6:30 – 8:30 P.M.
Hands on Baking with Stuart: Desserts for the Season
With: Pastry Chef Stuart Marks
26-Sep-2017 - 6:30 – 8:30 P.M.
With: Chef Aaron Hoover ~ Rania’s Catering
3-Oct-2017 - 6:30 – 8:30 P.M.
Let’s Eat! (Sit down dinner for 12 in our cooking school)
9-Oct-2017 - 6:30 P.M. – 8:30 P.M.
With: Chef Jennifer Girasole
16-Oct-2017 - 6:30 P.M. – 8:30 P.M.
Carl’s Autumn High Tea Party
With: Chef Carl Congelo
25-Oct-2017 - 6:30 P.M. – 8:30 P.M
Holiday Wine Tasting and Pairing Dinner From Dreadnought Wines and Palate Partners
With: Mike Gonze
2-Nov-2017 - 6:30 P.M. – 8:30 P.M.
Using Your Noodles ~ The Whole Kit and Caboodle!
With: Chef Art Inzinga
9-Nov-2017 - 6:30 P.M. – 8:30 P.M.
A Table Before Me ~ From the Deep Blue Sea (Sit down dinner for 12 in our cooking school)
14-Nov-2017 - 6:30 P.M. – 8:30 P.M.
6:30 – 8:30 P.M.
With: Carl is Father Christmas
29-Nov-2017 - 6:30 – 8:30 P.M.
For Kids Only... Gingerbread Houses
With: Chef Stuart Marks
2-Dec-2017 - 10:30 A.M. - 12:00 Noon
He’s a great chef and he’s hot! And after tonight’s class, you will agree that he is absolutely nuts! When I called Carl to ask what he planned for this class, he came up with this menu within 24 hours featuring seven recipes from his favorite Italian Christmas dinner menu. I called him and asked him if I was to instruct the class to bring a pair of pajamas for their sleepover class.... His response was that everyone was to come very hungry and to mind my own business! OK..... I’m backing off and simply going to type while trying not to drool over my computer as I describe what Carl is going teach tonight: Garibaldi cocktail is his signature cocktail featuring Campari, Orange Juice and Grenadine. Zuppa di Lenticchie Alla Montanara is a superb Lentil Soup with Chestnuts. Homemade Gnocchi with Braised Pork Sauce, Fried Dough Balls Stuffed with Anchovy and Sea Salt, Fungi Fritte (breaded and fried mushrooms) with a Brown Butter Sage drizzle and Piscistoccu a Missinisa Pane aka: Italian Seafood Pot Pie with Fresh Arugula is way to much food, but who’s counting? What’s for dessert, you ask? Buccellato, which translates into Fig Preserve Pastry Wreath. I’m betting this class will get you in the Jingle Bell and Ho-Ho-Ho frame of mind! Buon Natale!