Like learning to juggle, learning to cook requires patience, a distraction-free environment, and the ability to handle multiple eggplants at once. Become the ringmaster of your kitchen with today’s Groupon for a cooking class at Saga Hill Cooking & Events. Choose from the following options:
- For $60, you get a three-hour Intensive Cooking class for one (a $120 value).
- For $90, you get a three-hour Intensive Cooking class for two (a $240 value).
- For $119, you get a three-hour Intensive Cooking class for three (a $360 value).
- For $149, you get a three-hour Intensive Cooking class for four (a $480 value).
Saga Hill owner and instructor Marianne Miller is a critically acclaimed award-winning chef and culinary expert equipped with the gastronomic know-how to get cooks of all levels creating expert edibles. The three-hour Intensive Cooking class takes students through five courses, preparing a multifaceted meal that proceeds from a refreshing liquid amuse-bouche all the way through a rich dessert. Students sharpen their knowledge of plant life by blending watermelon, fresh mint, and cucumber into a tasty elixir. Learners warm up their pans to practice ahi tuna tartare, before moving on to herbs de provence whole-roasted chicken. Poultry, like a wicked witch after a rainstorm, transforms into liquid form in a chicken consommé accompanied by a beautifying bouquet de garni. The class culminates with a sit-down five-course meal, allowing students to sample their culinary handiwork.
Handmade artisan chocolate truffles draw the class to a sweet close. Staff keeps class sizes manageable throughout to avoid brutal fights over who gets to lick out the mixing bowl, and can arrange for gluten-free and vegetarian substitutions upon request at the time of registration.
Saga Hill Cooking & Events
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.