27, Nov, 2022
Menus for Private Parties/Corporate Events of 4- 8 People

Menus for Private Parties/Corporate Events of 4- 8 People

Most  hands-on classes/dinners are 3  hours long with a few 4-hour classes.  All safety and sanitation measures are in place. 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. Masks required if you are not vaccinated. 

The private party scenario has become extremely popular in these uncertain times and will always be available.  The month of December and January will be reserved for private parties and corporate functions.  PLEASE register as early as possible, if you want December. as we could not accommodate everyone last year and had to move them into January.

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!



Dorothy  412-362-0679  chopwoktalk@msn.com



Special Celebration Dinners/Cooking Classes:  Date Night Dining, Feast of the Seven Fishes, Christmas Dinner, Valentine Dinner, and Chinese New Year!

Check the celebration menus and please understand that you may book these dinners/cooking classes at anytime from November-February.


1.  AMALFI COAST DINNER/$90.00/pescatarian
Fried calamari with lemon aioli
Cod with a grapefruit sage sauce and a side of lemon risotto
Winter citrus salad with mixed greens, citrus, fennel and sugared hazelnuts
Homemade cannoli with a whipped ricotta filling, dipped in pistachios, sprinkled with powder sugar and drizzle with chocolate
Sip of limoncello


Bruschetta smeared with goat cheese and topped with eggplant caponata
Winter citrus salad of a variety of oranges and a walnuts-parsley vinaigrette
Chicken piccata (lemon-caper-butter sauce) with a side of risotto
Panna cotta (custard) with salted caramel sauce and a sprinkling of hazelnuts
Sip of limoncello and the recipe



Bruschetta with pesto, roasted red peppers, whipped ricotta and a balsanic drizzle
Panzanella salad with seasonal vegetables
Southern Italian beef braciole stuffed with basil, mozzarella, peppers, pine nuts and braised in a sauce and served with cheesy polenta
Delicious almond cookies served with affogato (espresso and ice cream)
Sip of limoncello and the recipe


Ciabatta open faced sandwich with chicken, avocados, arugula, roasted red peppers, green chimichurri sauce and topped with a fried egg (optional)
Grilled sirloin steak and sausages topped with a red chimichurri
Potatoes (baked, smashed then fried) and tossed with a lemon-Dijon dressing
Individual bread pudding topped with a dulce de leche sauce



Coconut shrimp with an apricot dipping sauce
Beef pad see ew with baby bok choy, sprouts, eggs and Fresno chilies
Pork banh mi sandwich with Asian dressing, herbs, chilies, cucumbers and pickled pear and carrot slaw
Green curry chicken with bamboo shoots,  Thai eggplant, green peas, zucchini and red peppers over Jasmine rice


Sizzling rice tomato soup with a variety of Asian vegetables
Pork pot stickers in a bowl of spicy sauce topped with scallions
Beef Chow Fun with rice noodles, chilies, sprouts, baby bok choy and scallions
General Tso’s shrimp in a spicy sauce, steamed broccoli and white rice
Plum tea will be served


2.  CHINESE DINNER/$90.00/BYOB/Pescatarian
Egg drop soup
Crab rangoons with a fig ginger sauce
Shrimp stir fry with mushrooms, snap peas, red peppers in a very flavorful sauce
Batter fried pineapple fish with topped with  almonds and surrounded with steamed broccoli and fried rice
Plum tea will be served



(JAN. 22-FEB 6…YEAR OF THE RABBIT! …  but you can book this class whenever you want)…4 hour class
Hot and sour soup with pork, mushrooms, tofu and bamboo shoots
Steamed chicken dumplings with lime cilantro sauce
Cold noodles with egg flowers, sprouts, scallions and a spicy peanut sauce
Honey Hoisin ribs
Volcano pork (flambeed)with sugar snap peas, red peppers , pineapple and steamed rice
Plum tea will be served


1.  CHRISTMAS DINNER/$100.00/BYOB/groups of 8 only/ 4 hour class
Grilled whole brie with grilled grapes drizzled with balsamic syrup and crostini
Rack of lamb with a pesto-panko topping and roasted plums
Arugula salad with pears and topped with a fried prosciutto packet stuffed with goat cheese
Butternut squash bread pudding and Brussel sprouts with an apple cherry vinaigrette
Individual Italian trifles with pound cake, pastry cream, seasonal berries, Marsala syrup and whipped cream



French onion soup with gruyere cheese croutons
Pork Wellington (puff pastry stuffed with prosciutto and pork tenderloin) topped with an apple brandy butter sauce
Cranberry-cherry compote
Butter roasted rainbow carrots with a hazelnut crumble and goat cheese
Flaming Cherries jubilee over French vanilla ice cream



