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Class and Event Menus

#1-95$) Grilled crustini bruschetta with roasted red peppers. fresh mozzarella…Lobster Bisque ala crème

Grilled Hearts of Romaine feta cheese, Blood orange.

Beef Filet Helder with a Provencal Sauce, a Béarnaise Sauce and a Demi Glaze Sauce Roasted fingerling potatoes & tulip carrots in fresh dill weed

Bananas Foster flambé w homemade French Vanilla Ice Cream

 

#2-75$) Bruschetta Provencal - Baked French Onion Soup Gratin

Micro green salad en cucumber cup with balsamic dressing

Seared  Atlantic Salmon Shallot Burre Blanch - Champagne Risotto Milanese

Grilled asparagus spears, Pineapple Jalapeno Sorbet (molecular gastronomy)

 

#3-75) Grilled Tex Mex Shrimp on a bed of Grilled Pineapple Salsa

Chilled Gazpacho Soup - Caprese Salad, Heirloom tomato, Fresh Mozzarella.

Chicken ala Oscar with lump crabmeat, Asparagus smothered in Hollandaise Sauce - Boiled Herbed New Potatoes - Chocolate lava cake soufflé

 

#4-65$) Chilled Gazpacho - Traditional Greek Salad and Greek Dressing

Seafood Risotto with Lobster, Clams, Shrimp, Scallops and Sausage. 

- Creamy Caramel Flan

 

#5-65$) Burschetta Provencal – The best Minestrone Soup in 20 minutes

Caesar Salad en croute ring Fresh shaved Romano – Greek olives,  Chicken ala Parmesans - Angel Hair Basil Coulie and Toasty Garlic Bread- Crème Brule with Fresh Berries

 

#6-65$-Grillin and Chillin-

Grilled Romaine with a blood orange citrus dressing

Grilled Shrimp on grilled pineapple salsa, Lemon oil & balsamic

Grilled Chicken and Carne Asada w tortillas, cheddar, salsa…

Grilled Italian Vegetables & Tomatoes, Grilled Peaches chevre

 

#7-55$) Manhattan or New England Clam Chowder

Sunrise Salad in Cucumber Ring w dried fruits, berries, nuts and citrus.

Watercress dressing

Roasted Loin of Pork Florentine Tarragon Sauce

15 minute scalloped potatoes, Broccoli and garlic sauce - Poached Pears in Port

 

#8) 55$) Hearts of lettuce with bacon, tomato and avacodo. Blue cheese dressing - Chicken and dumplings soup - Veal Marsala ala champion or Piccata –

Chablis Risotto and asparagus – Caramelized apples with crème fresh and mint

 

#9-50$) Baked Brie in filo with Cherries & Walnuts

Hearts of Romaine Mimosa or Caesar salad ring -  Choice dressing

Chicken Verde Rigatoni-ala crème with basil pesto, sausage, mushrooms, red peppers. Toasty Garlic Bread - Molecular Gastronomy Pomegranate Sorbet

 

#10-40$)  Caesar Salad Ring - Chicken ala Parmesans - Angel Hair Basil Pesto

Toasty Garlic Bread - Crème Brule fresh berries

 

Pasta Tasting

#11-40$) Taste 4 pastas. Angel Hair Basil Pesto, Linguini red or white fresh clam sauce, Fettuccini- Putenesca, Primavera, Carbonara, Pomodoro, Bolognaise. Rigatoni Vodka Sauce or Chichen Verde. Includes tossed Caesar salad and Garlic Bread

 

#12-35$) Tex Mex Shrimp on Grilled pineapple salsa

Chicken & Dumplings - Cucumber ring Sunrise Salad-Italian & watercress Dressing

 

#13-35$) Baby greens bouquet Italian, Watercress Dressing

Chicken Franchaise Ramano - Rice Pilaf fines herbs - Chocolate Truffles

 

#14-35$) Baked French Onion - Traditional Cobb Salad - Cranberry Sorbet

 

#15-35$) Chilled Gazpacho - Carne Asada & Grill Chicken with Tortilla and condiments - Pineapple, jalapeño Sorbet

                                                                                                              

#16-35$) Manhattan Clam Chowder - Grilled Chicken Caesar Salad

Toasty Foccica Bread – profiteroles filled with chocolate ice cream.

 

#17-35$) Greek Salad with traditional dressing

Fettuccini Choice of Putenesca, Primavera, Carbonara, Pomodoro, Bolognese, Fra Diablo - Toasty Garlic Bread

 

#18-35$) Spring mix Salad – choice of dressing -  Shrimp Creole or Shrimp Risotto - Grilled Asparagus Spears - Baked Apple Strudel ala mode

 

19-35)  Caesar salad Tie with Heirloom Greek Olive…

Chicken Verde Rigatoni. Sausage, Chicken, Mush…- Toasty Garlic Bread

 

20-25$) Minestrone Soup - Traditional Cobb Salad - Cobb Salad dressing

Toasty Foccica Bread      

 

A- 35$) Hors d’œuvres - Bruchetta Crostini, Oysters Rockefeller, Clams Casino, Shrimp Tempura Asian Orange , Fresh Salmon Medallions

