UPCOMING CLASS MENUS
01/03/25 - Baby it’s Cold Outside
Chef: Cat Mostazo
Format: Hands On
Menu:
Roasted Brussels Sprout Salad with Warm Cider Vinaigrette + Parmesan Crisp and Walnut Crumb
Jerusalem Artichoke and Leek Soup + Sunflower Seed Gremolata
Crispy Chicken with Walnut Butter, Caramelized onion + Rice Pilaf, Roasted winter vegetables in Spiced chili oil
Flourless Almond cake, Clementine Sorbet, Spiced Caramel Sauce, Candied almonds
**Dietary Flags: Gluten, Dairy, Nuts, Eggs
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/04/25 - Spanish Tapas Party
Chef: Cat Mostazo
Format: Hands On
Menu:
Garlicky Shrimp + Homemade Aioli
Blistered Padron Peppers
Fingerling Patatas Bravas
Pan con Tomat
Squid Ink Croquettes + Fresh Salsa Verde
Pan-fried Baby Artichokes with Crispy Chorizo
Spanish Salt Cod meatballs in a White Bean and Chickpea Stew
Burnt Basque Cheesecake with Orange Sherry Ice cream & Spiced Almonds
** Dietary Flags: Shrimp, Fish, Dairy, Nuts, Gluten
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/06/25 - French Bistro
Chef: Erin Ross
Format: Own the Kitchen
Menu:
Caramelized Fennel + Leek Mussels with Tarragon Creme Fraiche + Grilled Baguette
Flat Iron Steak Frites with Bernaise Butter + Haricot Vert
Apple Tarte Tatin, Pecan Cheddar Crumble, Salted Caramel + Chantilly Cream
**Dietary Flags: Dairy
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/07/25 - Ramen From Scratch
Chef: Erin Ross
Format: Own the Kitchen
Menu:
Handmade Ramen Noodles
Tokyo Style Shoyu Ramen
Sapporo Miso Ramen
Vegetarian Quick Kimchi Ramen
Garnishes: Chili Oil, Braised Bamboo Shoots, Shaved Scallions, Perfect Egg, Pork Belly, Quick Kimchi
**Dietary Flags: Gluten, Pork
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/08/25 - From Plant to Plate
Chef: Gabby Bevilaqua
Format: Hands On
Menu:
Crispy Buffalo Cauliflower with Horseradish Tofu Aioli & Homemade Dill Pickles
Italian Wedding Soup with Cannellini Bean “Meatballs”, Cashew Parmesan & Fresh Basil Oil
Mushroom Bourguignon with Braised Pearl Onions, Garlicky Mashed Potatoes & Fried Parsnip Crisps
Sticky Toffee Pudding with Coconut Cream Toffee Sauce, London Fog Oat Ice Cream & Salted Candied Pistachios
**Dietary Flags: Gluten, Tree Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/10/25 - Passport to Portugal
Chef: Catharina Mostazo
Format: Hands On
Menu:
Salt Cod Fritters with Chili Caper oil + Spicy Tomato Dipping Sauce
Bacalhau à Gomes de Sá- Baked Cod +Potatoes, Black olives + Perfect egg
Alentejo’s Braised Pork and Clams with Crispy Smashed Potatoes and Piri-Piri Oil
Portuguese Almond Cake with Port Caramel Sauce, Candied Orange Peel + Chantilly Cream
**Dietary Flags: Shellfish, Eggs, Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/11/25 - Italian American
Chef: Gabby Bevilacqua
Format: Hands On
Menu:
Suppli with Garlic Aioli & Jammy Sweet Peppers, Italian Sausage + Grilled Crostini
Italian Green Salad with Garlicy Breadcrumbs
Rigatoni with Vodka Sauce, Basil Oil & Parmesan Crisps
Rapini with Garlic & Chili Flakes, Nonna’s Meatballs
Tiramisu with Candied Pistachios
**Dietary Flags: gluten, dairy, eggs, alcohol, tree nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/12/25 - Knife Skills
Chef: Cat Mostazo
Format: Skills
Menu:
Whole Chicken Butchery
Chicken Lettuce Wraps
Mango Salsa
Carrot- Radish Slaw
**Dietary Flags: Soy, Gluten
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/14/25 - Middleterranean Tapas Party
Chef: Gabby Bevilacqua
Format: Hands On
Menu:
Creamy Loaded Hummus with Olives, Feta & Sumac + Homemade Fluffy Pita
Spinach Phyllo Swirl with Za’atar Garlic Butter & Nigella Seeds
Turkish Shrimp Kebabs with Urfa Biber Butter
Sweet and Sour Roasted Peppers with Pine Nut Crumble
Fish Kofta with Jewelled Rice Pilaf, Mint Yoghurt & Chopped Herb Salad
Baklava Ice Cream Sundae with Cardamom Cinnamon Ice Cream, Crispy Phyllo, Pistachio Walnut Crumb & Burnt Honey Caramel
