Virtual Experiences — Master List
Looking to host a virtual experience? We have you covered. Our renowned venue partners’ chefs, sommeliers, mixologists, and private dining managers have reconfigured their in-house offerings and created virtual “spaces” to share their love of food, beverage, and service. As an extension of their home, virtually, they’re excited to welcome you! Take a look below and peruse our list of virtual experiences. We are always adding more experiences, so check back often.
Select from a variety of Cooking Classes, Wine Tastings, Mixology Classes and more! Not sure which experience will be best for your team happy hour vs. the executive summit? To receive a complimentary curated list of virtual experiences, submit this form and our team will guide you to the right experiences based on your needs.
Little Owl Virtual Cooking Class with Chef & Cookbook Author Joey Campanaro
Joey Campanaro was raised in Philadelphia, where the food of his childhood inspired him to make cooking his career. With a culinary approach rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Campanaro brings a lifelong affinity for Mediterranean cuisine to every dish he creates. In 2006 Campanaro opened his dream restaurant, the West Village gem Little Owl. Little Owl has enjoyed a continued buzz as one of New York’s most exciting and iconic restaurants, and has since been joined by Little Owl the Townhouse, a private event space and culinary showroom in New York City. In 2007, Campanaro joined with his good friend Mike Price to open Market Table, where warm hospitality and seasonal, modern American cuisine takes center stage. Following the success of Market Table, the duo opened The Clam, a seafood-centric restaurant just a few blocks away.
Campanaro and his restaurants have been featured in such outlets as Bon Appetit, Food & Wine, Condé Nast Traveler, The New York Times, New York Magazine, Esquire,Travel + Leisure, NBC’s “Today” show, and many more.
Cook alongside Chef Campanaro, or watch real-time preparation of one of your favorite Joey recipes.
Housekeeping + Costs: Cooking demonstration or cook-along classes start at $1,500 up to 15 guests for 1 hour. The Little Owl event team will work with you to personalize the experience based on your favorite recipes from his new cookbook Big Love Cooking: 75 Recipes for Satisfying, Shareable Comfort Food or any Little Owl dish you’d like to make yourself. Ingredient list and preparation instructions emailed in advance of the event if applicable and a Q&A Video Call with Joey during your event. Cookbook, gift kits and wine pairings available as add-ons.
Chef Eric Upper’s Curated Tasting Experience from Alexander’s Steakhouse
Eric Upper, Executive Chef, brings culinary excellence and a decorated background to Alexander’s Steakhouse San Francisco. From Florence to London and NYC to LV, and now SF, for an hour, Chef Eric will share with you and your guests, his vast knowledge in various techniques and cuisines. Just for your group, he will curate a multi-course meal kit and then teach you how to complete the masterpiece.
Housekeeping + Costs: Your Master Class with Chef Eric, has a $2,800 instruction fee and kits cost $150 — $300 depending on ingredients. All kits are custom and will be curated upon a consultation with the guest. All kits feed 1 person. Class size is best with 5–35 guests. There is a $3K class minimum and duration is typically 1 hour. Add-ons to food kits: cocktail kits, wine pairings, and parallel tastings are also available for an added fee upon customer request.
James Beard nominated Pastry Chef Fany Gerson
Fany’s story is rooted in nostalgia, but it’s also part dream and lots of stubbornness. Fany was born and raised in Mexico, but is also of Jewish heritage and absolutely loves food from both of her family lines. When she turned one, her father gave her 1 kilo of chocolate truffles. A bunch ended up on the floor, but those which made it into her mouth was where her love affair for sweet treats began!
This sweet affair took her around the world. She studied at The Culinary Institute of America in upstate New York, did her externship at Akelare restaurant in San Sebastian, Spain and then returned to New York to put down roots. She worked in several of NYC’s finest including Rosa Mexicano, La Côte Basque and Eleven Madison Park.
Learn to Cook, Bake or make Pastry rooted in Mexican and Jewish Cuisine:
Select from a vast list of Classes: Introduction to Mexican Street Food, Tacos & Salsas, Mexican Bread Baking, Sweet & Savory Tamales, Mastering Challah Bread, Ice Cream making at home, Pies & Tarts 101, Churros & Chocolate.
Housekeeping + Costs: Classes start at $2,000 and kits begin at $50 per — final costs depend on the specific class you settle on. Everything in the kit is pre-measured for your needs to execute on the class. If you prefer to take care of sourcing the ingredients on your own, Fany will supply ingredient lists for each class.
Taste in Style with a Virtual Wine Experience by NYC’s Major Food Group
Major Food Group (“MFG”) is a hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick, that operates over 20 restaurants worldwide, such as Carbone (NYC, Las Vegas, Hong Kong and Miami) + The Pool and Grill in NYC. Their ethos is to transcend traditional hospitality models by offering multi-dimensional, immersive experiences that are deeply-rooted in and inspired by relevant history and culture. Every aspect of each concept is meticulously designed and extensively researched with the goal of transporting guests upon arrival. They tell complete stories and provide guests with unforgettable experiences. Now, you can do this in the comfort of your own home, virtually.
Elevate your next virtual gathering with a wine or spirit tasting led by an experienced MFG sommelier. They offer fully customizable wine selections, shipped directly to your guests, paired with expert industry knowledge. Looking for something more interactive? Try your hand at mixology while a Major Food Group bartender guides you through creative cocktail combinations.
Housekeeping + Costs: Tastings start at $2,000 plus product + shipping for a 60 minute tasting. Up to 10 guests max. The Event Team at MFG will work with you on all wine selection and shipping coordination.
Spirit Tastings with Certified Specialist of Spirits Cary Ann Fuller
Cary Ann Fuller developed a passion for spirits and whiskey in particular over the last few decades. Working her way from restaurant management into supplier and wholesaler roles, her love of all things brown water inspired the creation of Straight Up 615. Through this outlet, Cary Ann writes about the happenings and trends in the whiskey business from her unique perspective.
She produced the first virtual version of the Nashville Whiskey Festival in 2020, created the Taste of Tennessee festival to highlight the state’s distillers and craft brewers, produced a documentary, Straight Up Kentucky Bourbon, produces and moderates panels and seminars, provides consultation, and regularly participates in barrel selections and sensory training. Cary Ann has developed close relationships with distillers and distilleries across the country. She is also a regular cast member on the award-winning podcast, Sips, Suds, & Smokes, where everything good in life is worth discussing.
