21, Sep, 2023
Menus for Private Parties/Corporate Events of 6-12 People

Menus for Private Parties/Corporate Events of 6-12 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. 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!




Price is per person and does not include my assistant’s gratuity.


Tomato “bomb” appetizer (Compari tomato stuffed with cheese, encased in rice, rolled in panko and drizzled with a blackberry balsamic
Bruschetta smothered with ricotta cheese and topped with figs cooked in a honey-lemon-orange sauce and sprinkled with rosemary
Grilled cod loins  topped with cherry tomatoes and basil salsa over cavatelli in a lemon basil pistachio pesto sauce
Salted caramel affogato (coffee with ice cream) and delicious almond cookies
A sip of limoncello and the recipe


Citrus segments over arugula topped with fennel, candied hazelnuts and a balsamic dressing
Breaded chicken cutlets covered with a decadent  fresh cherry tomato vodka cream sauce over homemade fettuccine
Vanilla panna cotta topped with mixed berries in a red wine and black pepper sauce
A sip of limoncello and the recipe



Grilled pear half over an arugula and prosciutto salad  topped with burrata and a balsamic drizzle
Sea bass drenched in a grapefruit butter sauce with ruby grapefruit segments
Sea bass served with spinach risotto
Homemade lemon and hazelnut tart for dessert
A sip of limoncello and the recipe


Bruschetta with  pesto, creamy ricotta, roasted red peppers and topped with balsamic syrup
Almond caper beurre blanc chicken cutlet(white butter sauce) garnished with lemon slices
Creamy risi e bisi (risotto with peas)pancetta and fennel
Almond torte with gelato and seasonal berries
A sip of limoncello and the recipe


Arancini tomato “bombs” (hollowed out cocktail tomatoes stuffed with cheese, encased in cooked rice and rolled in panko, fried and served with a balsamic sauce
Salad of arugula, tomatoes, oranges, fennel and olives
Braciole (sirloin steak rolls stuffed with cheese, roasted red peppers, basil and pine nuts then  braised in a flavorful sauce and served over polenta
Raspberry tiramisu
Sip of limoncello and the recipe


Fried green tomatoes with bacon jam and  pimento cheese
Shrimp and grits  hush puppies
Andouille sausage, chicken and shrimp jambalaya with rice
Fried beignets stuffed with banana slices and nutella then dusted with powdered sugar
Wonton soup made with homemade wontons
Honey hoisin BBQ ribs
Scallion pancakes with a spicy sauce
Ground beef ramen noodle bowl with a soy hoisin sauce, baby corn, water chestnuts, scallions, snap peas and topped with sesame seeds, chopped peanuts and red chile flakes and cilantro
Plum tea will be served


Hot and sour soup
Rice paper spring rolls filled with buckwheat noodles, a variety of vegetables and served with a lime cilantro sauce
General Tso shrimp with white rice and broccoli
Kung Pao pork with red and green sweet peppers, water chestnuts and baby corn in a flavorful and spicy brown sauce
Plum tea will be served



Egg drop soup
Pork potstickers with a spicy dipping sauce
Orange sesame chicken served over a bed of lettuce and  garnished with crispy rice sticks
Shrimp fried rice with pineapple, onions, water chestnuts, golden raisins, scallions, peanuts, chilies and sprouts
Deep fried banana-mango dessert rolls with ice cream
Plum tea will be served


Tomato and shrimp sizzling rice soup
Shrimp swallows with a cherry lemon sauce
Mu shu pork and vegetables wrapped in a pancake spread with hoisin sauce
Steamed chicken dumplings with a lime cilantro sauce
Crab rangoons with a blackberry sauce
Plum tea will be served


CHRISTMAS DINNER/$100/BYOB  (4 hour class) for groups of 6-8 people only
Roasted red pepper soup with a dollop of Sambuca cream
Christmas salad with a variety of lettuces, citrus segments, pomegranates,  toasted pecans, pomegranate dressing and beets and blue cheese (both optional)
Standing rib roast
Onion bread pudding and creamed spinach
Flaming baked Alaska for dessert (pound cake topped with ice cream, torched meringue and flambéed with rum)


Creamy butternut squash soup garnished with rum cream
Spinach and arugula salad with pears, prosciutto, and walnuts
Pork Wellington (puff pastry packets stuffed with prosciutto and pork tenderloin)  served with an apple brandy butter sauce
Rainbow carrots in an agrodolce sauce with orange zest, parsley, golden raisins and pistachios
Pineapple upside down carrot cake topped with a rum pecan sauce


