Cooking with Anita is a hands on cooking party experience that offers extensive menu options with fantastic dishes from almost every continent. Call or email Anita to reserve your event date and then select your menu from the menu options below.

American Menus

All American

Maryland Crab Cakes with Aioli and Horseradish Mayonnaise - Midwest Summer Corn Chowder - Salmon in Oregon Hazelnut Butter - Idaho Potatoes - Washington Salad - Hawaiian Sorbet - Sesame Flank Steak - Western Baked Beans - Georgia Peach Pie - Homemade Peach Ice Cream - Key Lime Pie

A Taste of New Orleans

Brandy Milk Punch - Shrimp Creole with Rice - Trout Amandine with Green Beans - Mint Sorbet - Fried Chicken - Jalapeno Cheese Grits - Ambrosia - Beignets - King Cake

A Taste of Creole

Broiled Oysters on the Half Shell - Squash Soup - Catfish Pecan with Meuniere Sauce - Whole Baby Okra in Olive Oil - Grilled Chicken Breasts with Eggplant - Bourbon Macerated Strawberries with Vanilla Ice Cream - Banana Bread Pudding with Rum Sauce

Big On Taste

Smoked Salmon with Caper Cream - Creamy Roasted Parsnip Soup with Chevre-Walnut Crostini - Big Shrimp with Armenian Pesto - Raspberry Sorbet - Lemon Mustard Mint Leg of Lamb - Gingered Sweet Potato Puree - Lemon Cream Roulade - Mississippi Mud Pie

Cajun Cooking

Crab Bayou Teche - Chicken and Sausage Gumbo with Rice - Biscuits - Shrimp Etouffe - Bourbon Pecan Pie - Peach/Blueberry Cobbler

Comfort Food

Gougere - French Onion Soup - Oven Baked Wild Mushroom Risotto - Meatballs in Goulash Sauce - Mashed Potatoes - Macaroni and Cheese Deluxe - Chocolate-Chocolate Cake - Gingerbread Cider Cake - Crème Brulee

Cooking with Wine

Caponata with Mozzarella - Mushroom and Pinot Noir Soup - Cast Iron Salmon with Syrah Drizzle on Salad - White Wine Sorbet - Roast Game Hen with Rice - Raspberry Chocolate Truffle Cake - Strawberries and Mint

Down Home Southern Cooking

Scalloped Oysters - Summer Squash Bisque - Fried Catfish - Hush Puppies - Buttermilk Fried Chicken - Green Beans with Mushrooms and Caramelized Onions - Shortcakes with Strawberries - Baked Peaches with Ice Cream

Southwest is Hot

Tequila Sunrise Melon - Blue Corn Pancakes - Green Chile Chutney - Black Bean Soup with Lime Cream - Lime Marinated Grilled Salmon - Sopapaillas - Ginger/Lime Butter - Spicy Flank Steak - Grits with an Attitude - Butter Pecan El Diablo Ice Cream - Fudge Pie with Ancho Chiles

International Menus


Chicken Mamba - Egosi Soup - Spiced Chicken Stew - Meat Cooked in Coconut Milk - Jollof Rice - Peanut Soup - Sesame Bread - Fufu - Sadza - Haricot Beans with Onions and Tomatoes - Banana and Coconut Cake

Africa Revisited

Chicken and Coconut Stew - Beef Stew with Curry - Dried Fruit and Peanut Butter - Ground Lamb Spits with Apricot and Cinnamon - Orange Salad - Carrot Salad - Pancakes (to wrap around the stews) - Ugli (small bowls made from corn mush to serve food in) - Rice

A German Dinner

Tiny Potato Pancake with Smoked Salmon - Clear Asparagus Soup with Tarragon Scented Veal Dumplings - Roast Pork with Prune and Apple Stuffing - Glazed Potatoes - Braised Red Cabbage in Red Wine Sauce - Red Currant Sauce - Bavarian Apple Strudel - Black Forest Cherry Pudding

A Greek Dinner

Stuffed Grape Leaves -Puffed Cheese Triangles - Tzatziki Sauce - Lemon Egg Soup - Olive Onion Mint Bread - Moussaka - Greek Salad - Baklava - Orange and Walnuts

A Hungarian Dinner

Toast with Goose Liver - Goulash with Little Dumplings - Breaded Turkey Cutlet - Vintners Rice - Cabbage Salad - Pancakes al a Grundel - Dobo Torte