No matter the activity, Cary Ann is always Straight Up.
Whisky Mini-Master Class
Cary Ann will provide a comprehensive overview of the world of whiskey. With a heavy nod to the role Prohibition playing in shaping whiskey in America, this class is part history and part sensory training. Guests will walk away with an understanding of the fundamentals of the spirit after this interactive seminar.
Topics covered include the definition of whiskey, classifications, production basics, and aging. Participants will learn how to best enjoy America’s Native Spirit with examples of three unique whisky expressions.
Agave Spirits Tasting
Cary Ann will provide your guests with a bespoke experience including the background, production process, and history of selected agave spirits and a guided tasting of the products including tasting technique and sensory evaluation assistance.
Showcasing the agave plant, your tasting will include a selection of both aged and unaged expressions of tequila and mezcal. No salt needed.
Housekeeping + Costs: Fees start at $600 per experience for a 45 to 60-minute straight tasting exclusive of tax, product, and shipping. Educational Tasting Kits start at $50 per person and are completely customizable. A basic kit will include 3 to 4 samples of the highlighted spirit, sensory aids, and a tasting mat. Kits available for either one or two people. Kits available to all US states with a minimum of 14 days advance confirmation. Additional fees may apply. Add-ons available. Sensory glassware, nosing kits, proofing kit, pairing bites, etc. may be added to the experience.
Cocktail Classes with Eamon Rockey of Rockey’s Liqueur
Eamon is a hospitality entrepreneur who has been a leader in the New York City cocktail community for over a decade. He also is the founder of Rockey’s Milk Punch, which is a labor of love, produced and bottled in Brooklyn. Eamon was first exposed to Milk Punch by a friend who had reproduced a century-old recipe; he was hooked immediately, and began experimenting with variations on the technique and seasonal flavor combinations. Rockey’s is the result of this creative process. It is delicious simply poured over ice, blends perfectly with any other spirit, and is at home in nearly any cocktail. His cocktail classes utilize this spirit mixed with other more traditional ones to breath new life into tried and true cocktails or spark new creations.
Choose from a variety of custom cocktails based on your spirit preferences. The Rockey’s team will send you all of the spirits, a bottle of Rockey’s and depending on your budget the mixers and garnish. Participants will receive a custom recipe card of the cocktails they create and Eamon has been known to throw in special gift to keep things interesting!
Housekeeping + Costs: Prices start at $80 per person and go up from there, depending on the final class structure. All classes, 60–90 minutes, provide ample time for questions about the industry, cocktail history, as well as other recipes that the group might want since people often have their favorite spirits at home. The exact cocktails and run-of-show will be decided upon a consultation with the event team at Rockey’s. They will also help you with shipping logistics
Seamore’s in New York City
For a city surrounded by water, New York shockingly lacks menus with locally sourced seafood. Seamore’s was born to change this. Founded by proud New Yorkers who longed for better fish tacos and a reunion of city and sea, Seamore’s brings the ocean back to the urban table in a deliciously modern way. This sustainable seafood joint consistently serves hyperlocal catch, without the pretension. Their tasty menu of fish shack classics, bowl-style dishes and SoCal flavors always feature a rotating daily catch of seasonal fish straight from the docs of Montauk and the Northwest Atlantic. With plenty of good vibes and great fish, Seamore’s is the casual fish shack every city needs — exciting taste buds and elevating the standard for reel eating day to day. Call it sustainable, or call it common sense.
Executive Chef Rob Eggleston got his first taste of the restaurant industry in his hometown of Williamsburg, Virginia. Upon moving to New York City in 2015, he joined the team at the reopening of Jams by Jonathan Waxman. For two years under chefs Ginger Pierce and Preston Madson, he developed a passion for locally sourced and sustainable foods. Joining Seamore’s in early 2017, he partnered alongside then-Executive Chef Christopher Cryer, and the two grew Seamore’s into the brand it is today. In 2019, Eggleston took the lead as Executive Chef at Seamore’s. He is an advocate for cleaner ocean waters and a member of the Shellfish Growers Climate Coalition. Eggleston brings to Seamore’s the mindfulness of making healthy and smarter food choices and strives to make an impact in reducing seafood waste.
Seamore’s has two very different, equally as fun virtual experiences that they are currently offering:
Shuck & Sip — $110 per person (feeds 2ppl)
Learn how to shuck oysters while sipping on a delicious bottle of Cava! The kit includes a 750 mL Bottle of Cava , 24 Oysters (rotating selection), Mignonette, Cocktail Sauce, Horseradish, Mini Tabasco, Oyster Shucking Knife, and a Protective Glove. The kit also comes with a Shucking Instruction Card, and an Instructional Video. Minimum Guest Count: 8, Maximum Guest Count: 30.
Fiesta Fun — $150 per kit (feeds 2ppl)
Join Seamore’s Executive Chef Rob Eggelston and learn how to make guacamole and shrimp tacos. The food kit will include all components to make the guacamole, shrimp tacos, churros for dessert + margarita mix (tequila not included). Minimum Guest Count: 15
Costs + Housekeeping: Class fees are $150 per class. Shipping and tax will be additional. The Seamore’s Event Team will work with you on finalizing your class details and shipping logistics to ensure a smooth event. All kits can be shipped nationally
Let Jenn Knowles, Founder of OuiSomm, Take You on a Wine Journey
After 25 years of experience in the restaurant and luxury hotel industry as a wine director and sommelier, Jenn Knowles, founded her own company, aptly named OuiSomm. Lucky for you, branching out on her own allows her to offer this incredible experience to a broader audience. Her goal is straightforward: to provide wine and hospitality education to those who have just started the adventure, as well as aficionados and professionals. From Wine 101 and learning to blind taste wine, to wine pairing parties where you learn the ins and outs of building a cheese and charcuterie board, she’ll create a unique and memorable experience for you.
Costs + Housekeeping: Classes range from $30 — $75 per person and generally run about an hour. Jenn can also provide custom wine & food kits to folks located in the New England and Mid-Atlantic states. All kits will be curated upon a consultation with Jenn and prices will be quoted accordingly.
