Most hands-on classes/dinners are 3 hours long with a few 4-hour classes. All that we ask is please do not come if you have any Covid symptoms or have been near someone who has tested positive/has Covid. The private party scenario has become extremely popular and will always be available. If you need a weekend party date we suggest registering as soon as possible. We book 3-4 months in advance!
IF interested in our “hands-on ” classes please call for a list of available dates, let us know of allergies/dietary restrictions, choose a menu and come hungry!!
BTW, all classes are BYOB!
GIFT CERTIFICATES ALWAYS AVAILABLE….CALL 412-362-0679
OUR CULINARY TRIP TO TUSCANY IN 2025
May 3-10,2025 in Cortona plus an additional 4 night optional trip to Florence
Do to popular demand, we are taking another culinary trip to Tuscany!! It will be 7 nights in Cortona and a side trip to Florence (optional). It is an absolutely fabulous trip with cooking classes, sightseeing, shopping, free time and of course eating and eating and eating and drinking!!! The estate in Cortona, Il Falconiere, looks like heaven on earth….A Michelin star restaurant where we will eat twice, a variety of spa services and a pool, plus fabulous 5*accommodations. Check out the complete itinerary 0n the RED link below. Select 7 nights to see everything in Cortona then select 11 nights to review the optional trip in Florence. Every question you might have is answered in the link below. Deposits will be due in September…but get on the list now!!
If you are interested please call 412-362-0679. ALL ROOMS/16 PEOPLE ARE CURRENTLY RESERVED. However, I can add your name to a waiting list…just in case. Please view the red link below and call if you want added to this list.
It is best to view the following link on your computer!
Culinary Trip to Italy for 2025
MENU SELECTIONS FOR PRIVATE & CORPORATE PARTIES FROM JUNE 15-SEPTEMBER, 2024
Prices are per person (no sales tax or added processing fees) but the price does not include my assistant’s gratuity. All classes are BYOB.
AMALFI COAST DINNER/$95/BYOB
Bruschetta with creamy ricotta, prosciutto, roasted grapes. arugula and topped with a balsamic syrup
Caesar salad with homemade dressing and warm croutons
Tilapia in a butter sauce topped with golden raisins, white wine, lemon zest, pistachios and panko bread crumbs
A side of asparagus and pea risotto
Individual chocolate hazelnut tarts topped with gelato
A sip of limoncello and the recipe
AMALFI COAST DINNER /$100/BYOB
Baked three cheese dip with roasted cherry tomatoes and grilled crostini
Grilled swordfish topped with an agro dolce sauce (sweet and sour) of peaches, cherry tomatoes, cantaloupe and cucumbers
Swordfish served with homemade farfalle pasta in a basil butter sauce
Almond torte with a blueberry compote and whipped cream
A sip of limoncello and the recipe
AMALFI COAST DINNER/$95/BYOB
Whipped ricotta bruschetta with peaches and basil topped with spicy rosemary honey drizzle
Pan fried cod with with an artichoke caponata of pistachios, tomatoes, raisins, celery and olives
Cod will be served over polenta
Blackberry pound cake tiramisu drizzled with a Chambord-blackberry jam,over mascarpone cheese and topped with berries
A sip of limoncello and the recipe
AMALFI COAST DINNER/ $95/BYOB
Caprese salad with mozzarella, tomatoes, peaches and blackberries topped with a blackberry balsamic drizzle
Grilled sirloin steak topped with a salad of olives, herbs, fennel and tomatoes
Homemade focaccia with Asiago cheese and caramelized onions
Rum panna cotta topped with a caramel sauce and a hazelnut brittle
AMALFI COAST DINNER/$90/BYOB
Passatelli soup dumplings in chicken broth
Chicken Milanese (pounded, breaded and fried) topped with a basil lemon sauce and a radicchio, fennel and celery salad