Egg drop soup
Crab rangoons  dipped in a fig ginger sauce
Sesame crusted tuna over a warm peanut noodle salad
Peanut noodle salad consists of  wheat noodles, rainbow bell peppers, scallions, carrots and sprouts with a peanut sauce
Banana wontons in a rum coconut cream sauce for dessert


Eggplant rollatini stuffed with a ricotta filling smothered in a red sauce and bubbly mozzarella cheese
Beef Milanese (pounded, breaded and fried) topped with a salad of radicchio, arugula, fennel, parsley and a lemon vinaigrette
Homemade grilled focaccia spread with whipped ricotta,  sea salt and fresh herbs
Butter pecan ice cream tart withy a warm caramel sauce
A sip of limoncello and the recipe


Tomato cobbler with Parmesan biscuit topping and side salad of mixed greens
Porterhouse pork chops (reverse seared method) then browned in a skillet with butter and herbs
Acorn squash and cranberry saute
Fall corn pudding casserole with white cheddar and thyme
Homemade apple dumplings drenched in a cider sauce and topped with ice cream



5.  DATE NIGHT DINING/$100/…..ITALIAN (4 hour class)
Italian wedding soup
Caesar salad from scratch with warm croutons
Pork osso bucco braised in a red sauce
Entree will be served over cheesy polenta
Homemade seasonal fruit crostata (freeform pie/tart with ice cream)
A sip of limoncello and the recipe


This year’s Culinary training takes place in France and we return in early October some of the following menu selections will be “tweaked” and new selections will be added to the French dinners and the French baking class.

Salad of mixed greens, a wedge of warm brie. sliced apples, pistachios,  and a dressing of honey and a balsamic drizzle plus grilled baguette slices
Provencal beef stew with carrots, onions and porcini mushrooms braised in a red wine sauce
The stew will be served over homemade pappardelle and garnished with gruyere cheese and parsley
Lemon souffle topped with almonds for dessert



Mussels Normandy style (cooked in a brandy cream sauce with apples, mushrooms and bacon) and accompanied by charred baguette slices
Grilled lamb chops marinated in a paste of garlic, rosemary and orange zest then served with charred orange halves and smoldering rosemary branches
Lamb chops will have a side salad of mixed greens, herbs, citrus segments with a balsamic drizzle
Crepe Suzettes flambeed and served over ice cream



French onion soup with gruyere croutons
Pork tenderloin medallions and sauteed pears in a pear brandy sauce
Duchess potatoes piped in a mound and a side of asparagus
Apple tarte tatin (French apple pie)




FRENCH PASTRY CLASS WITH LUNCH/$100.00/ BYOB/ limited to 6 people….a 4 hour class
Napoleons made with  double layer of **puff pastry filled with pastry cream and seasonal berries then topped with whipped cream and a dusting of powdered sugar
Cream puffs and chocolate eclairs made with pate au choux dough
Normandy pear tart
Chocolate raspberry torte
Lunch will be a creamy fresh tomato soup with covered with a puff pastry dome and Croque Madame sandwich (ham and gruyere cheese covered in béchamel sauce and topped with a fried egg…optional) And a sampling of goodies for dessert
Please bring a few containers to take home your goodies
**Puff Pastry is store bought due to the fact that it is a two day process.  All other doughs are made from scratch



Potato pancakes with sour cream and homemade applesauce
Weiner schnitzel (veal) a la Holstein in a caper sauce topped with a fried egg (optional)
Warm German potato salad and braised red cabbage
Black Forest brownie sundae topped with kirsch cherry sauce and whipped cream


German beer soup with rye croutons and Munster cheese
Wilted lettuce salad with a hot bacon dressing
Pork roast with knodels (potato stuffing balls with au jus)
Braised red cabbage
Bee sting cake ( creamy vanilla center and a crunchy butter honey almond topping) for dessert




Appetizer of honey-thyme feta cheese dredged in Panko, fried and served with roasted cherry tomatoes. Kalamata olives & grilled crostini
Spanakopita appetizer with a lemon dipping sauce
Mixed greens topped with baked feta and walnuts
Casserole of baked chicken with orzo in a spicy cinnamon tomato sauce
Loukoumades (honey balls for dessert)



HOLIDAY BAKING CLASS and LUNCH/$100.../4 hour class..limited to 6 people
Pumpkin log roll filled with a cream cheese filling
Mini nut rolls (cold yeast dough)
Cherry & almond stollen (yeast dough)
Gigantic  Yukon gold cinnamon rolls (potato yeast dough)
PA. Dutch dinner rolls (yeast dough)
Lunch will be butternut squash soup with a dollop of rum cream and grilled cheese sandwich with Brie, turkey, apples and a balsamic drizzle
Bring a few containers to take home goodies



