All reviews are from people who have redeemed deals with this merchant.
Reviewed September 5, 2012
Reviewed August 6, 2012
Reviewed August 1, 2012
What You'll Get
Vegetables are the antizombie, rising out of the ground to demand we devour their artichoke hearts and cauliflower brains. Learn how to handle these vivacious creatures with today’s Groupon to Jeanette Warne Pastries in Ellicott City. Choose from the following options:
- For $60, you get a three-hour cooking class for one (a $125 value).
- For $90, you get a three-hour cooking class for two (a $250 value).
- For $149, you get a three-hour cooking class for four (a $500 value).
Jeanette Warne guides small groups of two–five people in themed adult cooking classes that utilize locally sourced ingredients. Each class is influenced by Warne’s upbringing in Sierra Leone, where the food culture emphasizes local, artisanal ingredients shared by neighbors. Topics range from how-to classes, where budding chefs learn such fundamentals as how to cook with wine, how to prepare classic French dishes, or how to tell the difference between a baguette and a French baseball bat, to world-cuisine sessions, which introduce students to flavors from across the globe. The lineup also includes specializations such as pastry-chef techniques and recipes for specific dietary needs, and each culinary course yields 3–4 sumptuous dishes. Jeanette Warne Pastries supplies all aprons for use during classes, which can help to keep hands clean and to protect treasured fanny packs. As evidenced by its local sourcing techniques, the company maintains environmentalist practices, such as buying biodegradable flatware and minimizing the use of paper.
The Fine Print
Promotional value expires Aug 15, 2012. Amount paid never expires. Limit 1 per person, may buy 5 additional as gifts. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Jeanette Warne Catering
Influenced by her upbringing in Sierra Leone—where the food culture emphasizes local, artisanal ingredients shared by neighbors—Jeanette Warne guides small groups of adults, teens, and kids in themed cooking classes geared toward age group. In how to-style classes, budding chefs learn such fundamentals as how to cook with wine, how to prepare classic French dishes, or how to tell the difference between a baguette and a baseball bat. The class lineup also covers specializations, such as pastry-chef techniques and cooking for specific dietary needs. Courses typically yield 3–4 dishes.
Warne also lends her expertise to party planners by catering international-themed feasts that feature passed hors d'oeuvres, Mediterranean dinners, and eclectic four-course buffets. The company maintains environmentalist practices, not only through sourcing ingredients locally, but also by buying biodegradable flatware and minimizing the use of single-use paper airplanes that carry food to diners' plates.