Pricing for 2007 In home cooking classes Single class rates Monday- Thursday $35 per person plus ingredients (average ingredients cost $8-12 per person) Friday-Sunday $40 per person plus ingredients (average ingredients cost $8-12 per person) Minimum class size for a single class is 4 students Length of Class is approximately 3 hours Price includes personalized recipe cards, gift, set-up and clean-up Cooking Class Series Two session Classes $75 per person plus ingredients (average ingredients cost $8-12 per person) Three Session Classes* $115 per person plus ingredients (average ingredients cost $8-12 per person) Four Session Classes* $150 per person plus ingredients (average ingredients cost $8-12 per person) Minimum class size for any cooking class series is 6 students Length of each session is approximately 4 hours Price includes personalized recipe cards, gift, set-up and clean-up * three and four session classes also include a wine selection Sessions within a series must be scheduled at the same time and must be completed within a 4 week time frame Shopping with a Chef This is a great way to ask those questions on how to buy produce and what to use for that great recipe you found.  Chef James with accompany you to your local grocery store or a favorite store of the Chef and help you select some interesting products that you might have always wondered about but never knew what you would do with.  So go on and let’s buy that funny looking fruit or vegetable. $15 per hour per person Combine this service with an after shopping interactive cooking class for a whole day of Tasteful education wrapped in a Dinner. $20 per hour per person Includes interactive cooking, on the spot menu writing and personalized recipes Dinner Party Pricing In home Dinner Parties include a personalized white linen restaurant quality menu created from your favorite ingredients.  Professional servers will present your dinner and any cocktail or wine to you and your guests.  Preparation and cleanup of your meal is done in your kitchen. Number of courses 3-4 (appetizer/soup/salad, entrée, Dessert) $30 5-6 (Amuse, Appetizer, soup/salad, entrée, dessert) $40 7-and up (Amuse, Appetizer, soup, salad, intermezzo, Entrée(s), Dessert(s)) $50 All prices are per person plus cost of food, gratuity and taxes if applicable. 1 Server per 12 people Extra server’s rates are $10 per hour Dinners with Class The name sake service which is a perfect blend of a dinner party and the answers to, “How do you make this?”  The process starts like the dinner parties: you pick your favorite ingredients and I create a personalized menu and recipes cards for you and your guests. But, with the addition  of a small cooking class.   While using some of the ingredients you selected, I will make a creative selection of butler passed hors d’oeuvres to be served before the meal.  Then you and your guests will  learn how to make one of the courses in a demonstration style cooking class.  Afterward, you and your guests will be served your personalized menu. Number of courses 3-4 (appetizer/soup/salad, entrée, dessert) $40 5-6 (Amuse, Appetizer, soup/salad, entrée, dessert) $50 7-and up (Amuse, Appetizer, soup, salad, intermezzo, entrée(s), dessert(s)) $60 All prices are per person plus cost of food, gratuity and taxes if applicable. 1 Server per 12 people Server’s rates are $10 per hour Culinary Group Seminars High school teachers, scout leaders, 4-H clubs, or any food lovers gatherings of the curious culinary minds.  Looking for a guest speaker to entertain, educate and/or demonstrate? Let Dinners with Class facilitate a fun, informal “seminar” that breaks down the overly technical scary terms to easily understood concepts.   Possible Topics: Sauces: Out of Gravy and into Glazes Summary:  The basic of the Five Mother sauces and why mastering them opens a world of opportunities. Butter up! Or Oil Down. Summary: When to cook with butter and when to use Oil, don’t get me started on what oil but . . . the rules of oil. From Salt licks to Sol de Mer Summary: The original trade, move over iodized there's a better taste in salt, when to use what and a salt tasting. Sauté, sear, pan fry: what, when, and why? Summary:  Learn the difference of and when to use, what they mean and how to. These are just possible topics, if there is a subject that is being discussed within the group discussions or instruction Dinners with Class will work to provide a lesson that corresponds to the current curriculum within the group. Each attendee will receive a informational packet including outlined discussion items, any recipes used, along with tips, and a glossary of terms. Contact Chef James for group and/or daily pricing.