Cocktail Classes from Bathtub Gin
Brendan Bartley is a 15-year hospitality industry veteran whose bartending expertise has been celebrated with accolades such as Australia’s La Maison Cointreau’s Cocktail Competition 2017, of which he is the National Winner. His insatiable curiosity has led him to pursue a degree in Viticulture and Oenology from Adelaide University and a WSET 2 Level Award in Wines and Spirits at TAFE Adelaide. At Bathtub Gin, Brendan is in charge of curating seasonal cocktail menus, researching and developing bottled cocktails, curating spirits, and training his teams, while constantly crafting new flavors and giving new twists to classic cocktail techniques. His bartending prowess is matched by an equally quick wit that enables him to dynamically en-gage with patrons from behind the bar.
Get together with friends or colleagues for an engaging and interactive virtual rendezvous! Participants receive a box containing all the ingredients prior to the class. Bartender Brendan Bartley will teach your attendees the history of the cocktails, walk them through bartending basics, reviews all ingredients, and will show them how to create two cocktails from start to finish — all while answering any questions they may have.
The class included two cocktails. You can either select two gin cocktails, or one cocktail from the gin category and one from another spirit category.
Housekeeping + Costs: The class is 60 minutes and best with 4–15 guests. The cost is $105 per person for the class plus shipping. The exact cocktails and run-of-show will be decided upon a consultation with the event team at Bathtub Gin. They will also help you with shipping logistics. If the attendees are in NYC, they are welcome to pick up their ingredient kit at the venue to avoid shipping costs.
Wine Tastings from City Winery
After making his first barrel of wine in California with his brother Josh and wine maker David Tate, formerly of Ridge Winery and now at Barnett Vineyards, Michael Dorf, caught the bug: “For a long time I’d been enjoying wine as a fan — drinking it, taking classes, attending wine dinners — but it was not until I actually started participating in the process of working with the grape, turning it into wine, putting it into a bottle, and watching it develop over time, that I really started to understand wine. And when I would give my friends a bottle of wine with my name on it, most would respond by saying: ‘I wanna do that too!’” It was this experience that led Michael to conceptualize and start working on the City Winery business plan in 2006.
City Winery is about: community, creativity and culture. A vibrant, interactive space in the heart of a cosmopolitan city where folks can not only make wine, but also meet friends new and old while indulging their passion for quality food, music, art and life.
David Lecomte, Chief Winemaker
As far as David is concerned, winemaking is an endless learning process, not a science. As testimony to this philosophy, David has devoted the past 16 years to learning all he can from the finest in the industry, working at some of the best-known wineries in the world. He continues this process — and shares his knowledge — at City Winery, Manhattan’s first fully operational winery, as its Head Winemaker.
A native of the Rhone Valley, David most likely has grape vines entwined into his genetic code. Armed with a Degree in Viticulture and Winemaking from the University of Davaye in South Burgundy, plus a Master Degree of Enology and Winemaking from University of Montpellier, David began his wine career at M. Chapoutier Estate as a vineyard worker at the age of 22. He has since worked at other wineries in France (Delas & Fils, Cave de Tain L’Hermitage and Colombo), China (Beijing Dragon Seal), and three wine regions in the United States (Virginia — at Afton Mountain Vineyard; Long Island, NY — at Premium Wine Group, and most recently in California — at Herzog Wine Cellars).
In his role as Head Winemaker at City Winery, David takes on the unusual task of creating wine in the middle of Manhattan. Equipped with a deep appreciation for the importance of soil, climate, grape selection and vineyard practices, he is particularly dexterous in the art of identifying where the best of each grape variety is grown and gathering the fruit from the finest vineyards.
Bring all of your prized customers together for an expertly guided City Winery Private Virtual Tasting. All tastings feature locally-produced City Winery wines. Besides the wine and guidance, depending on which package you choose there are additional gifts your guests will receive, to remind them of their wine tasting experience for years to come!
The Classic $110 per package includes: Three Bottles of City Winery Wine, Branded City Winery Wine Key, Wine Storage Guide Tasting Mat, Suggested Culinary Pairings and Exclusive Virtual Wine Tasting with City Winery’s Wine Team.
The Reserve $130 per package includes: Three Bottles of City Winery Wine, Three City Winery Logo Tasting Glasses, Branded City Winery Wine Key, Wine Storage Guide, Tasting Mat, Suggested Culinary Pairings and Exclusive Virtual Wine Tasting with City Winery’s Wine Team.
The Grand Cru $155 per package includes: Four Bottles of City Winery Wine, Four City Winery Logo Tasting Glasses, Branded City Winery Wine Key, Wine Storage Guide, Tasting Mat, Suggested Culinary Pairings and Exclusive Virtual Wine Tasting with City Winery’s Winemaker.
*Add a Murray’s Cheese package to any of the City Winery packages (overnight shipping package will be separate for the cheese):
Murray’s Cheese Kit $35 per package: Murray’s Mini Brie (8oz), Young Manchego (8oz) + Murray’sSea Salt Crackers (4oz)
Murray’s Charcuterie Kit $42 per package: Brooklyn Cured Smoked Beef Salami (3oz), Murray’s Sliced Prosciutto di Pama (3oz) + Murray’s Sea Salt Crackers (4oz)
Murray’s Cheese & Nuts Kit $48 per package: Drunken Goat (8oz), Roomano Gouda (8oz), Murray’s Sea Salt Crackers (4oz) + Marcona Almonds(4oz)
Murray’s Deluxe Cheese Kit $58 per package: Bucheron (8oz), Pyrenees Brebis (8oz), Gruyere (8oz) + Murray’s Sea Salt Crackers (4oz) + Murray’s Sliced Prosciutto di Parma (3oz)
Housekeeping: Minimum of 20 packages required for either package. The exact wines and run-of-show will be decided upon a consultation with the event team at City Winery. They will also help you with shipping logistics. To convert these to gift kits, the wine packages would be $5 per person less, no change for the cheese. Wine can be shipped to the following states: AK, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, LA, MA, MD, ME, MN, MO, MT, NC, NE, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA, WI, WV, WY — state sales tax will be applied where applicable. These experiences work well for local and non-local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Wine, Beer or Spirit Tastings with Johnny Livanos
Johnny Livanos is a third-generation restaurateur from the esteemed Livanos Family, owner of New York City landmarks such as Molyvos, Oceana, and Ousia. He is a passionate sommelier who works closely with the Greek wine industry and loves to share their amazing stories with the world. Livanos represents a large portfolio of Greek wine with Diamond Wine Importers and is also the founder of one of the first gin brands from Greece called Stray Dog Wild Gin. And yes, Livanos also knows a thing or two about beer.
