UPCOMING CLASS MENUS
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.
11/06/26 - Santorini Nights
Chef: Cat Mostazo
Format: Hands On
Menu:
Mezze: Homemade Fresh Pita +Tomato Fritters with Homemade Tzatziki + Smoky Eggplant Dip
Spinach + Feta Handmade Ravioli with Caper Butter Sauce and Crispy Pine Nut Breadcrumbs
Paprika Rubbed Grilled Salmon Filets with Charred Vegetables Salad + White Bean and Dill Puree
Orange Phyllo Cake with Candied Pistachios, Lemon Yogurt Ice Cream + Orange Blossom-Honey Syrup
**Dietary Flags: Eggs, Gluten/Wheat, 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.
11/07/26 - Middle Eastern Tapas
Chef: Cat Mostazo
Format: Hands On
Menu:
Sfiha - Homemade Spinach-Sumac and Cheese Filled Hand Pies
Fried Chickpea-Herb Falafel with Lemon-Tahini Sauce
Grilled Garlic Crostini Fresh Labneh and Sumac Roasted Cherry Tomatoes
Spicy Olive Dip and Muhammara Sauce + Fresh Homemade Pita
Baked Kibbeh with Mint-Yogurt Sauce + Fattoush Salad and Spiced Butter Roasted Cauliflower
Sticky Semolina Cake with Pistachio Cookie Crunch and Pomegranate-Hibiscus Sorbet
**Dietary Flags: Gluten/Wheat, 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.
11/13/26 - Dinner in Paradise:Carribean Feast
Chef: Cat Mostazo
Format: Hands On
Menu:
Curried Jamaican Beef Patties with Scotch Bonnet Pepper Sauce
Trinidadian Chickpea Doubles with Sweet and Sour Tamarind Sauce + Fresh Cilantro Oil
Bajan-style Poached Fish in Creole Sauce with Curry Roasted Sweet Potatoes + Stewed Pigeon Peas, Crispy Cornmeal Okra
Caramel Roasted Pineapple with Rum Raisin Ice Cream + Spiced Cashew Crumble
**Dietary Flags: Eggs, Gluten, Nuts, Cilantro
Vegetarian/ 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.
11/14/26 - Tastes Of Vietnam
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Fried Mushroom Spring Rolls with Chili Fish Sauce
Grilled Chicken Green Onion Satay with Lemongrass Garlic Marinade & Creamy Peanut Sauce
Sweet & Sour Green Papaya Salad with Shrimp & Smoked Salmon Ceviche, Crisp Sesame Rice Crackers & Toasted Cashews
Tofu Vermicelli Bowl with Pickled Carrot & Daikon, Shredded Lettuce, Marinated Cucumber, Crispy Fried Shallots & Homemade Hoisin Sauce
Pandan Swiss Roll with Coconut Whipped Cream, Mangos in Ginger Syrup & Candied Salted Peanuts
**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Seafood, Peanuts
Vegetarian/Pescatarian Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
11/20/26 - Dine + Vine:Winter in Wine Country
11/21/26 - Pasta Pronto Skills
Chef: Gabby Bevilacqua
Format: Skills
Menu:
Potato Gnocchi with Rosé Sauce
Spinach Farfalle with Fresh Herb Pesto
Squash Ravioli with Black Garlic Brown Butter & Toasted Walnuts
**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.
11/27/26 - Tokyo Izakaya
Chef: Noriko Yokota
Format: Hands On
Menu:
Japanese 7-Eleven-Inspired Pizza Buns: Steamed Pizza Bun Stuffed with Wild Mushrooms, Tomato Sauce & Mozzarella Cheese
Tataki Cucumber: Smashed & Pickled Cucumber with Toasted Sesame & Togarashi
Tofu Chicken Nuggets: Crispy Chicken & Tofu Nuggets with Miso Mayo & Yuzu Honey Mustard
Garlic Edamame: Pan-Fried Edamame with Fresh Garlic & Soy Sauce
Hiyashi Tomato: Chilled Tomato Slices with Fluffy Onion Salad & Sweet-Spicy Kimchi Sauce
Shoyu Ramen: Classic Soy Sauce Flavored Ramen with Sweet Soy Glazed Pork Belly, Negi-Shio Oil & Soft Boiled Egg
Matcha Cream Brulee: Silky Matcha Custard with a Crisp Caramelized Sugar Crust
**Dietary Flags: Soy, Wheat/Gluten, Dairy, Sesame, Eggs, Pork
Pescatarian/ Vegetarian Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
11/28/26 - Dutch Dinner Party
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Fried Potato-Kale Croquettes with Tangy Mustard Sauce
Stovetop Smoked Fish with Pickled Beets, Roasted Potatoes, Dill Oil & Toasted Rye Breadcrumbs
Braised Dutch Meatballs & Gravy with Red Wine Stewed Cabbage & Leek Mashed Potatoes
Dutch Apple Tart with Stoopwafel Ice Cream, Spiced Cookie Crumb & Apple Cider Caramel Sauce
**Dietary Flags: Dairy, Fish, Wheat/Gluten
Pescetarian Friendly Menu
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
11/29/26 - Holiday Baking
Chef: Gabby Bevilacqua
Format: Skills
Menu:
Matcha Vanilla Pinwheel Shortbread Cookies
Raspberry & Almond Linzer Cookies
Chai- Spiced Gingerbread Christmas Trees & Royal Icing
Hot Chocolate Drop Cookie with Toasted Marshmallow
**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.
12/05/26 - Sushi 101 Skills
Chef: Noriko Yokota
Format: Skills
Menu:
Salmon Nigiri (Salmon on rice)
Spicy Tuna Temaki (Hand Roll)
Cucumber and Takuan Maki (Classic Roll Sushi)
Volcano Roll : Avocado Cucumber Uramaki topped with Torched Spicy Salmon, Spicy Mayo, Unagi sauce & Green onion
**Dietary Flags: Seafood, Eggs, Sesame
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.
