Chateau Elan Cooking Classes

Each class includes beverage service (including wine), a chef's hat, a full serving of each dish, a recipe booklet, and a gift from the chef.

All students receive a 10% discount on culinary purchases made the day of their class in the wine market or 10% off tuition for 1 future class.
Scheduled Classes have a set minimum of 7 students and a maximum of 12.

Classes Decription

Healthy Spa Cuisine - So delicious, who would believe it could be so good for you too? Spa Chef Amie Reavis will teach you to make delicious food that nourishes your soul and body.

Sample Foods :: Field Green & Jicama Salad; Orange Segments, Roasted Beets, Cucumber - Black Pepper Dressing

Herb Rubbed Mahi Mahi, Asparagus, Grilled Potatoes, Pineapple- Basil Salsa, Brandy Infused Fresh Fruit, White Chocolate Frozen Yogurt

Traditional Italian
As he came to experience it during his years in Italy Executive Chef Marc Suennemann demonstrates the technique and essence of Italian cuisine.

Sample Foods :: Authentic, home-made pasta dough (traditional or seasoned varieties), pesto sauce, fresh from the vine marinara sauce, and home-made foccacia bread.

The Irish Kitchen - “Let the food be fresh and the drink be aged.”

The Irish are opinionated about food and they have a tradition of great hospitality. They prefer things cooked simply, be it meat, fish or dairy produce. They favor fresh food, in its natural season, and they like to know how it reached the table- who reared it and who killed it, and who grew it or made it.

Preparing a Mediterranean Medley
A tempting introduction to the flavors of the Southern Mediterranean region and Northern Africa.

Sample Foods :: Greek Salad with Cucumbers, Bell Peppers, Onions, Kalamata Olives, Vine Ripe Tomatoes, Feta Cheese and Red Wine Vinaigrette; Moroccan Spiced Chicken with Apricot Couscous and Green Olive Sauce; Fresh Fruit Martini with Tequila Lime Honey and Toasted Coconut.

The Latin American Kitchen - Latin American cuisine is founded on simple ingredients of excellent quality. Fresh fish and shellfish, quality cuts of meat and local grown exotic fruits and vegetable are abundant. Inevitably, each country has developed its own specialties, but there are common flavorings and techniques that are used throughout Latin America, creating a wonderfully varied cuisine.

Cookin' Cajun - An introduction to the distinctive cuisine of Louisiana. Menu will include a Caesar Salad with Creole Anchovy Dressing and Parmesan Nests, Pan-Seared Applewood Bacon-Wrapped Rainbow Trout, Pepper Jack Grits, Crawfish Macque-Choux, Red Pepper Coulis, and Café du Monde Beignets.

German Cuisine - Executive Chef Marc Suennemann revisits his Germany heritage and invites students to learn the secrets of classic German dishes. Get ready for Oktoberfest! Several different menus available, check class schedule for details.

Sample Foods :: Braised Beef Rolls, Braised Red Cabbage, Potato Dumplings, Chef’s choice of appetizer and dessert, Paired Wines

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