Clearly, his knowledge of beverage runs deep. Whether you want to bring a group of colleagues together for an introduction to beer basics or wine tasting or to learn how to mix a couple of gin cocktails, Livanos is primed to guide you and your team on quite a novel journey. As the motto on the Stray Dog Wild Gin site says — “stray from the ordinary and see where life takes you” … don’t waste one more minute!
Introduction to Beer Basics
Bring your staff together for an educational beer tasting and discussion of 4–5 different styles and types of beer. Included with the guided tasting, would be a package sent from Livanos to each of your attendees including a tasting mat, and a small pack of hops and grains so everyone can see and touch the raw ingredients that go into making beer.
Introduction to Wine
Join Livanos as he shares not only his love of wine but all he has learned through hours of training himself to become a certified sommelier. In this class, he’ll discuss some of the basics of wine tasting, how to professionally assess and analyze a wine, and practice tasting white and red wines.
Stray Dog Wild Gin Tasting
As the founder of Stray Dog Wild Gin, Livanos will not only share with you the story why he started to distill this spirit. He will first ask you to forget everything you think you know about gin. And if you don’t drink gin, forget that, too. Born from the untamed countryside of Greece, where botanicals grow as wild as the spirit runs free, this exceptionally smooth and complex gin is made to be savored neat as much as mixed. And then he will teach you how to make one stirred drink and one shaken drink as well as the basic steps of cocktail making. Cheers, take a sip, and see where it takes you…
Fees start at $550 per experience for a 60 to 90-minute tasting exclusive of tax, product, and shipping.
Housekeeping: For all classes, Livanos will coordinate with you on what beverages he recommends for his classes and share lists for you to either purchase on behalf of your attendees or have them purchase on their own. If you provide addresses for all attendees, Livanos will send tasting mats and raw ingredients to go along with all tastings. You can send Stray Dog Wild Gin to your clients for the Gin Tasting if they are located in the following states: Connecticut, District of Columbia, Illinois, Maryland, Massachusetts, New Jersey, New York.
Hungry to Learn More? Email: aimee@sixplus.com
Michelin-Trained Chefs of dineDK Private Dining
Chef David Kirschner has worked in some of our country’s most renowned kitchens. He has spent time in the 3 Michelin starred restaurant Per Se, been the Private Dining Chef for Bar Boulud in New York City, opened numerous restaurants with the Michael Mina Group, and held the position of Executive Chef at Tasting Table.
Over the last 13 years, Chef David has fed and cooked events alongside several of our world’s most respected chefs: Ferran Adria, Rene Redzepi, Alex Atala, Dominique Crenn, April Bloomfield, Dominique Ansel, Edward Lee, Richard Blais, Michael White, Michael Anthony, Jason Fox, David Kinch, Yotam Ottolenghi, and more.
dineDK was founded in 2015 by when Chef David had a vision that would better serve his clients and local chefs alike: creating a community that gives talented chefs the opportunity to craft innovative, seasonal menus and work on their own schedule. In keeping with the times, dineDK quickly shifted into the virtual space and has been teaching clients across the country. To catch a glimpse, click on the photo above!
They are also offering Pizza and Pasta Making Masterclasses:
For a Pizza Making Masterclass, Chef DK will guide the group on all aspects of PIZZA!! This will start with an optional, prerecorded video guiding the attendees on making the dough the night before (if they so choose) and letting it slowly ferment overnight. Then, when the class begins, the group will do a quick rise dough for taste testing and an epic dough comparison at the end of the class. We will go through stretching (and throwing!) techniques, proper pizza tools, and all aspects of toppings will be covered too. From making the ideal Pomodoro sauce, to the best cheeses to use, and building technique. We will also discuss the various styles of pizza you can find across the country, regions in Italy, and even some of the more modern approaches to pizza, along with tips on how to level up your pizza game! During the class, we will be making multiple pizzas together, which you help choose at the time of booking!
For a Pasta Making Masterclass, Chef DK will guide the group on the various styles and types of pasta found throughout Italy. Together, we will make an egg-based pasta dough from scratch, Chef DK will walk the group through some of the various shapes that can be made from the dough, showcasing unique pasta tools along the way. We will demystify the choices of flours and provide tips and tricks to elevate your pasta cooking to new heights. To complete the class, we will create a couple of unique pasta dishes based on your choice!
All Virtual Cooking Classes
Costs $40 per person with a minimum guarantee of $300 — ingredients not included. The menus to select from are vast and intelligently broken out into beginner, intermediate and advanced offerings.
Housekeeping: Once your menu is selected, your assigned chef at dineDK will provide an ingredient list for your attendees to purchase on their own.
Hungry to Learn More? Email: aimee@sixplus.com
Cooking with Celebrity Chef Brian Malarkey
Chef Brian Malarkey is one of the country’s most successful and sought-after chef/restaurateurs. Throughout his career he has created over 15 wildly successful restaurant concepts. In 2012 he sold majority stake of his first restaurant group (Searsucker and Herringbone) to global Hakkasan Group for $25 million, which he grew to include 10+ locations in the U.S. and internationally. Shortly after he resigned from the group and created a second restaurant group, the Puffer Malarkey Collective, with his longtime business partner, Christopher Puffer. Together they have opened 10 different concepts in 5 years, including the nationally acclaim Herb & Wood and his most recent, opulent Pan Asian experience, Animae. He has partnerships with both the Irvine Company and Alexandria Real Estate Equities and creating and operating unique restaurant concepts for their business parks and reinventing the work week meal.
Malarkey is currently a contestant on Bravo’s Top Chef All-Stars (Season 17), appears as a judge on Food Network’s Guy’s Grocery Games, makes regular appearances on the Today Show and Good Morning America, and was also Top Chef season 3 finalist and winning mentor on ABC’s The Taste, which he co-hosted alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre. Malarkey has judged a variety of television cooking programs, including Rachael vs. Guy: Kids Cook Off, Chopped All-Stars, and Cutthroat Kitchen, and can be seen headlining food and wine festivals around the country.
