Current Classes
Caribbean Cuisine
Flavors fo the Sea
French Revolution
Italian Cuisine
New American Cuisine
Spanish Tapas

January Classes
Caribbean Cuisine
Flavors fo the Sea
French Revolution
Italian Cuisine
New American Cuisine
Southeastern Regional Cuisine

DEMONSTRATION THEATER COURSE OFFERINGS

 

 

 

Hands-on Classes

For those who learn best by a hands- on approach to cooking, courses allow participants to prepare special recipes under the guidance of a seasoned culinary professional using world-class equipment. Our course offerings and kitchens are specially designed to promote friendly and supportive interaction with your instructor and other participants - a process that strengthens self- confidence and technique.

Schedules are subject to change without notice. Must be 21 years of age to attend hands-on classes (except for the Themed Decorating classes).

Culinary School Reservations , please call 866-946-3360

(using fruits and spices from the Caribbean Islands, NO JERK IN THIS ONE)

  • Sauteed Shrimp with Jicama Slaw
  • Cumin Dusted Gulf Grouper with Mango Salsa & Black Bean Fritter
  • Cracked Pepper Pineapple with Berry Coulis
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Flavors fo the Sea
Seafood Cooking Class

(using seafood to its potential, not your everyday recipes)

  • Seared Shrimp Panzanella Salad
  • Potato & Crab Crusted Chilean Seabass
  • Wilted Greens & Saffron Beurre Blanc
  • Chocolate Crepes with Tiramisu Flavors & Chocolate Salami
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American Regional
American Regional Food

(This class has a focus on the rich flavors of French Cuisine. French cookery has had a significant influence on Western cuisines in the 20th century and beyond, not only in regards to ingredients, but also major contributions to contemporary method and technique.)

  • Seared Maple Leaf Farms Duck Breast with Foie Gras Butter
  • Braised Mustard Greens
  • Beluga Lentils with Bacon & Mirepoix
  • Grand Marnier Creme Brulee with Tuile


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International Fusion
American Regional Food

(showcasing any and all Italian flavors)

  • Boar Tenderloin Roulade
  • Braised Fennel & Artichoke
  • WhiteTruffle Parsnip Puree
  • Fennel Pollen Panna Cotta with Dark Chocolate Chards


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Mastering Marinating
Mastering Marinating Class

(a term for upscale, contemporary cooking combining flavors from America's melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys.)

  • 10oz Berkshire Pork Chop & Fig Demi-Glace
  • Brussel Sprouts, Pancetta & Potato Mash
  • Apple & Cherry Pot Pie with Creme Anglaise
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Mastering Marinating
American Regional Food

(Showcasing classic dishes from Spain. This particular class touches on the Spanish style of Tapas, using multiple flavor profiles and small portion presentations.)

  • Chorizo Stuffed Calamari with Sweet Pepper Marmalade
  • Tapenade & Hummus Platter with Fire Roasted Red Pepper & Bruschetta
  • Mussel & Tasso Fritter with Saffron Aioli
  • Spiced Apple Empanada
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January Classes

(using fruits and spices from the Caribbean Islands, NO JERK IN THIS ONE)

  • Cumin Dusted Airline Chicken Breast with Ginger Beurre Blanc
  • Caribbean Succotash
  • Cracked Pepper Pineapple with Berry Coulis
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Flavors fo the Sea
Seafood Cooking Class

(using seafood to its potential, not your everyday recipes)

  • Seared Shrimp Panzanella Salad
  • Potato & Crab Crusted Chilean Seabass
  • Wilted Greens & Saffron Beurre Blanc
  • Trio of Sorbet with Berries
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American Regional
American Regional Food

(This class has a focus on the rich flavors of French Cuisine. French cookery has had a significant influence on Western cuisines in the 20th century and beyond, not only in regards to ingredients, but also major contributions to contemporary method and technique.)

  • Seared Maple Leaf Farms Duck Breast with Foie Gras Butter
  • Braised Mustard Greens
  • Beluga Lentils with Bacon & Mirepoix
  • Grand Marnier Creme Brulee with Tuile


  Back to Top
International Fusion
American Regional Food

(showcasing any and all Italian flavors)

  • Rabbit Loin Milanese
  • Creamy Polenta with Goat Cheese
  • Eggplant Caponata
  • Fennel Pollen Panna Cotta with Dark Chocolate Chards
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Mastering Marinating
Mastering Marinating Class

(a term for upscale, contemporary cooking combining flavors from America's melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys.)

  • 10oz Berkshire Pork Chop & Fig Demi-Glace
  • Brussel Sprouts, Pancetta & Potato Mash
  • Apple & Cherry Pot Pie with Creme Anglaise
  Back to Top
Mastering Marinating
American Regional Food

(Focusing on the unique dishes and flavor profiles that have been developed, over the years, in the Southeastern United States.)

  • Pan Seared Cobia Filet
  • Risotto with Hopping John (originating in west Africa,"Hopping John" has transitioned in to a classic southern dish-dating back to the mid 1800’s)
  • Banana Mousse with Meringue Brulee
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Schedules are subject to change without notice.

 

DEMONSTRATION THEATER COURSE OFFERINGS

For those you enjoy a "watch and learn" approach, sit back and relax while instructors demonstrate their skill in a luxurious chef's auditorium. Through step- by- step demonstration and discussion of cooking techniques, you will gain a new found confidence in the kitchen. Following the demonstration, enjoy a tasting of the foods prepared with a beverage. All recipes demonstrated are provided for you to take home, and best of all, we take care of the cleanup!

To contact Escape Group Sales:
Dawn Jones
Resort Sales Manager
251-359-0241
tjones@pcigaming.com


Schedules are subject to change without notice. Must be 21 years of age to attend classes (except for the Themed Decorating classes).