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.
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!
RETURN TO ROSARITA BEACH, Sunday, October 14th @ 1:00 with Chef Sandy Smith. The Poblano/Ancho Chile – Salsas and Sauces
For those that have followed the Ventura County food scene over the years, Ventura’s Rosarito Beach Café is fondly remembered as one of the greatest restaurants to have graced our region. Featured on the Food Network and in Bon Appetite, Chef/Owner Sandy Smith set a standard for food quality and innovation for Mexican cuisine unsurpassed to this day.
On October 14th, Sandy will share some of his favorite recipes using the Poblano chile in both its fresh and dried (Ancho) form, fashioning green and red chile sauces and salsas that can be used to prepare an array of appetizers, main, and side dishes – from Molés to Chilaquiles.
- Chorizo stuffed Poblano Rellenos with Poblano and Tomatillo Coulis
- Roasted Corn and Poblano Enchiladas with Ancho “roja” Sauce
- Seared Sea Bass with Roasted Garlic Poblano Creama
- Rosarito Rice
ITALY IN THE FALL, Sunday, October 21st @ 1:00 with Clarissa Fishman. In this class you will learn how to make a classic Tuscan style meal that you would typically eat in Italy in the fall. We will enjoy the comfort food of the season and be transported to northern Tuscany. You will be surprised by how easy it is to cook a gourmet Italian meal. We look forward to sharing this experience with you, Arrivederci!
- Marinated olives, Italian hard cheese and crispy bread as the “antipasto.”
- Butternut squash risotto as the “primo.”
- Herbed pork tenderloin as the “secondo.”
- Sauteed swiss chard as the “contorno.”
- Pistachio gelato as the “dolce.”(we will not be making the gelato)
$75 – SOLD OUT
TRADITIONAL TAMALES, Sunday, December 2nd @ 1:00 with Chef April Tucker. Join April in making traditional tamales for the holidays…and save time in the process! Learn how to make a simple masa (corn-based dough), stuffed with your choice of spicy chipotle pork, mild green Chile chicken, or plain cheese and sautéed veggies, and fold three different ways using corn husks. Top it off with some easy homemade salsa and guacamole. Impress your guests this festive season and start your own family tradition!