A good Chef is one that knows how to share his knowledge with others.

Our Chef is proud to bring his expertise into your culinary repertoire. We offer various unique classes, ranging from private lessons, to public classes we host on a monthly basis. In our classes you will get the following:

Detailed recipes of all courses
Hands on learning and cooking
Execution of prep work, mise en place for service
Hands on plating of all courses
A real sense of the entire process, from creating the menu to putting it on the plate!

Below are examples of some of our formats:

Single session classes focusing on specific techniques or recipes – 4 hour sessions open to the public.
2 Day session classes highly focused on specific technique, extensive hands on cooking, a great understanding of menu development, sourcing ingredients, preparing in advance and executing service. 1^st day 6 hours of class – 2^nd day 4 hours of class followed by a 5 course tasting dinner party. Lunch included.
Interactive classes featuring trips to local farms and farmers markets to explore our local producers and understand cooking local and in season. A focus on particular seasonal ingredients and products that are of the highest quality.
Beginner classes, with a focus and the fundamentals of cooking required to succeed.
Modern technological classes, focusing on the application of science and modern equipment in today’s kitchen.

Please sign up for our email list to be notified of all current and future classes being offered.

Current Class & Event Schedule

Epicure & Discoveries in Wine

Featuring Guest Sommelier Anani Lawson
March 27th, 5:30 pm
Located at The Pavillions Clubhouse, Sacramento
http://epicureanddiscoveriesinwine.eventbrite.com/ to purchase tickets

This event is a demonstration class featuring guest Sommelier Anani Lawson of ATL Consulting and Sommelier at The French Laundry. Join us for a canape and beverage reception at 5:30. At 6pm a formal seating will take place where guests will be engaged by the Chef for a night of cooking, recipe sharing, techniques and more. The guests will get to sample an array of the dishes prepared and take home valuable knowledge. Anani will be on hand to answer any questions and guide you through a truly memorable evening. Contact us for more details.

Epicure & Discoveries in Wine; Part 2

July 24th
Featuring Guest Pastry Chef Ginger Elizabeth
Featuring Guest Sommelier Anani Lawson of The French Laundry

Part 2 in this seried of educational dining will feature two guests! Pastry Chef Ginger Elizabeth, owner of Ginger Elizabeth Chocolates in Midtown Sacramento. After completing her culinary training in pastry, on Julia Child’s recommendation she won the IACP Scholarship—one of the most prestigious scholarships in the industry. She cooked at the James Beard House and also attended the CIA in Hyde Park. She has trained with world-renowned chocolatiers such as Jacques Torres, Daniel Budd (named one of the top ten pastry chefs by Chocolatier and Pastry Arts magazines), and chef En-Ming Hsu (World Pastry Cup 2001 gold medalist).

Anani Lawson is one of the Sommeliers at the famed French Laundry Restaurant in Yountville, Ca. He has spent his career honing his taste for food and wine, developing a fine tuned palate and immense knowledge along the way. Anani has worked for some of the worlds best restaurants, assisting in creating wine programs which enhance the diners experience of diners.

The dinner will be a 5 course event, with a detailed wine pairing. Recipes and techniques used in the creation and execution of the menu will be shared that night. Menu TBD.

This event will be extremely limited and we are requiring that all reservations be made in advance to secure your reservation. Contact us for details or to book your reservation!

$150 PER PERSON

916-532-7178

pajo@pajoscatering.com

Wood Fired Pizza Making Class

May 15th, 2010
9am – 1pm
$65 per person

In this class you will participate in making your own pizza dough, focusing on a very special old Italian recipe from Italy. We will focus on proper dough hydration, yeast, kneading, resting and finally, tossing the dough to create the perfect crust.

Next we will focus on the keys to making successful and authentic pizza sauce. Two different styles of sauce will be made; one a fresh sauce which will focus on water levels of the sauce and display bright, clean flavors! The second sauce will be a cooked sauce which will have a deep, rich flavor.

Lastly, you will learn all about the array of choices for toppings. From homemade cheese and sausage, to our garden fresh heirloom tomatoes and fresh basil. We will have a lot of options.

Each student will make their own pizzas from scratch, from the dough to the toppings, stretch them out and bake them on their own! With a little guidance of course!

Call or email to reserve your space today!

916-532-7178 pajo@pajoscatering.com