West Springfield의 휴가 임대 시설

Joining me for dinner will include the family dinner vibe. I will teach you how to cook some of my family recipes. We will listen to music! Hold great conversations! And, enjoy wine if you chose to bring. I will provide an assortment of non-alcoholic beverages. I want you to experience some easy to make Puerto Rican dishes. I will teach you how to make and provide you with the recipe to show off to your friends & family. Some of the dishes will include but not excluded too Arroz con Gandules (Yellow Rice with Pigeon Peas), Empanadas with different types of stuffing, tostones or Maduros (Fried Plantains) some times both, with a seasoned protein. These are some of the dishes we will explore but we will not be limited too. You will watch, learn, make, then eat this delicious meal. I am looking forward bring my culture to you and your friends. I can not wait to dine with you. Other things to note Please share any food allergies, food dislikes, religious food requirements. Menus can be made GF, Vegetarian or Vegan. Bring good vibes, great energy, and big appetites. This is my home and by entering you will become FAMILY. You can follow me on social media-@thelbcreation! Order my spice blend & sofrito on Esty.

Don your chef aprons, grab your whisks and lets get baking! In this fun and interactive class, you will learn the fine art to making these mouthwatering morsels that are easy enough to be done in your own kitchen! The classic 'Gerbert' or 'Paris Macaron' is a French meringue-based almond sandwich cookie. Macarons have been produced in the Venetian monasteries since the 8th century during the Renaissance, French queen Catherine de’ Medici’s Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. Chef Michael of Pastry Codex personally guides you as your ambassador into all of the subtle nuances of Making them, from proper development of the the Meringue, the development of the Macaronage mixture, demonstrating a folding technique, how to pipe them, differences of Silpat vs. parchment paper, explanations of color types gels vs. powders drying techniques and proprietary baking techniques to preserve color integrity. Several flavors and types of fillings are available, seasonal themes. a genuine French buttercream is demonstrated, addition to ganaches, and flexi gels. This has become an amazingly popular class! It comes with a 100% success rate guarantee, in other words if for whatever reason your Macarons do not come out correctly, you get a full refund with no questions asked!

Discover the musical heritage of U Street --aka Black Broadway-- from jazz to hip hop to punk to go go. Walk the streets & back alleys and learn how murals, theatres, music venues, and memorials embrace the history of this amazing neighborhood. Along the way, we'll listen to a diverse playlist that will match up with the murals and venues. Other things to note: This tour ends at the intersection of 13th & U NW, 8 blocks from the starting point. It's precisely 1 mile (1.6 km) of walking. It happens on time, rain or shine.

A class on the Art of French Pastry. ....probably Pastry Codex's most popular class! Enthusiasts will learn basic and advanced techniques on how to make a variety of classic and modern French desserts, including making a Creme Brulee, and layered desserts including building your very own Opera cake ( a sumptuous almond sponge layered cake made with a genuine French Buttercream and a Chocolate Ganache , Madeleines, and a delicate Pistachio Financier cake round out this comprehensive 3 hour class. All classes will be hands on with a demonstration, and allowing students to have their own ingredients and equipment in a follow up modality of this interactive class offering. Patrons finish up by torching their own Brulee, and caramelizing them along with decorating and finishing their very own individual Opera cake glazing it with a mirror Chocolate glaze. As a finishing touch they adorn the Opera with a fleck of edible gold leaf as decor adornment.

Join husband-and-wife duo Leo and Monica for an evening of laughter, fun, and fresh pasta, with recipes rolled straight from Leo’s traditional Florentine roots. You’ll never reach for the store-bought stuff again! We'll start with an intimate group with light refreshments and share some culinary secrets from Leo's hometown of Florence as well as regional plates. Then we'll jump right into the pasta-making portion of our class, where you’ll learn just how easy it is to whip up a perfect pasta dough, roll it out, shape and fill each delicate nibble with a punchy, flavor-packed filling made from scratch. Every class will last about three hours, at the end of which guests will have dinner with the Cecchi's and taste their creations on the spot! Tortellini, ravioli, tagliatelle, spaghetti – after a few hours in Leo and Monica’s kitchen, you’ll be able to tackle any variety and produce a pasta-piece that tastes even better than it looks. Better yet, you can ask ahead of time for a more personalized menu. Can’t handle too much dairy? Prefer one dish over another? No worries, the Cecchi’s are more than happy to work with you. Other things to note Please let us know in advance if you have Food allergies or intolerance.