A Moroccan Feast

Hariara-Ramadan Soup - Chicken Couscous with Raisins - Almonds and Pine Nuts - Fresh Tomato Salsa - Shish Kabob Marrakesh Style - Chicken B Stilla - Baked Pumpkin with Caramelized Onions - Cinnamon and Almonds - Moroccan Bread - Dates with Almond Paste Filling - Mint Tea

A Swedish Dinner

Toast Skagen - Meadow Soup - Fish Gratin with Shrimp - Black Currant Sorbet - Chicken with Vegetables in Wine Sauce - Meringues with Chocolate Sauce and Berries

A Tuscan Buffet

Panzanella - Ossibuchi al Pomodore - Gremolata - Risotto con Porcini - Gnocchi - La Parmigiana di Melanzane - Foccacia - Tiramisu Alfredo - Mele Renetto Al Forno con Gli Amareeti - Zabaglione

A World of Tastes

Curry Dolmas with Panir - Moo Goo Gai Pan with Rice - La Parmigiana Di Melanzane - Moroccan Mint Tea - Ginger Ice Cream - Chocolate-Chocolate Cookies

High Tea

Scones - Biscuits - Cucumber Sandwiches - Smoked Salmon Sandwich with Dill - Ham Sandwich with Horseradish - Cheese/Radish Sandwich - Cream Puffs with Lemon Curd - Puff Pastry Nut Screws - Sour Cream Blueberry Cake - Orange Sorbet

Imperial Russian Dinner

Blini with Caviar - Iced Vodka - Borscht - Beef Stroganoff - Rice Pilaf with Almonds, Raisins and Orange Zest - Rum Baba with Cream - Apricot Mousse

Italy Revisited

Parmesan Crackers - Shrimp Sundried Tomatoes on Skewers - Olive Ricotta Crostini - Saffron Pasta with Tomatoes - Broiled Tuna with Mozzarella and Marinated Onions - Roast Pork with Garlic Spinach and Pumpkin - Tote Della Nonna - Tartufo Gelato

Jamaican Delights

Salt Fish Patties - Lemon Garlic Tilapia - Jerk Ribs - Jerk Chicken - Deep Fried Corn Bread Patties - Fried Plantains - Rice and Beans in Coconut Milk - Jamaican Fruit Salad - Coconut Drops - Fruit Punch

Last Dinner on the Titanic

Cream of Barley Soup - Poached Salmon with Mousseline Sauce - Chicken Lyonnaise - Chateau Potatoes - Minted Green Pea Timbales - Punch Romaine - Asparagus Salad with Champagne Saffron Vinaigrette - Chocolate Painted Eclairs with French Vanilla Ice Cream - Waldorf Pudding

New Spanish Paella Fiesta

Olives and Marinated Cheese - Pimienta Tartlets - Gazpacho - Paella - Avocado and Orange Salad – Orange Custard Flan - Churros - Sangria

Northern Italian Buffet

Bread and Tomato Salad - Ossobuco with Tomatoes - Mushroom Risotto - Gnotchi with Fontina Cheese - Polenta Crusts - Timbale of Eggplant - Foccacia with Salt - Tiramisu - Baked Apples with Macaroons

Sicilian Dinner

Stuffed Rice Balls - Lentil Soup - Spaghetti a la Norma - Saffron Risotto - Roast Game Hens - Sautéed Potatoes - Baked Stuffed Tomatoes - Chocolate Cake - Gelato Di Rocotta

Soup and Fingerfood

Spiced Orange and Carrot Soup - Moroccan Meat Balls - Cheese Balls - Sesame Chicken Drummettes  - Gougere - Smoked Salmon and Cucumber Spread - Mushroom Empanadas - Curry Spiced Mango Chutney - Pita Crisps - Meringues with Chocolate Mousse - Hazelnut Lace Cookies - Spiced Apple Cider

Southern Italian

Grissini Breadsticks - Spaghetti Al a Puttanesca - Cucumbers with Mint - Pearl Onions in Sweet and Sour Tomato Sauce - Sea Bass in Orange Parsley Sauce - Chicken Scallopini - Risotto Al a Parmigiana - Coffee Chocolate Semifreddo - Poached Pears stuffed with Mascarpone - Ricotta Cake

Spanish Tapas

Potato Tortilla - Shrimp with Garlic Sauce – Fried Squid - Chorizo with Pimiento - Tuna on Fried Toast - Chicken in Beer - White Bean Salad - Garlic and Tomato Bread – Mushrooms with Pork and Pine Nuts - Sliced Eggs with Garlic and Parsley - Meatballs - Ham Croquettes

