Events

Bartending Class with our "Bartender of the Year" Mark Brown!

Saturday, July 24th
1:00pm-2:30pm
$65 per person

23-Year Parkway veteran and “Bartender of the Year” (Pasadena Weekly) Mark Brown will show you everything you need to know to mix the perfect cocktail. He’ll go over mixing basics and the equipment you need for your home bar. Mark will also teach you how to make really unique cocktails using ordinary ingredients, how to mix Parkway’s famous cocktails, and he’ll review several different liquors.

Get ready for mixing and tasting!

Call now to reserve your spot: 626.795.1001
Hors d'oeuvres will be served.

October 24, 2010
6-10pm  

Cooking Classes with Chef Lalo Sanchez!

Our VERY popular cooking classes with Chef Lalo are back!
“Summer Grilling” is the theme featuring herbs and vegetables from our organic garden.

$90 per person
Saturday , June 12 , 2010
11:00am

"Summer Grilling"

1st COURSE
gazpacho

grilled shrimp skewers

2nd COURSE
grilled ribeye with chef lalo`s signature rub

roasted herbed potatoes

vegetables from the grill:
endive in honey lime marinade, asparagus,
balsamic glaze

3rd course
mascarpone mousse

grilled peaches in sauterne

During the class we will serve lemonade, orange juice and prosecco. After the class, the students will be served the class meal in our dining room. Also served, white and red wine.

Thank you to our incredible guest chef, Mark Reggiannini... his food was phenomenal. To all of you that came out and experienced Chef Mark's cooking... THANK YOU for making his visit a huge success! Visit our FaceBook page to see pictures of the event.

Chef Mark Reggiannini’s philosophy on food is simplicity.

With simple fresh ingredients Mark creates his contemporary cuisine and is able to keep the rich flavor while minimizing the heaviness sometimes associated with classic French cooking. This highlights the bold essence of his cooking style.

Mark has worked with some of the world’s most respected chefs, cutting his teeth under Todd English of Olives and Scott Bryant of Vertis, as well as one of the most celebrated chefs in the world, Jean Georges Vongrichten.

MENU

first course
ahi tuna carpaccio over flatbread
daikon and carrot, orange soy vinaigrette   15

vermont cheddar fennel and celery soup
mussels, truffle oil   9

brick oven roasted red beet salad
goat cheese wontons, field greens, goat cheese cream sauce   14

spinach and bacon salad with caesar dressing
grilled red onions, smoked rocky mountain trout, crispy croutons   14

“rocket salad”
arugula, shaved fennel, parmesan cheese, citrus vinaigrette   12

squid stuffed with shrimp
porcini and mint sauce   16

main course
bee pollen dusted alaskan halibut
herb spiced couscous, spring peas and edamame, almond brown butter sauce   34

roasted organic chicken breast
stuffed with arugula, Nicoise olives and brie cheese, mashed potatoes, jus de rotie   23

grilled hanger steak
oyster mushroom mashers, Roquefort crumble, red wine vinaigrette   28

coq au vin
red wine braised chicken, bacon mashed potatoes, melted red cabbage, pearl onions   23

grilled beef tenderloin
goat cheese and potato gratin, tomato and bacon brown butter sauce,
sauté of gingered spinach   36

dessert
milk chocolate pudding
vanilla chantilly   8

rocky mountain berry crumble
caramel ice cream   9

tahitian vanilla bean crème brulee
grand marnier tuille   9

caramel cheesecake
blackberry sauce   9