I am offering a reprise of the Crabapalooza Class on December 28th.

We'll be preparing 4 Dungeness Crab Appetizers.

My Thai inspired Crab Cakes with Green Curry. Artichoke and Crab Beignets with Preserved Lemon and Harissa Aioli, Crab Croquettes with Charmoula and Crab Mac and Cheese Cupcakes.

Class is at my home in Elk. 85.00 per person .

Come Join in! It will be fun and delicious!

                                                          All Sorts of Pastry!

                                        From sweet to savory, fancy to simple, a starter to a main to a dessert.

 New flavors to explore and grace your holiday fare!

 We'll spend November demystifying the perfect pastry dough and using it in creative ways with the   bounty of the seasons harvest.

Series begins ySaturday, November 9 with the following classes every Saturday of the month.

November 9- Roasted Butternut Squash, Black Bean and Sheep Feta Empanadas , Aji Amarillo

                      Apple and Cheddar Dumplings

November 16- Savory Individual Beef, Roasted Vegetable and Potato Pies, Thyme Glaze

November 23- Persimmon ( if available) Tart Tatin, Jam Galettes

November 30- Thanksgiving Leftovers En Croute! 

11am-2pm  at my home in Elk. Class is limited to 5 persons.

$250.00 for the 4 classes .  If there is an open spot you can drop in for a single class for $75.00.

Email me to sign up. shanitaji@gmail.com

Dinners on the Bluff

                                         Come dine with me for a bespoke curated evening meal !

                                  Celebrating the bounty and beauty of our Mendocino County

                                                          For more information email me at shanitaji@gmail.com

All About Fish!

 I am offering a series of classes beginning Saturday October 5th, 19th and 26th.

We will explore the art of cooking fish. Each week we will take one particular fish variety and prepare it   as a complete entree. The fish we will work with is subject to availability so I can't post quite yet what we will be using.

We begin the series with a celebration of our local Albacore, creating a Japanese inspired Nicoise. 

Week 2 we will create a favorite from Portugal. Calderada. A poem of a fish stew fragrant with Thyme, Saffron and Fennel Pollen.

 Week three we explore a Lebanese classic that is typically served at Lent, Wild Caught Halibut with a Lemony Tahini, Fried Onions and Toasted Pine Nuts, glittered with Pomegranate!

My focus will be on wild caught , only the most fresh, not ever farmed seafoods.

Class fees are 250.00 for the 3 week commitment. Class size is limited to 5 persons.

If you are unable to make a class there is no make up available.

If you want to sign up for an individual drop in the cost is $75.00 and this is providing an opening is available.