UPCOMING CLASS MENUS
01/30/26 - Latin Soul
Chef: Cat Mostazo
Format: Hands On
Menu:
Caramelized Onion and Panela Cheese Empanada with Roasted Tomato Salsa
Vegetarian Pozole Rojo with Hominy Beans + Crispy Tortilla Chips
Ancho Rub Roasted Chicken with Citrus Avocado Salad + Charred Poblano Rice, Grilled Zucchini & Peppers
Mexican Hot Chocolate Tres Leches Cake with Spiced Chantilly Cream + Chocolate Lace Cookie
**Dietary Flags:Gluten, Dairy, Cilantro
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/31/26 - Dutch Dinner Party
Chef: Gabby Bevilacqua
Format: Hands On
Menu:
Potato-Kale Bitterballen with Tangy Mustard Sauce & Gouda Kaassouffle with Curried Ketchup
Dutch Haringsalade with Pickled Beets, Roasted Potatoes, Dill Oil & Toasted Rye Crumb
Braised Gehaktballen with Red Wine Stewed Cabbage & Leek Stamppot
Appeltaart with Salted Licorice Ice Cream, Speculaas Cookie Crumb & Apple Cider Caramel Sauce
**Dietary Flags: Dairy, Seafood, Wheat/Gluten
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/06/26 - Golden Hour: A 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
Baby Gem + Fresh Herb Salad with Mint Vinaigrette, Shaved Cucumbers and Toasted walnuts
Lime and Saffron Chicken Kebabs with Jeweled Rice + Stovetop Smoked Eggplants + Pomegranate Molasses Glazed Carrots
Chocolate Pistachio Torte with Rose Honey Ice Cream, Ginger Spiced Tuile + Cardamom Salted Caramel Sauce
**Dietary Flags:Tree Nuts, Gluten, Dairy
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/07/25 - 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: Gluten, Dairy, Tree Nuts
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/08/26 - Pasta Pronto
Chef: Gabby Bevilacqua
Format: Skills
Menu:
Potato Gnocchi with Rosé Sauce
Spinach Farfalle with Fresh Herb Pesto
Fall Squash Ravioli with Black Garlic Brown Butter & Toasted Walnuts
**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Tree Nuts
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/10/26 - Winter in PEC
Chef: Erin Ross
Format: Hands On
Menu:
Roasted Sunchoke + Chardonnay soup, with Caramelized Shallots, Double Smoked Bacon + Chive Cream
Truffle Gnocchi + Pinot Noir Wild Mushroom Ragu
Pan seared Duck Breast with Cabernet Cherry Reduction, Duck Fat Fingerlings + Wilted Winter Greens
Chocolate Peanut Butter Smores, Vanilla Bean Marshmallows, Candied Peanut + Salted Caramel
**Dietary Flags: Dairy
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/11/26 - To Rome with Love
Chef: Gabby Bevilacqua
Format: Hands On
Menu:
Suppli al Telefono with Garlic Aioli + Grilled Radicchio & Artichoke with Pecorino
Tonnarelli Amatriciana- Pasta with Guanciale, Tomato and Pecorino Romano Cheese
Tagliata Di Manzo- Seared Steak with Shaved Parmesan, Arugula, Balsamic Reduction & Polenta
Ricotta Crostata with Dark Chocolate + Raspberry, Zabaglione Gelato & Candied Pistachio
**Dietary Flags: Dairy, Gluten, Alcohol, Tree Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/12/26 - Foods of Love
Chef: Erin Ross
Format: Hands On
Menu:
Roasted Sunchoke + Chardonnay Soup, Caramelized Shallots, Double Smoked Bacon + Chive Cream
Butternut Squash + Ricotta Ravioli with Brown Butter + Sage
Pan Seared Duck Breast, Cabernet Dried Cherry Reduction, Duck Fat Fingerlings + Wilted Winter Greens
Chocolate Pot de Creme, Salted Caramel + Black Pepper Chantilly
**Dietary Flags: Dairy, Gluten
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/13/26 - That’s Amore: Italian Winter
Chef: Cat Mostazo
Format: Hands On
Menu:
Winter Greens Salad with Parmesan-Balsamic Vinaigrette, Pickled Fennel, Basil-Marinated Bocconcini + Roasted Walnut Granola
Homemade Fettucine with Creamy Tomato Sauce, Wild Mushrooms, Fresh Basil Oil + Black Pepper Parmesan Crisps
Grilled Flat Iron Steak with Porcini Butter, Caramelized Winter Vegetable Ragu, Velvety Polenta + Truffle
Pear and Chocolate Cake with Hazelnut Cocoa Nib Crunch, Vanilla Mascarpone Gelato + Red Wine Caramel
