Online Cooking Class - 'The Bear' Inspired Dinner

Local Grocer Delivery Available!


$ 39 Per person

75-minute class hosted on Zoom. Tax included.

Private parties, team building or a large group? Book Here

You won't be charged yet

Give as a gift

Gift card can be used for any experience or cookware
What You'll Do

Recreate Sydney's family dinner from hit TV show, The Bear.

If you found yourself glued to the TV across all four current seasons of The Bear, then this online cooking class is for you. In it, you’ll follow the guidance of a world-class chef as they help you recreate Sydney’s iconic “family dinner.”

You’ll master a menu featuring Jasmine rice, spicy beef picadillo, fried plantains. Plus, a fennel salad, getting to grips with pro-grade knife skills and cooking techniques that are sure to level up your game in the kitchen. Whether you’re feeding your family at home or giving your Bear-obsessed friends a taste of their favorite show, you’ll love watching everybody clear their plates and beg you for second servings. Book today and binge a cooking class instead.

This class is not affiliated with the brands or companies mentioned here or any of its subsidiaries.


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
Details
  • 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 2 to 100 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 25 minutes
  • Labels African, Beginner, Fun, Healthy, Latin, Special Occasion, Valentine's

Ingredients


Plantains
• 4 green plantains
• 1 cup vegetable or canola oil (or as needed)
• 2 cups water
• 4 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 lime, juiced

Picadillo
• 2 teaspoons olive oil
• ½ cup finely chopped red or green bell pepper
• 1 large shallot, finely chopped (about 1/3 cup)
• 1 large clove garlic, minced
• ¾ pound 90% lean ground beef
• 3 plum tomatoes, finely chopped (about 1 cup)
• 6 manzanilla (pimiento-stuffed) olives, thinly sliced
• 1 teaspoon capers, rinsed
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Fennel Salad
• Fresh fennel bulb
• Fennel fronds (used as an herb)
• Lemon (use both zest and juice)
• Extra-virgin olive oil
• Kosher salt
• Cracked black pepper

Coconut Rice
• 1 ½ cups jasmine rice, rinsed
• 1 (14-ounce) can full-fat coconut milk
• 1 ¼ cups water
• 2 teaspoons granulated sugar (optional, for a hint of sweetness)
• 1 ½ teaspoons kosher salt

Garnish
• 1 lime, juiced
• Cilantro, chopped (optional)

Kitchen Equipment


• Cutting board
• Sharp knife
• 1 large mixing bowl
• Spatulas
• Strainer or colander
• Cast-iron skillet (optional) or 2 medium nonstick skillets
• Slotted spoon or tongs
• Wooden spoon
• 1 glass plate
• Paper towels

Order ingredients from your preferred local grocer or create a shopping list

Prep Work Details

Plantains: Cut the ends off each plantain and use a knife to score the skin lengthwise from top to bottom. Try to cut only through the skin without slicing into the flesh, which will form the tostones. Use your fingers to peel off the tough outer skin and discard it. Cut the plantains into 1-inch pieces. In a bowl, mix together water, minced garlic and fresh lime juice. Picadillo: Rinse the capers. Heat oil in a medium nonstick skillet over medium-high heat. Fennel Salad: Trim the fennel bulb (save the fronds) and slice it very thinly using a sharp chef’s knife or a mandoline. Add olive oil, lemon juice and zest, then toss well. Chop the fennel fronds and add them to the salad. Season generously with cracked black pepper and kosher salt. Let the salad rest for about 15 minutes to soften the fennel before serving.

Meet your chef

Chef Legina Shot
Chef Legina Verified Chef

18 reviews

Chef Legina, a seasoned culinary professional with over 20 years of experience, is a Chef Instructor and Private Chef based in St. Louis, MO. With expertise in menu planning, creole cooking, and pastry arts, she leads a boutique bakery while imparting culinary knowledge through hands-on classes and events. Dedicated to excellent customer service, Chef Legine thrives on making a difference in people's lives every day.

View all of Chef Legina's Experiences

The Cozymeal Protection®

Verified Chefs

Payment Protection

Concierge

Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
Buy Gift Cards Downtown St. Louis St. Louis Shot
What You'll Do

Recreate Sydney's family dinner from hit TV show, The Bear.

