Corporate Cooking Class Parties
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Gourmet French Cuisine in a social and fun atmosphere
You will be welcomed to La Lavande, the Provençal-style home of Patrice & Karen Gros in Eureka Springs, Arkansas to experience a Corporate Cooking Party, a celebratory gathering to prepare and enjoy a multi-course meal together.
French Culinary Instructor, Karen Gros will share her passion for gastronomy, and provide you with culinary techniques, as well as copies of the recipes.
Groups of up to 10 participants may be accommodated for a Corporate Cooking Party.
Everyone will play an active role Together we will cook, present and
dine on an appetizer, entrée, and dessert…
Your apron awaits you!
Class size limited to 10. Recipes provided.
Everyone will have an opportunity for “hands-on” cooking, as well as to experience the detail of each dish, and understand how the entire meal is prepped, cooked, presented and served.
When all is ready, relax together and enjoy the wonderful meal
with a glass of well-matched wine
Together, we prepare a 3-course meal from start to finish; we then present & serve the meal. You will then savor the creations during a sit-down full-portion luncheon complete with a glass of wine chosen to specifically complement the meal; conclude in the French style with a cup of coffee and square of dark chocolate served after dessert. Everyone then pitches in for a quick clean-up.
Event duration is
4 hours, 10:00am – 2:00pm
Benefits
The Corporate Cooking Party makes original holiday office parties, as well as unique celebrations for employee birthdays or a unique way to say thank you; or anytime you have a special occasion to celebrate.
Cooking events bring people together The Corporate Cooking Party is also perfect for
~ Celebrating achievements
~ Gift-giving
~ Networking
~ Entertaining
~ Client appreciation
~ Employee recruitment
An intimate time of food and fun.
Below are sample menus by season featuring locally grown/raised and/or sustainable foods:
Summer
Cold zucchini and leek soup with fresh chives
OR
Ratatouille Niçoise;
Provençal roast chicken with crispy oven-baked potatoes and slow-roasted tomatoes
OR
Provençal Aïoli ~ vegetable & fish platter with homemade garlic olive oil mayonnaise;
Fresh peach clafoutis
OR
Italian panna cotta with seasonal fruit sauce
Fall
Tomato and red pepper bisque with fresh basil and thyme
OR
Tomato and Camembert tart;
Beef tenderloin w/spinach-Dijon filling wrapped in pastry
OR
Beef Stroganoff with homemade beef stock & homemade crème fraîche;
Flan au caramel
OR
Classic apple tart-Tatin
Winter
Savory winter root vegetable tart
OR
Creamy cauliflower soup with tarragon;
Classic boeuf bourguignon served with steamed potatoes
OR
Traditional cassoulet and homemade duck confit;
Julia Child's chocolate almond cake (reine de saba)
OR
Floating islands in vanilla crème anglaise
Spring
Spring greens soup w/homemade crème fraîche
OR
Savory greens & gruyère tart;
Provençal lamb roast with port wine sauce
OR
Braised lamb shanks in red wine garlic sauce;
Cream puffs with pastry cream, whipped cream and chocolate glaçage
OR
Spinach & pine nut torte à la Niçoise
Price Chart
The prices are based in US dollars starting in July, 2006. Groups smaller than six may participate; however, the minimum charge for a corporate cooking party is $550.
The price is all inclusive, and covers shopping, ingredients, instruction, supervision and assistance, copies of recipes, a 3-course full portion French menu with salad and freshly baked bread, one glass of wine, coffee, as well as use of the facility La Lavande. Description ~ Benefits ~ Sample Menus ~ Price Chart ~ Terms & Conditions ~ Photo Gallery
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Terms & Conditions
- Prices: The prices are based in US dollars starting in July, 2006. The price is all inclusive, and covers shopping, ingredients, instruction, supervision and assistance, copies of recipes, a 3-course full portion French menu with salad and freshly baked bread, one glass of wine, coffee, as well as use of the facility La Lavande.
- Billing conditions: To reserve, 30% of the total bill will be required. The remainder of the bill must be paid the day of the event. The exact number of participants must be confirmed at least one week in advance of the cooking event. The final bill will be based on this number of confirmed participants.
- Making Your Reservation: Reservations for a Corporate Cooking Party must be placed at least two weeks in advance of date of cooking event. In order to best satisfy your needs, it is recommended to reserve at the earliest possible date. Whichever menu you choose, the appetizer, entrée, and dessert will be the same for all guests. In order to maintain high quality and freshness of proposed products, Karen maintains close contacts with local producers and suppliers, and thus reserves the right to modify the menu or certain selections depending upon availability and quality.
- Cancellation Policy: In the event of the cancellation of a Corporate Cooking Party, refund of the deposit will be calculated upon the following conditions:
- Cancellations up to one month before date of cooking event:
100% of deposit will be refunded.
- Cancellations between 2-4 weeks before date of cooking event:
50% of deposit will be refunded.
- Cancellations less than two weeks before date of cooking event:
No refund of deposit.
In event of cancellation on the part of Cuisine Karen due to illness, accident, other personal trauma, or external hazard, you will be given the choice of a 100% refund of your deposit or to reschedule your cooking party.
Description ~ Benefits ~ Sample Menus ~ Price Chart ~ Terms & Conditions ~ Photo Gallery
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Contact Karen to plan your corporate cooking party.
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