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Cooking with Comedians
November 19, 2021 @ 6:45 pm - 8:15 pm
$130
Cooking with Comedians is the perfect choice for a fun and immersive activity. Join Chef Jose Meija of the Napa Valley as he teams up with a different comedian every show. Learn the latest trends and classics of food. Participants will gain culinary tips, tricks and confidence to cook more at home, with plenty of laughs and tastes along the way!
Kitchen doors open at 6:00PM.
At 6:45 comedian will loosen you up with a short stand-up comedy set. Then the laughs continue as chef and comedian chop it up to bring you a memorable evening of fun and fabulous food. A glass of wine or beer is included with your dinner. A beautiful selection of Napa Valley wine and local beer will be available for purchase.
The Menu:
First Course:
Roasted Beet Salad
Toasted Pistachios | Caramelized Yogurt| Bleu Cheese
Second Course:
Mushroom Bolognese Cream Polenta | Thyme
Braised Beef Short Ribs
Roasted Sweet Potato | Parsnip | Brussels Sprout Succotash | Braising Jus
Third Course:
Freshly Baked Fovetown Cookies with Sea Salt | Caramel
Maureen Langan is an international headlining comedian and broadcaster. She’s been featured on Gotham Live, HBO and Comics Unleashed and at festivals in the U.K., Ireland, Canada, Switzerland, and South Africa. She’s performed on Broadway with Rosie O’Donnell. She hosts Hanging with Langan, a podcast available on Apple, Spotify, and iHeart. For seven years, Hanging with Langan was heard on KGO radio in San Francisco. Robert Kennedy, Jr. hired her to host his annual RiverKeeper fundraiser, and Jack Canfield, author of Chicken Soup for the Soul, says she’s the best host he’s ever had.
Chef Jose Mejia serves as Olive and Hay Restaurant’s executive chef, leading a team of culinary experts while also creating a locally-sourced menu influenced by rustic, Italian flavors. Mejia comes prepared with leadership skills and experience from several renowned culinary destinations, including Bouchon Bistro, a Michelin Star restaurant, where he served as saucier-chef de partie and led a five chef team. Additionally, Mejia served as sous chef of the award-winning Pump Room at Public Hotel, where he led an eight-chef team. Chef Mejia received his Bachelor’s Degree in Hotel and Restaurant Management from The Art Institute, where he also participated in the Taste of NFL alongside some of the country’s top chefs, and also received his Associates Degree in Culinary Arts at Le Cordon Bleu.
