Participation Cooking Courses (18+) Join Jeff for this informative and delicious class as he demonstrates several great styles of cooking. In this participation class, you will also get the opportunity to do some hands on cooking and prep with Jeff. Each class is $49 per person and includes sampling of all items cooked in class. Classes meet 6-9 pm in LNHS FAC Lab. You'll begin by preparing Vietnamese summer rolls served with both hoisin and peanut sauce for dipping. Vietnamese spring rolls follow with pork, chicken, and glass noodles stuffed in rice paper and fried to a golden brown, served with the classic nuoc cham dipping sauce. You'll then prepare Pad Thai blending the vibrant flavors of Thailand with rice noodles using chicken, eggs, chilies, garlic, basil, scallions, bean sprouts, sesame oil, lemon and crushed red pepper flakes. For dessert, Thai lime custard topped with fresh whipped cream.

Jeff Sandino Cooking Courses (18+) These classes include both demonstration and hands-on instruction. Many food items are prepped by the Chef in advance to get through these amazing recipes in 3 hours. This hands-on cooking class begins with beef, tomato, potato, and herb empanadas, followed by crispy chicken flautas made with a jalapeño and garlic paste in corn tortillas. Participants will prepare authentic Mexican rice with garlic, tomatoes, and cilantro, as well as Mexican-style corn topped with lime aioli, cayenne, and Cotija cheese. Next are beef and chicken fajitas with sautéed peppers and onions. The menu concludes with a coconut custard dessert in a nutty crust served with crème fraîche.

Jeff Sandino Cooking Courses (18+) These classes include both demonstration and hands-on instruction. Many food items are prepped by the Chef in advance to get through these amazing recipes in 3 hours. You'll be preparing chicken cacciatore using fresh chopped garlic, sweet basil, red onion, mushrooms, and capers simmered in a delightful marinara sauce. You’ll enjoy beef braciole stuffed with prosciutto ham and parmesan cheese in a savory burgundy sauce. We'll pair these delicacies with creamy, garlic mashed potatoes, tender green beans tossed in olive oil with lemon, and plenty of bruschetta for dipping. We'll finish with Crème brulee, a rich, creamy custard with a caramel crust.