With 16 years of bar experience & a knack for the pleasantly strange, bar expert Whitney leads you through step-by-step cocktail crafting, empowering you to choose your own adventure. She'll provide essential knowledge (as well as a variety of spirits, syrups, juices, and garnishes) and demonstrate foundational techniques upon which to build. Novices and experts welcome. Look forward to enjoying two cocktails with paired snacks! 
$80 per person
+ 8.25% sales tax

Make buttery, layered, flaky biscuits topped with comforting sausage gravy to achieve southern biscuit heaven. Southern-style fried potatoes, pimento cheese grits, and a crisp, light fruit salad will complete your buffet.
$95 per person plus 8.25% sales tax

BYOB: Sparkling wine encouraged

Inspired by the southern dish, Shrimp & Grits, we've created a new classic, Shrimp Scampi & Risotto! Learn the secrets of the classic northern Italian dish, risotto: rice in its own sauce. With butter, shrimp stock, white wine, and parmigiano reggiano, you will feel right at home with your first bite. In this hands-on tutorial, we'll learn classic Caesar salad dressing, shrimp scampi, and more! Save room for dessert--Tiramisu! BYOB.
$95 per person
+ 8.25% sales tax

Irrasshaimase! This journey into Vegan Ramen will allow us to explore Japanese culture from an enthusiastic outsider vantage point: from-scratch ramen noodles, soup with ponzu, garnished with mushrooms, negi, and fried tofu. We'll enjoy sunomono and green beans gomaae, and finish it all off with a vegan version of the world famous taiyaki. BYOB!
$95 per person
+ 8.25% sales tax

Learn to roast a whole chicken with lemon, garlic, fresh thyme. We'll make a delicious roasted beet salad with pistachios, goat cheese, and orange, a familiar but elegant green bean dish, mashed potatoes and gravy, and finally a hot and bubbly apple crisp for dessert. BYOB!
$95 per person
+ 8.25% sales tax

Wrap, pleat, seal, repeat! Pork and cabbage dumplings couldn’t be easier, so let’s get a drink in one hand! Our class pairs the most delicious asian-inspired appetizers—Japanese gyoza and Vietnamese fresh spring rolls—with a cocktail double header, featuring your favorite spirits.
$135 per person
+ 8.25% sales tax

"The time has come!" the chef instructor said, "to talk of other things--of ramen, of pizza, of pasta, of tacos, the fun that cooking brings!" Your kids will learn a new menu each day of the five-day camp. We'll start with tacos, making fresh tortillas and fillings, then follow up with quick breads, i.e., biscuits and muffins, then touch on yeasted doughs with pizza and calzones, then make low-hydration eggless noodles in the form of ramen, and finish up with a spaghetti party!
$500

With hundreds of variations, tacos offer the perfect opportunity to veganize an internationally beloved food. Pay homage to tacos al pastor, make a perfect pot of black beans, craft both corn & flour tortillas from scratch, and put together two of the best green sauces in existence: salsa verde and guacamole. BYOB!
$95 + 8.25% sales tax

Learn how to spatchcock, spice rub, and grill whole chickens! All the necessary barbecue accompaniments will be in attendance: barbecue sauce, cole slaw, potato salad, grilled corn on the cob and even a grilled pineapple dessert with coconut ice cream! BYOB!
$115 per person
+ 8.25% sales tax

Is it Punjabi? Bengali? Scottish?! What are the origins of Paneer Tikka Masala? We're not certain but we know how to make it! With soft, savory naan and crispy spiced samosas, this is the perfect Indian takeout experience made easily at home! Finish up with sweet and tangy mango lassi. BYOB!
$105
+ 8.25% sales tax

With old fashioned gnocchi boards, bench scrapers and your hands, shape "pasta bianca" (fresh pasta dough made without eggs) into: malloreddus (ridged shell-like pasta) and trofie (corkscrew-shaped pasta). Sauces include lentil ragù and veganized pesto with green beans and red potatoes, a Ligurian classic. Panzanella is upgraded with a roasted red pepper vinaigrette and dessert is a luscious "panna" cotta with orange and vanilla. BYOB!
$95
+ 8.25% sales tax

Our chefs present a hands-on approach to fresh pasta making, demonstrating the ideal marriage of modern and traditional techniques. Masterfully manipulate flour and eggs, achieving a pliant and smooth yet tasty and toothsome dough. As you whisk, blend, balance and layer flavors for pomodoro and vinaigrette, you'll realize there are many ways to put these tips to good use. Students will also enjoy a fresh, seasonal salad and should save room for dessert!
$95 per person
+ 8.25% sales tax

These world famous foods-on-the-go represent a hugely important but tiny section of Japanese cuisine—a gateway into the culture! Delve into perfectly seasoned rice and impeccably fresh fish, and mouth-watering sauces as we explore both styles of maki. Plus, master the tangy and sweet ginger dressing popularized by teppanyaki restaurants across the United States. But be sure to save room for dessert! BYOB.
$125 per person
+ 8.25% sales tax

Mastering the yeast-risen dough for pizza and calzones is just the beginning. As the new king or queen of pizza, you will master mixing, forming, and proofing your own dough, then top it with fresh and familiar favorites. What's a perfect pie without a lemony, garlicky, cheesy Caesar salad? Learn the perfect balance of salty, tangy, savory, and funky by conquering this classic dressing. BYOB.
$85 per person
+ 8.25% sales tax

With a slew of unique and perhaps unfamiliar ingredients, you will learn to recreate the coveted funky, spicy, tangy salad made from green papaya, Som Tum, and the renowned Thai national dish of rice noodles, tamarind, garlic, and fish sauce, Pad Thai. Finish up with a delicately sweet and fragrant Mango & Lime Sticky Rice. BYOB.
$95 per person
+ 8.25% sales tax

Chefs New and Megan are collaborating on a tea party menu. Whet your appetites with a sneak peek, then reserve to wet your whistles with some tea! New presents a selection of delectable Thai bites featuring Kanom Krok, sweet coconut and rice pancakes, Chor Muang, butterfly pea chicken dumplings, and Jeep Thai, pork and shrimp dumplings. Megan brings eclectic tea party intrigue with lemon poppy seed madeleines, open-faced roasted salmon with crème fraîche and horseradish, and a mini savory French bundt cak

Would you like to host an intimate gathering in a beautifully kept garden with delicious food & drink? We love teaching, but we also love cooking! We'll do all the work and let you celebrate.

We have many menus to offer but would be delighted to discuss your ideas.

Maximum capacity: 12 guests

Feel free to BYOB.

Don't see the class you want? We take requests! Choose your date, time, and topic - private events are also available for 4 or more participants.