Private Cooking Classes

Learn to make pasta from scratch in your own kitchen, from handcut noodles to stamped ravioli, accompanied by rich traditional sauces.  You’ll also discover the magic behind pasta carbonara and finish with zabaglione, a dairy-free custard made with Marsala wine.

Recipes:  Pasta Dough; Ricotta Ravioli Filling; Bolognaise; Eggplant Ragu; Pasta Carbonara;  Zabaglione

In this boozy class, you’ll discover great ideas for including bourbon in your cooking – and baking! – and learn how to balance recipes for a hint or a hug.  Enjoy an unusual signature cocktail and make the components for a unique, bourbon-inspired salad.

Recipes:  Kentucky Bourbon Chili; Bourbon, Orange and Molasses Rub; Brown Butter Bourbon Spice Cookies; Rosemary Lemonade Julep

Explore the flavors of Greece with hearty dishes and small, flavorful mezedes.  We’ll talk about spice pairings and ingredients that are distinctly Greek, assemble the ultimate moussaka, and play with a plethora of phyllo possibilities.

Recipes:  Moussaka; Skordalia; Avgolemono Sauce; Phyllo Fillings (Chickpea; Rice and Almond; Figs, Nuts and Chocolate); Beef Kapama

The ultimate cold weather class!  You’ll learn the basic steps these dishes have in common and why, then sample the end results, both exotic and familiar.  Finally, we’ll equip you for your own soup adventures.

Recipes:  West African Mafe; Chocolate Espresso Beef and Black Bean Chili; Homemade Pho Broth OR Mint and Sweet Pea Soup (client choice); Jamaican Spiced Corn Soup; Tuscan White Bean and Garlic Soup

Tour international flavors in this diverse class, with stops from Thailand to Brazil to Greece.  We’ll talk about the signature dishes and flavors of these regions, substitions for unusual ingredients, and play with spice blends.

Recipes:  Green Curry with Chicken (Thailand); Banana and Chile Fritters (West Africa); Muhammara Dip (Middle East); White Bean Soup with Skordalia (Greece); Za’atar Spice Mix (Middle East)

India offers a dizzying selection of dishes, from curries to naan to layered biryani.  This class demystifies some of this cuisine and lets you produce it in your own home, including frying spices and managing formidable ingredient lists.

Recipes:  Crispy Baked Samosas; Parsi Green Chutney; Grape and Walnut Raita; Chicken Pathia; Paneer Biryani; Peshwari Naan; Paneer

Fire up the grill and bring your sense of adventure.  Learn how to use the smokiness of the grill to bring out the best flavors in food, including ingredients you never thought you’d grill.  Then, cool down with icy treats and tropical flavors, no special equipment required.

Recipes:  Coconut Lime Semifreddo; Grilled Brussels Sprouts; Pizza Dough; Grilled Pineapple and Corn Salsa; Grilled Shrimp with Turmeric Mojo Sauce; Strawberry Granita

From traditional margherita to modern combos – and even for dessert – pizza has a special place in our hearts.  With our recipes and tips, including an easy from-scratch pizza dough, it’s easy to turn out pizzas whose only limit is your imagination … and the size of your crust.

Recipes:  Pizza Dough; Cauliflower Pizza Crust; Classic Pizza Sauce; White Pizza Sauce; Italian Potato Pizza; Raspberry Mascarpone Pizza; Thai Sweet Chili Pork Pizza; Strawberry Balsamic Pizza with Chicken

It’s not just “restaurant fake Mexican” – Tex-Mex is the cuisine of cowboys and frontier settlers, a melting pot mixed with Mexican influence.  Dig into hearty homestyle sauces and their easy techniques, and learn the secret of a creamy, stable queso.  Finish with a classic:  delectable fried churros.

Recipes:  Cheese Enchiladas; Chicken Fried Steak and Gravy; Chilaquiles; Queso; Churros

Whether you’re fascinated by or frightened of risotto, this is the class for you.  Join us to learn the classic techniques that ensure success, from choice of rice to finishing touches, then get creative with different grains, ingredients and flavors.  Think it’s just rice?  Think again!

Recipes:  Risotto 101; Farro Risotto with Caramelized Apples and Fennel; Pumpkin Risotto with Bacon and Parmesan; Spiced Pear and Rum Risotto

If you know the best way to use them in cooking, cast iron pans are worth their (hefty) weight in gold.  Easy transfer from stovetop to oven and even, steady heat are just two properties that you can put to work for you, with both savory dishes and sweet.  BYOCI (Bring Your Own Cast Iron) and we’ll talk about their care and feeding.

Recipes:  Cilantro Lime Honey Garlic Shrimp; Southern Peach Upside-Down Cake; Chai Spice Apple Dutch Baby; Freestyle Frittata; Andouille Sausage With Apples and Potatoes

We all love breakfast food, but it can be difficult to start the day right.  Learn make-ahead secrets and dishes perfect for Sunday brunch – or a breakfast-for-dinner meal.  We’ll decipher the delicate art of crepes; it’s easier than you think.  And not just carbohydrates:  you’ll discover some unusual but simple dishes to round out your plate, too.

Recipes:  Homemade Granola; Crepe Batter; Ricotta and Mango Crepe Filling; Crepes Suzette; Spinach, Artichoke and Brie Crepe Filling with Sweet Honey Sauce; Shirred Eggs with Leeks; Oven-Roasted Fruit; Cinnamon Rolls; Upside-Down Bananas Fosters French Toast Bake