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Team Building Activity - Dining Around The World
Team Building Activity - Dining Around The World
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Gather the gang for a menu comprised of enticing cuisines from across the globe.
No need to choose just one type of cuisine with this team building activity led by Chef Robert. With South America, Australia and Europe represented, you're bound for a delicious collaborative culinary adventure.
Begin in Peru as you cook fresh bay scallops and dish them onto a bed of baby greens and vinaigrette. Next, take a stop in Australia to prepare zesty lamb lollipops accompanied by herb potatoes and a nice vegetable medley. End the tour in France by preparing an airy chocolate mousse topped with berry coulis and fresh whipped cream.
Guests are welcome to bring wine and beer to enjoy during the class.
Peruvian Bay Scallops Salad
With baby greens and red wine vinaigrette
Australian Lollipops of Lamb
With herb potatoes, vegetables and beef jus lié
Chocolate Mousse
With whipped cream and berry coulis
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 15
- Maximum Guests 20
- Meal Courses 3
- Event Duration 2.5 hours
- Labels Adult, Corporate, Fun, Gourmet, Group
Meet your chef
Chef Robert is a certified Chef de Cuisine, registered dietitian and published cookbook author who enjoys creating epicurean delights with his wife in their Denver-area residence. He believes it is important for professional and home chefs alike to understand the chemical reactions in cooking. Join Chef Robert to explore the endless possibilities of artistry and science!
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Event location:
Gather the gang for a menu comprised of enticing cuisines from across the globe.
No need to choose just one type of cuisine with this team building activity led by Chef Robert. With South America, Australia and Europe represented, you're bound for a delicious collaborative culinary adventure.
Begin in Peru as you cook fresh bay scallops and dish them onto a bed of baby greens and vinaigrette. Next, take a stop in Australia to prepare zesty lamb lollipops accompanied by herb potatoes and a nice vegetable medley. End the tour in France by preparing an airy chocolate mousse topped with berry coulis and fresh whipped cream.
Guests are welcome to bring wine and beer to enjoy during the class.
Peruvian Bay Scallops Salad
With baby greens and red wine vinaigrette
Australian Lollipops of Lamb
With herb potatoes, vegetables and beef jus lié
Chocolate Mousse
With whipped cream and berry coulis
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 15
- Maximum Guests 20
- Meal Courses 3
- Event Duration 2.5 hours
- Labels Adult, Corporate, Fun, Gourmet, Group
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