**Dietary Flags: Dairy, Gluten, Nuts
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/14/26 - Bubbles & Brunch
Chef: Gabby Bevilacqua
Format: Hands On
Menu:
Crispy Potato Rosti with Homemade Smoked Salmon, Sumac Pickled Red Onions & Tangy Herbed Crème Fraiche
Baby Gem Salad with Maple Bacon, Crispy Shallots, Garlicky Panko, Chives & Turmeric Buttermilk Dressing
Smokey Eggplant Shakshuka with Za’atar Feta Crumble, Tahini Drizzle & Homemade Pita
Triple Espresso Coffee Cake with Cardamom Caramel, Sour Whipped Cream, Cherry Compote & Candied Pistachios
**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Tree Nuts
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/14/26 - Je T’aime Paris
Chef: Cat Mostazo
Format: Hands On
Menu:
Classic Moules Mariniere with Garlic Roasted Baguettes
Celeriac Veloute with Horseradish Crème Fraiche + Crispy Prosciutto
Coq au Vin Blanc with Roasted Heirloom Baby Carrots + Puree de Pommes de Terre
Strawberry-Almond Paris-Brest with Praline Crème + Champagne Sabayon
**Dietary Flags: Dairy, Gluten, Nuts, Seafood
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/15/26 - Wine 101
Join us for a 3-hour wine tasting class where you’ll swirl, sniff, and sip your way through 6 fabulous bottles - a great mix of red and white! No snobby wine talk here—just friendly and approachable conversation where we'll learn the difference between “oaky” and “oh wow, that’s good.” We’ll walk you through tasting, pairing, and impressing your friends without pretending you know how to pronounce "Gewürztraminer." Whether you’re a curious newcomer or a budding enthusiast, you’ll leave with a smile—and maybe a new favourite bottle. Cheers to learning and tasting!
**Dietary Flags: Gluten, Dairy, Alcohol
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/17/26 - 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.
02/20/26 - Brazilian Tapas Party
Chef: Cat Mostazo
Format: Hands On
Menu:
Crispy Cheese Tapioca Cubes with Spicy Guava Dipping Sauce
Toscana Sausages in Cachaça with Caramelized Onions
Moqueca de Peixe- Brazilian White Fish and Shrimp Stew with Coconut Rice
Grilled Pineapple with Lime Sorbet and Brazil Nut Crumb
**Dietary Flags: Shrimp, Fish, Dairy, Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/21/26 - Dinner in Vienna
Chef: Laura Van Puymbroek
Format: Hands On
Menu:
Homemade Kaiser Rolls with Creamy Liptauer Dip and Crudite
Käsespätzle with Carmelized Shallots and Herb Oil
Rich Austrian Beef Goulash with Semmelknödel (Bread Dumplings)
Decadent Chocolate Sacher Torte with Apricot Jam, Chocolate Glaze and Candied Hazelnut Crunch
**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Beef, Tree Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/22/26 - Whole Hog Butchery
Chef: Peter Sanagan
Format: Workshop
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.
02/24/26 - 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.
02/27/26 - Santorini Nights
Chef: Cat Mostazo
Format: Hands On
Menu:
Mezze: Homemade Fresh Pita +Tomato Fritters with Homemade Tzatziki + Smoky Eggplant Dip
Spinach + Feta Ravioli with Caper Butter Sauce
Souvlaki-Style Marinated Grilled Salmon Filets with Charred Vegetables Salad + Fava Bean Puree
Orange Phyllo Cake with Candied Pistachios, Lemon Yogurt Ice Cream + Orange Blossom-Honey Syrup
**Dietary Flags: Tree Nuts, Dairy, Gluten
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
02/28/26 - Happy Hour Tapas Party
Chef: Gabby Bevilacqua
Format: Hands On
Menu:
Golden Deep- Fried Pickles with Homemade Dilly Ranch
Charred Shishito Peppers with Garlic Toum & Lime
Beet Pickled Deviled Eggs with Dijon Mustard & Chives
Smoked Cheese Hot Pockets with Basil Marinara Sauce & Spicy Salsa Verde
Flaky Beer Battered Fish & Chips with Cabbage Slaw & Tangy Caper Tartar Sauce
Bananas Foster with Chocolate Stout Ice Cream, Salty Pretzel Crumble & Candied Peanuts
**Dietary Flags: Dairy, Gluten
Vegetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.