A side of homemade mascarpone cavatelli
Orange ricotta cake with a strawberry topping and whipped cream
A sip of limoncello and the recipe
AMALFI COAST DINNER/$100/BYOB 6-8 people only/
Bruschetta with mascarpone, prosciutto, honey roasted figs and arugula
Mixed greens and herb salad with artichokes , olives, cucumbers and frico chips (Parmesan crisps)
Southern Italian style braciole (flank steak stuffed, rolled and braised in a delicious sauce)
Braciole served over cheesy polenta
Individual hazelnut crusted lemon tarts dusted with powdered sugar and seasonal berries
Sip of limoncello and the recipe
ARGENTINE DINNER/$95/BYOB
Proveletta (crusty bread smeared with grilled provolone cheese, arugula salad, chorizo and an optional fried egg)
Flanken cut beef ribs topped with chimichurri
Argentine style potato salad and grilled corn
Dulce de leche sundae topped with fried bananas, toasted almonds and whipped cream
ASIAN FAVORITES/$90/BYOB
Thai bang bang shrimp with a spicy sauce
Chinese pork pot stickers with a chili dipping sauce
Thai green mango salad with toasted coconut, sprouts, chilies, herbs and cashews
Vietnamese chicken banh mi with a variety of herbs, cucumbers , chilies, pickled carrots and apples and a spicy Asian dressing
Lemongrass tea will be served
CAJUN-CREOLE FAVORITES/ $95/BYOB
Fried green tomatoes topped with a bacon-onion jam and homemade pimento cheese
NOLA’S muffuletta sandwich stuffed with a variety of meats, cheese, and pickled vegetable relish on Italian bread
Shrimp and grits hush puppies served with a remoulade sauce
Gooey butter cake for dessert
CHINESE DIM SUM/$95/BYOB
Szechwan peanut noodles with egg flowers, sprouts, scallions and a spicy peanut sauce
Steamed chicken dumplings with a sweet and sour lime sauce
Crab rangoons topped with a blackberry ginger sauce
Fried Shanghai pork spring rolls with a spicy sauce
Plum tea will be served
CHINESE DINNER/$95/BYOB
Fresh rice paper spring rolls with a variety of vegetables, herbs, soba noodles and served with a lime cilantro dipping sauce
Pork pot stickers with a spicy dipping sauce
Sweet and sour chicken topped with pineapple, carrots, and green peppers
Kung poa pork with water chestnuts, baby corn, sweet red peppers, and peanuts in a spicy brown sauce
Steamed rice will accompany the two entrees
Plum tea will be served
CHINESE DINNER/$95/BYOB
Velvet corn soup with chicken, water chestnuts and scallions
Steamed chicken dumplings in a lime cilantro sauce
Mu shu pork with vegetables in a hoisin sauce and wrapped in a mu shu wrapper
Mandarin beef with snow peas and sweet red peppers in a mild brown sauce
Mandarin beef served with white rice
Plum tea
DATE NIGHT DINING (Asian)/$95/BYOB
Chinese crab rangoons with a fig ginger sauce
Thai corn fritters topped with a salsa of cucumbers & peanuts in a sweet & spicy sauce
Marinated and grilled sesame crusted tuna steaks
Tuna steaks served over a bed of pasta noodles, sprouts, scallions, sweet red peppers and carrots in a peanut sauce
Lemongrass tea will be served
DATE NIGHT DINING/$100/BYOB
Tomato, melon and burrata salad drizzled with a balsamic syrup
Loin lamb chops with a pistachio crust and a sweet and sour blackberry sauce
Pearl couscous pilaf with a variety of herbs, lemon zest and nuts
A side of sweet and salty snap peas
Lemon tarts piled high with meringue
DATE NIGHT DINING /$95/BYOB
Southwestern drop biscuit tomato cobbler
Marinated chicken with chimichurri (fresh herb sauce)
Mexican corn on the cob with mayo, chili powder, cotija cheese and a squeeze of lime
Skillet cornbread with honey butter
Sopapilla cheesecake pie for dessert
DATE NIGHT DINING/$90/BYOB
Bruschetta topped with mascarpone cheese, prosciutto, tomato basil salad and a balsamic drizzle
