The expert instructors at The Chefs' Abode imbue culinarians of all skill levels with cooking know-how and a mastery over a variety of recipes in a wide range of classes. From a grand prep island, experienced gourmands unveil the secrets of whisking, baking, and knife wielding during hands-on seminars, which are also broadcast on monitors throughout the space, allowing students to follow every twirl of the spatula up close. Students gather autumnal recipes like a fleece jacket gathers chinchilla dander during a Fall Harvest Dinner Party class (an $80 value), or assemble bruschetta or caprese salad in the Making Mozzarella @ Home class (a $45 value). Armed with old-fashioned rolling pins in lieu of steamrollers, participants in the Holiday Pies class (a $75 value) explore the construction of five flaky desserts including wild-blueberry and Japanese green-tea pie.
When she’s not hosting radio shows, serving meals at local shelters, or blogging for Minneapolis St. Paul magazine's Foodie File, Le Cordon Bleu–trained chef Marianne Miller helms Saga Hill Cooking & Events. She describes her style as "audacious, yet feminine," adding, "my preparations are often bold, but with a light-handed approach that brings out the natural flavors in each dish." Alongside her staff, she leads culinary classes and parties that shy from incorporating fad kitchen gadgets or diets. Instead, their goal is to teach practical, science-based cooking techniques that can help students prepare simple meals, gourmet treats, or decadent brown-bag lunches.
Chef Antonio Cecconi was born in Sardinia and learned to lovingly craft traditional Italian fare from his mother. Dive teeth first into a three-course vegetarian feast, which begins with a garden salad, then takes forks for a spin around bow tie pasta laden with crisp vegetables and a choice of marinara, rosa, or mushroom alfredo sauce. Freshly baked Italian rolls accompanies eating escapades, and the meal comes to a dazzling finish with a choice of chocolate-covered strawberries or cream-filled profiteroles drizzled with chocolate sauce. Carnivores can request meat for an additional charge, while all diners can peruse The Italian Gourmet's gallery for a sneak peak of the sumptuous feast and a rare rendition of the Mona Lisa painted in marinara sauce.