This year's cooking classes offer a broad spectrum of culinary experiences that will satisfy most any desire. Each menu has been carefully balanced to include parings of dishes that focus on a singular theme. Whether you are an experienced chef in your own right or just learning to cook, you will enjoy Chef Eva's method of instruction that keeps everyone's participation level high.

Cooking with Chef Eva
2010 Cooking Class Schedule
 
Saturday, January 23, 2010
Super Bowl Extravaganza
Class Price $70
 
Butterflied chicken fried shrimp with habanero ketchup
Crab cakes baked in ramekins
Chuck roast super bowl chili with ancho peppers
 Blue corn spoon bread
Coconut lime bars
 
Saturday February 20, 2010
Making Ordinary Pot Pie into Extra Ordinary
Class Price $70
 
Seafood pot pie
Wild mushroom pot pie
Supreme chicken pot pie
Grilled romaine and balsamic vinaigrette salad
Blackberry pot pie
 
Saturday March 13, 2010
Keeping It Green
Class Price $70
 
Fresh herb cheese stuffed snow peas
Kale salad with pine nuts and parmesan
Colcannon potatoes
Traditional roasted corn beef
Irish Whisky Cake with white chocolate mint ganache
Corn beef will be Greer Farm USDA inspected Grass-finished beef
 
Saturday March 27, 2010
Easter Surprises
Class Price $75
 
Eggs Benedict salad
Roast leg of lamb 
Couscous and pine nuts
Fresh spring vegetables
Raspberry parfait with white chocolate and lemon mousse
 
Saturday April 17, 2010
Grilling Pizza
Class Price $70
 
Learn to make the dough, sauces and assorted topping combinations. Then cook it straight on the grill. We will even do a dessert pizza.
 
May 1, 2010
Cinco de Mayo Fiesta - Authentic Mexican
Class Price $70
 
Yucatan chicken lime soup with avocadoes and tortilla strips
Appetizer salad with chicharones and spicy pumpkin seeds
Garnachas con frijoles y repollo en vinagre
Enchiladas smothered in red mole
Flambéed mangoes
 
Saturday May 15, 2010
Hands-On Tamales
Class Price $70
 
Tamales made with banana leaves and various fillings both savory and sweet
 
Saturday June 12, 2010
Mixed Berry Fest: Blackberries, Blueberries and Strawberries
Class Price $70
 
Strawberry with goat cheese and balsamic vinegar appetizer
Blueberry potato salad
Baby back ribs with Greer farm blackberry chipotle sauce
Blackened blue chicken
Ricotta soufflé with blackberry compote
 
Saturday July 10, 2010
Refreshing Mouth Watering Salsas
Class Price $70
 
Watermelon mango salsa with marinated grilled chicken tenders
Brie and pecan quesadillas with pineapple apricot salsa
Bruschetta with garden fresh tomato salsa, spinach and homemade ricotta
Grilled angel food cake with blueberry, raspberry, blackberry and strawberry salsa
 
Saturday August 7, 2010
Too Hot to Cook
Class Price $70
 
Gazpacho
Fresh Mozzarella, Prosciutto, Basil & Parsley Pesto Tomato Sandwich
Chicken, Roasted Pepper and hummus on pita bread
Smoked salmon avocado spring rolls
Blackberry sorbet in chocolate wafer cups
 
Saturday September 4, 2010
Picnic Fare for Labor Day
Class Price $70
 
Watermelon salad with mint lime dressing
Chili spiked grilled corn with cotija cheese
Burgers with spicy mayonnaise, chipotle ketchup, sautéed mushrooms and caramelized onions
Beer braised hot dogs with sauerkraut
Roasted peach crumble with Greek yogurt ice cream
Burgers will be Greer Farm USDA inspected Grass-finished beef
 
Saturday October 9, 2010
Fall Fest with Winter Squash
Class Price $70
 
Acorn squash puffs
Stuffed heirloom squash
Gingered Winter Squash Bisque
Spicy Cheddar Cheese Straws
Enchiladas with butternut squash and pumpkin seed mole
Pumpkin brown sugar crème Brûlée
 
Saturday October 23, 2010
Prepping for Winter:  Savory Stocks and Healthy Breads
Class Price $70
 
Basic Stocks:  Chicken, vegetable and beef
Gluten free bread and natural whole grain breads
 
Saturday November 13, 2010
Getting Ready for Holiday Gatherings
Class Price $70
 
Cornmeal crusted miniature pies
Beef empanadas
Shrimp fritters with spicy ginger sauce
Portabella mushroom tarts
Chili infused chocolate chip cookies
Ginger cookies with white chocolate drizzle
 
Class Policies
 
All classes are at the farm starting at 11:00 AM unless you are advised otherwise at the time of registration. Classes last about three hours.
 
You eat your way through the courses prepared, so come with an appetite.
 
Classes are partially hands-on.
 
You receive all the recipes on the class menu.
 
Classes are limited to 12 participants.
 
Payment must be made at the time of class registration by credit card.
 
We reserve the right to cancel any class at any time. Classes may be cancelled due to insufficient participation, illness of the instructor or inclement weather. In such instances you can receive a full refund or offered a credit toward another class.
 
Private classes are available for groups of five or more for minimum of $90 per person. A selection of past class menus is available.
 
Cancellation Policy: We understand that events happen to change your schedule and you may not be able to attend a class. We will be pleased to refund your reservation payment 14 days prior to a class less a $25 processing charge. Reservations cancelled within 13 days of the class will not be refunded unless we can rebook your slot in which case you will receive a refund less $25 processing fee.
 
Reservations may be made by calling 903-645-3232