Upcoming Public Cooking Classes

*Please note these are NOT hands on classes.

Price: $50 per person (not including tax, tip & beverage)

Cancellation Policy: 8 hours prior to start time

For reservations: 845-357-9108 x 0

Hands on classes: Minimum of 15 people in our BANQUET ROOM (not in the studio) between the hours of 12pm-1pm Tuesday-Saturday. $75 per person (not including tax, tip & beverage)

*UPDATE* Due to COVID-19 public classes have been postponed. Only private classes can be booked at this time. 


 

Wednesday

March 4  -  7pm

 

Artisanal pasta sausage and broccoli rabe puree


Horseradish Crusted Salmon in a Dijon Sauce


Napoleon


Wednesday 

March 11  -   7pm


Artisanal pasta

with radicchio smoked prosciutto tomato and burrata

 

Shrimp

with cannellini beans, Mushrooms & zucchini

 

Tiramisu

 March Classes

Past Cooking Classes

Tuesday March 19 

AND 

Wednesday March 20 

MENU

Olive Oil Tasting 

Artisanal Pasta with smoked prosciutto, radicchio, tomato

&  burrata cheese

Poached Salmon in a

 Dijon mustard Sauce

Flourless Chocolate Cake

Tuesday March 26 

AND

Wednesday March 27

7:00pm

MENU

Olive Oil Tasting 

Artisanal Pasta 

with crab meat, leeks, light pesto sauce

Pork Medallion 

with prosciutto, burrata cheese, parmigiano sauce over soft polenta

Napoleon with berries

Wednesday February 27

AND

Thursday February 28

7:00pm

MENU

Olive Oil Tasting 

Potato Leek Soup with Trofie Pasta

Lamb Chops with broccoli rabe

Pear Tarte

Tuesday March 5

AND

Wednesday March 6

7:00pm

MENU

Olive Oil Tasting 

Risotto with shrimp and vegetables

Chicken Piccata with lemon, capers, black olives, diced tomatoes served with spinach

Almond Semifreddo 

Tuesday February 12

7:00pm

MENU

Olive Oil Tasting 

Pasta with radicchio speck, tomato

&  burrata cheese

Breast of Chicken with Mushrooms

& Dijon mustard Sauce

Crème Caramel

Wednesday February 13

7:00pm

MENU

Olive Oil Tasting 

Risotto w/ mushrooms 

Brook Trout “Meuniere”

(Butter Lemon Sauce)

Financier (warm almond cake) 

crème anglaise

Tuesday February 19

7:00pm

MENU

Olive Oil Tasting

 

Crab Cakes

Coq Au Vin

(chicken, mushrooms,

burgundy wine)

Almond Pear Tarte, French vanilla

ice cream

Wednesday February 20

7:00pm

MENU

Olive Oil Tasting

 

Warm goat cheese salad

 Steak Au Poivre 

(5 oz petit steak black

Pepper Sauce)

Crepes

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