November Class Schedule

If you have ever been captivated by Stanley Tucci; (the chef who knows everything about Italian food and cooking; come join the class where we take his recipes and methods to learn in depth Italian culinary heritage. In this fun class we will learn Stanley’s Momma’s Pasta Fagioli; Ricotta Balls in Brown Butter & Sage Sauce; The “Big Night” Timpano Baked Pasta; Braciole (Stuffed Beef Rolls); Fusilli with Ricotta, Prosciutto & Spinach; Braised Lentils with Shallots, and Plum & Polenta Cake. We will enjoy a cocktail made famous by Stanley – the Negroni.

Imagine for a moment being in Tuscany this time of year when Italy is rich in seasonal ingredients that are ideal for fall dishes. This class will teach you comforting regional recipes using elements of the wine and olive harvest season; allowing you to experience the shape of Tuscan cooking. Come for our lesson of Tuscan White Bean Soup with crusty Bread; Artichoke & Red Pepper Bruschetta; Spinach Caprese Salad with fresh Mozzarella; Pepperoni stuffed mushrooms caps; Spinach stuffed chicken parmesan bundles; Spaghetti Aglio e olio (slivered Garlic & Olive Oil); Marsala Zabaglione over fresh Berries, and White Chocolate Lattes.

Week 4: ASIAN NOODLES, BOWLS & STIR-FRIES – Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews; Stir-Fried Garlic Beef with Scallions; Vegetable Lo Mein; Peanut-Sesame Udon Noodles with Scallions; Curry Noodles with Shrimp and Coconut; Banh Mi Rice Bowl, and Vietnamese Rice Noodle Bowls with Broiled Marinated Pork.

Roasting is one of the most valuable cooking methods to understand and know how to do well. It turns simple meats, seafood and vegetables into deeply flavorful meals and is easy to do. As we get ready for Thanksgiving and the holiday season, this is a valuable lesson giving you versatility, timing, temperatures, doneness and resting for success with all your dishes. Learn as we prepare Roasted Red Pepper Bisque; Penne Pasta with roasted Butternut Squash, Turkey Sausage and Sage; Roasted Brussels Sprouts with hot Honey & crispy Bacon; Roasted Shrimp with Champagne-Shallot Sauce over Orzo Risotto; Pork Tenderloin with Bread Stuffing and wrapped in Bacon, and Pan-roasted boneless Chicken Thighs with Balsamic Grapes and Rosemary. We will enjoy our meal with Roasted Strawberry Basil Spritzers.

Learning to cook Indian foods is an adventure in culinary discovery. With the mix of creativity, sensory exploration and playing with spices, you will learn to build big flavors, turning simple foods into dishes with layers of flavor which are rich and complex. Come for a fascinating culinary experience and learn to prepare Tikka Masala Cauliflower (roasted cauliflower florets in a cashew-enriched tomato tikka masala sauce, aromatic with ginger, garlic and warm spices); Ground Lamb Pulao (fragrant basmati rice with spiced ground lamb, turmeric and fresh mint, cooked together into a golden, aromatic pilaf); Hariyali Paneer (Green Masala Paneer – seared cubed fresh cheese in a creamy, nutty cilantro-mint sauce with green and red chiles); Indian Butter Chickpeas (a rich, coconut-creamy chickpea stew spiced with garam masala, cinnamon and ginger); Goan Shrimp Curry; Murgh Chole (Chicken Chickpea Curry); Kada Prasad (Whole-Wheat Halwa – A fudge-like confection made from whole-wheat flour, ghee and sugar, served as a warm, spoon-soft dessert).

Plan an evening night out with your girlfriends and escape into an event with a delicious experience in a relaxed social environment where conversation, laughter and memories are created. Something more fulfilling than dinner out, you and your girlfriends will have a shared experience and will enjoy a little indulgence with this fun lesson. Join us for Tempura Shrimp with Cara Cara Orange Relish; Fig Jam & Brie Bruschetta; Endive leaves with Crispy Bacon, Blue Cheese, & Toasted Walnuts; Blistered Shishito Peppers with Togarashi & Sea Salt; Caramelized Shallot Baked Brie with Crisp Apple Slices; Black Peppered New York Steak on Crostini with Blue Cheese & Baby Arugula; Glazed Fresh Strawberry Tartlets, and an Elderflower, Fresh Grapefruit, & Prosecco Cocktail.

