Hands On Gourmet is a chef-based organization. Twice a year, Chef Stephen Gibbs , along with his team of chefs from diverse cultural and culinary backgrounds creates five seasonal menus. Each highlights fresh and local ingredients and will offer your group a chance to learn professional cooking techniques alongside our happy, seasoned chefs.

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Japan

Maki Sushi, soba noodle, yakitori.

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Southern Mexico

Pumpkin soup, corn tamales, mole rojo.

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France

French onion soup, roasted beet salad, poulet roti.

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Spain

White gazpacho, pork tenderloin, piperade.

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Morocco

Chicken bastilla, herb flat bread, tagine.

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Strolling Menu (Small Plates)

Customize your menu by choosing from dozens of bite-size dishes. Nosh on a bountiful feast with an array of flavors.

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