Savory Dishes   

**Unless otherwise specified, to be eligible for a free class during our Open House, you may only register for a class with an instructor you have not taken before.** REGISTRATION IS REQUIRED.

Ideal for “on-the-go” and any time-of-day snacks, these fun bites are filled with whole food ingredients that are rich in protein, fiber, and healthy fats from nuts and seeds–a combination of macronutrients that helps keep you feeling energized. Join us to learn how to make “No Bake” Snack Bites and explore the nutritional value of their ingredients, which can become your daily pantry staples. Gluten Free, Dairy Free

• Date Energy Bites
• Oatmeal Chocolate Chip Bites
• Pumpkin Spice Bites

 

Marcella is teaching the following classes this fall:

• Autumn Bowls & Salads - Wednesday, 9/16, 6:00pm
• Warming Autumn One Pot Meals - Wednesday, 10/14, 6:00pm

Learn how to make authentic Neapolitan pizza using a backyard pizza oven while enjoying an Italian antipasto and sparkling water in Frank Bosketti’s backyard. In this hands-on class, you will make your own dough, knead it, shape it, and prepare toppings to make the Neapolitan classics - Pizza Marinara, Pizza Margherita, and Pizza Soppresatta, or create your own masterpiece from a variety of toppings for you to choose from. Bake your pizza in wood-fired or gas-fired pizza ovens and learn proper oven management and temperature control to achieve that signature charred crust and perfectly melted toppings. You will learn how to launch, bake, rotate, and extract the pizza from the oven for a perfectly cooked pizza (in less than 2 minutes). Relax and enjoy your own pizza masterpiece, then take home the recipes and some pizza dough to continue your pizza-making adventure at home. Bring your apron, appetite, and some wine if you like. No backyard oven? No problem, Frank also covers how to convert your home oven into an impressive pizza oven.

Pull up a stool, pour yourself a glass, and let's cook something easy and beautiful together.

Tonight we're making acqua pazza—"crazy water" in Italian—a simple simmered fish dish straight from the Amalfi Coast, where seafood lands on the table almost every day. The name comes from the old Neapolitan fishermen, who used to poach the day's catch right in seawater, letting the sea itself do the seasoning. It's humble, sun-drenched cooking at its finest.

The secret tonight is fresh late-summer tomatoes, picked at their peak—sweet, jammy, and bursting with flavor. They're the heart of this dish, and the reason it tastes like the Italian coast in a single bite.

Best of all, it's easy enough for a weeknight. A few honest ingredients, one pan, and a little patience—that's all it takes. Stick around and I'll show you how it all comes together with a great glass of italian Vermentino.

So tie on your apron and meet me at the stove. This is going to be a great night.

Join Chef Amy for this hands-on cooking class filled with bold spices, vibrant flavors, and comforting dishes inspired by Indian home cooking.

Recipes on the menu are:

• Chicken Saag
• Aloo Gobi (potato and cauliflower) 
• Coconut Curry Shrimp
• Kerala Style Beef Fry
• Butter Chicken

Take a look at some pictures from Amy Rosen's past classes here.

Calling all dog lovers! Join fellow pup mom Laura for a tail-wagging baking adventure as you create delicious homemade pupcakes using wholesome, dog-friendly ingredients your furbaby will beg for. You'll mix, bake and decorate your pupcakes while learning simple tips for choosing safe, nutritious ingredients for your furbaby. Perfect for birthdays, gotcha days, special celebrations, or "just because," these pupcakes are sure to earn you extra kisses and happy tail wags. You'll leave with a box of your handmade pupcakes ready to surprise your favorite furry taste tester!

There’s much more to pumpkin than just pie! In this class, you'll learn how to transform your fall décor into delicious, mostly savory dishes. We will cover how to break down and cook a whole pumpkin, including its seeds. You'll discover when to peel the pumpkin and when it's not necessary, as well as how to distinguish between different varieties of pumpkins and squash to choose the right one for your recipe.

