Cooking Class - Upscale New American Fare
Enjoy classic yet elevated New American fare in this interactive cooking class.
Join Chef Crys for a unique cooking class learning how to make savory biscuits, salmon patties and a decadent dessert. You'll use fresh herbs, make fluffy biscuits from scratch and more as you cook together.
First, you'll mix up the herby biscuits with bacon and cheddar. As they bake, you'll prepare the salmon patties, which are well-seasoned with plenty of herbs and spices. You'll enjoy these two recipes together, slicing the biscuits to place the salmon patty on top. Class ends by preparing a decadent chocolate chili molten cake.
Guests are welcome to bring wine and beer to enjoy during the class.
- Minimum Guests 2
- Maximum Guests 4
- Meal Courses 3
- Event Duration 3 hours
- Labels Baking, Beginner, Couples, Group, New American
Cozymeal guest reviews for this experience
01 May 2022
Chef Crys was awesome! We had such a fun time learning to make these dishes and can’t wait to recreate them at home! Everything was delicious and explained well. Great for beginner level cooks.
16 Nov 2021
Chef Crys showed me how to use mushrooms as a meat substitute for an easy appetizer like sandwich. She gave me a lot of information on the uses for different kinds of mushrooms. The colorful presentation consisted of avocado, mushrooms and fresh herbs from her garden. She was very friendly and personable during her class. I felt right at home in her kitchen.
Cozymeal guest reviews for other experiences with Chef Crys
30 Jan 2023
My girlfriend and I really enjoyed our experience with Chef Crys! She came to our home and brought everything we needed and was very knowledgeable on cooking and nutrition. Highly recommend booking her!
$ 95 Per person
all-inclusive: 3-hour class, 3-course meal and taxes.
This cooking class does not have any dates.
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Meet your chef
Chef Crys has been in the culinary arts industry for 15 years. An integrative nutrition health and wellness coach, Chef Crys also excels as transitional food and pastry chef. She infuses pesticide-free gardening in the creation of plant-based organic foods and desserts, and has partnered with school districts in her continued effort to teach students the value of transitional eating and organic cooking.
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