Menu

Bouillabaisse Risotto

Herb Crusted Rack of Lamb
Shallots & Cabernet Sauce
Rosemary Roasted Potatoes
Buttered Green Beans
Tomato Provencal 

Chocolate Truffle
Raspberry Coulis

Approximately 2 - 2 1/2 hours long

In memory of my wonderful 22 years at The Left Bank

Menu

Shrimp Sambucca
 Saffron Israel Couscous

Steak Diane
Brie Potatoes au Gratin
Buttered Green Beans
Tomato Provencal 

Bananas Foster

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Tomato and Goat Cheese Pie
Onion Confit and Pesto Sauce

Mozzarella and Spinach Polenta Square
Marinara Sauce and Arugula Salad

Jumbo Shrimp
White Bean Ragout and wilted Spinach

Salmon Sashimi Salad ala Nobu

Grilled Skirt Steak
Gorgonzola Sauce
Blue Cheese Polenta

Asian Style Braised Beef Short Ribs
Broccoli & Bok Choy

Oven Roasted New York Strip
Caramelized Onion and Goat Cheese
Garlic Mash Potatoes
Black Truffle Sauce

Menu

Roasted Snapper with Fennel & Tomatoes

Sesame crusted Salmon

Blackened Cajun Mahi Mahi / Grouper / White Fish

Approximately 2 - 2 1/2 hours long

Menu

Wild Mushroom & Port Wine Risotto

Lemon Pesto Crusted Snapper
Tomato Sauce
Goat Cheese Polenta 
Lemon Broccoli 

Chocolate & Nutella Melting Cake
Raspberry Coulis

Menu

Sautéed Breast of Chicken
Caramelized Onion & Mushroom Bisque

Coconut crusted Chicken
Spinach & Thai Curry Sauce

Panko & Reggiano crusted Chicken Breast
Lemon Caper Sauce

Approximately 2 - 2 1/2 hours long

Menu

Goat Cheese & Leek Tart
Arugula Salad
Roasted Bell Pepper Coulis

Coconut crusted Snapper
Spinash & Shrimp Curry Sauce
Israeli Couscous
Lemon Broccoli

Strawberries & Lemon Mousse

Approximately 2 - 2 1/2 hours long

Menu

 Orecchiette Pasta with Italian Spicy Turkey Sausage

Braised Salmon Pierre Trois Gros
Israeli Couscous
Buttered Asparagus

Lemoncello Mascarpone Trifle

Approximately 2 - 2 1/2 hours long

Italy is ¾ the size of California and is the second largest wine producing country in the world. Italy is blessed with such a variety of soils and climates, that their range of wines is endless. Eric Hemer our MASTER SOMMELIER will introduce you to the main regions producing wine such as Piedmont, Tuscany, and Veneto. While Eric talks to you about the wines, we will pair them with dishes selected specifically from that region.

So come hungry and thirsty, as we plan on drinking and eating well. (The Course is fun and very informal).

 CLICK HERE TO READ THE REVIEWS FROM PREVIOUS WINE CLASSES

Approximately 2 - 2 1/2 hours long

Finally, learn how to use your knives and care for them!

This course is ideal for amateur cooks, regardless of how long you've been pursuing your hobby. The knife is the most basic of kitchen tools and certainly the most important. At the very least, the class will teach you how to work more efficiently. At most, you’ll be less likely to lose a digit.

In this informative and interactive class, Chef Jean-Pierre will not only teach basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a wonderful lunch serve afterward.

In this Hands-on and demonstration 3 hours class you will learn and practice:

1) Anatomy of a Knife
2) What Kind of Knife Do you need?
3) Proper Work Station/Best Type of Cutting Board
4) Storing Your Knife
5) Holding Your Knife
6) Ensuring Safety: Keeping Your Knife Sharp
7) How to Seed and Julienne Bell Peppers, carrots, potatoes and various vegetables
8) How to Dice and Slice Onions

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Penang Chicken with  Coriander Jasmine Rice

Thai Curry Chicken Cake

Prawns with a Red Curry Sauce

Sticky Rice with Coconut Cream

Menu

Stuffed Portobello
Brie, Goat & Macarpone Cheese

Spanish Pork Tenderloin
Brined in Maple and Orange
Potato & Onion Souffle

Orange, Grapefruit and Buttermilk Pudding

Menu

Spaghetti Clam Sauce

Goat Cheese & Caramelized Onion Focaccia

Beef Stew
Roasted Garlic Mashed Potatoes
Cauliflower au Gratin

White Chocolate and Orange Creme Brulee

Approximately 2 - 2 1/2 hours long

Menu

Truffle Cauliflower Mac'n Cheese Gratin

Lamb Chops topped with Mascarpone and crispy Reggiano & Panko
Goat Cheese Polenta Cake
Benton's Bacon Marsala Sauce
Lemon Brocoli

Chocolate Fondant
Mixed Berry Coulis

Menu

Grouper & Shrimp Cake
Garlic Aioli
Arugula Salad

Veal Scallopini Provencale
Harissa and Nicoise Olive Sauce
Goat Cheese Polenta

Orange & Grand Marnier Truffle
  Mixed Berry Coulis

The cost is $175 per couple

'Each reservation will automatically Reserve 2 Seats'

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS FROM PREVIOUS DINNERS

This party is reserved for Ultimate Software. Only invited guests can make reservation for this class.