Fried calamari with fried jalapeno slices and a lemon aioli dipping sauce
Chicken Milanese (pounded, breaded & fried) topped with a salad of fennel, radicchio, parsley and a lemon vinaigrette
Homemade focaccia with Calabrian chili oil for dipping and whipped ricotta spread with sea salt and herbs
Chocolate hazelnut tart with gelato



2.  DATE NIGHT DINING/$90.00/BYOB/pescatarian
Egg drop soup
Kung Pao calamari with a spicy sauce topped with pickled Fresno chilies and peanuts
Crab puffs with a fig ginger sauce
Sesame crusted Ahi tuna over a peanut noodle salad with multicolored sweet peppers, scallions, carrots and sprouts
Plum tea will be served


Butternut squash soup with a rum cream
Brined  porterhouse pork chops (reverse sear method) with a cherry-Port sauce
Multi colored cauliflower in a goat cheese sauce plus Parmesan asparagus
Individual cheesecakes with blueberry compote



1.  FRENCH DINNER/$100.00/BYOB/ 4 hour class
Salad of mixed greens topped with a wedge of warm Brie, sliced apples, chopped pistachios, grilled baguette slices and drizzled with a balsamic glaze
Strip steaks au poivre (reverse sear method) in a brandy cream sauce
French onion soup potatoes gratin and French green beans
Crepe Suzettes, flambeed and served with ice cream


Butternut squash soup with a rum cream garnish
Pork tenderloin with caramelized pears in a brandy cream sauce
Duchess potatoes (piped) and bruleed with a side of sweet and salty sugar snap peas
Lemon crème brulee garnished with seasonal berries & powdered sugar


Mussels Normandy style (bacon, apples and mushrooms, cream and apple brandy) and charred baguette slices
Grilled lamb chops with charred oranges and rosemary
Gratin Dauphinoise (potatoes cooked in cream and smothered with gruyere cheese and French style green beans
Lemon soufflé for dessert


Homemade Bavarian pretzels with a sweet mustard sauce
Weiner (veal) schnitzel a la Holstein in a caper sauce and topped with a fried egg (optional)
Warm German potato salad and homemade applesauce
Individual Black Forest brownie sundae, topped with a Kirsch cherry sauce and whipped cream



GREEK PASTRY CLASS WITH LUNCH/ $100.00/BYOB/ limited to 6 people….bring 2 containers to take home your goodies!!
Baklava with walnuts and an orange syrup
Galaktoboureko (custard rolled in phyllo dough)
Galatopia (pie with a baklava crust topped with custard )
Kataifi (rolled shredded phyllo dough filled with almonds and drenched in a honey lemon syrup
Spanakopita and salad will be served for lunch as well as a sampling of the goodies



Spanakopita appetizers with a lemon sauce
Pastisio with beef (Greek lasagna)
Greek  panzanella salad with tomatoes, peppers, warm croutons and feta cheese
Baklava for dessert



Hungarian mushroom soup
Chicken Paprikash with homemade dumplings
Cucumbers in sour cream
Cherry strudel with ice cream


B’stilla cigar appetizers (sweet chicken and nut filling)  rolled in phyllo dough and sprinkled with powder sugar and cinnamon
Romaine salad with oranges and dates
T’faya chicken  with couscous in s sweet onion, apricot and raisin sauce
Mint tea
Moroccan coconut cookies with Moroccan coffee for dessert


1.  PASTA CLASS/ $85.00/BYOB/vegetarian/
Raviolo (large ravioli with ricotta filling and egg yolk) in a brown butter sage sauce
Panzanella salad with homemade croutons and a variety of seasonal vegetables
Fettuccini Alfredo with shrimp, capers and chives
Farfalle (hand made bow ties)with figs, rosemary and pancetta sauce
A sip of limoncello and the recipe


2.  PASTA CLASS/$85.00/BYOB/pescatarian
Potato gnocchi with a butter-bacon & onion sauce
Caesar salad with homemade dressing and warm croutons
Ricotta ravioli in a basil pesto sauce
Fettuccine with mushrooms, hazelnuts, corn, and chives in a butter sauce
A sip of limoncello and the recipe


3.  PASTA CLASS/ $85.00/BYOB
Cavatelli with a mushroom cream sauce
Cheese ravioli with pistachios drenched in a creamy Meyer lemon sauce
Antipasti salad with a variety or meats, cheese, tomatoes, beans, sugared walnuts and a balsamic drizzle
Alla Famiglia’s Bolognese sauce over homemade pappardelle
A sip of limoncello and the recipe


