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undefined The Cooking

Private Culinary Workshops – Offer
(Special Pricing for Agents and Event Planners)
The Cooking Studio is the largest and best equipped cooking workshop complex in Israel, and allows us to host culinary workshops for groups that contain from 2 to as many as 250-300 participants at the same time.
In addition to the culinary workshops, we offer theme nights, conferences, special events and gatherings, with the emphasis being on the culinary production with professional chefs cooking for and with the client.
 
"Classic" Cooking workshops
In Short: These workshops are based on a specific set of recipes, in accordance with the cuisine style. All of our workshops are interactive. Each participant will take an active role in preparing the different dishes.
At the end of the workshop you will sit down to a meal consisting of the different dishes you and your group prepared (6-10 dishes + dessert).
Wine and Refreshments: All of our workshops include soft drinks, hot beverages and an unlimited supply of wine (Red/White).
Reception: Fresh focaccia, dips, soft drinks, hot beverages (Latte, Americano, espresso, Turkish coffee, tea).
All prices listed in this offer include tax and apply to groups of 14 participants and up for morning/noon workshops or 18 participants for evening workshops. For groups of under 14 participants, we have a special pricelist at the end of offer.
 
 
Carnivores Workshop – For Meat Lovers
 
For meat lovers. We'll learn about cooking methods, cuts, aging etc., and we'll prepare over 600 grams in various types of meat per person.
Beef Carpaccio in balsamic vinegar, Lamb Kebab with Garlic Confit, Sirloin Roastbeef, Hamburgers in two serving methods, Entrecote served in an iron skillet with Chimichurri, Boeuf Bourguignon, Green Salad with apples, nuts and vinaigrette dressing, Jasmine Rice with ginger and lemon grass, Baked Potato wedges with rosemary, Chocolate Fondant.
 
285 ILS  240 ILS		 Traditional Italian Cooking (dairy)
 
The preferred workshop by most organizations for the popularity of the Italian Cuisine
Polenta with roasted cherry tomatoes and olives; Panzanella Salad – shredded vegetables with bits of focaccia; Handmade pasta with classic tomato sauce and Rose sauce; Ravioli filled with sweet potatoes and roquefort cheese, in butter and sage sauce; Focaccia with herbs and root vegetables; Classic Neapolitan Pizza; Green Salad with gorgonzola, pears and walnuts; Antipasti; Risotto with butter and mushrooms; Tiramisu with Mascarpone.
 
255 ILS  210 ILS
Asian Cuisine
 
We'll prepare our favorite dishes from the Asian kitchen and restaurants as well as past travels.
Chinese Bau Rolls; Green Papaya Salad (Som Tam); Vietnamese Spring Rolls; Pad Thai (Thailand); Indonesian Beef Satay; Fried Rice with eggs and vegetables; Fish Fillet in Coconut Milk and Curry casserole; For dessert – Banana with Tempura and toffee sauce.
 
 
 
260 ILS 215 ILS		 Worldwide Meats
 
A meets workshops, including beef, lamb and chicken, with worldwide cooking styles
Chicken Scallopini with coconut cream; Sirloin Roast Beef; Sinaia Pomodoro – Tomatoes stuffed with ground beef; Beef Wellington – Entrecote strips in pastry dough; Pene Carbonara with chicken strips and smoked goose breast; Turkish Lahmacun with ground beef; Green Salad,  apples, nuts and vinaigrette dressing; Jasmine rice with ginger and lemon grass, Baked Potato wedges with rosemary, Chocolate Fondant.
275 ILS 230 ILS
Mexican Cuisine
 
A relatively new and popular type of cuisine to enter the Israeli food culture.
Corn mill Tortillas and Nachos; Seviche de Pescado – lightly pickled fish; Fish Tacos with mayonnaise and chipotle; Red Rice with tomatoes and vegetables; Enchiladas – bakes tortillas with red salsa; Entrecote FaJitas; Salsas; Pico De Gallo, Salsa Verde, Salsa Rostada, Guacamole; Churros with Aztek Chocolate sauce.
 
260 ILS 220 ILS		 Sushi and Japanese Cuisine
 
We’ll prepare and 6-10 of rolls of different types, together with first courses from the Japanese kitchen.
 
Misu Soup with tofu and seaweeds; Seaweed salad with tofu and cabbage; Red Tuna Tataki; Rolls: Maki, Inside out, Forotmaki, Cone (Temaki), Sandwiches and Nigiri; for dessert Crunchy Banana in Tempura batter with condensed milk and bittersweet chocolate sauce.
 
