Kids Cook on their Day Off! with Jackie Leischner

 Monday, February 18, 10:00 AM-1:00 PM Full hands-on, $49.00 per child ages 4-9

 Stuffed Shells in homemade marinara sauce, turkey meatballs, Garlic Bread, Caesar salad, Baked Palmiers,

 Yellow cupcakes with vanilla frosting, strawberry lemonade

     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.'

Combined Kids & Youth Baking Series

Basic Baking Skills with Miss Sue

   Four Mondays, 4-6 PM, Four Mondays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

  To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

Class One – precision measuring, mathematics of recipe conversion, accuracy and timing, reinforcement of safety and utilization of kitchen tools and general dexterity. Prepare and sample several types of cookies.

    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.'

Combined Kids & Youth Baking Series

Basic Baking Skills with Miss Sue

     Four Mondays, 4-6 PM, Four Mondays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

  To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

 Class Two – repeat and continue to hone skills learned in class one, learn about the food groups and basic tastes, prepare, bake and taste cupcakes, cake, and frosting.

    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

  ‘Mommy and Me’ St. Patrick's Day with Jackie Leischner

 Friday, March 15, 10-11:30 AM Full hands-on, $59.00 per child with adult

Spring Potato Pizza, Irish Soda Bread, Shamrock lollipops and Leprechaun milkshake

 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.'

Single Day ‘Working Parent and Me’ St. Patrick's Day with Jackie Leischner

 Saturday, MArch 16, 9:30-11 AM Full hands-on, $59.00 per child with adult

Spring Potato Pizza, Irish Soda Bread, Shamrock lollipops and Leprechaun milkshake

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.'

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.'

Combined Kids & Youth Baking Series

Basic Baking Skills with Miss Sue

   Four Mondays, 4-6 PM, Four Mondays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

 To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

  Class Three – reinforcement of general skills and prep. The focus of this session will be on creating pies and bread.

    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 $85.00 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

Combined Kids & Youth Baking Series

 Basic Baking Skills with Miss Sue

   Four Mondays, 4-6 PM, Four Mondays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

 To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

  Class Four – The Grand Finale – Children invite one adult to come and enjoy a sampling of baked goods they learned in this series. We will set a proper table, for our guests to all enjoy the fruits of the children’s baked creations.

    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 $79.00 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

 Miss Jackie's Easter Egg…Stravaganzawith Jackie Leischner

 Saturday, April 13, 9-11 AM

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

Join us for a fun-filled class of coloring Easter eggs, making chocolate treats and baking cinnamon rolls. 

The class would not be complete without stuffing an adorable bunny to take home.

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

Spring Break Mini Cooking Camp with Miss Jackie

 Monday, April 15, 10:00 AM-1:00 PM Full hands-on, $49.00 per child ages 4-9

 Hot pockets, Creamy pesto pasta salad, carrot fries, carrot cupcakes, breakaway cookies, Milkshakes

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

 Spring Break Mini Cooking Camp with Miss Jackie

 Tuesday, April 16, 10:00 AM-1:00 PM Full hands-on, $49.00 per child ages 4-9

 Lasagna

Mozzarella stuffed meatballs

Herb focacci

 Lemon drop cookies

Mini cheesecakes

Arnold palmers

       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 Break Mini Cooking Camp with Miss Jackie

 Wednesday, April 17, 10:00 AM-1:00 PM Full hands-on, $49.00 per child ages 4-9

 Breakfast casserole

French toast sticks

Banana bread

 Raspberry muffins

Fruit kabobs with yogurt dipping sauce

 Breakfast smoothie

        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

Tomahawk Steak and Crab Surf and Turf with Chef Steven Capodicasa

 Saturday, June 1, 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.'

Knife Skills I Workshop with Steven Capodicasa

Full Participation $69.00 per person
High School Students may enroll with a Parent
Saturday, June 15, 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.'

Knife Skills I Workshop with Steven Capodicasa

Full Participation $69.00 per person
High School Students may enroll with a Parent
Saturday, October 19, 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.'