**Dietary Flags: Gluten, Dairy, Tree Nuts, Seafood
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/17/25 - Sardinian Winter
Chef: Cat Mostazo
Format: Hands On
Menu:
S’erbuzzu – White bean and Winter Greens Minestrone with Fresh Pecorino Pesto + Handmade Rosemary Cracker
Culurgiones- Handmade Pasta Stuffed with Homemade Ricotta and Mint with Fresh Pomodoro Sauce
Sardinian Couscous with Steamed Clams + Caramelized Fennel and Crispy Pancetta
Saffron Panettone Bread Pudding, Blood orange Sorbet and Honey infused Almond Brittle
**Dietary Flags: Gluten, Eggs, Dairy, Nuts, Shellfish
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/18/25 - Alpine Dinner Party
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Classic Swiss Fondue Neuchâtel with Homemade Breadsticks, Crisp Veggies & Sausage Bites
Dolomites Beetroot & Goat Cheese Casunziei Pasta with Brown Butter + Poppyseeds
Viennese Wiener Schnitzel with Cranberry Jam, Parsley Potatoes & Cucumber Salad
Mont Blanc Tart with Chestnut Cream, Toasted Meringue & Candied Hazelnut
**Dietary Flags: Dairy, Gluten, Tree Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/20/25 - Dim Sum Dinner
Chef: Erin Ross
Format: Hands-On
Menu:
Vegetarian Spring Rolls with Chili Soy Dipping Sauce
Steamed Dumplings: Har Gow + Siu Mai
Sticky Rice in Lotus Leaf
Pork Bao: Steamed Buns
Sauteed Garlic Gai Lan: Chinese Broccoli
Crispy Chicken Wings
Custard Tarts
**Dietary Flags: Pork, Shrimp, Gluten, Soy, Garlic
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/24/25 - La Casa Latina
Chef: Cat Mostazo
Format: Hands-On
Menu:
Cheese filled Pupusas with Refried Black beans, Salsa Roja and Cabbage + Red pepper Slaw
Mexican style Corn and Summer squash Soup with Fire-Roasted Red Pepper Relish, Charred Corn + Fresh Chive Oil
Chicken Enchiladas with Homemade Tortillas, Green Chile Sauce + Cilantro Crema
Baked Sweet Tamales with Cinnamon Caramel, Hot Honey Glazed Pecans + Spiced Chantilly Cream
**Dietary Flags: Corn, Dairy, Gluten, Cilantro, Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/25/25 - Riviera Road Trip
Chef: Gabby Bevilacqua
Format: Hands-On
Menu:
Les Accras- Salt Cod Fritters with Lemon, Flaky Sea Salt & Homemade Tarragon Shallot Mayonnaise
Socca with Traditional Olive Tapenade
Ricotta Swiss Chard Pansotti with Salsa Di Noci
Pavé of Salmon with White Wine Sabayon & Capers, Braised Fennel + Frisée
Mini Tarte Tropézienne with Orange Blossom Pastry Cream & White Wine Caramel
**Dietary Flags: Gluten, Dairy, Fish, Tree Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/27/25 - My Big Fat Greek Dinner Party
Chef: Erin Ross
Format: Hands-On
Menu:
Mezze Platter with Babaganoush, Homemade Pita, Warm Spiced Olives, Marinated Feta, Roasted Red Pepper + Spanikopita
Shrimp Saganaki with Grilled Garlic Crostini
Marinated Chicken Souvlaki with Roasted Lemon Potato Wedges, Yogurt Tzatziki + Village Salad
Baklava with Honey Vanilla Ice Cream + Candied Pistachio
**Dietary Flags: Gluten, Dairy, Nuts
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/28/25 - Winter in Nonna’s Kitchen
Chef: Erin Ross
Format: Own the Kitchen
Menu:
Tuscan Kale Panzanella Salad - Oven Roasted Tomato, Pickled Red Onion, Ciabatta Crouton + Preserved Lemon Vinaigrette
Chicken Marsala with Handmade Tagliatelle + Wild Mushroom
Chocolate Olive Oil Cake with Mascarpone Cream + Red Wine Caramel
**Dietary Flags: Gluten, Eggs, Dairy, Wine
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.
01/31/25 - The Nikkei Table
Chef: Cat Mostazo
Format: Hands On
Menu:
Jalea- Tempura Seafood Platter with Lime Marinated Salsa Criolla + Japanese-style Aioli
Tostadas with Marinated Salmon, Wasabi cream + Grilled Avocado
Sao Paulo style Yakisoba with Pork, Shrimp + Shitake Mushrooms
Yuzu and Dark Chocolate Brownie, Miso Caramel + Matcha Ice cream
**Dietary Flags: Shellfish, Pork, Dairy, Gluten, Soy
Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.