Viva Mexico

Shrimp Ceviche Cocktail – Crispy Fried Quesadillas - Tortillas - Guacamole - Tomato Green Chile Salsa - Garbanzo Vegetable Soup with Smoky Broth and Fresh Avocados - Rich Red Mole with Chicken - Chile Negro Mexicana - Refried Beans and Sour Cream - Flan - Tropical Trifle of Mango and Almonds

Welcome to Ireland

Classic Cheese Rabbit - Parsnip Apple Soup with Blue Cheese Toast - Poached Salmon with Green Mayonnaise - Guiness Beef Stew - Colcannon - Soda Bread - Apple Pudding with Whipped Whisky Sauce - Gaelic Coffee

Asian Menus

A Korean Buffet

Napa Cabbage Kimchi - Seasoned Tofu - Korean Barbecue Beef - Seafood Pancakes - Fried Squid Finger Food - Pork and Kimchi Casserole - Stewed Chicken with Potatoes - Ginger Treats

A Taste of Japan

Miso Soup - Agedashi Tofu - Sushi Rolls - Spinach Ohitashi - Pork Gyoza - Kasu Marinated Fish - Chicken Katsu Curry - Green Tea Ice Cream - Sweet Bean Paste Dumplings

Thai Food

Chicken Soup with Lemon Grass and Mushrooms - Musamum Beef Curry - Jasmine Rice - Satay Beef with Peanut Sauce - Fish Patties with Cucumber Sauce - Crisp Fried TofuEvil Jungle Prince with Mixed Vegetables - Thai Noodles with Chicken - Kao Noiw Dahm

Indian Cuisine

Dal - Poori - Chai Tea - Chicken Tikka Masala - Lamb Curry with Apricots - Chicken Kashmir - Basmati Rice - Tomato Onion Relish - Cabbage with Peas - Rice Pudding - Mango Sorbet

Indonesian Rijstaffel

Chicken Soup with Eggs - Turmeric Rice - Fried Rice - Chicken Rice with Pineapple - Tempeh - Fried Fish Cakes - Beef Satay - Pork with Tomatoes - Spiced Coconuts and Peanuts - Cucumber Pickles - Sambal Kecap - Avocado Shake - Fried Banana Cakes

Vietnamese Cuisine

Chicken Noodle Soup - Saigon Baguette - Spring Rolls - Roasted Chicken - Ginger and Garlic Rice - Braised Eggplant - Stir Fried Yard Long Beans - Braised Tofu with Ginger - Coconut Crème Caramel - Banana Fritters

French Menus

Classic French

Leek - Goat Cheese Walnut Pizza - Cheese Souffle - Mushroom Soup - Moulers Marinier - Baguette - Lemon Sorbet - Boeuf Bourguignon - Gratin Dauphines - Tarte Tatin

Dinner from Provence

Bagna Cauda with Roasted Root Vegetable Skewers - Bouillabaisse with Aioli and Bread - Champagne Sorbet - Chicken with Forty Cloves of Garlic - Herb Risotto - Tarte au Citron - Bread Pudding with Prunes and Apricots and Cream

French Bistro I

Gougere Francois - French Onion Soup - Coquilles Saint Jaques - Sorbet - Coq au Vin - Tarte Tatin - Snow Eggs

French Bistro II

Onion Tart - Pumpkin Soup - Sole Grenoble - Apple Sorbet with Calvados - Boeuf Bourgignon - Potato Gratin - Carrots Vichy - Blueberry Tart - Mousse au Chocolate Amer - Clafoutis Aux Pommes et Pruneaux

French Bistro III

Cheese Souffle - Creamed Leek and Potato Soup with Julienned Vegetables - Smoked Salmon Crepes - Pineapple Sorbet - Chicken Scallops with Apples and Calvados - Zucchini Gratin - Chocolate Orange Mousse - Pear Clafouti

French Bistro IV

Marinated Mushrooms with Toast - Potato Leek Soup - Mussels in Wine - Green Apple Sorbet - Chicken Ficassee with Garlic and Sage - Eggplant Gratin - Almond Paste with Rum in Puff Pastry - Chocolate Souffle

French Country

Crudites - Vegetable Soup a la Pistou - Moules Marinier with Baguette - Sorbet Normande - Farmhouse Chicken in Vinegar Sauce with Noodles - Raspberry and Pineapple Ice with Strawberry Puree - Madeleines - Strawberry Tart

