Chef Glenys' classes

Crostini with Roasted Tomato Jam and Antipasti - a bite to wake up the taste buds
Cioppino inspired seafood soup with saffron aioli
The “Brooklyn Salad” - a stellar bold flavour salad with crunch, heat and meat. The salad boasts great Italian classics with fresh and crunchy salad
TIMPANO: wich translate to “a drum” is the most stunning presentation of a lasagne, but so much more! Don’t be afraid, it’s easier than you think, and always outstanding.
The Real Tira Misù: Quick, light and lovely!

Paella Night

Tapas:
- Patatas Bravas
- Costillas- “Ribs”
The Grand Seafood Paella: with mussels, clams, prawns and white fish, served with lemon aioli.
Spanish Coffee Flan with burnt orange caramel sauce for dessert!

Trip to Sunny Greece

Whipped Feta Dip with Charred Lemons and Onions- serve with veggies, pita crisps, fresh flatbreads.
Spinach Salad à la Grèque- beets, spinach, white beans, shrimp, and that minty vinaigrette!
Slow Roasted Leg of Lamb with Pan Jus - short prep, long and slow in the oven, or on the grill. Garlic, herbs, sherry, the end result is spectacular.
Rice Gratin with Green Olives, Feta and Dill- a great vegetarian dish, perfect with the lamb
Crème Brûlée with Caramelized Oranges

Cooking with Cast Iron

Learn to season and keep your cast iron so it will last forever and become your most valuable kitchen assistant!

Chile Con Queso- cast iron holds a gentle heat as well as a high sear- so fondue it!
Seared Thai Flank Steak- the sear is the flavour- with Herb Salad with Lime Dressing
Sourdough “Boule”- an oven in the oven, creating an extraordinary crust.
Tuscan Chicken ‘’Under a Brick”- the perfect roasted chicken with jus for sauce
Dutch Baby- the art of popovers and Yorkshires- we’ll do it with lemon and apples for dessert.

Moroccan Feast

Butternut Squash and Tomato Soup. Learn about spice blends that will change your cooking!
Spinach Salad with Preserved Lemons and Olives. Preserved lemons sound exotic, and they are, but they're also addictive. Everyone needs more spinach!
Tagine of Lamb Kefta with Warm Spices. Kefta are meatballs simmered in a fragrant sauce, one of the easiest tagines ever. Have a tagine? Get it out now!
Carrot and Chickpea Tagine with Turmeric and Cilantro. The perfect side to the Kefta
Pistachio-Almond “Napoleons”- phyllo crisps layered with vanilla custard. Moroccans love their sweets, and this draws from the French influence in their desserts

Irish Pub Crawl

Irish Cheddar “Sausage” Rolls: Leprechaun tricky, the rolls have no sausage, but you’ll be fooled. Great with chutney. Make and freeze for a bit of trickery.
Cress with Honey-Pepper Apples, Bacon and “Shamrock Green Goddess”: winter salads don’t have to be boring, especially with this combo
Guinness Glazed Short Ribs with Horseradish Glaze: succulent short ribs with that dark Guinness goodness, with the added tang of the glaze
Modern Colcannon: braised dishes need a sauce-loving match, and this is it: whipped potatoes, cabbage, leeks and cream.
Bailey’s Irish Cream Cake: dark, rich and even better made a day ahead, with another layer of Bailey’s to finish