Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Saturday, January 16, 2027 · Noon–2:30 p.m. · Houston time
The Luxury Tree House · 1324 West Clay Street, Suite 100, Houston, TX 77019.
$175 per guest.
Turn three proteins into three distinctive tacos. Practice marinades, searing, steak resting and slicing, charring fruit and vegetables, and balancing a salsa. Cook with fellow guests, then sit down to lunch.
Achiote-seared mahi-mahi with cilantro-honey-lime cabbage, charred scallion–lime crema and pickled red onion.
Mojo-marinated flank steak with roasted tomatillo and burnt red pepper salsa, cotija and cilantro.
Ancho-butter shrimp with charred pineapple, mango and poblano salsa.
Corn and flour tortillas; crispy cinnamon-honey tortillas to finish.
Admission includes chef instruction, ingredients, equipment and the meal you prepare at shared kitchen islands. Thirty-two places. Wear closed-toe shoes and tie back long hair.
For dietary, accessibility or booking questions, contact Robbie@theluxurytreehouse.com before reserving.
Saturday, January 16, 2027 · Noon–2:30 p.m. · Houston time
The Luxury Tree House · 1324 West Clay Street, Suite 100, Houston, TX 77019.
$175 per guest.
Turn three proteins into three distinctive tacos. Practice marinades, searing, steak resting and slicing, charring fruit and vegetables, and balancing a salsa. Cook with fellow guests, then sit down to lunch.
Achiote-seared mahi-mahi with cilantro-honey-lime cabbage, charred scallion–lime crema and pickled red onion.
Mojo-marinated flank steak with roasted tomatillo and burnt red pepper salsa, cotija and cilantro.
Ancho-butter shrimp with charred pineapple, mango and poblano salsa.
Corn and flour tortillas; crispy cinnamon-honey tortillas to finish.
Admission includes chef instruction, ingredients, equipment and the meal you prepare at shared kitchen islands. Thirty-two places. Wear closed-toe shoes and tie back long hair.
For dietary, accessibility or booking questions, contact Robbie@theluxurytreehouse.com before reserving.