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Grilled Shrimp and Goat cheese Tostadas with Cilantro Chimichurri

Serves 4

Sarah Foster Recipe

  • 2 Tablespoons olive oil, plus extra for brushing the tortillas
  • 1 ½ tablespoons chopped fresh cilantro
  • 2 scallions minced 
  • 1 jalapeno pepper, cored, seeded, and minced
  • Juice of 1 lime 1 pound of large to medium shrimp, peeled and deveined
  • Sea salt and freshly ground pepper 
  • 4 inch flour tortillas
  • 2 cups mixed fresh baby greens
  • 4 ounces goat cheese, crumbled (about 1 cup)
  • ¼ cup cilantro leaves
  • 2 avocados, halved, pitted, peeled and sliced
  • Cilantro Chimichurri (recipe follows)
  • 1 lime quartered

Prepare a hot fire grill or gas grill or grill pan.

Stir olive oil, cilantro, scallions, jalapeno pepper, and lime juice together in a medium bowl. Add the shrimp and let marinate the shrimp for 5 minutes.

Remove the shrimp from the marinade, season to taste with salt and pepper, grill for 1 ½ minutes per side, until golden brown and crispy.

Brush one side of each tortilla lightly with olive oil, season with salt and pepper, grill for about 1 minute on each side, until golden brown and crispy.

Lay the toasted tortillas on four plates and arrange shrimp on top. Pile the greens on top of the shrimp, sprinkle with the goat cheese and cilantro leaves, and lay avocado slices on top. Drizzle each with cilantro chimichurri. Season with salt and pepper and a lime slice.

Cilantro Chimichurri

Makes about 1 cup

  • 1 ½ cups of cilantro leaves
  • ½ cup flat leaf parsley
  • 2 tablespoon chopped fresh oregano
  • 1 tablespoon honey
  • 2 garlic cloves
  • ½ teaspoon of dried red pepper flakes
  • 2 tablespoons white wine vinegar
  • Juice of 1 lime
  • ½ cup extra-virgin olive oil
  • Sea salt and freshly black pepper 

Combine the cilantro, parsley, oregano, honey, garlic, red pepper flakes, vinegar, and lime juice in a processor or blender a puree until smooth. With the motor running, gradually add the oil. Season with salt and pepper to taste and serve or refrigerate in an airtight container until ready to serve.  Last up to one week.