Sample Menus


Northern Italian

  • Roasted Lemon-Rosemary Chicken
  • Parmesan Risotto with Spinach & Basil
    OR Ricotta Gnocchi with Toasted Sage Butter
  • Garlicky Broccoli Rabe
  • Dark Chocolate-Almond Torte 

French Bistro

  • Endive Salad with Roasted Beets, Walnuts,
    & Warm Goat Cheese Croutons
  • Crisp Duck Breast with Pear-Cherry Compote
  • Orange-Sweet Potato Purée
  • Classic Profiteroles

Mexican Tacos

  • Homemade Corn Tortillas
  • Fresh Guacamole
  • Soft Tacos with Two Fillings: Squash-Mushroom-Poblano & Green Chile Chicken
  • Pickled Red Onions 
  • Mexican Chocolate Torte


  • Matar Paneer (spiced peas and tomatoes with homemade cheese)
  • South Indian Coconut Curry with Eggplant and Chickpeas (vegetarian) OR Chicken Korma with Golden Onions
  • Cilantro-Mint Chutney
  • Basmati Rice Pilaf with Whole Spices

Southeast Asian: Hot Sour Salty Sweet

  • Summer Rolls with Shrimp, Mango, and Cilantro
  • Chicken-Coconut Soup with Lemongrass
  • Crispy Fish with Tamarind-Thai Basil-Chile Sauce
    OR Red Coconut Beef Curry with Pineapple, Red Pepper, and Basil
  • Steamed Jasmine Rice


  • Gyoza (Handmade Potsticker Dumplings)
  • Nori Maki Rolls
  • Green Salad with Carrot-Ginger Dressing

Spanish Tapas + Paella

  • Roasted Cauliflower with Romesco Sauce
  • Paella of Choice (vegetable, seafood, and/or chorizo)
  • Asparagus with Smoked Paprika Vinaigrette

Vegetarian Suppers

  • Farro Risotto with Roasted Mushrooms
  • Penne with Zucchini Puttanesca
  • Roasted Ratatouille with Chickpeas
  • Curried Red Lentil Soup with Coconut and Spinach

Cooking from the Pantry

  • Risotto (Wild Mushroom, Zucchini, or Butternut Squash)
  • Braised Chicken Puttanesca
  • Smoky Black Bean Soup
  • Braised Greens and White Beans over Creamy Polenta

Romantic Dinner for Two

  • Goat Cheese Soufflé
  • Hanger Steak with Wild Mushroom Ragù
  • String Beans with Almond-Shallot Butter
  • Dark Chocolate Mousse

Roast Chicken Dinner

  • Pan-Roasted Chicken with Gravy
  • Roasted Garlic Mashed Potatoes
  • Sautéed Broccoli Rabe
  • Dark Chocolate Torte with Raspberry Coulis

Cooking with Summer Produce

  • Roasted Pork Tenderloin with Plum, Fennel, and, Corn Relish
  • Roasted Ratatouille
  • Summer Fruit Crisp or Fruit Hand Pies

How to Cook Fish

  • Oven-Roasted Wild Salmon with Fennel and Citrus
  • Crispy Tilapia or Trout with Lemon-Caper Butter
  • Asian Braised Cod with Bok Choy and Ginger
  • Perfect Rice

Roast Duck Breast

  • Crisp Roasted Duck Breast with Cherry-Port Jus
  • Sweet Potato Gratin with Caramelized Fennel
  • String Beans with Pistachios and Shallots
  • Gingered Fruit Crisp

How to Make Really Great Sauces

  • Sauces for Vegetables (beurre blanc)
  • Sauces for Fish (lemon-caper; fresh green herb)
  • Sauces for Meats (red wine-shallot pan sauce)
  • Sauces for Chicken (puttanesca)

Six Basic Cooking Techniques

  • Knife Skills 101
  • Cooking Meat + Making a Pan Sauce (choice of Steak w. Red Wine Sauce OR Pan-Roasted Chicken with Gravy)
  • Roasting Vegetables (Butternut Squash, Potatoes, Red Onion)
  • Blanching Vegetables (Perfect Asparagus )
  • Working with Leafy Greens (Garlicky Swiss Chard with Lemon)

Six Basic Cooking Techniques (vegetarian version)

  • Knife Skills
  • Cooking Legumes (preparing and highly-seasoning chickpeas, white + black beans, and lentils)
  • Preparing Grains (polenta, farro, quinoa, and rice)
  • Roasting Vegetables (roasted seasonal vegetables; roasted chickpeas)
  • Blanching Green Vegetables (garlicky broccoli rabe)
  • Cooking Leafy Greens (Swiss chard with garlic and lemon)

