UPCOMING CLASS MENUS

09/27/26 - Italian American

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

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

Italian Green Salad with Garlicky Breadcrumbs

Rigatoni with Vodka Sauce, Basil Oil & Parmesan Crisps

Rapini with Garlic & Chili Flakes + Nonna’s Meatballs

Tiramisu with Candied Pistachios

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Tree Nuts, Alcohol

Vegetarian/Pescetarian Friendly

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

10/02/26 - Mexican Street Food

Chef: Cat Mostazo

Format: Hands On

Menu:

Esquites- Mexican-Style Street Corn

Sopes- Crispy Masa with topped with Charred Poblano Peppers, Refried Beans + Crumbled Cotija

Fresh Tomato Salsa + Chipotle Crema + Roasted Salsa Verde

Tacos Al Pastor with Roasted Pineapple Salsa + Fresh Slaw

Lime Tres Leches Cake with Hibiscus Whipped Cream + Toasted Coconut Brittle

**Dietary Flags: Cilantro, Dairy, Eggs, Corn

Vegetarian/Pescatarian/Gluten Free Friendly

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

10/03/26 - Chiang Mai Kitchen: Northern Thai

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Aap Plaa- Banana Leaf-Grilled Fish Pockets with Northern Thai Chili Paste

Grabong- Deep Fried Pumpkin Fritters with Tangy Tamarind Sauce

Som Tam Mueang- Northern Sweet & Sour Shredded Vegetable Salad with Fried Crispy Shallots & Salted Roasted Peanuts

Khao Soi- Chiang Mai Coconut Curry Noodle Soup with Braised Chicken, Fresh Egg Noodles, Crispy Fried Egg Noodles, Pickled Mustard Greens & Chili Oil

Coconut Sticky Rice with Lime-Stewed Mango, Jasmine Infused Crème Anglaise & Toasted Sesame Crumb

**Dietary Flags: Seafood, Gluten, Eggs, Peanuts

Pescatarian/Dairy Free Friendly

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

10/04/26 - 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

Crispy-Skin Branzino with Romesco, Charred Vegetables + Lemon Oil

Burnt Basque Cheesecake with Orange Sherry Ice cream + Spiced Almonds

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

Vegetarian/Pescatarian/Gluten Free Friendly

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

10/06/26 - La Cucina Napoletana

Chef: Gabby Bevilacqua

Format: Own the Kitchen

Menu:

Naples-Style Steamed Mussels with Garlic White Wine Sauce, Fresh Basil Oil & Grilled Sourdough Crostini

Homemade Linguini Puttanesca with Toasted Garlic Breadcrumbs & Pecorino

Zeppole with Lemon Pastry Cream, Mascarpone Whipped Cream, Marsala Caramel & Amarena Cherries

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Alcohol

Pescatarian Friendly

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

10/09/26 - Golden Hour: Persian Feast

Chef: Cat Mostazo

Format: Hands On

Menu:

Ground Lamb & Caramelized Onion Sambouzek

Potato Fritters with Yogurt Cucumber Dip

Olives Marinated with Walnuts + Pomegranate

Little Gem + Fresh Herb Salad with Mint Vinaigrette, Shaved Cucumbers and Toasted walnuts

Lime and Saffron Chicken Kebabs with Jeweled Rice, Pomegranate Glazed Carrots, Herb & Citrus Sabzi Salad

Chocolate Pistachio Torte with Rose Honey Ice Cream, Ginger Spiced Tuile + Cardamom Salted Caramel Sauce

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

Vegetarian/Pescatarian/Gluten Free Friendly

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

10/10/26 - L’Apero Francais - French Cocktail Party

Chef: Cat Mostazo

Format: Hands On

Menu:

Gruyère Thyme Gougères

Black Olive and Lemon Tapenade

Parmesan and Fennel Sable Cookies

Smoked Salmon Rillette with Sourdough Crostini

Wild Mushroom, Braised Leek + Comté Buckwheat Galette with Chive Oil and Frisee-Herb Salad

Tarte Normande- Apple Custard Tart with Salted Caramel Sauce + Cinnamon Walnut Praline

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

Vegetarian/Pescatarian Friendly

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

10/16/26 - East Meets West

Chef: Noriko Yokota

Format: Hands On

Menu:

Black Rice and Napa Cabbage Bowl with Edamame, Sesame-Ginger Dressing, Glazed Japanese Eggplant, Marinated Cucumbers, Pickled Carrot + Sunflower Sesame Crunch

Miso Butternut Squash Soup, Glazed Roasted Butternut Squash, Charred Scallion Oil + Housemade Togarashi Cracker

Kalbi Marinated Flat Iron Steak, Sauteed Baby Bok Choy + Mushrooms, Miso-Garlic Mashed Potatoes, Honey-Ginger Roasted Heirloom Carrots

