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