235 ILS 205 ILS
 







































 

Israeli Cooking
 
A workshop specializing in Israeli Street Food.
Musakhan – Mediterranean classic chicken; Traditional Middle Eastern beef and mutton Kebab; Traditional Tomato Sauce Shakshuka; Israeli vegetable Salad;  Homemade Hummus; Homemade Thini; Falafel; Bulgur Salad with lemon and cranberries; for dessert – Sahlab – middle eastern pudding.
250 ILS 205 ILS
 
Gourmet Workshop – The Chef Special
 
A special workshop with style, the Gourmet Workshop was constructed by the Studio's culinary director, Chef Ziv Steinberg. The workshop puts an emphasis on the design of the dishes and plates and using special ingredients, toppings and garnishes. These are the dishes we'll be preparing:
 
 
Salads (we'll prepare all the salads):
  • Salad Greens with a nuts and almonds mix.
  • Sun dried and fresh tomatoes salad, with pine nuts, roquette and basil.
  • Freekeh Salad – smoked wheat with a mixture of dried fruit and mixed nuts.
Intermediate Courses (choose 3 options from the list below):
  • Sirloin Satay – Angus Sirloin Medallions, in an herb, curry and peanut butter crust.
  • Beef Carpaccio Rosettes with pears glazed in Muscat Wine and an assortment of spices.
  • Egg yolk Ravioli with goose breast bits, pine nuts and garlic confit.
  • Sashimi with Ponzu sauce.
Main Courses (choose 2 options from the list below):
  • Sliced Mallard Breast with caramelized figs' sauce.
  • Hunter's Beef Ragout – Prime cuts of beef, smoked meats, root vegetables and mushrooms.
  • Valencia styled Paella with smoked meats and saffron.
  • Wrapped Fish in Parchment Shell – Baked Fish Fillet wrapped in greaseproof paper with lemongrass and ginger.
  • Entrecote Roast Beef with Dijon mustard and herbs.
Dessert (choose 1 option from the list below):
  • Tart Tatin – pears in caramel, brandy and pecans.
  • Crumble with chocolate and berry filling.
  • Semolina cake – with orange Martini marmalade.
Side Dishes:
  • Mashed root vegetables with roasted sweet potatoes and garlic.
  • Basmati Rice with ginger and lemon grass
 
We'll be serving finer wine from the Binyamina Wineries – the Reserve and Yogev series, as well as the Bin series which we serve in our other workshops

325 ILS 260 ILS
  
Knife Fight
The Knife Fight workshops are best suited for groups and organizations that wish to encourage team work and cooperation between the participants. You will be divided into teams (2 or more, depending on the number of participants), each group will receive the same materials and you will compete with the others over who makes the best meal with your assigned chef (each group will be assigned a chef).
The mission: Each group will prepare a meal consisting of at least 10 dishes in a preset limited amount of time. At the end of the workshop, a winner will be declared based on goals met, the taste and presentation of the different dishes, creativity, team work, efficiency and usage of the materials as well as how well you do with challenges set by the chefs (optional).
Number of participants required: 18 per workshop. Groups of 14 and up are also acceptable and the price stays the same, however only one chef will be assigned for both groups. For groups of under 14, we have a special pricelist at the end of the offer.
Wine and beverages: All of our workshops include soft drinks, hot beverages and red/white wines from Binyamina wineries.
Reception: Fresh focaccia, dips, soft drinks, hot beverages (latte, Americano, espresso, Turkish coffee, tea).
 
You will be provided with an abundance of materials. Each group will prepare:
 
Dairy Knife Fight Meat Knife Fight
Fish – 1-2 dishes Chicken and fish – 2-4 dishes
Main course and pastries – 3-4 dishes Beef and mutton – 2-3 dishes
Salads – 2-4 dishes Salads – 2-4 dishes
Sides – 2-4 dishes Sides – 2-4 dishes
Desserts – 1-3 dishes Desserts – 1-3 dishes
 
 
 
The workshop includes soft drinks and an abundance of red and white wines from the Binyamina wineries.
 
Prices:
Meat Knife Fight
Classic workshop – 280 ILS 235 ILS per participant (for a minimum of 18 participants).
Upgraded workshop – 320 ILS 255 ILS per participant (for a minimum of 18 participants).
(Includes Entrecote cuts, upgrading the fish to salmon fillet, upgrading the chicken to boneless chicken and upgrading the wine to the Yogev series).
*We find that the workshops are great as is and the upgrade is offered solely at the request of the client.
 
Dairy Knife Fight
Classic workshop – 265 ILS 225 ILS per participant (for a minimum of 18 participants).
Upgraded workshop – 290 ILS 245 ILS per participant (for a minimum of 18 participants).
(Includes Salmon Fillet, increasing the selection of cheeses and upgrading the wine to the Yogev series).
*We find that the workshops are great as is and the upgrade is offered solely at the request of the client.

Culinary Walks
 
The cooking studio offers an array of culinary tours and excursions that allow you to experience the culinary world outside of a cooking workshop. These tours can be in addition to a cooking workshop or completely separate.
 