Cooking Class:
Cooking with Malarkey offers your guests the chance to cook alongside Celebrated Chef and Top Chef Finalist Brian Malarkey! The Cooking with Malarkey Virtual Cooking Class includes a completely customized menu, a class coordinator to help you plan and prep for your class and moderate during, a professional videographer with multiple cameras to capture all the action, and a customized, branded box of ingredients that include everything you’ll need to cook with Malarkey. Whether your event is large or small they will work with you to customize a memorable experience for your group.
Chef’s fee starts at $5,000 per event depending on final numbers. Food kits feed 2 people each and run: $125 for steak or seafood and $100 for chicken or vegetarian.
Housekeeping: Cooking With Malarkey, delivered! In addition to what’s included with their virtual cooking classes, they’ll build and ship each guest their own ingredient box with everything (and they mean everything) they’ll need to cook alongside Chef Malarkey during your virtual cooking class. They are also available to work with you to build a custom menu, package all the ingredients, and handle all shipping logistics to ensure a smooth event. Kits can be shipped nationwide. These experiences work well for local and non-local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Wine Tastings + Cooking Classes from Acquire Wine
Haley Moore is a local Bay Area Sommelier and Wine Director. With a degree in Hospitality Management from San Diego State University, Haley also passed the Court of Master Sommeliers Certified Exam in ’06 and is currently wrapping up the WSET Diploma Program. Next, she plans to pursue the Master of Wine Diploma, which is one of the highest achievements in the world of wine. She’s been a Lead Sommelier at Spruce, a one Michelin starred restaurant with a Grand Award Winning wine list. And most recently as the Wine and Spirits Director at Stock & Bones overseeing their four restaurants: Town Hall, Salt House, Anchor & Hope, and Jersey.
When restaurants closed mid-March, Haley began doing virtual wine tastings paired with bites of food in an effort to continue to connect with people and bring joy through food and wine. Spun out of need, she utilized her wine consulting business and has never been busier. Take a look below to see what she is offering.
WINE TASTINGS
Choose Your Own Adventure — $225 per person
select 3 of the following wines
Prosecco, Adami, Garbèl, Brut, Veneto NV half bottle
Champagne, Laurent Perrier, La Cuvée, Brut, France NV half bottle
Pinot Grigio, Marco Felluga, Veneto 2018 half bottle
Pinot Gris, A to Z, Willamette Valley 2018 half bottle
Sauvignon Blanc, Round Pond, Napa Valley 2018 half bottle
Chardonnay, Au Bon Climat, Santa Barbara County 2018 half bottle
Chablis, Domaine de Chantemerle, Burgundy 2018 half bottle
Viognier, Miner Family Vineyards, Simpson Vineyard, Napa Valley 2017 half bottle
Bandol Rosé, Château Pibarnon, Provence France 2019 half bottle
Pinot Noir, Cristom, Mt. Jefferson Cuvée, Willamette Valley 2018 half bottle
Côte-de-Brouilly, Château Thivin, Beaujolais 2018 half bottle
Côtes-du-Rhône, E. Guigal, Rhône Valley 2016 half bottle
Malbec, Almalaya, Salta 2018 half bottle
Merlot, Pride Mountain Vineyards, Napa Valley 2015 half bottle
Cabernet Sauvignon, Beringer, Knights Valley 2017 half bottle
Package includes: Cowgirl Creamery Mt Tam Triple Cream, Seasonal Jam, Rustic Bakery Crackers + Olympia Provisions Salami
Wine + Snack Tasting 1 — $275 per person
Champagne, Laurent Perrier, La Cuvée, Brut, France NV half bottle
- Black River Farms Caviar with Cowgirl Creamery Crème Fraîche and Potato Chips Caviar Opener and Mother of Pearl Spoon
Meursault, Louis Jadot, Burgundy, France 2018 half bottle
- Cowgirl Creamery Mt Tam Triple Cream, Seasonal Jam & Rustic Bakery Crackers
Marchese di Gresy, Martinenga, Piemonte, Italy 2016 half bottle ~or~ Pinot Noir, Etude, Carneros 2018 half bottle
- Olympic Provisions Salami
Wine + Snack Tasting 2 — $325 per person
Champagne, Laurent Perrier, La Cuvée, Brut, France NV half bottle
- Black River Farms Caviar with Cowgirl Creamery Crème Fraîche and Potato Chips Caviar Opener and Mother of Pearl Spoon
Puligny Montrachet, Remoissenet, Burgundy, France 2017 half bottle
- Cowgirl Creamery Mt Tam Triple Cream, Seasonal Jam & Rustic Bakery Crackers
Charmes-Chambertin, Camus, Grand Cru, Burgundy 2013
- Olympic Provisions Salami
Chef Walter Abrams was raised in Bogotá, Colombia. He began to respect food on a visceral level throughout his childhood. Food and cooking were continually integrated into the rhythms of life and from an early age, he felt a connection to food and the customs that surrounded it. He began working in restaurants when he was 14 years old. A year later, he joined the culinary team at PGA National Resort & Spa, a mammoth operation with multiple restaurants, a banquet department, pastry and butcher shops. From 1998 to 2000, he attended the Florida Culinary Institute and a few years later, he received the Alumni of the Year Award.
After honing his craft in Florida, Walter was hired as the opening junior sous chef at Café Boulud at the Brazilian Court Hotel in Palm Beach. Working for Daniel Boulud delivered on its promise of being an influential and illuminating experience. Walter then accepted a position at one of the country’s most respected culinary establishments: The French Laundry. After three years, he mastered all stations in the kitchen, landing him the title of Sous Chef, a role he held for another four years. He is grateful to have worked alongside Thomas Keller and the rest of the talented team at The French Laundry.
Looking beyond the countryside, and eager to immerse himself in an urban tempo, Walter became the Chef de Cuisine at the Michelin starred Spruce restaurant in San Francisco. After a year at Spruce, Walter moved to Philadelphia to help revamp the iconic Le Bec Fin. He focused on elevated cuisine and received high ratings for his food in the city of Philadelphia. Longing for the West Coast, he moved back to Napa in 2014, and has remained focused on private dining, restaurant operations and R&D for startup food companies around the Bay Area.
