21, Jun, 2024
Menus for Private Parties/Corporate Events of 6-10 People

Menus for Private Parties/Corporate Events of 6-10 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 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!



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!!! 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 the fall…but get on the list now!!

If you are interested please call 412-362-0679 to reserve your spot.  We plan on 16 people and there are 11 spots available, at this time.

It is best to view the following link on your computer!

Culinary Trip to Italy for 2025



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.


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



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


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
Lemon mousse topped with seasonal berries and served lemon and pistachio bars
A sip of limoncello and the recipe



Caprese salad with  mozzarella, tomatoes, peaches and blackberries topped with a blackberry balsamic drizzle
Grilled sirloin steak  topped with  and olive, herb and tomato salad
Homemade focaccia with Asiago cheese and caramelized onions
Rum panna cotta topped with a caramel sauce and a hazelnut brittle
A sip of limoncello and the recipe



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 honey roasted figs and prosciutto
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 then sliced into individual servings
Cacio e pepe  (bucatini pasta in a Pecorino and black pepper sauce)
Individual  hazelnut crusted lemon tarts dusted with powdered sugar
Sip of limoncello and the recipe



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


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



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
Strawberries Arnaud (strawberries over vanilla ice cream topped with a ruby port and red burgundy sauce and whipped cream)


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
Honey hoisin ribs
Fried Shanghai pork spring rolls with a spicy sauce
Plum tea will be served



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, red and green peppers
General Tso’s shrimp in a spicy sauce with peanuts and broccoli
Steamed rice will accompany the two entrees
Plum tea will be served



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



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


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


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



Bruschetta topped with mascarpone cheese, 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 chocolate cake with whipped cream for dessert



DATE NIGHT DINING/$110/ BYOB (6-8 people only)
Burrata with grilled grapes and crostini
Farro salad with arugula, artichokes, pistachios, pomegranates 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
Homemade coconut cream tarts with a shortbread crust and a mound of meringue



Summer corn chowder topped with shrimp and grilled baguette slices
Grilled romaine halves topped with homemade croutons, olives, bacon and tomatoes and a homemade buttermilk ranch dressing
Reverse seared  pork tenderloins then browned in a cast iron skillet
Tenderloin accompanied by farotto (mixture of risotto and farro )
Pecan crusted chocolate ganache tart topped with raspberries and chocolate curls



Steamed mussels in white wine with herbs, tomatoes and French style garlic bread
Butter and herb basted Berkshire bone-in 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
Cherries jubilee over French vanilla ice cream


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 souffle sprinkled with almonds and dusted with powdered sugar


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



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)


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.



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)



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 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



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
Homemade fettuccine with alfredo sauce
Potato gnocchi with a Bolognese sauce (red sauce with meat)
A sip of limoncello and the recipe



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 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
A sip of limoncello and the recipe



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)
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.”



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


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


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
Pork Pad Kee Mao (drunken rice noodles ) with a flavorful spicy sauce with broccoli, red peppers, scallions, chilies and sprouts
Lemongrass tea will be served



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


Steamed salmon packets in rice papers with a sweet and spicy sauce
Spicy sweet and sour seasonal fruit salad
Grilled country style boneless pork ribs with a chili lime dipping sauce
Coconut shrimp over rice topped with a red curry sauce and mint



Shrimp pad Thai with rice noodles, eggs, sprouts, scallions in a wonderful sauce
Thai fried pork spring rolls with a sweet and spicy cherry 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
Lemongrass tea will be served




Bruschetta topped with goat cheese, roasted cherry tomatoes, capers, basil and a balsamic drizzle
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 ice cream
A sip of limoncello and the recipe



Panzanella salad with a variety of rainbow sweet peppers, cucumber, olives, tomatoes, and warm homemade croutons
Braciole (stuffed whole flank steak with cheese and herbs) braised in a red sauce then sliced into individual pieces
Homemade focaccia with provolone cheese, red peppers and olives
Ricotta orange cake with strawberries
A sip of limoncello and the recipe



Passatelli soup (chicken soup with tiny dumplings)
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



Pasta e fagioli
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
Raspberry tiramisu for dessert with affogato (coffee and gelato drink)
A sip of limoncello and the recipe



TUSCAN DINNER/$100/BYOB…4 hour class
Beans and greens with a side of grilled crostini
Chicken Milanese  (pounded, breaded and fried) topped with Caesar salad
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



Bruschetta with  pesto, whipped ricotta, roasted red peppers and a balsamic drizzle
Panzanella salad with tricolored sweet peppers, fennel, cherry tomatoes, olives and warm homemade croutons
Chicken  topped with  roasted burst tomatoes and mozzarella
Homemade focaccia will accompany the entrée
Kahlua brownie tiramisu
A sip of limoncello and the recipe



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



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