Join us Thursday night April 8, 2010 at 6pm for an exquisite evening highlighting the wines of Ehlers Estate with special guest Kevin Morrisey, winemaker and GM paired with the menu of Executive Chef Jon Hale. "Ehlers Estate is owned by France’s Leducq Foundation and Kevin is a true international spirit whose dual French/American citizenship enabled him to intern in Pomerol for legendary Jean-Claude Berrouet at Château Pétrus. Ehlers Estate produces some of Napa Valley’s most esteemed wines and Morrisey’s winemaking style and pedigree, particularly with Bordeaux-varietal wines, is renowned following many years as winemaker for Stags’ Leap Winery. And Ehlers is one of a handful of wineries in Napa Valley committed to certified organic and biodynamic farming, matching both a spiritual and ethical ideal to which Kevin has long striven to achieve in his work. " $89.95 per person plus tax and 18% gratuity. Menu to be revealed soon, please call Stacy Anderson for reservations and more information at 619-557-9441 X203.

Tequila is one of the world’s most popular spirits, but most people never take the time to explore the incredible variety of high quality tequilas. Join food and beverage author John Alongé for this exciting voyage of tequila discovery. We’ll delve into the intricacies of how the spirit is produced, taste an incredible array of exotic tequilas and make our own world class tequila-based cocktails to sample. This class is served with a variety of meats and cheeses to nibble on!

Just south of the border, the Guadalupe Valley is home to more than forty wineries producing an amazing variety of truly compelling wines. Take a Baja tour with John Alongé, the Wine Heretic, to taste the best of these wines and learn what makes them unique. As an accompaniment, we’ll enjoy a carnitas taco bar with John’s own home made hot sauce!

Authentic Indian Food Never 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 Parikh 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. The menu: Appetizer Chicken Tikka skewers Very easy and simply delicious Chutney Mint and yogurt Chutney Flavorful and very easy to make chutney prefect for spring and summer Curry 2 Mushroom Cashew Masala (Served with pre-made Garlic Naan) Mildly spicy mushrooms, cashews and peas with a delicious creamy sauce Rice Dish Spinach Rice with peas in coconut milk Nutritious green rice cooked in coconut milk with a delicious mild taste Side Dish Pappadam Crunchy side with rice that is really easy to make Dessert Mango Mousse A fusion dessert that is light, easy to make and very tasty… what more can you ask for? After Dinner mouth freshener Pre- made seasoned fennel seeds This class is served with house poured wines, limit 2 glasses per person.

Join wine & spirits writer John Alongé and Chef PJ Watkins of Dining Details Personal Chef Service for this exotic culinary adventure. You’ll learn the intricacies of the many kinds of tequila; where they come from, how they’re made and what makes each one unique. Then you’ll enjoy samples of fine tequilas paired with Chef PJ’s inspired Latin menu. Olé! -Tequila Cured Halibut Ceviche with Tomato and avocado and blue corn chips -Harissa Marinated Shrimp with Cilantro Agave Crema -Tequila Marinated Pork Tenderloin Tacos with Rustic Guacomole -Braised Latin Spiced Short Ribs with a Tequila Romesco Sauce -Dulche De Leche Molten Cakes with Mexican Cocoa Sauce

Get your seat quickly for this JUST ADDED Sushi and Martini class! Jeff Roberto cleared his schedule to add this last minute March class ~ What to expect: get your hands wet and ready to roll- 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.

Chef Peter came up with the first 'Mans' class and it was so popular that it sold out! So for those men who missed out, here is your chance~ get your seat NOW! Peter will be Grilling for the Guys tonight with a menu of: Grilled Portobello Mushroom with Burgundy Glaze Grilled Caesar Salad Grilled Shrimp in Orange and Tarragon Butter Grilled Boursin Smashed Potatoes Grilled Baby Bok Choy Grilled Pineapple with Chantily Cream This class will be served with house poured wines, limit of 2 glasses per person.