French Dinner

Savory Bread - Carrot Salad - Mushroom Soup - Cheese Crackers - Boeuf Bourguignon - Polenta - Cream-filled Meringues - Dark Chocolate Ice Cream with Warm Caramel Sauce

French Summer Dinner

Tuna, Olive and Vegetable Salad – Iced Leak and Potato Soup – Mussels in Cream Wine Sauce – Chicken with Rice Pilaf and Supreme Sauce – Raspberry Tarts – Chocolate Mousse with Hazelnut and Whisky

French Italian Dinner

Herbes de Provence Onion Tart - Golden Marsala Broth - Farro Seafood Salad - Orange Sorbet - Sicilian Beef Roll - Roasted Potato Salad - Pears Belle Helene - Almond Hazelnut Gateau

Warm and Welcoming Food

French Pizza with Leeks, Goat Cheese and Walnuts - Spiced Orange and Carrot Soup - Breaded Fried Sole with Tartar Sauce - Green Beans - Lime Sorbet - Beef Brisket Chili with Butternut Squash - Coconut Rice Pudding with Gingered Asian Pears - Choux Pastry Crown with Praline Cream

Spring & Summer Menus

Al Fresco Dining

Pimm’s (Drink) - Cheese Balls - Roasted Bell Pepper Soup - Lightly Cured Grilled Salmon - Feta Chili Sauce - Summer Salad - Smoky Ribs - Potato Salad with Asparagus - Cucumber Salad with Miso Dressing - Cherry Cheese Cake - Fruit Salad with Brandy

Brunch with Anita

Mojitos - Rosemary Chicken - Tomato Arugula Bocconcini - Salad with Green Herb Vinaigrette - Biscuits - Papaya and Blueberries with Sabayon

Champagne Brunch

Mimosa - Melon Balls with Crystalized Ginger and Honey - Grilled Chicken with Cobb Salad - Crabmeat and Shrimp Omelet - Beer Bread - Bananas Foster with Frozen Yogurt - Chocolate Truffles

Happy Spring

Deviled Egg with Smoked Salmon - Chipotle Deviled Egg with Shrimp - Avgolemone Soup - Asparagus Salad with Champagne Vinaigrette - Grapefruit Sorbet - Roasted Leg of Lamb - Roasted Red Potatoes - Mint Sauce - Apricot Mousse - Swedish Easter Cake

June Patio Dinner

Cold Cantaloupe Soup - Salmon with Brown Sugar Mustard Glaze - Barbecued Pork Ribs - Barbecue Sauce - Grapefruit and Fennel Salad - Potato Salad with Eggs and Lemon - Corn Bread - Blueberry Meringue - Fruit Salad with Crème Anglaise

Spring Lunch

Tangy Punch - Biscuits with Lemon and Parsley Butter - Radish Mango and Apple Salad - Crepes with Spinach and Shrimp - Black Bottom Banana Cream Pie

Spring Dinner

Spicy Deviled Eggs on Salad - Creamy Asparagus Soup - Filet of Sole - Lime Ice Sorbet - Sticky Thai Chicken with Rice - Steamed Baby Bok Choy - Lemon Cloud Tart - Chocolate Raspberry Turnovers

July Dinner

Cucumber Tomato Crab Salad - Plank Grilled Salmon - French Potato Salad - Lychee Sorbet - Lamb Skewers with Fruit and Nuts - Fattoush - Hummus Yogurt - Ginger Ice Cream - Ginger Biscuits - Blueberry Meringue

Summer Brunch

Cold Cantaloupe Soup - Fresh Corn Salad - Sunshine Salad - Herb Galette - Onion Tart with Bacon - Banana Maple Syrup Muffins - Homemade Strawberry Ice Cream - Muddy Chocolate Cake with Grand Marnier Cream

Summer Dinner I

Basil Marinated Tomatoes with Roasted Olive Bread - Cold Peanut Soup - Lemon Salmon Ricotta Pasta - Champagne Sorbet - Coconut Simmered Chicken with Lemon Rice - Strawberry Ice Cream with Caramel Sauce - White Chocolate Mousse with Mango Sauce

Summer Dinner II

Ceviche in a Spoon - Mussel Soup with Cream and Brandy - Grilled Salmon with Pineapple Habanera Salad - Grapefruit Sorbet - Moroccan Cinnamon Chicken with Orange Couscous and Caramelized Onions - Honey Peach Ice Cream with Peach Almond Turnovers - Chocolate Pannacotta with Marsala Oranges

