Special Events
A full schedule of culinary experiences with Aubergine
Food for Thought │ Sweet & Savory Classes│ Terroir Dinner Series
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March 6, 2012
Food for Thought featuring Alliums
(onions, leeks, ramps, garlic)
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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March 20, 2012
Terroir featuring Tropical Rain Forest
A new series of dinners inspired by landscapes.
Four-course dinner featuring Hearts of Palm and Acai Berry.
$75* per person 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
March 20, 2012: Culinary Adventure - Thailand
March 21, 2012: Savory Breads
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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April 3, 2012
Food for Thought featuring Asparagus
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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April 24, 2012
Terroir featuring Kyoto
A new series of dinners inspired by landscapes.
Four-course dinner celebrating Cherry Blossom Season.
$75* per person 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
April 24, 2012: Working with Raw Fish and Sake
April 25, 2012: Quickbreads
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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May 1, 2012
Food for Thought featuring Peas
(favas, sugar snaps, pea shoots)
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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May 23, 2012
Terroir featuring Streams
A new series of dinners inspired by landscapes.
Four-course dinner featuring Crayfish and Idaho Rainbow Trout.
$75* per person 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 22, 2012: What Grows Together, Goes Together
May 23, 2012: Confections...Marshmallow,
Fudge
and Jellies
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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June 5, 2012
Food for Thought featuring Berries
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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June 19, 2012
Terroir featuring Africa
A new series of dinners inspired by landscapes.
Four-course dinner featuring Rouget from Senegal and Antelope.
$75* per person 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 26, 2012: Culinary Adventure - Japan
June 27, 2012: Pies...Like Mom Never Made
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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July 3, 2012
Food for Thought featuring Corn
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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July 24, 2012
Terroir featuring Texas
A new series of dinners inspired by landscapes.
Four-course dinner featuring Wild Boar, Chayote Squash and Cactus.
$75* per person 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 24, 2012: Monterey Bay Abalone
July 25, 2012: Soda Fountain Days
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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August 7, 2012
Food for Thought featuring Stone Fruits
(pear, nectarine, cherries, apricot)
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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August 21, 2012
Terroir featuring New England States
A new series of dinners inspired by landscapes.
Four-course dinner featuring Maine Lobster and duck.
$75* per person 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 21, 2012: Summer Canning & Preserving
August 22, 2012: Puff Pastry
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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September 4, 2012
Food for Thought featuring Tomatoes
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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September 25, 2012
Terroir featuring Scottish Game
A new series of dinners inspired by landscapes.
Four-course dinner featuring wild partridge.
$75* per person 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 25, 2012: Savory Sauces - The Next Level
September 26, 2012: Back to School Childhood Memories
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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October 2, 2012
Food for Thought featuring Potatoes
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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October 23, 2012
Terroir featuring German Black Forest
A new series of dinners inspired by landscapes.
$75* 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 23, 2012: Adventures in Appetizers
October 24, 2012: Halloween Treats & Tricks
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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November 6, 2012
Food for Thought featuring Wild Mushrooms
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person 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 13, 2012: The 5th Taste Umami
November 14, 2012: Curds and Creams
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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November 20, 2012
Terroir featuring Alaska
A new series of dinners inspired by landscapes.
Four-course dinner featuring King Crab and Birch Syrup.
$75* per person including wine pairings
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax. |
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December 4, 2012
Food for Thought featuring Tree Fruits
(apples, pears, quince, persimmon)
Created with the idea of offering diners a truly unique menu experience for one-night only. Each four-course dinner focuses on the key seasonal ingredient.
$75* per person 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, 2012: Holiday Secrets from a
Restaurant Kitchen
December 12, 2012: The Whole Citrus
Limited to 10, class participants will work in the Aubergine kitchen. Each chef teaches a variety of essential techniques and offers professional knowledge to turn an ordinary dish into a real star. Classes are held from 11:30 am – 1:30 pm.
Classes are $100* per person and include recipes and instruction.
*Plus service fee and tax. Beverages not included |
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December 18, 2012
Terroir featuring Forest & Fields
A new series of dinners inspired by landscapes.
$75* 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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