Apple Souffle Salad

De Choclo With Corn

Join us for our incredible evening workshop and enjoy themed cocktails. Discover how to prepare these enhanced holiday drinks.

Holiday Cocktails

Let us do the cooking for you so you can enjoy a delicious dinner with friends and family.

Thanksgiving Dinner

Cosmopolitan

Margarita

Layers of filo pastry filled with nuts and honey.

Baklava

Marinated beef or chicken wrapped in pita with garlic sauce.

Shawarma

Deep-fried chickpea balls served with tahini sauce.

Falafel

Chickpeas blended with tahini, garlic, and lemon juice.

Hummus

Frozen Pina Colada

Blue Lagoon

Cranberry Mule

Mango Margarita

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Chocolate Lava Cake

Pasta tossed with seasonal vegetables in a light sauce.

Pasta Primavera

Fresh salmon grilled to perfection with a side of vegetables.

Grilled Salmon

Stuffed Mushrooms

Toasted bread topped with tomatoes, basil, and olive oil.

Bruschetta

Tropical cocktail made with rum, coconut cream, and pineapple juice.

Pina Colada

Refreshing cocktail with rum, mint, lime, and soda.

Mojito

A classic Cuban cocktail with rum, mint, and lime.

Havana

Eggnog White Russian

Pour the souffle dressing over the salad base and gently fold to combine everything evenly. Sprinkle the chopped fresh parsley on top for garnish.

Combine Salad and Dressing

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

Chill and Serve

Fresh parsley, chopped

If using fresh corn, carefully remove the kernels from the cob using a sharp knife. You should have about 4 cups of corn kernels.

Prepare the Corn

Preheat the Oven

In a large mixing bowl, combine the fresh corn kernels, milk, and melted butter. Mix well.

Combine Wet Ingredients

Beat the eggs lightly and then add them to the corn mixture. Stir until fully combined.

Add Eggs

In a separate bowl, whisk together the cornmeal, baking powder, salt, and ground black pepper.

Mix Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.

Combine Mixtures

Grease a baking dish with butter or cooking spray. Pour the corn batter into the baking dish and spread it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Bake

Once baked, let it cool for about 10 minutes. Cut into squares and serve warm. Garnish with chopped parsley, sliced avocado, and optional sour cream or chili flakes if desired.

Cool and Serve

Fresh corn kernels

Milk

Butter

Cheese (preferably Queso Fresco or Cotija)

Cornmeal

Eggs

Baking powder

Salt

Ground black pepper

Fresh parsley (chopped, for garnish)

Sour cream

Avocado (sliced)

Chili flakes

In a large pitcher, combine the vodka, cranberry juice, orange liqueur, and lemon juice. Stir well until all ingredients are thoroughly mixed.

Mix the Cocktail Base

Cover the pitcher with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to chill.

Chill the Cocktail

Fill each glass with ice cubes, leaving enough space for the cocktail mixture.

Prepare Glasses

After chilling, pour the cocktail mixture evenly into the prepared glasses, filling them about 2/3 full.

Pour the Cocktail

Top each glass with sparkling water or club soda to add fizz and lightness.

Add Sparkling Component

Garnish each drink with a few fresh cranberries, a lemon slice, and a sprig of mint for a festive touch.

Garnish

Vodka

Cranberry juice

Orange liqueur (e.g., Cointreau or Triple Sec)

Lemon juice

Fresh cranberries

Lemon slices

Mint leaves

Sparkling water or club soda

Preheat your oven to 325°F (165°C). Pat the turkey dry with paper towels and place it in a roasting pan.

Prepare the Turkey

In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the turkey, including under the skin.

Season the Turkey

Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C). Baste the turkey every 30 minutes with the pan juices.

Roast the Turkey

Trim the ends of the green beans and blanch them in boiling water for 3-4 minutes. Drain and immediately transfer to an ice bath to stop cooking. Sauté with sliced almonds in a pan over medium heat until warmed through.

Prepare Green Beans

Boil the peeled and chopped potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk and cream cheese, then mash until smooth. Season with salt and pepper to taste.

Make Mashed Potatoes

In a small saucepan, heat the prepared gravy over low heat until warmed through.

