Cooking Workshops
Join us on weekday mornings and weekend evenings for our weekly Cooking Workshops. Come with a friend, bring a date, or just enjoy the company of fellow foodies. We take care of it all, the aprons, the ingredients, the equipment, and best of all the clean-up! Please wear comfortable clothing and closed-toe shoes (for safety). Then just come with your appetite because we will be chowing down on all of the delicious results. You are welcome to bring your own wine to enjoy while you cook and dine!
“…Delicious, well-flavored, foodie's dream. I will definitely be back to book a party. Thank you to their son Daniel who taught me how to make and cut pasta tonight. Truly an experience everyone should at least once in their lifetime, take a cooking class. Book a class or a party, you won't regret it. I loved it.”
Elizabeth Lopez Pando
FALL WORKSHOPS
2025
Mastering thanksgiving pies - SOLD OUT
november 25 @ 6:30 pm - 9:30 pm
$104 PER PERSON
Please Select One Pie To Make:
Cream Cheese Swirl Pumpkin Pie With Gingersnap Sweet Cookie Crust
Double Golden Opal & Green Apple Pie With Sour Cream Pie Crust
Not Too Sweet Pecan Pie With A Handsome Chocolate Pie Crust
Boysenberry Pie With All Butter Pie Crust
Holiday Hor d'Oeuvres & Cocktails
DECEMBER 5 @ 6:30 pm - 9:30 pm
$115 PER PERSON
Crispy Fried Calamari Spicy Lime Dip………Thai Basil Cucumber Shot
Saffron Infused Puffs with Duxelle……………………..Calvados Cocktail
Hot Turkish Flatbread with Herb Spread…………………..Anatolian Fizz
Fried Green Tomatoes & Remoulade……………Hurricanes
Serrano Ham Cheese Panini, Tart Tomato Spread…..Bloody Mary Shot
Wild Mushroom Spoons………………….Sidecar Shooter
Tomato, Fresh Mozzarella, Basil Pesto Skewers………..Sgroppino Sips
Zesty Lemon Biscotti………………………Limoncello Spritzer
Christmas Tamales - SOLD OUT
December 6 @ 3:00 pm - 7:00 pm
$115 PER PERSON
Shredded Chicken in Charred Tomatillo Green Salsa Tamales wrapped in Dried Corn Husks
Red Chile Guajillo Sauced Pork Tamales wrapped in Banana Leaves
Oaxacan Black Bean, Epazote, and Serrano Tamales wrapped in Dried Corn Husks
Green Poblano Chile & Cheese Tamales wrapped in Dried Corn Husks
Tipsy WITH JULIA
DECEMBER 12 @ 6:30 pm - 9:30 pm
$115 PER PERSON
Potato Leek Soup / Vichyssoise
Herb Salad & Champagne Vinaigrette / Salade Aux Herbes
Roast Duck A L’orange
Buttered Peas
Madagascar Vanilla Soufflé With Dark Chocolate Sauce
Christmas Tamales
December 13 @ 3:00 Pm - 7:00 pm
$115 PER PERSON
Shredded Chicken in Charred Tomatillo Green Salsa Tamales wrapped in Dried Corn Husks
Red Chile Guajillo Sauced Pork Tamales wrapped in Banana Leaves
Oaxacan Black Bean, Epazote, and Serrano Tamales wrapped in Dried Corn Husks
Green Poblano Chile & Cheese Tamales wrapped in Dried Corn Husks
Tipsy WITH JULIA
DECEMBER 19 @ 6:30 pm - 9:30 pm
$115 PER PERSON
French Flatbread with Nicoise Olives and Herbs / Pissaladiere Nicoise
Salade Composee
Beef Bourguignon with Potato Puree / Puree de Pommes and French Green Beans a la Paysanne / Haricot Verts Sauté
Grand Marnier Souffle with Chantilly Cream
WINTER WORKSHOPS
2026
Knife skills Essentials
*Vegetarian Friendly
JANUARY 9 @ 6:30 PM - 9:30 PM
$94 PER PERSON
Improving your knife skills is the number one skill necessary to speed yourself up in the kitchen!
In this information-packed class, you learn which knife and cutting board is best for you, how to sharpen and care for knives, and the most comfortable way to hold your knife.
Learn the simplest way to chop, slice, and dice an onion, and various ways to mince herbs and garlic.
We’ll even teach you all the fancy French terms for the different cuts.
With all of our freshly chopped ingredients, we will make a delicious meal to enjoy!
*We will supply all the knives, and also you may bring one from home to learn how to sharpen.