 

B- 30$) Hors d oeuvres – Baked brie en filo, Choice of Quiches, stuffed filo triangles, Angeled eggs, Salmon rosettes on toast rounds. Scallop and pineapple Rumaki

 

C- 25$) Hors d oeuvres – Cherry tomatoes basil mousse, Celery diamonds Roquefort,  Cucumber cups with shrimp ceviche, Scallop and pineapple rumaki. Smoked Salmon Rosetts

 

Most Popular Classes/ Workshops

Class length is 2 to 3 hours Minimum of 6 students

A- 35$) Hors d’œuvres - Bruchetta Crostini, Oysters Rockefeller, Clams Casino, Shrimp Tempura Asian Orange , Fresh Salmon Medallions Dill Sauce.

 

B- 30$) Hors d oeuvres – Baked brie en filo, Choice of Quiches, stuffed filo triangles, Angeled eggs, Salmon rosettes on toast rounds. Scallop and pineapple rumaki. See Gallery (canape photo)

 

C- 25$) Hors d oeuvres – Cherry tomatoes basil mousse, Celery diamonds Roquefort, Cucumber Cups with Shrimp Ceviche, Smoked Salmon rosettes.

 

D- 25$) Flower Carving- Make it and take it! Bring a sharp paring knife.

Anyone can make a beautiful Edible Centerpiece. Chef john reveals his unique method to carve the same flower with different vegetables to create different looking flowers. How to build an arrangement and store it for weeks. 90 minute Food Garnishing DVD only10$ with the class. See Gallery and Bouquets

 

E-25$) Professional Knife Skills – Bring your sharp (Chefs) French knife.

Chef John has perfected his knife skills system to teach beginners and advanced.

Used in many Culinary Schools. Knife Skills & Kitchen Safety DVD included.

 

F-25$) Sushi Class- Beginners class (no raw fish)

How to make sushi rice and prepare rolls and cones. Inside out California roll, Philadelphia roll and Lox and cream cheese rolls.

 

G- 20$) Chocolate Rose- How to make molding chocolate and hand mold roses. Tempering Chocolate, Making chocolate leaves and decorations.

 

H-35$) Fruit Carving and Sliced Fruit Display. Make it and take it! Bring paring and Chefs knife. How to carve a basic centerpiece. How to Peel, Slice and Display fruit to create your own display. These methods crossover to advanced Knife skills. Please take our knife skills class in advance. Food Garnishing & Fruit Displays DVD only10$ with the class. See Gallery

 

I-45$) Salads and Dressing- Chef John Shares his favorite recipes and methods for dressings and Country Club Salads. The Sunrise salad, Caesar Crouton Tie- Baby Greens Bouquet and The Cobb. The best Italian, Blue Cheese, Caesar, Watercress and Poppy Seed Dressing. Come Hungry! Many more Chef favorite recipes are given.

 

J-45$) Grillin & Chillin for indoors or on the Barbecue Methods and Techniques. Grilled Shrimp with Grilled Pineapple Salsa, Grilled Romaine with Grilled Orange Dressing, Grilled Carne Asada with Grilled Flour tortillas, Grilled Tomato and Pepper Salsa with sour cream and cheddar cheese. Many Grilling recipes and tips are given.

 

K- 35$) All about Soups- Chef John shares his favorites. Once you understand the methods you will be able to create any soup most under 30 minutes start to finish. Baked French Onion, Minestrone, Gazpacho and Mulligatawny.

Many of Chefs favorite soup recipes are included. Come Hungry!

 

L-35$) Tamales Class. Traditional Braised pork tamales with an upgrade.

How to braise, Making the Masa, Building the Tamales and cooking the Tamales. Total hands on. Chicken Mole and Spainish rice also prepared.

 

M- Dinner 45$ or 25$ tasting with breads)- All About Sauce. Every great meal has a great sauce. Dinner- Salmon in a Burre Blanch Sauce, New York Steak with a Béarnaise, Demi-Glace (Brown sauce) and a Provencal sauce, Broccoli with a Mornay Sauce and a Sabayon sauce for desert. The 20 minute Demi Glace alone is worth the price. Many of Chefs prized sauce recipes and variations included. Come Hungry

 

A few more suggestions below to create your perfect experience.

Quenelle – Croquetts – Duchesse – Dauphine – Lyonnaise – Vichy – Rissole – Forestier – Polinaise – AuGratin – Venison – Lobster - Monk Fish - Duck Breast - Cornish hen- -Lamb Chop - Veal Chop - Foie Gras – Rabbit – Quail – Chassuer – Bistacca – Rouladen – Wellington – Franchaise – Breval – Scampi – Marsala – Verionque – Newberg - Thermador  - Quail

Contact Chef John Gargone at 760-972-8216
 to book your private event today. e-mail teacherfood@yahoo.com

Deposit

We offer cooking classes and private events/ class. Participate a little or allot. Social gatherings to Birthday parties.

Contact Chef Gargone at 540-641-1934

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Contact Chef Gargone at 540-641-1934

 

 
Contact Chef Gargone at 540-641-1934

 

 

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