Virtual Cooking Class and Wine Dinner — Pricing starts at $300 per person not including shipping or taxes
Sample menu — An Evening in Tuscany
Persimmon & Beet Tart, Burrata Cheese, Extra Virgin Olive Oil & 25 year old Balsamic Vinegar Pinot Grigio, Marco Felluga, Veneto 2018 — half bottle
Yukon Gold Potato Gnocchi Sweet Corn & Australian Black Truffles Barolo, Fenocchio, Bussia, Piemonte, Italy 2015 — half bottle
Italian Wedding Cookies Moscato d’Asti, Degiorgis, Sori del Re, Piemonte, Italy 2015 — half bottle
Housekeeping: There is a $1,500 F&B minimum spend per Wine Tasting and a $2,500 F&B minimum spend per Cooking Class required. The run of show will be decided upon a consultation with Haley, Walter and their team. They will also work directly with you to coordinate shipping. Food + Beverage kits are included with all tastings + seminars and can be shipped nationwide. In most cases, delivery will be scheduled to arrive the day before the event. These experiences work well for local and non-local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Fabio at Home — Cooking & Pasta Classes, Wine Tastings or Mixology Classes
Originally from the Marche region on Italy’s Adriatic coast, Fabio Trabocchi is widely celebrated among the world’s leading restaurateurs. A Food & Wine Magazine Best New Chef and recipient of the esteemed James Beard Award, Trabocchi has passionately pursued the goal of creating a world-class hospitality organization offering the finest dining experiences in the world. His growing restaurant group, with properties in Washington DC, Northern Virginia, Miami, and Venice, Italy, has brought him many accolades, yet his inspiration remains grounded in family traditions from Italy, Spain, and the United States.
Cooking Class
Food kits include ingredients to make a 3-Course menu, which can be personalized to clients specifications. <> Costs start at $85 per person plus Chef Fee — for Chef Fabio himself $12,000 fee or one of his Executive Chefs — $1000, for a 60 minute class. Admin fee, delivery and taxes are additional.
Hands-On Pasta Class
Food kits include ingredients to make a pasta-course along with a pre-made dessert, which can be personalized to clients specifications. <> Costs start at $60 per person plus $600 Chef Fee for a 40 minute class. Admin fee, delivery and taxes are additional.
Guided Wine Tasting
Wine will be selected upon a consultation with sommelier and can be personalized to clients specifications. Food kits include happy hour nibbles ie: cheese + charcuterie. <> Tastings start at $70 per person plus $500-$1,000 Sommelier Fee for a 60 minute class. Admin fee, delivery and taxes are additional.
Mixology Class
Class includes instruction on how to make 2 different cocktails. The exact cocktails will be selected upon a consultation with the mixologist and can be personalized to clients specifications. Food kits include happy hour nibbles ie: cheese + charcuterie. <> Classes start around $60 per person plus a $600 mixology fee for a 45 minute class. Admin fee, delivery and taxes are additional.
Housekeeping: These experiences are limited to people in the DC Metro-Area only. The exact menu and run of show will be decided upon a consultation with the Fabio Trabocchi event team. These experiences work well only for local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Exclusive Cooking Classes or Wine Tastings from Chef Dominique Crenn and her Team
Dominique Crenn’s parents had a strong influence on her interest and love for the culinary arts. She began her formal culinary training upon moving to San Francisco in 1988 to work at Stars, under luminaries Jeremiah Tower and Mark Franz. Since then, she has held the role of the first female executive chef in Indonesia at the InterContinental Hotel in Jakarta, headed the kitchen at Luce, where she garnered one Michelin Star in 2009 and 2010. In 2011, Crenn opened Atelier Crenn, a deeply personal project, where her heritage and ode to “poetic culinaria” is embodied through the whimsical creations she shares with her guests. Atelier Crenn received its first Michelin Star in 2011, and its second Michelin Star in 2012. As of November 2018, Dominique Crenn became the first female chef in the US to receive three Michelin Stars. Bar Crenn, was also awarded one Michelin star in the same year.
Crenn and her talents have since been introduced to a wider audience. She and her teams have been featured on Netflix’s second season of the popular Chef’s Table series. She was nominated in 2016 and 2017 by the James Beard Foundation for Best Chefs in America and received recognition from World’s 50 Best Restaurants. In 2017, Atelier Crenn debuted at no. 83 on the organization’s list of world’s best restaurants.
Cooking Class with Chef Dominique Crenn
Take your clients on a lux-whimsical journey and invite them to a Cooking Class taught by Chef Dominique Crenn herself. Learn about the ingredients, assemblage, plating, and extra panache that go into all of Chef Crenn’s dishes. This unique experience will be sure to engage all senses and offer your guests a “trip” they will never forget. The class will be 1 hour unless you request add-ons.
Chef Crenn’s fee starts at $15,000 and the cost per person will be around $300 not including admin fee, shipping or taxes. Add-on: Guided Wine Tasting, exact cost TBD and/or virtual tour of Chef Crenn’s Farm Blue Belle in Sonoma, Ca., exact cost TBD.
A Virtual Live Wine Tasting with Courtney Olsen
the Sommelier + Beverage Director of Crenn Dining Group. She’ll guide you on a trip through the world of tasting where you’ll deepen your senses and learn how to identify varietal, region, vintage, and quality. This can be a blind tasting or an open themed tasting experience where we highlight a region, producer, or style of wine. Courtney makes her wine selections based on a number of factors but is always happy to work with clients’ preferences on the tasting style, price range, number of bottles, and personalization around the purpose/tone for the tasting event.
Cost is $500 for one hour exclusive of wine selection, delivery/shipping + admin fees, and tax. Getting the Wine: CDG can ship wines nationwide, as long as there is an adult who can sign for the delivery.
Housekeeping: Experiences have a maximum of 30 participants. The exact menu and run of show will be decided upon a consultation with the Chef Crenn’s event team. They will also work directly with you to share any ingredient/bottle lists if needed and coordinate shipping where applicable. Guests are able to pick-up kits if located in the SF Bay Area. Food + Beverage kits can also shipping nationally can be discussed on a case by case basis.