We hope you can join us for a fun luncheon out, maybe shared with a friend. You will enjoy an amazing lunch while learning a menu you will love preparing for your entertaining needs. Our DEMONSTRATION lesson is a lovely, delicious treat! Join us for Marinated Roast Chicken with Lemon Rosemary Balsamic Mustard Sauce, served with Roasted Sweet Potatoes with Chives. Dessert will be Pumpkin Cake with Cream Cheese Frosting.

Here is a class made for couples who enjoy great food and an opportunity to work together as a team cooking in a fun, relaxed environment. You will be part of a group of couples preparing part of a three-course gourmet dinner. The meal is served with a sampling of wine. We hope you can join us for an evening of culinary fun and menu of French Onion Soup Shots Amuse and Crispy Iceberg Wedge with Green Goddess Dressing, served with Chardonnay. The entrée will be Pan Seared Rib Eye Steak with Rosemary-Blue Cheese Compound Butter, with Sweet Potato & Yukon Gold Gratin; Yorkshire Puddings and Roasted Fresh Green Beans with Shallots & Toasted Hazelnuts, served with Cabernet Sauvignon. Dessert will be Fresh Pear & Apple Crostata with Apple Cider-Caramel Sauce & Vanilla Ice Cream. Priced per Couple.

Have you ever wanted to create a professional looking cake for your special occasions? At this class, each student will receive a cake to use for practice. You will learn to fill and ice a Cake, add texture, borders, flowers, and writing. Students will practice under the direction of the chef, then decorate their own Cake. When you are finished, you will take your cake home. Join us for the experience that will make you a pro!

Asian Street Foods open the doors to the rich, bold, exciting flavors that come from open air markets. Street foods are fun and delicious, highly flavorful and made for sharing. Cooking techniques like stir fry, skewering, grilling, steaming, and pickling make it an adventure in cooking and provide an endless array of party foods. They differ from traditional Asian foods and are popular with all ages. Come have fun and add these to your repertoire. Our lesson is Chickpea and Cucumber Salad (Chana Chaat); Garlic-Lemongrass Chicken Wings; Asian-Style Pulled Pork Tacos with Pear and Cucumber Slaw; Bhaji Sliders (Mumbai spicy potato & cauliflower “sloppy joes”); Burmese Chicken (chicken thighs slow cooked in a spiced fresh tomato sauce with turmeric, pepper flakes, lemongrass, shallots, ginger, and garlic); South-Asian Mashed Potatoes (Aloo Bharta), and Butter Rice Cakes (Shanghai butter mochi with a crispy exterior and bouncy center).

We don’t know if the March Hare and Mad Hatter will be here for this tea party, but we hope you will be! Join us for an afternoon where nothing is ordinary — a whimsical tea party inspired by Wonderland itself. Expect playful flavors, charming treats, and a touch of delightful madness. Our menu will be Savory Lox Dip and Homemade Bagel Chip Platter; Chicken Salad Caesar Phyllo Cups; Delectable Tuna Salad Sandwiches on Tea Toasts; Cucumber Dill “Envelope Sandwiches”; Mad Hatter’s Scotch Eggs with Spicy Honey Mustard Dip; Strawberries & Cream Macarons, and Buttery & Flaky Blueberry Scones. We will enjoy pots of steaming tea with our delightful fantasy foods!

Your grill is your easiest tool to cook anything in a quick and flavorful way. Learn the fine points of grilling from choosing cuts of meat to making rubs, marinades, and sauces to accompany. We will gain an understanding of temperatures, placement, and cooking time for a variety of foods we love on the grill. Our lesson will be Grilled Salmon with Jalapeno, Tequila-Lime Butter over Quinoa and Black Bean Salad; Buffalo Chicken Burgers with grilled Radicchio Salad with Sherry-Mustard Dressing; Charred-Vegetable Guacamole topped with Queso Fresco and Ancho Chile Tortilla Chips; Grilled Honey Garlic Ginger Pork Tenderloin; Bourbon- and Cola-glazed Rib Eye Steak Kebabs, and Grilled Orange Margarita with Smoked Sea Salt.