We'll explore the history of pumpkins in North American cuisine and their nutritional benefits, focusing on ways to cook pumpkin without relying on pumpkin spice. You will have the opportunity to practice incorporating pumpkin into a variety of savory and hearty dishes.

Don't worry; we'll also answer your questions about baking with pumpkin and share our favorite sweet and savory uses for it! Chef Laura will provide tips on how to extend the shelf life of pumpkins so you can enjoy the fresh, non-canned variety all year round.

Menu

• Pumpkin Wontons in Sichuan Chili Oil
• Caramelized Pumpkin & Kale Salad with Roquefort, Hazelnuts, Cranberries, and Cranberry Vinaigrette
• Half Whole Wheat Pumpkin Loaf
• Pumpkin Gnocchi with Sage Brown Butter Sauce
• Tamari and Ginger Roasted Pumpkin Seeds

The class will include demonstrations, hands-on activities, and tasting opportunities.

Join Chef Amy for this hands-on cooking class inspired by the fresh, soulful flavors of Greek island cooking. In this class, you will prepare simple, seasonal dishes that celebrate the heart of Greek food.

Recipes for the evening:

• Chicken with Lemon
• Oregano and Potatoes
• Shrimp Saganaki
• Cheese Hand Pies (Pitarakia)
• Greek Meatballs (Keftedes)
• Feta Bake

Take a look at some pictures from Amy Rosen's past classes here.

In this cooking class, you'll learn how to prepare three delicious chicken dishes:

• Mustardy Chicken Thighs with Braised Rainbow Chard and Roasted Potato Medallions
• Lemony Chicken Piccata with Lemon, Butter, and Capers
• Lebanese Shish Tawook: Spiced Yogurt and Sumac Marinated Chicken with Tomatoes and Red Onions

All of these crowd-pleasing dishes can be made from scratch with just a few ingredients, making them perfect for a weeknight meal. We will start with a discussion on how to prepare chicken to maximize flavor and texture. You will practice techniques such as searing, marinating, roasting, broiling, and braising to ensure your chicken is juicy and tender.

Additionally, you will learn how to create rich, flavorful sauces from scratch that complement your chicken perfectly. We will also explore how to coordinate vegetables, seasonings, and other accent ingredients to provide a variety of creative chicken dinner options as well as the classics.

At the end of the class, you'll have the opportunity to enjoy the delicious dishes you've prepared, along with tips on how to replicate them at home.

Demonstration, Hands-On and Tasting

Let's make one of the most iconic dishes in all of France.

Cassoulet comes from the sun-warmed southwest, born in farmhouse kitchens where cooks took whatever they had — a handful of beans, a few cuts of meat, a little stock — and coaxed it into something greater than the sum of its parts. It's humble, generous, peasant cooking at its finest: a dish built to fill your belly and warm your heart. The ultimate winter comfort food.

Traditionally, cassoulet is a five-hour labor of love. But today, Chef Pip will show you how to pull it off in just two hours—no shortcuts on flavor, just a smarter path to that golden, bubbling crust.

We'll serve it the way they do down south: with a crisp, simple salad and a glass of bold southwestern French red. Roll up your sleeves—let's get cooking.

Escape to the Mediterranean with Chef Amy’s in this hands-on cooking class featuring bright flavors, fresh ingredients, and easy island-style cooking meant to be shared and enjoyed.

Recipes on the menu are:

• Balsamic Grilled Flank Steak Caprese
• Ibiza-Styled Garlic Shrimp
• Ibiza-Style Roast Chicken
• Ibiza-Style Vegetable Sauté
• Ibiza Rustic Rice

Take a look at some pictures from Amy Rosen's past classes here.

Perfect for both enthusiasts and aspiring chefs, this hands-on experience promises to elevate your culinary skills and impress your guests at your next gathering. Join us for an unforgettable journey into the world of charcuterie where tradition meets taste. In this class, you will create a Meat and Cheese Board and a Dessert Board. Each student will leave the class with two boards.

Take a look at some pictures from Amy Rosen's past classes here.