If you have ever been lost in artisinal cheese section wondering what the difference was between a goats milk cheese and sheeps milk cheese; between blue cheese and stilton; or have you just wanted a tasty cheese to pair with your wine that evening? Then be sure to join Gina Frieze owner of Venissimo Cheese Shop and Keri Busino District Manager of Icon Estates Wines, as they invite to a fabulous wine and cheese night! You'll be sampling and savoring delicious cheeses and wines while learning the specifics to creating your own great wine tasting wonderland! **This class serves wine & cheese only.

Valentine's Day is a special occasion which deserves an equally special wine dinner to treat all of your 'loved ones' to. Join us on Thursday February 12, 2009 at 6pm for an all Sparkling Wine Dinner with a menu created with love by The Prado's Executive Chef Jeff Thurston. Reception starts at 6pm with a seated dinner thereafter. $99.95 per couple plus tax and gratuity. Please call 619.557.9442 X 203 for reservations. Reception Cucumber shooter with Hawaiian pineapple Chef’s creek oysters on the half shell with J Serra Cristalino rose gellee Maine lobster medallion, on crostini with saffron-vanilla aioli, micro beet greens NV J Serra Cristalino Rose 1st course “A study in beets” sliced, Sweet red, gold & ciogga beets, with Champagne vinegar pickled tiny beets, Sonoma goat cheese, organic frisee, Dijon-truffle vinaigrette NV Graham Beck Brut Intermezzo Vida organic sparkling chardonnay granite, micro star flowers 3rd course Medallion of Scottish salmon confit on a nest of sautéed brussel sprouts, Meyer lemon-italian parsley gremolata & carrot crème brulee 2007 Paringa Sparking Shiraz Dessert Raspberry martini, with chambord zabaglione, champagne vanilla cookie NV Zardetto Prosecco Private Cuvee Brut

It is the night before Valentines Day and this love story just is not complete without a sip of red wine and a nibble of chocolate; so Join Keri Busino, District Manager of Icon Estates Wines as she shares with you the romance between the two. You will be indulging in an evening of decadence with big red wine varietals, ports and a few chocolate nibbles. What better way to begin a weekend of LOVE? This class will be served with The Prados flatbread and hummus and a selection of cheese, meat, and fruit.

When we are trying to be fit and trim it is a constant struggle for food lovers to find dishes that fire them up. This class is the answer to that conundrum. With his long history and experience at many fine dining restaurants, boring food just does not cut it; so when Ian wants something healthy it has to have flavor and culinary flare. This evening will be all about the inspired types of dishes that helped Ian drop 20lbs in 3 months. Join us for this class and learn the dishes and other ideas that you can use to be fit trim and fired up! Menu: Spiced Chicken & Potato Skewers with Cilantro Mint Chutney; Truffle Crustini with Sweat Onion Asparagus Caprese Salsa; Grilled Sirloin with Corn & Roasted Garlic Relish on fresh arugula salad; finishing with Frangelico Fruit in Waffle Bowls with Peanut Cream. This class is served with selected house wines.

A new year deserves a new culinary adventure! So join Nadia Frigeri, our resident expert Italian Chef as she sets sail (and takes you with her) to Venice! This class will be romantic, aromatic, and indulgent- just how Venice should be. Look forward to feasting on: Harry’s Shrimp Pate’on Harry’s Bar Bread Rolls; Risotto with Three Wild Mushrooms; Roasted Pork Tenderloin with Rosemary, Garlic and Cream Sauce; Rosemary and Garlic Roasted Potatoes; Baked Fennels Au Gratin with Béchamel Sauce and finishing with Galani (Carneval Sweet Fried Dough Venetian Style). This menu will be paired with selected wine for each couse.

JUST ADDED! Due to popular demand and sold out classes, sushi and martinis! A new year, a new Friday night gathering! And here it is- get your front row seat to the best sushi show in town....starring YOU! You get your hands wet and ready to roll while Jeff Roberto from Sushi on a Roll, guides you to creating the best sushi you have ever MADE! On the menu is California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class with a limit of 2 martinis per person.

Join Chefs Donna & Elaine for a sneak peek into "Stealth Health" for 2009. Their passion is flavor, and their goal is health. Incorporating flaxseed, wheat germ and whole grains as well as fresh fruits and locally raised eggs, the Sweet Cheeks Baking team encourages healthful ingredients in anything yummy! Their style of baked goods show that clean living and honest baking & business practices lead to a more healthful way of life. Dessert is GOOD FOOD!Come join us! This class is served with house select wines.

Join our newest addition to the Chef line-up at Balboa Park Food and Wine School; Chef Melissa Mayer as she introduces some of her favorite small plates featuring bold and international flavors and combinations. You will learn how to treat appetizers as a meal in itself, experiment with creative combinations, downsize food portions and fuse flavors from east to west. Of course, with the development of a desire for healthier eating, small plates are also more appealing than ever before. Menu highlights include: cucumber "ceviche" with chile cucumber foam, grilled shrimp with smoked pimenton and cumin cream, pepper-seared ahi with sesame oil and wasabi creme fraiche, black bean tacos with truffles and wild mushrooms and cilantro pesto. Nosh your way through the evening and learn that the first course can play out through the entire meal. This class is served with house select wines.

