Join us for a twist on a suft and turf menu! We'll make a classic Wedge Salad, Hanger Steak au Poivre, Truffled Lobster Mac "n" Cheese, and Molten Chocolate Cake.
When you bite into fresh, homemade pasta, there's that pause when you just can't help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well, they do. We'll make Pappardelle with Pesto, Ricotta and Pancetta; Linguine a la Vongole (Clam Sauce); Ravioli Quattro Formaggi (Four Cheese Ravioli)
Some call Pizza the perfect food, but how do you make the perfect food, well, perfect? We'll make and work with a quick dough and make simple but delicious toppings in this comprehensive class.
Join me at Abigail's Kitchen for a relaxing, delicious and classic afternoon tea. I'll have sandwiches, scones and pastry ready for you. And, of course, a brilliant cup of SerendipiTea as well as flowing Bubbly!
This is the perfectly civilized way to enjoy your Sunday afternoon in Greenwich Village and SoHo.
Book now, seating is limited!
Healthy and light, yet substantial and filling. We'll make smoky Baba Ganoush, Hummus, Maram's Famous Falafel, Tahini Sauce, Toum, Pickled Turnips, and assorted traditional vegetables.
Join us for a 5-course meal paired with wines from Fox Run Vineyards. Located in the Finger Lakes wine region of upstate New York, Fox Run's motto is "Drink Wine, Be Happy." We couldn't agree more! Chef Abigail Hitchcock will cook a menu based on what she finds at the Union Square Greenmarket. Fox Run will pair their wines accordingly and give you some education about what you're swirling, smelling and tasting in the glass.
No need to bring anything but your hunger for good food and your thirst for knowledge!
You love to eat it, now make it with your honey! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Having food prepared and ready to go means more time to play all summer long. In this class, we'll focus on making sauces that hold well either in the fridge or freezer. Roasted Red Pepper and Hazelnut Romesco, Green Goddess Pesto, Thai Satay Sauce, Chimichurri and Market Fruit Chutney. We'll serve the sauces on chicken, fish and beef as well as vegetables.
The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers. We’ll make Couscous Salad with Roasted Vegetables, Provençale Stuffed Tomatoes, and Caramelized Pears from the fruits of your labor!