UPCOMING CLASS MENUS
04/04/26 - Passport to Portugal
Chef: Cat Mostazo
Format: Hands On
Menu:
Salt Cod Fritters with Chili Caper Oil and Spicy Tomato Dipping Sauce
Olive Oil Poached Cod and Chickpea Salad with Fresh Herbs + Grilled Sourdough Crostini
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
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.
04/07/26 - 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
Gluten Free Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
04/10/26 - Mexican Street Food
Chef: Cat Mostazo
Format: Hands On
Menu:
Elote- Mexican-Style Street Corn
Tetelas- Stuffed Masa Pockets with Refried Beans + Cheese
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: Dairy, Cilantro
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.
04/11/26 - Dinner in Vienna
Chef: Laura Van Puymbroeck
Format: Hands-On
Menu:
Homemade Kaiser Rolls with Creamy Liptauer Dip and Crudité
Käsespätzle with Carmelized Shallots + 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.
04/12/26 - 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.
04/14/26 - Meet me at the Izakaya
Chef: Erin Ross
Format: Hands On
Menu:
Hiyayakko ~ Chilled Silken Tofu with Ginger, Soy + Scallions
Korokke ~ Japanese Croquette, Tonkatsu Sauce
Negima Yakitori ~ Chicken + Scallion Skewers, Yakitori Sauce
Okinamiyaki ~ Seafood Pancake, Okonomi Sauce + Bonito Flakes
Yakisoba ~ Fried Noodles, Pork Belly + Shrimp
**Dietary Flags: Gluten, Soy, Pork, Seafood
Dairy Free Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
04/17/26 - German Beer Hall
Chef: Cat Mostazo
Format: Hands On
Menu:
Housemade Soft Pretzels Three Ways with Homemade Hot Tarragon Mustard
Obatzda (Bavarian cheese spread) + Quark dip with Crudites
Beer and Sauerkraut Braised Bratwurst with Grilled Crostini
Herb Breaded Pork Schnitzel with Homemade Potato Salad + Pickled Red beets
Chocolate Devil’s Food Cake with Cherry Compote, Chantilly Cream + Hazelnut Cocoa Tuile
**Dietary Flags: Gluten, Dairy
Vegetarian/Pescatarian Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
04/18/26 - Exploring the Amalfi Coast
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Fritto Misto with Saffron Aioli
Parmigiana di Melanzane- Eggplant Parmesan Stacks with Fresh Mozzarella
Linguini alle Vongole- Homemade Linguini with Clams, Parsley & Lemon
Lemon Budino with Whipped Mascarpone Cream, Amaretti Crumb & Candied Pistachio
**Dietary Flags: Gluten, Dairy, Eggs, Alcohol, Tree Nuts, Seafood
Pescatarian Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
04/20/26 - Tacos & Tequila
Chef: Erin Ross
Format: Own the Kitchen
Menu:
Quick Shrimp Ceviche - Cucumber, Cilantro + Lime with Fried Green Plantains
Crispy Fish Tacos - Handmade Tortilla, Jalapeno + Mango Slaw with Salsa Verde
Cinnamon + Sugar Churros, Chili Chocolate Sauce + Spiced Cream
**Dietary Flags: Seafood, Cilantro
Pescatarian/Gluten Free/Dairy Free Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
04/24/26 - Middle Eastern Tapas Party
Chef: Cat Mostazo
Format: Hands On
Menu:
Sfiha - Cheese and Spinach Stuffed Pastries
Falafel with Lemon-Tahini Sauce
Labneh and Sumac Cherry Tomato Crostini
Spicy Olive Dip and Muhammara + Fresh Pita
Baked Kibbeh with Mint-Yogurt Sauce + Fattoush Salad and 7-Spice Roasted Cauliflower
Sticky Semolina Cake with Pistachio Cookie Crunch and Pomegranate-Hibiscus Sorbet
**Dietary Flags: Gluten, Dairy
Vegetarian/Pescatarian/Vegan Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
04/25/26 - Chiang Mai Kitchen: Northern Thai
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Aap Plaa- Banana Leaf-Grilled Fish Pockets with Northern Thai Chili Paste
Tue Ka Ko- Deep Fried Taro Bites 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.
04/26/26 - 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.
04/28/26 - Spring In Nonna’s Kitchen
Chef: Erin Ross
Format: Own the Kitchen
Menu:
Handmade Pappardelle with Spring Vegetables + Mascarpone Cream
Fresh Herb Pesto + Lemon Chicken with Zucchini Ribbon Salad, Sundried Tomato + Grilled Broccolini
Lemon Cake with Mascarpone Cream, Orange Caramel + Pistachio Brittle
**Dietary Flags: Gluten, Dairy, 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.
05/01/26 - South American Street Food
Chef: Cat Mostazo
Format: Hands On
Menu:
Crispy Brazilian Cheesy Tapioca Cubes with Spicy Guava Dipping Sauce
Chicken Saltenas- Bolivian Empanadas
Traditional Peruvian Ceviche
Arepas Rellenas- Venezuelan style Arepas with Grilled Steak + Avocado- Tomatillo Sauce
Coconut Tres Leche Cake
**Dietary Flags: Cilantro, Dairy
Vegetarian/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.
05/02/26 - Slavic Spring
Chef: Laura Van Puymbroeck
Format: Hands-On
Menu
Borscht, Creme Fraiche + Fennel Seed Cracker
Pelmeni - Beef Dumplings with Herbed Sour Cream, Brown Butter + Dill Oil Drizzle
Roasted Chicken Plov, Braised Cabbage + Pan Fried Potatoes
Honey Cake with Dulce De Leche + Burnt Honey Frosting
**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Beef
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
05/03/26 - Pasta Pronto Spring Edition
Chef: Gabby Bevilacqua
Format: Skills
Menu:
Potato Gnocchi with Rosé Sauce
Spinach Farfalle with Fresh Herb Pesto
Spring Green Pea Ricotta Ravioli with Brown Butter & Lemon
**Dietary Flags: Dairy, Eggs, Gluten, 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.