Our favorate 'Top Chef' personality is changing with the season and we all know that as the seasons change, it's time to start enjoying spring foods that fill you up without weighing you down. Rich is presenting a menu that is full of flavor and will make you feel good about preparing. In the menu: Pre-Pickle Salad ; Prosciutto Wrapped Figs with Creamy Gorgonzola and Toasted Walnuts ; Farfalle Pasta with Grilled Shrimp and Fresh Puttanesca Sauce (no cook sauce) ; ending with a sweet Coconut Sorbet with Rhubarb Compote. This class is served with house poured wines.

Are you looking for a fun filled Wednesday night out with friends? Or are you looking to expand your horizons and make some new friends? 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 and Chef de Cuisine Chef of the Year 2009, 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.

Join us for the first Spring brunch class with Chef Andrea as she treats you to a sweet and savory menu of : Apricot Chablis Chilled Soup; Citrus Crab Salad in Phyllo Cups; Sweet Potato Eggs n' Hash with Spicy Hollandaise Sauce; Mascarpone Cheese Blintzes with a warm Grape Sauce. There is no better way to begin a wonderful weekend~ this class is served with house poured sparkling wine or mimosas if you prefer! Limit 2 cocktails per person included.

Join Matt Gordon, Executive Chef and Owner of Urban Solace in North Park for a refreshing, innovative and exciting class to ring in the upcoming change of season! Matt is using fresh ingredients and cooking with seasonal produce a flavorful Spring menu! The menu: Matt will be warming everyone up with Cocktail Tasters: Ginger Splash, Elderflower Spritzer and Lavender Dream Then moving onto the FOOD: -Handmade Fresh Farmhouse Cheese "dumplings" with Asparagus, Favas, Orange Zest and Herbed Brown Butter - Seared Alaskan Halibut on a bed of Roasted Wild Mushrooms with Spring Garlic Gremolata - Brandied Strawberries with Classic Shortcake Biscuits and Creme Fraiche

It is April already and that means afternoons in the park and on the beach with friends and family! Chef Andrea has put together a menu with the sunshine and warm weather in mind, so pull out your beach blanket, and get your picnic basket prepped for: Italian Lemonade Chilled Fresh Tomato Soup with Summer Relish Watermelon and Cantaloupe Salad with Mint Vinaigrette Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Blueberry Picnic Bars with Vanilla Bean Ice Cream and Blueberry Coulis This class is served with house poured wines, limit 2 glasses per person.

Join Nadia and cruise the coastline of Italy where the natural beauty of the landscape will vary from steep hillside villages and rugged cliff side coastal communities to lush greenery and vivid blue waters. Nadia, who is Italian born and takes many trips back throughout the year will be reminiscing and entertaining you like family. This class is paired with hand selected wines for each course. On the menu: Sun Dried Tomato, Basil and Homemade Ricotta Torte with Garlic Crostini; Tuscan Pici Pasta with Roasted Tomato Sauce and Parmesan Cheese Flakes; Ham and Artichoke Stuffed Chicken Breast Rolls with Tomato-Vegetable Sauce on Polenta; Torta Capri (Dark Chocolate and Walnut Tart with Fresh Berry and Berry Sauce)

These classes sell out quickly, so be sure to register NOW! Jeff Roberto from Sushi on a Roll, 2009 Chef de Cuisine, 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 (limit 2 per person included in price).

Join us Thursday night April 8, 2010 at 6pm for an exquisite evening highlighting the wines of Ehlers Estate with special guest Kevin Morrisey, winemaker and GM paired with the menu of Executive Chef Jon Hale. "Ehlers Estate is owned by France’s Leducq Foundation and Kevin is a true international spirit whose dual French/American citizenship enabled him to intern in Pomerol for legendary Jean-Claude Berrouet at Château Pétrus. Ehlers Estate produces some of Napa Valley’s most esteemed wines and Morrisey’s winemaking style and pedigree, particularly with Bordeaux-varietal wines, is renowned following many years as winemaker for Stags’ Leap Winery. And Ehlers is one of a handful of wineries in Napa Valley committed to certified organic and biodynamic farming, matching both a spiritual and ethical ideal to which Kevin has long striven to achieve in his work. " $89.95 per person plus tax and 18% gratuity. Menu to be revealed soon, please call Stacy Anderson for reservations and more information at 619-557-9441 X203.

