Cooking Classes
View listings for all of our upcoming hands-on classes. Our seasonal, international classes are taught in an intimate environment for 12-20 guests, and finish with a dinner enjoyed by the whole group.
View listings for all of our upcoming hands-on classes. Our seasonal, international classes are taught in an intimate environment for 12-20 guests, and finish with a dinner enjoyed by the whole group.
Javaher Polow Jeweled Saffron Wedding Rice
Khoresh-e Fesenjan Ba Jujeh Slow-Cooked Chicken with Pomegranate
Shirazi Salad Tomato, Cucumber, and Herb Salad
Mast-o Khiar Yogurt with Cucumber, Herbs, and Rose Petals
Cucumber-Dill Salad
Hühnchenschnitzel Chicken Schnitzel
Kartoffelsalat German Potato Salad
Appfelkuchen Apple Cake with Fresh Whipped Cream
Baguette with Dolce Gorgonzola and Fig Jam
Mixed Greens-Arugula Salad with Shaved Parmesan and Pinot Grigio Vinaigrette
Cannelloni with Besciamella Sauce
Chocolate Budino with Amaretto Cookie Crumble
Ma Yi Shang Shu Glass Noodles with Pork
Sichuan-Style Chili Dumplings
Ma Po Tofu
Bubble Tea
Rib Eye Steak au Poivre with Cognac Cream
Roasted Caramelized Tomatoes with Stilton
Haricot Verts with Caramelized Shallots
Lavender Crème Brulee
Roasted Salmon Fillet with Crème Fraîche, Honey, Figs and Walnuts
Couscous with Herbs, Toasted Pistachios, and Lemon
Haricots Verts with Caramelized Shallots
Chocolate Pots de Creme with Strawberries and Fresh Whipped Cream
Caponata Crostini
Rucola con Pecorino, Pignoli E Pere Arugula-Pear Salad with Pecorino Romano
Pasta Alla Norma Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata
Granita al Limone Lemon Granita
Asian Seared Tuna with Wasabi, Black Sesame Seeds, and Mango Avocado Salsa
Timbale of Smoked Salmon with Trout Mousse
Sweet Cucumber Salad
Chocolate Pot de Creme with Strawberries and Fresh Whipped Cream
Pici Pasta Homemade hand-rolled pasta
Marcella Hazan’s Marinara with Burrata
Mesclun Salad with Pinot Grigio Vinaigrette
Pistachio Affogato
A special evening with Chef Jeremy Salamon, of beloved Brooklyn institution Agi’s Counter.
Crostini with Stracciatella and Balsamic Reduction
Bucatini Bolognese
Insalata all’Aceto Balsamico
Sbrisolona Italian Almond Tart
Irish Whiskey Potato Soup
Roast Pork Tenderloin Pears, Apples and Blue Cheese
Mixed Greens with Dried Fruits and Honey-Balsamic Vinaigrette
Bittersweet Chocolate Lava Souffle
Brie Tarts with Apples and Calvados
Pork Tenderloins with Apples, Cognac and Cream
Salad Frisée with Dijon-Champagne Vinaigrette
Apple Clafoutis
Baguette with Dolce Gorgonzola and Fig Jam
Mixed Greens-Arugula Salad with Shaved Parmesan and Pinot Grigio Vinaigrette
Cannelloni with Besciamella Sauce
Chocolate Budino with Amaretto Cookie Crumble
Wild Mushroom Tartlets
Beef Tenderloin with Lingonberry-Horseradish Sauce
Mesclun Salad with Winter Fruits and Honey-Balsamic Vinaigrette
Earl Grey Crème Brûlée
Pancetta Crisps with Goat Cheese and Roasted Grapes
Salmon with Toasted Walnuts and Figs in Puff Pastry
Haricot Verts with Caramelized Shallots
Chocolate Bark with Crystallized Ginger, Dried Apricots, Cranberries and Pistachios
Wedge of Iceberg Lettuce with Bacon and Buttermilk Dressing
Roasted Brussels Sprouts with Lardons and Mustard Vinaigrette
Shepherd's Pie
Jack Daniel’s Chocolate Pudding
Wild Mushroom Tartlets
Beef Tenderloin with Lingonberry-Horseradish Sauce
Mesclun Salad with Winter Fruits and Honey-Balsamic Vinaigrette
Earl Grey Crème Brûlée
Pici Pasta Homemade hand-rolled pasta
Marcella Hazan’s Marinara with Burrata
Mesclun Salad with Pinot Grigio Vinaigrette
Pistachio Affogato
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