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 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.
PLEASE NOTE:
- This class will be held at a private home. Registered students will receive the address and any other necessary information a few days before the class. Please check your email and spam folder.
- Bring your favorite knife to participate in this hands-on cooking class.
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 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.
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 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.
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 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.
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 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
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 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.
PLEASE NOTE:
- This class will be held at a private home. Registered students will receive the address and any other necessary information a few days before the class. Please check your email and spam folder.
- Bring your favorite knife to participate in this hands-on cooking class.
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 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.
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