There is nothing more satisfying than the "perfect bite, especially in Spanish cuisine. And what better vehicle---and perfect party pleaser---than a croqueta (croquette), or a tasty filling encased in a crust and deep-fried? Even more fun is washing down these tasty bites with a refreshing glass (or three) of ice-cold Cava! Anthony Sasso, chef at tapas landmark Casa Mono, shows you all the techniques you need to make a range of delicious variations on this theme, including: Jamon Serrano Croquetas; Paella Croquetas with Lobster Aioli; Pepperoni and Tomato Arancini with Parmesan; Camembert and Mushroom Balls with Truffles; Broccoli Spheres with Ponzu; Scotch Eggs; Shrimp Balls with Gazpacho; and Pulled-Pork Croquetas with Black Beans and Queso Fresco---plus plenty of Cava to go around.
One 4 Hour 30 Minutes Lesson
Level 1 
$120
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your Easter brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make pizza dough, and while the dough is rising, prepare various toppings. You’ll learn the best baking techniques and work hands-on to make the following: pizza dough; tomato sauce; pesto sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza with Nutella and fresh fruit.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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