Hungarian mushroom soup
Chicken paprikash over homemade dumplings
Cucumbers in sour cream
Cherry strudel made with phyllo dough and served warm with vanilla ice cream


Indian spiced creamy tomato soup
Lamb meatballs in a cashew-almond gravy
Beef biryani (meat, vegetables and rice  casserole)
Mango chutney and cucumber riata
Apple Halwa for dessert



Pork and Kimchi dumplings with dipping sauce
Fried beef spring rolls with dipping sauce
Scallion and kimchi pancakes spread with a spicy fruit sauce
Bibimbap (rice, chicken and vegetables in a bowl topped with a gochujang sauce and fried egg)



Mexican  chicken tortilla soup garnished with tomatoes, roasted corn, avocado, and tortilla chips
Queso fundido (with chorizo) and  tortilla chips
Puffy shrimp tacos with pineapple salsa and guacamole
Flank steak with chilaquiles
Churros with dulce de leche hot chocolate




Beef shish kabobs, grilled and served in a pita  pocket and garnished with a fresh tomato salsa
Chicken tagine with pears and cinnamon
Couscous with  preserved lemon, olives and herbs
Kanafeh   (phyllo dessert filled with pastry cream) topped with almonds and garnished with seasonal berries
Mint tea and Moroccan coffee



B’stilla (sweet cinnamon and chicken tart) encased in phyllo dough
Green olive and ruby grapefruit salad
Fresanjan  (Chicken in a pomegranate walnut sauce) served with lemon couscous with pine nuts
Moroccan style coconut cookies
Mint tea and Moroccan coffee will be served


Potato pancake appetizer with homemade applesauce and sour cream
Holstein style wienerschnitzel (veal) pounded, breaded and fried and smothered with a lemon-caper butter sauce and topped with a fried egg (optional)
Homemade spaetzle and braised red cabbage will accompany the schnitzel
Homemade apple strudel topped with ice cream




1.  PASTA GRANNIES/$85/BYOB …..limited to 8 participants
Ricotta cavatelli in a Marsala mushroom sauce
Caesar salad with warm croutons
Pappardelle in A la Famiglia’s bolognese sauce (meat sauce)
Potato gnocchi in a basil pesto sauce


2.  PASTA GRANNIES ($85/BYOB)…..limited to 8 participants
Pici (hand rolled spaghetti) with pancetta, figs and rosemary
Panzanella salad with rainbow colored sweet peppers, tomatoes, fennel, cucumber, olives , capers and warm croutons in a vinaigrette
Cheese ravioli in a brown butter sage sauce
Fettuccine in vodka sauce with  homemade meatballs


3.  PASTA GRANNIES/$90/BYOB…..limited to 8 participants
Homemade farfalle (bow ties) in a lemon cream sauce topped with lemon slices and pistachios
Ricotta manicotti made with crepes smothered in a tomato butter sauce and topped with a béchamel (white sauce)
Salad of mixed greens, roasted red peppers, tomatoes, raisins,  pancetta and candied walnuts in a vinaigrette with blue cheese crumbles (optional) plus a balsamic drizzle
Fettuccine Alfredo with shrimp


4.  PASTA GRANNIES/$95/BYOB…..limited to 8 participants
Raviolo (xtra large ravioli stuffed with ricotta and a whole egg yolk) served in a brown butter  sage sauce
Lasagna with ground beef, ricotta cheese and pepperoni in a tomato sauce
Antipasti salad  with a variety of meat, cheese, tomatoes, beans and sugared walnuts
Fettuccine  in  a basil pesto sauce with shrimp and cherry tomatoes



POLISH FAVORITES/$100/BYOB ...This is a 4 hour class with maximum of 6 people
Porcini mushroom soup
Homemade perogies filled with cheese, onions, potatoes and sauerkraut
Stuffed cabbage with red sauce
Haluski (cabbage and noodles)
Please bring a few small containers to take home some goodies



SEVEN FISHES/$100/BYOB/4 hour class
Fried calamari, lemons and jalapeno slices served with a lemon aioli
Caesar salad with homemade dressing and warm croutons
Cioppino with shrimp, scallops, mussels, clams, and cod in a mild Calabrian chili red sauce
Homemade focaccia  topped with rosemary and sea salt and served with a spicy ricotta-mascarpone dip
Raspberry and chocolate tiramisu tart dolloped with whipped cream
A sip of limoncello and the recipe




Fried green tomatoes topped with bacon jam and pimento cheese
Cornbread stuffin’ waffle topped with roasted turkey breast (cooked during class), mashed potatoes, gravy and a cranberry compote
Homemade pecan bourbon pie with ice cream



