Menu : Chili-Herb Jumbo Shrimp, Roasted Fennel Squid Ink Risotto with Cabreas Chili Blistered Grape Tomatoes, Capers and Garlic Celebrate the season with a dish as striking as it is sumptuous. Our Chili-Herb Jumbo Shrimp are gently roasted and layered with aromatic spice, resting atop a bed of squid ink risotto—deep, velvety, and infused with caramelized fennel . Finished with a cascade of Cabreás chili–blistered grape tomatoes and Capers , each burst adds a touch of spectral sweetness and smoky depth. This dish is a study in contrast: bold yet balanced, seasonal yet timeless, dramatic yet refined. Crafted for our Halloween edition cooking class, this plate invites guests to explore the darker side of flavor—where technique meets enchantment, and every bite is a quiet thrill. * If squid Ink is not your thing we can Also Sub in Saffron Risotto*

In this class, you'll learn essential techniques and recipes that you can recreate at home. Our experienced chef will guide you through each step, sharing professional tips and tricks along the way.

What You'll Learn

• Essential techniques for preparing and cooking the dishes
• How to select the best ingredients
• Plating and presentation skills
• Tips for adapting recipes to your preferences

What's Included

• All ingredients and equipment
• Hands-on instruction from a professional chef
• Recipe cards to take home
• A delicious meal to enjoy at the end of class

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