We’ll start off with a zesty shimp ceviche (we use cooked shrimp here) and then get rolling with these delicious chorizo stuffed empanadas accompanied by a cilantro cream sauce. Round it out with a cayenne pepper-infused chocolate mousse.
DurationWe’ll start off with a zesty shimp ceviche (we use cooked shrimp here) and then get rolling with these delicious chorizo stuffed empanadas accompanied by a cilantro cream sauce. Round it out with a cayenne pepper-infused chocolate mousse.
Come enjoy a boutique cooking and dining experience in our Asheville Home.
John Godts and Liisa Andreassen, a husband and wife team, are the brains behind the concept of Cottage Cooking – your go-to place for Asheville cooking classes. “Like many great ideas, it started over a glass of wine,” Andreassen says. “Friends were asking us to share our recipes and skills, so we figured if they wanted to learn more, others would too.”
Andreassen has a background in catering. She was previously co-owner of “As You Like It” in Naples, FL and has been the editor for Grilled, a grilling magazine geared to men, in addition to writing chef profiles and numerous culinary columns. Currently, she has a writing business, Write Away, Inc., but enjoys entertaining and cooking on the side.
Godts hails from Brussels, Belgium, and has a few European specialties to share. He works as a physical therapist at Mission Hospitals, but also enjoys entertaining and cooking.The couple has an appetite for travel and adventure and the money made at Cottage Cooking funds that hunger. Whether on the road, in the air, or underwater, they are always on the lookout for new recipes to share with Cottage Cooking guests too! Check out some of their recent experiences in the photo gallery.
For this class we will focus on preparing Argentinian empanadas from scratch, starting with making the dough and traditional filling for savory empanadas. Together we will make the dough and filling for the traditional beef empanada which includes red bell pepper, tomatoes, black olives and eggs.
Bring the whole gang and join us for a hands-on, festive family baking class at Lincoln Square! Children ages 6 and older are invited to bake an assortment of holiday confections with their parents, families or guardians.
The Central Piedmont baking and pastry arts program requires no previous industry experience and is designed to provide you with the skills and knowledge required for employment in the baking and pastry industry.
Learn to make delicious French macarons in this baking seminar taught by master pastry chef Sandrine Wallace.
Culinarians will rise to the occasion as Baker Katya demonstrates how to produce Italian breads from different regions of Italy; such as Focaccia, Ciabatta, Cornetto, La Ciambella, giant pagnotta, and much more.
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