Quick Weeknight Suppers

  • Roasted Pork Tenderloin with Apple-Cider Pan Gravy
  • Slow-Roasted Fish with Orange and Fennel
  • Roasted Lemon-Rosemary Chicken
  • Garlicky Broccoli Rabe and Chickpeas

MENUS for PARTIES (10+ people)

Hors d’Oeuvre + Cocktail Party

  • Homemade Cocktail Syrups and Shrubs (Fresh Ginger,
    Lemongrass-Lime, Black Cherry-Rosemary) to make tasty cocktails (muddled with lime, mint, fresh fruit, and booze of choice–we’re bourbon lovers ourselves)
  • Crostini with Fresh Mozzarella, Roasted Peppers, Prosciutto & Olive-Basil Tapanade
  • Gyoza (Japanese Potsticker Dumplings)
  • Barcelona Garlic Shrimp on Tomato Toasts
  • Dark Chocolate Mousse Cups with
    Fleur de Sel Whipped Cream

Northern Italian Party

  • Crostini with Pesto-Roasted Portobello Mushrooms and Fresh Goat Cheese
  • Roasted Lemon-Rosemary Chicken
  • Tuscan Kale Salad
  • Two Risottos: Spinach-Basil and Asparagus-Lemon
    (OR Ricotta Gnocchi with Browned Sage Butter)
  • Dark Chocolate-Almond Torte

Six Basic Cooking Techniques (consider adding the cookbook of this class as a takeaway for each guest ($15 each)

  • Knife Skills 101
  • Browning Meats + Making Pan Sauces (Steak with Red Wine Shallot Sauce OR Roasted Chicken with Sherry-Thyme Pan Gravy)
  • Roasting Vegetables (Butternut Squash, Potatoes, Red Onion)
  • Blanching Vegetables (Green Beans with Citrus Gremolata)
  • Working with Leafy Greens (Garlicky Swiss Chard)

Spanish Tapas + Paella Party

  • Seasonal Red Sangria
  • Garlicky Shrimp on Tomato Toasts
  • Roasted Potatoes with Romesco Sauce
  • Mussel and Chorizo Paella
  • Asparagus with Smoked Paprika Vinaigrette

Global Brunch Party

  • Crostini with Herb Creme Fraiche, Smoked Salmon, and Pickled Red Onions
  • Savory Bread Pudding with Swiss Chard, Roasted Mushrooms, and Goat Cheese
  • Shakshuka: Eggs Poached in a Fragrant Tomato-Bell Pepper Sauce, Topped with Feta and Fresh Dill
  • Seasonal Fruit Clafoutis

Indian Party

  • Mango and Cardamom Lassis
  • Coconut Curry with Cauliflower & Chickpeas
  • Chicken Korma with Golden Onions
  • Spiced Cabbage Poriyal
  • Fresh Cilantro-Mint Chutney
  • Basmati Rice Pilaf with Whole Spices

Mexican Taco Party

  • Homemade Corn Tortillas
  • 3 Fillings: Zucchini-Mushroom-Roasted Poblano, Green Chile Chicken, and Smoky Black Beans
  • Pickled Red Onions
  • Mexican Chocolate Torte with Cinnamon Creme Fraiche

Middle Eastern Party

  • Homemade Za’atar Bread with Muhammara Dip (walnut, pomegranate molasses, and red peppers)
  • Spinach and Herb Phyllo Pie
  • Moroccan Chicken Tagine with Preserved Lemon
  • Saffron Couscous
  • Basbousa (Semolina Cake with Spiced Syrup)

Farmers Market Tour + Cooking Class

We’ll meet your group at the Union Square Greenmarket then take a tour, shop, and taste as we gather all the ingredients we’ll need to whip up a local feast back at the school. The menu varies (and can accommodate all sorts of tastes), but commonly includes: local ricotta gnocchi with local vegetable ragout; breads and charcuterie/cheeses, roasted vegetable salads, spice-roasted fruit crisp with creme anglaise.

Iron Chef Competition: Risotto

Each cooking team will choose from a bin of curious ingredients (i.e. chestnuts, wasabi greens, golden beets, carrot juice, fava beans for example) to create a signature risotto. The chef-instructors will judge the winning group. A terrific team-building activity!

  • Crostini with Pesto-Roasted Portobello Mushrooms and Fresh Goat Cheese
  • Roasted Lemon-Rosemary Chicken
  • Tuscan Kale Salad
  • Risotto Competition
  • Dark Chocolate-Almond Torte