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.
Pie is not just for dessert! We’ll make dinner and dessert in pie form, starting with Chicken Pot Pie, Homemade Pie Crust and Crumb Topped Apple Slab Pie. Which pie will be your favorite? Maybe both!
This specialty bread is as beautiful to look at it is delicious to eat – you will be begged to make this one again and again.
Pastry Making Class is offered by Artful Chef for all ages and skill level.
Starting with a standard pâte à choux dough, we’ll mix, fold and fill several tasty French pastries in this delectable class. First up, a batch of savory Gruyère gougères with thyme. Filled with a firm, tangy cheese, these bite-size puffs pack a satisfying flavor.
In this class, you will learn how to torte, fill and ice a 4" mini vanilla cake. The mini cake will be finished in a design of your own creative choice to take home. All the tools and supplies will be provided in the class.
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