A new year, a new Friday night gathering! And here it is- get your front row seat to the best sushi show in town....starring YOU! You get your hands wet and ready to roll while Jeff Roberto from Sushi on a Roll, guides you to creating the best sushi you have ever MADE! On the menu is California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class with a limit of 2 martinis per person.

Is there a better start to the weekend than with a brunch class at Balboa Park Food and Wine School with Peter Robson? He is bringing you into the New Year with a brand new Brunch Menu: Spinach and Ham Quiche with a Jicama and Carrot Slaw; Hawaiian Bun French Toast with Smoked Bacon; Zuke and Tomato Compote; Green Bell Peppered Home Fries; and if you have room.....Grilled Bananas with Ginger and Grand Mariner Cream. Lets not forget the bloody marys and mimosas (limit 2 per person included in the price).

Let us start the new year out with a new way to look at veggies...WOW you say? Executive Chef Hanis Cavin from Kensington Grill bringing to Balboa Park Food and Wine School a class centered around veggies? Yup! And he has created a menu that will turn any non-believer! Starting with: Caramelized onion tart with brie and shaved apple slaw; Grilled romaine, crispy tofu and an avocado vinaigrette finished with parmesan cheese; 3 bean ragout stuffed peppers, asparagus, and orzo in a tomato fennel broth and completing the evening with oven roasted peach soup, peppercress and meyer lemon. This class is served with house select wines.

January is a time to celebrate the bounties of the year past and to anticipate new experiences. Noelle Pallaria is helping you along the way, this evening is all about creating a winter Italian meal, one that will be super easy and very tasty to re-crate at home! On the menu: Traditional Italian Bruschetta; Homemade Basil Manicotti; Char-grilled Beef Sirloin with Radicchio and Polenta; Mixed Greens with Aged Balsamic Vinegar and Extra Virgin Olive Oil; finishing off with irresistible Tiramisu. This class is served with select house wines.

January is definantly here and in some areas that means snowstorms and icicles, but here in San Diego it means sweaters and boots, and soup on the stovetop. Join Nadia Frigeri as she warms up the kitchen and you with a hearty brunch that will keep the chill of winter away! On the menu: White Beans Soup with Shrimp and Balsamic; Chicken Tajine with Preserved Lemon and Green Olives on Herbed Couscous; Roasted Lamb Chops with Red Wine Sauce and Caramelized Onions and finishing with Apple and Pear Strudel with Caramel and Chocolate Sauces. This class will be served with mimosas and bloody marys (limit 2 per person included in price).

Was it your New Year Resolution to learn to roll Sushi? Or was it to attend a cooking class? Well then here you are, get your seat-make your reservation-bring your appetite because we will be serving up The Prados famous Mojitos while Jeff Roberto (our Sushi Maestro) from Sushi on a Roll, shows you the ins and outs of Sushi rolling and tricks of getting those chopsticks to work for you! On the menu is California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class with a limit of 2 mojitos per person.

If you have ever been lost in artisinal cheese section wondering what the difference was between a goats milk cheese and sheeps milk cheese; between blue cheese and stilton; or have you just wanted a tasty cheese to pair with your wine that evening? Then be sure to join Gina Frieze owner of Venissimo Cheese Shop and Keri Busino Distict Manager of Icon Estates Wines, as they invite to a fabulous wine and cheese night! You'll be sampling and savoring delicious cheeses and wines while learning the specifics to creating your own great wine tasting wonderland! **This class serves wine & cheese only.

Homemade Indian food has never been so easy or tasted so good! For centuries Indian recipes were never written down, they were passed on through the generations by word of mouth. Now the delightful Shital is talking and spilling all of India’s secrets! In this class you’ll not only taste amazing ethnic food, but you’ll learn about the traditions and Indian culture. Her menu for the adventure: the Curry is Chicken Makhanni (Served with pre-made Naan)A very popular dish that is cooked in delicious creamy red curry sauce; the Yogurt dish is Cucumber Raitu-a cool and soothing yogurt with cumber that complements spicy curries with rice; the Rice Dish is a spicy seasoned Rice with vegetables, tasty turmeric basmati rice with potatoes & peas; for dessert Carrot Halva-Shredded carrots cooked in milk. Flavored with cardamom, saffron and almonds.(Served hot with vanilla bean ice-cream). This class is served with selected house wines

Here it is debuting in 2009- Peter Robsons famously creative and crazy cocktail cuisine class! Pete is going to show you how a splash of rum and a jigger of vodka will liven up not only you; but your food! On the menu: Boiler Maker Marinated Beef Skewers; Opal Cocktail Wilted Spinach with Mandarin Oranges and Black Olives; Black Russian Beef Filet; Jaeger Bomb Baby Potatoes; Salty Dog Green Beans; and lets not forget the Brandy Cobbler Fuji Apples over Vanilla Ice Cream. This class is served with house selected wines.

