Special Events
A full schedule of culinary experiences with Aubergine
Food for Thought │ Sweet & Savory Classes│ Terroir Dinner Series
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May 7, 2013
Food for Thought featuring
Asparagus
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
May 8: Sauce Odyssey 3 - Shellfish
Preparing sauce for lobster. Skills covered include: using different thickening Agents, preparing emulsions, balancing flavors and cooking Shellfish
May 15: Pate Sucree (Tart Dough)
A sweet crumbly dough that gives tarts a sturdy, tender base. Learn how to line and fill tart shells, blind baking and popular tart fillings.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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May 12, 2013
Mother's Day Brunch, 11 am - 2 pm
Executive Chef Justin Cogley creates a wonderful way to celebrate Mother’s Day combining the variety of a buffet with the pleasures of table service. To conclude the meal, Executive Pastry Chef Ron Mendoza will prepare an exquisite selection of desserts and pastries ensuring Mom is pampered and indulged this Mother’s Day.
Adults $75*, Children 12 & Under $32*
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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May 21, 2013
Terroir featuring Thailand
Featuring dinners inspired by travel and its local cuisine.
Featuring Prawns, Som Tum, Pad Thai
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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June 4, 2013
Food for Thought featuring
Brewed & Distilled
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
June 12: Beer, Beef, and Barrel Aged Bourbon
Bridging the gap between pubs and gastronomy, come prepare this sophisticated, upscale pub fare. Skills covered include: preparing a warm vinaigrette, poaching eggs, selecting, cleaning and steaming mussels, cooking steak, hot-emulsion sauces and caramelizing onions.
June 19: Bread Pudding for Home
Use something old to make something new. This popular dessert can be done in many variations and flavors.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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June 18, 2013
Terroir featuring Reflections on Cuisine
Featuring dinners inspired by travel and its local cuisine.
Featuring Four Iconic Dishes Of Chefs Keller, Garcia, Achatz & Redzepi
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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July 2, 2013
Food for Thought featuring
Corn
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
July 10: Monterey Bay Abalone
Using this amazing local ingredient harvested from our 55 gallon tank. Learn about the life cycle and sustainability as well how to prepare them 3 different ways: raw, whole roasted and sautéed.
July 17: Strawberries
A spontaneous dessert journey of this delicious seasonal fruit.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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July 16, 2013
Terroir featuring New England Lobster Bake
Featuring dinners inspired by travel and its local cuisine.
Featuring Lobster!
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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August 6, 2013
Food for Thought featuring
Spices
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
August 7: Vegetarian “The Easy Way”
Explore a whole new look on how to prepare a 3 course dinner using products from around the world, uncommon spices and roots to make the ingredients pop.
August 21: Macarons
Basics of the French sweet meringue-based confectionery commonly filled with ganache or buttercream.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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August 20, 2013
Terroir featuring Vietnamese
Featuring dinners inspired by travel and its local cuisine.
Featuring Banana Blossom, Lychee, Rock Shrimp
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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September 3, 2013
Food for Thought featuring
Tomatoes
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
September 11: Autumn Soups and Stews
Take the chill out of the air with these hearty recipes of mushroom beef barley soup and sika venison stew. Skills covered include: cooking barley and lentils and other grains and breaking down venison shoulder.
September 18: Pound Cakes
Learn how to make these traditional cakes perfectly in lemon and gingerbread flavors.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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September 17, 2013
Terroir featuring French Bistro
Featuring dinners inspired by travel and its local cuisine.
Featuring Duck Confit, Bone Marrow, Brandade
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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October 1, 2013
Food for Thought featuring
Potatoes
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
October 9: Farm to Table
Support local and sustainable agriculture by cooking what's available locally. Skills covered include: working with fall Ingredients, using and cleaning local duck and pan roasting.
October 16: Halloween Treats
Make a splash at your next Halloween party with these fun spooky treats: meringue bones, wolfman fingers, and truffle spiders.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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October 15, 2013
Terroir featuring Gastro Pub
Featuring dinners inspired by travel and its local cuisine.
Featuring Barrel Aged Bourbon, Shortribs, Scotch Fried Egg
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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November 5, 2013
Food for Thought featuring
Wild Mushrooms
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
November 6 - Thanksgiving Crash Course
We will be covering timing, tricks, and classic recipes to ensure your success from your first time cooking Thanksgiving to your twentieth. You will leave this class with tested recipes, shopping lists, and a few surprises.
November 13: Thanksgiving Pies
Learn how to make fall favorite pies for your Thanksgiving table including pumpkin and more.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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November 12, 2013
Terroir featuring Big Sur Coast
Featuring dinners inspired by travel and its local cuisine.
Featuring Fish, Shellfish, Coastal Plants And Herbs
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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December 3, 2013
Food for Thought featuring
Pickled, Preserved & Fermented
Featuring a different seasonal ingredient or preparation method each month.
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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Sweet & Savory Classes
December 11- Holiday Canapés and Cocktails
Learn how to craft cocktails using fruit purees and emulsions. The class will also learn about three “restaurant secret” canapés that will make a statement at your next holiday party.
December 18: Apples
Learn the many uses of this versatile seasonal fruit. The class will cover apple tarts, apple butter and apple cider.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.
*Plus service fee and tax. Beverages not included |
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December 17, 2013
Terroir featuring The Hunting Camp
Featuring dinners inspired by travel and its local cuisine.
Featuring Whisky, Cowboy Steak, S’mores
$85* per person, four-course dinner including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
Special Events at Cantinetta Luca
Visit our Sister Restaurant Cantinetta Luca to learn more about their exciting schedule of cooking classes centered on the secrets of making great pizza and pasta and other special events.
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