The intimate Lavender Inn is the setting for the innovative Ojai Culinary School. The cooking school offers a wide variety of hands-on and demonstration cooking classes ranging from visiting chefs to local artisanal cooks. The emphasis on the cooking classes is to develop technique and expertise along with a sense of ease in the kitchen.
PRIVATE COOKING CLASSES: Let us cook up a celebration for you – whether it’s a birthday, a bridal shower, or just a group getting together. We can tailor your class to your group’s cooking skill level and type of desired menu. Chefs will work side by side with your group to create a memorable meal.
TEAM BUILDING CLASSES: The Ojai Culinary School is the perfect place to host your corporate team building class offered in three different formats. First, our Italian Instructor Clarissa Fishman (and Innkeeper) offers an interactive approach where employees get to know each other in an environment that is ideal for building strong relations in a fun, hands-on way while eating delicious food. You have a choice of Italian or California/Italian Fusion classes. The second option is a Pizza Making/Interactive class with Chef Randy Graham. This class has proven to be fun yet bonding while creating your own pizzas (gluten-free as well). The third format of our Team Building classes is similar to the TV Show “Chopped” where two teams compete to create the best recipe/food items with a preplanned set of ingredients. “Contestants” work together to plan and execute a dish to win a ‘prize’. Call Beth at 805-646-6635 for more information!
OM COOKING Sunday, February 18 @ 1:00 with Chef April Tucker Bring balance to your relationship with food through centuries-old Indian Ayurvedic methods. Ayurveda is a lifestyle of conscious awareness of our natural constitutions (doshas) – who we are and meant to be from birth. Much of our ailments stem from imbalance, especially from our essential food sources – we tend to consume the wrong types of foods that are not beneficial to our body types, leading to disease and radical mood swings.
Join this edible journey in understanding your dosha and begin to heal yourself from the inside out – it’s easier than you think! April is also an experienced yoga instructor, earning a Master of Arts degree in Yoga Studies and has studied yoga and Ayurvedic methhods in India. She has been a chef for over 30 years and has selected a balanced menu with some modifications to be suitable for all doshas.
Menu: Kitchari – rice, lentils, vegetables, spices; Winter Vegetable Soup – vegetables, coconut milk, spices; Chipatis – whole wheat flat bread; Health Energy “Ojas Balls” – reconstituted dried fruit and nut balls; Chai – traditional spiced Indian black tea with milk.
ARGENTINE COMFORT FOOD, Sunday March 4th @ 1:00 with Vanessa. Join us for a scrumptious traditional Argentine meal with Vanessa. Vanessa has demonstrated her finesse at cooking as an innkeeper at Lavender Inn for nine years, but she has a particular flair for Argentine food, having grown up in Argentina. She will share her tips and techniques in the kitchen. Perfect for just the family or a small gathering.
MENU: Traditional and vegetarian argentine Pascualina ( savory pies )
Dulce de batata with cheese ( sweet potato jam )
Handmade Mate Pastries and crackers with spiced Mate tea
Sangria with seasonal fruit
SLOW COOKER CLASS, Sunday March 18th @ 1:00 with Chef Randy Graham. Slow Cooking: Delicious & Nutritious class Sunday, March 18, 2018 @1:00 p.m. with author and private chef Randy Graham. Randy says, “Let’s start the new year off with a slow bang! A slow cooker bang, that is.”
In this class you will learn how to creatively use your slow cooker. You will learn to make and to taste slow cooking recipes from his new book, Ojai Valley Slow Cooker Cookbook, and take home a signed, complimentary copy as part of the $75 class fee. Class participation is limited to 10 individuals. MENU: Spinach, Bean, and Sausage Soup; Chik’n Tikka Masala; and Dulce de Leche.
SIMPLE WINE COUNTRY COOKING Sunday TBD @ 1:00 with Chef Robin Goldstein author of “A Taste of Santa Barbara”, “A Taste of Ojai” and “Simply Delicious Wine Country Recipes”. Need a break and feel like getting inspired? Chef Robin will work her culinary magic combining unique flavors with seasonal local ingredients and will give you tips on cooking with wines. Because of her culinary and plate styling artistry, she is a popular caterer and private chef. Chef Robin is a graduate of the Culinary Institute of America in NY.
MENU: Crab Beignets, Blue Cheese and Pear-Stuffed Pork Tenderloin, Roasted Cauliflower with Warm Bacon Dressing, Mulled Red Wine Ice Cream