Online Cooking Class - 'The Bear' Inspired Family Dinner

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$ 39 Per person

75-minute class hosted on Zoom. Tax included.

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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

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

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

12 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.

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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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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

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

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

Reviews guests left for other experiences with Chef Legina

Taylor

Taylor

22 Aug 2025

Wonderful experience! Food and chef was amazing
John White

John White

22 Aug 2025

Great experience!
Karen

Karen

10 Apr 2025

Chef GiGi (Legina) was absolutely amazing. She was excellent to work with in planning the event and was great at the event itself. She asked how we wanted to handle the evening and did exactly as requested with some hands on for our team and some her taking over. The meal was great and our team had a fantastic time overall.
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