Upcoming Public Cooking Classes
*Please note these are NOT hands on classes.
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Price: $50 per person (not including tax, tip & beverage)
Cancellation Policy: 8 hours prior to start time
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For reservations: 845-357-9108 x 0
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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.
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Wednesday
March 4 - 7pm
Artisanal pasta sausage and broccoli rabe puree
Horseradish Crusted Salmon in a Dijon Sauce
Napoleon
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Wednesday
March 11 - 7pm
Artisanal pasta
with radicchio smoked prosciutto tomato and burrata
Shrimp
with cannellini beans, Mushrooms & zucchini
Tiramisu
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March Classes
Past Cooking Classes
Tuesday March 19
AND
Wednesday March 20
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MENU
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Olive Oil Tasting
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Artisanal Pasta with smoked prosciutto, radicchio, tomato
& burrata cheese
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Poached Salmon in a
Dijon mustard Sauce
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Flourless Chocolate Cake
Tuesday March 26
AND
Wednesday March 27
7:00pm
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MENU
Olive Oil Tasting
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Artisanal Pasta
with crab meat, leeks, light pesto sauce
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Pork Medallion
with prosciutto, burrata cheese, parmigiano sauce over soft polenta
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Napoleon with berries
Wednesday February 27
AND
Thursday February 28
7:00pm
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MENU
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Olive Oil Tasting
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Potato Leek Soup with Trofie Pasta
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Lamb Chops with broccoli rabe
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Pear Tarte
Tuesday March 5
AND
Wednesday March 6
7:00pm
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MENU
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Olive Oil Tasting
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Risotto with shrimp and vegetables
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Chicken Piccata with lemon, capers, black olives, diced tomatoes served with spinach
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Almond Semifreddo
Tuesday February 12
7:00pm
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MENU
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Olive Oil Tasting
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Pasta with radicchio speck, tomato
& burrata cheese
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Breast of Chicken with Mushrooms
& Dijon mustard Sauce
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Crème Caramel
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Wednesday February 13
7:00pm
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MENU
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Olive Oil Tasting
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Risotto w/ mushrooms
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Brook Trout “Meuniere”
(Butter Lemon Sauce)
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Financier (warm almond cake)
crème anglaise
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Tuesday February 19
7:00pm
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MENU
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Olive Oil Tasting
Crab Cakes
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Coq Au Vin
(chicken, mushrooms,
burgundy wine)
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Almond Pear Tarte, French vanilla
ice cream
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Wednesday February 20
7:00pm
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MENU
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Olive Oil Tasting
Warm goat cheese salad
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Steak Au Poivre
(5 oz petit steak black
Pepper Sauce)
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Crepes