Chef Connie McGuire

Specialties: New American, Asian-Latin Fusion

BIOGRAPHY

Cooking and being a chef has always been about bringing people together. Whether it is the guests in the dining room or the cooks in the kitchen working as a team to deliver the best of the best.

 

As a chef, teaching is an essential part of everyday life to ensure that a recipe and menu can reach its fullest potential.

My favorite thing about teaching at Truffle Shuffle is watching family and friends spend their time together no matter where they are in the country and bonding over a meal.

Chef Connie Specials

SUMMER VEGETABLE RISOTTO
WITH ZUCCHINI & CORN

Learn to make restaurant-quality risotto from start to finish, stirring to get that perfect “rice suspended in sauce” texture, with a medley of fresh summer vegetables, 24 month-aged Parmesan, and Balinese Truffle Salt.

Skills Taught: Knife skills, sauteing

Dietary info: Gluten-free, low lactose (includes Parmesan & butter)

Substitutions Available: Dairy-free, vegetarian

Price per kit: $150

RECIPE CARD

FRESH PAPPARDELLE PASTA
WITH SUMMER VEGETABLE RIBBONS

In this light, fresh summer dish, you’ll learn to make fresh pappardelle pasta from scratch with no advanced equipment required! Plus, we’ll walk you through how to make a simple yet impressive summer pasta with a luxurious upgrade: thinly shaved black truffles at the height of seasonality, preserved in extra virgin olive oil olive oil

Chef’s tip: finish this dish with a drizzle of the Truffle Carpaccio oil over top!

Dietary: Vegetarian, low lactose (includes Parmesan)

Substitution Available: Gluten-free, dairy-free, vegan

Price per kit: $125

RECIPE CARD

CEVICHE TOSTADAS

The perfect light, refreshing summer meal! The finest Alaskan Halibut with a California twist: we’ll teach you how to lightly cure the freshest fish in lime juice, served on a crispy, crunchy tortilla with fresh salsa and avocado.

Skills Taught: Fish techniques, knife skills

Dietary info: Gluten-free, pescatarian, dairy-free

Substitution Available: Vegetarian (Mango sub for fish)

Price per kit: $150

RECIPE CARD
ALLERGY GUIDE