This document provides 10 menu options for hands-on cooking events hosted by the company Now We're Cookin. Each menu includes starters to be served upon arrival, items for participants to prepare themselves, and dessert. The menus showcase a variety of global cuisines and ingredients and can be tailored to client preferences and dietary restrictions. Prices range from $75-90 per person depending on the menu.

1. Hands-On Events
Menu Options
Priced as indicated
Starters – to be prepared and presented by Now We’re Cookin upon arrival
Hands-On – items the teams will be preparing
Now We’re Cookin’ prides itself in providing fresh,
healthful meal options. We prefer to incorporate
seasonally fresh – and local where possible – ingredients.
Vegetarian options can always be made available.
All menus can be tailored to Client requirements*.
*Clients are asked to let Now We’re Cookin’ chefs know of
any food allergy concerns well in advance of their event

2. MENU #1
MEDITERRANEAN SAMPLER
$75/person
Starter:
Pea Soup Shooters
with Marinated Grape Skewers
Hands-on:
Grilled Vegetable Salad
Succulent Citrus (or Charmoula-Marinated) Chicken
Sautéed Fresh Spinach
with Raisins, Pine nuts and Apples
Herb Focaccia
with Olives
Mixed Berries with Crumbled Savoiardi (Piedmontese Lady Fingers)
and Rose Water Cream
MENU#2
LATIN FUSION
$75/person
Starter:
Build Your Own Bruschetta
With 3 toppings: Tomato Basil, White Bean, Sautéed Mushroom
Hands-On:
Heirloom Tomato Napoleon
with Herb Salad
Flank Steak
with Chimichurri Sauce
Roasted Corn and Caramelized Onion Empanadas
Sautéed Tri-Color Peppers and Green Beans
with a Sherry Vinaigrette and Country Mustard
Vanilla Bean Crepes,
Lime Scented Mango, Pineapple and Papaya Salad and Cajeta (caramel)
MENU#3

3. SUNNY PROVENCAL DELIGHTS
$85/person
Starter:
Assorted Seafood Starter
Grilled Shrimp, Steamed Mussels and Clams, Salt and Pepper Calamari
Hands-On:
Individual Goat Cheese Gratin
with Fresh Baguette Slices
Baked Halibut
with Roasted Garlic and Orange Sauce
Vegetable Tian
Fingerling Potato Crisps
with Rosemary
Sweet Corn Cake
with Blueberry Lavender Compote
MENU#4
FALL MIDWEST
$80/person
Starter:
Assorted Salumi with Olives and Cheese
Hands-On:
Tomato and Melon Soup
with Pancetta Wrapped Shrimp and Basil
Market Greens Salad
with Garbanzo Beans, Tomato, Ricotta Salata with Sherry Vinaigrette
Center Cut Pork Chop
with Balsamic Onions
Zucchini Tart Slices
With Goat Cheese and Thyme
Sautéed Mushrooms
with Shallots and Tarragon
Soft Meringue with Macerated Pears and Cherries

4. MENU #5
TEMPTING SPANISH TAPAS
$75/person
Starter:
Prosciutto and Melon
drizzled with Olive Oil and Lemon
Marcona Almonds
Hands-On:
Roasted Tomato Soup
with Avocado Toast
Mixed Legumes
(canellinni, butter and garbanzo beans)
with Black Olives and Roasted Red Pepper Vinaigrette
Chicken Basques
Saffron Potatoes
with Chorizo, Piquillo Peppers and Lemon
Warm Bread Pudding
with Seasonal Fruit and Vanilla Ice Cream
MENU#6
MEXICAN
$80/person
Starter:
Queso Fundido
with Tortilla Chips
Mexican Street Snacks
(Jicama, Mango and Bell Pepper paddles dressed with fresh lime juice and chili pepper)
Hands-On:
Corn, Poblano and Cheese Tamales
with Salsa Verde

5. Carne Asada
with Grilled Shrimp Escabeche
Rice with Black Beans,
Plantain, Cilantro and Lime
Guacamole, Pico de Gallo and Warm Tortillas
Grilled Pound Cake
with Caramelized Pineapple and Mexican Chocolate Sauce
MENU#7
MOROCCAN CASBAH (Paleo)
$80/person
Starters:
Mushrooms stuffed with Pork and Herbs (P)
Hands-On:
Cauliflower Rice Pilaf
with Raisins and Pine Nuts (P)
Chicken Tagine
with Butternut Squash, Apricots and Tomatoes (P)
Moroccan Roasted Vegetables
with Ras-Alhanout (P)
Kale Salad
with Apple Cider Vinaigrette (P)
Couscous Date Cake
or
Gluten Free Sponge Cake
with Caramelized Orange and Candied Pistachios (P)
MENU#8
VIRTUALLY VEGAN
$75/person
Starters:
Bruschetta with Roasted Peppers and Goat Cheese
Hands-on:

6. Cucumber Mint or Carrot Fennel Raw Live Soup
Vegetable Stack
with Raw Ricotta and Sundried Tomato Pesto
Wilted Greens
with Lemon Juice and Extra Virgin Olive Oil
Quinoa Pilaf
Studded with Carrot, Onion, and Sundried Tomatoes
Raw No-Bake Berry Crisp
MENU#9
QUINTISENTUALLY ITALIAN
$85/person
Starters:
Prosciutto Wrapped Marinated Mozzarella
Or
Herb Focaccia
with Olives
Hands-On:
Roasted Tomato Soup
with Sage-Polenta Dumplings
Grilled Shrimp and Radicchio
With Citrus Sauce
Grilled Zucchini
with Ricotta Salata Cheese
Homemade Ravioli
with Lamb, Garlic, and Summer Herbs
Apricots stuffed with Amaretti
and Mascarpone with Candied Almonds

7. MENU#10
SAN FRANCISCO BAY
$90/person
Starters:
Beef and Pork Meatballs,
Crushed tomatoes, Chili Flakes and Parmesan
Hands-On:
Seared Tuna Crudo
with Olive oil, Lemon Juice, Basil and Melon
Cioppino of Halibut, Clams, Shrimp and Crab
in Tomato-Fennel Broth with Garlic Croutons
Shaved Vegetable Salad
with Fava Beans, Radish, and Arugula dressed with Lemon
Orzo and Rice Pilaf
with Diced Zucchini, Red peppers, Onion and Herbs
Nectarine Crostata
with Almond Crumble with Cinnamon Whipped Cream