Hungry to Learn More? Email: aimee@sixplus.com
Wine Tastings and Cooking Classes from Chef Charlie Palmer
Charlie Palmer was influenced by his upstate New York childhood experience working in his family’s vegetable garden, Charlie Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, originally located in a historic townhouse on the Upper East Side of Manhattan, Aureole moved 20 years later to a theatre district location in the heart of Times Square at the Bank of America Tower at One Bryant Park, where it flourished for 12 years before shifting to a virtual model, Aureole at Home, in June 2020. During its 30 years as a brick-and-mortar restaurant, Aureole earned 13 Michelin stars and two James Beard awards.
Other coast-to-coast locations encompass an expanding collection of award-winning restaurants and luxurious boutique hotels — many in equally significant historical locations and each designed with distinctive personalities to provide unique experiences. These properties include: Upper Story by Charlie Palmer, Charlie Palmer at The Knick, AVA Social at Archer Hotel New York, Willow by Charlie Palmer (Rhinebeck, N.Y.), Aureole at Mandalay Bay Resort & Casino, Charlie Palmer Steak at Four Seasons Hotel (Las Vegas), Charlie Palmer Steak (Washington, DC), Charlie Palmer Steak (Reno, Nevada), Charlie Palmer Steak (Napa, Calif.), and Dry Creek Kitchen at Hotel Healdsburg (Sonoma County in California).
Chef Palmer believes that hospitality is like everything else…it has to evolve. His and his teams philosophy has always been to make others feel like they are welcome, taken care of and their needs understood. They’ve mastered this feeling in their restaurants across the country and now, are excited to bring their Genuine American Hospitality to you, virtually. Whether for business or for pleasure they offer customized experiences for the home, office or anywhere you choose.
Food + Wine Tasting with Chef Charlie Palmer + Winemaker Clay Mauritson
Enjoy an exclusive virtual culinary experience with Chef Charlie Palmer and Winemaker, Clay Mauritson of Mauritson Family Wines. Guests will receive a delivery of all ingredients needed to assemble the at-home customized menu crafted by Chef Charlie Palmer. The experience will also feature a wine pairing from Mauritson Family Wines and an insulated reusable tote. The exact menu will be decided upon a consultation with Chef Palmer’s team.
Chef’s fee is typically $10,000 (Chef Palmer always donates a portion of this fee to a charity partner) and the cost per person will be around $250–300 per person all inclusive.
Food Kit: Cheese & Charcuterie with Jams, Pate + Fresh Bread
Hosting a meeting and want to elevate the experience for your team or clients? Why not order some treats from the team at Charlie Palmer Collective. In the kit along with cheese, charcuterie, jams, pate and fresh bread, each attendee will receive details about what is included in each box as well as anecdotes from Chef Palmer with a prerecorded toast along with plating recommendations.
Cost: $100 per person not including shipping or tax. Add-on: Wine, exact cost TBD
Housekeeping: The exact menu and run of show will be decided upon a consultation with the Charlie Palmer Collective event team. Food + Beverage kits can be shipped nationwide for all classes + tastings. In most cases, delivery will be scheduled to arrive the morning of the event. These experiences work well for local and non-local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Raines Law Room and Dear Irving’s Bar Director Meghan Dorman + Team
Meaghan oversees the bar programs, at all of Raines Law Room and Dear Irving Cocktail Bars, including cocktail creation, menu rotation, events and staff training. Under her watch the bar’s cocktail programs have made several national and international prestigious publications, including Tales of the Cocktail Top 10 “Best Cocktail Menu”, New York Times and GQ, among other prestigious publications.
As a founding member of the New York City chapter of LUPEC, Meaghan works to enhance and energize the community of local women in the spirits industry through charity work, education, and events. She’s presented and served on judging panels at countless competitions, like Tales of the Cocktail and Speed Rack. And she’s taken home numerous awards, like Imbibe’s Bartender of the Year.
Virtual Cocktail Classes
Learn from either Meaghan Dorman, the Beverage Director herself, or one of her disciples; all who will share a passionate enthusiasm for the world of mixology. Choose to learn how to mix 1 or 2 cocktails. This class will kick off a happy hour vibe, move into a review of bartending techniques and tools and some cocktail history or specific spirit info and wrap up with general Q&A or more conversation around cocktails. To catch a glimpse of a past experience, click here!
Available Year-Round Cocktails:
Blackberry Bramble- Rum, Lemon, Blackberries
Il Pepino Margarita- Tequila, Lime, Agave, Cucumber Syrup, Celery Salt
Margarita- Tequila, Agave, Salt, Lime
Orange Mule- Vodka, Orange- Infused Honey Liquor, Ginger Beer, Lime, Orange
Holiday Season Cocktails:
Kir Royale- Sparkling Wine, Cassis Liqueur
Holiday Old Fashioned- Bourbon, Cinnamon Syrup, Orange Bitters
Chalet Shake Up- Gin, Cherry Reduction, Garam Masala, Lime
Treetop Mule- Vodka, Pine, Ginger, Lime
Polar Margarita- Tequila, Blood Orange, Agave, Lime, Spiced Rum
Apre Ski Relaxer- Rum, Pecan, Pineapple, Lime, Nutmeg
Opt for some add ons:
Shaker Set- Shaker, Hawthorne Strainer, Hand Juicer, Jigger, Ice cube tray- $75 each
Mini Jigger- $10 each
Japanese Jigger- $25 each
Custom Box Design- $450 for 50 boxes
Custom Note Card- $375 for 50 cards
Custom Recipe Card- $375 for 50 cards
Include a Food Boxes from Murray’s Cheese*:
Greatest Hits: Cheddar, Brie, Gruyere, Manchego, Cherry Preserves, Crackers, Marcona Almonds- $125 each
Essentials: Trio of Jams, Mini Brie, Vanilla Shortbread, Goat Cheese, Cheddar, Brie, Jambon, Hazelnut Crisps- $150 each
La Dolce Vita: Taleggio, La Tur, Piave, Gorgonzola, Soppressata, Prosciutto di Parma, Castelvetrano Olives, Italian Crackers- $175 each
*food boxes will be delivered separate from cocktail kits.