Heat Gravy

Slice the pumpkin pie and serve each slice topped with a generous dollop of whipped cream.

Serve Pumpkin Pie

Whole turkey

Garlic ( minced)

Fresh rosemary (chopped)

Fresh thyme (chopped)

Black pepper

Fresh green beans

Almonds (sliced)

Mashed potatoes

Cream cheese

Gravy (prepared)

Pumpkin pie

Whipped cream

Place a martini glass in the freezer to chill while you prepare the cocktail.

Chill Glass

In a cocktail shaker, combine the vodka, triple sec, cranberry juice, and fresh lime juice.

Combine Ingredients

Fill the shaker with ice cubes, covering the liquid ingredients.

Add Ice

Secure the shaker lid and shake vigorously for about 15 seconds until well chilled.

Shake Well

Remove the martini glass from the freezer, strain the cocktail mixture into the glass.

Strain and Serve

Garnish the cocktail with a lime wedge on the rim and an orange peel twist for added aroma.

Add Garnish

Triple Sec

Cranberry Juice

Fresh Lime Juice

Ice Cubes

Lime Wedge

Orange Peel

Take a lime wedge and run it around the rim of a chilled cocktail glass. Dip the rim into a plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of fresh lime juice, and 1 oz of triple sec. Add 1 cup of ice cubes to the shaker.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Strain the mixture into the prepared glass. Optionally, you can serve it on the rocks by pouring it over fresh ice.

Garnish your margarita with a lime wedge on the rim of the glass.

Tequila

Lime juice

Triple sec

Ice cubes

Lime wedge

In a bowl, combine the chopped walnuts, chopped almonds, ground cinnamon, and granulated sugar. Mix well and set aside.

Prepare the Nut Filling

Melt the unsalted butter in a saucepan over low heat. Make sure not to brown it.

Melt the Butter

On a clean surface, lay out one sheet of filo pastry. Brush it lightly with melted butter. Repeat this process, layering and buttering about 8 sheets for the base.

Layer the Filo Pastry

Evenly spread a layer of the nut filling over the buttered filo pastry.

Add the Nut Filling

Add 4 more buttered filo sheets, followed by another layer of nut filling. Repeat this process until all the filling is used up, finishing with 8 buttered filo layers on top.

Continue Layering

Using a sharp knife, cut the baklava into diamond or square shapes, cutting through all layers.

Score the Baklava

Place the baklava in the preheated oven and bake for about 45 minutes or until golden and crisp.

Bake the Baklava

While the baklava is baking, prepare the honey syrup. In a saucepan, combine water, granulated sugar, and honey. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes. Stir in the vanilla extract and remove from heat.

Prepare the Honey Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the hot honey syrup evenly over the hot baklava. Let it soak for at least 4 hours, or overnight for best results.

Soak the Baklava

Filo pastry sheets

Unsalted butter

Chopped walnuts

Chopped almonds

Ground cinnamon

Granulated sugar

Water

Honey

Vanilla extract

In a large bowl, combine minced garlic cloves, ground cumin, paprika, turmeric, coriander, olive oil, lemon juice, salt, and black pepper. Mix well.

Prepare the Marinade

Add the beef or chicken to the marinade, ensuring the meat is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best flavor.

Marinate the Meat

In a small bowl, combine minced garlic cloves, mayonnaise, lemon juice, and salt. Mix until smooth and well combined.

Make the Garlic Sauce

Preheat a grill or skillet over medium-high heat. Remove the marinated meat from the refrigerator and cook until fully cooked through (about 6-8 minutes per side for chicken, 10-12 minutes for beef). Let it rest for a few minutes before slicing.

Cook the Meat

Warm the pita bread briefly on the grill or in a skillet. Slice the cooked meat into thin strips.

Prepare the Wrap

On each pita, layer sliced meat, fresh vegetables, and drizzle with garlic sauce. Wrap the pita around the fillings and serve immediately.

Assemble the Shawarma

beef or chicken

garlic cloves

ground cumin

ground paprika

ground turmeric

ground coriander

olive oil

lemon juice

salt

black pepper

mayonnaise

pita bread

fresh vegetables (lettuce, tomatoes, cucumbers)

Place dried chickpeas in a bowl and cover them with water. Soak for at least 8 hours or overnight.