Private Parties for Adults

Your own party in our Teaching Kitchen

no prep, no cleaning, no worries!

To book a party or ask a question, email Julie Cross or call 530-758-2667 X139

If a restaurant is too loud, your house too small or your schedule too full, we’re ready to take care of everything for you! The Davis Food Co-op is delighted to offer private dinner parties for 8 to 12 people.

Class pricing starts at $250 for a two-hour dinner for 12 people. Wine and beer pairings, custom menus and/or additional time available.

Choose a theme from one of the following standards or let us custom design your perfect night.

Chef’s Table dinner party- A great choice for working dinners, providing great food that leaves plenty of room for conversation. Four custom designed gourmet courses, based on seasonal, local favorites. Start the night with a refreshing non-alcoholic “mocktail” and amuse-bouche, then enjoy a light appetizer, a starter course of soup or salad, the main entrée, and and wind up with dessert and coffee/tea service. All courses come with creative non-alcoholic “mocktails” and wine and beer pairings are available During the courses the guests will get to watch a cooking demonstration of an element of each plate.

Sample Chef’s Table Dinner Menu

Amuse Bouche- A spinach and ricotta filled ravioli in brown butter sage sauce with our“Mocktail” of the night- fresh pomegranate spritzer- sparkling water, fresh pom juice, mint leaves, lemon twist

Scones with asiago, rosemary and fig jam

Salad of fennel, arugula, pomegranate, persimmon and almonds with lemon Dijon vinaigrette

Boeuf Bourguignon California Style

California Butterball potatoes, poached in olive oil and smashed

New green beans, blistered with garlic

Pears poached in Buena Vista Pinot Noir and winter spices with walnuts, vanilla ice cream and chocolate drizzle

Beer or Wine Educational Parties – great for parties where the food and drink are the entertainment as well. We’ll base the food around your favorite wine region or brewer, and provide as much (or as little) instruction and narrative as you like.

Suggested Wine Parties:

California Cabs

Stars of Yolo Co. Wineries

Italian Reds

Sparkling wines and Champagne

Wine and food pairing basics

Intro to French Wine and cheese

Suggested Beer Parties:

Taste the Spectrum- Light to dark

Local Favorites

Pick your favorite brewery

Belgian Beers

Fruity Beers

California Brewers

The Hands-On Dinner – Want the fun of making things yourself without the bother of set-up and clean-up? We’ve got you covered! We’ll arrange stations that allow your guests to prepare the food, then serve delicious cocktails so you can relax while we clean up.

Suggested Hands-On Dinner Menus

Dim Sum

Steamed Bao (filled buns)

Potstickers (vegetarian or meat, your option)

Green Onion Pancakes

Assorted dipping sauces

South of the Border Twist

Fruit Salsa

Pupusas (filled masa cakes)

Drunken Beans

Curtido (spicy cabbage salad)

Tres Leches cake

Light Supper

Seasonal Salad

Quick Potato Soup

Cheese Scones

Chocolate-dipped fruit

Prepared by Teaching Kitchen staff:

Jules Loke, Julie Cross and Laura Doyle

Julie Loke has been obsessed with food for as long as she can remember. Whether it was running a kitchen on a eco-cruise ship, competing on the Culinary Competition team in Culinary school, teaching kids how to cook from scratch or digging in the dirt on an organic farm her love of cooking and it's ability to bring friends and family to the table has never waned. After following foodie adventures for 10 years she settled in Davis, Ca and has happily taught and assisted many a cooking class at the Davis Food Co-op's Teaching Kitchen, where she works full-time doing Marketing, Education and Events.

Julie Cross set out to study English, got side tracked into the corporate world, and somehow ended up in a job that involves playing with food and kids. A self-taught chef, she is fascinated with new twists on classic dishes.

Laura Doyle has loved cooking since she was able to hold a spoon. Her intent curiosity and love of testing and research has led to a life full of feeding her friends and colleagues, whether it is a dinner party or a plate full of the latest baking experiment. Baking is where she found a home professionally, spending many years baking pastries and pizza. It is still where her true love lies.