Cooking Class - Gourmet New American
Create elevated versions of beloved American dishes in this hands-on cooking class.
With a generous helping of creativity, Chef William reinvents classic American fare with modern twists in this five-course cooking class. You'll discover methods for turning traditional ingredients into exceptional recipes.
First, transform humble beets with honey, whipped chèvre and pistachios. Then, bring Atlantic mussels to life with chorizo, basil and a creamed sherry sauce. A simple salmon filet becomes Pacific salmon Oscar with the addition of jumbo lump crab and béarnaise sauce. Finally, you'll prepare two desserts from scratch: a cobbler with fresh peaches and blackberries, and a modern twist on the classic pairing of milk and cookies.
Guests are welcome to bring wine and beer to enjoy during the class.
- Minimum Guests 2
- Maximum Guests 8
- Meal Courses 5
- Event Duration 3 hours
- Labels Date Night, Gourmet, Group, Holiday, New American
Cozymeal guest reviews for this experience
29 Jun 2022
We really enjoyed our experience with Chef William! He's extremely knowledgeable and very engaging. All of the food was delicious but his Double Chocolate Cookies are so amazing they'll change your life! It's worth it to go to this class just to get that recipe alone ☺️
31 Dec 2021
We had such an excellent experience! The food was fantastic, Chef William was engaging and knowledgeable, and the setting was lovely and comfortable. We learned some great tips and tricks too!
19 Dec 2021
Chef William was an absolute pleasure to cook with. Everything we made turned out to be absolutely delicious. We look forward to recreating some of these dishes.
$ 95 Per person
all-inclusive: 3-hour class, 5-course meal and taxes.
Meet your chef
Chef William is a highly talented and passionate culinary professional who brings more than 35 years of experience to the table. He holds three culinary degrees and is a Certified Executive Chef, Certified Culinary Educator and Certified Culinary Administrator. Chef William was named Chef of the Year by the American Culinary Federation, San Diego Chapter, in 2008 and has since earned many more awards and accolades for his work in the kitchen.
The Cozymeal Protection®