Pierogi, Empanada & Dumpling Workshop with Arlene Ward

 Thursday, September 20, 6:30 -9:30 PM, Full Participation $70.00 per person

 Children ages 12 & up may enroll with a Parent

 Roll them, wrap them and stuff them.  What can be more fun than having the best loved international dishes in one class.  It’s all in the wrapping, you know.  But to your surprise, some new and creative methods will be shown. Don’t eat for a week before hand; you’re in for a major eating experience.

 Potato and Chive Pierogi

 Bacon and Sauerkraut Pierogi

 Spicy Beef Empanadas

 Mildly, Spiced Chicken Empanadas

 Steamed Gingered Shrimp Dumplings

 Thai Dipping Sauce

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

'Mommy and Me' Italian Favorites with Jackie Leischner

 Friday, September 21, 10-11:30 AM, Full hands-on, $59.00 per child with adult

 Homemade cavatelli pasta with broccoli, cheesy puff pretzel, lemon cookies, fresh squeezed lemonade

‘Mommy and Me’ Classes with Jackie Leischner

These Classes are designed to introduce children to the kitchen in a fun and inventive way. Children love to stir, pour, roll dough, and experiment with volume. These full hands-on classes help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with Mom. Each child is expected to be 2 yrs. old and accompanied by one adult; Mom, Dad, Grandparent, Caregiver, etc.

No children under 2 allowed in Cooking School. No strollers please!

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

Couples End of Summer Seafood Suarez with Kathleen Sanderson

 Friday, September 21, 7:00-10:00 P.M. Full Participation $79.00 per person

 Classic Seafood Chowder

 Classic Maine Lobster Roll with Oven Fries

 Grilled Summer Clambake

 Pan-Fried Chili Lime Salmon with Grilled Pineapple Salsa & Asian Slaw

 Grilled Spicy Shrimp & Cheddar Grits

 Ginger Peach Cobbler with Vanilla ice cream

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

Single Day ‘Working Parent and Me’ Italian Favorites with Jackie Leischner

 Saturday, September 22, 9:30-11AM, Full hands-on, $59.00 per child with adult

 Homemade cavatelli pasta with broccoli, cheesy puff pretzel, lemon cookies, fresh squeezed lemonade

    ‘Working Parent and Me’ Classes with Jackie Leischner

Come join in the fun and learning while spending some special quality time with your child.

This full hands-on class will help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with their parent. Each child is expected to be 2 years of age or older and accompanied by a parent or guardian.

Come and spend some real bonding time with your child! No strollers please!

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

Italian Boot Camp with Diana Albanese

 Sunday, September 23, 9:00 AM-1:00 PM

 Full Participation $85.00 per person Children ages 12 & up may enroll with a Parent

 Improve your Italian culinary skills and find new inspiration for everyday cooking.  In this four hour class, Diana Albanese of La CucinaD’ana will walk you through various cooking techniques to help you prepare these fall and winter inspired dishes at home.
Aquacotta (Tuscan Vegetable Soup)

 Italian Brodo

 Risotto with Mushrooms

 Pasta Puttanesca

 BranziniCartoccio with Mussels, Scallops, Artichokes and Potatoes

 Chicken Scarpariello

 Pork Chops with Fennel

 Escarole Calabrese

 “S” Cookies

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

Fall Fresh Pasta by Hand with Diana Albanese

 Tuesday, September 25, 6:30-9:30 PM, Full Participation $70.00 per person

 Children ages 12 & up may enroll with a Parent

 Updated for fall, the focus of this workshop is the art of making fresh pasta three different ways.  Diana Albanese will guide you through the process of preparing homemade pasta and share her family recipes for complimentary sauces.

 Fresh Egg Pasta Dough

 Semolina Dough

 Potato Dough

 Fettuccine with Wild Mushroom Sauce

 Hand Rolled Orrechiette with Roasted Butternut Squash, Kale and Caramelized Onions

 Potato Gnocchi with Simple Tomato and Basil Sauce

 Fennel and Pear Salad with Walnuts and Parmesan

 Zabaglione with Fresh Berries

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

Steakhouse Surf & Turf with Suzanne Lowery

 Wednesday, September 26, 6:30-9:30 PM 

 Full Participation $70.00 per person Children ages 12 & up may enroll with a Parent

 Bacon and Blue Wedge Salad

 Crab Stuffed Shrimp

 Beef Filet with Horseradish Butter

 Potato Croquettes

 Chocolate-Raspberry Cheesecakes

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

Fall Celebration Dinner with Suzanne Lowery (Gluten Free)

 Thursday, September 27, 6:30-9:30 PM, Full Participation $70.00 per person

 Children ages 12 & up may enroll with a Parent

 Curried Butternut Squash Soup

 Dinner Rolls

 Wild Rice & Cranberry Stuffed Game Hens

 Spinach and Polenta Soufflé

 Flourless Chocolate Torte  with Mixed Berry Compote

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

 Grilled Pork Dinner with Steven Capodicasa

Friday, September 28, 7:00-10:00 PM Full Participation $79.00 per person

Lobster Bisque with Gruyere stuffed pastry pillows

Baby greens with roasted shallot vinaigrette and goat cheese croutons

Grilled Crown roast of Pork with cornbread & pancetta stuffing

Oven roasted Brussels sprouts with bacon croutons

Oven roasted herb potatoes

Strawberry and raspberry Rollup Swirl Torte

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

Knife Skills I Workshop with Steven Capodicasa

Full Participation $69.00 per person
High School Students may enroll with a Parent
Saturday, September 29, 2018, 9:00 AM-12:00 PM
This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening.
We Sharpen Knives Professionally!
Knife Sharpening, only $3 per knife.

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

Artisan Breads at Home with Daniel Rosati

 Sunday, September 30, 9AM-1 PM, Full Participation $85.00 per person

 High School Students may enroll with a Parent

 Pecan Caramel Monkey Bread

 “Rustica Style” Breakfast Bread

 Southern Italian Hearty Crusted Brick Oven Style Sesame Bread

 Indian Naan Griddle Bread with Onions & Cheese

 Buttery Snowflake Dinner Rolls

 Sausage & Broccoli Rabe Stuffed Focaccia

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

 Vegetarian Harvest with Suzanne Lowery

Wednesday, October 4, 6:30 -9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

 Garden Fresh Gazpacho

Mexican Portobello Burgers with Chili Mayo

Cavatelli with Spinach-Basil Pesto

Zucchini and Tomato Mozzarella Pie

Grilled Greek Romaine Salad with Cous cous

Mixed Berry Crisp a la mode

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

 A Cozy Autumn Dinner with Catherine Titus Felix & Dan Felix

Friday, October 5, 7-10 PM, $85.00 per person, Full Participation

Cat and Dan have developed an easy but elegant dinner you will love to share with friends or family. Set the table by the fire, and enjoy their menu with lots of do-ahead tips and serving ideas.