Tom Kha Gai soup (chicken, mushrooms and coconut milk)
Thai grapefruit salad with shrimp, coconut, cucumber, chilies, scallions and herbs
Pork fried spring rolls with a spicy cherry sauce
Red curry chicken with root vegetables (butternut squash, yams and carrots) served over jasmine rice
Lemongrass tea will be served


Bang Bang shrimp in a lettuce cup
Pork sates over an Asian pear salad
Steamed beef dumplings with a sweet chili sauce
Spicy red curry ramen bowls (chicken, mushrooms, chilies, ginger,ramen noodles, baby bok choy, peanuts, basil and lime wedges)
Lemongrass tea will be served


Laksa chicken soup  with a homemade spice paste and rice noodles then topped with crispy sprouts, basil and Sriracha
Lemongrass salad with nuts, Napa cabbage, fried coconut, green beans, chilies and a lemongrass dressing
Chiang Mai sweet corn fritters with a cucumber-shallot and peanut relish
Red curry pork with bok choy, chilies, green beans, onions and herbs
Lemongrass tea will be served



Green curry and lemongrass mussels or 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



Tom yum soup with shrimp
Beef sates with peanut sauce
Larb salad with ground chicken and green beans served with Bibb lettuce leaves and topped with cucumbers and pineapple
Green curry with pork, Thai eggplants, chilies, peas, bok choy, red peppers and bamboo shoots over jasmine rice



Pho with chicken, rice noodles, chilies and a variety of herbs
Thai fried spring rolls with a spicy sauce
Bahn mi lemongrass beef sandwich  with Asian mayo, pickled carrots and pears, cucumbers, and a variety of herbs
Green curry with cod, roasted peanuts and fruit over jasmine rice


Escarole, cannellini beans and sausage soup
Grilled veal chop caponata (mixture of artichokes, olives, tomatoes, pine nuts, raisins and celery in a sweet and sour sauce)
Veal chop served with sea salt and rosemary focaccia (homemade) and a spicy ricotta mascarpone dip
Olive oil cake and gelato for dessert
A sip of limoncello and the recipe



Piada (street sandwich) grilled homemade dough stuffed with prosciutto, basil pesto,  provolone cheese, roasted red peppers  and salami
Mixed greens, artichokes and olive salad with Parmesan crisps
Milanese chicken with a sage lemon butter sauce an a side of  homemade cheese ravioli
Vanilla zabaglione with brandied cherries
A sip of limoncello and the recipe


Beans and greens
Radicchio and pear salad  tossed with a honey basil vinaigrette and garnished  with crispy pancetta
Tuscan pot roast in a San Marzano Calabrian chili  sauce with root vegetables and a garnished of gremolata and served over homemade ricotta cavatelli
Salted caramel affogato (coffee with ice cream) and homemade cantucci (biscotti with almonds and hazelnuts) for dessert
A sip of limoncello and the recipe


Lasagna soup
Panzanella salad with homemade croutons, tri colored sweet bell peppers, cherry tomatoes, cucumber, fennel, olives and a delicious vinaigrette
Homemade cannelloni made with a meat filling rolled in homemade crepes and baked with a red , white, and basil sauce
Lemon mousse with delicious almond cookies for dessert
A sip of limoncello and the recipe


5.  TUSCAN DINNER/$100/BYOB ….for parties or 6-8 people only
Cacio e pepe pasta appetizer
Caesar salad with homemade dressing and warm croutons
Florentine steak (3 inch thick porterhouse) cooked by the reverse sear method then grilled to perfection and  garnished with grilled lemons and rosemary salt
Marinated and grilled fall vegetables and a cheesy pancetta pull-apart bread will be served with the Florentine steak
Raspberry tiramisu  for dessert
A sip of limoncello and the recipe



Fisherman’s soup (sweet and sour shrimp and pineapple soup) with tomatoes, sprouts and chilies
Green papaya salad (might have to substitute green mango) with scallions, carrots, mint, basil, sprouts and crushed peanuts
Cha goi (finger size fried pork spring rolls served with nuoc cham dipping sauce
Banh mi rice bowl (Vietnamese flavored ground beef over lemongrass-coconut rice with a cucumber herb salad topped with avocado, pickled carrots and jalapenos, sesame seeds and peanuts
Warm Vietnamese coffee will be served with condensed milk and a cinnamon stick


Beef pho (beef and rice noodle soup with herbs, chilies, sprouts and a flavorful broth
Crispy shrimp fingers with fresh herbs and rolled in a lettuce leaf and served with nuoc Cham dipping sauce
Vietnamese caramelized chicken with red and green  sweet peppers, scallions, peanuts plus a cilantro garnish served over jasmine rice
Sweet gingered rice garnished with peanuts, coconut and mango
Warm Vietnamese coffee will be served