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    • Titanic Dinner and Artifact Viewing
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    • What We Do
    • OUR PHILOSOPHY
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  • CONTACT
  • HOME
    • WEDDINGS
    • FUNDRAISERS
    • CORPORATE EVENTS
    • MEAL DELIVERY
  • Event Planning
    • PLAN YOUR EVENT
    • Frequent Questions
    • Venues
    • Ministers & Clergy
    • Photographers
    • Party Supplies
    • Florists
    • Invitations and Printing
    • Wedding Cakes
    • Wedding dresses and Formal Wear
    • Entertainment
    • Event Coodinators, Boutiques and Gifts
    • Travel and Lodging
    • Portable Sanitary Services
  • Dining at the Landing
  • RENTALS
    • RENTAL ITEMS
    • GETTING YOUR RENTALS
  • Personal Chef Services
    • Chef events in your home
    • Cooking Classes
  • CATERED MENU SUGGESTIONS
    • BREAKFAST AND BRUNCH MENUS
    • LUNCHEON MENUS
    • DINNER BUFFET MENUS
    • DINNER MENUS PLATED OR FAMILY STYLE
    • BOX LUNCH MENUS
    • BEVERAGE AND BREAK MENUS
    • PARTY BUFFET MENUS
    • COOKING CLASS SUGGESTIONS
  • Specialty Pies, Cakes and Pastries
  • MERLYN'S MYSTIC SEASONINGS
    • Merlyn's Mystic Seasonings Order
  • Community Events
    • Titanic Dinner and Artifact Viewing
    • Friends of Scouting Breakfast
  • EMPLOYMENT
  • ABOUT US
    • What We Do
    • OUR PHILOSOPHY
    • Our Facilities
    • About The Chef
  • CONTACT

Cooking Class Suggestions

Please complete an event plan for an individual quote.
Schedule a consult with Chef Merlyn to create your tailored menu.

​It's easy to set up a cooking class!!

Pasta Class: made from scratch rolled and formed. Cooked in a variety of preparations
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Pies, Quiches, Empanadas and Pastries
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Almond Crusted Chicken: with Tomato, Basil and Bay Shrimp Beurre Blanc
Chicken: from whole to boned, cooked and stock. How to use the whole bird...except the "cluck"
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Egg Sauces: Hollandaise, Mayonnaise and Beyond
Custards: Creme Caramel, Creme Brulee, Zabaglione and Pana Cota
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The list of options is pretty much unlimited.   
If you don't see the class subject you would like
​Chef Merlyn is happy to tailor a cooking class for you!

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Pastry 101: Learn to make the perfect flaky crust, biscuits and scones
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The Perfect Steak:  5 varieties of the perfect steak from 3 cuts of beef
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Basic Sauces: Learn about stocks, thickeners, 3 basic French sauces
Cold Sauces, and Dressings: From Creme Anglaise to Caesar Dressing
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Brunch 101: Pancakes, waffles, Dutch babies, crepes
Brunch 102: Ableskivers, Johnny cakes, French Toast and Blintzes
Brunch 103: Eggs Benedict
Brunch 104: Omelets - the many styles and how to master them.
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