Pan Roasted Oysters with Bacon and Cream

Steak Diane

Seafood en Papillote (salmon garnished with shrimp, steamed on a bed of julienned veggies)

Pennsylvanian Dutch Style Potato Pancakes

Spiced Butternut Squash Puree

Roasted Brussels Sprouts with Pine Nuts & Lemon

Classic Panna Cotta with Cointreau soaked Berries,

Dark Chocolate Bread Pudding with Orange Crème Anglaise

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

Sweet & Savory pastry Workshop with Arlene Ward

 Sunday, October 7, 9:00 AM -1:00 PM, Full Participation $85.00 per person

 Children ages 12 & up may enroll with a Parent

 These beautiful and decorative sweets are reminiscent of a time gone by.  Learn the techniques for delicate sweet tart shells that stay crisp with moist fillings.  A savory choice will be an easy bite for your holiday drinks.  All shells can be baked and frozen and filled when needed.  How easy is this?

 Individual Tart Shell Shapes

 Vanilla Bean Pastry Cream and Raspberries

 Barquette Shape Pastry Tarts with Lemon Curd Filling

 Black Bottom Banana Tart

 Savory Leek and Goat Cheese Tarts

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

Couples Do Simple Chicken Fare with Arlene Ward

 Friday, October 12, 7:00 -10:00 PM, Full Participation $79.00 per person

 The desire for palatable dishes with style and flavor is still very much in demand.  The need for less elaborate food is more compelling as busy households squeeze in a little extra time for dinner.  Serve up some simple fare with that little touch that makes it special.

 Zucchini and Potato Chowder

 Singapore Chicken, Fruited Basmati Rice

 Chicken Bundelettes  with Warm Sun-Dried  Tomato and Caper Salsa

 Chicken Tenders with Parmesan Cheese Coating

 Ginger Cakes with Mango and Ginger Cream

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

 *All New Menu*

Pre-Teen/Teen Cooking & Baking Club: Pasta Party with Suzanne Lowery

 Wednesday, October 17, 4:00-7:00 PM

 Full Participation $59.00 per student for each individual class, Ages 10 through 16

 Homemade Cavatelli with Broccoli and Garlic, Tortellini with Citrus Cream, Shrimp Scampi, Basil Pesto, & Cannolis

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

Hearty Chicken Dinners with Kathleen Sanderson

 Thursday, October 18, 6:30-9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Thai Green Curry Coconut Chicken with Vegetables Cilantro & Jasmine Rice

 Split Roasted Chicken Stuffed with Asiago, Artichokes & Roasted Red Pepper

 Sautéed Chicken Breasts with Pomegranate Peppercorn Glaze

 Grilled Chimi-churri Chicken Thighs

 Orange & Arugula Salad

 Croissant Bread Pudding with Caramel Sauce

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

Sushi Workshop The Feeding Frenzy is Back Again! with Chef David P. Martone, CCP

Friday, October 19, 7:00-10:00 PM, $75.00 per person Full Participation
High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest.
Learn to create your own masterpiece! 
David will cover all the essentials.
 Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting roll, regular and inside-out rolls.
Many ingredients to create vegetable  and non-fish rolls.
David always has new ideas for interesting rolls!!!

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

Cooking Up a Mischief for Halloween with Miss Staci

Saturday, October 20, 9-11 AM

Full hands-on, $39.00 per child ages 4-9

New Menu Coming Soon!

 Wednesday, October 24, 6:30 -9:30 PM Full Participation

 Limited Enrollment $70.00 per person

 High School Students may enroll with a Parent

Truffle Scented White Bean & Herb Crostini
Bucatini Pasta all’Amatriciana Style
Classic Chicken alla Cacciatore
Zucchini Gratinati
Raspberry Almond Torta
           If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Lobster, Lobster, Lobster with Chef Steven Capodicasa

 Friday, October 26, 7:00-10:00 PM Full Participation $75.00 per person

 Lobster bisque with Cheesy croutons

 Lobster cannoli’s with savory Sicilian dipping sauce

 Butter lettuce salad with Roasted tomatoes and Grilled lemon dressing

 Grilled Lobster tails Fra Diablo served with Homemade Fettuccine

 Homemade oven baked Italian Baguettes

 Peppermint chocolate Crème Brule

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

Fall Fresh Pasta by Hand II with Diana Albanese

 Thursday November 1, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 The focus of this workshop is to perfect making fresh pasta from scratch. 

In this class you will learn 3 different types of fresh pasta, some long and short, shaping and making ravioli. 

Sauces will be complimentary to the pasta shape and texture,

some are timeless and others are recipes that Diana created.

 Fresh Egg Pasta

 Fresh Egg Pasta with Spinach

 Semolina Pasta

 Parmesan Frico with Fig Jam

 Ravioli with Sage Brown Butter Sauce

 Spinach Fazzoletti (pasta rags) with Arrabiata Sauce

 Orecchiette with Caramelized Onions and Cauliflower with Herbed Bread Crumbs

 Orange and Lemon Salad with Escarole

 Chocolate Raspberry Cream with Mascarpone

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

Harvest Dinner  with Catherine Titus Felix & Dan Felix

 Friday, November 2, 7-10 PM  $79.00 per person, Full Participation

 Class limited to 16, working in teams of four students will create different menus

 Cat and Dan Felix bring you a tasty menu for a memorable autumn dinner.

 Shrimp Cakes with Autumn Squash Drizzle

 Salad of Roasted Beets with Goat Cheese and Caramelized Walnuts

 Sautéed Tenderloin of Beef with Wild Mushroom Sauce

 Broiled Salmon with Cranberry Coulis

 Tomato Basil “Charlottes”

 Potato Gratin

 “Triple A” Turnovers (Apple, Almond and Apricot)

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

Italian Boot Camp with Diana Albanese

 Sunday, November 4, 9:00 AM-1:00 PM Full Participation $85.00 per person

 High School Students may enroll with a Parent

 Build up your cooking confidence with Diana Albanese's popular  Italian boot camp. The menu is always changing with the seasons and there is always something new to learn. This class covers techniques for making soups, risotto, braising, bread making and desserts with evoo.

