Savory Dishes   

Learn how to make authentic New York style pizza using a backyard pizza oven while enjoying some Italian appetizers in Frank Bosketti’s back yard. No backyard oven? No problem, Frank also covers how to turn your home oven into an impressive pizza oven. In this hands-on class you will learn how to make a New York style dough and sauce, and which cheese to use to make the New York classic pie–a slightly chewy crust which is thin, and crispy along the outer edge, but soft and pliable enough to be folded in half. You will make your own dough, knead it, shape it, and prepare toppings to make the New York classics–Plain Cheese, Pepperoni, Sausage, or Mushroom, or create your own masterpiece from a variety of toppings for you to choose from. Bake your pizza in a gas-fired oven and learn proper oven management and temperature control. You will learn how to launch, bake, rotate, and extract the pizza from the oven for a perfectly cooked pizza. Relax and enjoy your own pizza masterpiece, then take home recipes and your pizza dough to continue your pizza making adventure at home. Bring your apron and appetite.

Join chef Marcella to learn how to make seasonal Spaghetti Squash with a beef-based Bolognese Sauce. This warming autumn dish will be paired with a Roasted Fennel Arugula salad and a Citrus Basil Vinaigrette. This vinaigrette will become your “go-to” for salads and can be used as a marinade. This is a gluten- and dairy-free menu.

Join our 30-Minute Meals class and master the art of quick and delicious cooking. Whether you’re a busy professional, a parent on the go, or simply someone who loves great food without the fuss, this class is designed for you. Our expert chef will teach you efficient techniques and flavor-packed recipes that can be whipped up in half an hour or less.

• Turkey Chili over Baked Potato
• Buffalo Chicken Enchiladas
• Indian-spiced Pepper Steak
• Crispy Chicken Thighs with Caramelized Lemon Rinds
• Pan-seared Salmon with Baby Bok Choy and Shiitake Mushrooms 

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

This class is perfect for anyone who loves fresh, healthy, and flavorful meals or wants to incorporate the heart-healthy Mediterranean diet into their cooking. We will be making:

• Mediterranean Chicken Feta
• Spinach & Tomato Stuffed Salmon
• Mussels with Tomatoes & Garlic
• Summer Couscous Salad
• Lamb Sliders with Yogurt-Tahini Sauce 

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

With football back, it's time to up your perfect football bites with Chef Jessica in this hands-on class. You will learn how to make perfect crispy oven-baked buffalo wings, with a creamy blue cheese dip. You will also learn how to make the simplest pretzel bites that will beg to be dipped in queso. And to bring everything back into the end zone, you'll make bacon-wrapped jalapeno poppers. Not a fan of football? These treats are great as appetizers or for any casual gathering.

You will enjoy and learn to make:

• Buffalo Chicken Wings
• Blue Cheese Dip
• Pretzel Bites
• Queso Dip
• Bacon Wrapped Jalapeno Poppers

Take a look at some pictures from Jessica Woodford's past classes here.

Get ready for the holiday season by mastering four simple and healthy vegetable side dishes perfect for any gathering. You will learn how to properly prepare and season a variety of vegetables. Additionally, you’ll discover how to use spice, texture, and acid to balance flavors within individual dishes and throughout your entire holiday feast. We also discuss pro tips for advanced planning to make your preparation easier. These mouth-watering vegetable dishes will become the stars of your holiday table.

Menu:

• Caramelized Sweet Potato Mash with Ginger Miso Chimichurri
• Massaged Kale Salad with Maple Roasted Squash, Pecans, and Apple Cider Vinaigrette
• Creamy Cauliflower Purée with Garlic and Herb Pistou

This is a partial demonstration, mostly hands-on, class with a tasting.

Take a look at some pictures from Laura Scheck's past classes here.

 

Join chef Marcella to learn how to make a hearty Minestrone Soup topped with an Herb Walnut Pesto and a Red Lentil Stewp topped with Turmeric Toasted Pumpkin Seeds. Wondering what a stewp is? It’s Marcella’s way of describing a soup that is a little more on the heartier and thicker side. This is a vegetarian and gluten- and dairy-free menu.

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.

Engage in a demonstration and hands-on cooking class where you'll learn to create Shrimp and Grits from scratch! Chef Laura will teach you how to make the classic Southern dish she learned years ago while living in New Orleans. We’ll guide you through the process, from selecting the freshest ingredients to perfecting the technique for creamy, decadent grits.

But that's not all! For our vegetarian friends, we’ll also provide a delicious alternative using navy beans and seasonal vegetables that capture the essence of this beloved dish without the seafood.

This low-stakes class is designed for every cook. Despite the fact that this dish comes together in less than 30 minutes, it has a showstopper presentation that makes you look like a professional. You’ll gain valuable skills, meet fellow food enthusiasts, and enjoy a delightful meal at the end of the session. Bring your appetite and your curiosity!

Menu:

• Spicy New Orleans Style Shrimp and Grits
• Vegetarian alternative: Saucy Navy Beans and Grits

Take a look at some pictures from Laura Scheck's past classes here.

 

Say goodbye to complicated recipes and endless cleanup. In this One-Pan Meals cooking class, you'll learn to create flavorful, wholesome meals using just one pan. Perfect for busy weeknights or when you want to keep things simple without sacrificing taste. We will be making:

• One-Pot Greek Chicken Risoni (orzo)
• One-Pan Moroccan Chicken and Chickpeas
• Sausage and Peppers One-Pot Pasta
• Roasted Shrimp with Okra and Tomatoes
• Stuffed Pepper Steak

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