Your Own Private Cooking Class/Dinner Party 101 ((Sacramento, Reno, Tahoe, and Bay Areas) - (23)

Want to host a private cooking class for a Bridal Party, Shower, or just to throw an unforgettable party? I'm a private chef servicing Reno, Lake Tahoe, and Northern California. I will demonstrate cooking techniques and give out recipes. Oh and we will eat what we cook too! Typical classes run up to two hours in length.I have an extensive culinary background managing professional kitchens and front of house operations. You will find me to be a clean, professionally attired, reliable, hard working, and an honest associate. I'm well versed in a variety of cooking styles and diets. I'd love to meet you and plan something very special and tailored to your group. Please feel free to contact me by any of the REPLY means you find convenient. IG: thecarlwilliamsexperience Text: 7sevenfivefivesix03five68 I've enclosed a small sample menu to give you an idea of the different styles of cooking I do. Sample Menu Apps BBQ Char Siu Wrap in Steamer with Glass Noodle and Cold Chinese Beer Canape of Roasted Chicken and Caramelized Onion on Marscapone Cheese and Puff Pastry Coconut Shrimp on Confetti Fruit Slaw with Coconut Lime Butter Sauce Salad Warmed Onion and Parmesan Cheese Tart served with Field Green Salad tossed in Balsamic Dressing Ahi Tuna canape of Fried Wonton, Field Greens with Mango Wasabi Dressing, Sriracha Mayo, and Soy Vinaigrette Tempura Battered Pear, Field Greens, Blue Cheese and Honey Vinaigrette Entree Deconstructed Thai Coconut Hot Pot of Fresh Fish, Clams, Shrimp, topped with Asian Salad Pan Roasted Lamb Chops on Apple and Butternut Squash Gratin BBQ Asian Spare Ribs on Ginger Shiitake Risotto with Blood Orange Compote Grilled Pork Chop on Wine Poached Apple, Cauliflower Potato Puree with Pineapple Jalapeno Butter Sauce Dessert Poached Pear in Puff Pastry with Red Wine Reduction and Blue Cheese Granny Smith Apple Tart with Vanilla Bean Ice Cream and Smoked Salted Caramel Fresh Strawberry Napoleon on Chocolate Vellum with Sabayon Sauce