 Escarole and Little Meatball Soup with Ancini Pepe

 Sea and Mountain Risotto

 Pasta all Norma ( Penne with Tomato, Eggplant and Ricotta)

 Oven Baked Fish with Clams and Parsley Sauce

 Calabrese Braised Chicken with Tomatoes and Green Olives

 Cauliflower with Spicy Sauce

 Potato and Artichoke Stew

 Herb Focaccia

 Chocolate Olive Oil Cake

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

Apples, Apples, and More Apples with ARLENE WARD

 Thursday, November 8, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Apples have always been associated with temptation.  In cooking, this delicious fruit is as versatile as it is tempting.  Using apples for more than just pie, you’ll find you won’t be discarding any.  Come and get a hint of what Eden must have been like.

 Apple, Gorgonzola and Rosemary Pizza

 Seared Haddock with Caramelized Leeks and Granny Smith Apples

 Applejack Chicken Breasts with Shiitake Mushrooms and Golden Delicious Apples

 Confit of Fresh and Dried Fruits

 Salad of Fall Greens, Honey Crisp Apples and Nuts in Apple Cider Vinaigrette

 Apple Gratin with Calvados Creamed Cheese Topping

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

 Pre Thanksgiving Dinner with Chef Steven Capodicasa

Saturday, November 10, 6:00-9:00 PM Full Participation $79.00 per person

Crab cakes bites with Lemon Mayo dipping sauce

Cream of Wild Mushroom soup with homemade savory crackers

Boneless Turkey breast stuffed with savory cornbread and mushrooms

Citrus oven baked sweet potatoes with toasted marshmallow topping

Roma tomatoes with crunchy cheesy topping with parmesan cheese cookies

Pumpkin Cheesecakes

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

Classic Thyme Culinary Magic

Bringing the Science Lab into the Kitchen with Miss Charlotte

    Four Tuesdaysdays, 4-6 PM, November 13, 20, 27 & December 4,

Combined Kids & Youth, Ages 4 thru 9 year olds $199 per student

 Calling all young food fanatics, budding scientists and curious kids! We are excited to launch this new four week series to guide students through culinary based experiments exploring science through food.

 Spark or nurture your passion for science in this four-week series. From edible science experiments to creating art with food, students will delve into the fascinating worlds of chemistry, physics, biology and engineering through fun, interactive, and sometimes, magical, hands-on activities. Each week will feature exciting experiments and the creation of a delicious snack.

 For the final class, students may invite one adult to come and watch a presentation

of some of the students' favorite experiments

30 minutes prior to class ending,

5:30-6 PM on December 4th.

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

 Tuesday, November 13, 6:30 -9:30 PM Full Participation

 Limited Enrollment $70.00 per person

 High School Students may enroll with a Parent

Sausage & Chestnut Stuffing
Sweet Potato Gratin
Balsamic Roasted Root Vegetables
Creamed Pearl Onions with Bacon
Green Bean Salad with Sweet Pepper Confetti Dressing
Maple & Mustard Glazed Carrots
Warm Miniature Pumpkin Cheesecake Tarts
           If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Holiday Pie Workshop with Suzanne Lowery

Wednesday, November 14, 6:30 -9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

Classic and Quick Pie Dough

Apple and Pumpkin Chiffon Pies

Cranberry-Pear Crostada

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

 'Happy ‘Friendsgiving’

 Thursday, November 15, 4:00-7:00 PM Full Participation $59.00 per student

 for each individual class, Ages 10 through 16

 Register with friends or come and make new ones while learning to prepare this wonderful ‘Friendsgiving’ menu celebrating the coming Thanksgiving holiday with friends, new and old.

 Maple Glazed turkey and gravy

 Peach-Cranberry chutney

 Sweet Potato Crumble

 Bacon Roasted Brussels Sprouts

Apple Stuffing Cups

Pumpkin Cream Jelly Roll Cake

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

Kids’& Youth Thanksgiving Celebration with Miss Staci

 Saturday, November 17, 9-11 AM, Full Participation Ages 4 - 9, $39.00 per child

 Everyone loves Thanksgiving. Come join Miss Staci to create delicious Thanksgiving treats!

New Menu Coming!

Saturday, November 17, 6:00-9:00 PM Full Participation

Limited Enrollment $79.00 per person

Piquillos Rellenos - Cheese & Herb Stuffed Piquillo Peppers
Fideuà Alicantina - Mixed Seafood & Pasta "Paella"
Paella Valenciana  - Saffron Scented Rice with Chicken, Chorizo, Clams, Mussels & Shrimp
Mixed Green Salad with Sherry Vinegar Dressing & Flaked Manchego Cheese
Torta di Santiago Almond Cake

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

Classic Thyme Culinary Magic

Bringing the Science Lab into the Kitchen with Miss Charlotte

  Four Tuesdaysdays, 4-6 PM, November 13, 20, 27 & December 4,

Combined Kids & Youth, Ages 4 thru 9 year olds $199 per student

 Calling all young food fanatics, budding scientists and curious kids! We are excited to launch this new four week series to guide students through culinary based experiments exploring science through food.

 Spark or nurture your passion for science in this four-week series. From edible science experiments to creating art with food, students will delve into the fascinating worlds of chemistry, physics, biology and engineering through fun, interactive, and sometimes, magical, hands-on activities. Each week will feature exciting experiments and the creation of a delicious snack.

 For the final class, students may invite one adult to come and watch a presentation

of some of the students' favorite experiments

30 minutes prior to class ending,

5:30-6 PM on December 4th.

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

Classic Thyme Culinary Magic

Bringing the Science Lab into the Kitchen with Miss Charlotte

    Four Tuesdaysdays, 4-6 PM, November 13, 20, 27 & December 4,

Combined Kids & Youth, Ages 4 thru 9 year olds $199 per student

 Calling all young food fanatics, budding scientists and curious kids! We are excited to launch this new four week series to guide students through culinary based experiments exploring science through food.

 Spark or nurture your passion for science in this four-week series. From edible science experiments to creating art with food, students will delve into the fascinating worlds of chemistry, physics, biology and engineering through fun, interactive, and sometimes, magical, hands-on activities. Each week will feature exciting experiments and the creation of a delicious snack.

 For the final class, students may invite one adult to come and watch a presentation

of some of the students' favorite experiments

30 minutes prior to class ending,

5:30-6 PM on December 4th.

