ADULT CLASSES ($80-$95)

In this hands on class you will be learning a few of the fundamental French dishes such as Roast Chicken, Salmon en Papillote, Salad Nicoise and a Chocolate Pot du Creme for dessert! This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! 

Is there anything that conjures up a trip to France more than dining at one of the many quaint Bistros dotting this picturesque country? Through a combination of hands-on learning and Chef demonstration in our French Bistro Workshop, we’ll be exploring and preparing recipes such as Steak au Poivre, French Onion soup, Salad Nicoise, and of course Creme Brûlée for dessert. 

 In this classes, students will be working with recipes such as Seared Scallops Salad in a cider vinaigrette, Mushroom and Goat Cheese Vol au Vent, and Pork Tenderloin with Apples and Braised Cabbage. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! 

In this classes, students will be working with recipes such as Salad Lyonnaise, Mussels w/Garlic Caper Butter Sauce and Red Wine Braised Beef with Fingerling Potatoes. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! 

 In this classes, students will be working with recipes such as Plum Salad with Chèvre and Pistachios, Lamb Chops with Herbs de Provence Tapenade, and Cassoulet. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! 

Each Tapas class will differ slightly based on the Chef instructor and the menu they create. In this combination hands on and demonstration class the Chef will choose from dishes such as a Saffron Beer Mussels, Baked Feta, Marinated Olives, Steak Montados, Papas Bravas, Garlic Shrimp, Roasted Peppers & Manchego, Mushrooms & Chickpeas and perhaps a surprise dish or two!

This is one of the most popular dishes from Spanish cuisine and considered their national dish. Perfect for a crowd or just two, this dish is extremely adaptable.  You will discover variations like meat, fish, seafood and vegetables that will transport your taste buds to Europe. Spanish Migas or a  traditional Pipirrana Salad as well as Marinated Olives round out this exciting class. 

One of the best things about traveling through Italy is the cuisine; especially the fresh pasta. Through a combination of hands-on learning and Chef demonstration, in our Fresh Pasta Workshop you will be exploring the preparation of fresh pasta, from forming the dough to making the noodles. Additionally, you will be learning to prepare Ricotta Gnocchi and delicious recipes for accompanying sauces such as Marinara and Rosé Sauce. 

Our Filled Pasta Class is aimed at those home cooks that have had success with fresh pasta in the past, and are looking to take on some additional challenges. In this class, students will make their own ravioli dough and the chef will make tomato sauce, an Italian sausage-based filling, and a spinach and artichoke filling. Students will fill, form, cut, and cook their ravioli and then sit down to enjoy a filling bowl of pasta

Through a combination of hands-on learning and Chef demonstration in our Italian Cooking Workshop, we’ll be exploring and preparing two kinds of perfect Seasonal Risotto, Saltimbocca, with Roasted Vegetables and Ricotta Cake

Through hands-on learning with our Chefs, our Pizza Workshop you will teach you the necessary cooking and baking skills to prepare a delicious pizzas at home. During this class you will be learning proper technique and gaining knowledge needed to not only cook pizzas, but select and combine toppings and sauces to create unique and delicious pizzas for your friends and family.

While Antipasto is frequently compared to the Tapas from Spain, it is uniquely Italian.  Patrons of small cafes and wine bars throughout the city can be seen enjoying Antipasto at all hours of the day. Through a combination of hands-on instruction and chef demonstrations, students will be involved in the production of Arancini, Shrimp and White Bean Salad, and Beef Carpaccio.