Sugar Cakes & Supplies offers budding bakers the instruction and supplies they need to create their own cakey, culinary masterpieces. Each class will educate curious cooks on the ins and outs of batter concoction and proper baking methods as they craft a rich red-velvet cake that can make a great treat for birthdays or a squishy stand-in for a missing footrest. While ovens produce a heady perfume of sugar, butter, and delicious smoking jackets, baking students will whip up a dreamy frosting of cream cheese and white chocolate with which to coat the cooled cakes, before they devour the delicious un-fruits of their layered labor. The class will prepare one cake to be shared between all of the participants.
Technicolor liqueurs stream from bottles and shakers as 786-Bartend infuses the brains of students with 80-proof knowledge. Workshops for intro and advanced mixology—developed by founder Isaac Ergas—begin with international history lessons on the origin and evolution of the modern cocktail. Then barkeeps expound on the spirited synergies of high-quality liquors and common drink ingredients and share veteran bar-backing tips, such as how to open drink umbrellas in a windstorm. Prospective bartenders can opt to complete the 40-hour bartending course, which provides in-depth instruction on drink preparation and presentation, job-interview etiquette, and resumé construction. Taught onsite in an actual nightclub, 786-Bartend’s courses let students serve drinks to real customers who, like regular bar patrons, ignore last call and try to open tabs with library cards.
Welcome to the largest Cake Supplies store in South Florida. Carrying a wide variety of fondant, gumpaste, buttercreams, flavors and colors galore! Plus a full stock of pans, boards, tools and ADORABLE baking accessories. One of a kind classes from baking to decorating and the SWEETEST, most knowledgable staff on the block!
Under the culinary guidance of chef Rayon Howard, students sear, chop, and sauté fresh ingredients into tantalizing dishes with Aura Catering Services. For more than a dozen years, Howard has crafted flavorful cuisine for restaurants, hotels, and private caterers. He now brings his expertise and recipes to special events throughout Miami. Chef Ray also shares his knowledge with aspiring chefs during two-and-a-half-hour cooking classes, which rotate according to participant demand, allowing students to hone their kitchen know-how with a stainless-steel arsenal of cookware, myriad ingredients, and the mystical ability to transmute fire into cooked food. Pupils can tackle global gastronomy by exploring cuisine such as bite-sized Spanish-style tapas or robust Italian-inspired pasta. At the end of each class, students can sample their newfound skills by enthusiastically devouring their work, a luxury not afforded by other artistic disciplines, as evidenced by Rodin's painful attempts to eat The Thinker.
Hugh's Catering's namesake—master chef Hugh McCauley—guides hands in creating dishes and executing flavor-enhancing pairings in three-hour cooking-experience courses. Hugh leads 50–60 culinary initiates in a fun and engaging course of their choice, cooking up savory treats and decadent desserts to elegantly adorn dinner tables or a clown's face. Classes cover a variety of topics, such as French food-and-wine pairing, winter comfort foods, and German-themed cookery, in which students whip up brats, spaetzle, and homemade strudel while guzzling a tall mug of beer and shouting, "Salud!" As chefs fashion and consume their homemade feasts, an open bar supplies beer, wine, and specialty cocktails, transforming the classroom into an all-out bash. See the schedule for availability.
Experts from InSouthFlorida.com recently exclaimed, “there’s no one better in South Florida to get you excited about cooking” than Lenore Nolan-Ryan and her staff. That's because at a very young age, Lenore witnessed how influential her mother's cooking was, which ignited a passion within her to learn the power of great food and share it with others. That enthusiasm would eventually evolve into a business plan, at which time Lenore spent years in California honing her craft and helming her own restaurant before sojourning to the Southeast to Fort Lauderdale. Now, she shares all that she has learned as a chef with others during cooking classes, working to both demystify the intimidating prospect of cooking a great meal, and to have fun in the process by seasoning each dish with the preferred amount of confetti.