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

Do Ahead Holiday Buffet with Kathleen Sanderson

 Thursday, November 29, 6:30-9:30 PM  Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Be a guest at your own party. Learn all the secrets of pre-planning from the Queen of do ahead, culinary instructor and caterer, Kathleen Sanderson. She will share tips, tricks, and guide you through making this wonderful menu perfect for any holiday or special get-together event.

 Artichoke & Herb Pizzas

 Spiced Parmesan Puff Pastry Ribbon

 Roasted Herbed Filet of Beef with Cabernet Butter Sauce

 Oven Roasted Smashed Potatoes

 Shaved Brussels sprouts with Bacon & Balsamic

 Creamy Spice-scented Carrot Puree

 Triple Chocolate & Walnut Triangles

 Mini Apple Tart Tartins

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

Seafood Dinner plus Dessert with Chef Steven Capodicasa

 Friday, November 30, 7:00-10:00 PM Full Participation $79.00 per person

 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 bowtie pasta salad and pickled ginger dressing

 Grilled clams with bacon butter

 Classic Sponge Cake with Butter cream frosting

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

Kids’& Youth Winter Cooking Festival with Miss Staci

 Saturday, December 1, 9-11 AM, Full Participation Ages 4 - 9, $39.00 per child

 Come join Miss Staci to cook some wonderful cool weather treats that kids' love!

New Menu Coming!

Classic Thyme Culinary Magic

Bringing the Science Lab into the Kitchen with Miss Charlotte

    Four Tuesdaysdays, 4-6 PM, November 13, 20, 27 & December 4,

Combined Kids & Youth, Ages 4 thru 9 year olds $199 per student

 Calling all young food fanatics, budding scientists and curious kids! We are excited to launch this new four week series to guide students through culinary based experiments exploring science through food.

 Spark or nurture your passion for science in this four-week series. From edible science experiments to creating art with food, students will delve into the fascinating worlds of chemistry, physics, biology and engineering through fun, interactive, and sometimes, magical, hands-on activities. Each week will feature exciting experiments and the creation of a delicious snack.

 For the final class, students may invite one adult to come and watch a presentation

of some of the students' favorite experiments

30 minutes prior to class ending,

5:30-6 PM on December 4th.

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

Italian Surf & Turf with Diana Albanese

 Wednesday, December 5, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Everyone loves Italian food, so what could be better than Italian Surf and Turf. From my Italian kitchen to yours.

 Caramelized Tomatoes with Herb Ricotta Bruschetta

 Penne with Shellfish Fra  Diavolo

 Tuscan Steak Tagliata with Arugula Salad

 Potato Croquettes

 Mushroom Gratin with Tomatoes and Onions

 Orange and Fennel Salad

 Coffee Caramel Custard

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

Open House Entertaining with ARLENE WARD

 Thursday, December 6, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 The holiday entertaining season has arrived.  Don’t panic!  Here you’ll find the perfect array of bright festive nibbles to go with your open house gathering.  Best of all, you get to taste them before you make them.   Practice up on your fancy cocktails, wines and beers.  Add some new finger foods to your table and sit down and enjoy the night.

 Prosciutto and Gruyere Pastry Pinwheels

 Spicy Apple and Cranberry Cheese Log with Candied Pistachios

 Artichoke and Fontina Quiche Bites

 Rosemary Citrus Cocktail Meatballs

 Pear and Gorgonzola Phyllo Triangles

 Cheddar Cheese Puffs

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

Dinner for a Group with Chef Steven Capodicasa

 Friday, December 7, 7:00-10:00 PM Full Participation $79.00 per person

 Sicilian Cauliflower crostini

 Saffron and ginger steeped mussels with crusty garlic bread

 Baby greens with roasted fennel and citrus yogurt saffron dressing

 Individual Crab meat pot pies

 Broccoli with 3 cheese panko topping

 Baked Roma tomatoes with Parmesan cheese crackle

 Chocolate cake with chocolate frosting

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

REGISTER EARLY - THIS CLASS ALWAYS SELLS OUT! 

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

  Wednesday, December 12, 6:30 -9:30 PM Full Participation

 Limited Enrollment $70.00 per person

 High School Students may enroll with a Parent

 Mustard and Apricot Glazed Pork Roast
Sage, Fruit & Nut Stuffing
Roasted Butterflied Leg of Lamb with Hazelnut Herb Crust
Homemade Mint Jelly
3 Cheese Creamed Spinach
30 Minute Beef Tenderloin Roast with Red Wine Mushroom Sauce
Herb Mashed Potatoes
Spiced Honey & Zinfandel Roasted Pears
           If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Do-Ahead Holiday Appetizers with Kathleen Sanderson

Thursday, December 13, 6:30-9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

In this class we will feature some exciting flavorful hors d’oeuvres that can all be made in advance of the busy party.

Crispy Shrimp w/ Lime Cilantro Sauce

Cranberry Walnut mini muffins with ham and honey mustard

Wild Mushroom Tartlets and Caramelized onion Tartlets

Peppered Beef with Roasted Garlic Sauce

Crispy potato pancakes with smoked salmon and crème fraiche

Pizza topped with onions, prosciutto and goats cheese

Sweet & Spicy Saucisson

Macadamia Nut Ginger Biscotti

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

 Holiday Cookie Decorating

 Friday, December 14, 4:00-7:00 PM Full Participation $59.00 per student

for each individual class, Ages 10 through 16

 Students will Roll, Cut-out, Bake and Decorate

 Vanilla and Gingerbread Spice Cookies

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

 Saturday, December 15, 6:00-9:00 PM Full Participation

 Limited Enrollment $79.00 per person

 Maryland Crab Cake Sliders
Spanish Style Salt Cod Croquettes with Romesco Sauce
Tuscan Style Stuffed Mussels
Salmon Quenelles with Basil Sauce
Portuguese Style “Clams Casino”
Seafood Strudel
Asian Noodle Salad with Shrimp in Lettuce Cups

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

Elegant Holiday Dinner Party with Suzanne Lowery

 Wednesday, December 19, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Smoked Salmon Profiterole Puffs

 Sweet Potato Soup with Spiced Pecans

 Balsamic Roasted Root Vegetables

 Grilled Beef Tenderloin with Horse Radish Cream

 Potatoes Au Gratin, Gingered Cranberry-Pear Trifle

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

Celebration Table with ARLENE WARD

 Friday, December 21, 7:00 -10:00 PM Full Participation $79.00 per person

 There is something irresistibly romantic about a swank New Year’s Eve.  This night after all, is the one time each year when we’re allowed to pull out all the stops and live in that giddily suspended moment between past and future.  That’s the spirit we’ll celebrate here in this menu for an intimate, urban New Year’s Eve dinner.  Hope this menu is your first taste of good things to come for the New Year.