PIZZA AND LIMONCELLO CLASS/$100.00/BYOB and participants must bring 2 1/2 cups of “cheap” VODKA in a glass container.  We will start the limoncello and you will finish it at home…4 hour class/ limited to 6 people
Prosciutto  and provolone pinwheels  topped with a pistachio pesto
Antipasti salad with a variety of meat, cheese, beans, tomatoes, caramelized walnuts and a balsamic drizzle
Meat lovers pizza with red sauce and mozzarella
Goat cheese pizza with dollops of fig jam, apples , prosciutto and and arugula topping
Ricotta pizza with a variety of mushrooms, hazelnuts, corn , cherry tomatoes and chiffonade of basil
A sip of limoncello


POLISH FAVORITES/$90.00/BYOB  (6 people max)
Porcini mushroom soup
Perogies with cheese, onions, potatoes and sauerkraut
Stuffed cabbage with red sauce over mashed potatoes
Poppy seed noodle dessert with candied orange peel, raisins and nuts


SEVEN FISHES/ $100.00/ BYOB/pescatarian/ 4 hour class
Appetizer of seared scallops with pomegranates, Meyer lemons, Persian cucumbers and serrano slices
Seafood risotto with calamari, mussels, shrimp and crabmeat
Caesar salad with homemade dressing, warm croutons  and anchovies
Grilled swordfish over plain and spinach pasta topped with an agrodolce sauce of lemons, shallots and pistachios
Warm zabaglione (egg custard)and seasonal berries
Sip of limoncello and the recipe


Fried green tomatoes with bacon jam and pimento cheese
“Cornbread stuffing waffle” topped with sliced turkey, buttermilk mashed potatoes, gravy and cranberry compote
Homemade pecan pie for dessert with ice cream


1.  THAI DINNER/$90.00/BYOB/pescatarian
Tom yum shrimp soup
Green mango salad with sprouts, chilies, peanuts and an Asian dressing
Salmon topped with pesto and a spicy Thai cherry sauce plus shrimp and pineapple fried rice
Coconut flan with Thai banana sauce


Spicy chicken and mushroom coconut soup
Corn fritters with a peanut-cucumber sauce
Pork  fried spring rolls with a spicy apricot sauce
Pad Thai with shrimp, sprouts, eggs. and pickled chilies


3.  THAI DINNER/&95.00/BYOB/Pescatarian & GF
Mussels in a lemongrass coconut both with charred baguette slices
Green mango salad
Steamed pesto salmon packets in rice paper topped with a spicy berry sauce
Coconut shrimp in a red curry sauce over jasmine rice and sprinkled with mint



Pho with rice noodles, beef, a variety of herbs, sprouts and chilies
Pork banh mi sandwich with Asian mayo, pickled pears and carrots, cucumbers and herbs
Red curry chicken with butternut squash, peas, chilies and pineapple over Jasmine rice
Sticky rice with mangoes


Wedding soup
Caesar salad with homemade dressing and warm croutons
Veal  cannelloni made with crepes and topped with a red and white sauce
Olive oil cake with a mixed berry red wine topping
A sip of limoncello and the recipe


2.  TUSCAN DINNER/$95.00/BYOB/pescatarian
Appetizer of butternut squash ravioli in a brown butter sauce topped with fried sage leaves
Mixed greens and herb salad with artichokes, olives and Parmesan crisps
Fregola (ancient grain) with clams, mussels, cherry tomatoes, Marsala wine, and parsley  an homemade focaccia
Almond cookies and affogato (hot coffee over ice cream)
A sip of limoncello and the recipe


Beans and greens
Antipasto salad with a variety of meat, cheese, beans, tomatoes, caramelized walnuts and topped with a balsamic drizzle
Veal scaloppini with a variety of mushrooms in a Marsala wine sauce over cheesy polenta
Cantucci (almond hazelnut biscotti) with an affogato
A sip of limoncello and the recipe


VALENTINE DINNER/$100.00/BYOB/4 hour class
Roasted red pepper soup with Sambuca
Beef Wellington with mushroom pate wrapped in puff pastry with sauce Bordelaise
Green beans with a lemon panko dressing
Celery root, potato and pear gratin
Individual baked Alaska plated with a red raspberry coulis


Pho with chicken, rice noodles, sprouts, a variety of herbs and chilies
Meatball lettuce wraps topped with peanut sauce, cucumbers, pineapple and mint
Lemongrass beef banh mi sandwich with spicy Asian mayo, pickled carrots, a variety of herbs, cucumbers, and chilies
Fried Nutella stuffed banana spring roll flambeed with rum and served with ice cream


Beef pho with rice noodles, sprouts a variety of herbs, and chilies
Chicken, pineapple and cashew stir fry over rice and topped with nuoc cham
Pork banh mi sandwich with a variety of herbs, pickled pears & carrots, sliced cucumbers, Asian mayo and chili peppers
Vanilla ice cream sundae with homemade peanut brittle, Vietnamese coffee syrup and topped with whipped cream