Green peach salad with a honey lime dressing then topped with finely minced chilies and shredded mint
Tilapia coated and baked with a lemon, Panko, pistachio and wine soaked raisin topping
Fish served with a room temperature dish of snow peas, snap peas, pearl couscous and arugula in a lemony dressing
Sticky pudding cake with whipped cream for dessert
DATE NIGHT DINING/$110/ BYOB (6-8 people only)
Appetizer of burrata with grilled peaches and crostini
Farro salad with arugula, artichokes, pistachios, and goat cheese (optional)
Prime rib roast au jus
Yukon gold mashed potatoes with garlic goat cheese
Zucchini fans with lemon-garlic toasted panko crumbs
Blackberry cobbler with ice cream
DATE NIGHT DINING/$95/BYOB
Appetizer of a grilled day boat scallop served over a fresh corn sauce
Sirloin steak seared in a cast iron skillet (reverse sear method)and served with a grilled salad
GRILLED salad (red peppers, zucchini, onions, homemade garlic croutons) tossed in a grilled lemon, garlic, walnut & parsley pesto then garnished with cherry tomatoes & cannellini beans
Raspberry Chambord pound cake tiramisu for dessert
FRENCH DINNER/$95/BYOB
Steamed mussels in white wine with herbs, tomatoes and French style garlic bread
Butter and herb basted porterhouse pork chops topped with a French salad of greens and herbs
Rainbow carrots topped with parsley, raisins, goat cheese, and a hazelnut crumble
Pan roasted radishes with a mint gremolata
Chocolate ganache tart with a pecan crust and garnished with raspberries
FRENCH DINNER/$95/BYOB
Chilled strawberry soup with honey, yogurt, sour cream and brandy
Salmon/cod en papillote (in parchment with sliced zucchini, fennel, dill and lemon slices) and topped with béarnaise sauce
Salmon/cod served with a zesty lemon rice
Lemon soufflé sprinkled with almonds and dusted with powdered sugar
FRENCH DINNER/$95/BYOB
Peach, tomato and fried farro and arugula salad
Saucy (white wine, mustard and cream) French chicken with peaches
Chicken served with a cheesy gruyere-Parmesan radish gratin topped with buttery Panko crumbs
French fruit tart filled with vanilla pastry cream and topped with seasonal fruit
GREEK DINNER/$95/BYOB
Appetizer of honey thyme feta cheese dredged in Panko, fried and served with roasted cherry tomatoes, Kalamata olives and grilled crostini
Pork souvlaki (skewer of marinated pork) served with honeyed apricots and yogurt
Souvlaki served with a Greek orzo pasta salad with a lemon-dill dressing
Galatopita pie for dessert (layer of baklava topped with a creamy custard and baked in a phyllo crust)
GREEK DINNER/$95/ BYOB
Spanakopita appetizers with a lemon sauce
Panzanella Greek salad with tomatoes, sweet peppers, red onion, feta cheese and homemade croutons
Moussaka casserole with eggplant, ground beef and a béchamel sauce
Baklava two ways (regular and with chocolate and nuts)
ITALIAN APPETIZER & DESSERT CLASS/$110/BYOB/limited to 6 people/4 hour class to include lunch and desserts to take home
Bruschetta with a ricotta spread, sliced peaches, diced tomatoes, basil and a hot honey drizzle
Arancini (rice balls filled with mozzarella, fried pancetta and peas) fried and served with a fresh marinara sauce
Piada (sandwiches made with homemade fried dough) stuffed with basil, prosciutto cheese and roasted red peppers
Italian almond cookies made with almond paste
Chocolate hazelnut tarts with a shortbread crust
Raspberry tiramisu made with pound cake drizzled with Chambord (raspberry liqueur) and a Grand Marnier mascarpone filling then garnished with raspberries
Lunch will be a sampling of the appetizers served throughout the class then at the end there will be a dessert sampling!!
Bring a few containers to take home the extra desserts.