 Pate of Veal and Pork with Tarragon

 Snow Pea, Salmon and Horseradish Boats

 Risotto with Broccoli and Almonds

 Tenderloin of Beef with Bordelaise Sauce

 Gratin of Potato and Butternut Squash

 Pistachio Bavarian with Strawberries

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

Couples Shrimp & Crab Dinner with Steven Capodicasa

 Friday, January 4, 7:00-10:00 PM, Full Participation $79.00 per person

 Shrimp cakes with Savory mayo dipping sauce

 Romaine salad with Grilled Shrimp served with lemon vinaigrette

 Crab Gumbo bowls with Basmati rice pilaf

 Black pepper and Cheddar biscuits

 Sicilian oven roasted cauliflower

 Chocolate Crater Cakes with Mango salsa

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

Pre-Teen/Teen/Adult

 Students Ages 10 - 16 may register for 1 space & attend alone or register for 2 spaces & attend with a parent or adult.

 Cooking Up a Proper New Years Tea Party

 Saturday, January 5, 10:00 AM-1:00 PM

 Full Participation $59.00 per person

 Turkey, Brie and Pear Tea Sandwiches

 Chicken Salad Puffs

 Mini Bacon Quiches

 Chocolate-Cherry Scones with Orange Curd

 White Chocolate Oatmeal Cookies

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

 Chicken Done Right with Suzanne Lowery

Thursday, January 10, 6:30 -9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

Braised Chicken with Sweet Pepper Gravy

Chicken-Spinach-Mushroom Burgers

 Chicken and Snow Peas with Black Pepper Sauce

 Cranberry-Wild Rice Stuffed Game Hens

 Chicken Piccata

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

Sushi Workshop The Feeding Frenzy is Back Again! with Chef David P. Martone, CCP

Friday, January 11, 7:00-10:00 PM, $75.00 per person Full Participation
High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest.
Learn to create your own masterpiece! 
David will cover all the essentials.
 Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting roll, regular and inside-out rolls.
Many ingredients to create vegetable  and non-fish rolls.
David always has new ideas for interesting rolls!!!

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

Knife Skills I Workshop with Steven Capodicasa

Full Participation $69.00 per person
High School Students may enroll with a Parent
Saturday, January 12, 2019, 9:00 AM-12:00 PM
This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening.
We Sharpen Knives Professionally!
Knife Sharpening, only $3 per knife.

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

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

The World at my Table with ARLENE WARD

 Thursday, January 17, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Do you sometimes get tired of cooking the same old dinners every week?  Here’s a suggestion that worked for me when my family wanted take out food.  Looking over the list of things, I came up with the original recipes that still remain their favorite.  If you can’t beat it, then join in.  You can cook anything.

 Chicken with Cashew Nuts in Hoisin Sauce—China

 Steamed Shrimp Dumplings and Thai Chili Sauce—Thailand

 Shanghai Style Noodles with Meat Sauce—China

 Fusilli with Spicy Tomato and Roasted Pepper Sauce—Italy

 Swedish Meat Balls—Sweden

 The Most Unlikely Chicken Wings—Hawaii

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

Slow and Savory One Pot Meals with Catherine Titus Felix & Dan Felix

 Friday, January 18, 7-10 PM $79.00 per person, Full Participation

 Class limited to 16, working in teams of four students will create different menus

 Great for your slow cooker, or long winter weekends. Cat and Dan share some of their favorite recipes for flavorful,

 slow-cooked meals. They’re including a few optional side dishes and a dessert to round things out, but these dishes can stand alone.

 Chicken and Dumplings

 Beef Burgandy

 Chunky Chile with Cornbread Topping

 Chicken Cacciatore

 Baked Polenta

 Roasted Root Vegetables

 Warm Gingerbread with Pears with Home-made Vanilla Ice Cream and Butterscotch Sauce

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

Italian Boot Camp with Diana Albanese

 Sunday, January 20, 9:00 AM-1:00 PM Full Participation $85.00 per person

 High School Students may enroll with a Parent

 Improve your Italian culinary skills and find new inspiration for everyday cooking.  Knife skills and techniques will be stressed along with preparation of several favorite, classic Italian specialties.  Diana will walk you through various cooking methods to help you prepare these winter inspired dishes at home.

 Herb Parmesan Crostini

 Escarole and White Bean Soup

 Butternut Squash Risotto

 Cacio and Pepe

 Chicken Francese with Lemon Sauce

 Tuscan Pork Roast with Sage and Potatoes

 Stuffed Red Peppers with Mozzarella Balls, Tomatoes and Winter Pesto

 Fennel and Parmesan Gratin

 Chocolate Hazelnut Cake with Chocolate Glaze

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

Classic Pan Sauces with Kathleen Sanderson

 Wednesday, January 23, 6:30-9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Steak with Roasted garlic, honey and Balsamic Sauce

 Chicken Breasts with Lemon Pepper & Parmesan Cream Sauce

 Pork tenderloin with Cranberry Orange glaze

 Pasta with Wild mushrooms, thyme and Pan Roasted Garlic

 Salad Vinaigrette

 Banana Sauté with Ice cream & Pecans

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

Soups, Stews and Hearty Winter One Pot Meals with Diana Albanese

 Thursday, January 24, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 This class is comfort food that we all love to eat, slowly cooked meals that melt in your mouth with aromatic juices. 

These dishes are not fussy and some improve in a day or two, some can be made ahead to enjoy throughout the busy week.

 Pasta Fagioli with Cheese Croutons

 One Pan Shrimp with Penne, Blistered Tomatoes  and Broccoli

 Vegetable Paella

 Beef and Beer Stew over Mashed Potatoes

 Classic Chicken Pot Pie

 Banana and Chocolate Bread Pudding with Salted Caramel

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

Classic Dinner with Chef Steven Capodicasa

 Saturday, January 26, 6:00-9:00 PM Full Participation $79.00 per person

 Corn chowder with crispy Pancetta

 Butter lettuce served with grilled Avocados with a red wine dressing

 Steakhouse Grilled Rib Eye with rosemary butter glaze

 Panko and Parmesan Crusted Broccoli

 Roasted potatoes with pancetta paste with onions

 Pear tarts with Pomegranate whipped cream

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

Chill Chaser Stews and Soups with ARLENE WARD

 Thursday, January 31, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Soup or stew is the choice on cold weather days.  We know that - because our mothers told us so.  Updating recipes helps with choosing the lighter choices of today.  For company or family dinners, choose from a more substantial stew or cream-less soup.  Satisfying flavor and fresh ingredients make the chills go away.

