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Cooking Class - Cook a Festive Winter Harvest Dinner
Cooking Class - Cook a Festive Winter Harvest Dinner
$ 99 Per person
all-inclusive: 2-hour class, 4-course meal.
Discover new ways to highlight seasonal produce in your cooking.
Celebrate seasonal flavors in this hands-on cooking class in Scottsdale. Learn how to prepare seared pork tenderloin stuffed with Tuscan kale and pancetta, a crisp apple and fennel salad and a rich butternut squash gratin with ricotta and hazelnuts. Finish with warm apple bread pudding drizzled with salted caramel sauce. Chef D.C. Bland or a resident chef will guide you step by step through every dish. This cooking class in Scottsdale is perfect for anyone who enjoys hearty, seasonal recipes and practical kitchen skills.
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
Jan 7th at 4:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
Jan 13th at 4:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
Jan 19th at 4:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
Jan 28th at 1:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
For public cooking classes, menu changes cannot be made. For private events, most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request.
Adjustments cannot be made during the event.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 4
- Event Duration 2 hours
- Labels Adult, Fun, Gourmet, Holiday, New American
- Additional information In this class you will be working hands-on in groups of four sharing work stations and equipment.
Meet your chef
Chef D.C. Bland brings over 42 years of culinary expertise, having worked as a line cook and executive chef in various esteemed kitchens. A graduate of Le Cordon Bleu with a recent Bachelor’s in Food and Nutrition Entrepreneurship, Chef D.C. Bland combines classic training with a passion for creating memorable dining experiences. Known for his commitment to quality and creativity, he brings warmth and skill to every dish. Outside the kitchen, he enjoys sailing, playing bass guitar at his church and golfing.
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Discover new ways to highlight seasonal produce in your cooking.
Celebrate seasonal flavors in this hands-on cooking class in Scottsdale. Learn how to prepare seared pork tenderloin stuffed with Tuscan kale and pancetta, a crisp apple and fennel salad and a rich butternut squash gratin with ricotta and hazelnuts. Finish with warm apple bread pudding drizzled with salted caramel sauce. Chef D.C. Bland or a resident chef will guide you step by step through every dish. This cooking class in Scottsdale is perfect for anyone who enjoys hearty, seasonal recipes and practical kitchen skills.
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
Jan 7th at 4:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
Jan 13th at 4:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
Jan 19th at 4:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
Jan 28th at 1:00 PM
Seared Pork Tenderloin Stuffed with Tuscan Kale and Pancetta
Apple and Fennel Salad
Butternut Squash Gratin with Ricotta and Hazelnuts
Apple Bread Pudding with Salted Caramel Sauce
For public cooking classes, menu changes cannot be made. For private events, most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request.
Adjustments cannot be made during the event.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 4
- Event Duration 2 hours
- Labels Adult, Fun, Gourmet, Holiday, New American
- Additional information In this class you will be working hands-on in groups of four sharing work stations and equipment.
Verified guest reviews for other experiences with Chef D.C. Bland or Resident Chef
Zachary
22 Sep 2025
Gerald
24 Aug 2025
Tina Kwasnica
17 Aug 2025
Irene
25 May 2025
Irene
25 May 2025
Michael Taylor
14 Apr 2025
Sagri
23 Mar 2025
Adriane
19 Mar 2025
Felecia
13 Mar 2025
Michael Taylor
03 Mar 2025
Mark
19 Jan 2025
Jodi
01 Nov 2024
Vanessa
30 Oct 2024
Jennifer
28 Oct 2024
Mark
19 Oct 2024
Lisa
22 Sep 2024
Karen
21 Jul 2024
Tami
12 Jul 2024
Teresa
09 Jul 2024
Karina
14 Jun 2024
Barry
02 Jun 2024
Carl
18 Apr 2024
Kim
11 Apr 2024
Brett
10 Apr 2024
Sergio
07 Apr 2024
Reviews Chef D.C. Bland or Resident Chef received outside of Cozymeal
Judith
25 May 2024
Sandra
21 May 2024
Colleen
19 May 2024
Oscar
14 May 2024
Kelli
14 May 2024
Michelle
13 May 2024
Maureen
11 May 2024
Matt
10 May 2024
Kevin
07 May 2024
Ladonna
06 May 2024
Susan
06 May 2024
Ernie
06 May 2024
Carmen
17 Apr 2024
Heidi
13 Apr 2024
Amelia
09 Apr 2024
Sandra
08 Apr 2024
Neal
03 Mar 2024
Gwen
27 Feb 2024
Randy
20 Feb 2024
Lisa
16 Feb 2024