Summer Grilling

Melon Drink with Pineapple Rum – Chill Shrimp with Marinated Mushrooms and Marinated Feta – Grilled Whole Lime Curry Salmon – Small Potatoes – Crème Fraiche – Green Salad – Orange Sorbet – Grilled Chicken Breast – Asparagus and Carrots – Tarragon Butter – Melon Slush

Barbecues and Salads Menus

Barbecue and Salads I

Vodka and Watermelon Cooler - Grilled Flank Steak with Gorgonzola Butter -  Tropical Chicken Breasts - Cedar Planked Salmon - Radish, Mango and Apple Salad - Potato Salad with Egg and Lemon Dressing - Turkish Salad - Fruit Package - Jellied Rhubarb with Strawberry Yogurt Ice Cream

Barbecue and Salads II

Teriyaki Chicken Wings - Lemon Dill Salmon - Asparagus – Oysters Sautéed Mushrooms in Phyllo Crisps - Seafood Chowder - Cranberry Punch Sorbet - Couscous with Fiery Chicken - Bittersweet Chocolate Rice Pudding - Almond Citrus Cake

Barbecues and Salads III

Cilantro with Cucumber and Red Chile Salad - Creamy Potato Salad - Farmers Market Tomato Salad - Cabbage Salad with Cumin Seeds - Grilled Thick Sliced Red Onions - Salmon with Brown Sugar Mustard Glaze - Barbecued Pork Ribs - Barbecue Sauce - Lemongrass Curry Chicken Breasts with Tropical Salsa - Mixed Grilled Fruit with Cream Anglaise - Summer Melons in Spiced White Wine - Ginger Peach Lemonade

Barbecue and Salads IV

Thai Grilled Chicken with Spicy Sweet and Sour Dipping Sauce - Corn Bread - Broiled Asparagus - Salsa Verde - Mexican Rice - Grapefruit Fennel Salad - Zucchini Mint Salad - Grilled Glazed Salmon - Strawberries with Crème Fraiche with Whiskey Pepper Sauce

Barbecues and Salads V

Fresh Corn Salad - Spicy Orange Broccoli - Cheese and Green Chile Polenta - Creamy Dill Cucumber Salad - Barbecued Baby Back Ribs - Flank Steak with Ginger Marinade - Mexican Barbecued Salmon - Caffe Latte - Ginger Ice Cream - Chocolate/Chocolate Cookies

Fall and Winter Menus

Fall Lunch I

Cranberry Lemonade - Butternut Squash Soup with Apple and Smoked Cheddar - Crepes with Creamed Chicken and Mushrooms - Lemon Tart - Brownies

Fall Lunch II

Basil Marinated Tomatoes with Roasted Olive Bread - Cold Peanut Soup - Lemon Salmon and Ricotta Pasta - Champagne Sorbet - Coconut Simmered Chicken with Lemon Rice - Strawberry Ice Cream with Caramel Sauce - White Chocolate Mousse with Mango Sauce

Fat Tuesday Feast

Winter Squash Soup - Fried Catfish - Hush Puppies - Chicken and Sausage Gumbo - Rice - Biscuits - Bourbon Pecan Pie - Banana Bread Pudding with Rum Sauce

Late Harvest Dinner I

Frisee Salad with Blue Cheese Walnut and Cranberry  - Crostini - Curried Pumpkin Soup - Smoked Salmon and Swiss Chard – Pine Nuts and Garlic - Grape Sorbet - Pork Loin with Garlic and Rosemary - Sweet Potato Puree with Smoked Paprika - Sautéed Green Beans with Butter - Lettuce Chiffonade - Sweet and Tart Cranberry Sauce - Spiced Pear Pie with Vanilla Ice Cream - Love Potion and Truffle

Late Harvest Dinner II

Warm Mushroom Salad with Pancetta - Parsnip and Leek Soup - Fish Gratin with Mashed Potatoes and Shrimp Sauce - Lemon Sorbet - Fennel and Garlic Crusted Pork Roast with Quince Apple Compote - Oven Roasted Root Vegetables - Apple Brown Betty with Cream - Banana Cake with Coffee Butter Cream

Northwest Fall Dinner

Toasted Brie and Sweet Chili Sauce Sandwich - Spiced Butternut Soup - Lemon Risotto - Butter Rubbed Salmon - Blueberry Sauce - Sorbet - Apricot Dijon Glazed Pork Tenderloin - Roasted Autumn Veggies - Mocha Butter Crunch Pie - Pear Ginger Pie

