Appetizer: Insalata Arugula with Blood Orange, Shaved Fennel, Torn Basil, Capricho de cabra with fresh homemade Lemon Vinaigrette
Entrée: Fresh handmade pasta with Marinated Shrimp, White Wine, Butter, Spinach and Roasted Garlic Sauce
Dessert: Polenta Budino with Fruit Marmellato
Appetizer: Homemade Beef Empanada
Side Dish: Polenta with Roasted Vegetables
Entrée: Chimichurri Skirt Steak
Dessert: Strawberry Pastafrola also known as Argentinian Strawberry Tart
Appetizer: Tabbouleh Salad
Side Dish: Handmade Khobz also known as Moroccan Bread
Entrée: Chicken Tagine with Preserved Lemons, Olives, and Couscous
Dessert: Maamoul also known as Date Stuffed Shortbread Cookies
Appetizer: Homemade Hummus
Side Dish: Handmade Fresh Baked Pita
Entrée: Chicken Kabob with Cauliflower Tabbouleh
Dessert: Basbousa Coconut Sweet Cake
Appetizer: Fresh Baked Focaccia Bread
Side dish: Mushroom Conserva
Entrée: Handmade Beef and Pork Ravioli with Tomato White Wine Sauce
Dessert: Zabaglione
Chef Raymond Acuna will teach you the techniques for creating a heavenly Eggs Benedict. We’ll show you how to perfectly poach eggs and the steps to creating an authentic, Hollandaise sauce. You will learn how to master the technique of properly mixing crepe batter, pan-cooking and flipping the crepe pancake, and creating delicious fillings.
Appetizer: Chapati, also known as Roti or Safati
Side Dish: Vegetarian Samosa
Entrée: Butter Chicken (Murgh Makhani)
Dessert: TBD by Chef Acuna
Appetizer: Nasi Goreng
Side Dish: Sambal Goreng Buncis and Sambal Balado
Entrée: Homemade Chicken Satay with Bumbu Kacang
Dessert: TBD by Chef Acuna
Appetizer: TBD by Chef Acuna
Side Dish: White Wine Sage Butter Sauce
Entrée: Roasted Butternut Stuffed Tortellini
Dessert: Lemon Scented Olive Oil Cake
The Academy of Culinary Arts does not offer a refund.