Costs + Housekeeping: Cocktail Kits are $70 per kit for 1 cocktail or $140 per kit for 2 cocktails + $50 per person for the instruction. Pricing includes all the ingredients to make the cocktails and shipping. Additional fees may apply. The exact cocktails and run-of-show will be decided upon a consultation with the event team at Raines Law Room + Dear Irving, where they will also help you with shipping logistics. Please note: they are able to ship anywhere in the states except: AL, HI, NC, OH, UT. These experiences work well for local and non-local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Learn to cook a perfect steak from STK Market
Steak + Chef Demo
Learn to cook your steak to perfection! A 20-minute live chef demo from STK. If luck is on your side, you may get to learn from Executive Chef Stephen Hopcraft of STK LV and “Top Chef” contestant. Just select the package that is right for you and your group. All packages include complimentary dining dollars (for your next in-restaurant STK experience), a chef-curated instruction card, 3 signature STK dry rubs, and access to STK radio.
Costs range from $99 to $399 per package plus tax. Selections include choice & prime cuts of beef — shipping is 2-day air and is a flat fee of $29.95 per box. Check-out the packages here!
Housekeeping: Minimum of 20 packages required. The STK event team will work with you on coordinating the demo as well as shipping. This experiences work well for local and non-local groups.
Hungry to Learn More? Email: aimee@sixplus.com
Wine Tastings from Fred Dex MS
Besides being one of 274 Master Sommeliers in the world, Fred Dexheimer’s career spans more than 20 years in the wine and hospitality industry. Fred has developed 30+ restaurant and hotel wine + beverage programs and trained 1000’s of wine professionals and aficionados the skills, secrets, and systems to tasting wine like a master. He’s also a skilled speaker and collaborator to many of the world’s top wine regions and wineries.
Fred’s mission is to Rock Your Wine World! With that in mind, he has created a unique approach to his Virtual Wine Tastings complete with walks through dreamy vineyards and nostalgic rock music, offering viewers a genuinely educational experience, which hopefully one never forgets. To catch a glimpse, click on the photo above!
Guided Wine Tastings
Costs start at $750 per event, not including wine, shipping, or taxes.
Housekeeping: For all tastings, Fred Dex MS, will coordinate with you on what beverages he recommends for the tasting and share links for you to either purchase on behalf of your attendees or have them purchase on their own.
Hungry to Learn More? Email: aimee@sixplus.com
Cooking Classes from Chef Jonah Miller
Chef Jonah began his culinary career with two seasons at Chanterelle and then moved on to Gramercy Tavern and Savoy, among others. Most recently, he was part of the opening team at Danny Meyer’s Maialino, where he spent three years. After leaving Maialino, he returned to Spain, where he had spent a semester during his Food Studies and Restaurant Management B.S. program at NYU. That time in northern Spain provided the finishing touches to the vision behind Huertas.
No matter where you find yourself, Chef Jonah makes it easy to get the team together and travel virtually to Northern Spain. Via Zoom, he’ll guide you on well-honed techniques for Tortilla Española or Paella or another Spanish favorite (including vegetarian or vegan versions). He is also happy to customize the lesson plan based on your dietary preferences and recipes that use ingredients that are readily available in your area
Pricing
$250/class for groups up to 10 people, $350/class for groups up to 20 people or $450/class for groups up to 30 people
Housekeeping: Huertas is not shipping food at this time. They will supply each attendee with an ingredient list to purchase prior to class.
Hungry to Learn More? Email: aimee@sixplus.com
Cooking Demos from Chef Alex Guarnaschelli
Chef Alex Guarnaschelli is a recurring and guest judge on several Food Network prime-time series such as Chopped, Beat Bobby Flay, Cooks vs. Cons and Bakers vs. Fakers. Alex has appeared as a judge on Food Network’s new series Iron Chef Gauntlet, and as both a challenger and a judge on Food Network’s Iron Chef America where she went on to compete on season 4 of The Next Iron Chef. In 2012, she beat nine rival chefs to win The Next Iron Chef: Redemption and joined the ranks of Kitchen Stadium Iron Chefs.
Guarnaschelli has been featured in The Wall Street Journal, The New York Times, Food & Wine, Food Networking Magazine and Every Day with Rachael Ray. In 2018, she launched her own Food Network digital series Fix Me A Plate, where she takes audiences on an insider’s tour of the city’s best no-frills food spots, and the series has been greenlit for seasons 2 and 3. In 2019, she signed on to co-host Food Network’s The Kitchen and hosted her own competition show on Food Network, Supermarket Stakeout, which has been greenlit for season 2. Guarnaschelli released her first cookbook, “Old-School Comfort Food: The Way I Learned to Cook”, in Spring 2013. Her second cookbook, “The Home Cook: Recipes to Know by Heart”, debuted in Fall 2017.
For her Cooking Class, Chef Alex will send seasonal recipes for clients to choose from, keeping in mind your needs and food items that will shop well. Food kits start at $200 per person, not including shipping or taxes. Alex’s fee is $11,500 — $15,000 depending on date.
Housekeeping: Chef Alex and her team can ship food kits nationwide.
Hungry to Learn More? Email: aimee@sixplus.com
And if you are in the mood for something totally not culinary, check out some magic!
A Magic Show from Greg Dubin (aka The Great Dubini)
Greg Dubin has been performing magic his entire life. When the world was operating full tilt, he could be seen at some of NYC’s top venues such as The Slipper Room, Le Poisson Rouge, and The McKittrick Hotel. As a consultant, he has brought magic and special effects to a number of productions, including the off-Broadway hit Sleep No More. He also performs extensively at corporate and private events around the country. The virtual medium translates well with magic allowing Greg to engage the audience with a variety of tricks like never before. To catch a glimpse, click on the photo above!
Housekeeping: Zoom shows start at $750 per show. Optional Box of Tricks: a mix of items used for the show ~$25 additional per person.
Hungry to Learn More? Email: aimee@sixplus.com
Ethnic Cooking Classes from Chef Teena
Chef Teena found her love of food, flavor, and color early in her life while watching her parents run a restaurant upon immigrating to the US from India. A colorful journey through the years brought her to a partnership with Atherton Appliance & Kitchen in 2016 where she opened her own business, a cooking school called Explore Culinary Arts.
Virtual Cooking Class
Chef Teena can teach cooking classes in a variety of cuisines such as Indian, Italian, Mediterranean, or Asian cuisine. She can also guide pastry workshops and wine & cheese tastings. To catch a glimpse, click on the photo above!
Costs start at $75 per person, ingredients not included.
Housekeeping: Ingredient lists to be sent to the group prior to the class.
Hungry to Learn More? Email: aimee@sixplus.com
