Cooking School

The Rogers House is proud and fortunate to have two great chefs who are available on Monday or Tuesday nights to prepare fabulous meals for groups of twelve people. The guests receive instruction from the chefs on a specific part of each menu and each guest enjoys a great gourmet experience.

The cost is $35.00 per person. Current menu selections are as follows:

--Description of Main Entreé--
complimentary side dished vary and are selected by the Chef.

Beef Wellington; roasted new potatoes and sautéed
asparagus and served with Béarnaise Sauce

Chicken Marsala served with a parmesan basket of pasta
and grilled vegetables

Crab Cakes with Grilled Shrimp Skewers over Pasta

Southwest Roasted Pork Loin; black bean and corn hot
relish with Roasted Pepper Cream Sauce and topped with
crisp tortilla confetti

Pan-Seared Salmon with Chef's choice sauce - (either dill
or roasted pepper)

Creole Stuffed Pork Loin over roasted new potatoes and
bell pepper medley; topped with confetti onions and served
with an apple glaze

Blacken Mahi Mahi or Blackened Chicken Breasts served
over sautéed sugar snap peas, julienne potatoes and served
with a Dijon dill sauce

Herb-roasted Filet over Wild mushroom risotto; served
with glazed carrots and sautéed asparagus tips and tres
wine sauce


Crème Brulee topped with fresh raspberries

Fresh Berries with Mango Sorbet

Chocolate Molten Floated on Kaluha Cream Sauce

Bread Pudding Soufflé topped with whiskey sauce

Key Lime Pie

Variety of Cheesecakes

And others......Also, a wide range of fabulous truffles compliment the end of every meal.