12/06/26 - Highland Holiday
12/12/26 - Italian Street Food
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Suppli al Telefono- Roman Fried Rice Balls with Garlic Aioli
Baccala Mantecato- Venitian Whipped Salt Cod on Grilled Garlic Crostini
Arrosticini- Abruzzo Salted + Charred Lamb Skewers
Naples Style Margarita Pizza with Basil Salsa Verde + Chili Oil
Ricotta Cannoli with Candied Pistachio & Espresso Caramel
**Dietary Flags: Dairy, Eggs, Wheat/Gluten, 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.
12/13/26 - 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, Dairy (minimal)
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.
12/18/26 - Baby it’s Cold Outside
Chef: Cat Mostazo
Format: Hands On
Roasted Brussels Sprout Salad with Warm Cider Vinaigrette + Golden Parmesan Crisps and Toasted Walnut Crumb
Jerusalem Artichoke and Leek Soup + Sunflower Seed Gremolata and Lemon Sumac Oil
Crispy Chicken with Walnut Butter, Caramelized onion and Swiss Chard Rice Pilaf + Roasted Winter Vegetables in Spiced Chili Oil
Flourless Almond Cake with Fresh Clementine Sorbet, Cinnamon Spiced Caramel Sauce + Candied Almonds
**Dietary Flags: Gluten/Wheat, Dairy, Eggs, 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.
12/19/26 - Winter in Japan
“Winter in Japan”
Chef: Noriko Yokota
Format: Hands On
Menu:
Salmon Tataki Salad: Charred Marinated Salmon with Bitter Greens, Grilled Asian Pear, Garlic-Togarashi Oil, Roasted Walnuts & Homemade Ponzu-Mayo Dressing
Leek & Potato Creamy Miso Soup with Fried Leek, Chive Oil, Homemade Black Pepper Cracker
Chicken Nanban: Crispy Fried Chicken with Sweet Vinegar Glaze, Homemade Tartar Sauce, Ginger-Scallion Rice & Carrot-Cucumber Slaw
Sweet Potato Dorayaki: Japanese Pancake Sandwich, Sweet Potato Filling & Mascarpone Cream
**Dietary Flags: Dairy, Wheat/Gluten, Sesame, Eggs, Soy, Seafood, Nuts
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.
12/20/26 - French Farmhouse
Chef: Cat Mostazo
Format: Hands On
Menu:
Winter Greens & Shaved Fennel Salad with Dijon-Shallot Vinaigrette, Butter Roasted Radishes + Warm Chevre Sourdough Crostini
Roasted Carrot Velouté with Savoury Herbed Whipped Cream, Fennel Frond Oil + Homemade Black Pepper Cracker
Flat Iron Steak with Charred Leek Butter, Braised DuPuy Lentils with Swiss Chard + Sage, Tarragon Roasted Winter Vegetables + Crispy Leek Tops
Chocolate Pâte à Choux Filled with Chocolate Ganache, Vanilla Bean Ice Cream, Candied Hazelnuts + Cherry Compote
**Dietary Flags: Eggs, Gluten/Wheat, Dairy, Nuts
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.
12/21/26 - Holiday Cocktail Party
Chef: Cat Mostazo
Format: Hands On
Menu:
Whipped Feta Spread with Hot Honey and Crispy Shallots
Lemon-Rosemary Butter Bean Dip with Homemade Sea Salt Crackers
Warm Orange, Fennel + Pomegranate Marinated Olives
Crispy Smashed Potatoes with Chive Sour Cream + Quick Pickled Red Onion
Toasted Fennel Seed and Mustard Mini Sausage Rolls with Whole Grain Mustard Dip
Golden Roast Chicken with White Wine Pan Sauce, Oven Roasted Heirloom Carrots with Dates and Chile Butter + Parsley-Caper Salsa Verde
Sticky Toffee Paris-Brest with Date and Brown Butter Diplomat Cream, Warm Toffee Sauce + Ginger-Oat Crunch
**Dietary Flags: Gluten/Wheat, Dairy
Vegetarian Friendly, Gluten Free Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
12/22/26 - Tuscan Winter
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Tuscan Bean & Artichoke Salad with Grated Tomato Balsamic Vinaigrette
Tortelli Mugellani- Potato Ravioli with Truffle Butter & Pecorino
Cacciucco alla Livornese- Tuscan Seafood Stew with Fresh Herb oil & Grilled Garlic Bread
Torta della Nonna- Sweet Ricotta Tart with Sour Cherries, Marsala Caramel, Candied Pistachios & Vanilla Cream
**Dietary Flags: Gluten, Dairy, Seafood, Tree Nuts
Pescatarian Friendly
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.