Online Cooking Class - Spring Garden Fare

Enjoy the fresh flavors of spring with Chef Angela-Michelle.

In this online cooking class, Chef Angela-Michelle will teach you how to highlight seasonal ingredients that celebrate the spring, from bright green peas to the zesty lift of lemon. You will begin by creating a creamy pea and spring onion soup with Parmesan crisps. For the centerpiece of the meal, learn how to prepare sweet and tangy honey mustard chicken thighs accompanied by a medley of roasted spring vegetables.


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 1 hour
  • Prep Time 45 minutes
  • Labels Beginner, Couples, Gourmet, Group, Healthy

Ingredients


Peas
Fresh mint
Spring onions
Yukon gold potatoes
Parmesan cheese
Chicken thighs
Garlic
Honey
Mustard
Lemon
Asparagus
Vegetable stock
Olive oil
Butter
Water
Ice cubes

Kitchen Equipment


Large baking pan/tray
Small baking pan/tray
Saucepan
Blender/food processor
Cutting board
Chef's knife
Paring knife
Medium-size bowl


Prep Work Details

Before we embark on some culinary fun, we must first properly prepare to ensure a seamless and timely event. The items listed below must be completed PRIOR TO the class start time: 1. Have green onions washed and ready to use. 2. Have the Yukon Gold potato peeled and diced (cut into small cubes). 3. Have the stock in a pot on medium-low heat. 4. Have the garlic minced. 5. Have the small red-skinned potatoes cleaned and cut in half, or into quarters (depending on size). 6. Have the carrots cleaned, peeled, and cut into ¼” rounds. 7. Have the asparagus cleaned with the tips cut off approximately 1” below the scale leaves. 8. Preheat the oven to 400 degrees Fahrenheit. 9. Prepare the baking sheet pans by lining it with a silicon mat or a piece of parchment paper. 10. Have all cooking tools and equipment out on your countertop or cooktop. 11. Have the sauce for the chicken mixed together and sitting aside. Also note, the measurements listed on the recipes are specific to the time frame allotted for the event. Therefore, anyone attempting to double or triple the recipe won't be able to keep up with the flow of the cooking class.

Reviews guests left for other experiences with Chef Angela-Michelle

Esther

Esther

14 Jun 2024

Chef Angela-Michelle is such a great person to learn from! She explains things well, shows you how the food should look every step and loves questions! The Cuban meal was DELICIOUS. It was something so different and so wonderful. Chef Angela-Michelle has travelled the world over to bring us these great recipes.

Kersti

Kersti

04 Jun 2024

Chef Angela-Michelle was really fun and engaging. The Pappardelle Pasta from Scratch class was easy to follow and the meal turned out delicious! It definitely was helpful having everything chopped/prepared before we started class. Thank you so much!

Koji Lee

Koji Lee

12 May 2024

Absolutely fun experience with Chef Angela-Michelle! First time making pasta from scratch - her recipe and instructions were clear and easy to follow. Yummy pasta in an hour! Will recommend.

Local Grocer Delivery Available!


$ 39 Per person

60-minute class hosted on Zoom. Tax included.


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Meet your chef


Growing up on a family farm with chefs for parents, Chef Angela-Michelle learned how to cook at the age of six and bake at the age of eight. Now, Chef Angela-Michelle has become certified in plant-based nutrition, has published several cookbooks, has traveled the world to hone her culinary craft, is the host of two TV cooking shows and is the founder and owner of her own successful cooking company that teaches others how to shop, cook, eat and live well.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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