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New Year's Cocktail Style Dinner: Wed, Dec 28; 6:30-9:30pm; Chef Olive (Shattuck Ave)
Berkeley- California- United States
3 Hours
18 Persons
English
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Brief

It's time once again for the biggest entertaining night of the year, New Year's Eve! Join us at Kitchen on Fire for tips, tricks & party planning ideas to make your party the event of the year!

Tour Detail

Menu: 

White Bean Crostini, Grilled Chicories, Speck (Smoked Prosciutto)

Raw Oyster with Prosecco Apple Pearls and Pink Pepper Corn Dust

Belgian Endive with Scallop Ceviche, Winter Citrus, Chervil, Fresno Chili, Sunflower Seed

Smoked Salmon Rillette (Pate), Duck Fat Salmon and Fresh Dill on Cucumber Chips

Buttermilk Pana Cotta, Fresh Sliced Kumquats


It's time once again for the biggest entertaining night of the year, New Year's Eve! Who wants to be stuck in the kitchen all day and into the night? Not you, that's for sure! It's time to hang up the apron & get down to getting down with your guests. With no-hassle, make ahead gourmet treats, your friends won't want to leave until next year! We'll teach you all the tips, tricks & party planning ideas to make your party the event of the year!



Chef Bio:

The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a night club. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.

What to wear/bring to class:

Please wear close-toed shoes to all classes. Feel free to bring a favorite apron, but know that we will supply all the tools you need at class.

Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (classes@kitchenonfire.com).

Happy cooking,

Kitchen on Fire

Price Detail
Cancellation Policy

You will get

100% refund if cancel 7 days before tour starts.

80% refund if cancel within 6 days before tour starts.

50% refund if cancel within 5 days before tour starts.

NO refund if cancel within 3 days before tour starts.

You will be refunded for all costs EXCEPT Processing Fees.

Guests can get full refunds at any time of cancellation prior to the actual date of the tour if that cancellation is due to a Force Major reason. Force Major reasons include but are not limited to war, civil insurrection, strikes, volcanoes, extreme weather, earthquake, and natural disasters.

Tour Guide
Contact
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New Year's Cocktail Style Dinner: Wed, Dec 28; 6:30-9:30pm; Chef Olive (Shattuck Ave)
Berkeley, California, United States
3 Hours
18 Persons
English
{{ goConfig.showPrice(currency + lowestPrice, lang)}}
Brief

It's time once again for the biggest entertaining night of the year, New Year's Eve! Join us at Kitchen on Fire for tips, tricks & party planning ideas to make your party the event of the year!

Tour Detail

Menu: 

White Bean Crostini, Grilled Chicories, Speck (Smoked Prosciutto)

Raw Oyster with Prosecco Apple Pearls and Pink Pepper Corn Dust

Belgian Endive with Scallop Ceviche, Winter Citrus, Chervil, Fresno Chili, Sunflower Seed

Smoked Salmon Rillette (Pate), Duck Fat Salmon and Fresh Dill on Cucumber Chips

Buttermilk Pana Cotta, Fresh Sliced Kumquats


It's time once again for the biggest entertaining night of the year, New Year's Eve! Who wants to be stuck in the kitchen all day and into the night? Not you, that's for sure! It's time to hang up the apron & get down to getting down with your guests. With no-hassle, make ahead gourmet treats, your friends won't want to leave until next year! We'll teach you all the tips, tricks & party planning ideas to make your party the event of the year!



Chef Bio:

The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a night club. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.

What to wear/bring to class:

Please wear close-toed shoes to all classes. Feel free to bring a favorite apron, but know that we will supply all the tools you need at class.

Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (classes@kitchenonfire.com).

Happy cooking,

Kitchen on Fire

+More
Cancellation Policy

100% refund if cancel 7 days before tour starts.

80% refund if cancel within 6 days before tour starts.

50% refund if cancel within 5 days before tour starts.

NO refund if cancel within 3 days before tour starts.

You will be refunded for all costs EXCEPT Processing Fees.

Guests can get full refunds at any time of cancellation prior to the actual date of the tour if that cancellation is due to a Force Major reason. Force Major reasons include but are not limited to war, civil insurrection, strikes, volcanoes, extreme weather, earthquake, and natural disasters.

Start Date:

*Final price, no additional charge by Gopackup

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