Join Chef Joshua Alkire, our newest addition to BPFWS in his debut class. Josh is a fun foodie-Chef and this class will introduce you to his cooking style. The menu is all about pork! The other white meat! Join us, welcome Josh, and learn all about pork! Served with house poured wines, limit 2 glasses per person. Bacon potato salad; Smokey pork shu mai with carrot syrup and tarragon oil; Achiote crusted pork tenderloin with blood oranges, cilantro and manchego polenta; Avocado ice cream with candied bacon and corn and chile chocolate peanuts

Chef Sweeney has brought to our attention that April is National Grilled Cheese Sandwich Month! That’s right! Someone, somewhere has proclaimed this indulgent comfort food worthy of a 30-day celebration. Beloved and reinvented, the grilled cheese has long-since outgrown its white bread and processed cheese days, as in the menu below: -Classic Tomato Soup, (for dipping of course!) -Grilled Mozzarella, Basil, and Prosciutto on Focaccia -Grilled Provolone, Applewood Smoked Bacon, and Granny Smith Apple on Baguette -Grilled Fontina and Roasted Vegetables on Rosemary Bread -Dessert Grilled Cheese: Vanilla Raisin Walnut Cream Cheese and Strawberry jam Served with house poured wines, limit of 2 glasses per person.

Chef Dee Biller has been traveling all over Thailand and in her debut class here at BPFWS she is throwing a Thai Dinner Party and you are on the guest list. Please RSVP (make your reservations) ASAP for this class that is sure to be fabulous! This class is served with house poured wines, limit 2 glasses per person. On the menu: Spinach Leaves with Savory Sweet Chicken, Toasted Coconut and Peanut Topping Panang Curry with Shrimp and Vegetables Brown Jasmine Rice Thai Eggplant and Cherry Tomatoes with Garlic, Ginger and Thai Basil Thai Chicken Salad with Assorted Greens and Crispy Noodles Carmelized Bananas over Vanilla Bean Ice Cream.

Are you looking for a fun filled Wednesday night out with friends? Or are you looking to expand your horizons and make some new friends? 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 and Chef de Cuisine Chef of the Year 2009, 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.

Chef Robson takes annual surfing trips every year and this year he has decided that El Salvador is where he will be! He will spend a week eating and surfing his way thru the North side of El Salvador so he can bring you back the tastes of his adventure. So if you have a surfer in your life and you love food, it is a great evening for the both of you. The menu for this evening will include: BBQ El Salvadorian oysters on the 1/2 shell, Iceberg lettuce salad w/ Lime Vinaigrette and Grape Tomatoes, Alfonzo's Soy Marinated Baby Back Ribs, Grilled tomatoes, Potato and Cheese Balls, and finishing with Central American Mojito bananas. ALOHA! This class will be served with house poured wines limit 2 glasses per person.

Join us for the first outdoor BBQ class of the season! Chef Andrea has come up with super fun menu that will take you through the Summertime season~ SLIDERS!!! This class will be outside on the lower terraces of the Prado and Chef Scala will be grilling: -Mini Beef and Sage Sliders with Gorgonzola Cheese and Sweet Potato Fries -Mini Reuben Sliders with an Apple Coleslaw -Portobello Mushroom, Goat Cheese, and Walnut Sliders with Chipotle Barbeque Chips -Dessert Burger Sliders with lettuce, tomato, and cheese This class is served with house poured wines, limit 2 glasses per person included.

