UPCOMING CLASS MENUS

12/06/24 - Escape To The Tropics

Chef: Cat Mostazo

Format: Hands On

Menu:

Salt Fish Fritters with Spicy Dipping sauce and Fresh pineapple chutney

Thai style Steamed Mussels with Grilled Crostini

Vietnamese Ginger-Lime Chicken with Coconut Rice, Sauteed Bok Choi and Quick pickled vegetables

Coconut Cassava Cake with Mango Lime curd, Candied Cashews and Strawberry Salsa

**Dietary Flags: Nuts, Dairy, Gluten, Seafood, Cilantro

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

12/14 - Holiday in Florence

Chef: Gabby Bevilacqua

Format: Hands On

Menu:

Schiacciata with Housemade Pate & Homemade Sheep’s Milk Ricotta

Tortelli Mugellani- Tuscan Potato Ravioli with Truffle Butter & Pecorino

Florentine Steak with Farmer Style Potatoes & Sauteed Swiss Chard + Cannellini Beans

Pear & Chocolate Torta with Rice Gelato & Candied Pistachios

**Dietary Flags: gluten, dairy, eggs

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/03/25 - Baby it’s Cold Outside

Chef: Cat Mostazo

Format: Hands On

Menu:

Roasted Brussels Sprout Salad with Warm Cider Vinaigrette + Parmesan Crisp and Walnut Crumb

Jerusalem Artichoke and Leek Soup + Sunflower Seed Gremolata

Crispy Chicken with Walnut Butter, Caramelized onion + Rice Pilaf, Roasted winter vegetables in Spiced chili oil

Flourless Almond cake, Clementine Sorbet, Spiced Caramel Sauce, Candied almonds

**Dietary Flags: Gluten, Dairy, Nuts, Eggs

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/04/25 - Spanish Tapas Party

Chef: Cat Mostazo

Format: Hands On

Menu:

Garlicky Shrimp + Homemade Aioli

Blistered Padron Peppers

Fingerling Patatas Bravas

Pan con Tomat

Squid Ink Croquettes + Fresh Salsa Verde

Pan-fried Baby Artichokes with Crispy Chorizo

Spanish Salt Cod meatballs in a White Bean and Chickpea Stew

Burnt Basque Cheesecake with Orange Sherry Ice cream & Spiced Almonds

** Dietary Flags: Shrimp, Fish, Dairy, Nuts, Gluten

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/06/25 - French Bistro

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Caramelized Fennel + Leek Mussels with Tarragon Creme Fraiche + Grilled Baguette

Flat Iron Steak Frites with Bernaise Butter + Haricot Vert

Apple Tarte Tatin, Pecan Cheddar Crumble, Salted Caramel + Chantilly Cream

**Dietary Flags: Dairy

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/07/25 - Ramen From Scratch

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Handmade Ramen Noodles

Tokyo Style Shoyu Ramen

Sapporo Miso Ramen

Vegetarian Quick Kimchi Ramen

Garnishes: Chili Oil, Braised Bamboo Shoots, Shaved Scallions, Perfect Egg, Pork Belly, Quick Kimchi

**Dietary Flags: Gluten, Pork

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/08/25 - From Plant to Plate

Chef: Gabby Bevilaqua

Format: Hands On

Menu:

Crispy Buffalo Cauliflower with Horseradish Tofu Aioli & Homemade Dill Pickles

Italian Wedding Soup with Cannellini Bean “Meatballs”, Cashew Parmesan & Fresh Basil Oil

Mushroom Bourguignon with Braised Pearl Onions, Garlicky Mashed Potatoes & Fried Parsnip Crisps

Sticky Toffee Pudding with Coconut Cream Toffee Sauce, London Fog Oat Ice Cream & Salted Candied Pistachios

**Dietary Flags: Gluten, Tree Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/10/25 - Passport to Portugal

Chef: Catharina Mostazo

Format: Hands On

Menu:

Salt Cod Fritters with Chili Caper oil + Spicy Tomato Dipping Sauce

Bacalhau à Gomes de Sá- Baked Cod +Potatoes, Black olives + Perfect egg

Alentejo’s Braised Pork and Clams with Crispy Smashed Potatoes and Piri-Piri Oil

Portuguese Almond Cake with Port Caramel Sauce, Candied Orange Peel + Chantilly Cream

**Dietary Flags: Shellfish, Eggs, Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/11/25 - Italian American

Chef: Gabby Bevilacqua

Format: Hands On

Menu:

Suppli with Garlic Aioli & Jammy Sweet Peppers, Italian Sausage + Grilled Crostini

Italian Green Salad with Garlicy Breadcrumbs

Rigatoni with Vodka Sauce, Basil Oil & Parmesan Crisps

Rapini with Garlic & Chili Flakes, Nonna’s Meatballs

Tiramisu with Candied Pistachios

**Dietary Flags: gluten, dairy, eggs, alcohol, tree nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/12/25 - Knife Skills

Chef: Cat Mostazo

Format: Skills

Menu:

Whole Chicken Butchery

Chicken Lettuce Wraps

Mango Salsa

Carrot- Radish Slaw

**Dietary Flags: Soy, Gluten

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/14/25 - Middleterranean Tapas Party

