Ojai Culinary School

ojai-culinary-school-logoThe 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  CLASSES girls-night-inn               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!

Reservations: 805-646-6635


COOKING WITH LAVENDER:  Sunday,  July 1st @ 1:00  with Chef April Tucker.  Light and simple dishes perfect for a casual summer gathering.  Start with a tall glass of refreshing lavender lemonade cocktail or mocktail and lavender-infused soft cheese and crackers.  Students take home a complimentary bundle of lavender to get you cook’n!

MENU: Poulet Au Citron et Lavande (Honey-Lemon Lavender Chicken), Lavender-Peach Quinoa Salad with Goat Cheese, Heirloom Tomatoes with Honey-White Lavender Vinaigrette, Lavender-Blueberry Coconut Milk Ice Cream.   $75


SPEAK COOK EAT: UNDER THE TUSCAN SUN Sunday,  July 15th @ 12:30 with Clarissa Fishman.   Experience a  Tuscan style summertime feast.
We will delight in the fresh, summertime flavors of northern Tuscany and pair our tastings with wines both from California and Italy, all while talking some very simple conversational Italian. The ingrediants are comprised of all the freshest, organic, seasonal produce of summer and delicious Watkins Farm GMO free, grass fed, sustainably raised, hormone-free meats cooked into Italian specialties. We look forward to sharing this experience with you, Arrivederci!    

 MENU: Coming soon. This will be a lighter fare which  people would eat in Italy in the hot summer.                                   $95.00


END OF SUMMER TOMATOES Sunday September 16 @ 1:00 with Chef Robin Goldstein  Nothing tastes better than summer tomatoes fresh from the garden!

 

 MENU:  Andalucian Style Gazpacho, Greek Tomato Rissoles, Charred Tomato Panini, Green Tomato & Green Apple Crumble with Roasted Tomato and Mascarpone Gelato        $75


OJAI ENDLESS SUMMER PICNIC Sunday August 12 @ 1:00 with Chef Randy

 MENU: Eggplant and Roasted Red Pepper Terrine, Flat Bread, Homemade Dill Pickles, Grilled Artichokes with Aioli Dip, No Potato Potato Salad (made with cauliflower instead of potatoes), Fruit Punch (nonalcoholic)
$75


SIMPLE WINE COUNTRY COOKING     Sunday, Sept. 23 @ 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                                            $75


Join us for our Summer  Classes:

 July 1 – COOKING WITH LAVENDER with April

July 15 – SPEAK COOK EAT UNDER THE TUSCAN SUN with Clarissa

July 29 – VEGAN CHEESE with Bianca

Aug. 12 OJAI ENDLESS SUMMER PICNIC with Chef Randy

Sept. 16 -END OF SUMMER TOMATOES with Chef Robin

Sept.23 – SIMPLE WINE COUNTRY COOKING with Chef Robin

 


CALL 805-646-6635 for RESERVATIONS & more information on private or these public classes!