If you found yourself glued to the TV across all four current seasons of The Bear, then this online cooking class is for you. In it, you’ll follow the guidance of a world-class chef as they help you recreate Sydney’s iconic “family dinner.”

You’ll master a menu featuring Jasmine rice, spicy beef picadillo, fried plantains. Plus, a fennel salad, getting to grips with pro-grade knife skills and cooking techniques that are sure to level up your game in the kitchen. Whether you’re feeding your family at home or giving your Bear-obsessed friends a taste of their favorite show, you’ll love watching everybody clear their plates and beg you for second servings. Book today and binge a cooking class instead.

This class is not affiliated with the brands or companies mentioned here or any of its subsidiaries.


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
Details
  • 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 2 to 100 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 25 minutes
  • Labels African, Beginner, Fun, Healthy, Latin, Special Occasion, Valentine's

Ingredients


Plantains
• 4 green plantains
• 1 cup vegetable or canola oil (or as needed)
• 2 cups water
• 4 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 lime, juiced

Picadillo
• 2 teaspoons olive oil
• ½ cup finely chopped red or green bell pepper
• 1 large shallot, finely chopped (about 1/3 cup)
• 1 large clove garlic, minced
• ¾ pound 90% lean ground beef
• 3 plum tomatoes, finely chopped (about 1 cup)
• 6 manzanilla (pimiento-stuffed) olives, thinly sliced
• 1 teaspoon capers, rinsed
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Fennel Salad
• Fresh fennel bulb
• Fennel fronds (used as an herb)
• Lemon (use both zest and juice)
• Extra-virgin olive oil
• Kosher salt
• Cracked black pepper

Coconut Rice
• 1 ½ cups jasmine rice, rinsed
• 1 (14-ounce) can full-fat coconut milk
• 1 ¼ cups water
• 2 teaspoons granulated sugar (optional, for a hint of sweetness)
• 1 ½ teaspoons kosher salt

Garnish
• 1 lime, juiced
• Cilantro, chopped (optional)

Kitchen Equipment


• Cutting board
• Sharp knife
• 1 large mixing bowl
• Spatulas
• Strainer or colander
• Cast-iron skillet (optional) or 2 medium nonstick skillets
• Slotted spoon or tongs
• Wooden spoon
• 1 glass plate
• Paper towels

Order ingredients from your preferred local grocer or create a shopping list

Prep Work Details

Plantains: Cut the ends off each plantain and use a knife to score the skin lengthwise from top to bottom. Try to cut only through the skin without slicing into the flesh, which will form the tostones. Use your fingers to peel off the tough outer skin and discard it. Cut the plantains into 1-inch pieces. In a bowl, mix together water, minced garlic and fresh lime juice. Picadillo: Rinse the capers. Heat oil in a medium nonstick skillet over medium-high heat. Fennel Salad: Trim the fennel bulb (save the fronds) and slice it very thinly using a sharp chef’s knife or a mandoline. Add olive oil, lemon juice and zest, then toss well. Chop the fennel fronds and add them to the salad. Season generously with cracked black pepper and kosher salt. Let the salad rest for about 15 minutes to soften the fennel before serving.
Reviews

Verified guest reviews for this experience

Amy

Amy

15 Feb 2026

Great class!

Verified guest reviews for other experiences with Chef Legina

DeAnna

DeAnna

24 Jan 2026

We enjoyed cooking a Seafood Paella. Great knowledge and suggestions for substitutions of needed or desired items. We were also impressed that she knew about the history of the dish. Website was not as user friendly but have absolutely no complaints about Chef.
Serving the Spanish Summer Review Photo from Online Cooking Class 3
Leanna

Leanna

17 Dec 2025

I cooked the most beautiful paella and was so impressed with how it turned out! The class was so wonderful and perfectly tailored to the ingredients I had but also the speed at which my dish was cooking. It was such a wonderful personal experience! I learned so much and all my questions were answered as well as great conversations about our love for food! I highly recommend this class!
Serving the Spanish Summer Review Photo from Online Cooking Class
Serving the Spanish Summer Review Photo from Online Cooking Class 2
Read More (15)