Cooking Classes

For Cooks & Food lovers, it doesn't get any better.

New 2008 ~ 2009 Culinary Class Dates

Bistro Cuisine................ ......... November 11th

Holiday Cusine ....................... December 9th

Southwest Cuisine................... January 13th

Italian Cuisine.......................... February 10th

Coastal Cuisine....................... March 10th

Mediterannean.........................April 14th

Pizzas & Flat Breads................May 12th

Private Cooking Classes for individuals or groups.

We will happily arrange an intimate, gourmet experience for you, a few couples, or a for a private group.

Menus are always changed so guests can repeat

a favorite class and enjoy new dishes.

One of life's great pleasures is sampling new and exciting cuisine. This season we are offering one culinary class per month from November through May. Classes are relaxed and delicioius affairs. We seat you at white draped tables and let you soak up the spectacular Mendocino ocean view while Chef Stephen uses the freshest seasonal ingredients to demonstrates the preparation of each dish on his six-course class menu. You'll sip refreshments, taste dishes in progress, chat with fellow participants, learn new techniques, and enjoy a lavish buffett lunch with wine.

Chef Stephen designs each recipe for ease of preparation at home, and welcomes questions about ingredients, techniques, kitchen tools, and cooking methods. You'll also receive a complete set of class recipes with step by step instructions.

Class fee is $75 per person; includes lunch, beverages, and recipes.
Time is 11:30 - 3:30 p.m. in the Albion River Inn restaurant.

Call or Email Pat Turrigiano at 1-800-479-7944 to reserve a space or arrange a private class.

Sample Menus

Southwest Cuisine Menu
Warm Rock Shrimp Salad with Tomatillo, Arugula and Queso Fresca -                          

Pan-Seared Halibut with Toasted Spices & Mango/Tomato Butter Sauce -                 

Sautéed Prawns with Tequila, Chilies, Pineapple, Garlic & Cililantro -

Marinated & Grilled Chicken with Chipotle/Lime  Aioli -                                      

Black Bean & Carnitas Chili -                     

Corn Meal Spoon Cake with Honey-Tequila Glaze -

Bistro Cuisine
Steamed Mussel & Saffron Bisque -

Warm Duck Confit & Musroom Salad -

Baked Halibut with Potato-Fennel Gratin

Apple Cider Pork Roast -

Roasted Filet Mignon with Brandy Glaze &

Sautéed Prawns -

Tarte Tatin -

Coastal Cuisine
Fresh Seafood Chowder

Pan-Seared Ling Cod

Seared Tenderloin of Pork

Sauteed Prawns

Maple-Whipped Sweet Potatoes

Crepes Suzette