We're making authentic Spanish Paella with the classic flavors and aromas of saffron and perfectly crispy toasted bomba rice served right in the pan. Paella is a meal in and of itself, but we'll have a bit more food to accompany it and round out the experience.
Stay tuned for more details...
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
PRICE IS $175 PER COUPLE, PURCHASE 1 SEAT PER COUPLE
Chicken & Shrimp Paella
Stay tuned for more details...
Local Craft Beer, House and Premium Wines available for purchase
3/20 Chef Instructor: Timmy Kirk Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US and lived and worked in Asia for 5 years. While there he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Japan, Korea, Thailand, India, and more. He learned the authentic flavors and techniques, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won Q House Modern Chinese the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.
4/17 Chef Instructor: Elaine Berrios Chef Berrios is a Puerto Rico Island native. She had the privilege of growing up around a vast culinary influence of Puerto Rican, Cuban, and Spanish cuisines from her mother and grandmothers. Her family ran a successful catering business for over 30 years in Puerto Rico, which helped her develop an intense love and passion for cooking and baking and a respect for food and all types of cuisines. In her professional career she had the opportunity to live in Mexico for 3 years where she fell in love with the authentic local cuisine and learned the craft of making homemade tortillas, tamales etc. Being a military wife gave her the opportunity to learn different cuisines and local dishes from Brazil, Chile, Peru, England, Ireland and from many regions of the USA. She has taken culinary classes from different chefs in the areas of pastry, cake baking and decorating and bread baking classes from a Master French Pastry Chef. Inspired by her mother and her grandmothers she says that she is looking forward to start teaching and being able to share her culinary knowledge and learn as well from the students at TLK.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.