This party is reserved for Ultimate Software. Only invited guests can make reservation for this class.

Menu

Swordfish Milanese
Arugula Salad
Lime & Lemon Caper Sauce

Salmon Steak Teriyaki
Roasted Sweet Potatoes & Corn Mash

Yellow Tail Snapper
Country Mustard Sauce
Israeli Couscous

Approximately 2 - 2 1/2 hours long

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Crab and Shrimp au Gratin

Roasted Filet Mignon
Wild Mushroom and Cabernet Sauce
Sweet Potatoes Soufflé
Buttered Green Beans
Tomatoes Provençal

 The best EVER Chocolate Mousse

Approximately 2 - 2 1/2 hours long

Menu

Coconut crusted Chicken Breast
Thai Curry Sauce
Jasmine Rice

Chicken Breast
Coq au Vin Sauce
Black Truffle Mash Potatoes

Chicken with Mushroom & Spinach Cream Sauce

  Approximately 2 - 2 1/2 hours long

Menu

Salmon Cake
Remoulade Sauce

Slow Cooked Beef Short Ribs
Creamy Polenta
Zucchini sautéed with Tuscan Olive Oil

Chocolate Crepe
Butterscotch Sauce

Approximately 2 - 2 1/2 hours long

Read the reviews from the last time we cooked this menu!

Menu

Chipotle Pepper Shrimp Tostada
Shiracha Aioli

Crown Royal Maple BBQ Pork Tenderloin
Corn and Anaheim Chili Flan
Buttered Green Beans

Chocolate Chip Croissant Pudding
Vanilla Creme Anglaise

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

Menu

Sausage Bucatini Carbonara

Tenderloin of Beef Braised in Barolo
Borolo & Mushroom Sauce
Rosemary Roasted Potatoes
Tomato Provençale
Zucchini Sautéed with Tuscan Olive Oil

 Dark Chocolate Panna Cotta
Strawbery & Grand Marnier Sauce

 World Vegetarian Day

 "To promote the joy, compassion and life-enhancing possibilities of Vegetarianism.”

MENU

Brie, Sundried Tomatoes Soufflé
Roasted Bell Pepper & Sundried Tomatoes Coulis

Roasted Garlic Custard
Spinach Salad with Lemon Vinaigrette

Zucchini, Yellow Squash & Mushroom Cake
Roasted Tomatoes Ragout

Limoncello Tiramisu

Approximately 2 - 2 1/2 hours long

Menu

Baked Flounder
Tomato & Pesto

 Indian Curry Shrimp
With Avocados & Coconut, Jasmine Rice

Yellow Tail Snapper
Cabbage & Barolo Hot Slaw
Truffle Mashed Potatoes

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

This menu had become the most succesful ever!  You will love the way we simplify making a great Paella at home.   Instead of cooking on an open flamme like it is traditionaly prepared in Spain, we cook ours in the oven.  It's delicious and super easy to duplicate in your kitchen.  The night is always fun, come to celebrate with us!

We’ll start with a Garlic Shrimp Tostada, we’ll prepare a delicious Paella Valenciana and finish with a Crème Catalana.

Approximately 2 - 2 1/2 hours long

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Stuffed Portobella Mushroom with Brie, Mascarpone & Goat Cheese
Arugula Salad

Panko Crusted Boston Cod
White Truffle Mashed Potato
Ratatouille Provencale
Beurre Rouge

Melting Chocolate Cake
Black Cherry Coulis

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

The best ever Chicken Fricassee

CLICK HERE TO READ REVIEWS

Hey all you Julia lovers- here is the event for you!! It's time to recognize and celebrate Julia Child's culinary achievements. She single-handedly changed the way Americans cook, eat and think about food. To show our appreciation for her contribution, we will be cooking from her book “The Art of French Cuisine. We'll prepare her so famous French Cuisine.

BON APPETIT!!!

