HANDS-ON COOKING CLASSES
— Great for corporate team building, clubs, church groups, schools, etc.
— Minimum 10 students
— Meal included - we eat what we cook
— Come to one of our St. Pete kitchens or we will come to you within the Tampa Bay area
— All equipment and food provided
— Nutrition education, label reading, meal planning and food budgeting taught by Wendy Wesley, registered dietitian/nutritionist
— Knife sharpening instruction before each cooking class
— $95 - $105 per person plus $360 kitchen fee
NUTRITION LECTURES AND COOKING DEMOS
— Virtual, 1 hour to 90 minute nutrition lecture and cooking demo. $875.
— In-person, 1 hour to 90 minute nutrition lecture and cooking demo within the Tampa Bay area: $1700 - $3500 (price dependent of size of group and location)
— Outside the Tampa Bay area please call for a quote
— Call 727-823-0393, email Wendy or fill out the contact form here: CONTACT FORM
Past cooking class clients include General Dynamics, Routine Rebel, Eckerd College, City of Tampa, City of St. Petersburg, USF Morsani College of Medicine, IMG Academy, Water Street Events, The Frameworks Tampa Bay, Stoneweg, Pass a Grill Women’s Club, Thrive DTSP, Stephanie A Wynn Foundation, American Heart Association, Daystar Life Center, USF UMatter, Cigna, Moffitt, Pinellas County Schools, Aetna, Humana, Edwards Scientific, Raytheon, Tech Data, Mt. Sinai, Baycare Health System, Grace Family Church, SWFWMD, Hillsborough County Public Schools, Footprints Beachside Recovery, Hillsborough Community College, Cemex, Inc.
Bring your nutrition questions and issues for the dietitian. Before each cooking class we give knife sharpening lessons. Bring your own knives or learn to sharpen ours. Once the meal is cooked we sit and eat together. It’s an unpretentious, friendly and fun team building exercise. References upon request.
My favorite menu is Chicken Shawarma Skewers (spiced roasted chicken), roasted vegetables, a Mediterranean Meze Platter of tabbouleh (fresh herb and grain salad), labneh (lemon honey yogurt dip) and muhammara (roasted red pepper and walnut dip) with whole grain pita and Feta Herb Stuffed Medjool Dates made with French imported feta. It provides just enough work for everyone to be involved as much or as little as they like. The presentation is beautiful and most of my cooking clients are very focused on Mediterranean eating for their health.
Sample Menus
Main Dish Ideas: (pick 1)
Roasted Rosemary and Garlic Chicken Thighs and Legs
Homemade Vegan Black Bean Burgers with all the Fixings
Black Eyed Pea Cakes with Green Goddess Herbed Tahini Dressing
Mediterranean Chicken Tzatziki Bowls
Tuscan Cannellini Sausage Soup
Mediterranean Dip and Spread Platter (all from scratch hummus, tabbouleh, tzatziki) with pita and Tomato Salad
Honey Lemon and Dill Chicken Thighs
Chicken Satay Skewers with a Thai Peanut Dipping Sauce
Coconut Curried Lentil Soup
Thai Chicken or Vegetarian Fried Rice
Side Dish/Salad Ideas: (pick 1)
Massaged Kale and Lemon Salad
Traditional Tabbouleh
Lemon Dill Chickpea Salad
Roasted Root Vegetables with Maple Dijon Vinaigrette
Cilantro Red Cabbage Salad
Roasted Herbed Sweet Potatoes with Garlicky Tzatziki Sauce
The Jennifer Aniston Salad
Honey-Roasted Whole Carrots
St. Pete Microgreen Salad
Brain Health Salad: Massaged Kale, Berry and Walnut
Honey-Sauteed Collard Greens and Brussels Sprouts
Fresh Herbed Pesto over Cavatappi
Dessert (pick 1)
Fresh fruit cutting instruction (pineapple, cantaloupe, honeydew, watermelon, apples and stone fruits) with fresh whipped cream cheese dip
Nut Butter and Chocolate-Stuffed Medjool Dates