Aubergine Carmel - the Restaurant in L'Auberge Carmel

 


Carmel Forest Dessert

 

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Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


May 7: Fruit Tartlets

with Executive Pastry Chef Ron Mendoza

These beautiful jewel-like tarts are deceptively easy to make. Learn the ins and outs of creating delicious show stopping desserts. Chef Mendoza will go over creating the sweet crumbly dough, lining and filling tart shells and the best fillings.

May 14: Sauce Odyssey 3 - Shellfish
with Grand Chef Justin Cogley
Preparing sauce for oysters, clams and mussels. Skills covered include: using different thickening agents, preparing emulsions, balancing flavors and cooking shellfish


These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Mother's Day Brunch

Call Now: 831 624 8578   Book Online: opentable.com


 

Sunday, May 11, 2014

11 am to 2 pm

 


Menu


cheese from the cave

iberico ham



asparagus, duck egg, truffle vinaigrette



poached egg, prosciutto, morels

or

dry aged ribeye, potato, morels

or

halibut, rapini, kale



crepes, strawberry, buttermilk

or

chocolate pudding, sea salt

 

 

 

$110* per person

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Terrior

 

 

Terroir: Southern BBQ

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

May 20, 2014

Featuring dinners inspired by travel and cuisine from around the world.

Featuring smoke, beef and bourbon

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


June 11: Beer, Beef, and Barrel Aged Bourbon
with Grand Chef Justin Cogley
Bridging the gap between pubs and gastronomy, come prepare this sophisticated, upscale pub fare. Skills covered include: preparing a warm vinaigrette, poaching eggs, selecting, cleaning and steaming mussels, cooking steak, hot-emulsion sauces and caramelizing onions.

These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

Terroir: Korean

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

June 17, 2014

Featuring dinners inspired by travel and cuisine from around the world.

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


July 9: Monterey Bay Abalone
with Grand Chef Justin Cogley

Using this amazing local ingredient harvested from our 55 gallon tank. Learn about the life cycle and stainability as well how to prepare them 3 different ways: raw, whole roasted and sautéed.

These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

Terroir: New England Lobster Bake

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

July 15, 2014

Featuring dinners inspired by travel and cuisine from around the world.

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


August 6: Vegetarian “Old World Grains and More”
with Grand Chef Justin Cogley
Explore a whole new look on how to prepare a 3 course dinner using products from around the world, uncommon spices and roots to make the ingredients pop.

These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

Terroir: Reflections on Cuisine

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

August 19, 2014

Featuring dinners inspired by travel and cuisine from around the world.

 

Featuring iconic dishes from Charlie Trotter, Emeril and Norman Van Aken

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


September 10: Game Season
with Grand Chef Justin Cogley
Support local and sustainable agriculture by cooking local produce and adding wild game. Skills covered include: working with fall ingredients and using game birds such as partridge.

These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

Terroir: Japanese Izakaya

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

September 16, 2014

Featuring dinners inspired by travel and cuisine from around the world.

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


October 8: Adventure: Caribbean
with Grand Chef Justin Cogley
Getaway to the Caribbean and spice up your dishes with Caribbean ingredients. Skills covered include: cooking with mango, Caribbean rice, pudin de pan and more.

 

October 15: Tiramisu

with Executive Pastry Chef Ron Mendoza

Learn how to make tiramisu, a classic coffee-flavored Italian dessert. Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked biscuits and sweet mixture of mascarpone cheese, eggs and sugar. Help out with the preparation and cooking; and, best of all, enjoy your delectable creation!


These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

Terroir: Scotland

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

October 21

Featuring dinners inspired by travel and cuisine from around the world.

 

Featuring game birds, whisky and highland cheese

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


November 12 - Thanksgiving and more
with Grand Chef Justin Cogley
We will be covering timing, tricks, and restaurant recipes that will work at home. The class will feature the process of roasting a whole bird. You will leave this class with tested recipes, shopping lists, and a few surprises.

 

November 19: French Macarons

with Executive Pastry Chef Ron Mendoza

Macarons are a perfect holiday cookie to give as gifts or share with guests. This class will go over the basics of the French sweet meringue-based confectionery commonly filled with ganache or buttercream. This class will go over batter, piping, baking and choosing sweet and savory fillings.


These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

The Mushroom Hunt

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

November 18

Featuring dinners inspired by travel and cuisine from around the world.

 

Featuring black trumpets, white truffles and matsutake

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Sweet & Savory Cooking Classes

 

Sweet & Savory Classes

Call Now: 831 624 8578 Learn More: Click Here


December 10: Holiday Canapés and Cocktails (part 2)
with Grand Chef Justin Cogley
Learn how to craft cocktails using fruit purees and emulsions. The class will also learn about three “restaurant secret” canapés that will make a statement at your next holiday party.

 

December 17: Soufflé

with Executive Pastry Chef Ron Mendoza

A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients. This class will go over techniques for perfectly puffed soufflé as well the best bases for either savory or sweet.


These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Each Chef guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

 

Classes are held from 11:30 am to 1:30 pm and $100* per person, includes recipes and instruction.

 

*Plus service fee and tax. Beverages not included

 


 

Terrior

 

 

Winter Along the Big Sur Coast

Call Now: 831 624 8578   Book Online: opentable.com Learn More: Click Here


 

December 16, 2014

Featuring dinners inspired by travel and cuisine from around the world.

 

Featuring our interpretation of the coast.

 

$110* per person, four-course dinner including wine pairings

 

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax.

 


 

Special Events at Cantinetta Luca

| Call Now!
831.625.6500
|

Learn More
Click here to view their special events

 

Visit our Sister Restaurant Cantinetta Luca to learn more about their exciting schedule of cooking classes centered on the secrets of making great antipasta, pizza and pasta and other special events.

 

 

 

 

 


 

 

Aubergine Carmel - the Restaurant in L'Auberge Carmel

 



Monte Verde at Seventh, Carmel-by-the-Sea, California, 93921
Tel: 831 624 8578

Reserve the Carmel Culinary Package at L'Auberge Carmel for the Full Experience


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