Spring Culinary Classes

Spring has sprung!  Join us for our exciting upcoming classes…

Suzanne square

Spring is Blossoming at the Farmers’ Market with Suzanne Landry, The Fresh Food Chef

Sunday, May 4 @ 12pm

This Seasonal Farmers’ Market Tour and Cooking Class,Spring is Blossoming into seasonal fresh fruits and vegetables at the Farmer’s Market, will prove to be super fresh!  Come and see what gifts of nature we have with Suzanne Landry, the Fresh Food Chef and Author of the Passionate Vegetable and Fresh Food Matters.Tour begins at noon for one hour followed by a cooking class from 1-3:30.  You will try some new and unusual herbs, fruits and vegetables and experiment in new ways with familiar ones.  Appetizer, Entree, Salad and a Farmer’s Market fruit based dessert will be prepared for your eating pleasure. Dishes will be seasonal and prepared simply so that you can enjoy the best flavors that the season has to offer. 

 The Menu includes:  Creamy Celery Root, Garden Peas and Mint Soup, Farmer’s Market Fritters, Dandelion Salad with Tahini Dressing, Bean Salad with Tomatoes and Fresh Herbs, Blood Orange Walnut Cake.

This Class is limited to 10 participants. $65 per person.  

MacaroonsA Sweet & Savory Baking Class with Pastry Chef Daniel MooneySunday, May 18 @ 1pm 

“A recipe has no soul until you give it soul”, according to Chef Daniel Mooney.  Not only will Chef be teaching you how to bake Sweet & Savory goodies, but he will show you how to make it perfect when you do it with passion.  Chef Mooney has been cooking from a young age and has made it his career, but the trick to his success, as he puts it, is a “passion for life”.  You won’t want to miss this very hands on class!

The Menu includes:  Macaroons and a Variety of flatbreads

This Class is limited to 10 participants. $65 per person.  

chef marcus

The Tao of Cooking with Chef Marcus Hollingsworth

Sunday, June 8 @ 1pm

Cooking is taste.  Cooking is sound.  It is touch, smell, sight and Balance.  From the moment of the spark of intention to cleaning up after a meal, cooking is about balance, focused intention and deeply meditative focus.

Come join award-winning Chef Marcus Hollingsworth on a journey through the process of imagining, planning and creating a deeply nourishing meal and how to exist within the kitchen and cooking process in such a way as to add balance and meaning to everything you approach in the kitchen, by using all your senses.

The Menu includes: Chilled peach and heirloom tomato soup, Poached cabbage leaves stuffed with Moroccan quinoa and coconut curry sauce, Farmers Market fresh greens salad with seasonal seeds, berries and an Ojai wild honey cayenne vinaigrette, Wild berry tofu sorbet 

This class is limited to 10 participants. $65 per person


Cooking with Lavender with Private Chef Robin

Sunday, June 29 @ 12pm

As last years Lavender Festival Class was such a hit, Private Chef Robin will once again teach this very unique class.  Chef Robin will bring her Mediterranean travel experiences and over 30 years of experience to the plate!
You’ll enjoy how she demonstrates how easy it is to make seemingly complicated foods.  All of the ingredients will be organic, locally sourced (when possible) and sustainably raised.

The Menu includes: Lavender Lamb Kebobs With Rosemary-Lavender Salsa Verde, Asparagus With Lavender Lemon Sea Salt, Green Basmati Rice Salad with Fresh Herb’s and Lavender, Summer Garden Lovers Salad With Tangy Tomato-Lavender Infused Dressing, Lavender Fig Panna Cotta ** you’ll also be making your own sea salt and taking a jar home!

This class is limited to 10 participants. $75 per person


For more information and reservations call the Lavender Inn at 805-646-6635.