Cooking Class & Chef’s Dinner
Thursday, June 13
Cooking Class – 2:00 pm
For the first time Lee will be offering a combination Cooking Class and Chef’s Dinner! In response to many requests, she will combine teaching a 4 course French menu with a lovely dinner. You may sign up for the Class with Dinner or Dinner only. The Class will start at 2PM. The students will prepare every aspect of the dinner. They will receive recipes, and chef Lee will teach them classic French techniques for classic French dishes: Pate, Souffles, Napoleon, Red wine butter sauce, etc.
The class and dinner will cost 1,200 pesos. If you don’t want to take the class but love the menu, please come just for the dinner at 6 PM, which will cost, as usual, 750 pesos. The price includes a cocktail or glass of wine with our appetizer. You may BYOB wine or beer to have with dinner.
Please check out the menu below, then call or email with your request for reservations. Tell us if you’d like the class, or just the dinner.
Chicken Liver Pate with red onion marmalade
Goat Cheese Souffle, arugula salad, citrus vinaigrette
Pan Roasted Salmon Filet, parsnip puree, red wine butter sauce
Passionfruit Napoleon with fresh berry coulis
Lee Duberman and Richard Fink invite you to the (most likely) last chapter in their story of food, drink and family! Lee and Richard moved to San Miguel with their son Noah and their dog Bailey after 30 years in Vermont. They met while teaching and bartending at the New England Culinary Institute, and within a few years had created four restaurants and two wonderful sons together. Their most well known restaurant, Ariel’s in Brookfield, Vermont, provided 21 years of fine farm-to-table dining to Central Vermont, and their reputation spread much further. They fell in love with San Miguel their first time here in 2001, and for many years they have been plotting their move. Finally, they are here to stay. Casa Papaya is Lee and Richard’s San Miguel home. It is an experiment in hospitality, encompassing three B&B guest rooms, Chef’s dinners open to the public, a wood-fired oven on the roof, providing hand-crafted pizzas on Sunday afternoons, market tours, cooking classes and small-event catering.