Join for an evening in the Mediterranean! We’ll make Horiatiki (Greek Salad with Feta, Olives, Tomatoes, Peppers and Onions), Grilled Bronzini, Grilled Lamb Chops, Cucumber Dill Tzatziki with Grilled Pita, Briam (Greek ratatouille), and, for dessert, Baklava.
Southeast Asian spices and ingredients can be daunting - Lemongrass, Kaffir Lime Leaves, Galangal, Palm Sugar, Fish Sauce and Curry Paste - but no more! We'll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Shrimp Tom Kha Gai, Chicken Green Curry, Coconut Rice, Pad Thai, and Green Papaya Salad.
The depth and complexity of texture and flavor are what make pho so alluring. In this summery class we'll make Vegetable Summer Rolls, Pork & Shirmp Dumplings and Beef Pho including the rich bone broth from scratch. Che Chuoi (Vietnamese Tapioca Banana Pudding) for dessert!
Having fresh spices and understanding how to use them, will transform the way you cook. We’ll meet at one of our favorite Indian markets to peruse the spices and ingredients to make an Indian menu. Back in the kitchen, we’ll make Cauliflower Pakora, Spinach & Potato Samosas, Chicken Korma, Basmati Pilaf, Curried Peas, Mango Chutney and Raita.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, entirely refreshing wines from around Spain, with Murray’s Cheese and tapas to pair.
You love to eat it, now make it yourself! 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.
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.
Too shy to buy at those amazing markets in Chinatown? No more! We meet in Chinatown to buy fish and groceries, then take our purchases back to our kitchen.
The depth of flavor and complexities of texture and flavor are what make ramen so alluring. This is not the ramen of your college dorm room!
Lots of delicious small plates! What better way to eat? Plus, many recipes can be modified to be quick weeknight dinners.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, entirely refreshing white from around NY State, with Murray’s Cheese and Hors D'oeuvres to pair.
From Portofino in Liguria, to Positano on the Amalfi Coast, Italians know how to celebrate sun and fun along their endless miles of gorgeous coastline. The next best thing to dining al fresco overlooking the Mediterranean? Keeping the summer vibes going in September in New York City with a delicious, multi-course Italian Rivera pop-up dinner in the heart of Greenwich Village!
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. Local beer and wine is served with every class.
We wend our way through NYC's most famous Greenmarket, identifying the various local vegetables and fruits, learn how to pick them, then return to the restaurant and learn how to cook it all!
Molten Chocolate Cake, Chocolate Soufflé, Chocolate Crème Brülée, Double Chocolate Ice Cream Sandwiches, and Truffles.
Herbs and spices can have powerful effects on our health and well-being but it's far from easy to always have fresh ones available. Chef Abigail Hitchcock will be joined by Lindsey Pearson, founder of Do You Mind(fully)?, to show you how to use essential oils in everyday cooking.
Sip some wine and make a delicious Italian meal. We'll make Garlic Shrimp, Rack of Lamb, Gigante Beans, Roasted Cauliflower and Tiramisu.