 Veal Stew Provencal

 Country Beef Stew with Butternut Squash and Potatoes

 Monk Fish Chowder with Pancetta

 Tortellini Soup with Sausage and Two Beans

 Polish Dumpling Soup

 Italian Sausage Soup

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

 Couples - Tender is the Night with Kathleen Sanderson

 Friday, February 1, 7:00-10:00 PM Full Participation $79.00 per person

 Roasted Whole Beef Filet with a Roasted Shallot & Cabernet Sauce and Garlicky Mashed Potatoes

 Individual Filet of Beef En Croute with Wild Mushrooms and Gorgonzola

 Herb Stuffed Filet of Pork with Dijon Sauce over rice

 Seasonal Vegetable & Salad

 Lemon Cardamom Pound Cake with Lemon Cream & Fruit

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

Chocolate Fantasy Workshop with ARLENE WARD

 Sunday, February 3, 9:00 AM -1:00 PM Full Participation $85.00 per person

 High School Students may enroll with a Parent

 For chocolate lovers, this is the class where you can taste all cakes with different frostings.  Which do you like, cocoa or chocolate?  Learn which ingredients and techniques give you the results you prefer.  All delicious, but chocolate lovers know what they want.  Four hours of divine indulging.

 Chocolate Almond Cream Pie

 Chocolate Hazelnut Perfection Cake

 Chocolate Angel Cloud Cake with Chocolate Sauce

 The All Occasion Chocolate Cake

 Chocolate Walnut Nuggets

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

Valentine’s Chocolates

Wednesday, February 6, 4:00-7:00 PM Full Participation $59.00 per student

for each individual class, Ages 10 through 16

 Chocolate Lava Cakes

 White Chocolate Mousse with Raspberry Sauce

 Chocolate Truffles

 Chocolate Covered Tuxedo Strawberries

 Chocolate Crackles Cookies

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

Cucina Rustica with Diana Albanese

 Thursday, February 7, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Bring Italian country cooking into your kitchen for pure and simple flavors.  These are dishes that you will want to make over and over again.

 Mushroom and Pecorino on Grilled Rustic Bread

 Pasta Carbonara

 Chicken Thighs and Sausage with White Beans and Escarole

 Beef Ragu over Easy Stovetop Polenta

 Crispy Potato, Tomato and Onion Gratin

 Nonna's Green Beans and Garlic

 Walnut Olive Oil Cake

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

Dinner with Chef Steven Capodicasa

 Friday, February 8, 7:00-10:00 PM Full Participation $79.00 per person

 Burrata and pesto crostini

 Baby greens served with roasted pepper dressing

 Savory Pork Crown Roast

 Grilled winter vegetables

 Baby Yukon gold smashed potatoes

 Individual Baked Alaska

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

Thursday, February 14, 6:30-9:30 PM

 Full Participation Limited Enrollment $79.00 per person

 Winter Salad with Spiced Walnuts & Pomegranate Vinaigrette
3 Cheese Roasted Red Pepper Risotto
Pink Peppercorn & Herb Crusted Beef Tenderloin Roast
Beet Mashed Garlic Potatoes
Green Beans with Blistered Grape Tomatoes
Chocolate Raspberry Tiramisu
  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Friday, February 15, 7:00-10:00 PM

 Full Participation Limited Enrollment $79.00 per person

 Winter Salad with Spiced Walnuts & Pomegranate Vinaigrette
3 Cheese Roasted Red Pepper Risotto
Pink Peppercorn & Herb Crusted Beef Tenderloin Roast
Beet Mashed Garlic Potatoes
Green Beans with Blistered Grape Tomatoes
Chocolate Raspberry Tiramisu
  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Saturday, February 16, 6:00-9:00 PM

 Full Participation Limited Enrollment $79.00 per person

 Winter Salad with Spiced Walnuts & Pomegranate Vinaigrette
3 Cheese Roasted Red Pepper Risotto
Pink Peppercorn & Herb Crusted Beef Tenderloin Roast
Beet Mashed Garlic Potatoes
Green Beans with Blistered Grape Tomatoes
Chocolate Raspberry Tiramisu
  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Cooking with Winter Herbs with ARLENE WARD

 Thursday, February 21, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 It is hard to imagine what cooking would be like without the unique flavors provided by herbs.  Come wintertime the herbs may not be as easy to shop for.  Using good quality and skills that make things come alive again, are all you need.  Learn how to preserve from fresh to dry and how to bring out the best flavor for the dish that is going to receive your special touch.

 Ravioli In Winter Herb Broth Reduction

 Shrimp Chowder

 Stuffed Tomatoes with Ground Meat  in Tropical Herbs and Spices

 Swordfish, Mediterranean  Style

 Penne with Zucchini, Sweet Sausage and Winter Herbs

 White Bean Salad, Mediterranean Style

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

Wintertime Grilled Steak with Chef Steven Capodicasa

Friday, February 22, 7:00-10:00 PM Full Participation $79.00 per person

Grilled baby lobster tails with saffron herb drizzle

Mediterranean chopped salad with grilled lemon vinaigrette

Grilled Spanish chorizo and roasted tomato Bruschetta

Grilled Porterhouse steaks with warm savory potato salad

Oven Roasted Cauliflower with grilled lemon drizzle

Berry Short cakes

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

Italian Boot Camp with Diana Albanese

 Sunday, February 24, 9:00 AM-1:00 PM  Full Participation $85.00 per person

 High School Students may enroll with a Parent

 Learn the essentials of Italian cooking from a third generation Italian.  Diana Albanese of La Cucina D’ana has Italian cooking in her genes.  Her family owned and operated the Albanese Food Market in Hoboken, Jersey City and Bayonne for many years.This class covers techniques for risotto, braising, sautéing, sauces and making doughs.

