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Cooking with Comedians
December 17, 2021 @ 6:45 pm - 8:00 pm$130
Cooking with Comedians is the perfect choice for a fun and immersive activity. Join Chef Jose Mejia 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.
Cooking with Comedians Holiday edition + fun sparkling wine!
Chef Jose Mejia
Comedian Karen McCarthy
$130 PER PERSON
Comedy show to start and end the evening
Culinary tips and tricks to try at home
3-course gourmet Farm to Fork dinner
Glass of award-winning wine or craft beer
December 17th Menu:
Roasted Beet Salad
Toasted Pistachios | Caramelized Yogurt| Bleu Cheese
Mushroom Bolognese Cream Polenta | Thyme
Braised Beef Short Ribs
Roasted Sweet Potato | Parsnip | Brussels Sprout Succotash | Braising Jus
Freshly Baked Fovetown Cookies with Sea Salt | Caramel
Karen McCarthy started her comedy career in Los Angeles where she became a regular performer at the world-famous Comedy Store, Hollywood. She ran out of men to date in LA so she decided to move to Ireland where she met her husband at a comedy gig. She has recently relocated back to the U.S. and works full time as a Professor of Occupational Therapy. She considers teaching a class of college students to be similar to performing stand-up, except bad lighting and less alcohol. Karen is a regular at The Laugh Cellar as their events pair nicely with her favorite hobby, wine tasting!
Jose Mejia joined The Meritage Resort and Spa’s culinary team with a passion to curate and deliver an unparalleled dining experience for guests. Chef 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. Today chef Jose Mejia oversee all the outlets culinary operation. 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.