Do Try This at Home!

Curious about making fresh guacamole from scratch? Ever wonder how Nove’s chef Geno Bernardo gets his gnocchi so perfect? Like to mingle with foodies? You can do just that and a whole lot more when you sign up for one of the many cooking demonstration lunches offered by some of the Strip’s finest chefs.

El Segundo Sol in Fashion Show will offer a Cooking Fiesta 10 a.m.-noon July 30. On the menu is a day of cooking demonstrations by chef Terry Lynch. Participants will learn to make (as they chow down on) El Segundo Sol’s sweet corn, zucchini blossom and red chili quesadilla as well as the duck breast tacos with red pipian sauce and the dessert staple, coconut flan. Mixology isn’t forgotten: Chef will share the recipes for white sangria with summer melon, grapes and riesling and the Blue Baby margarita with blue curaçao and blue salt. $25 per person, 258-1211,

Reservations are a must for the interactive demonstration-style cooking classes Dos Caminos in the Palazzo holds regularly throughout the year, led by corporate executive chef Ivy Stark and Las Vegas executive chef Roberto Hernandez. Guests arrive to a spread of coffee, Mexican hot chocolate and fresh juices with pan dulce, muffins and fruit. The chefs first demonstrate how the featured dishes are made, then those very dishes are served for lunch, along with signature cocktails. Guests receive the recipes and a signed copy of either Dos Caminos’ Mod Mex or Mexican Street Food cookbooks. Keep an eye on for the upcoming class schedule. $65 per person, 11 a.m.-2 p.m., 577-6550.

Each month, high above the Strip, Nove Italiano executive chef Geno Bernardo invites aspiring cooks and dining enthusiasts into his kitchen for an Italian culinary experience. Guests are greeted with cocktails before making their way into Nove’s kitchen, where Chef Geno demonstrates step-by-step how to prepare an authentic five-course Italian meal. That same five-course lunch follows, in the Garden Room, paired with wines. Participants in Nove’s upcoming Aug. 13 class will learn the secret to chef’s prosciutto di Parma with grilled white peaches, gnocchi with locally grown summer vegetables, and branzino (Mediterranean sea bass). In the Palms, $85 per person, 942-6856,