The Ottoman Empire may have ended in 1918, but we're still benefiting from the many edibles it left us, including the mezze spread---a table full of appetizers and small plates, reminiscent of tapas, but with different flavor profiles coming from Greece, Lebanon and Turkey. Under the guidance of Chef Renee Marton, you'll prepare and then feast on: Baba Ghanoush; Za’atar Toasts; Fattoush; Red Lentil Kefta with Pomegranate Seeds and Yogurt Sauce; and Roasted Carrots with Cumin.
One 4 Hour Lesson
Level 1
$115
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.
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
Get ready to bake up a storm in this 3-hour class! You'll master classic American sweets that are perfect for any bake sale or after school treat. Learn to make vintage whoopie pies, ultra-delicious brownies, and amazing chocolate chip cookies. You'll also bake exquisite lemon bars from scratch. Leave with a box full of delicious creations and the skills to sweeten any occasion!
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).
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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