The tours take place in the Carmel, Lewinsky and Tikva market. Each tour includes authentic stories from the guides and local shop owners as well several tasting at different carts. We offer a culinary walk at the Sarona Area (a few minutes' walk from the Cooking Studio) with beer tastings only (or *non Kosher* tastings from the Sarona Market for 35 ILS per participant).
 
 
Short Walk: 1-1.5 hours, ideal in addition to the cooking workshop.
Full Walk: 2.5 hours, appropriate as an addition to the workshop as well as separately.
 
Prices:
 
Short Walk: 1,650 ILS 1,200 ILS + 25 ILS (regular tastings) up to 40 ILS (larger selection) per participant. (Short walk as an addition to a workshop: 1,300 ILS 1,100 ILS).
 
Full Walk: 2,150 ILS 1,450  ILS+ 35-45 ILS per participant (for tastings along the walk).
(Full walk as an addition to a workshop: 1,700 ILS 1,350 ILS).
 
Tasting in the Carmel Market (examples): coffee, wine and beers, olive oil, herbs and spices, cheeses, Turkish Borek, fish, a hummus stand located in a former Synagogue, malabi stands and more.
 
Due to the size and structure of the market, walks are limited to 30 participants. For larger groups, we offer the option for separate walks simultaneously.
Transportation is not included in the prices listed.
 
 
Extras
Breakfast/Brunch as an addition to the workshop
To start off your day, we offer a fresh reception to be prepared by the Cooking Studio staff.
Breakfast will be served in buffet form and will include:
 
  • Pastries – Butter and chocolate croissants, Danish
  • Fresh Focaccia.
  • Dips: herbs, olive oil and balsamic vinegar, tomatoes and roasted bell peppers, olive Tapenade.
  • Cheeses: Labane, hard yellow cheese, feta
  • Yogurt and granola
  • Israeli salad (chopped vegetables) with olive oil and fresh herbs
  • Tomato sauce Shakshuma
  • Omelets
  • Hot Beverages: latte, espresso (regular and soy milk), tea
  • Freshly squeezed orange juice
 
Length of breakfast is approximately one hour and allows incorporating time for gathering and reception. We also offer the option of screening a presentation or video during breakfast.  

Price: 75 ILS 60 ILS per participant, for a minimum of 18 participants.

 
Upgraded Reception
In addition to the standard focaccia and dips, we offer:
  • Vegetable snacks
< >Cherry tomato confit and antipastiMini bruschetta with smoked salmon creamCanapés with avocado salsaCanapés with smoked eggplant creamGrape leaves spreadFocaccia and dips: pesto, roast red peppers spread, olive tapenade 
Price: 55 ILS 45 ILS per participant, for a minimum of 18 participants.
 
 
Appendix – Pricelist for Small Groups
(15% Discount/Commision for Agents)
 
The workshops at the Cooking Studio are generally intended for groups of 14 and up for workshops held during the day and 18 and up for workshops held in the evening. However, we offer the option to hold smaller workshops, based on availability.
 
The prices below are for workshops held in the morning/noon (start time 3:00 PM at the latest). Workshops for small groups in the evening come with an additional cost of 500 ILS.
 
 
No. Participants 1-2 3 4 5 6 7 8 9 10 11 12 13 14+
Italian - Dairy 2,375 2,475 2,575 2,675 2,775 2,875 2,975 3,075 3,170 3,270 3,370 3,470 255 / person
Sushi 2,235 2,325 2,415 2,500 2,590 2,675 2,765 2,850 2,940 3,025 3,115 3,200 235 / person
Worldwide Meats 2,585 2,690 2,795 2,900 3,010 3,115 3,220 3,325 3,430 3,535 3,640 3,745 275 / person
Carnivores 2,655 2,765 2,880 2,990 3,100 3,210 3,325 3,435 3,545 3,655 3,770 3,880 285 / person
Mexican Cooking 2,375 2,480 2,585 2,690 2,800 2,905 3,010 3,115 3,220 3,325 3,430 3,535 230 / person
Asian Cooking 2,585 2,675 2,765 2,850 2,940 3,025 3,115 3,200 3,290 3,375 3,465 3,550 260 / person
Gourmet – Chef Special 2,865 3,005 3,145 3,285 3,425 3,565 3,710 3,850 3,990 4,130 4,270 4,410 330 / person
Knife Fight – Meat             3,220 3,335 3,450 3,570 3,685 3,805 280 / person
Knife Fight – Meat (Upgraded)             3,675 3,805 3,940 4,075 4,210 4,345 320 / person
Knife Fight – Dairy             3,885 3,985 4,080 4,180 4,280 4,380 265 / person
Knife Fight – Dairy             2,975 3,095 3,220 3,340 3,465 3,585 290 / person
Israeli Cooking 2,445 2,535 2,625 2,710 2,800 2,885 2,975 3,060 3,150 3,235 3,325 3,410 250 / person
 
 

 


 
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