 Sicilian Bruschetta

 Ribollita ( Twice Cooked Tuscan Minestrone Soup)

 Risotto with Artichokes, Tomatoes and Spinach

 Orecchietti with Broccoli Rabe and Sausage

 Insalata de Mare

 Chicken Saltimbuca

 Pork Spareribs in Red Wine

 Escarole Pie

 Pistachio and Cranberry Biscotti

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

Winter Surf n’ Turf with Suzanne Lowery

Wednesday, February 27, 6:30 -9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

Shrimp and Sweet Pepper Bisque

 Grilled Romaine with Lemon Pears and Spiced Nuts

 Blue Cheese Crusted Filet Mignon with Red Wine Glaze

 Twice Baked Parmesan-Pancetta Potatoes

 Cherry Blintzes with Chocolate Brandy Sauce

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

 Pre-Teen/Teen/Adult

 Students Ages 10 - 16 may register for 1 space & attend alone or register for 2 spaces & attend with a parent or adult.

 ‘Super Soups’

 Saturday, March 9, 10:00 AM-1:00 PM Full Participation $59.00 per person

 Homemade Classic Tomato with mini Grilled Cheese Croutons

Broccoli-cheddar with Pastry Twists

Chicken Noodle

 Loaded Baked Potato

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

Tomahawk Steak and Crab Surf and Turf with Chef Steven Capodicasa

 Saturday, March 9, 6:00-9:00 PM Full Participation $79.00 per person

 Crabmeat cocktail served with lemon aioli

 Baby greens with chorizo bits with homemade goat cheese croutons

 Tomahawk Rib Eye Steaks served with grilled Sea Scallops

 Grilled Redskin potatoes

 Roasted cauliflower with Crispy Herb Breadcrumbs

 Espresso Raspberry Brownie Torte

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

There's a Tuscan in My Kitchen with Diana Albanese

 Thursday, March 14, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Tuscany, the most traveled spot in Italy, offers wonderful flavors that can be accomplished with a little know how and a good recipe.  Diana Albanese of La Cucina D’ana, well-traveled and experienced in Tuscan cooking, will share her mouthwatering menu with you.  So let the Tuscan into your kitchen this season and cook along with Diana.

 Sautéed Scallops  Gratin with Parsley and Garlic

 Risotto with Porcini Mushrooms

 Braised Lemon Chicken with Capers and Green Olives

 Tuscan Steak with Home Style Friesand Herb Parmesan Spinach

 Chocolate Budino

 Almond and Anise Biscotti

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

Saturday, March 16, 6:00-9:00 PM Full Participation

Limited Enrollment $79.00 per person

Classic Irish Soda Bread with Irish Butter
Lager Steamed Mussels with Herbs
Mustard Crusted Pork Tenderloin with Ale Caramelized Onions
IPA Smashed Potatoes with Garlic & Rosemary
Beer & Bacon Braised Greens

Cherry Apple Lambic Crisp
            If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Egg Cookery 101 with Kathleen Sanderson

 Wednesday, March 20, 6:30-9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 
 Poached, scrambled and fried eggs

 Omelet making w/ a variety of filling:Boursin& Smoked Salmon, Cheddar Cheese & Chives

 Virginia Honey Baked Ham, & Gruyere

 Light as a feather soufflé w/ variation: Spinach & Gruyere, Four Cheeses, Salmon & Parmesan

 Sauce Anglaise Ice Cream, Custard Sauce/w Variations, Floating Island

 Classic Floating Island with Raspberries

 Sous Vide Cream Brulee

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

Exciting Ways to Cook Seafood with ARLENE WARD

 Thursday, March 21, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Let’s put a little snap in your fish recipes.  So many cooks are afraid to try something new with home cooking.  Learn how easy it is once you know how to judge flavors, timing and cooking styles.  Once learned, you will be able to turn an ordinary meal into a special event.

 Salmon Chowder

 Artic Char with Potato and Butternut Squash

 Spinach and Lemon Stuffed Flounder with Lemon Butter Sauce

 Baked Stuffed Shrimp

 Tilapia with Oven Roasted Ratatouille

 Fresh Orecchiette with Clams and Mint

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

Breaking Down a Beef Tenderloin with Catherine Titus Felix & Dan Felix

 Friday, March 22, 7-10 PM $79.00 per person, Full Participation

 Class limited to 16, working in teams of four students will create different menus

 In this action-packed class, Cat and Dan Felix will show you how to break down a whole tenderloin and explain the best ways to cook the different cuts. Then you will break into teams to prepare four delicious menus.

 Roast Filet of Beef with Bordelaise Sauce

 Steak Diane

 Chateaubriand with Horseradish and Chive Sauce

 “Chop Chai” - Korean Beef Noodle Salad

 Stir Fried Brussels Sprouts with Shallots And Prosciutto

 Pan Roasted Potatoes with Chives & Cheese

 Triple Chocolate Mousse (white, milk and dark chocolate)

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

Sunday, March 24, 9:00 AM-1:00 PM

 Full Participation Limited Enrollment $85.00 per person

 High School Students may enroll with a Parent

 Mpigliati Calabrese - Airy Potato Dough Rosettes Stuffed with Caramelized Onions & Olives
Scacce Ragusane - “Letter Fold” Semolina Dough Stuffed with Tomato, Eggplant & Cheese
Tomasini - Spiral Shaped Buns filled with Fresh Ricotta, Pecorino Cheese & Marjoram 
Pitta Rustica - Flaky Pastry Pie Stuffed with Escarole, Leeks, Pine Nuts & Raisins
Panzerotto di Carne - Half Moon Pastry Pockets Stuffed with Sweet Italian Sausage
Sfincione - Thick Crust Focaccia Studded with Mozzarella & Provola Cheese topped with Tomato, Oregano & Bread Crumbs

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

Basics of Cake Decorating Crash Course with Suzanne Lowery

Thursday, March 28, 6:30 -9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

 Learn to Ice a smooth and perfect cake, handle pastry bags and tips, pipe simple borders, decorations and inscriptions.

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

Southwestern Dinner with Chef Steven Capodicasa

 Friday, March 29, 7:00-10:00 PM Full Participation $79.00 per person

 Grilled avocados stuffed with Sweet and Spicy Garlic Chipotle grilled chicken

 Lobster tacos

 Skirt steak tacos

 Crispy Cole Slaw

 Crispy Bacon Mac & Cheese

 Giant Chocolate Chip Cookies topped  with Caramel glaze and Sea salt

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

Italian Boot Camp with Diana Albanese

 Sunday, March 31, 9:00 AM-1:00 PM Full Participation $85.00 per person

 High School Students may enroll with a Parent

 Everyone is cooking Italian! Why not you? For this hands on class, Diana Albanese of La CucinaD’ana guides you through the many courses of Italian cuisine.  She’ll get you right on track with basic techniques and before you know it you’ll be cooking like an Italian.

