been different if he hasn't double-booked himself, allowing more time for instruction. The whole evening was rushed and disappointing as I was forced to leave 45 minutes early, dessert in hand, so he could prepare for his next guests.