Combined Kids & Youth Basic Kitchen Skills Enrichment Series with Miss Sue
All New Recipes

Four Wednesdays, May 25, June 1, 8, & 15, 4-6 PM. Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. 

Class One – safety, tools, knife skills, prep, cook and eat Ricotta Gnocchi with Fresh Tomato Sauce, Zucchini Biscuit Bread, Winter Fruit Salad with Lemon Poppyseed Dressing

 Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Ratatouille Pizza, Hash Brown Quiche, Oatmeal Raisin Scones.

Class Three – continue skills, prep, cook and eat Lemon Chicken, Mac & Cheese, M & M Cookies.

Class Four – The Grand Finale – Students will prepare for the last feast, Glazed Meatloaf, Tomato Soup, Chunky Drop Cookies.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Pre-Teen/Teen/Adult

Valentine’s Day in May with Suzanne Lowery

Saturday, May 28, 11 AM-2 PM

Full Participation $65.00 per Person

 Students Ages 10-18 may register for 1 space and attend alone or register for 2 spaces and attend with a parent or adult.

Strawberry ice Cream Baked Alaska, Chocolate Lava Cakes with Raspberry Sauce, Linzer Jam Sandwich Hearts, Peanut Butter Pops, Cherry Chocolate Chip Scones

         If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Spring Seafood Dinner with Steven Capodicasa

Saturday, May 28, 6:00-9:00 PM, Full Participation $85.00 per person

Adults 18 & older, No Children Permitted. Couples must register for 2 spaces.

Cioppino (Italian Fish stew served with grilled sourdough bread & roasted garlic aioli)

Grilled jumbo shrimp wrapped in smoky bacon served with chilled Yukon gold potato salad

Grilled black and white sesame coated Ahi tuna with chilled bow-tie pasta salad and pickled ginger dressing

Grilled clams with bacon butter

Classic Sponge Cake with Buttercream frosting

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Combined Kids & Youth Basic Kitchen Skills Enrichment Series with Miss Sue
All New Recipes

Four Wednesdays, May 25, June 1, 8, & 15, 4-6 PM. Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. 

Class One – safety, tools, knife skills, prep, cook and eat Ricotta Gnocchi with Fresh Tomato Sauce, Zucchini Biscuit Bread, Winter Fruit Salad with Lemon Poppyseed Dressing

 Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Ratatouille Pizza, Hash Brown Quiche, Oatmeal Raisin Scones.

Class Three – continue skills, prep, cook and eat Lemon Chicken, Mac & Cheese, M & M Cookies.

Class Four – The Grand Finale – Students will prepare for the last feast, Glazed Meatloaf, Tomato Soup, Chunky Drop Cookies.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Pre-Teen/Teen/Adult - Say Cheese Please! with Suzanne Lowery

Thursday, June 2, 4-7 PM, Full Participation $65.00 per Person

 Students Ages 10-18 may register for 1 space and attend alone or register for 2 spaces and attend with a parent or adult.

Broccoli Cheddar Soup, Grilled Chicken Caesar Salad, Cheesy Vegetable Burritos, Four cheese Pizzas, Chocolate Cheesecakes

         If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Zing into Spring Casual Dinner with Daniel C. Rosati

Saturday, June 6, 6-9 P.M. Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Parmesan Herb Quick Bread

Ricotta Herb Bread Spread

Spring Fresh Pea Soup with Lemon Herb Oil Drizzle

Butter Poached Chicken Breasts

with Caramelized Shallot Sauce

Asparagus Salad with Prosciutto & Sherry Wine Dressing

Greek Yogurt Honey Scented Panna Cotta with Mixed Berries

                 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

**New Class Offering**

Fun for the Whole Family Bring the Kids, 8 & older!

‘Sundays in the Kitchen’

Italian American Sunday Dinner with Diana Albanese

Sunday, June 5, 3:00-6:00 PM, Full Participation $70.00 per person

Students 8yrs old & older may enroll with a Parent

*You must register each person attending*

 Cooking together with your family can be a fun way to spend some time together and have an evening of great food and fun.  Come and join us for this Italian American menu.

Garlic Bread Fries with Tomato Sauce

Italian Wedding Soup

Homemade Cavatelli with Bacon and Peas

Chicken Francese

Caesar Salad with Croutons plus Dessert, Cannoli Cake

If there is a Wait List, please see our Pricing and 'Wait List Policies

Combined Kids & Youth Basic Kitchen Skills Enrichment Series with Miss Sue
All New Recipes

Four Wednesdays, May 25, June 1, 8, & 15, 4-6 PM. Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. 

Class One – safety, tools, knife skills, prep, cook and eat Ricotta Gnocchi with Fresh Tomato Sauce, Zucchini Biscuit Bread, Winter Fruit Salad with Lemon Poppyseed Dressing

 Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Ratatouille Pizza, Hash Brown Quiche, Oatmeal Raisin Scones.

Class Three – continue skills, prep, cook and eat Lemon Chicken, Mac & Cheese, M & M Cookies.

Class Four – The Grand Finale – Students will prepare for the last feast, Glazed Meatloaf, Tomato Soup, Chunky Drop Cookies.

   If there is a Wait List, please see our Pricing and 'Wait List Policies