Savory Dishes   

This holiday season, learn to prepare some unique and simple treats for entertaining or to give as gifts. Start with a gorgeous "homemade" bread wreath using refrigerator biscuits, with a variety of serving options, which is sure to be the center of attention on your holiday table.  Next, combine flavorful ingredients to make boozy rum truffle balls and package them so that they are ready for gift-giving.  Adding to the fun, we will create an apple sauce dough to make fragrant ornaments that are also an easy craft to do at home with kids and grandkids!   While we are working, let's sip traditional hot spiced Glühwein and experience first-hand why this German drink is called "glow wine." This is a mostly demonstration class with some hands-on opportunities. Everyone will taste all of the treats, learn the tricks to create them at home, and go home with a small box of rum truffle balls, a few ornaments, and all of the recipes.

Join Chef Jessica and discover how to create the perfect creamy Italian comfort food. You will learn how to take a simple grain and create two beautiful main dishes—Cacio e Pepe Risotto and Pancetta and Butternut Squash Risotto with Roasted Shrimp. You will also learn how to turn cauliflower into the perfect risotto and make Cauliflower Risotto with Mushrooms. This is a hands-on two hour class that requires a lot of stirring so get those muscles ready!

 

Join Chef Jessica and discover how flavorful and fulfilling vegan cooking can be. In this hands-on class, you will learn how to create colorful veggie-based dishes like roasted cauliflower steaks with a bright chimichurri sauce, Orange and Fennel Salad, Tempura Mushrooms with Vegan Yum Yum Sauce, and Save room for your new favorite dessert: Vegan Chocolate Cake with Sweet Potato Chocolate Frosting. Students will get to eat a good-sized portion and can take home any leftovers.

A taste of the South right here in New York! Join us in Wendy's Winning Kitchen and learn how to create a crispy and decadent oven-fried chicken, creamy corn casserole and smokey fried brussel sprouts with honey aioli. To finish, a perfect southern kiss—maple-baked peaches, which go great with our rum cream from previous classes

Let's take advantage of the winter season and make some delicious vegetable soups to fill our bellies and warm us from the inside-out. Each of these soups has a special little addition that takes traditional recipes and makes them feel modern and new. We will start with a Middle Eastern lentil soup that departs from the ordinary with a lemony twist. Next, we will make a "cold-remedy in a bowl": a sweet potato soup that is made special with a topping of pine nut butter. Finally, we will create a cream of broccoli soup with carrots, onion, and more! Come enjoy this special lunch-time class.

Tradition has it that what we eat during the Lunar New Year can determine our good fortune for the whole year to come. So, bring good luck and prosperity by filling and gobbling up some dumplings. Participants will learn how to mix up both vegetarian and meat fillings, fill wrappers, and fold dumplings into at least four different shapes. Take away techniques that you can apply to all types of wrapped and rolled foods and generate ideas for creative dumplings you can make with ingredients you have on hand. You'll work with fresh scratch-made dough and store-bought wrappers. You will sample what you make in class and take some home. Recipes will be Chicken and Chive Potstickers and Shiitake Carrot Wontons.

Please join us for this one-of-a-kind event: grab a date, a friend, or just bring yourself to a full cooking demonstration and a seated dining experience to celebrate our love of food on this special day. We will start the class with a prosecco toast and watch Wendy demonstrate a number of different cooking methods as she teaches us to make a strawberry spinach salad followed by a decadent main course of sous-vide filet mignon with a mushroom sherry peppercorn sauce, homemade roasted garlic mashed potatoes with frizzled air fryer onions, and sauteed string beans with sweet red peppers. For dessert, we will make an easy "shortcut" chocolate cake with a chocolate ganache glaze. We will enjoy our meal together in the dining room. It is sure to be a night to remember!

Every Roman knows how to cook or expects restaurants to offer “the four” Roman pastas. They are: pastas all’Amatriciana, alla Gricia, Cacio e Pepe, and Carbonara. These four pasta sauces are made from simple and similar pantry ingredients. They differ ever so slightly, yet these differences are what make them so spectacular. In this class, we’ll make each of these pastas together. We’ll discuss their origins and ingredients, we’ll learn how to boil pasta to a perfect al dente, and we’ll learn the art of mixing these sauces to make them creamy - not curdled, just like the dishes you’ll eat in Rome. Three of the four dishes contain salted pork (guanciale or pancetta) and all contain Pecorino Romano grated cheese.

Take a culinary trip to Spain with Chef Jessica guiding you through all the amazing tapas you will create. In this hands-on class, you will learn to make Serrano Ham Wrapped Shrimp, Smokey Piquillo Pepper Pesto, Pan con Tomate, Manchego Chorizo Croquettes, and Marcona Almond Stuffed Dates. Students will get to eat a good-sized portion and can take home any leftovers.