KOREAN DINNER/$95/BYOB
Pork and kimchi dumplings with a spicy dipping sauce
Korean onion pancakes with a dipping sauce
BBQ beef ribs (flanken cut)
Ribs will be served with kimchi fried rice topped with a fried egg (optional)
MOROCCAN DINNER/$95/BYOB
Appetizer of Moroccan meatballs with a pomegranate glaze and served with homemade Moroccan flatbread
Moroccan seasonal fruit salad flavored with orange blossom water
Chicken tagine with a raisin sauce
Couscous with lemon, herbs and green olives
Dessert will be malabi (milk custard) with an orange brandy sauce garnished with pistachios and coconut
MOROCCAN DINNER/$95/BYOB
Moroccan tomato salad with pistachios, mint, feta cheese and a drizzle of pomegranate syrup served with fried Moroccan flatbread
Tagine of lamb with honey and apricots
Couscous with a variety of herbs
Kanafeh for dessert (casserole of shredded phyllo dough with a custard filling, baked and topped with condensed milk and seasonal berries)
Mint tea will be served throughout the class and Moroccan coffee with dessert
PASTA GRANNIES DINNER/$95/BYOB
Braised beef ravioli in a creamy browned butter veal stock with pistachios, sage and shiitake mushrooms
Panzanella salad with tricolored peppers, cucumbers, tomatoes, olives and warm croutons
Shrimp scampi with homemade fettuccine
Potato gnocchi with a Bolognese sauce (red sauce with meat)
A sip of limoncello and the recipe
PASTA GRANNIES DINNER/$95/BYOB
Pici (Hand rolled spaghetti)with mascarpone, spinach, lemon and hazelnuts
Green peach salad with a honey lime dressing over greens and garnished with basil and pecans
Farfalle with shrimp, fresh corn, and burst cherry tomatoes and a bit of Calabrian chilies
Cheese ravioli in a light alfredo sauce with pancetta, shiitake mushrooms, shallots and peas
A sip of limoncello and the recipe
PASTA GRANNIES DINNER/$100/BYOB
Pasta rollatini filled with ricotta & spinach and served with butter and Parmesan cheese
Caesar salad with homemade dressing and warm croutons
Fettuccine with “Sunday Sauce” (red sauce with meatballs, hot sausage and pork spare ribs) accompanied by garlic bread
Chocolate Kahlua brownie tiramisu
A sip of limoncello and the recipe
PASTA GRANNIES DINNER/$95/BYOB
Lemon mascarpone gnocchi with a butter basil sauce garnished with pistachios
Cheese agnolotti (type of ravioli) with an artichoke cream sauce
Panzanella bread salad with tricolored sweet peppers, tomatoes, fennel, olives, cucumbers and warm croutons (no lettuce)
Homemade pappardelle with Bolognese sauce (meat sauce)
A sip of limoncello and the recipes
PHYLLO CLASS/$110/limited to 6 people/4 hours class to include lunch and desserts to take home
Spanakopita (a delicious spinach filling and phyllo dough)
Baklava (walnut and almond dessert in phyllo dough and soaked with a sweet citrus syrup)
Galaktoboureko (semolina vanilla custard between many layers of phyllo dough and doused with a honey syrup)
Galatopita (phyllo pie shell with a baklava-layer on the bottom then topped with a rich custard
Spanakopita and a Greek salad for lunch plus a sampling of goodies
Please bring a few containers to take home the remaining “goodies.”
TAPAS AND SANGRIA/$95/BYOB
Puff pastry tapas rolls filled with serrano ham, fig jam and Manchego cheese
Chicken and ham croquettes with a membrillo dipping sauce (quince sauce)
Meatballs of Madrid in a red sauce with peas and crostini on the side
Grilled shrimp in Romesco sauce
Leek and goat cheese tortilla (Spanish potato and egg omelet)
Grilled zucchini in a salsa verde sauce
A glass of white wine sangria with mango, strawberries, oranges and mint will be served
THAI DINNER/$95/BYOB
Bang bang shrimp in a lettuce cup with a sriracha sauce
Lemongrass salad with Napa cabbage, green beans, coconut, cashews, mint, cilantro , scallion and a lemongrass dressing
Pad see ew (fresh rice noodles) with mushrooms and baby bok choy in a flavorful brown sauce
Pork red curry with pineapple, peas, cherry tomatoes, green beans and chilies served over jasmine rice
Lemongrass tea will be served
THAI DINNER/$90/BYOB
Mussels in a lemongrass coconut green curry broth with herbs, diced tomatoes, basil, cilantro and chilies
Three herb and chicken fresh rice paper rolls with a dipping sauce