Vegetarian greek
*Vegetarian Friendly
JANUARY 11 @ 9:30 AM - 12:30 PM
$104 PER PERSON
Tyrokafter / Spicy Feta Dip with Homemade Pita Bread
Maroulosalata / Romaine Salad with Dill & Red Wine Vinaigrette
Potato & Zucchini Moussaka
Orzo Pilaf with Tomatoes & Chickpeas
Baklava with Walnuts & Lemon Honey Syrup
Turkish Comfort Classics
JANUARY 16 @ 6:30 PM - 9:30 PM
$104 PER PERSON
Roasted Red Pepper Hummus with Bazlama / Turkish Flat Bread
Kisir with Quinoa / Parsley, Tomato, & Cucumber Salad
Lahmacun / Turkish Flatbread baked with Spiced Lamb, Cacik / Yoghurt & Cucumber Sauce (we will also make a vegetarian version)
Soğan Dolması / Turkish Stuffed Onions
Kunefe / Shredded Filo Orange Cardamom Custard
Foundations of Flavor: Herbs, Spices & How to Use Them Right
JANUARY 18 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Spice Rubbed Ribs with Blackberry Barbeque Sauce
Made-in-House Andouille Sausage for Cajun Red Beans & Rice
Saffron Infused Vegetarian Paella
Indian Red Lentils with Bagaar Seasoning Oil & Made-in-House Pita
Lemon & Oregano Spice Rubbed Shrimp, Spicy Garlic Sauce
Garlic & Herb Infused Fresh Tomatoes for Made-in House Pizza
Pizza Dough & Sauces
JANUARY 23 @ 6:30 PM - 9:30 PM
$104 PER PERSON
Cast Iron Skillet Pizza with Fennel & Italian Sausage
Overnight Pizza Dough
We will also make a Vegetarian Version
Roasted Garlic Pesto Pizza with Fontina,
Burst Cherry Tomatoes, Arugula Salad
Classic Pizza Dough
Thin Crust Pepperoni Pizza with Marinara
N.Y. Style Pizza Dough
We will also make a Vegetarian Version
Grilled Pizza Bianca
Caramelized Onions & Crimini Mushrooms
Food Processor Fast Pizza Dough
Chocolate Chip Gelato
Gelato Stracciatella
HOW TO BREAKDOWN, BRINE, SEAR, BROWN, & ROAST CHICKEN
JANUARY 30 @ 6:30 pM - 9:30 PM
$125 PER PERSON
Brined & Seared French Chicken with 40 Cloves of Roasted Garlic
Mojo Style Grilled Chicken Legs
Dry Seared Sweet & Sticky Chinese Chicken Wings
Indian Browned Butter Chicken with Made-in-House Naan
Brined & Seared Chicken Breasts with Lemon Parsley Pan Sauce
The Art of Tempering, Scalding & Infusing
FEBRUARY 1 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Chicken Biryani with Spice Infuse Rice
Avgolemono Soup - Greek Lemon & Rice Soup enriched with Tempered Yolks
Porcini & Cremini Mushroom Risotto with Infused Stock
Made-in-House Fettuccine Carbonara
Garlic & Thyme Infused Scalloped Potatoes
Appetizers & Finger Foods
February 6 @ 6:30 PM - 9:30 PM
$104 PER PERSON
Menu Coming Soon!
Valentine’s Day EVE DINNER
February 13 @ 6:30 PM - 9:30 PM
$250 PER COUPLE
Menu Coming Soon!
How To Marinate, Grill, & Broil
FEBRUARY 15 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Grilled Ground-in-House Burgers with Mushrooms & Gruyere
Broiled Spicy Spice-Rubbed Catch of the Day
Broiled Eggplant Vietnamese-Style
Charred Tomatillo Cilantro Salsa with Freshly Fried Tortilla Chips
Orange Chipotle Broiled Chicken
How to Cook, Puree, Liquify, & Blend
FEBRUARY 22 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Creamy Spanish Gazpacho
Pozole Rojo
Shrimp Bisque
Lemon Pesto on House-Made Linguine
French Style Potato Puree
HOW TO EMULSIFY SAUCES
APRIL 12 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Hollandaise / Lemon, Butter, & Yolk Emulsified Sauce on Asparagus
Bearnaise / Tarragon Reduction Yolk Emulsified Sauce on Seared N.Y. Steak
White Sauce / Bechamel
1)Chicken Pot Pie en Croûte
2)New England Clam Chowder
Hand Whipped Parmesan Basil Mayonnaise on Focaccia
Beurre Blanc / Shallot Wine Reduction Emulsified with Cream & Butter on Catch of the Day
HOW TO STIR FRY, STEAM FRY, PAN FRY, & DEEP FRY
APRIL 26 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Pan Fried Crab Cakes with Spicy Remoulade
Buttermilk Brined Deep Fried Chicken
Stir-Fried Crispy Tofu, Cremini, & Green Beans
Steam Fried Hot Italian Sausages on Creamy Garlic Polenta
Crispy Light Gold Calamari with Lemon Basil Dipping Sauce
HOW TO POACH, & USE SOUS VIDE
MAY 17 @ 9:00 AM - 12:30 PM
$125 PER PERSON
Butter Poached Scallops with Sweet Garden Peas
Chewy Bagels, Variety of Toppings
Cream Poached Salmon, Basil Sauce
Oil Poached Catch of the Day on Tostadas
Bosc Pears Poached in Red Wine
HOW TO CARAMELIZE, DEGLAZE, REDUCE
MAY 29 @ 6:30 PM - 9:30 PM
$125 PER PERSON
Wild Mushroom Spoons
Classic French Onion Soup
Chicken Liver Mousse with Brandy on Grilled Baguettes
Leek & Duxelles Gratin
Savory Caramelized Cabbage & Spicy Udon
Simple Glazed Carrots