Tasting new, exotic flavors can be scary at first but also quite memorable, just like a dream in which the wolf that's chasing you turns out to represent your own untapped career potential. Face your hunger with this Groupon.
Choose from Six Options
- $25 for the Old Spanish Cuisine class on Tuesday, April 23 (a $50 value)
- $25 for the Cooking 101 class on Tuesday, May 28 (a $50 value)
- $25 for the Wild Decorations and Plating class on Tuesday, June 25 (a $50 value)
- $25 for the Spanish Wines and Sangria mixology class on Tuesday, April 16 (a $50 value)
- $25 for the Gin Classics mixology class on Tuesday, May 21 (a $50 value)
- $25 for the Daiquiris and Punches mixology class on Tuesday, June 18 (a $50 value)
All classes, which run from 6:30 to 8:30 p.m. on their respective dates, are designed to be fun, educational, and completely hands-on. Chef Jason Febres leads the cooking classes, and members of Taste & See's acclaimed drink team lead the mixology classes.
Taste & See
Though servers at Taste & See parade saffron-infused paella, lump-crab-loaded mac ‘n’ cheese, and expertly blended cocktails through the dining room, customers have more to stare at than the food and drinks. While sipping Sangria or an herbal gin concoction, patrons fix their eyes on Venezuelan-born chef Jason Febres, who tosses together ingredients in his kitchen located at the center of the dining room. A performance venue as much as it is a restaurant, Taste & See's unique space lets patrons witness the cooking process from start to finish. Some visitors snag the front-row seats along the kitchen's sleek granite countertops, which wrap around the stoves and griddles, but those further back can watch Chef Jason demonstrate techniques such as meat preparation and plating on a 110-inch projection screen. To keep the experience interactive, he also leaves his station to visit diners individually, as well as shares his insights with the whole dining room through a microphone or carefully rolled cone of salami.
As he chats, Chef Jason reveals the inspiration behind his constantly changing menus, which blend an array of global flavors, such as those of the Middle East and Argentina, Peru and the American South, or Hawaii and Japan. He and partner Steven Bacci draw from their years of global travel and different ethnic backgrounds to concoct their eclectic fare. They draw further inspiration from their daily shopping trips for ingredients at local farmers' markets, and by scheduling surprise raids on their friends' refrigerators or Fort Knox's stockpile of fancy cheese. This international inspiration is also reflected in the Latin, Middle Eastern, and Italian music that mingles with the sounds of sizzling food in the dining room.