Coquille St Jacques

Beef Bourguignon
Buttered Mashed Potatoes
Haricot Vert

Creme Caramel

Menu

Zucchini stuffed with a Sausage Bolognese and Goat Cheese Mornay

Veal Scallopini Milanese
Lemon Butter Sauce
Arugula Salad

Dark Chocolate Panna Cotta
Fresh Strawberry and Grand Marnier Sauce

Approximately 2 - 2 1/2 hours long

WITH MASTER SOMMELIER ERIC HEMER

Spain has the biggest vineyard surface in the world. Contrary to the stereotype, Spain has an extremely varied climate and you will find lots of smaller ´micro-climates´across the country, each perfect for growing different kinds of grapes. This means that Spain has a huge variety of distinct and different beautiful vineyard landscapes to explore. Our wine lecturer Eric Hemer MS/MW makes expert wine selections from regions such as Rioja, Ribera del Duero, Rueda & Toro & Madrid, that we pair with authentic gourmet dishes for a superb and educational wine and dine experience. So come hungry and thirsty, as we plan on drinking and eating well. (The Course is fun and very informal).

CLICK HERE TO READ THE REVIEWS FROM PREVIOUS TASTINGS

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Roasted Portobello Mushroom
Stuffed with Brie and Sundried Tomatoes
Arugula Salad

Home Made Mascarpone Tiramisu Ice Cream

Stir Fry Chicken
Thai Coconut and Broccoli

Snapper with Lemon Pesto

Italian Sausage and Parmesan Reggiano Orecchiette

Chicken Scaloppini Milanese
Capers and Lemon Sauce

Menu

 Roasted Portobello Mushroom
stuffed with Brie and Mascarpone Cheese
Arugula Salad

Pork Tenderloin
Stuffed with a Pork & Fennel Seed Sausage
White Truffle Mash Potatoes
Eureka Lemon Broccoli

Mascarpone & Almond Mousse

Menu

Chipotle Pepper Shrimp Tostada
Shiracha Aioli

Crown Royal Maple BBQ Pork Tenderloin
Corn and Anaheim Chili Pudding
Buttered Green Beans

Chocolate Chip Croissant Pudding
Vanilla Creme Anglaise

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Thai cuisine has always interested me, especially the numerous curry pastes and dipping sauces. I will introduce you to my favorites. Thai Cuisine is very easy to learn, and much fun to prepare at home.

Menu

Thai Ginger, Coconut and Chicken Soup

Eggplant, Straw Mushrooms and Chicken

Chicken in Curry Peanut Sauce

Pork Curry

Chicken Cacciatore
(Mushrooms, Onions, Tomatoes and Fresh Herbs)

Chicken Cordon Bleu
Prosciutto and Mozzarella

Chicken Normandy
Roasted Apples and Chardonnay

Menu

Mushroom, Sundried Tomatoes, Brie and Goat Cheese Souffle
Pecorino Romano Béchamel

Roasted Filet Mignon
Perigourdine Sauce
Potatoes Au Gratin
Buttered Green Beans
Tomato Provençal

 Chocolate Mousse
Bailey's Whipped cream

Menu

Reggiano Polenta Soufflé
Roasted Bell Pepper & Tomato Coulis
Arugula Salad

Panko & Reggiano crusted Veal Scallopini
Lemon Butter Sauce
Lemon Broccoli
Tomato Provençale

 Hazelnut & Frangelico Chocolate Melting Cake
Raspberry Coulis

 The cost is $175 per couple

Learn the correct way to prepare these Classic Recipes

Menu

Chicken Marsala
Benton's Bacon Marsala Sauce
Truffle Mashed Potatoes

Chicken Parmesan
Egg Fettuccine

Chicken Francaise
Buttered Spinach

Menu

Grouper and Shrimp Cake
Caper Remoulade Sauce

Snapper and Orzo Puttanesca
Tomatoes, Capers and Black Olive Sauce

Seasoned Sour Dough Crumbs and Horseradish Crusted Salmon
Roasted Bell Pepper Coulis

Approximately 2 - 2 1/2 hours long

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Herb de Provence crusted Boston Cod
Yukon Gold Mashed Potatoes
Pinot Noir Sauce

Strawberry & White Chocolate Mousse

Finally, learn how to use your knives and care for them!

This course is ideal for amateur cooks, regardless of how long you've been pursuing your hobby. The knife is the most basic of kitchen tools and certainly the most important. At the very least, the class will teach you how to work more efficiently. At most, you’ll be less likely to lose a digit.

In this informative and interactive class, Chef Jean-Pierre will not only teach basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a wonderful lunch serve afterward.

In this Hands-on and demonstration 3 hours class you will learn and practice:

1) Anatomy of a Knife
2) What Kind of Knife Do you need?
3) Proper Work Station/Best Type of Cutting Board
4) Storing Your Knife
5) Holding Your Knife
6) Ensuring Safety: Keeping Your Knife Sharp
7) How to Seed and Julienne Bell Peppers, carrots, potatoes and various vegetables
8) How to Dice and Slice Onions

Menu

Shrimp and Crab Cake
Arugula Salad

Filet Mignon
Perigourdine Sauce
Roasted Rosemary Potatoes
Lemon Broccoli
Tomato Provencale

Chocolate & Raisin Bread Pudding
Vanilla & Rum Cream Anglaise