Ole! Chef Alkire is treating you to a south of the boarder class full of chilies, cumin and cilantro for this Cinco De Mayo! Don your sombrero and shake your maracas for: -Red, green, white and mole sauces -Red and green hot sauce -2 chunky salsas -Fresh chips -Homemade re-fried beans -Chicken rolled tacos This class will be served with house margaritas on the rocks~ limit 2 per person included in price of class!

Come and witness the intensity and dramatic effect of Flambe as Chef Robson fires it up! Proceed with caution for this class contains scorching flames and sensational flavors unlike any other you've seen before. The menu includes Coconut Rummed Shrimp, Orange Wilted Spinach Salad, Steak Diane, Brandied Carrots, Bourbon Grilled Sweet Potatoes, and Stoli Laced Strawberries with Vanilla Gelato. If you didn't already know, the art of cooking isn't simply about combining tastes, but creating a sizzling good time! This class is served with house poured wines, limit of 2 glasses per person.

Chef Sweeney is celebrating Mothers Day with a special menu hand selected by his own mother, who will be joining the class! Mothers everywhere deserve the best and here it is! A treat for all Moms, grand-moms, god-moms and moms-to-be! This class will be served with sparkling mimosas and Bellini’s! On the menu: -Spring Greens with Mandarin Oranges, Candied Pecans, and crumbled Bleu Cheese -Berry & Cheese french Toast "Casserole" with Vanilla-Infused warm Maple Syrup -Grilled Parmesan Polenta Cakes with Chicken Cacciatore -Seasonal Fruit Salad with Honey-Mascarpone "Dressing"

A first time class here at BPFWS, join us to welcome Pastry Lady Katherine Humphus in a decadent dessert filled evening. This class will highlight a few samplings of Chef Humphus' personal favorites and introduce you to our newest Chef addition. Not only will you learn the secrets of a classical trained Chef, but you will get to indulge just a little! On your dessert plate: -Classic French eclairs filled with creme patisserie, dipped in chocolate glaze -Street crepe duo: nutella coconut, and pear Chantilly -Extreme elegance: Chocolate mousse and raspberry torte -Petite Madeleine tea cakes This class is served with house poured wines, limit 2 glasses per person.

Get acquainted with the freshest foods and finest beers that are being grown and crafted in San Diego’s backyard. Not only does San Diego have the largest number of small farms in California, but it is also home to some of the top microbreweries in the country. Chef Melissa Mayer is sourcing those ingredients for this food and beer pairing class and bringing them to you: farm and brewery united. Revel in the flavors and the pairings: from local burrata to shitake mushrooms, oysters, cara cara oranges and artisan beers to match, this class is highlighting and showcasing San Diego’s bounty of food and beer. *½ Shelled Carlsbad Aquafarm Luna Oysters with Cara Cara Orange Minonette + Meiwa Kumquat Gelee :: Ballast Point Wahoo Wheat Beer *Burrata, Roasted Shiitake Mushrooms and Wild Arugla Pizza with Tomato Syrup :: Lost Abbey Avant Garde Ale *Firehouse American Pale Ale Braised Pork Belly with Anasazi Beans and Red Frill Mustard :: Red Barn Ale *Butterscotch Pot de Crème, Drunken Raisins, Cinnamon Whip :: Lost and Found Ale -All ingredients on the menu subject to availability-

Althought the first day if Summer does not officially arrive until June, we decided it was time to welcome the Season with open mouths and Executive Chef Matt Gordon agreed! Here is the summertime menu: - The return of the Watermelon salad! (subject to seasonal availability) - Lamb Riblets with House BBQ Sauce - Bacon Wrapped-Wild Mushroom Stuffed Stuffed Sustainable Idaho Trout - Bittersweet Chocolate / Hazelnut-Almond Butter S'more with home-made Malted Milk Marshmallow that we will be serving with The Prados famous Sangria (it just tastes like Summer)! Limit 2 glasses per person.