Evening Culinary Adventures

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Bring your family and friends and join us for one or all of our adventures.   Relax on our patio and enjoy being served wonderful meals by special chefs.  This season we are pleased to welcome both new and familiar chefs to the Hackett House.  Doors open at 6 p.m. for browsing in the gift shop with a glass of wine from the complimentary wine bar.  Culinary Adventures begin at 6:30 p.m. and end around 9 p.m.

Paid reservations are required: $50 per person.  (If refunds are required, they will be in the form of gift shop credit).

Please read the individual class descriptions below for dates, menus, and to register online.

Alison Tedor

Monday, March 20, 2017

We are delighted that Alison, the 2015 Phoenix’s Top Home Chef, has agreed to return to our patio and share her food adventures with us.  As some of you may remember, Alison may have begun her life as a picky eater, but she has excelled at the art and science of food and delights in creating the unexpected.   Join us as we appreciate her imagination, culinary skills, and attention to detail that impressed us all as we learned from her passion with flavorful food, her knowledge of food science, and her creative presentation.

Menu:

  • Appetizer:  Artichoke puff pastry tart
  • Main:  Vermouth-braised chicken thighs with chestnuts, mushrooms, bacon and candied orange rind, side of mashed rutabaga
  • Dessert:  Goat Cheese Cheesecake

To register for this cooking class, please call 480-350-8181 or register on-line!

 

Jordan Urnovitz

Monday, April 24, 2017

We welcome the AZ Republic 2016 Top Home Chef to meet our Hackett House guests.  Although we have greeted and tasted the foods of the previous three top home chefs, Jordan is the first who had to win his title in a tie-breaker with another contestant.  Josh Hebert of Posh in Scottsdale was enlisted to be the impartial judge.  Jordan’s blend of Middle Eastern flavors won the title of Top Home Chef with Fesenjoon, a Persian braised chicken thigh dish over a bed of mejadra topped with pomegranate seeds and mint.  Sound interesting?  Join us to see what Jordan devises for our dinner on the patio.

Menu:

  • Amuse: Beet marinated shwarma deviled egg
  • First course: Spiced lentil pierogies, roasted pear and mango chutney, za’aatar labneh.
  • Main: Braised lamb in fennel and orange, prickly pear demi glace,  sunchoke puree, pickled mustard seed.
  • Dessert: Earl grey tea panna cotta, limoncello and pistachio biscotti.

To register for this cooking class, please call 480-350-8181 or register on-line!

Chef Lisa Brisch

Monday, May 8, 2017

Chef Lisa delighted us last Fall with her ability to create food that was as tasty as it was healthy.  For many of us, her cooking is a dream come true as we learn how to lighten the fats in recipes and yet keep the flavors that make her foods mouth watering.  Yes, she does use cream and butter, and yes, she often cooks gluten-free, and yes we can actually treat our both taste buds and our bodies.   She was one of the few Valley Chefs who contributed recipes to ASU’s project “Let’s Eat Local”, a cookbook designed to help our community use locally-grown produce in nutritious and easy recipes.  She has partnered with Outrageous Olive Oil company to use their products in her courses and to provide us with a tasting of their balsamic vinegars and olive oils.  Come for the tastes.  Come for the nutrition.  Come for the recipes.   Just come and you’ll leave happy.

Menu:

  • Orange and Radish Salad – Oranges and radish slices over delicate greens with a citrus vinaigrette
  • Shrimp Piccata Pasta – Sautéed shrimp in a lemon and white wine caper sauce served over linguine
  • Green Beans Amandine – Crisp tender green beans dressed in olive oil and sherry vinegar with sliced almonds
  • Individual Lemon Cheesecakes – Creamy cheesecake topped with tangy lemon curd

To register for this cooking class, please call 480-350-8181 or register on-line!

 

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Also, feel free to try some of the great recipes submitted by past Guest Chefs from the Dinner Party Cooking Classes.

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Please note: Cancellations must be received at least 7 days in advance of the class for a refund. Cancellations received less than 7 days from the class will be refunded through gift store credit.

 

 

 

 

 

 

 

 

 

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