Corn fritters with a peanut cucumber salsa
Spicy beef jantaboon with rice noodles, chilies, peanuts, sprouts and topped with cilantro
Lemongrass tea will be served
THAI DINNER/$95/BYOB
Panang curry mussels/shrimp in a coconut chili broth with tomatoes, basil and grilled crostini
Pesto salmon topped with a sweet, sour and spicy cherry sauce
Green mango salad with sprouts, nuts, chilies and basil
Pineapple fried rice with fried shallots cashews, eggs, scallions, chilies and grapes/currants
Lemongrass tea will be served
THAI DINNER/$95/BYOB
Steamed salmon packets in rice papers with a sweet and spicy sauce
Spicy sweet and sour seasonal fruit salad
Vegetarian pad Thai with rice noodles
Coconut shrimp over rice topped with a red curry sauce and mint
Lemongrass tea will be served
THAI AND VIETNAMESE FAVORITES/#95/BYOB
Grilled country style boneless pork ribs with a chili lime dipping sauce
Vietnamese beef banh mi sandwich on a baguette with Asian spicy mayo, a variety of herbs, pickled pears and carrots, cucumbers and chilies
Vietnamese sweet and sour chicken stir fry with red and green peppers, pineapple, carrots and scallions over rice
Thai sticky rice with grilled pineapple for dessert
Lemongrass tea will be served
TUSCAN DINNER/$95/BYOB
Caesar salad with homemade dressing and warm croutons
Chicken scarpariello (braised chicken, sausage, red bell peppers, cherry peppers, wine and sage) in a flavorful sauce
Homemade focaccia with provolone cheese and Kalamata olives will accompany the scarpariello
Peach Schnapps tiramisu made with angel food cake, mascarpone cream and toasted almonds
A sip of limoncello and the recipe
TUSCAN DINNER/$100/BYOB
Fried zucchini with a lemon aioli and marinara sauce
Veal chop topped with caponata (mixture of sautéed artichokes, raisins, olives, pine nuts and tomatoes in a sweet and sour sauce)
Veal chop will be served over polenta
Rum panna cotta topped with a salted caramel sauce and Italian almond cookies
A sip of limoncello and the recipe
TUSCAN DINNER/$95/BYOB
Pasta e fagiole
Herb crusted sirloin steak with a parsley, tomato and olive topping
A side of cacio e pepe (bucatini pasta with black pepper and Parmesan sauce ) will accompany the entrée
Olive oil cake for dessert with affogato (espresso and gelato drink)
A sip of limoncello and the recipe
TUSCAN DINNER/$95/BYOB
Beans and greens with sausage with a side of grilled crostini
Chicken Milanese (pounded, breaded and fried) topped with salad of radicchio, fennel, parsley and mixed greens
A side of mascarpone gnocchi with a butter basil sauce
Toffee biscotti with affogato
Affogato (vanilla gelato with a shot of espresso and Kahlua then sprinkled with pistachios)
A sip of limoncello and the recipe
TUSCAN DINNER/$100/BYOB
Bruschetta with whipped ricotta, prosciutto, honey & rosemary roasted figs, and garnished with an arugula salad with lemon zest and olive oil
Farro salad with a variety of herbs, tomatoes, capers, olives and zucchini ribbons
Veal marsala with oyster mushrooms
Veal marsala served over polenta
Kahlua brownie tiramisu with a mascarpone cream and dusted with cocoa powder
A sip of limoncello and the recipe
TUSCAN DINNER/$90/BYOB
Bruschetta topped with goat cheese, roasted cherry tomatoes, capers, basil and a balsamic drizzle
Grilled Caesar salad with homemade dressing and warm croutons
Tilapia with rosy piccata sauce (tomato, lemon, butter caper sauce) over homemade fettuccine
Chocolate hazelnut tart for dessert with gelato
A sip of limoncello and the recipe
VIETNAMESE DINNER/$90/BYOB
Chicken pho with rice noodles, a variety of herbs, sprouts and chilies in a delicious broth
Shrimp rice paper rolls with noodles, lettuce and a peanut sauce
Pork noodle bowls with rice noodles, Napa cabbage, cucumbers, herbs, sprouts, carrots and served with Sriracha and nuoc cham
Coconut flan with caramel and cold Vietnamese coffee will be served with dessert
VIETNAMESE FAVORITES/$95/BYOB
Cha goi (fried spring rolls )with nuoc cham dipping sauce
Chicken ramen noodle salad with a peanut sauce dressing
Banh mi pork sandwiches with Asian mayo. cucumbers, a variety of herbs, pickled pears & carrots and chilies
Sweet gingered rice garnished with peanuts, coconut and mango
Cold Vietnamese coffee will be served with dessert