My Chef Party : Step 1, Choose Cuisine

MyChefParty is all about choices! You design your personalized Cooking Class based around the Cuisine that is right for you and you can choose based on your preferences, lifestyle or curiosity to discover a new World Cuisine! Our research shows that other Portland Cooking Classes such as New Seasons, Whole Foods and In Good Taste are more expensive, they set the menu and they decide on the Chef. With MyChefParty Cooking Classes YOU decide! MyChefParty.com offers the most flexible Cooking Classes in Portland.

Amazing Asian

NW Fresh

Classical Creations

Italian

Seasonal Sensations

Voracious Vegan

South of the Border

Seafood Magic

Healthy Choices

View Sample Menus of each Cuisine - These are examples, we have MANY more menu items for you to personalize your Cooking Class!

Amazing Asian

STARTER:
	Miso Soup with fried Jaozi (pot stickers) and Japanese Garlic Chives
INTERMEZZO:
	Sushi Cones (do-it-yourself assembly) and Inarizushi (fried tofu pockets)
MAIN COURSE:
	Sukiyaki - Hot Pot - with thinly sliced beef, tofu, yam noodles, Napa cabbage, fish cake and other vegetables

Cooking Class

NW Fresh

STARTER:
	Fresh strawberry and arugula salad with Oregon hazelnut oil
INTERMEZZO:
	Fresh hand made ravioli with green apples, Northwest pears, cauliflower and sweet gorgonzola in a light, buttery wine sauce
MAIN COURSE:
	Marinated Beef Tenderloins with Carmelized Onion and Mushroom Ragout served with garlic Yukon mash

Cooking Class

Classical Creations

STARTER:
	Grilled polenta with a wild mushroom mix and a creamy Marsala sauce
INTERMEZZO:
	Winter greens with crisp Granny Smith apples and a warm Brie dressing
MAIN COURSE:
	Classic Prime Rib and fresh grated horseradish au jus with a Gratin of Cauliflower and Gruyere cheese with red onion potato cakes

Cooking Class

Italian

STARTER:
	Grilled manilla Clams with Lemon Ginger Butter and Grilled Baguette
INTERMEZZO:
	Butternut pumpkin risotto with parmesan, ribiola cheese and a chocolate stout cheddar cheese sprinkled with fresh thyme, parsley and basil
MAIN COURSE:
	Braised monk fish medallions with plum sauce and a orange beet ratatoulle and a olive mash potato souffle

Cooking Class

Seasonal Sensations

STARTER:
	Smoked Salmon-Dijon Creme Fraiche Canapes
INTERMEZZO:
	A Twist on the Classic Waldorf Salad with Wilted Greens and Egg
MAIN COURSE:
	Turkey and Wild Mushroom Hash Cake served on Wilted Greens with Cranberry Orange Relish, served with a Pumpkin Honey Beer Bread

Cooking Class

Voracious Vegan

STARTER:
	Grilled Ken Artisan Ciabatta bread bruschetta with olive pate, fresh tomatoes, wild mushrooms and baby arugula
INTERMEZZO:
	Crisp apple and roasted turnip soup
MAIN COURSE:
	Fresh Tempeh Piccata in a citrus white wine sauce served with sauted red chard (oil, garlic, shallots and white wine) and polenta fries

Cooking Class

South of the Border

STARTER:
	Individual Indian Fry Bread Stuffed with Smoked Chicken and Black Bean Relish
INTERMEZZO:
	Sante Fe dungeons Crab Cakes with roasted Green Chili Remoulade
MAIN COURSE:
	Southwestern Spice Rubbed Bison Tenderloin served with New Potatoes and a Roasted Garlic Vinaigrette

Cooking Class

Seafood Magic

STARTER:
	Tuna Carpaccio with a wasabi mayo with a grilled mix of roots of celery, fennel, and yellow turnips in a cointreau orange vinaigrette
INTERMEZZO:
	Mussels Puttanesca - fennel, lemongrass roots, garlic, olives, tomatoes in a white wine broth and grilled ciabatta bread
MAIN COURSE:
	Seafood Paella - a symphony of clams, mussels, shrimp, salmon, scallops with a hint of white wine in a bed of saffron rice

Cooking Class

Healthy Choices

STARTER:
	Tomato bites filled with a chiffonade of basil goat cheese and pancetta drizzled with aged balsamic
INTERMEZZO:
	Seared Figs and White Peaches with Balsamic Reduction on a bed of arugula
MAIN COURSE:
	Grilled salmon filet with a ginger garlic glaze with wilted spinach and a white bean relish

Cooking Class