Francis Biondi, Season 5 Finalist on FOX's MasterChef, will host a series of cooking classes at Winter Park's The Ancient Olive. These 60-minute culinary workshops are designed to dive deeper into such topics as ingredients, knives, basic cooking skills and the art of plating. Cost is $35 per person, per class.
This is a demonstration and skills education class, so hands-on participation will be minimal but you will surely have fun, sample delicious creations, and learn great techniques and recipes from our favorite, local Master Chef!
- All classes are $35 per person, and require a prepaid reservation
- Seating is limited to the first 14 reservations
- Reservations may be changed or cancelled up to 48 hours before the start of the program, but after that no credit or refunds will be issued
- Cancellation of reservations for Monday classes must be made by 7PM on the preceding Friday.
- Reservations for parties larger than 4 have no cancellation privileges
- Classes are very casual in nature, you are encouraged to wear comfortable shoes and clothing
- Please plan to arrive at least 5 minutes before class start time
Shells – A Seafood Workshop
Monday, February 23, 6:30pm
This culinary workshop will feature shellfish, clams and mussels. Students will learn how to properly cook shellfish and utilize local fresh produce to create restaurant quality seafood dishes as well as creating stunning seafood stocks.
South by SouthEast
Monday March 2, 6:30 pm
This culinary workshop will explore the similarities between Southern cuisine and South Eastern Asian cuisine. You will learn how to mix spices and flavors from around the world to create terrific sauces to highlight a fusion of flavors! The class will be featuring some of Florida’s freshest seafood and Lake Meadow Farms pork, so be ready to eat. Students will learn basic knife skills, sauces, and how to blend dried spices.
Monday March 16, 6:30 pm
The Irish have some of the most sought-after meats, fish and dairy products in the world. You will be learning about a few different recipes learned in Ireland using salmon, beef, and potatoes.