Colorful Winter Dinner

Guacamole with Tortilla Chips and Rice Crackers - Carrot Soup with Orange - Herb Roasted Chicken and Vegetables - Green Salad with Olives and Tomatoes - Pineapple Sorbet with Berries and Fruit

Ribsticking Cold Weather Menu

Warm Goat Cheese Salad with Apples – Winter Vegetable and Italian Sausage Soup – Indian Salmon with Raita Sauce – Petit Choux with Lemon Mousse and Caramel Sauce – Swedish Mazarin Tart

Holiday Menus

Christmas in Sweden

Gravlax with Dill Sauce - Honey Ginger Ribs - Swedish Meatballs - Red Cabbage - Green Cheese Pie - Sillsallad - Jansons Temptation - Rice a la Malta - Gingerbread Squares with Vanilla Custard - Glogg

Festive Christmas Dinner

Miniature Potato Pancakes with Smoked Trout and Crème Fraiche - Prosciutto Wrapped Prunes - Three Mushroom Soup with Sherry - Oven Poached Whole Salmon - Cranberry Sorbet - Stuffed Turkey Breast with Mashed Potatoes with Garlic - Infused Olive Oil and Green Beans with Pecans - Poached Pears with Caramel Topping - Buche de Noel

Happy Valentine Dinner

Rose Glow (Drink) - Caramelized Pears and Blue Cheese Salad - Sherried Crab Bisque - Warm Salmon Mousse with Shrimp Sauce - Sobet - Filet of Beef with Port Wine Sauce and Potato Pancakes - Almond Tart - Mocha Mousse

Holiday Dinner

Gougere - Moules Marinier w/ Baguette - Cod Gratin w/ Potatoes Duchesse and Sherried Shrimp Sauce - Lemon Sorbet - Crispy Balsamic Duck Breast with Pomegranate Salad - Chocolate Mousse - Poached Pears

Old English Christmas Dinner

Wassail - Pimm’s Cup - Pigs in a Blanket - Smoked Salmon w/ Dill Sauce - Roast Beef w/ Thyme and Fennel Crust - Brussel Sprouts and Bacon - Chestnut Yorkshire Pudding - Blue Cheese Mashed Potatoes w/ Caramelized Onions and Mushrooms - Mince Pies - Trifle - Wassail Punch

Holiday Season Dinner

Smoked Salmon Rolls - Cherry Tomatoes filled with Mozzarella and Basil - Baked Brie with Dried Cherries and Thyme - Three Mushroom Soup with Sherry - Asian Crab Cakes with Mango Chutney -  Sorbet -  Herb Crusted Beef Tenderloin - Mashed Potatoes with Parsnip -  Buche de Noel - Ris al a Malta

General Information

Cooking Class Overview

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At Cooking with Anita we prepare food from all continents and most countries. After a menu has been selected I do the buying and the prepping and you prepare the food and then you party. We have a huge kitchen with a ten burner gas stove and there are big tables for you to work around with all the equipment you need. The kitchen is very Old European with beams in the ceiling and things hanging everywhere.

The house is hiding behind a huge hedge and some people claim that it reminds them of the Hobbit’s house. It sits on a corner with parking space on the street and across the street at a large parking lot.

The evening starts in the living room where you get wine and cheeses when you arrive. Next I go through the menu with you very carefully and divide you into teams, each team responsible for two or three dishes. You get aprons and go out into the kitchen where everything you need for your dishes is waiting for you.

As you are cooking Nadine, my miraculous assistant and I are floating around helping as needed. The team that prepared the dish serves the dish and buses the tables to our outside kitchen where our team washes the dishes.

The food is served either buffet or restaurant style depending on the menu you select. The dining room is dark green, gold and burgundy with 56 candles lighting it. You sit around three round tables that seat 26 comfortably. Wine is served all through the evening. There is no time limit, you can stay as late as you want.

In the spring and summer we cook and eat outside where we have a Big Green Egg for grilling and a gas ring Paella plus a 6 burner gas stove. You sit around four round tables with lots of candles and faery lights that create a magical environment.


Pricing Information

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Our class price is $55.00 per person with a minimum of 14. The maximum number of participants is 26.  We accept cash or check. No credit or debit cards please.

Scheduling Information

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Please call Anita at (206) 232-9025 to discuss availability and scheduling.  You may also email Anita for information in the Contact Us section below.

Contact Us

Driving Directions and Scheduling Information

Find us

Cooking with Anita

3933 88th Ave SE
mercer island
king county

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