 Homemade Ricotta Cheese and Caramelized Tomato Crostini

 Lentil and Pasta Soup

 Butternut Squash, Swiss Chard and Apple Risotto

 Linguine with White Clams Sauce

 Roman Style Gnocchi

 Ciambotta-Italian Vegetable Stew

 Stuffed Pork in the Porchetta Style

 Chicken Piccata with Lemon Sauce

 St. Joseph’s Cream Puffs

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

Tapas & Paella with Diana Albanese

 Wednesday, April 3, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 From tapas to paella, Spain offers some of the best dishes for entertaining. Little dishes of tapas with a glass of Sherry or big bold paella with a hearty wine will make a great party plan.

 Shrimp Fritters with Aioli

 Dates Stuffed with Chorizo, Wrapped in Bacon

 Chicken Thighs and Artichoke Paella

 Roasted Fish Layered with Tomatoes, Capers and Manchego Bread Crumbs

 Grilled Skirt Steak with Salsa Verde and Spicy Potatoes

 Carmella’s Orange Cake with Strawberries and Vanilla Ice Cream

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

Tenderloin Entertaining Menu with Chef Steven Capodicasa

 Friday, April 5, 7:00-10:00 PM Full Participation $79.00 per person

 Grilled shrimp cocktail with roasted tomato cocktail sauce

 Classic Caesar salad with homemade sourdough croutons

 Beef tenderloin stuffed with Lobster and served with burgundy wine reduction, with caramelized onions

 Smashed baby Yukon gold potatoes

 Sautéed green beans with puttenesca sauce

 Homemade Peach and Blueberry crumb pies

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

 Wednesday, April 10, 6:30 -9:30 PM Full Participation

Limited Enrollment $70.00 per person

High School Students may enroll with a Parent

Torta di Carciofi - Artichoke Torta
Torta di Funghi  - Porcini & Wild Mushroom Torta
Erbazzone - Spinach & Sausage Torta
Pizza Gain - Mixed Cured Meat & Cheese Torta
Tomato Crostata - Rustic Tomato Tart

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

Springtime in Italy

Thursday, April 11, 4:00-7:00 PM Full Participation $59.00 per student

for each individual class, Ages 10 through 16

Antipasto Skewers

Chicken Parmigiana,

Fettuccine Alfredo

Caesar Salad

Chocolate-Strawberry Mascarpone Tarts

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

The French Connection with ARLENE WARD

 Friday, April 12, 7:00 -10:00 PM Full Participation $79.00 per person

 April in the French country side around Provence, brings to my memory the wonderful simplicity of the food of  home cooks.  I’ll bring you to the Provence area where our menu will focus on the casual, delicious “cuisine of the sun”.  Come with a partner, help prepare for simple, satisfying success at the table.

 Olive Tapenade on Grilled French Loaves

 French Baguettes with Herb Butter, Radishes and Salt Crystals

 Rack of Lamb with Herbs of Provence and Garlic

 Potatoes Roasted with Olive oil and Bay Leaves

 Tomatoes Provencal

 Apple Gratin with Calvados Creamed Cheese Topping

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

 Holiday Brunch with Kathleen Sanderson

Tuesday, April 16, 6:30-9:30 PM Full Participation $70.00 per person

High School Students may enroll with a Parent

Lobster Benedict with Asparagus & Citrus Hollandaise

Smokey Sweet & Salty Bacon Strips

Sweet Potato & Corn beef Hash

Arranged Citrus & Avocado Salad

Almond Filled Puff Pastry Jalousie

Berry Scones with Maple Butter

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

Spring Baking with Suzanne Lowery

 Wednesday, April 17, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Lemon Curd cheesecakes

 Chocolate-Raspberry Jelly Roll

Pineapple Carrot Cupcakes with Coconut Cream Cheese Frosting

Strawberry Crumble Cookies

Almond Filled Pithvier Puff Pastry Torte

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

Sushi Workshop The Feeding Frenzy is Back Again! with Chef David P. Martone, CCP

Friday, April 19, 7:00-10:00 PM, $75.00 per person Full Participation
High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest.
Learn to create your own masterpiece! 
David will cover all the essentials.
 Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting roll, regular and inside-out rolls.
Many ingredients to create vegetable  and non-fish rolls.
David always has new ideas for interesting rolls!!!

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

Knife Skills I Workshop with Steven Capodicasa

Full Participation $69.00 per person
High School Students may enroll with a Parent
Saturday, April 20, 2019, 9:00 AM-12:00 PM
This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening.
We Sharpen Knives Professionally!
Knife Sharpening, only $3 per knife.

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

Dinner at Our Place - Couples Night Out with ARLENE WARD

 Thursday, April 25, 6:30 -9:30 PM Full Participation $70.00 per person

 High School Students may enroll with a Parent

 Can you use a break about now?  To make things a little easier in your kitchen,  come together and enjoy  this menu planned for ease and style. Simple dishes that are perfectly suited for busy schedules and demanding palates—real food for real life.

 Cheese and Sun-dried Tomatoes on Toast

 Tagliatelle with Herbs and Buttery Egg Sauce

 Grilled Flat Iron Steak with Roquefort Sauce

 Pan Fried Smashed Potatoes

 Red and Yellow Roasted Peppers Spanish Style

 Floating Lemon Cake with Seasonal Berries

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

Couples Pizza, Pizza, Pizza with Chef Steven Capodicasa

 Friday, April 26, 7:00-10:00 PM Full Participation $70.00 per person

 Come spend an evening with Chef Steven and get a tour through the world of making great pizzas.

 Assorted Flat Bread pizzas

 White Clam Pizza

 Classic Deep dish Grandma pie

 Aunt Carmela’s Hot and sweet Soppressata pizza

 Classic Margherita

 Cheesy, Bacon and Tomato Calzones

 Garlic Knots with roasted tomato dipping sauce

 Surprise dessert pizza

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

Italian Boot Camp with Diana Albanese

 Sunday, April 28, 9:00 AM-1:00 PM Full Participation $85.00 per person

 High School Students may enroll with a Parent

 Build up your confidence with Diana Albanese of La Cucina D’ana popular  Italian boot camp. The menu is always changing with the seasons and there is always something new to learn.

 Zucchini and Basil Bruschetta

 Penne with Vodka Sauce

 Risotto Primavera

 Baked Fish with Clam Sauce

 Sautéed Chicken with Hazelnuts and Balsamic Vinegar

 Sweet and Sour Sicilian Potatoes

 Asparagus Fritters

 Mushroom, Arugula and Parmesan Salad

 Torta de Nonna

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