Our pasta class showcases how easily you can make fresh pasta by hand with real ingredients. We take you through the techniques of creating, laminating and cutting the fresh dough into the desired shapes and how to prepare filled pastas such as tortellini and ravioli. Guests will also learn how to pair appropriate sauce and vegetable garnishes with their fresh pasta.
Tagliatelle
Ingredients: Fresh pasta dough, asparagus, mushroom, butter, parmesan cheese
Skills Learned:
Pappardelle
Ingredients: Fresh pasta dough, beef bolognese, basil & Grana Padano cheese
Skills Learned:
Tajarin Aglio e Olio
Ingredients: Fresh pasta dough, garlic, chilli, white wine, shrimp
Skills Learned:
Spinach & Ricotta Tortellini
Ingredients: Fresh pasta dough, ricotta cheese & spinach
Skills Learned:
Ravioli
Ingredients: Fresh pasta dough, shiitake mushrooms & Parmesan cheese
Skills Learned:
*Menu includes salad and fresh bread*
In this class we delve into the bold and unique flavors of the Middle East. From quick appetizers and fresh salads to hearty meat dishes and rich sauces, we’ll showcase the diversity of ingredients such as lamb, chickpeas, sumac, citrus and an abundance of fresh herbs.
Hummus
Ingredients: Chickpeas, tahini, garlic, lemon & pita
Skills Learned:
or
Fattoush Salad
Ingredients: Romaine lettuce, peppers, parsley, mint, sumac & pita chips
Skills Learned:
Main Course Options
Beef Kofta with Basmati Rice & Red Harissa
Ingredients: Ground Beef, Herbs, Garlic, Onions, Red Peppers
Skills Learned:
Or
Chicken Shish Taouk with roasted potatoes & toum (white ailoi)
Ingredients: Marinated chicken, yogurt, paprika, za’atar, potatoes, garlic, lemon, olive oil
Skills Learned:
In this class you will learn the intricacies of some Asian culinary classics. We will explore new ingredients and the techniques required to work with them. In doing so, you will also learn how to make fillings, how to form dumplings and rolls as well as preparing the different sauces that pair with the food. Finishing the class with a better understanding of Asian cuisine.
Pork & Shrimp Siu Mai
Ingredients: Ground pork, chopped shrimp, ginger, soy & wonton
Vegetable Siu Mai
Ingredients: Shiitake mushroom, cabbage, carrot, ginger, soy & wonton
Pork Gyoza with Black Vinegar & Ginger Dipping Sauce
Ingredients: Ground pork, scallion, cabbage & ginger
Vegetable Gyoza
Ingredients: Shiitake mushroom, button mushroom, cabbage & carrot
Skills Learned:
Roll Options
Duck Spring Rolls with hoisin sauce
Ingredients: Roasted duck, cabbage, shiitake mushrooms & rice noodles
Vegetarian Spring Rolls with sweet chilli sauce
Ingredients: Shitake mushroom, cabbage, carrot, rice noodles & ginger
Rice Paper Rolls with Nuoc Cham (Vietnamese sweet chilli sauce)
Ingredients: Shrimp, rice noodles, herbs, lettuce
Vegetarian Rice Paper Rolls with spiced peanut sauce
Ingredients: Bell pepper, carrot, radish, mango, cabbage, snow peas, scallion & avocado
Sushi
variety of fillings and toppings
Skills Learned:
In this class we explore high grade ingredients and pair them with easy recipes to indulge the senses. This class will give you the knowledge and confidence to prepare a nice meal in a simple way for the one who means most to you. (Additional wine pairing optional).
Seared Scollops with Cauliflower Puree & Bacon
Ingredients: Scallops, garlic, cauliflower, bacon, preserved lemon, celery, cream, butter & olive oil
Skills Learned:
Or
Local Red Snapper Ceviche with Agua Chile
Ingredients: Red snapper, lime, avocado, cucumber, red onion, cilantro, jalapeño
Skills Learned:
Main Options
Pan Roasted Striploin Steak with Asiago Braised Spinach, Whipped Potatoes & Bordelaise Sauce
Ingredients: NY Striploin steak, asiago cheese, spinach, potatoes, beef stock reduction, red wine, butter
Skills Learned:
Or
Roasted Grouper with Potato Confit, Tomato Jam & Gremolata
Ingredients: Grouper, potatoes, tomatoes, parsley, citrus, serrano chile
Skills Learned:
The purpose of this class is to show how to make healthy and nourishing food taste great. Vegetables don’t have to be boring, they can be exciting and adventurous. This meal will show you how to add flavor and texture to your food.
Lentil Salad
Ingredients: Lentils, roasted carrots, red onion, garlic, farro, herbs, arugula, raddichio
Skills Learned:
or
Corn Chowder Soup
Ingredients: Zucchini Pappardelle, Potato, Parsley, Shiitake Mushroom, Chick Peas
Skills Learned:
Main Options
Roasted Ocean Trout with Wild Rice Pilaf, Roasted Beets & Romesco
Ingredients: Trout, wild rice, golden beets, hazelnuts, red peppers
Skills Learned:
or
Summer Paella
Ingredients: Short grain rice, reppers, tomato, artichoke, zucchini, peas, mushrooms
Skills Learned:
Through our vegan cooking class guests will learn how make a vegan friendly meal that they can cook for themselves at home or while entertaining a group of friends. They will also gain knowledge on preparing vegetables, cooking them to their maximum flavour potential and pairing them with other ingredients.
Heart of Palm Ceviche
Ingredients: Fried plantain, avocado, cilantro, cucumber & red onion
Skills Learned:
or
Beet Salad
Ingredients: Red onion, peppers, parsley, capers, red wine vinegar, walnut, vegan cheese
Skills Learned:
Main Options
Mushroom Stroganoff
Ingredients: Shiitake, portobello & button mushroom, spinach, peas, farfale pasta, cashew “sour cream” & pickles
Skills Learned:
or
Spicy Vegan Bowl
Ingredients: Sweet potato, black beans, cabbage, chipotle pepper, avocado & farro
Skills Learned:
Tel: +1 (345) 3262536
reservations@primegroup.ky
Caribbean Plaza, 868 West Bay Rd,
Grand Cayman KY1-1009,
Cayman Islands
Copyright 2024 – Prime Group Ltd – All rights reserved.
