THIS PUBLIC CLASS HAS CLOSED FOR THE YEAR, STAY TUNED IN 2025

Classes run from 6-9 pm. Each class is between 2.5 and 3 hours. You will be cooking with a small team in this class. BYOB welcome.

$105.00/Student plus tax

VEGETARIANS: This class can be made vegetarian with a substitute of roasted vegetables for the shrimp, just let us know after booking by going to the “contact us” tab and messaging us directly. If you don’t let us at booking know we will not be prepared for you.

GLUTEN-FREE? This class can be made gluten-free! Just let us know after booking by going to the “contact us” tab and messaging us directly. If you don’t let us know at booking we will not be prepared for you.

Pulling inspiration from some of our favorite Mediterranean cuisines, here we create menus and dishes that speak to the contemporary American palate. Work with trendy garnishes and techniques, and mix up traditional methods, then finish with deliciously simplified version of a classic dessert.

Start with a little modern mezze inspired by the islands of Greece. Learn how to manipulate the texture of feta into a new, rich and creamy form. Create a fresh herb gremolata which compliments the cheesy base. Toast up some golden crostini, perfect vessels for your spread. You will then dust, sprinkle and drizzle your creation with trendy and traditional salts and seasonings. And that’s just your appetizer.

How about a traditional Italian entrée? Create a peppery shrimp and rich and lemony risotto dish enriched with homemade chicken stock and parmesan reggiano. Impart smoky, citrus notes through Mediterranean spices. Learn how to fire-roast a sweet bell pepper to add to the mix. You will be tending to the communal pot of risotto, toasting, stirring, incorporating all ingredients. Here you will learn how to balance rich flavors against fresh and be a part of a fun tradition that celebrates the spirit of food and community.

Dish up a Spanish inspired tomato carpaccio salad. Thinly sliced heirloom tomato and fennel salad served platter-style, dressed with lacey green fennel fronds, lemon marinated butter beans and drizzled with a smoky sun dried tomato vinaigrette.

Complete your class with a mock tiramisu created without raw eggs but with all the traditional luscious ingredients and flavor profiles. Don’t tell Nonna!

And then, of course, sit and enjoy the meal you have so carefully prepared.

Whipped Feta and Herb Gremolata

balsamic, tomato, honey, crostini

Spicy Calabrian Shrimp, Risotto “Al Limone”

lemon, fire-roasted sweet pepper, parmesan, parsley

Spanish Tomato Carpaccio Salad

heirloom tomato, fennel, butter bean

Tiramisu Fool

mascarpone, lady finger, espresso, chocolate

Wine Pairing Recommendations: Sauvignon Blanc, Vermentino or lightly oaked Chardonnay. Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.

Please discuss any dietary restrictions with our staff prior to booking, go to “contact us” in menu

Redeeming a gift certificate with an expiration date of 6/23/25 or sooner? Go to “contact us” in menu and we will get you on the books.