Chef: Gabby Bevilacqua

Format: Hands On

Menu:

Creamy Loaded Hummus with Olives, Feta & Sumac + Homemade Fluffy Pita

Spinach Phyllo Swirl with Za’atar Garlic Butter & Nigella Seeds

Turkish Shrimp Kebabs with Urfa Biber Butter

Sweet and Sour Roasted Peppers with Pine Nut Crumble

Fish Kofta with Jewelled Rice Pilaf, Mint Yoghurt & Chopped Herb Salad

Baklava Ice Cream Sundae with Cardamom Cinnamon Ice Cream, Crispy Phyllo, Pistachio Walnut Crumb & Burnt Honey Caramel

**Dietary Flags: Gluten, Dairy, Tree Nuts, Seafood

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/17/25 - Sardinian Winter

Chef: Cat Mostazo

Format: Hands On

Menu:

S’erbuzzu – White bean and Winter Greens Minestrone with Fresh Pecorino Pesto + Handmade Rosemary Cracker

Culurgiones- Handmade Pasta Stuffed with Homemade Ricotta and Mint with Fresh Pomodoro Sauce

Sardinian Couscous with Steamed Clams + Caramelized Fennel and Crispy Pancetta

Saffron Panettone Bread Pudding, Blood orange Sorbet and Honey infused Almond Brittle

**Dietary Flags: Gluten, Eggs, Dairy, Nuts, Shellfish

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/18/25 - Alpine Dinner Party

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Classic Swiss Fondue Neuchâtel with Homemade Breadsticks, Crisp Veggies & Sausage Bites

Dolomites Beetroot & Goat Cheese Casunziei Pasta with Brown Butter + Poppyseeds

Viennese Wiener Schnitzel with Cranberry Jam, Parsley Potatoes & Cucumber Salad

Mont Blanc Tart with Chestnut Cream, Toasted Meringue & Candied Hazelnut

**Dietary Flags: Dairy, Gluten, Tree Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/20/25 - Dim Sum Dinner

Chef: Erin Ross

Format: Hands-On

Menu:

Vegetarian Spring Rolls with Chili Soy Dipping Sauce

Steamed Dumplings: Har Gow + Siu Mai

Sticky Rice in Lotus Leaf

Pork Bao: Steamed Buns

Sauteed Garlic Gai Lan: Chinese Broccoli

Crispy Chicken Wings

Custard Tarts

**Dietary Flags: Pork, Shrimp, Gluten, Soy, Garlic

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/24/25 - La Casa Latina

Chef: Cat Mostazo

Format: Hands-On

Menu:

Cheese filled Pupusas with Refried Black beans, Salsa Roja and Cabbage + Red pepper Slaw

Mexican style Corn and Summer squash Soup with Fire-Roasted Red Pepper Relish, Charred Corn + Fresh Chive Oil

Chicken Enchiladas with Homemade Tortillas, Green Chile Sauce + Cilantro Crema

Baked Sweet Tamales with Cinnamon Caramel, Hot Honey Glazed Pecans + Spiced Chantilly Cream

**Dietary Flags: Corn, Dairy, Gluten, Cilantro, Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/25/25 - Riviera Road Trip

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Les Accras- Salt Cod Fritters with Lemon, Flaky Sea Salt & Homemade Tarragon Shallot Mayonnaise

Socca with Traditional Olive Tapenade

Ricotta Swiss Chard Pansotti with Salsa Di Noci

Pavé of Salmon with White Wine Sabayon & Capers, Braised Fennel + Frisée 

Mini Tarte Tropézienne with Orange Blossom Pastry Cream & White Wine Caramel

**Dietary Flags: Gluten, Dairy, Fish, Tree Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/27/25 - My Big Fat Greek Dinner Party

Chef: Erin Ross

Format: Hands-On

Menu:

Mezze Platter with Babaganoush, Homemade Pita, Warm Spiced Olives, Marinated Feta, Roasted Red Pepper + Spanikopita

Shrimp Saganaki with Grilled Garlic Crostini

Marinated Chicken Souvlaki with Roasted Lemon Potato Wedges, Yogurt Tzatziki + Village Salad

Baklava with Honey Vanilla Ice Cream + Candied Pistachio

**Dietary Flags: Gluten, Dairy, Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/28/25 - Winter in Nonna’s Kitchen

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Tuscan Kale Panzanella Salad - Oven Roasted Tomato, Pickled Red Onion, Ciabatta Crouton + Preserved Lemon Vinaigrette

Chicken Marsala with Handmade Tagliatelle + Wild Mushroom

Chocolate Olive Oil Cake with Mascarpone Cream + Red Wine Caramel

**Dietary Flags: Gluten, Eggs, Dairy, Wine

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

01/31/25 - The Nikkei Table

Chef: Cat Mostazo

Format: Hands On

Menu:

Jalea- Tempura Seafood Platter with Lime Marinated Salsa Criolla + Japanese-style Aioli

Tostadas with Marinated Salmon, Wasabi cream + Grilled Avocado

Sao Paulo style Yakisoba with Pork, Shrimp + Shitake Mushrooms

Yuzu and Dark Chocolate Brownie, Miso Caramel + Matcha Ice cream

**Dietary Flags: Shellfish, Pork, Dairy, Gluten, Soy

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.