Surf and Turf
Summer Cooking Seminars
Our now famous Outdoor Cooking Classes in the courtyard will resume in mid September. In the mean time we’ve introduced our Summer Cooking Seminars in our market, a nice break from the heat. All of the seminars will include wine pairings, building the platters and, of course, everyone leaves full as always.View our seminar schedule and call 813-874-1090 to sign up. They fill up fast so call today!
Class Hours: 6:00pm-7:30/8pm
Cost: $35.00 per attendee
Classes Include: Lessons, samples of each dish, recipes and soft drinks. You can bring your own beer or wine.
For Reservations: 813-874-1090
Schedule
Tuesday, June 10
(this is a can’t miss)
Theme: Summer Seafood AppetizersSmoked Fish Spread
Shrimp Quesadillas
Beer Battered Halibut
Butterflied Shrimp stuffed with an Andouille Sausage Cream Cheese & Wrapped in Bacon.
Tuesday, June 17
Time: 6:00 pm to 7:30 pm Inside Class
Class Theme: Summertime Entertaining Class will focus on preparation of 6 different appetizers you can make for your next dinner party. ChefDave
Thursday, June 19
6:00 pm to 7:30 pm Inside Class
Class Theme: California wines and Tapas Pairings. We will pair Six wonderful California wines with Six fun Tapas. Chef Dave
Thursday, June 26
6:30 pm to 8:30 pm NEW EVENT
Wine Dinner. We will serve a four course dinner paired with our favorite wines.
Thursday, July 17
(Paul’s Favorite)
Theme: Building Burgers, Hot Dogs & Brats Rueben Bratwurst
Chicago Dogs
Circus Dogs
Stuffed Burgers
The soon to be famous Paul Burger (cheddar cheese, applewood smoked bacon, horseradish and lemon mayonnaise with slow fried onions)
Thursday, July 24
Theme: To Stuff or Not to Stuff (that’s the question)
When and Why to stuff food? Andoulli and Crawfish stuffed Pork Chops
Boursin and Spinach stuffed Chicken
Blue Cheese stuffed Filet
Crab Stuffed fish
Thursday, July 31
Theme: The Art of Roulades Filling & Rolling
Pork Roulades filled with Fontina & Arugala with Lemon Parmesan Pasta
Chicken Parmesan Roulades
German Beef Roulades filled with Bacon, Onion and Pickles
Thursday, August 7
Theme: Perfect Pasta Dishes (my wife’s specialties)
Chicken Marsala with Portobello Mushroom Ravioli
Skillet Lasagna
Rigatoni Rustica
Thursday, August 14
Theme: Sushi
This one really depends on the freshest seafood we can get. Learn how to roll and prepare Sushi like a pro.
Thursday, August 21
Theme: Greek Table Fair
Greek Pasta Salad
Salmon Spanaki, Stuffed with Spinach, leeks, Scallions, Dill, Feta Cheese, Parmigiano Reggiano Cheese…
Pan Fried Conch
Thursday, August 28
Theme: Mom’s Favorites
The Perfect Meatloaf
Making Great Meatballs
Left Over Chicken Pot Pie (a keeper)
Guinness & Pretzel Beef Stew (Dave uses too much Guinness)
Tuesday, June 10
(this is a can’t miss)
Theme: Summer Seafood Appetizers
Tuesday, June 17
Time: 6:00 pm to 7:30 pm Inside Class
Class Theme: Summertime Entertaining Class will focus on preparation of 6 different appetizers you can make for your next dinner party. ChefDave
Thursday, June 19
6:00 pm to 7:30 pm Inside Class
Class Theme: California wines and Tapas Pairings. We will pair Six wonderful California wines with Six fun Tapas. Chef Dave
Thursday, June 26
6:30 pm to 8:30 pm NEW EVENT
Wine Dinner. We will serve a four course dinner paired with our favorite wines.
Thursday, July 17
(Paul’s Favorite)
Theme: Building Burgers, Hot Dogs & Brats
Thursday, July 24
Theme: To Stuff or Not to Stuff (that’s the question)
When and Why to stuff food?
Thursday, July 31
Theme: The Art of Roulades Filling & Rolling
Thursday, August 7
Theme: Perfect Pasta Dishes (my wife’s specialties)
Thursday, August 14
Theme: Sushi
This one really depends on the freshest seafood we can get. Learn how to roll and prepare Sushi like a pro.
Thursday, August 21
Theme: Greek Table Fair
Thursday, August 28
Theme: Mom’s Favorites