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 this Groupon.
Choose from Four Options
- $60 for a cooking class for one adult (a $190 value)
- $115 for a cooking class for two adults (a $380 value)
- $199 for a cooking class for four adults (a $760 value)
- $149 for a two-day cooking camp for one kid or teen (a $300 value)
Adults choose from a range of three-hour, hands-on classes, with themes such as asian curry, basic knife skills, Italian rustics, and pies and tarts. Teens participate in either junior pastry chef or savory chef workshops, where they learn to create french apple galettes or homemade pasta, and kids aged 7–12 craft pie in a jar, cake in a cup, or mac 'n' cheese in a sweatshirt pocket.
The Fine Print
Promotional value expires Nov 14, 2012. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Valid only for option purchased. Must use promotional value in 1 visit. Classes must be used by the same person. 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.