+ Gochugaru Scallions

Yuzu Dark Chocolate Brownie, 5 spice Caramel Sauce, Sesame Brittle, Lemon Crumble + Matcha Ice Cream

**Dietary Flags: Soy, Gluten, Dairy

Pescatarian/Vegetarian/Gluten Free Friendly

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

10/17/26 - Fall In Ottoglenghi’s Kitchen

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Eggplant Pickle with Garlic Yoghurt & Fresh Pita

Roasted Cauliflower & Radicchio Salad with Apple Miso Dressing, Pistachio Pesto + Turmeric Parmesan Tuille

Stuffed Portobello Mushrooms with Tahini Yoghurt, Roasted Heirloom Carrots with Cardamom + Nigella Seeds & Green Herb Oil

White Wine Saffron Poached Pears with Tahini Crumble, Salted Caramel Sauce, Anise Whipped Yoghurt & Sumac Meringue Crisps

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Tree Nuts

Vegetarian Friendly

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

Join us for a 3-hour Hands On pork butchery lesson from professional butcher and owner of Sanagan's Meat Locker Peter Sanagan! This is an intensive class where you will be breaking down an entire pastured pig from snout to tail.
In this class YOU ARE THE BUTCHER. You will be learning about each cut and how it can be used. This class has a limit of 12 people and each participant goes home with approximately 10 - 15lbs of pork at the end of the workshop.

10/23/26 - Passport to Portugal

Chef: Cat Mostazo

Format: Hands On

Menu:

Salt Cod Fritters with Chili Caper Oil and Spicy Tomato Dipping Sauce

Bacalhau à Gomes de Sá- Olive Oil Poached Cod with Potato + Onion Casserole + Perfect Egg

Alentejo’s Braised Pork and Clams with Crispy Smashed Potatoes

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

**Dietary Flags: Eggs, Dairy, Shellfish, Tree Nuts, Cilantro

Pescatarian/Gluten Free Friendly

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

10/24/26 - Dinner at the Grand Budapest Hotel

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Rye Blinis with Stovetop Smoked Trout, Horseradish Crème Fraiche, Pickled Beet Batons & Fresh Dill

Wild Mushroom Consommé with Herb Semolina Dumplings, Caramelized Mushrooms with Brown Butter & Fresh Chive Oil

Chicken Paprikash with Dill Sour Cream, Parsley New Potatoes & Braised Red Cabbage with Apple & Caraway

Poppyseed Choux Puffs with Sour Cherry Compote, Vanilla Bean Cream, Sour Cherry Caramel & Candied Hazelnuts

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Tree Nuts, Seafood

Pescatarian/Vegetarian Friendly

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

10/25/26 - Italian Harvest Party

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Caramelized Mushroom & Taleggio Arancini with Homemade Truffle Aioli & Warm Marinated Olives

Shaved Brussel Sprout Salad with Olive Oil Roasted Delicata Squash, Creamy Caesar Dressing & Anchovy Crouton Crumb

Ricotta & Tuscan Kale filled Pansotti with White Wine Butter & Caramelized Fennel

Almond Crostata with Red Wine Poached Pears, Zabaglione Cream, Salted Candied Almonds & Brown Butter Caramel

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Tree Nuts, Seafood

Vegetarian/Pescetarian Friendly Menu

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

10/30/26 - Brazilian Tapas Party

Chef: Cat Mostazo

Format: Hands On

Menu:

Crispy Cheese Tapioca Cubes with Spicy Guava Dipping Sauce

Chili-Lime Grilled Shrimp Skewers

Empadinhas de Palmito e Frango- Hearts of Palm and Chicken Hand Pies

Moqueca de Peixe- Brazilian White Fish and Shrimp Stew with Coconut Rice

Grilled Pineapple with Lime Sorbet and Brazil Nut Praline + Cinnamon Caramel Sauce

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

Pescatarian/Dairy Free/Gluten Free Friendly

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

10/31/26 - Tastes of Japan

Chef: Noriko Yokota

Format: Hands On

Menu:

Silky Edamame Soup with Charred Edamame, Soy-Sesame Cream, Chive oil & Homa-made Black Sesame Cracker

Golden Deep-Fried Tofu with Daikon & Shiso Salad, Lime-Yuzu Ponzu,Togarashi Peanut Furikake & Roasted Cherry Tomatoes

Japanese Curry Bolognese with Homemade Tagliatelle, Parmesan Crisps & Classic Gremolata

Dango with Matcha Chantilly, Maple Brown Sugar Syrup, Black Sesame Crumble & Marinated Strawberries

**Dietary Flags: Soy, Sesame, Wheat/Gluten, Dairy, Beef, Eggs, Nuts

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