Alexander’s Garden Restaurant
Eat, Drink, Savor
Learn expert techniques from a seasoned chef
while enjoying one-off dining experiences
Chef Alexander Bernard
Chef Alexander Bernard, award-winning chef, cookbook author, and founder of Naples’ Alexander’s Garden Restaurant, is launching a series of cooking classes for food enthusiasts to refine their culinary skills. Whether mastering a technique or exploring new flavors, these classes promise expert guidance and unforgettable dining experiences.
Hosted at Alexander’s Garden Restaurant at 4077 Tamiami Trail North in Naples, the classes feature a demo from Chef Alex, who shares professional insights gained from his 30+ years of expertise.
Each class includes the cooking demonstration, a tasting of the dishes, a glass of wine or a soft drink, and a handout of the featured recipes. Classes are limited to 22 guests, ensuring an intimate experience with plenty of one-on-one interaction. Classes will be held in the dining room, where guests will not only learn but also dine on the creations crafted during the demonstration. Each class costs $90 per person (includes tax and gratuity) and reservations are required.
Class schedule
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Fall Class: “Poultry and Mushrooms”
Date: Saturday, November 23, 2024, 12-2 p.m.
Embrace the flavors of fall with a focus on duck, squab, truffles and a mélange of seasonal forest mushrooms. This class features three renditions of poultry paired with rich mushroom dishes, including duck breast from Hudson Valley, served medium rare, alongside an arugula salad and berry sauce. -
Winter Class: “From the Sea”
Date: Saturday, January 25, 2025, 12-2 p.m.
Learn to cook exquisite seafood dishes inspired by Chef Alex’s culinary travels. This class highlights a calamari dish stuffed with lobster, shrimp and vegetables, served over squid ink risotto. Other techniques will include pan-searing snapper or trout and preparing pan sauces, along with a few surprise seafood dishes. -
Spring Class: “From the Farm”
Date: Saturday, April 5, 2025, 12-2 p.m.
Celebrate the bounty of the farm with a focus on lamb and pork. Dishes include a lamb tagine with apricots and dates, alongside a classic French preparation of pork, featuring pork chops, shoulder and belly, each presented in a different culinary style.