If you are looking for an early Valentine's treat or a special night out then get your reservation for this unusual and intriguing class. Our favorite Italian chef, Nadia Frigeri created a menu revolved around CHOCOLATE~what could be better? On the menu: Three Squash Ravioli with Sage Brown Sauce and Bittersweet Chocolate; Cayenne and Sage Crusted Roasted Pork Tenderloin with White Chocolate Sauce; Flourless Dark Chocolate and Nuts Cake with Orange-Mascarpone Cream; Dark Chocolate Ice Cream with Toasted Macadamia and White Chocolate Sauce; Dried Fig, Walnut and Dark Chocolate Truffle. This class will be paired with select wines per course.

Cooking With The Bull, that's the Red Bull! Come try a new Culinary Art of "Liquid Fusion" with one of Pete Robson's Favorite Red Bull. And of course the dishes will use the visual presentation of fire in the pan with the technique of Flambe! So come enjoy a evening of Food, Fun and Drink with the Balboa Food and Wine School. Red Bull Raspberry Vingrette over Baby Mixed Greens with White Button Mushrooms; Da Bull Shrimp; Flame Grilled Chicken Breasts with Red Bull Deglazed Pearl Onion Cream; Red Bull Vichy Style Carrots; Jaeger Bomb Red Potatoes; and to top it all off with Red Bull Cola with Fire Rummed Fuji Apples over Vanilla Gelato. This class is served with house chardonnay and merlot.

Is there a better way to begin the weekend than with brunch? Join Chef Peter Robson as he serves up and teaches you the basics to a tasty bistro brunch. You will be able to re-create this time and time again at home and avoid all the lines at the neighborhood bistro. Pete is making: Mushroom and Cheddar Quiche; Florentine Fritta; Ham and Swiss Crepes; Spring Onioned Home Fries; Orange Glazed Carrots and if you have room for Ganche Dipped Bananas with Chantilly Cream for dessert. This class is served with Mimosas and Bloody Mary's (2 per person in the price of class).

Be sure to get your front row seat early! Brian Malarkey, Executive Chef of Oceanaire and 'Top Chef' contender is preparing a special menu of LOVE for this Valentines Class. If you are looking for an extraordinary Valentines treat, then this is the PERFECT class! The menu will be revealed soon and we will be pairing each course with selected wines.

This Valentines Day do something different and decadent, join Gina Freize, Cheese Whiz and owner of Venissimo Cheese Shop in Mission Hills, as she stirs it up and creates a fun experience meant to be shared with your special other! Tonight is about couples, and discovering the joy of hands-on cooking. Plunge into your shared melting pot of oozing cheese, flavorful Italian spices and herbs, and chocolate! The menu includes: Classic Swiss Fondue; Fondue Chinoise with Red Wine, Leeks, and Mushrooms; and Dark Chocolate Liqueur Fondue. Served with house select wines. This class is VERY LIMITED on seating. Please call Stacy at 619.557.9441 X203 for your reservation. This class is $95.00 plus tax and gratuity per COUPLE.

Valentine's Day is a special occasion which deserves an equally special wine dinner to treat all of your 'loved ones' to. Join us on Thursday February 12, 2009 at 6pm for an all Sparkling Wine Dinner with a menu created with love by The Prado's Executive Chef Jeff Thurston. Reception starts at 6pm with a seated dinner thereafter. $99.95 per couple plus tax and gratuity. Please call 619.557.9441 X203 for reservations. Reception Cucumber shooter with Hawaiian pineapple Chef’s creek oysters on the half shell with J Serra Cristalino rose gellee Maine lobster medallion, on crostini with saffron-vanilla aioli, micro beet greens NV J Serra Cristalino Rose 1st course “A study in beets” sliced, Sweet red, gold & ciogga beets, with Champagne vinegar pickled tiny beets, Sonoma goat cheese, organic frisee, Dijon-truffle vinaigrette NV Graham Beck Brut Intermezzo Vida organic sparkling chardonnay granite, micro star flowers 3rd course Medallion of Scottish salmon confit on a nest of sautéed brussel sprouts, Meyer lemon-italian parsley gremolata & carrot crème brulee 2007 Paringa Sparking Shiraz Dessert Raspberry martini, with chambord zabaglione, champagne vanilla cookie NV Zardetto Prosecco Private Cuvee Brut

These classes sell out quickly, so be sure to register NOW! Jeff Roberto from Sushi on a Roll will be showing you the secrets of sushi rolling all night (or for about 2 hours) and you will be putting your talent to the test! Have a sip of sake while you roll and make sure that you know how to make those chopsticks work, because you will be eating your creations! On the menu: California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class served with Asian Beer and Sake.