There are many options for combining textures and flavors in a tart depending on the type of tart shell and the filling you choose to use. We'll make a buttery fruit tart and a creamy chocolate ganache tart using sweet pâte sucrée. We'll use flaky pâte brisée to make a leek and gruyere quiche.

This is a twist on everyone's favorite carrot cake. Wow your family and friends with this rolled carrot cake filled and topped with classic cream cheese frosting. This is a hands-on class and everyone will go home with a completed cake.

Use semi-homemade ingredients to prepare a special meal that feels like a visit to the Arabian Peninsula! Flavorful roast chicken, savory rice, a versatile tomato and eggplant side dish, and all the fixings to make it a meal to remember, including a special traditional dessert.

In this class we'll make the dough used for cream puffs and éclairs— crisp on the outside, soft and airy on the inside. We'll fill the cream puffs with classic vanilla pastry cream, and the éclairs with rich chocolate pastry cream topped with chocolate glaze.

This is a great dessert as we move into the warmer months. In this hands-on class you will learn to make an espresso no-bake cheesecake with a chocolate cookie crust and a swiss meringue topping. Everyone will go home with their own cheesecake

Learn how to cook fish with ease and confidence for crowd-pleasing results! This class will feature grilled fish recipes that can also be prepared indoors. You will learn to make grilled tuna with ginger and garlic, cod wrapped in prosciutto, marinated swordfish steaks, and sesame ginger salmon that was Wendy's featured recipe in Westchester Magazine. Weather permitting, parts of this class will take place outdoors by the grill, so please dress accordingly.